Search Results for 'Asian culture'

The Phoenix Palace crew are bringing their take on Oriental cuisine to Ballinrobe, and this venture promises to delight the taste buds of an Oriental food cuisine enthusiast and the general public at large. With everything on offer from the special Thai menu through a mouth-watering main course selection along with the chef’s recommendations and a full range of European dishes, there promises to be something for everyone.

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.

A sentence of four years has been handed down by Kilkenny Circuit Court judge in Carlow this week to a 63-year-old Kilkenny man who was convicted of sexually assaulting nine young girls over a 21-year period.

A sentence of four years has been handed down by Kilkenny Circuit Court judge in Carlow this week to a 63-year-old Kilkenny man who was convicted of sexually assaulting nine young girls over a 21-year period.

Thai cookery is in many ways unequalled in producing fine broth type dishes. The use of lime leaf, lemongrass, and coriander which are often enhanced with coconut milk and basil can produce broths with incredible depth and style. Another advantage of poaching foods in a broth is the healthy benefits of this cookery style. Although coconut milk has a high fat content it can easily be substituted by a low fat alternative. Another great thing about Thai food is that once you master the basics of how to balance the various Thai spices and flavours it is easy to alter a dish to include fish and vegetables. Aubergines work very well in Thai cookery. Thai fish sauce or nam pla is essential to achieving an authentic Thai flavour. Don’t be put off by this strong smelling condiment — when used correctly it can make a good dish great. Another handy point when using Thai curry paste — the green paste is the hot one and the red paste is the mild.

A Chinese man beamed with relief when the passport, which will allow him return to his homeland to see his dying mother, was returned to him at Mullingar District Court last week.

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.

Curry is one of the most traditional English dishes dating back to the East India Trading Company. Curry may be delicious when made well, but Indian food it is not. Now the spices and their combinations used in curry are indeed very much Indian, but in India they tend to be fresh and far more fragrant than what we see in Ireland. The name curry originated from the word kari, which means spiced sauce. Curry powder was a British invention which allowed the spice combinations of the Indians to become far more user friendly, also transporting a powder is a lot simpler than moving complex varieties of foods across continents.

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.

I have noticed that the traditional types of customers in many restaurants have changed over the past few years. The most noticeable is that women are now a serious force to be reckoned with and any restaurant which does not focus on their needs will suffer. On every single occasion that I have eaten out in the last 12 months there have been large tables of women’s groups dining, committees, hen nights, group of friends, groups from work, etc, and the same cannot be said of the men folk. What does this mean? I have not got a clue, but it is certainly good for the restaurant trade. Yet I have not seen any restaurant aiming its marketing directly at this group, eg, free cocktail for any group of more than X, or some such enticement.