Special Lunch Set Mon – Fri 11.30Am – 3Pm, Sat – Sun 12Pm – 3Pm Thai Pothong Marrickville 02 9564 0582

Total Page:16

File Type:pdf, Size:1020Kb

Special Lunch Set Mon – Fri 11.30Am – 3Pm, Sat – Sun 12Pm – 3Pm Thai Pothong Marrickville 02 9564 0582 Special Lunch Set Mon – Fri 11.30am – 3pm, Sat – Sun 12pm – 3pm www.thaipothong.com.au Thai Pothong Marrickville 02 9564 0582 Chaing Mai A Can of Soft Drink or Water 10 2 Pieces of Vegetable Curry Puffs Chicken Cashew Nuts Steamed Jasmine Rice A Can of Soft Drink or Water Krabi 2 Pieces of Fish Cakes 10 Beef with Black Pepper Sauce Steamed Jasmine Rice Cha Am A Can of Soft Drink or Water 12 2 Pieces of Vegetable Curry Puffs Three Flavoured Barramundi Steamed Jasmine Rice A Can of Soft Drink or Water Bangkok 2 Pieces of Fish Cakes 12 Prawn Choo Chee Steamed Jasmine Rice Phuket A Can of Soft Drink or Water 10 2 Pieces of Vegetable Spring Rolls Chinese Broccoli Crispy Pork Steamed Jasmine Rice A Can of Soft Drink or Water Pattaya 2 Pieces of Fish Cakes 10 Chicken Mixed Vegetables Steamed Jasmine Rice Hua Hin A Can of Soft Drink or Water 10 2 Pieces of Vegetable Spring Rolls Chili Basil Chicken Steamed Jasmine Rice Vegetarian A Can of Soft Drink or Water Pathong 2 Pieces of Vegetable Curry Puffs 10 Mixed Vegetables Steamed Jasmine Rice Please inform us of any food intolerance or allergies Mild Medium Spicy A Can of Soft Drink or Water Ayutthaya 2 Pieces of Vegetable Spring Rolls 10 Yellow Chili Chicken Steamed Jasmine Rice A Can of Soft Drink or Water Similan 2 Pieces of Vegetable Spring Rolls 10 Thai Fried Rice A Can of Soft Drink or Water Phi Phi 2 Pieces of Vegetable Spring Rolls 10 Chicken Pad Thai Sukhothai A Can of Soft Drink or Water 10 2 Pieces of Vegetable Curry Puffs Chicken Pad Se Ew A Can of Soft Drink or Water Chaing Rai 2 Pieces of Vegetable Spring Rolls 10 Chicken Pad Ke Mao Railey A Can of Soft Drink or Water 2 Pieces of Vegetable Spring Rolls 12 Massaman Lamb Curry Steamed Jasmine Rice A Can of Soft Drink or Water Samui 2 Pieces of Vegetable Spring Rolls 10 Chicken Red Curry Steamed Jasmine Rice Kao San A Can of Soft Drink or Water 2 Pieces of Fish Cakes 10 Chicken Green Curry Steamed Jasmine Rice A Can of Soft Drink or Water Chatuchak 2 Pieces of Vegetable Spring Rolls 10 Chicken Yellow Curry Steamed Jasmine Rice Dessert - Ice Cream of Your Choice $3 each scoop Coconut & Jackfruit Vanilla Mango (Vegan) Black Sesame www.thaipothong.com.au Thai Pothong Marrickville 02 9564 0582 Drinks Juices Fresh Whole Young Coconut (Seasonal) 7 Apple | Orange | Pomegranate 4 Tea English Breakfast Tea 3.5 Japanese Green Tea 3.5 Jasmine Tea 3 Thai Iced Tea with milk or lemon juice 4 Soft Apple | Orange | Pomegranate 4 Drink Lemon Lime & Bitter 4 Lemon Iced Tea 3.5 Coke | Coke Zero | Diet Coke | Fanta Orange 2.5 Lemonade | Lemon Squash | Pink Lemonade Bottled Mineral Water (600ml) 2.5 Bottled Sparkling Mineral Water (250ml) 3 Bottled Sparkling Mineral Water (750ml) 7 Cool Mocktails Hua Hin Beach 9 Sawasdee 8 strawberries | watermelon | ginger ale orange juice | pineapple juice | soda lime juice | syrup | blended ice lime juice | grenadine | crushed ice Pothong Punch 8 Samed Island 8 orange juice | pineapple juice lychee | fresh mint leaf | coconut milk | grenadine | crushed ice lime juice | syrup | blended ice For more information about our menu name, please visit www.tourismthailand.org Dessert Black Sticky Rice with Mango (Gluten Free) 15 with sweet coconut milk and fresh coconut [Seasonal] Black Sticky Rice with Custard (Gluten Free) 14 topped with custard, served with ice cream of your choice Coconut Cake 14 served with coconut & jackfruit ice cream Banana Pudding 14 served with banana ice cream Baked Egg Custard Taro (Gluten Free) 14 served with ice cream of your choice Lychee with Ice Cream 13 served with ice cream of your choice Tapioca Coconut Pudding (Gluten Free & Vegan) 13 with fresh seasonal fruit Ice Cream of your choice 13 with fresh seasonal fruit Dessert - Ice Cream of Your Choice $3 each scoop Coconut & Jackfruit Vanilla Mango (Vegan) Black Sesame .
