ENJOY !

DECEMBER 2015 Delicious food, simply made 27

ENJOY

5 extra pages collection of

Food Heaven

Designer's tableware

Carlo Clopath, Louise Loder,Lindsay Emery

Find your favourite high-tech kitchenware

BritianThai food

BRUNCHMeet the office

Sunny day & good health

Green Smothie

RECIPES TABLEWARE HIGH-TECH PRODUCTS RESTAURANTS CULTURE INTERVIEW

3 December 2015

enjoy.co.uk £4.50

2 Delicious food, simply made DECEMBER 2015

CONTENTS December 2015Food HeavenDrinks StartersMains+SidesDessert

Every MonthBrunch your daily life Catch up warm brunch culture in office in this cold winterIt's sunrise toast A quick recipe of simple brunch toast

Go ShoppingDecorate your table Three designer tableware - Carlo Clopath, Lindsay Emery and Louise LoderCreate a simpler kitchen Ten new high-tech products this month

Where to EatRestaurant news Pick up the awesome restaurant for you with our experiencesStay in THE HOUSE Expore the Thai restaurant The House - from menu to story

OthersSix tips in your kitchenLast month review

RECIPE INDEX6 Green smothie6 Ginger honey tea6 Banana strawberry milkshake8 Baked mussels8 Pot-au-feu8 Creamy pumpkin soup10 Baked cheese penny10 Sauteed mushroom10 Salmon teriyaki kebabs12 Pineapple fried rice12 Sauteed lamb slices with scallion12 Bacon fried pea pods14 Creme brulee14 Almond Tofu 14 Mashed sweet potato

6 7 913

16

18

15

24

21

22

4 4

on the cover


Welcome Whether you’re planning a delicious family meal in autumn or a special day for yourself, I find that the trick is to do some planning so that you have the time to enjoy the preparation as much as the occasion. We’re here to help – this issue is packed with inspiring new and quick recipes and plenty of practical know-how. Cooking your own food now will give you a glow of satisfaction, as well as a selection of homemade cuisines - turn to page 4 to find drinks, starters, mains and desserts, including delicious eastern foods. They’ll prove to be the best simple food at thistime of year. Artists in the kitchen - now ‘s the time to enjoy the art of plates (p15), and get creative with you cookers (p24). This encourages yourself to decorate a simple but delicious meal - or makes you to do a creation in your daily life. Finally, in the run-up to winter, I know I’ll need some heart-warming food - check out our article of Brunch. It’ll tell you the significance of a good brunch in the whole year.

EDITOR'S letter

Qi Shen has deep knowledge of

photography

Xi Chenuses her insider knowledge

to edit texts

Xinyu Weicontributes works in

food industry

Xintong Menhas her unique views to

food culture


LAST MONTH REVIEWS

Thanks for parchasing us, hope you guys enjoy ! Welcome to tell us your feeling on .

Do you have ever been trouble in you kitchen? When you cook your own delicious food, is there anything bothering you? This time! We will share some lovely tips to you for solve with cooking problems.

1 Put a small spoon of olive oil. It can help noodles not adhesion when you cook noodles.

2 When you fry something, put a little salt to avoid oil spills out of pans.

3 Put potato slices into boiling water for a little while, before frying potatoes.

4 Preheat your pans; then pull into olive oil; finally put in vegetable into pans when you fry vegetables.

5 Putting little vinegar into water when you do hard-boiled eggs can avoid cracking eggshells.

6 Put a small spoon of salt when you cook spaghetti, which can enhance flavor of spaghetti.

SIX TIPSYOUR KITCHENCAN DO WITH

Fried lamb chops with rosemary is the most delicious lamb chop recipe I’ve ever tasted and it’s so easy to make! Thanks so much!!

I've never eat lambs before; I can’t believe it is sooooo delicious! Now I am addicted to it !

Shrimp & cream cheese balls is really delicious! BTW, a tip for everybody Don’t add to egg white, otherwise it will be too thin to make a BALL!

I am a true cheesecake lover and I add some extra fruits on it, perfect dessert!!! Simple and delicious make me ignore calorie!

