Are you considering a change of pace or yearning for a fresh start? Do you think your passion for cooking could be translated into a career? How does the idea of permanent backache, leg pain, burns and blisters sound? You could have it all, by working as a professional chef.
Though the hours are notoriously long and the stress levels sometimes high, there is much satisfaction and fulfilment to be found in a professional kitchen. After all, what other job allows you to work with your hands, play with fire and sharp knives (don’t actually play), handle stunning ingredients each and every day, and taste plenty of great food in the process?
No one day is the same, but if you’re looking to succeed as a professional chef, there are a few tools of the trade that you should carry with you at all times, to help keep the chopping finer, the slicing thinner and the ‘can I borrow your….?’ to an absolute minimum.
It should be noted a restaurant will generally expect you to bring your own chef’s whites (short sleeved is fine unless otherwise stated), chef’s trousers (black is best), chef’s shoes and a set of knives and sharpener. The restaurant will provide you with an apron and any other specialist kitchen equipment required for your role that day.
Today, we’re taking a look inside a prof chef’s knife roll, whose contents will likely define your day’s cooking and your career; here are 5 essential knives and tools that every cook carries.
A Chef’s Knife
The first tool you’ll need, with question or compromise, is a chef’s knife. A chef’s knife is a versatile tool that can be used for a variety of tasks, such as chopping vegetables, slicing meat, and so much more. In short, it is the essential tool of the trade (clue’s in the title, huh?), and without one, you’ll be sent packing from a professional kitchen before the first starter has even left the pass.
A chef’s knife has a blade of around 20 centimetres (8 inches) in length and 4 centimetres (1.5 inches) in width, with a heavy, sturdy handle well suited for being held for long periods without causing too much discomfort.
It is important to choose a chef’s knife that feels comfortable in your hand, or you’ll be risking blisters or repetitive strain injury from something as simple as slicing onions. In addition, you should make sure that the blade is made of high-quality stainless steel. This will help ensure the quality and longevity of the knives you use.
A Paring Knife
Of course, there are some daily, dainty jobs in a professional kitchen which require a smaller knife to complete with precision. These include peeling, hulling and cleaning delicate fruits and vegetables, scoring pretty patterns onto pastry, and deveining shrimp, amongst many other tasks which require intricacy.
For these tasks, a paring knife (with a blade of around 3 cm in length) is ideal. With a chef’s knife and paring knife in your roll, you’ll be able to tackle the majority of everyday kitchen tasks, though there are a couple of other knives that may come in handy, too.
A Serrated Bread Knife
Speaking of other knives that may well come in handy, the majority of chefs also carry a serrated bread knife in their rolls. Not only for slicing crusty sourdough without crushing it, serrated bread knives can also be used for cutting into fruits and vegetables with particularly tough skins, such as squashes and melons, as well as being ideally suited for slicing cooked meat with crispy skin (pork belly, we’re looking at you).
Generally speaking, a serrated bread knife will be a little longer than your chef’s knife.
Task Specific Knives
Other useful additions to your block or roll would be a filleting knife for precision fish prep and a boning knife for making light work of butchery. A cleaver also comes in handy for chopping through bones with a direct, focused whack.
That said, it’s unlikely chefs who are just starting out (usually in a commis chef role) will be allowed near the meat and fish, so treat these knives as a luxury. Instead, it’s more sensible to invest more money in your chef’s knife than buying lots of blades you don’t really need.
Sitting comfortably between your chef’s knife and paring knife in terms of size, the utility knife is a brilliant all-rounder that proves invaluable during prep. With a blade typically measuring 12-15 centimetres (5-6 inches), it’s perfect for those middling tasks where a chef’s knife feels unwieldy, yet a paring knife seems too delicate. Whether you’re trimming mushrooms, portioning citrus segments, or slicing soft herbs, the utility knife offers exceptional control without sacrificing efficiency.
As the team at Cutting Edge Knives tell us, many chefs find themselves reaching for their utility knife when faced with detailed garnish work or when preparing ingredients for canapés. Its manageable size makes it particularly suitable for extended periods of precise cutting, helping to reduce hand fatigue during those long mise en place sessions.
A Santoku Knife
Though traditionalists might raise an eyebrow, the Santoku knife has earned its place in many a professional chef’s roll. This Japanese-style blade, typically 16-18 centimetres (6-7 inches) in length, features a straighter edge and less pointed tip than a classic chef’s knife. The name ‘santoku’ translates to ‘three virtues’, referring to its excellence at slicing, dicing, and mincing.
What sets the Santoku apart is its shorter length and lighter weight, making it particularly suited to those with smaller hands or anyone seeking more precise control. The blade’s characteristic hollowed-out dimples (known as a Granton edge) help prevent food from sticking to the knife during repetitive cutting tasks. Whether you’re finely julienning vegetables or creating paper-thin slices of raw fish for sashimi, a Santoku offers exceptional versatility whilst reducing arm fatigue during long prep sessions.
A Honing Steel
Almost as essential is a proper implement for sharpening those knives of yours. At the end of each service, chefs tend to favour re-sharpening their knives with a wet stone, but during the cut and thrust of the day in a professional kitchen, there’s not really time to get yours out and start thrusting, stroking and gliding.
For occasions when time is tight, a honing steel is ideal, helping you sharpen up your knife for a busy service or a high-intensity slicing job in no time.
A few other tools that you should carry in your knife roll include:
A cranked spatula, for effortlessly lifting ingredients onto the plate without excessively fingering them. Not using a spatula risks changing an ingredient’s temperature, or damaging its pristine appearance.
Sure, chefs carrying tweezers in their front pocket elicit plenty of teasing, but for delicate items, such as edible flowers, tweezers can help you plate up in a graceful, nimble way.
A thermometer or cake skewer, ideal for testing the core temperature of cooked ingredients, precisely or rather more imprecisely.
A peeler, which is one of the professional kitchen’s most coveted (and misplaced) essential tools!
Professional kitchens rely on a detailed system of labelling and dating, and if you’re not carrying a sharpie at all times, you’re going to annoy your colleagues constantly by asking to borrow theirs.
The Bottom Line
With these items in your knife roll, Michelin stardom awaits! We can’t wait to see the plates you produce.
The Vietnamese capital, Hanoi. At once chaotic and cerebral, sophisticated and elemental, ribald and refined, urbane and innocent, has got to be one of the most beguiling cities on the planet, whichever adjectives and dichotomies you wish to throw at it.
Eating here often presents a similar sense of contrast. Sure, there are fancy, five star (and now Michelin-starred) restaurants, refining and reimagining dishes that have remained resolutely the same for generations. And yes, some of these restaurants are interesting, thought-provoking places to dine.
But the truly elite level food in the Vietnamese capital is of course found at street level, hunched on a plastic blue stool over some steaming noodles, or leaning against a precariously parked xe om, manipulating a spoon and chopsticks with grace, your bowl teetering precariously on the saddle.
This is where the magic happens, where family recipes have seen their own kind of refinement throughout the years, where outside influences and external forces have made their mark on the food before being resoundingly, resolutely defeated, with only the best bits left over and assimilated.
We’re here today in search of that magic. So, hop on the back of our Honda Dream as we traverse the Vietnamese capital in search of its best dishes. Here are our IDEAL 22 places to eat the best street food in Hanoi.
Pricing Guide
Please note that prices for street food in Hanoi fluctuate, owing to supply and demand, availability of ingredients and the whim of the owner. That said, you’ll eat very well here for very little. Even the more ‘premium’ meals on our list – a full spread of dishes plus beers – won’t cost more than £10 each.
Here’s a brief rundown of our pricing key…
đ – under 33’000đ (£1) a portion
đđ – under 66’000đ (£2) a portion
đđđ – under 99’000đ (£3) a portion
đđđđ – over 100’000đ (£3) a portion
Opening & Closing Times
The vast majority of the places on our list open early for breakfast and close once they’ve sold out, usually sometime in the mid-afternoon, but often with a meandering presence throughout the day.
Several places on the IDEAL 22 are more popular for dinner or for late night eats – we’ll say explicitly when that’s the case – otherwise, assume that the opening hours are from around 7am to 4pm. All that said, you’ll still sometimes find a stall or shophouse sporadically shut for no broadcast reason. Fortunately, plenty of these restaurants are within walking distance of one another, so if you find one closed, it’s on to the next one!
