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Brassica Kitchen + Cafe canât be contained
The JP restaurant pursues passion and creativity through difficult times
By Devra First Globe Staff,Updated January 12, 2021, 6:12 p.m.
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The B.K. Buffalo Chicken Sandwich at Brassica Kitchen. Brassica, a cafe by day and neighborhood restaurant serving homemade, locally sourced food by night, has been staying busy with takeout.Erin Clark/Globe Staff
Itâs hard to package creativity in tiny little boxes. It shines on ceramic plates handmade by a local potter friend. It grows amok in jars of miso and containers of kimchi. It flourishes in community, when likeminded experimentalists come together to make things, and share them with those who appreciate the wild things they make. Creativity is the way of life at Jamaica Plainâs Brassica Kitchen + Cafe, and this year the people behind the restaurant â people who also donât fit well in tiny little boxes â are working hard to sustain themselves, th
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A Rare Foreign Restaurant for Asakusa
“One order of stir fried rice noodles with beef and one order of black truffle pork dumplings. Coming right up!”
Tang Yat Shing, the 36-year-old owner and chef of Hong Kong restaurant Kaen, receives every order in this same cheerful manner. Seating only 10, Kaen is small, but always seems to be busy, especially during the lunch and dinner rushes when customers can wait 20 minutes or more to be served. In a bustling metropolis like Tokyo, where speed is king, it is risky business to keep hungry patrons hanging on for so long. A little wait is inevitable, though, as Tang is the sole staff, looking after everything from serving to cooking to cleaning up. Few mind the slow service; what brings them is authenticity second to none. Since Tang opened Kaen in the neighborhood of Asakusa in September 2018, it has been a gathering spot for Tokyo’s Hongkongers, who come to savor the tastes of home.
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