My husband is a big fun of lamb. We cook it for yesterday’s dinner, and we plan to add it into our today’s menu!! :-)


Warm up the winter in December with delicate four-step recipes from drinks to desserts.

FOOD HEAVEN

TO


1 apple1 tangerine1 kiwi1 piece ginger20g baby leaves250ml water

G reen smoothie a healthy drink make from variety fruit, vegetables and water.

It's freshesr and fastest to get your nutrition in! You can make your own smoothie by using any fruits and vegetables you like, and the only tool you need is just the bledients!

It’s a winter favorite! Helps to keep warm.

Powerful remedy for the bad cold. Also recommended for whitening and keeping fit!

Ginger might be irritant for your digestive system. please do not take it too much at empty stomach.

Having too much junk food? OR Feeling too

dry in the heater room? Why not try our Banana strawberry milkshake!

Extra smooth texture and perfectly sweet flavor give you the best taste!

Ginger Honey TeaBanana Straberry Milkshake

The nature smell and taste take you into orchard. Offer your sunny day and good health! Start your colorful day with the

colorful Fruits and Vegetables!

FOOD HEAVEN DRINK

GREEN MONSTER SMOOTHIE

1/2 banana4 strawberry 1/4 cup milk

2 tbsp ice-cream

5 slice ginger2 tbsp honeyblack tea


Baked Mussels

Healthy, delicious and easy to cook, mussel, the popular ingredient

for great family cooking! The thick and savory memory will never leave your tongue tip.

Pot-au-feu

Appreciating the dropping snow through the hot steam. Cold

outside and warm inside, the best dual-experience! Full of the original taste of the ingredients, No.1 recommend in the cold winter!

STARTER

5 slice ginger2 tbsp honeyblack tea

FOOD HEAVEN


Baked Mussels

Prepare Cook 5 mins 7 mins

50g Cheese 10 Mussels1/2 tpsp White wine1/4 tbsp Crumb1/4 tbsp Black pepper powder30 tbsp Olive oil1/2 Lime

1 Wash and peel the mussels, then put them in a ovenware.2 Sprinkle white wine, salt, black pepper powder, olive oil and li e juice on the mussels.3 Move the ingredients into the oven and heat for 5 minutes with 170C.4 Turn the heat up to 200C and add some crumbs. Cook for further 1 to 2 minutes, until lightly golden.

TipsWash the mussels in a clean

sink under plenty of cold running water. Pull off any stringy bits, and use a brush to scrub the

outside of each mussels.

Pot-au-feu Prepare Cook 5 mins 20 mins

180g Thick bacon(unsmoked)2 Small onion1/2 Red carrot2 Potato4 Asparagus1/4 Cabbage4 Pieces broccoli1/2 Celery stick2 tbsp Olive oil2 tbsp Sea salt1L WaterFew SpicesParsleyThyme ClovePeppercornBay leafGarlic

1 Put all spices in a gauze bag. Wash and prepare all the vegetables. Tip: put the potato in the cold water.2 Fried the thick bacon until the surface turn to golden.Put the fried bacon with the onions, carrot cabbage and celery stick into the pot.Add water and use medium heat to cook. 3 After the water boiled, add the sea salt and the spices bag. Then cover the lid and turn to low heat, stew about 15 minutes.4 Add potato, broccoli and asparagus and stew 5 more minutes.

Creamy Pumpkin Soup Prepare Cook 7 mins 20 mins

2 Sugar pumpkins2 Shallots, diced3 Cloves garlic, minced2 Cups veggie stock1 Cup light coconut milk 2 tbsp maple syrup1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

1 Preheat oven to 350 degrees and line a baking sheet with parchment paper.2 Clean the pumpkins. Brush the flesh with oil and bake for 10 minutes. Let cool for 3 minutes, then peel away skin.3 To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, add remaining ingredients.4 Transfer soup mixture to a blender or use an emulsion blender to puree the soup. Pour mixture back into pot. Continue cooking over medium-low heat for 5 minutes. Then Done!