None of the places on our list take reservations or can be booked in advance, or even have a website, for that matter. If it’s likely you’ll queue, again, we’ll mention it explicitly.
Most of the places on our list operate on a pull-up-a-stool system, where you’ll be perched at a low-slung table or something just a little more upright, but without a backrest. Only Cha Ca Thang Long, Pho Ly Quoc Su and Quan An Ngon are more fully-fledged restaurants; they have proper dining chairs with a backrest, larger tables, and table service. You can take a little more time at these three, as you can at Chim Quay Bit Tet and Bit Tet Ngoc Hieu, where it’s expected that you’ll settle in for a few beers and a bit of a session.
Anyway, you get the picture; things are a little unpredictable price and timing wise, but you are pretty much guaranteed an amazing meal if you stick around with us. So, once again, here are our IDEAL 22 places to eat the best street food in Hanoi.
Map Of The Best Street Food Spots In Hanoi
Banh Mi Pate, 11 Hang Ca, Hoan Kiem (Old Quarter)
Ideal for a textbook version of Vietnam’s world famous filled baguette…
If you’re looking for one of the best banh mi spots in Hanoi, then head to Hang Ca street and look for the throng of tourists collected under a neon ‘A LOAF OF SMILES’ sign, clutching their branded Banh Mi 25 sarnies.
Then, ignore that bricks and mortar operation, and head down the road and turn right, to a more randomly cobbled together collection of street side stools, a floor fan and a tarpaulin roof, and look for the words Banh My Pate. You have found the place.
Indeed, Banh Mi Pate at 11 Hang Ca, just yards from the supremely popular but ultimately disappointing Banh Mi 25 (sweet, weirdly ‘Western’ in flavour), actually serves a much better banh mi. The baguette here boasts just the right level of crisp exterior and giving centre, and has been hollowed out just a little rather than being completely gutted ‘till it’s a shell of its former self.
All of this bread chat is in the name of letting the eponymous pate (number 4 on the menu) do the proper talking. To us, this particular order – we repeat; number 4 – filled generously with lots of that pate, some salty af pork floss, some pickles, coriander and hot sauce, is the city’s best sandwich. And we’ve eaten a lot of them.
Best enjoyed in the mid-morning when the baguettes are crisp and fresh and the pre-work motorbike rush hour has dissipated, this is one to savour in the coffee shop opposite, on a low slung stool, with a thick, sweet iced coffee. Heaven.
Bun Bo Nam Bo, 47 Tran Quoc Toan, Hai Ba Trung District
Ideal for crispy pork over sweet, spicy noodles, all served with a mountain of interesting herbs…
There are few prettier streets in Hanoi than Tran Quoc Toan, a little sidestreet that peels off the always jammed Ba Trieu thoroughfare to reveal a leafy promenade with plenty of cute coffee shops, banh mi stalls and noodle joints.
We’ve come to this attractive corner of the so-called French Quarter for the latter, to Bun Bo Nam Bo at 47 Tran Quoc Toan. Weirdly, we’ve not come for the headlining dish – the admittedly excellent South Vietnamese noodle stir-fry/salad bun bo nam bo. Instead, we’re pitching up for the restaurant’s other speciality; hu tieu, which is utterly superb here.
A semi-dry noodle dish in a sweet, salty, peanut-heavy broth, the hu tieu here is topped with the crispiest of deep-fried pork and a good handful of crispy shallots. Alongside, a bowl of herbs – some bitter, some refreshing, with nettles, green and purple perilla leaf, lettuce and more – is all there to be mixed through the bowl and to cradle some of that dressing.
God, it’s good, and lifted to even dizzier heights still by a spritz of calamansi lime. Gratis, never-ending iced jasmine tea is the perfect accompaniment, but they do serve beer if you’ve come to be uncouth.
This place is wildly popular with the lunch break crowd, with office workers piling in between midday and 1pm. During this hour, you might have to wait for ten minutes or so to get seated. Fortunately, there are two floors and plenty more hours in the day that this shophouse is open. The particularly stern hostess at number 47, taking payments and dishing out a few insults, is all part of the fun.
Cha Ca Thang Long, 6B Duong Thanh, Hoan Kiem (Old Quarter)
Ideal for turmeric marinated fish, fried at the table…
Within Hanoi’s tangle of old streets lays a place so revered that it has attained an almost mystical status. Cha Ca La Vong, on Cha Ca street – named after the famous dish – has been serving the same dish, and only that dish, for hundreds of years.
Catfish marinated in turmeric arrives at your table in a frying pan, sizzling away. You tend to it lovingly until it’s cooked before assembling yourself a bowl of cold, sour noodles, loads of fresh herbs and a pokey, dangerous looking fish sauce. Pop a piece of fish in there and prepare for ambrosia. Flavours are elegant and sophisticated, and just the right side of unusual. The home of the dish, Cha Ca La Vong often full to the rafters and obviously booking is not an option in a place of such heritage, but if you can get a seat, you must.
But – even though it is good – we’re not eating at Cha Ca La Vong in our rundown of Hanoi’s best places to eat street food. Instead, we’re heading round the corner, to Cha Ca Thang Long, which we think does an even better version, the catfish just that little bit plumper, the dill fresher and grassier, the dish just a touch more captivating, and the space more welcoming.
Cha ca, wherever you’re having it, is usually accompanied by a simple dipping sauce of fish sauce, sugar, lime and sliced red chilli, but for those who enjoy the funky flavours of fermented fish, make sure to request a side of mam tom, a traditional Vietnamese dipping sauce made from fermented shrimp paste. It is known for its strong, pungent aroma and distinctive, salty flavour. Not obligatorily served to foreigners, you’ll need to request this one especially, but the good folk at Cha Ca Thang Long will be impressed that you did.
This one is best for dinner, with a few friends and a few bottles of Bia Hanoi (really, Saigon tastes a little nicer to us, but when in Rome) accompanying the spread. That spread costs around 200’000đ for two people. For that, the equivalent of £6, you get the fish and all its re-upable accouterments, and a real sense of a special occasion when the sizzling pan hits the table.
Be warned (or, perhaps, be spoiled); Duong Thanh street has three different outposts of this restaurant, all with the same name and run by the same family. 6B just feels like the most convivial and spacious of the three to us.
Xoi Yen, 35B Nguyen Huu Huan, Hoan Kiem (Old Quarter)
Ideal for the ultimate Vietnamese comfort food of sticky rice and toppings…
Located just a minute or two from Hoan Kiem lake, Xoi Yen is a culinary institution in the city, renowned for its variety of sticky rice dishes (xoi), which are topped with a range of savoury ingredients such as shredded chicken, braised pork belly pieces, pork floss, peanuts, Chinese sausage, hard boiled eggs, and pate. A grated ball of cooked, compressed mung bean seeds tops every bowl.
Xoi Yen is the city’s most popular spot for xoi, and is packed out from breakfast to late-night, offering a taste of traditional Vietnamese comfort food that fills you up for breakfast or soaks up the liquor late at night. Or both; we’ve been known to bookend a day with the dish.
The sticky rice here is cooked to perfection, with a slightly chewy texture that makes it easy to eat with your hands – as it should be – and forms the anchor for the array of customisable treats. Though you could order your sticky rice ‘tat ca’ (with everything), we prefer a more carefully curated collection, usually of pate, Chinese sausage and egg. A zigzag of the ubiquitous Vietnamese chilli sauce condiment Chin Su, viscous, sweet and spicy, sends everything on its way.
Do be aware that this corner of Nguyen Huu Huan street happens to have not one but two of the best purveyors in town; right next to each other. Rumour has it that one family run shop fractured into two following an affair between husband and sister in law. Whichever one you choose to side with, it’s guaranteed to be delicious, but we prefer the one at 35B. Look for a big black and yellow sign; ‘Xoi Yen’.