Recommended publications
  • African Jollof Rice
    African Jollof Rice 400ml passata 3 tablespoons tomato purée 2 fresh red chillies, seeds removed 2 onions, chopped 2 red peppers, seeds removed and roughly chopped 8 garlic cloves, peeled 3 tablespoons fresh rosemary leaves 1 tablespoon fresh thyme leaves 2 teaspoons ground coriander 1½ teaspoons sweet smoked paprika 50ml olive oil 150g cherry tomatoes, halved 800ml vegetable stock 2 bay leaves 500g long-grain rice, rinsed 2 tablespons sunflower oil 2 ripe plantains, peeled and thickly sliced Small handful of coriander leaves, roughly chopped Sea salt and freshly ground black pepper Put the passata, tomato purée, chillies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth. Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper. Stir to combine and bring to the boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid. Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender. Spoon the jollof rice onto warmed plates and add the plantain on the side.
    [Show full text]
  • Spice Bridge Food Hall Is Helping Immigrant and Refugee Women Business Owners Turn Their Restaurant Dreams Into Reality
    seattletimes.com/life/ | SUNDAY, OCTOBER 4, 2020 | E1 MORE ON THE SEATTLETIMES.COM Distanced fun Ski season 2020 MIX Activities for when How local ski areas Know of a restaurant that will be open Thanksgiving Day? Tell us here: the rain comes >E8 will face COVID >E9 TRAVEL | ARTS | FOOD | BOOKS st.news/Thanksgiving-food Usingfoodto build bridges FOOD | Tukwila's new Spice Bridge Food Hall is helping immigrant and refugee women business owners turn their restaurant dreams into reality A SELECTION OF DISHES (clockwise from top left) WUHA serves Ethiopian food, like this vegetari- an injera roll, at Spice Bridge in Tukwila. Seatango offers chick- en breasts marinated in chimichurri at Spice Bridge Food Hall. Moyo Kitchen offers tandoori chicken, cha- pati, pilau rice and goat stew on this plate. On the menu of Theary By JACKIE VARRIANO and coffee, but perhaps the best part is the South King County with everything from Cambodian Foods at Seattle Times food writer sound of laughter from women chatting. permit assistance and marketing guidance Spice Bridge in Tuk- Photos by ERIKA SCHULTZ Kara Martin, program director for the to rent subsidies and mentoring. wila, find stuffed Seattle Times staff photographer Food Innovation Network (FIN), gestures to FIN is a program of Global to Local, a the ceiling, remarking on the need to get SeaTac-based nonprofit organization fo- chicken wings with ight streams through the win- some sound baffles, but for now the sym- cused on ensuring equitable opportunities bacon. dows at the new Spice Bridge phony of laughter is the welcome sound of for healthy lives for the residents of South At Jazze’s, you can Food Hall in Tukwila, further success.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]
  • Divine Flavored Catering (New York) Catering Menu