FOOD HEAVEN STARTER


FOOD HEAVEN

Baked Cheese Penny

Baked cheese penny has delectable magic. It tastes with aroma of milk and smooth flavor. Cheese

provides savory palate and full-bodies nature. Different spices make it flavorful. Various vegetables on penny offer you appetizing vitamin and taste. Delicious!

Sautéed Mushroom

Fried mushroom with olive oil keeps natural mushroom flavor. Red chili and onion offer you sweet and spicy flavor

with faint scent in this fresh mushroom side to balance the cheese and bacon, you will totally forget the fat. Homemade meal can be as flavorful as hotel offerings in a short time !

Salmon Teriyaki kebabs

There’s no need for takeout anymore, you can easily make homemade teriyaki bowls in minutes!

How amazing flavour take, when sweet and salty marinade into fresh!

MAINS +SIDES


Baked Cheese Penny

Prepare Cook

5 mins 25 mins

10g Mashed garlic1/4 Crumbs1 cup Milk200g Cheese1/4 tbsp Mustard powder1/2 tbsp Chili powder2 Tomato2 Cherry tomato2 Sweet chiliSaltBlack pepper

1 Cook macaroni to half baked2 Put half-balked macaroni to cold water and then take out and drain,then cook it with milk to thick 3 Put mustard powder, chili powder, salt and black pepper into it, and stir4 Add crumbs and tomato slices on it, and then put them into oven and bake about 25mins

Sautéed Mushroom

Prepare Cook

5 mins 5 mins

200g Chestnut mushrooms10g Garlic1 Red onion1 Baby spinach2 Fresh red chiliFresh thymeBalsamic vinegarWorcestershire sauceButterSalt

1 Put butter on the heat pan, wait it melt. 2 Add mashed garlic, mashed red onion and fry to the smell out. 3 Add the mushroom slices, baby spinach, and chili slices and carry on frying. 4 Sprinkle balsamic vinegar, Worcestershire sauce and slat and fried about 5 mins.

Salmon Teriyaki kebabs

Prepare Cook

3 mins 15 mins

170g/60z Salmon fillets4 tsp Teriyaki sauce1/2 Lime4 tsp HoneyGroundnut OilTabasco

1 Mix all the marinade ingredients in a bowl.A good slug of teriyaki, juice of half a lime, tablespoon of honey and 5 or 6 drops of tabasco. 2 Leave the salmon in the marinade for 10 mins.3 Remove from marinade and reserve and cook the salmon in a frying pan for 5 mins. Then Remove salmon from frying pan and leave to rest.4 Deglaze the pan by turning up to hottest temp and throwing in the reserved marinade. Reduce the marinade to a sticky consistency. Finally pour over salmon.

FOOD HEAVEN MAINS+ SIDES


Pineapple fried rice

Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currents with

a taste that will send you straight to heaven! Bright yellow hue and pineapple bowl gives a cheerful tropical and sunny vibe to the dish.

Sauteed lamb slices with scallion

Sautéed Lamb Slices with Scallion is an indispensable

dish! The ingredients are nourishing and easy to get. This dish is good for your health and help to nourish your body, especially in winter.

Bacon Fried Pea Pods

It is the proper and delicious food in the cold winter.

Mixing crunchy sweet broad pea with full-flavored bacon offers you a fresh with the rich smell of bacon.

FOOD HEAVEN MAINS +SIDES


Pineapple Fried Rice

Prepare Cook 7 mins 10 mins

1 Pineapple350g Cooked rice 100g Diced chicken breast fillets 6 Diced prawns 3 Minced shallots3 Minced garlic cloves2 tbsp Roasted cashew nuts2 tbsp Dried raisins30g Butter 1 tbsp Cooking oil1/2 tsp Sesame oil 1/4 tsp Light soy sauce

1 Marinade chicken with sesame oil, light soy sauce and white pepper.2 Heat up oil and butter, and stir fry shallots and garlic, then add shrimp paste.3 Add chicken and stir fry until they just turn opaque. Add prawns, stir fry until semi-cooked.4 Fry the rice with pineapple juice and chicken seasoning sauce. Until the rice dry and evenly-coated in the sauce. Add pineapple, cashew nuts and raisins.