Quan Mien Luon Phuc, 152 Lac Trung, Hai Ba Trung District
Ideal for crispy eel noodles…
Mien Luon is a traditional Hanoian dish that combines humble ingredients to glorious effect. Here mien – slightly chewy, sticky glass noodles made from mung bean starch – sit beneath a tangle of luon (river eels), all crunchy and alluring from a deep, hard fry. Also in the bowl, positioned off to one side in case you’d prefer not to go green, is a heap of baby perilla leaves, which bring their unique fuzzy bitterness to the party, and some gently picked cucumbers.
The dish is often served with a clear, light broth (this one is called mien luon nuoc, which means water) made from eel bones, or in a dry version (mien luon tron), where the noodles and eel are to be mixed with a rich, spicy dressing.
For us, going dry results in the best version of this texturally invigorating dish. At Quan Mien Luon Phuc on the outskirts of the Hai Ba Trung district, you’ll find one of the city’s most exemplary versions. Sure, you’ll have to travel into more residential Hanoi for a taste, but it’s well worth the effort. Pile on a good scoop of the restaurant’s homemade chilli sauce; it lifts and lightens the whole thing. Now, it’s time to get crunching.
Pho Ly Quoc Su, 10 Ly Quoc Su, Hoan Kiem (Old Quarter)
Ideal for the best beef noodle soup in the city (and, therefore, by rights, the world)…
Congratulations! You got this far through our rundown of the best street food in Hanoi without questioning when we were going to get to the headliner. Well, that time has arrived; it’s time to eat Hanoi-style beef pho.
You might have to wait a while or – heaven forbid – share your fourtop with some other tourists at Pho Ly Quoc Su for a bowl of the good stuff, but the service is brusque and efficient, and the chefs (visible through a glass partition constantly ladelling bowls of the good stuff) work quickly.
Once you’ve settled in, ordering is easy, with menus boasting English translations placed under the glass surface of every table, visible to all. Order the tai gau version – the move for those in the know – which sees fatty, long-braised brisket and slices of raw beef sharing the bowl.
Here, the brisket is thinly sliced and tender, with its mellow, yellow fat gently melting into the broth, causing those all-important globules to dapple the soup’s service. An unctuous mouthfeel awaits. The hot broth half cooks the raw slices, leaving them beautifully tender.
That broth itself is on the lighter side, just a little cloudy (as it should be), and refreshing, savoury and obscenely moreish. The rice noodles are slippery and have the right bite, as in, not much bite at all. Indeed, many a pho in the UK has been ruined by al dente noodles, but not so here.
Add a little of Pho LQS’s homemade chilli sauce and a dash of the liquid from their pickled garlic, and luxuriate in an absolutely exemplary version of the national dish. Phwoar.
Do be warned (this time, really be warned); Pho Ly Quoc Su has many branches in Hanoi, of which all but three are imitators, rather than sanctioned franchises. Don’t be fooled by the bright orange frontage you’ll occasionally see across the city; it’s at number 10 on actual, genuine Ly Quoc Su street in the Old Quarter that you’ll find the legit Pho Ly Quoc Su restaurant.
During busier hours (between around 11am and 2pm) you might have to wait for ten minutes or so to get seated.
Pho Gia Truyen Bat Dan, 49 Bat Dan, Hoan Kiem (Old Quarter)
Ideal for – hang on – an even better beef noodle soup (why not have both?)…
All of those superlatives aside, Pho Ly Quoc Su might not even be the finest beef noodle soup in Ha Noi. That honour – and this is something of a rare consensus, it should be said – is found on Bat Dan street, at number 49.
You won’t miss it, as the snaking queue of hungry locals stands testament to the quality of the bowls within this little family run shop. Service is cursory on a good day, and you’ll need to juggle a boiling hot bowl of soup while you jostle for a stool, but genuinely, honestly and with truth, it is worth it.
You’ll see the beef briskets hanging in the doorframe (there is no window here – the shophouse opens fully out onto the street), their hulking frames swaying enticingly on their hooks, their fat shimmering enticingly. There are only three options; tai, tai nam or chin, which is rare beef, rare beef and braised flank, and braised brisket, respectively.
Our heart lies in the latter camp with the pho bo chin, all to get a taste of those swinging briskets. It’s a deeper, richer broth than Pho LQS, perhaps better suited to Hanoi’s surprisingly chilly winters, whilst the one at Ly Quoc Su is more of a summery affair. You could, of course, have both in a single sitting – Bat Dan is only just round the corner from Ly Quoc Su.
Enjoy with quay – the only accompaniment to proper pho – which is, in taste, akin to a savoury donut, and in appearance a dog bone. It takes on the flavour of the soup perfectly.
Expect to queue here, though you shouldn’t be waiting more than around 20 minutes, even during busy times.
Banh Tom Ho Tay, Dang Thai Mai, Tay Ho (West Lake)
Ideal for pillowy, sweet shrimp cakes with lakeside views…
Banh Tom is a traditional Vietnamese seafood dish that originates in Hanoi. It’s a simple thing; fresh, pink, pert shell-on prawns are suspended in a sweet potato batter before the whole thing is deep fried. Served alongside is the obligatory dipping sauce and plate of fresh herbs, of course, the latter in this instance designed for wrapping up the sweet, delicious cakes for a one-bite-wonder situation.
The home of these shrimp cakes – fritters, really – is West Lake, Hanoi’s largest with a whopping 17km circumference. On bright, clear days when the lake’s waters lap, taking up position on one of the many, many cafe deckchairs that line the lake can feel very much like a day out at the seaside. And what better snack to enjoy in such environs than banh tom?
On route to Dang Thai Mai street, where you’ll find those lakeside deck chairs, you’ll see banh tom purveyors with elaborate displays of their shrimp cakes piled high pyramidically. Order a few to takeaway for a sunset dinner with a view, because this is one hell of a view across the water, the twinkling lights of Hanoi city reflecting on West Lake’s shimmering waters.
Pho Ga Nguyet, 5B Phu Doan, Hoan Kiem (Old Quarter)
Ideal for chicken pho in salad form…
Light, herbaceous, restorative chicken pho in Hanoi is its own thing, a world away from the beef version’s assertive savouriness and rich mouthfeel. In fact, as a broad rule, if a shophouse or stall serves both chicken and beef pho, it’s fair to assume that neither is the greatest rendition, the two disciplines not interchangeable by any means.
Just outside of the Old Quarter proper, on Phu Doan, a stretch of road defined by garages and motorbike repairs, you’ll find one of Hanoi’s best versions of chicken pho at Pho Ga Nguyet.
Two key moves with your order here; request the dark chicken meat, which is so much more flavourful (the white breast meat is automatically allocated to non-Viets) and order the dish ‘tron’ – or dry. That’s where Pho Ga Nguyet really excels, the standard noodle soup turned into a gorgeous noodle salad, with a chicken fat and soy sauce spiked dressing that coats every damn noodle strand.
The main man here, wielding the cleaver all evening in the shophouse’s entrance, speaks a little English, and is a charming presence. Owing to the shophouse’s daytime operations fixing motorbikes and revving engines, Pho Ga Nguyet is an evening only affair.
During the dinner rush (between 6pm and around 7:30pm), you might have to wait five minutes to get a seat.
Bun Rieu Cua, 11 Hang Bac, Hoan Kiem (Old Quarter)
Ideal for a seriously refreshing bowl of crab and tomato noodle soup…
Bun rieu cua is something of a hidden gem in the Vietnamese culinary repertoire, at least in the UK. This noodle soup, again hailing from Hanoi, features a rust-coloured, tomato-based broth that hums with the savoury essence of freshwater crab roe, creating a unique, umami-heavy aromatic foundation.
The soup is typically garnished with a variety of fresh herbs, such as perilla and coriander, twists of shredded banana blossom, and deep-fried tofu. Cubes of congealed pig’s blood and snails also sometimes feature – both a welcome added treat, for sure.
The noodles used are thin rice vermicelli, which absorb the broth beautifully. The usual customisation is encouraged, with lime wedges, chilli sauce and shrimp paste all available for the diner to get busy with.
It’s such a refreshing bowl, cleansing and rehydrating on the most humid of Hanoi days. In the corridor-like space of 11 Hang Bac in Hanoi’s Old Quarter, arguably the best bowl in the city is served.
