Search Results for 'Vietnamese cuisine'

For a new tasty dish this summer, Helena from Evergreen tells us how to make delicious Vietnamese spring rolls

Since 1997, Da Tang Noodle House on Middle Street had served the people of Galway with thousands of steamy bowls of comforting noodles, dumplings, and legendary spicy salad. But Da Tang hung on the shoulders of an individual and when the time came for him to retire, Da Tang retired also. Their sister business, Chi Asian Take-away, a little takeaway in Westside, took over the space in the middle of November. Chi promises healthy convenient food choices using locally sourced fresh ingredients. Chef Andy Bandara uses the highest-quality local produce to create Asian dishes from Malaysia, Singapore, Thailand, China, and Vietnam. Known for good food, great flavours, and a mean nasi goreng, how does this takeaway translate into a sit-down restaurant?

I visited two city centre restaurants last week to see what changes they were making for their menu in 2011.

The Royal Spice restaurant is a new addition to Patrick Street and offers authentic Indian and Bangladeshi cuisine in a stylish and contemporary setting.

Some appetising delicacies from www.bordbia.ie 

The Alisan Oriental restaurant has become established in the ever expanding array of fine restaurants in Claremorris. The restaurant has an air of class about it from the moment you step in the door. The decor is modern and understated and gives you an idea of the fine cuisine on offer. The ambience is warm and inviting and the menu is a veritable feast of authentic Chinese and Thai dishes.

Teriyaki pork with bean sprouts and carrot salad

The whole country may be reeling from cost savings and cutbacks but there is no need to tighten your belt at the Living Room Bar and Restaurant, where prices have been slashed so lunch can now be enjoyed for less than €10.

KC Blake’s is open for business six days per week from 10.30am until 7.30pm Tuesday to Saturday, and on Sundays from 12 noon to 5pm. The company’s aim is to produce restaurant quality food for you to eat at home. So what is the difference between certain large supermarket dinners and KC Blake’s offerings except the price? I put that question to Vicky as today price is an issue for most people. The difference is that all the raw materials are sourced in Galway and of the best quality available, the fish, the meat, the fruit and vegetables, and even the packaging are all sourced locally. There are absolutely no flavour enhancers or preservatives and everything is handmade by the team of chefs. Everything is cooked fresh each day and delivered to The Pantry so it is as fresh as possible.