Sauteed Lamb Slices With Scallion Prepare Cook

5 mins 5 mins

50g Scallions300g Hind leg of mutton1 tbsp Rice vinegar SaltBlack soy sauceSugar, white pepper2 tbsp Rice wine30g Ginger1 Egg

1 Slice the mutton into 3mm thin, smoked it with the lamb with rice wine,soy sauce, white pepper, sugar, ginger, egg white. Mix the seasoning (scallions,garlic, rice vinegar,salt, sugar) ingredients in a bowl.2 Heat cooking oil in your wok. Once hot, turn heat to medium-low and saute garlic, ginger and scallions till aromatic.3 Add the lamb slices into your wok and stir-fry around till almost cooked. Turn heat till high again, and pour in the mixture.4 Stir-fry around until most of the water has evaporated. Now! Dish up and garnish with remaining scallions.

Bacon Fried Pea Pods Prepare Cook 3 mins 5 mins

200g Bacon 150g Peas2g Salt25g Vegetable oil

1 Wash the peas, remove the old bars, slice bacon.2 Boil the peas for 3 mins. 3 Set the fire pan, put the oil heat, then add bacon slices with small fire stir fry4 Add peas and salt and fry the peas cooked for 2 mins, then pan!

FOOD HEAVEN MAINS+ SIDES


Mashed sweet potato

It tastes like heaven. A light vanilla custard Creme brulee,

to say the least is a slightly orgasmic combination of light vanilla custard with crunchy torched raw sugar! Perfect combination!

Creme brulee

It tastes like heaven. A light vanilla custard Creme brulee, to

say the least is a slightly orgasmic combination of light vanilla custard with crunchy torched raw sugar! Perfect combination!

FOOD HEAVENDESSERT


Creme brulee Prepare Cook 10 mins 18 mins

3 Egg yolks85ml Whole milk30g White sugar10g Soft brown sugar30ml Double creamA few drops vanilla extractwater

1 Beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.2 Tip double cream into the liquids, fully stirred.3 Use the sieve to filter the liquids 1-2 times and tip them to ramekin.4 Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake it in the oven about 15 mins in 160C until the custards are just set. Take it out carefully from oven.

Tips

When ready to serve, sprinkle one level teaspoon of caster

sugar evenly over the surface of each crème brûlée, then

caramelise with a chefs' blow-torch.

Almond Tofu

Prepare Cook

10 mins 10 mins

50g Almond flour2 Sheets gelatine285g Whole milk4 tbsp White sugar100g Cold water

1 Soak the gelatine leaves in cold water for 5 minutes. Then squeeze out excess water.2 Use low heat to heat the small stew pot, tip and stir almond flour, whole milk and white sugar,bring to the boiled.3 Add the gelatine. Stir till melt.4 Use the sieve to filter the liquid into container and cooled to room temperature. Move to fridge then take out till turn to jelly.

Mashed sweet potato

Prepare Cook

5 mins 15 mins

1 Sweet potato30g Milk25g Double cream3 tbsp Running honey,Cinnamon powder.

1 Wash and pierce the sweet potato then put into the microwave, high heat for 5 mins.2 Strip and put into the heated pan then add other ingredients.3 Stir constantly until mashed.

FOOD HEAVEN DESSERT


DECORATE

Carlo Clopath. A swiss industrial designer, his objects obviously live in a dialogue with his memories from his childhood. Palutta is a series of cutlery and kitchen utensils. They are made from maple wood, stainless steel, porcelain or linen and are produced industrially. The drawings subtlety, modifies the characteristics of the archetype, resulting in a light, and fine product.

Info: carloclopath.comShopping online: http://okro.com/

Lindsay Emery Suite One Studio, a modern, handmade porcelain tableware line with a focus on making mealtimes beaut i fu l . L indsay is most inspired by the contemporary moment and aim to create objects which reflect modern life. A strong attraction from bright commercial colors influenced by the heavily concentrated, rich, bold inks and pigments of the manufactured world.