Chim Quay Bit Tet, 20 Hang Giay, Hoan Kiem (Old Quarter)
Ideal for bronzed and burnished whole barbecued pigeon and lots and lots of fresh beer…
Just yards from Hanoi’s famous Bia Hoi Corner, where you can enjoy an aperitif and digestiv, Chim Quay Bit Tet serves glazed, barbecued whole pigeons, hacked into bite size pieces and served in a mound, head, tail and all, with a spicy salt and calamansi lime dip. This is one to attack with your hands, on a low slung stool, with several icy beers and plenty of cheersing your neighbours. There really isn’t much more to say than that.
Oh, except the deep-fried frog’s legs are excellent, too; you’ll want to order a plate of those, as well as some stir fried morning glory and a bowl of steamed rice, for a full, complementary table. The whole thing shouldn’t cost you and a friend much more than a fiver.
Ideal for Hanoi’s ultimate lunchtime dish, given a subtle twist…
You’ll smell Bun Cha 34 even before you see the commotion of diners jostling for stools on the pavement outside the premises. It’s one of Hanoi’s most singular and inviting aromas; the smell of marinated pork gently catching and caramelising on a tiny makeshift barbecue, a portable fan blowing on it, fanning the flames and spreading the enticing aroma far and wide. Catching a smell of it has been known to stop passing motorbikes in their tracks; a risky business in a city of risky road related businesses, make no mistake.
Bun cha is perhaps the quintessential Hanoi dish, a porky paradise of grilled patties and slices of marinated belly, which are charred to perfection over an open flame. The meat is then piled – always generously – in a bowl of lightly sweetened, slightly vinegary fish sauce-based broth, accompanied by a generous portion of fresh herbs and pickled squares of papaya and carrot.
Bu vinhdav from Getty Images
Thin rice vermicelli noodles are served alongside, allowing diners to dip them into the broth and combine with the grilled pork, which is, admittedly, pretty hard to pull off owing to bun noodles’ inherent stickiness. Fortunately, an aunty is always on hand with a pair of scissors, ready to make the whole dance easier.
The bun cha at Bun Cha 34 is distinctive in that the usual pork patties have been wrapped in wild piper leaf before being grilled, imparting a complex smokey bitterness to both the meat and the broth it rests in. The deep-fried spring rolls are awesome here too; not one bit greasy and served in a pleasing stack that you’ll demolish without a second glance.
Bun Cha 34, as is the rule for this beloved Hanoi dish, is only open for lunch. In fact, it’s incredibly rare that you’ll find bun cha served outside of lunchtime hours anywhere in the city.
Though at first glance Bun Cha 34 might look full, there’s always a corner, side table or extra stool to squeeze into.
Bun Cha Dac Kim, 1 Hang Manh, Hoan Kiem (Old Quarter)
Ideal for arguably Hanoi’s premier bun cha spot…
Another of Hanoi’s most iconic bun cha spots – arguably its most lauded and popular – isn’t far from 34, over on Hang Manh in the Old Quarter.
Here, the pork patties are comically large – almost burger size – and the plates of herbs are piled even higher than usual. Yep, though bun cha always feels like a super generous affair, everything at Bun Cha Dac Kim feels a little extra. That said, who’s complaining about massive portions when the dish is this good?
By Infel2nOz via Canva
Though Bun Cha Dac Kim might initially look full, there are a couple of floors out of view where there’s a little more dining space. Some of the adjacent coffee shops have also been known to let you pitch up with your bun cha, providing you buy a coffee or juice.
Known locally as ‘Chicken Street’ – on the map it’s Ly Van Phuc – Hanoi has a whole street dedicated to serving barbecued poultry. What could be better? On a weekend, if you have a large group, it’s one of the best places in the city to come, get loose and make merry. While it’s kinda out of the way – take a taxi to the National Stadium and work from there if you’re not on a scooter – and a little hard to find, the smell of ‘ga’ on the grill is unmissable.
You can choose between different parts of the chicken – a little thigh and a little liver is our usual vibe – and be sure to order a side of the grilled banh mi bread brushed with honey. The refreshing pickled cucumbers brought to every table are the perfect accompaniment – don’t be afraid to ask for more.
Though the temptation will of course be to head to the bottom of Chicken Street, next to the car park where everyone seems to be having the best time, we’ve found the grilled chicken served right at the entrance to Ly Van Phuc to be the best. And, to be honest, the most thoroughly cooked; it’s dark down at the end of Chicken Street and sometimes the chicken comes up looking pretty pink.
Though we realise we said ‘street food’ in the title, we’d be remiss to offer a rundown of the best places to eat street food in Hanoi without mentioning Quan An Ngon, a restaurant with air conditioning, proper upright seats with back support, and a whole host of different street food purveyors all surrounding the central dining room.
Since so many great Hanoi restaurants and shophouses specialise in a single dish, Quan An Ngon is a wonderful place to try various regional Vietnamese specialities all in one sitting. It’s an attractive, convivial space with a large central alfresco dining area illuminated by lanterns, fairy lights and an always buzzy atmosphere. The menu has English translations and the staff speak a little, too, making the restaurant a chilled out place for a decent feed. The salads here are particularly good, as is the banh xeo, a type of crispy rice pancake filled with minced pork and prawns.
Quan An Ngon is open for lunch through to dinner and beyond, closing at around 10pm. There are a couple of other branches in the French Quarter, too, which are equally as good.
Banh Goi Ly Quoc Su is the kind of place you dream about long after you’ve left Hanoi. A low slung, chilled out spot slap bang in the bustling streets of the Old Quarter, this place serves up some of the best banh goi in Hanoi. Imagine a crispy, golden pastry shell stuffed with a savoury mix of minced pork, mushrooms, vermicelli and quail eggs that’s somewhere between a samosa and a Cornish pasty. If you’re in Hanoi, missing this would be a culinary crime.
Banh Cuon Gia Truyen, 14 Hang Ga, Hoan Kiem (Old Quarter)
Ideal for the most elegant expression of Vietnamese cuisine, on the street…
Vietnamese food is well known for its lightness and sophistication, and no dish better encapsulates this than banh cuon, the supremely delicate steamed rice rolls that you’ll see aunties meticulously making across the city.
On a circular surface, a silky batter of rice flour is spread into a thin layer and steamed until translucent, before being filled with a mixture of minced pork and wood ear mushrooms and rolled. It’s a mesmerising spectacle, and one whose dexterity would be impressive in a well-appointed fine dining kitchen, let alone on a street corner.
Once these rolls have been skilfully shifted onto a small plate, deep-fried shallots and fresh herbs are scattered on top. The usual nuoc cham dipping sauce seals the deal.
Interestingly, at Banh Cuon Gia Truyen, one of Hanoi’s most famous banh cuon restaurants, you can order a small spritz of water bug essence (ca cuong) in your dipping sauce, which tastes a little like bubblegum. Order a slice or two of Vietnamese pork sausage (cha lua) to go alongside.
We’d been regulars of that particular spot, Bun Cha Huong Lien, for years prior to the show, but following its broadcast and name change to ‘Obama Bun Cha’, standards – perhaps unsurprisingly – slipped.
Not to worry. Give the tour coaches unloading onto Le Van Huu a swerve and instead head directly next door for one of the best chicken noodle soups in the city, at Pho Ga Mai Anh.
This is one clean broth, totally clear and boasting a crystalline flavour not unlike a chicken consomme. Aside from tender poached chicken meat, a couple of bouncy chicken balls (snigger) and soft rice noodles, only a few slices of the green of spring onions bother the bowl. Seemingly, a judgement has been made that any other herbs would only muddy the broth. We think it’s a good shout, as Mai Anh’s chicken pho really is a celebration of that replenishing broth.
Sometimes for fun, we order a side of poached chicken to eat with our chicken pho at Pho Ga Mai Anh. It’s served with bouncy yellow skin still intact, its flesh tender and silky. A few finely julienned makrut lime leaves and a side of chilli salt and calamansi lime (to be combined) complete this feast of chicken. A tall glass of iced jasmine tea is all you need now.
Bit Tet Ngoc Hieu, 52 Le Ngoc Han, Hai Ba Trung District
Ideal for steak and chips, Vietnamese-style…
Bit tet, like banh mi, is a reflection of Vietnam’s ability to take on international influences and seamlessly assimilate them into the cuisine.
