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It is a frequent comment among restaurant customers that they would like a particular menu changed more frequently, however sometimes customers do not want a restaurant to change its menu, especially when it has been in place and very popular for 10 to 15 years. This fact was brought home to me recently when I was talking to Charlie Chan, the owner of the original Royal Villa in Shop Street. Two years ago he moved to a new location in Oranmore and called the restaurant Asian Fusion. While it has been very successful and has some dishes that I particularly like, many of his old customers from Shop Street asked him to consider bringing back the original menu.

Claregalway’s charming bistro Treat Café has reopened in style this week after it was damaged by a fire late last year. The eaterie which has won many plaudits from food lovers is located just behind Hughes Supervalu complex with ample and free parking and is well known as one of the best kept secrets in Claregalway.

Da Tang Noodle House in Middle Street, Galway, opened in 1997, in the year of the ox. Over the past 12 years it has become one of Galway’s best known eateries and has received several awards including Bridgestone plaques. Da Tang Noodle House remains a must stop in Galway.

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.

The Western Hotel is pleased to announce carefree Sundays, a day for parents to sit back and relax with the children and experience the best in Irish hospitality.

Continuing the theme of Dump the Junk Thursdays, Mayo General Hospital has introduced a new menu. It’s bright and colourful, and jam packed with meal ideas.

The Prince of Wales Hotel is delighted to announce Paul Devoy as its new head chef for the venue and he is set to bring culinary creativity to its menus throughout the hotel and the Prince Bar.