Info & Shopping online: http://suiteonestudio.com/

Louise Loder"The love of the irregular is a sign of the basic quest for freedom" Louise Loder, a British silversmith, designer and maker. His work including large vessels, drinking silvers, scoops and tableware, are functional, tactile, evocative objects. Often drawing on rituals, his personal experience and play to inform his design process. The intangible charm of imperfection, irregularity and impermanence, combine with silver, create his outstanding work.

London E17 9DBInfo: louiselodersilver.co.uk

YOUR TABLE

Three outstanding tableware designers offer you a aesthetics table.

GO SHOPPINGDESIGNER

TO


YOUR DAILY LIFE ; Brunch has become a significant meal working on your stomach. This December, we hit the office, simpling the brunch culture at working time.


BRUNCHMONTHLY TOPIC

YOUR DAILY LIFE ; )Brunch has become a significant meal working on your stomach. This December, we hit the office, simpling the brunch culture at working time.


EVERY MONTHBRUNCH

Maybe you have never understand the meaning of the word "Brunch", but it's very likely you're practiced this way of life. On weekends or during the holidays, we don't have to get up early. When we wake up naturally, it is very usual that the breakfast time has already passed, but having lunch seems a little early. As a result, the breakfast and lunch always be taken together. This kind of meal you might always have is called “Brunch”. Brunch is a combination of breakfast and lunch eaten usually during the late morning but it can extend to as late as 3pm. The word

is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century, served in a buffet-style manner, and became popular in the United States in the 1930s. But seriously, the origin of the word ‘brunch’ comes from an article on the Hunter’s Weekly in 1895, after Saturday night hanging out, many people find it is difficult to get up early on Sunday morning for a breakfast, the solution is before noon on Sunday morning, eat a nutritious meal, and this meal can combine breakfast and lunch. So they advocated, ‘why don't you try a new dining way after noon, start with tea or coffee, and other breakfast meals, then having more solid food to make you full?’ Brunch make Saturday night more relaxed and comfortable because you don’t need to get up early on Sunday.’ They combine the ‘Breakfast’ and ‘Lunch’ two words, for the first time the word ‘Brunch’ appears. Nowadays, brunch has been more common in our daily life, especially for office worker. Office worker have constant time to start their daily work in early morning. But most mornings are a race against the clock to get out the door and to work on time. They always feel themselves pressed of time. They may have already cooked breakfast but have no time to eat, or must eat them quickly otherwise they will be late for work. So it is good idea to hold off and eat breakfast in comfortably seated at their desk. Therefore, carriable brunch become their good choice. When you bring your hand-made brunch to your office and enjoy it at your free time, you can feel your spare time more substantial. The food could not only warm your stomach but also your heart, which makes you feel fortunate and full of energy. Therefore, brunch would satisfy your body and very helpful for your whole day work as well. Brunch which you take to your workplace also can be as various as what you have in the restaurant. It contains plenty of nutritive food. For example, when taking a cheese ham omelet with mixed leaves, ham and cheese offer protein, mixed leaves contain plenty if vitamin. The rich taste of cheese makes the omelet even better. In addition, it is convenience for those people who don’t have microwave. Some cold food also can be chosen and it is very delicious as well. Chicken and lettuce sandwich is a good choice for cold delicious food. Chicken has features of high protein and low fat. Having a brunch like this will not get fat. What’s more, lettuce gives you fresh taste and gives you clear mind all day. In this era, everyone becomes more and more busy, Brunch has its new significance. Even Lonely Planet came out a book, ‘having brunch is a kind of luxury as it pays for time and accompany.’ Just as the foreword of the book says, ‘Brunch does not like breakfast, lunch or dinner is a daily routine, as a result, this kind of accident gives a pleasant as well as self-indulgent sense for people, and sometimes, we all need such a laissez faire.’ — William Grimes, "At Brunch, The More Bizarre The Better" New York Times, 1998


1 Cut a hole at the central of the

toast. Do not throw the mid-bread, it will be use at step 6.