The dish is centred around a thin, semi-tender beef steak, which is marinated with a blend of soy sauce, garlic, and black pepper before being cooked in a laughably, violently hot, cow-shaped cast iron pan that doubles up as a serving dish. A silver bow-cum-hat tops the pan as it arrives at the table before the big reveal. Inside that pan, you’ll also find a sunny side up egg, a few soggy chips and perhaps a tomato, flavours mingling happily.
At Bit Tet Ngoc Hieu, alongside the classic hammered steak and spongy chips, you’ll find a ball of offaly, peppery goodness akin to a faggot in flavour. It’s what marks out this bit tet restaurant as the best in Hanoi. Mop up all of the intermingling egg yolk, meat juices and chilli sauce run-off with plenty of crisp, banh mi bread. Mop that up with icy beers. Leave happy and on foot – don’t drink and drive guys.
Though Ngoc Hieu is a little out of the city centre, there’s also a whole street (Hoe Nhai) dedicated to bit tet within walking distance of the Old Quarter. Result!
Banh Mi Pho Hue, 118 Pho Hue, Hai Ba Trung District
Ideal for prosaic, proper banh mi that’s always got a queue of motorbikes…
For us, the most simple banh mi is the best banh mi, allowing the quality of the bread, pate and cold cuts to shine. The ludicrously stacked affairs with a mixed grill’s worth of meat inside, plus mayo, three types of hot sauce, a random papaya salad and erroneous Thai basil that you’ll find in the UK? Those guys are not for us.
For a prosaic, proper banh mi whose popularity is clear from its constant queue of motorbikes, you’ll want to venture away from the Old Quarter, heading north from Hoan Kiem lake and the Old Quarter, and into one of Hai Ba Trung’s main thoroughfares, Pho Hue.
At Banh Mi Pho Hue, it’s a celebration of the simple things. The aunty’s mise en place is as follows… Stacks of warm baguettes. A massive brick of homemade pate. A few slices of Vietnamese pork loaf (essentially spam). A bowl of pork floss. Cucumber pickle. Butter. Dairylea. Chilli sauce. There’s also a pan set-up should you want to add an omelette to your banh mi.
Assemble your desired sandwich from that selection, and eat outside the shophouse leaning against a tree, because the dining area is full of parked motorbikes. Everything feels right in the world.
Ghe Hap Xuan Xuan, 37 Hang Giay, Hoan Kiem (Old Quarter)
Ideal for premium grilled seafood on stools…
On the periphery of the backpacker part of Hanoi’s Old Quarter (Bia Hoi Corner, Ta Hien, Luong Ngoc Quyen), you’ll find a few totally alfresco set-ups serving up fresh, delicious seafood late into the night.
At Ghe Hap Xuan Xuan on Hang Giay, but also all along nearby Cau Go street, you’ll see crabs, oysters, blood cockles and huge prawns all piled high on a table. Simply point at what you want, take a seat and get ready for a feast because here is where you’ll find fresh seafood being grilled over hot coals. Served simply, with a calamansi lime, MSG and chilli dipping sauce, this is fresh, cheap and oh so fun.
Make sure you order some grilled oysters topped with crispy shallots – the smokey, moody taste of the barbecue certainly does no harm to the saline richness of oysters. In fact, it’s a divine marriage. Then someone, from somewhere, will produce a cold beer as soon as you realise you’re thirsty, and it’s then that you realise you’re in heaven.
Pho Cuon Huong Mai, 25 Ngu Xa, Truc Bach, Ba Dinh District
Ideal for a final expression of pho, in Hanoi’s cutest quarter…
Pho cuon offers a unique twist on the traditional pho. Instead of the usual noodle soup, this dish features wide, uncut sheets of rice noodles that are used to wrap a variety of fresh ingredients. The rolls are typically filled with slices of stir-fried beef and fresh herbs, along with crisp lettuce and sometimes julienned vegetables such as carrots and cucumbers. These ingredients are tightly rolled into the rice noodle sheets, creating a neat and portable package ideal for being dipped in a sauce of fish sauce, lime juice, garlic, sugar, and chilli
Ngu Xa, sitting just off Hanoi’s picturesque, idyllic Truc Bach lake, is sometimes referred to as Pho Cuon street, owing to its row of restaurants specialising in the stuff. Bouncing from restaurant to restaurant, drinking beer and ordering plates of this light-as-you-like local delicacy, is one of Hanoi’s greatest nights out. We think we might just part ways here, you know, and take in the scene a while…
Ngo Dong Xuan, Hoan Kiem (Old Quarter): Known locally as ‘Street Food Alley’, Ngo Dong Xuan is as close as you’ll get to the hawker centres of Malaysia and Singapore in Hanoi, with rows of street food vendors doing their thing here, all in tropical storm-proof surrounds. The aforementioned bun cha, banh tom and banh mi are all found here, as well as a good version of bun oc – snail noodles.
For something a little different, why not check out our rundown of the best pizza in Hanoi next?
It’s a peculiarly modern predicament: the forgotten bag of chillies lurking in the bottom of your fridge’s vegetable drawer, purchased with ambitious plans for a homemade curry, or perhaps delivered unexpectedly in your weekly veg box. Maybe you’ve been overzealous at the greengrocer’s, seduced by those vibrant reds and greens, or your homegrown plants have proved surprisingly prolific.
Whatever the cause, there’s no need to let these fiery fruits go to waste. Here’s our favourite ways to preserve and transform your chilli abundance; our 8 ideal solutions for using up that glut of chillies.
Chilli Oil
Perhaps the most versatile way to preserve your chilli bounty is in oil form, creating a condiment that’s equally at home drizzled over pizza as it is enriching a bowl of ramen or jazzing up your brunch eggs. The technique couldn’t be simpler, though there are a few crucial steps to ensure both safety and the best possible flavour.
First, thoroughly dry your chillies (a mix of varieties works wonderfully here) in a low oven – around 120°C – for about an hour until they’re completely moisture-free but not burnt. Roughly chop them, including the seeds if you’re feeling brave, and combine with neutral oil (groundnut or sunflower work perfectly) in a pan.
Warm gently for around 20 minutes, never letting the oil get too hot – it should barely shimmer. Remove from the heat and allow to cool completely before storing in sterilised bottles. For extra complexity, add Szechuan peppercorns, star anise, or garlic to the mix.
Fermented Hot Sauce
If you’re looking to create something with a bit more complexity – think artisanal hot sauce rather than straight-up heat – fermenting your chillies is the way forward. The process not only preserves your chillis but creates layers of funky, complex flavour that simply can’t be replicated any other way.
For a basic fermented hot sauce, roughly chop your chillies (about 500g), add 2% of their weight in fine sea salt, and pack into a sterilised jar. Cover with a 2% salt brine solution, ensuring everything stays submerged (a small zip-lock bag filled with water makes an excellent weight). Leave at room temperature for at least a week, ‘burping’ daily to release any built-up gases.
Once the fermentation has reached your desired level of funkiness, blend the lot with a splash of vinegar, strain if you prefer a smoother sauce, and bottle. The result is a gorgeously complex condiment that will keep practically indefinitely in the fridge. Alternatively, a set of these bottles makes gorgeous, thoughtful chilli gifts.
Chilli Honey
This simple infusion has become something of a cult condiment in recent years, and with good reason. It’s brilliant drizzled over pizza (particularly if there’s some good nduja involved), magnificent with fried chicken, and even works wonderfully in cocktails – a spicy margarita, anyone?
Simply slice fresh chillies (red varieties work best visually, but use whatever you have) and pack them into a jar of runny honey. The natural preservative qualities of honey mean there’s no need to worry about sterilisation here. Leave for at least a week before using, though the heat will continue to develop over time. A sprig of thyme makes a wonderful addition if you’re feeling fancy.
Chilli Jam
Ideal for slathering on cheeses and charcuterie, glazing meats, or even adding a fiery kick to your morning eggs on toast. To make a batch of chilli jam, start by blitzing 500g of fresh chillies (red chillies work best for their vibrant colour) in a food processor until finely chopped. Combine the chillies with 1kg of jam sugar, 500ml of cider vinegar, and a couple of finely chopped red peppers in a large, heavy-bottomed pan.