    Divine Flavored Catering (New York) Catering Menu Catering Menu Delivery throughout 5 boroughs plus New Rochelle & Yonkers. Delivery fees range from $35 to $100. Areas outside of this please call for delivery fee. We are now accepting Bank Transfers, Zelle, Venmo & Cashapp. Delivery Orders Must Be Picked Up Outside of The Address Given. Due to Parking Limitations We Cannot Bring Food Inside The Delivery Address. Delivery Disclosure. Mid-Manhattan to lower Manhattan $35 & higher, depending on order size. Orders above $500 a 15% delivery fee will be added to customers card at time of billing. SHIPPING NOW AVAILABLE ANYWHERE IN THE CONTINENTAL US. SHIPPING CHARGES ARE BASED ON WEIGHT AND WILL BE ADDED TO THE FINAL BILL BY THE RESTAURANT. Available: 9 am to 8 pm 7 days Order Online SHIPPING NOW AVAILABLE! WE NOW OFFER SHIPPING ANYWHERE IN THE CONTINENTAL US. SHIPPING CHARGES WILL BE BASED ON WEIGHT AND CHARGES WILL BE ADDED TO THE FINAL BILL BY THE RESTAURANT. --------------------------------------------------------- DELIVERY Delivery Orders Must Be Picked Up Outside of The Address Given. Due to Parking Limitations We Cannot Bring Food Inside The Delivery Address. ------------------------------------------------------- All Items Are Served AS IS No Modifications Allowed ------------------------------------------------------- Thanksgiving Menu ● Thanksgiving Menu 1 (Serves 10) $400 Choose 1 Appetizer; - Spiced jumbo prawns or Cream of chicken soup with French bread. 1 Salad; - Green garden salad or Baked potatoes salad. Entree; - Broiled stewed goat meat & Chicken ala orange. 1 Side; - Vegetable fried rice or Jollof rice. 1 Dessert; Fresh fruit salad or Chocolate cake. ● Thanksgiving Menu 2 (Serves 10) $400 Choice of 1 Appetizers; Meat pie / Suya (Thin sliced beef marinated in northern yajji pepper spice), or Purf purf / akara (Honey bean puree, chopped red onions, and chili with shrimp powder).
    [Show full text]
  • Pattaya Thai & Sushi
    Pattaya Thai & Sushi Welcome to Pattaya! Pattaya is a family owned and operated Thai restaurant that has been providing traditional recipes passed down from mother to son to NWA since 2009. Using only the finest ingredients to prepare every dish, we are able to create a blend of taste sensations that we grew up with and love. If this is your first time with us, please be sure to ask your server to help with the menu. Many dishes can be customized to suit your needs. Thank you for joining us today! You are now a part of the Pattaya Family! Starters A1 A2 A4 A7 A1. Fried Spring Rolls (4) A9. Chicken Teriyaki chicken, glass noodle, mixed vegetables, lettuce, sesame 5.5 sweet and sour sauce 5.5 A11. Fried Shrimp Tempura (5) A2. Fresh Spring Rolls sweet and sour sauce 8 shrimp, chicken, lettuce, carrots, rice noodle, bean sprout, rice paper, sweet chili and peanut sauce 6.5 A13. Fried Vegetarian Spring Rolls (4) (V) mixed vegetables, glass noodle, sweet A3. Fried Egg Rolls (4) and sour sauce 5.5 pork, cabbage, onions, carrots, sweet and sour sauce 5.5 A15. Fried Thung Thong (8) chicken, sweet and sour sauce 6.5 A4. Fried Wontons (Crab Rangoon) (4) crab, onions, cream cheese, sweet and sour sauce A16. Pattaya Chicken Wings 5.5 house-marinated, garlic, sweetness, saltiness 5 pcs - 8 8 pcs - 11 A5. Fried Tofu (6) (V) sweet and sour sauce 5 A6. Steamed or Fried Dumplings (4) chicken, bamboo shoot, carrots, green pea, garlic, chef’s special sauce 6 A7.
    [Show full text]
  • Nigerian Jollof Rice with Fried Plantain (Dodo) and Grilled Chicken for Christmas!
