Is it just me or did the Korean/Vietnamese menu options last night have none but the most tangential connection with either of those cuisines?
How does Pho, a steaming bowl of noodles in a rich and complex meat broth, become a boiled and stringy pork cube with some shredded carrots? It's hardly an "interpretation", and it's not "fusion". It's a PF Chang-style fabrication.
Why does Josie, who cooks for Marlow & Sons (which is right by my house and I love, by the way) think that looking vaguely Asian means she can somehow instinctively tap into a cuisine she evidently knows nothing about?
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