Heat gently to dissolve the sugar, then bring to a rolling boil and cook for around 10-15 minutes, stirring regularly, until the mixture reaches a jam-like consistency. Spoon a little onto a cold plate to test – if it wrinkles slightly when pushed with your finger, it’s ready. Transfer the hot jam into sterilised jars, seal, and leave to cool.
Dried Chilli Flakes
Perhaps the most straightforward preservation method, but one that yields incredibly useful results. Your home-dried chilli flakes will put shop-bought versions to shame, and you can create different blends using various chilli varieties for different heat levels and flavour profiles.
Thread your chillis onto string, ensuring they don’t touch each other, and hang in a warm, dry, well-ventilated spot until completely dessicated – this usually takes about two weeks. Alternatively, dry them in a low oven (around 100°C) for several hours until completely crisp.
Once dried, grind them to your preferred consistency in a spice grinder or pestle and mortar. Store in an airtight jar away from direct sunlight, and you’ll have punchy chilli flakes on hand whenever you need them.
Pickled Chillies
A jar of pickled chillies in the fridge is culinary gold dust – perfect for adding heat and acidity to sandwiches, tacos, or any dish that needs a bit of punch. The pickling process mellows the chillis’ raw heat while adding a beautiful tang that works particularly well with fatty or rich dishes.
Slice your chillies into rings (wear gloves for this job – trust us), pack into sterilised jars, and cover with a pickling liquid made from equal parts white wine vinegar and water, plus a tablespoon of salt and sugar per cup of liquid. Add whole spices like coriander seeds, black peppercorns, and perhaps a bay leaf for extra flavour. Bring the pickling liquid to a boil, pour over the chillies, seal, and leave to cool.
These will keep in the fridge for months, though they’re at their crisp best within the first few weeks.
Freeze-Dried Powder
For those lucky enough to own a dehydrator (or willing to experiment with their oven’s lowest setting), creating your own chilli powder opens up a world of possibility. Unlike shop-bought versions, your homemade powder will have vivid flavour notes specific to the varieties you’ve used, making it perfect for creating your own spice blends.
Remove the stalks from your chillies and slice them lengthways. Arrange on dehydrator trays (or oven racks lined with parchment) and dry at 50°C for 12-24 hours until completely brittle. Grind to a fine powder in a spice grinder, working in small batches to ensure an even consistency.
Store in an airtight container away from light and moisture. This powder is brilliant in dry rubs, marinades, or anywhere you’d use regular chilli powder – just remember it’s likely to be significantly more potent than commercial versions.
Chilli Paste
A concentrated chilli paste is perhaps the most versatile preservation method of all, sitting somewhere between a sauce and a powder in terms of consistency. It’s perfect for adding to stir-fries, marinades, or any dish where you want intense chilli flavour without additional liquid.
Roughly chop about 500g of chillies and blitz in a food processor with a generous pinch of salt until finely chopped. Heat a couple of tablespoons of neutral oil in a wide pan, add the chilli mixture and cook over medium-low heat, stirring regularly, until most of the moisture has evaporated and the paste is thick and glossy – this usually takes about 30 minutes. Cool completely before transferring to sterilised jars and covering with a thin layer of oil. This will keep in the fridge for several months, developing more complexity over time.
With these preservation methods in your arsenal, you’ll never need to let another chilli go to waste. And who knows? You might find yourself deliberately over-buying just to make these condiments. We certainly won’t judge.Next up, we give the same treatment to onions. Join us.
In recent years, as self-proclaimed foodies very vocally seek more and more genuine Thai eating experiences, there’s one dish that stands at a strange kind of crossroads.
Universally loved, sure, but also unfairly maligned by many Thai food aficionados in the west, the clearly delicious Pad Thai is often dismissed as too sweet, too cloying, or, weirdly, insufficiently ‘authentic’.
Of course, a som tam with the funkier fish sauce and plenty of paddy crabs is incredible. And yes, we’re sure that jungle curry you made in your Doi Suthep cooking class was the real deal. But let’s not fuck about here; a good Pad Thai is still a sensational plate of food.
It’s the shortcut-taking, half-arsed versions that are to blame for Pad Thai’s sometimes less than favourable reputation, with gloopy ketchup spiked international incarnations meaning the dish is misrepresented and misunderstood.
Now, about that ‘too sweet’ accusation; you see that lime on the side of the plate? It’s there to subdue, to balance and to lift. The ground chilli, the chopped peanuts, the fish sauce… as with the vast majority of Thai noodle dishes, this is a democratic affair, with condiments available so you can season and customise to taste.
Indeed, for many Pad Thai has become a national emblem of Thailand, which was actually the whole intention of the dish in the first place, having been introduced during the 1930s and 1940s by Prime Minister Plaek Phibunsongkhram as part of a campaign to assimilate Chinese influences on the country’s cuisine, promote Thai national pride and reduce rice consumption during a time of economic hardship. By encouraging the nation to embrace this noodle dish, he aimed to foster a sense of unity and national identity. Thus, Pad Thai was born not just as a delicious dish, but also as a symbol of resilience and cultural pride.
Pad Thai contains a fairly strict, concise set of ingredients — rice noodles, shrimp, fish sauce, tamarind, tofu, bean sprouts, spring onions, peanuts — and due to this, the dish’s success lies in the details; in the smokiness achieved by a jet engine wok burner, in the chef’s deft but delicate flick of the wrist, in the plumpness of the prawns and the secrecy of the sauce. Therefore, and because Bangkok is so massive and versions of Pad Thai surprisingly divergent in quality, we’ve kept this list short, concise and to the point.
Without further ado, here’s where to find the best Pad Thai in Bangkok.
*Like many places in Thailand some of these restaurants, shophouses and streetfood operations may be randomly closed – opening hours are unpredictable, so it’s wise to have a backup. Generally speaking, you should expect to pay in the region of ฿100 (around £2.50) for a good Pad Thai in Bangkok, though that of course depends on the endless options for customisation available. If prices are significantly more than that, we’ll make sure to mention it.*
Thip Samai (Pad Thai Pratoo Pi Ghost Gate), Phra Nakhon
Known as Pad Thai Phratoo Phi (Ghost Gate Pad Thai) because of the restaurant’s location close to a crematorium, this is without doubt an exemplary rendition, having been slinging their stuff since the ‘60s.
Image via @thipsamaipadthaiImage via @thipsamaipadthai
If you’re on Google you’ll probably read that the noodles here are overrated (hey, when is someone not pontificating along those lines on Google?). But that doesn’t stop people from coming here. This is one of the oldest Pad Thai establishments in the capital, with a version made special by the addition of prawn head juice in the secret sauce. This small tweak to the recipe (historians believe that Pad Thai was the first standardised recipe in the Thai culinary canon) garnered plaudits from then Prime Minister Plaek Phibunsongkhram, which in turn unleashed a wave of popularity that Thip Samai is still riding, and sees queues snaking round the block to this day.
Cooked on an industrial scale in massive batches over roaring hot woks, the Pad Thai at Thip Samai has a luminous, almost US Fanta-like hue. Served up ‘as is’ or wrapped in an egg, the dish is unceremoniously plonked on a plate, Jackson Pollock style, in the name of speed. That queue is getting restless, after all. If the orange overload isn’t too much, order a glass of Thip Samai’s freshly squeezed stuff, which is excellent.
Whilst the plate looks chaotic, the version here has a subtle smoky flavour and meaty shrimps, the latter of which can be upgraded to jumbo size for ฿250 or so. Honestly, we wouldn’t bother; those big boys throw off the balance of the dish somewhat.
Instead, go simply for the Pad Thai sen jan man gung – a classic prawn rendition but with those saline, buttery prawn head juices mixed through. Savour the luscious umami, baby. To add that thin omelette gift wrapping paper we spoke of, it’s Pad Thai haw gai gung sot. Lovely stuff.
Though there are now multiple branches across Bangkok, including at the swanky ICONSIAM, and even Pad Thai cooking kits available to take home, it’s at Ghost Gate that the original (and best) is still thrown down.