    Nigerian jollof rice with fried plantain (dodo) and grilled chicken for Christmas! Nigeria is an African country which is extremely rich in cultural diversity. With over two hundred different ethnic groups and local languages, one can easily imagine the variety of dishes that emerge from such a country. Every ethnic group has a few special meals but there is one meal which brings the entire nation together especially during Christmas. We call it ‘Nigerian Jollof Rice’. Several African countries have their own style of Jollof rice but Nigerian jollof is very special in its own way. For a complete experience, this meal is served with fried ripe plantain (popularly known as ‘dodo’ in western Nigeria), and fried chicken or turkey. Here, I will explain the process of preparing the Nigerian jollof rice with dodo and grilled chicken. Dikachi Chizim TUBAF Student from Nigeria Recipe Ingredients (for four servings) Rice Chicken • 1kg of rice • 1 kg of chicken • 1 large onion (diced) • 1 large onion (diced) • 200 ml of sunflower oil or vegetable oil • 1 teaspoon of ginger and garlic • 4-5 medium-sized fresh plum tomatoes paste • 2 large bell peppers • 2 seasoning cubes • 200g of tomato paste • 1 tablespoon of dried, grounded pepper • 5-8 pieces of fresh Pepper or 1 • 1 teaspoon of curry powder tablespoon of dried, grounded pepper • ½ teaspoon of dried thyme leaves • 2 seasoning cubes • ½ teaspoon of rosemary leaves • 1 tablespoon of curry powder (optional) • 1 teaspoon of dried thyme leaves • ½ teaspoon of turmeric powder • 2 dried bay leaves (optional) • 1 teaspoon of rosemary leaves • Salt to taste (optional) Plantain • 4 ripe plantains (peeled and diced • 1 teaspoon of turmeric powder (optional) or sliced) • 2 teaspoons unsalted butter (optional) • 400 ml of sunflower oil or • Salt to taste vegetable oil (depending on the size of the pan) Directions • Step 1: Place the chicken in a pot of water over medium heat.
    [Show full text]
  • Rice Recipes
    9jafoodie Rice Recipes BY RONKE EDOHO 9JAFOODIE.COM Table of Contents The Recipes 2 Party Jollof Rice 4 Coconut Rice 6 9Jafoodie Rice 8 Coconut Rice & Beans 10 Fried Rice 12 THE RECIPES These are some of my favourite recipes from the past few years. Remember you can keep up to day with our recipes via: - • Instagram - https://www.instagram.com/9jafoodie/ • Youtube - https://www.youtube.com/user/9jafoodie • Website - https://9jafoodie.com/ - Ronke 9jafoodei.com 2 Party Jollof Rice 9JAFOODIE.COM 9jafoodie.com 3 Party Jollof Rice https://9jafoodie.com/perfectly-smokey-nigerian-party-jollof-rice/ Ingredients • 2/3 cup oil • teaspoon each (curry, thyme, white pepper) • small onion (chopped) • 2 bay leaves • 4 cups rice • salt to taste • 4 cups broth (stock, omieran) • Seasoning cube 2-3 cubes • 2 cup parboiled blended stew base* • Sliced tomato and onion (to taste) • 3 tablespoons tomato paste • 2 tablespoons butter Direction 1. Place a pot on medium heat, heat up oil 2. Add in sliced onion. Fry until slightly browned. Add in spices and bay leaf. Stir 3. Add in tomato paste. Stir fry. Cover and cook for 2-3 mins 4. Add in pepper mixture. Stir-Fry. Cover and cook 5 mins 5. Add in stock, seasoning cube and salt. Stir. Cover and simmer for 15 mins. Taste and adjust for seasoning. 6. Stir in drained washed rice. Reduce heat to medium low (2-3 on marked cooker). Seal pot with foil then cover with lead. 7. Leave to cook for 30 mins. No need to stir or open. LET IT GO 8.
    [Show full text]
  • Assessing Quality Attributes That Drive Preference and Consumption of Local Rice in Ghana
    STRATEGY SUPPORT PROGRAM | WORKING PAPER 48 | May 2018 Assessing Quality Attributes that Drive Preference and Consumption of Local Rice in Ghana Selorm Ayeduvor TABLE OF CONTENTS 1 Background and context ................................................................................................................. 1 2 Methodology ................................................................................................................................... 2 3 Results ............................................................................................................................................. 3 3.1 Local rice market situation in Ghana ...................................................................................... 3 3.2 Rice types in the market ......................................................................................................... 5 3.3 Brands of local rice .................................................................................................................. 6 3.4 Price formation and differentials ............................................................................................ 8 3.5 Packaging and labelling of local rice in Ghana ...................................................................... 10 3.6 Quality attributes of local rice .............................................................................................. 10 4 Conclusions ..................................................................................................................................
    [Show full text]
  • National Dish
    National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish.
