Tag Archives: Beef

Meat, Glasgow

Ribs, brisket and pulled pork have been springing up as guest stars or as the foundation stones of entire restaurants on a regular basis over the last few years.

For a long time, H and I would slake our desire for American-style meats at Bodean’s in Soho. We’d snack on a pulled pork sandwich with some fries in the casual seating upstairs, and wish we were on a Texas road trip.

These days even Wetherspoon’s sells pulled pork. However there are lots of specialist places to choose from, and on a recent trip to Glasgow we tried a couple.

meat cocktails

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Hong Kong Food Exploration: Sun Kee

While reading one of my favourite food blogger’s websites for tips on Penang, I came across a long post on a 2010 trip to Hong Kong.

One place mentioned that caught my eye was a café called Sun Kee (Shop 13-14, G/F, Champagne Court, 6-20 Kimberley Rd).

To be strictly honest, it was less the place than a particular dish, namely grilled pork neck and cheese noodles. My love of cheese made my attendance a must, and so one evening we pavement-tangoed our way to Kimberley Road and tracked down Champagne Court.

cheese noodles

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Hong Kong Food Exploration: Beef Brisket Noodle Soup

My dad was a keen cook, and most weekends would turn the kitchen upside-down to create a meal which was immense in size, calories and deliciousness.

Thick Yorkshire puddings with a crispy base that can only be achieved by the use of alarming amounts of oil, mixing bowls full of buttery mashed potato, bread and butter puddings which could feed a family for a week; even the vegetables would find themselves drowning in butter or reclining in a white sauce.

Boiled beef brisket was another of his specialties, usually served with a squadron of airy dumplings. I love beef cooked this way. As a child I wasn’t keen on a red-rare Sunday joint, and much preferred the tender slices of brisket accompanied by long-stewed veg and those heavenly dumplings. For years I tried to emulate the aforementioned dumplings, for some reason under the mistaken impression he had used butter and not suet. It was only when I had a go with suet one day that I recreated the taste I remembered so well.

You can probably appreciate, therefore, that when I saw brisket noodle soup on the menu in Hong Kong, I was very keen to try it.

beef brisket noodle soup

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Malaysia Food Exploration: Murtabak

On our first night in Kuala Lumpur, by the time we had escaped the airport and reached our hotel it was heading towards 9pm. A bit frazzled (we didn’t fly into the airport we thought we would, couldn’t track down the right bus and suspect we were misled over the taxi), we couldn’t be bothered to head off across town on a food odyssey so popped into the Zam Zam Restaurant (135 Jalan Tuanku Abdul Rahman) next door to have a little something.

We quickly spied that they served murtabak, which is a fried flat bread cooked around a filling. Having scanned the choices available I opted for a small beef murtabak and H decided to have the same but with chicken.


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