Address: 313, 315 Maha Chai Rd, Samran Rat, Phra Nakhon, Bangkok 10200, Thailand
Lueng Pha Pad Thai, Phra Nakhon
Thip Samai not open or just completely, obstructively rammed? Well, you’re in luck. Because right next to Thip Samai on Mahachai Road (likely a deliberate choice in anticipation of overspill and impatience), you’ll find a superb Pad Thai at Lueng Pha Pad Thai, a six-decade deep family run operation that understands that the devil truly is in the detail.
It’s a humble setup here. A luminous lime green, smoke stained interior with walls adorned with old school photos offers that surefire sign of a recipe that’s been perfected over generations. A charcoal stove at the front of the store – sparks shooting off in all directions – provides some theatre. The clatter of the hoak and the whoosh of the wok burner bring with them aural intrigue. Yep, the mise en scene is set for something spectacular.
And so it comes to pass. Though smaller (cheaper, too) than its neighbour, the Pad Thai at Lueng Pha is arguably even better. Made single to order rather than in Thip Samai’s whopping batches, there’s a pronounced wok hei to proceedings here, lifting the signature prawn oil pad Thai to dizzy new heights not scaled next door. Take a seat out front on the pavement next to a fan for a humble but also luxurious dining experience.
Address: QG33+4WW, Maha Chai Rd, Samran Rat, Phra Nakhon, Bangkok 10200, Thailand
Though both have now sadly closed, you’ll find the same precision technique and innate feel for the country’s cuisine at chef Yang’s Pad Thai Fai La Tu, a short stroll (and welcome escape, quite frankly) from Khao San Road. It’s home to a belter of a Pad Thai.
The most popular order here sees grilled slices of pork neck spread invitingly over a bed of Thailand’s famous noodle dish, all delivered on a banana leaf for a bit of added theatre. But it’s not just the Pad Thai moo yang which keeps the crowds coming back for more; the crispy pork Pad Thai is arguably even better, with four large chunks of fatty pork belly blessed with properly puffed pieces of crackling, all sitting alongside a charred tangle of noods and gubbins. Wowzers, it’s good, and evidence that Pad Thai doesn’t necessarily have to be a prawn-centric affair.
If Dinsor Road’s lack of proximity to an MRT or BTS station is putting you off, you’ll be pleased to hear that you can now find chef Yang’s Pad Thai at Siam Square Soi 10 and the Mahanakhon CUBE, too.
The moment you’ve all been waiting for (and yep, we’re not sure why we haven’t listed this guy first, either): the best Pad Thai we’ve tried in Bangkok is at Pad Thai Narok Taek, located just across the river in Thonburi district.
Nicknamed ‘Mad Man Pad Thai’, owing to the chef/owner’s stir frying style – all controlled chaos and rock’n’roll moves – it’s said that chef Aon Apilak Plurksawet gets through 25 woks a month due to the incredible amount of orders (400 a night, and counting) he receives for this remarkably good version of the Thai classic.
Scorched and moody, and a little tart rather than bracingly sweet, the dish is to be enjoyed on the street right next to Plurksawet’s cart.With no version of Pad Thai here clocking in at more than ฿100, it’s also an absolute bargain. This; this is the one you’ve been looking for.
Ascend the three terracotta steps – a stairway to heaven of sorts – to Baan Yai Phad Thai. Reward your climb with a sit down on the collection of plastic stools seemingly at plinth level outside the shophouse. Settle in and wait for Bangkok Pad Thai mastery to commence…
Here, it’s a traditional, perfectly formed take on the classic, cooked by a brigade of chefs who are all hearing impaired, giving the restaurant its unique moniker.
Regardless of that faintly philanthropic seasoning, the queues have been huge for this place for years, even before Michelin bestowed Baan Yai Phad Thai with a Bib Gourmand award in 2020, prompting an upgrade from streetcart to shophouse Now, the queues stretch out for even longer, but the quality remains resolutely, reassuringly consistent.
Over a charcoal stove, every dish is made to order, with chef Somjet “Ae” Chuenyam’s liberal use of rendered pork fat a most welcome distinguishing feature. A topping of crumbled crackling is another fine touch that brings Baan Yai’s Pad Thai a luxurious quality. Squid and shrimp can also be added. You know what? We might add both!
Address: 110 Soi Inthamara 47, แขวงรัชดาภิเษก Din Daeng, Bangkok 10400, Thailand
Mayrai Pad Thai Bar, Phra Nakhon
In the mood for Pad Thai but want to enjoy it in relaxed, air-conditioned surrounds whilst clutching a glass of cloudy, funky wine? A fairly specific desire, granted, but one that will be satisfied at Mayrai Pad Thai Bar, the work of chef ThiTid “Ton” Tassanakajohn of Le Du fame.
Whilst certainly delicious, this one is going to cost you; the Pad Thai with wagyu beef has got to be the most expensive in the city at ฿590 (around £12.50) but it’s well worth that premium price, all smoky bark and blushing centre. That said, our favourite order here is the Pad Thai with pork jowl, which arrives pleasingly pink and splayed out like it’s sunbathing.
Enjoy with a glass or two of natty juice and views of Wat Pho from a second floor vantage point, and feel about as far removed from some of the more street level entries on our list as is physically possible. For better or for worse, we might add…
There is now a second outpost of Mayrai on Wireless Road, housed within Baan, another of Chef Ton’s more casual restaurants.
Translating as ‘house of Pad Thai’, this restaurant is another premium Pad Thai purveyor, part of a restaurant group whose portfolio includes the acclaimed Issaya Siamese Club and Pizza Massilia, which features on our list of the best pizzas in Bangkok, incidentally.
Made with a secret 18-ingredient sauce, you can taste the thoughtful seasoning that goes into this one, its boujee unctuousness the result of – we’re guessing here – both prawn head juice and a little pork fat.
There are many different ways to measure the quality of a good Pad Thai, but the actual noodles aren’t often used as a barometer, it has to be said.
Not so at Baan Pad Thai, where the quality of the noodles is evident. Here, thin flat sen lek from Chanthaburi province (considered the country’s best) are used, bringing their distinctive chewy texture and a sense of structural integrity that doesn’t break down to mush under the heat of the wok.
There’s further attention to detail in the reduced crab stock that forms the backbone of the secret sauce, enhancing the dish’s multilayered flavours and giving an umami-rich kiss across the chops.
The Pad Thai puu (Pad Thai with blue swimmer crab meat) is presented extravagantly, a tangle peeking out from under the crab shell, its claws wrapped protectively around the noodles, the flavour throbbing with the richness of brown crab meat. If you’re keen on sharing what is usually a one-dish-wonder, then the jumbo mud crab Pad Thai is built for it.
At heart, Pad Thai is an easily-made-vegetarian dish, and here the jay (vegetarian) version is excellent, silky from both the noodles and tofu and just as satisfying as the more meaty menu numbers.
Regardless of your order, and for the sake of visiting farang, the Pad Thai here is served chilli free. There’s plenty of smoked, ground chilli tableside should you wish to pile it on, though.
The restaurant’s interior is charming, done up in blue with traditional antique Aytutthya wood partitions and panels, making it a spot you’ll be keen to recline in a little longer than the plastic stool operations on our list. Hmmm, perhaps we might order another…
Sitting pretty in the rather unassuming, laid back neighbourhood of Dusit, Sawasdee Ratchawat exudes a charm that’s straightforwardly inviting. The locality, not typically frequented by tourists, offers a more genuine slice of Bangkok’s culinary scene, with a straightforwardly delicious Pad Thai the reward for those who have made the special journey in search of it.
Though it may not be as ancient as Thipsamai, Sawasdee Ratchawat carries its own legacy of rich flavours and impeccable cooking techniques. The shophouse is known not only for Pad Thai but also for its fried oyster omelette, making it a dual attraction for seafood and noodle enthusiasts alike. Both are prepared on a massive hot plate that’s seen so much action that the flavours of a thousand Pad Thai before it have discernibly seasoned the pan. In the best possible way, of course…
It’s a two chuan kind of rig, with the chef double-handed and dexterously working the ever-growing tangle of noodles as the benches and metal tables fill up. The crowds are here for noodles that have the perfect amount of bite, and a tamarind spiked sauce that strikes just the right balance between rich and sour, sweet and salty.