2 Heat the pan on a low heat. Put the

square-ring shape toast in and pour olive oil into the middle of toast.

3 Choose a small egg, Pour it in the middle.

4 Stir the egg(if you like whole egg, you could

pass this step). Then put in black pepper. And stir well.

5 Cover one piece of cheese and ham on the

egg.You could also cover other food you like.

6 Cover the mid-bread on the toast, and push

until egg flow out.

7 Until the egg fried to gold, turn over the toast and put

in a few black pepper.Brunch? Done!

It's a sunrise toast!Here's how to pull off a simple, stress-free delicous brunch for yourself in rush five minutes.

EVERY MONTHBRUNCH


Restaurantnews

Conceived by Alan Yau with the first branch opening on Soho’s Wardour Street in London in 1999, Buasaba Eathai is a modern Thai eatery.

It serves a full menu from 12pm to 10:30pm. Busaba is a Thai flower. Eathai is a fusion of the words eat and Thai. Differing from formal dining establishments. Eathai represent a Thai casual dining venue, offering a one-course dining experience devised to feed you with minimal fuss. Fifteen years on, Busaba still offers a amuch coveted, flavorsome selection of freshly prepared salads, stir fries and curries. The menu also features Asian-inspired juices and smoothies, as well as a simple yet selective wine list. Sookjai is Busaba Eathai’s living ethos. Based on traditional Buddhist values, sookjai is about avoiding the everyday chaos that distracts you. Instead, focus on taking life as it comes and creating your own reality. Literally, its meaning is ‘to enjoy’ and ‘happy heart’. www.busaba.com

'If you like Thai-far east foods, Many Choices, Good service and cose atmosphere in Busaba.'

BUSABA EATHAI, LONDON

Blue Elephant brings the taste of Thailand to London. With a reputation of authenticity and excellence. Blue Elephant is well known by food lovers for its authentic Thai taste, its consistently high standards of quality and its promotion of the best in Thai culture. A recipient of numerous awards, Blue Elephant has been at the forefront of bringing Royal Thai cuisine and the beauty of Thai culture. The menu at Blue Elephant, London is a palette of traditions and novelties, catering to your palate. Discover the fine arts of traditional Thai cuisine in an idyllic setting by the river Thames at Imperial Wharf. www.blueelephant.com/london/

Blue Elephant, LondonPrice:

Chaophraya, BirminghamPrice:

Positioned on Spiceal Street at the heart of the Bullring, Chaophraya Birmingham is one of the city’s most popular eateries - day or night. Set over two floors with an extensive alfresco terrace and spectacular Thai interior. Chaophraya offers a wonderful array of authentic dishes prepared for all to see in the open kitchen. The Thai Leisure Group operated a basic menu but her forte was in developing dishes of the day using the ingredients she could source and sets about creating a vision. That vision was to bring authentic Thai cuisine and genuine Thai hospitality to the UK. www.chaophraya.co.uk

THAIKHUN, Manchester

Price: THAIKHUN is an exciting new casual dining experience from the owners of Chaophraya Thai Restaurant group. The interior is authentic, of fer ing an interac t ive d in ing experience with open kitchens and traditionally rustic surroundings. So, what does the name actually mean ... The Thai word ‘Khun’, means ‘your’, when you dine, you feel welcome, part of our home as you would in Thailand. Our vision and passion is to bring authentic Thai street food from the streets of Bangkok to the street of the UK! http://thaikhun.co.uk/

[ This time, pick up your favorite Thai restaurants in UK; enjoy different delicious aesthetic and Thai flavors around the empire on which the sun never sets. ]

Price:

WHERE TO EATTHAI RESTAURANTS

WH

ERE

TO


E very country has its own food type. It reflects its culture, environment, value, and

humanity. Recent years, Thai food has come into people’s views. Thai cuisine has become one of the most popular foods in the world. As early as 2011, some Thai cuisine has been put into the “World’s 50 Most Delicious Foods (Readers’ Pick)” by a worldwide online poll of 35,000 people by CNN International, such as tom yam goong (4th) and pad Thai (5th). What will you think about when people ask you: what is Thai food? Color? Sour? Spicy? Or fresh? You have your own ideas about Thai food. It does not only mean the delicious; it has benefits to our balances in our bodies as well. Today, we will introduce a famous Thai restaurant to you!

