Brother Thai, Whitchurch Road, Cardiff
On July 16, 2021 by The Plate Licked CleanAndrew Chongsathien’s Brother Thai has built a reputation rivalled by very few. He is South Wales street food royalty, one of that select few with such a following that we gladly form queues visible from space. So it’s easy to understand the excitement around this, their first permanent home here on Cardiff’s Whitchurch Road. The
Bones Supperclub by Lee Skeet, revisit
On July 7, 2021 by The Plate Licked CleanIf you’re new to Lee Skeet’s Bones Supperclubs, you should probably read my initial love letter to his food, here. Since my first visit- tonight’s was my third, with more to come- I have, in the words of m’colleague Rhydian of Bwyta yn y Briffdinas, ‘banged on about him’. Mea culpa. It worked, I suppose:
Maasi’s Kitchen, Victoria Park, Canton, Cardiff
On July 3, 2021 by The Plate Licked CleanCanton- as you already know because you’ve been paying attention- is currently the most interesting area to eat out in Cardiff. The range on The Food Mile (let’s agree not to quibble over the odd few metres here and there) is what sets it apart. Gluten-free and vegan, shawarma to bulgogi, pizze to pierogi, cake
Scaramantica Pizzeria, Cardiff
On June 17, 2021 by The Plate Licked CleanYou know the constants of Cardiff pizza reviews by now. Whether it’s name checks for ingredients which have become whatever the Italian for de rigeur is- Fior de Latte mozzarella, San Marzano DOP tomatoes, and so on; or mentions of a hulking oven (bonus points if it’s a Stefano Ferrara); whether it’s our old chum
K + K Sri Lankan Street Food (nationwide delivery)
On April 19, 2021 by The Plate Licked CleanFar be it from me to suggest you’re the type to resort to petty chicanery and pass another’s work off as your own. But you could do a lot worse than bring a K + K lamprais or two to the table, unwrapping it and soaking up the praise. We’ll come back to that. Recently,
Chronic Fried Chicken, The Deep, Cardiff
On April 12, 2021 by The Plate Licked CleanChronic is fried chicken for grown ups. Literally- their usual home at Kongs just up the street is 18s and over only- but also in marked contrast to the drab disappointment of a nearby big-money franchise with prime footfall. There, tenders arrived so limp I half expected Pelé to pop up with a reassuring word
This blog is a very simple thing.
I won’t try to sell you any hand lotion, exercise programmes, coffee syrups or Patagonian nose flutes. You won’t find tips on dating, ‘wellness’ or yoga mats.
I write because I love it (and food, as indicated by my increasing girth). Greed happens to be my Deadly Sin of choice, but at least it is never shy of providing me with subject matter.
A simple thing, then: all you get is me wittering on semi-coherently about places I’ve eaten at; hence a ‘restaurant blog’ rather than a ‘food blog’, although there are a few recipes scattered throughout.
From mezze to Michelin ‘fine dining’ and all points in between.
ISB Certified
