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They call it "ghost kitchen."
We call it "the most effective Thai there is"
Restrictions, landings and countless landings have led these experienced diners to rethink - and to a particularly intriguing Asian opening
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Thai food
Pad Thai
Noodles
Deliveries
Walla!
Food
Wednesday, 04 November 2020, 01:00
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Edited by Shaul Adam and Amit Simcha
It will be a long time before the corona damage disappears from our lives.
It is likely that many of them will feel good in the Israeli food world long after the vaccine race ends with winners.
It is also likely that this good news, of the kind that the whole world is waiting for with eager anticipation, will be received here with quite a bit of salt.
This is how it is when it's too late.
Meanwhile, with no choice but also out of a desire for an optimistic guided imagery session, we also spot quite a few good things bubbling up in local kitchens.
Food people are fighting with all their might, restaurateurs are refusing to surrender and reinventing themselves in a kind of reality of survival in the face of the plague, new initiatives are underway, sharpening messages.
In short, food does not lose its flavor here.
On the contrary.
With vaccines and protection
The kebab of the Carmel Market does not stop for a moment
To the full article
No places to sit, with pots.
Box cells (Photo: Noam Frisman)
The latest venture that opened our eyes a bit and widened our smiles is called THAI BOX, a virtual chef restaurant that focuses on Thai cuisine and operates a particularly efficient delivery system throughout the central region.
The restaurant - all a kitchen, with no seats to sit on, but with countless pots, an army of couriers and also virtual waiters serving as a sensitive and caring concierge - opened earlier this month led by Chef Hong Ang Tswang, a Chinese who has lived in Thailand for more than 15 years. Peking "and Molly Barel Bachar, who is in charge of the desserts.
According to the developers, "The new reality has forced us to be creative, and the Corona restrictions have landed a serious economic blow on restaurants in the country and around the world.
A new world, new laws.
Box cells (Photo: Noam Frisman)
And what do you eat?
The starters (NIS 29 to NIS 48) range from the familiar egg roll to gong cha (crispy fish or shrimp in tempura served in a lettuce "saucer" with quite a few other good ingredients) and sako-sai (slightly different dough dumplings, stuffed with chicken and sauce Red curry).
The mains (39 to 88 shekels) mark a successful V on all the stars of the genre, from Pad Thai to Pad Si Yu and Tom Yum soup, and expand sideways successfully with Curry Masman, Wonder Young and other dishes.
The desserts try to break the familiar molds with sweeter and better variations for milfey (crispy puff pastry crumbs, lemon cream, kfir lime chantilly) and rice pudding (white chocolate and Thai basil toffee).
"The owners of restaurants in the country have had to learn new rules, but the need for new restaurants and cool, colorful and innovative entertainment experiences is still alive and well," Penn explained to me. In a new generation of restaurants in Israel and around the world. "
THAI BOX, deliveries through the website
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