Setting the pace in the Norfolk, The House nearing the Chepfield is quite rightly selected your restaurant of the year! A vitreous entrance leads to one of the most classically modern and cozy dining rooms. Decoration with mixing of the ivory and wood brown and good-enough service take you a while to feel at home in there.

Traditional Thai food in The House does not mix many western elements in their own food. But they show you the clear spicy levels of each food considerately; you also can choose it by your own as well. All ingredients are most fresh, especially the seafood. It tastes totally different from seafood you try in other restaurant. It keeps the enough elastic and delicate flavors of them. Want our advice? Order green curry and pad Thai and wait

for the unparalleled yummy food bombing in your mouth!

STAY IN

Curious about different cultural dinner in Norwich, but don't know if it's for you? Just follow us to a jouirney of delicious Thai food in a mixing modern and traditional Thai restaurant.

This time, we

interview the famous Thai restaurant The House's manager Panchalikar, who is enthusiasm competent

and works like a heart in this restaurant. We talk about her restaurant and her attitude to Thai food industry in Norwich. Next is our interview context:

WHERE TO EATTHAI RESTAURANTS

WH

ERE

TO


Tell us about your restaurant. What inspired you to open up a Thai restaurant?

5 years ago, I was studying Human Resources Management in UEA. At the same time, I did a part-time job in a Thai restaurant every Saturday night. During I working here, I enjoyed in it very much! But in that time in Norwich, there were not many Thai restaurants. And they were very small. Therefore, I have many thoughts about opening a Thai restaurant for my own! A big one!

What would you consider has been the key secret to your restaurant's successful operation?

I don’t know whether I’m successful or not. I think I do good quality of food; and also, we try to make our costumer as happy as we can. We do summarize our problems every week. For example, we try to find a faster way to serving foods with good quality in very busy weekend nights. But my chef is a very strict person to cook. He does not allow doing bad quality food. For solving with this problem, we always communicate and serve to them at that time. Besides that, I really want to say thanks to my costumers. At the first of our restaurant opening, costumers have helped us a lot. After

having dinners, they always upload our restaurant and foods on social network, like Facebook and Twitter. It helped us a lot in promotion. Finally, we have many special delicious meals for different consumers.

What is a popular food and drinks in your restaurant?

Our most popular food is chicken green curry. For British consumers, they prefer the green chicken curry. But it is different to Asians; they like steamed sea bass more. For drinks, hot Thai tea is popular in our restaurant.

Is your restaurant a traditional Thai restaurant? Or mix with some western elements?

Actually, I just follow my heart. I don’t like to too complex decorations. Some Thai restaurant always put figures of Buddha and strong national colors. I’m different from them. I just think it is too Thai. I would like to my customers feel relaxing in my restaurant; therefore, I use simple and western decoration with light brown color. And I also put dome green plants and running waters here to show a comfortable and natural environment to my consumers.

How about food? How do you choose your menu?

At the first, I thought British could not take too spicy food. But I want my consumers enjoy the real Thai food. And mu chef and I have done lots of surveys before we decide the menu. I’ve been to other Thai restaurant in UK, try their food and find popular one. Therefore, I do not change them to too sweet or salty. The food is still having spicy tastes. But to meet the requirements of UK’s market, I separate the level of spicy tastes in different meals; and consumers can choose what they want. If you don’t like spicy food, you can choose this meal with ‘one chili’. It is not too spicy.

Why do you name your restaurant as "The House" ?

Because I’d like to every one feels they are at their own house when they come into this restaurant. They feel relaxing and comfortable; and they can enjoy the food as delicious as they cook at home. I hope my costumers will feel at home.


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ENJOY

Visit the website to explore more !search online for ENJOY 0800 800 8888

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