    [Show full text]
  • 14-17 Recipes
    2014 2015 2016 2017 Australia Anzac biscuit Anzac biscuit Potsticker vegetarian Austria Kasepatzle Bahrain Margooga Margooga Brazil Chocolate Brigadeiro Pao de queijo Gjam Brazilian straw (palha brazileira) Canada Nanaimo bar Caribbean Pina Colada Pina Colada Catalonia Botifarra Amb Mongetes Creme Catalan Creme Catalan Central Africa Kelewele Kelewele China Jiaozi dumplings Jiaozi dumplings Mapo tofu Colombia Natilla Colombiana Bunuelos Czech Rep.and Slovakia Slovak goulasah soup Svickova East Africa Ethiopian chai tea East African Spinach stew Ethiopian tea Egypt Hommos el Sham Koshary El Salvador Atol de elote France Clafoutis aux cerises Germany Currywurst Currywurst German rice pudding Bavarian pretzel stick Hawaii Haupia Haupia India Galub Jamun Bhaji mixed vegetable sabji Bhaji mixed vegetable sabji Bhaji mixed vegetable sabji Indonesia Bakwan sayur vegetable fritter Soto ayam Ketoprak Kolak pisang Iran Salad-e shirazi Salad-e shirazi Ireland Separds pie Traditional Irish soda bread Colcannon Italy Torta farcita alla nutella Spaghetti all; amatriciana Gnocchi with Pesto Genovese Japan Matcha pudding Okonomiyaki Yakisoba vegetarian Yodofu Kuwait Awar galb juice Awar galb juice Gers ogaily Om ali Malaysia Nasi lemak Bubur kacang hijau Kuih seri muka Mexico Horchata Mongolia Potato salad Native Ameria Buffalo stew Blue corn mush Nepal Aloo ko achar Pista Barfi Nepali chai Aaloo ko Achar New Zealand Afghan biscuits Nordic Haveregrynskugler Oman Kabsa Kabsa Basboussa Pakistan Barfi Barfi Palestine Maqlooba Maqlooba vegetarian Puerto
    [Show full text]
  • Food in the Process of Community Formation and Identity Shaping Among African Traders in Guangzhou and Yiwu
    We are what we eat: food in the process of community formation Title and identity shaping among African traders in Guangzhou and Yiwu Author(s) Bodomo, A; Ma, E Citation African Diaspora, 2012, v. 5 n. 1, p. 3-26 Issued Date 2012 URL http://hdl.handle.net/10722/166109 This work is licensed under a Creative Commons Attribution- Rights NonCommercial-NoDerivatives 4.0 International License. We are what we eat: food in the process of community formation and identity shaping among African traders in Guangzhou and Yiwu Adams Bodomo < [email protected] > University of Hong Kong and Grace Ma < [email protected] > Zhejiang Normal University Abstract In this paper we analyze two African communities in Guangzhou and Yiwu, China, arguing that among Guangzhou Africans on the one hand, Black Africans, particularly West Africans, have a tighter community and interact more with each other than Black Africans in Yiwu. On the other hand, Maghrebian Africans in Yiwu have a tighter community and maintain a more cohesive interaction than their counterparts in Guangzhou. Evidence for this characterization of the communities comes from food and communal food-eating habits. There are hardly any West African restaurants in Yiwu while there is an abundance of West African and other Black African restaurants in Guangzhou where there is more community patronage. In contrast, there are more concentrations of North African restaurants in Yiwu than in Guangzhou. We discuss the crucial role food and food-making and eating places play in providing structures and avenues for community bonding to promote community formation and community identity shaping.
    [Show full text]
  • Tyler Cowen's Ethnic Dining Guide – July 2004, Sixteenth Edition
    Tyler Cowen's Ethnic Dining Guide – June 2019, 31th edition. The Guide is also available in search-able, browse-able format. I wish to offer thanks to all those who offered dining suggestions and evaluations (keep them coming!). This has made the guide better, and longer, than before. It also means the guide has more unvisited places than before. I hope to get to them soon! You also should buy my book An Economist Gets Lunch: New Rules for Everyday Foodies. General remarks Restaurants manifest the spirit of capitalist multiculturalism. Entrepreneurship, international trade and migration, and cultural exchange all come together in these communal eateries. In the last twenty or so years, the Washington D.C. area has become a leader in ethnic restaurants. We lag behind New York City and Los Angeles, but we vie with Chicago and the Bay Area for third place in the United States. In some areas, such as Ethiopian cuisine, we are number one. This guide is intended to help individuals enjoy good food, and keep my favorite places in business. Effective consumer choice improves your eating and, in the long run, improves the quality of available restaurants. The better ethnic restaurants tend to have many of their kind in a given geographic area. Single restaurant representations of a cuisine tend to disappoint. Competition increases quality and lowers prices. The presence of many restaurants of a kind in an area creates a pool of educated consumers, trained workers and chefs, and ingredient supplies - all manifestations of increasing returns to scale. Many of the best ethnic restaurants on this list come from the well-represented cuisines.
    [Show full text]