End – as we are – with a banana fritter, as is the way at Sawasdee Ratchawat, excusing it as one of your five a day. You know what? We think we might stay here a while…
Love is perhaps humanity’s most universal language, yet its expression varies brilliantly across cultures and continents. As February 14th approaches each year, communities worldwide prepare for celebrations that reflect centuries of tradition, social customs, and evolving expressions of affection.
While some might associate Valentine’s Day solely with hearts, roses and romantic dinners, these global traditions reveal a richer tapestry – one woven with community spirit, artistic expression, and celebrations that often extend far beyond a single day. Here are 7 of the world’s most fascinating Valentine’s Day traditions, each telling its own unique story of how love can be shown, shared, and celebrated.
The Sweet Symphony Of Japanese Gift-Giving
In Japan, Valentine’s Day orchestrates a delicate dance of chocolate-giving that reveals the subtleties of social relationships. Women present honmei-choco (true feeling chocolate) to romantic partners, often crafting exquisite homemade treats like silky nama chocolate or delicate chocolate-dipped strawberries.
In the eyes of those who do celebrate, the tradition extends beyond simple gift-giving or an act of obligation. Many Japanese women spend weeks perfecting their chocolate-making techniques, attending special classes or workshops to learn professional tempering methods and decorative skills. Department stores transform entire floors into chocolate wonderlands, showcasing both local and international brands in elaborate displays. Some even offer chocolate-making stations where customers can create their own unique confections.
The celebration finds its echo in White Day on March 14th, when men reciprocate with white chocolate or marshmallow gifts, completing this choreographed expression of affection.
South Korea’s Year-Round Romance
South Korean romantics have transformed their calendar into a year-round celebration of love. Each 14th of the month carries its own story: February brings traditional Valentine’s chocolates, March ushers in White Day’s sweet returns, while April’s Black Day sees singles gathering over steaming bowls of jjajangmyeon (black bean noodles), finding solidarity in their solo status. This monthly rhythm creates a community bound by shared celebrations of love in all its forms.
The fun doesn’t stop there in South Korea. Here, ouples often celebrate Valentine’s Day by wearing coordinated outfits, a phenomenon known as “커플룩” (couple look). This charming tradition sees couples carefully planning complementary outfits, from subtle colour coordination to fully matching ensembles.
The practice has become such an integral part of modern Korean dating culture that many fashion retailers now create special couple collections for Valentine’s Day. Some couples take particular pride in crafting their Valentine’s Day couple look, choosing everything from matching overcoats in winter to coordinated accessories that subtly declare their connection.
It’s a trend that’s catching on in the UK and the States, too, with whole families getting kitted out in Valentine’s Day clothes to celebrate the occasion!
The Welsh tradition of lovespoons speaks to both heart and hand, with roots reaching back to the 17th century. Young men would spend winter evenings carving these intricate wooden tokens, each symbol telling part of their love story: hearts for pure affection, wheels promising lifelong support, and locks declaring eternal loyalty.
Today, this tradition has evolved into a vibrant art form and cultural touchstone. Master carvers create increasingly elaborate designs, incorporating modern symbols alongside traditional motifs. Some spoons feature intricate celtic knotwork, while others include contemporary elements like mobile phones or musical notes. Local museums proudly display historical collections of lovespoons, some dating back centuries, while gift shops offer both traditional and contemporary interpretations.
Many Welsh families maintain the tradition by teaching their children the art of simple spoon carving using softer woods or even modelling clay, passing down both skills and stories through generations. Annual lovespoon competitions at cultural festivals showcase the finest (and sometimes just the funniest!) examples of this craft.
Filipino Community Celebrations
The Philippines transforms Valentine’s Day into a magnificent community celebration through Kasalang Bayan – mass weddings that unite hundreds of couples simultaneously. These government-sponsored ceremonies democratize marriage celebrations, allowing couples to share their joy with entire communities. Local governments often provide everything from decorations to wedding attire, creating a festive atmosphere that brings entire neighborhoods together.
The celebrations begin at dawn, with couples and their families arriving early to prepare. Traditional Filipino wedding customs are incorporated throughout the day, including the ritual of the cord and veil, symbolizing eternal unity. The air fills with the sweet scents of traditional Filipino wedding delicacies like purple yam-flavoured ube puto and delicate rice cakes called bibingka.
Many communities extend the celebration into the evening with street parties featuring traditional dance performances and modern love songs, creating a joyous blend of old and new traditions that celebrates both romance and community spirit.
Mexican Serenades of Love
In Mexico, February 14th is known as Día del Amor y la Amistad (Day of Love and Friendship), where the celebration extends far beyond romantic love. Streets and plazas burst with color as vendors sell balloons, flowers, and stuffed animals. Musicians called “mariachis” roam the streets, ready to deliver serenades ordered by romantic souls for their beloved.
The tradition of serenading, or ‘serenata’, is particularly special. Lovers carefully select songs that express their feelings, often working with mariachi bands to arrange personalized performances. These musical declarations of love can range from intimate serenades beneath a beloved’s window to grand gestures in public squares. Some cities organise massive serenata festivals where hundreds of musicians perform simultaneously, filling the night air with a symphony of love songs.
Families and friends also exchange small gifts and cards, emphasising the celebration’s broader focus on all forms of love and friendship. Local restaurants and cafes create special ‘amor y amistad’ menus featuring heart-shaped tortillas and rose-flavored desserts, adding a romantic twist to traditional Mexican cuisine.
Italian lovers exchange Baci chocolates, each one a masterpiece of taste and sentiment. Created by Perugina in 1922, these dark chocolate kisses cradle a whole hazelnut atop velvety chocolate-hazelnut cream. Each sweet arrives wrapped with a multilingual love note, transforming a simple chocolate into a messenger of affection. The name itself – ‘baci’, meaning ‘kisses’ – adds another layer of romance to this beloved tradition.
The tradition has grown beyond simple chocolate exchange. Many Italian cities organise special Baci-themed events during Valentine’s week. Chocolate-making workshops teach participants to create their own versions of these iconic treats, while some restaurants incorporate Baci chocolates into special Valentine’s Day desserts. The love notes inside have become collectors’ items, with some enthusiasts maintaining albums of their favorite messages.
Some couples even create their own personal traditions around these chocolates, saving the notes to create romantic scrapbooks or using them as inspiration for their own love letters.
The Perugina factory in Perugia opens its doors for special Valentine’s Day tours, allowing visitors to witness the careful crafting of these beloved confections and learn about their romantic history.
The Bottom Line
These diverse celebrations remind us that while love may be universal, its expressions are wonderfully unique to each culture. From the precision of Japanese chocolate-giving to the communal joy of Filipino weddings, each tradition adds its own verse to love’s endless song. Whether carved in wood, wrapped in chocolate, or expressed through matching outfits, these customs continue to evolve while keeping their cultural hearts intact, showing us that the language of love knows no bounds.
The eCommerce industry is one of the fastest-growing in the world. In 2026, it’s predicted that retail e-commerce sales will for the first time exceed $7 trillion worldwide, and this number is only expected to grow as time goes on and the world becomes ever more digitised.
So how do you make sure that your company is still profitable amidst all these new competitors? And, that your ecommerce business is breaking ground and making strides as the post pandemic world points to even more companies moving their operations online?
You need to be constantly thinking of ways to increase your sales, which can be difficult when you’re already busy trying not to drown. Whilst we’ve got no armbands to throw you for the latter, we can help with the former; here are 8 effective ways to increase your ecommerce sales.
Run Promotions
Promotions are a great way to increase your sales if you know what types of promotions work best for the specific needs of your company. This can be done in multiple ways; you can have seasonal promotions, special deals for specific holidays or events, newly-released products at reduced prices…hell, you can even invent a special company day just for an excuse to run a promotion.
If you’re unsure about what type of promotion will work best for your company, a good way to find out is by simply asking your customers. You can do this in a few ways, such as surveys or polls.
Another important thing you should keep in mind when it comes to promotions is timing. It’s crucial that you time your sales well; if you run a promotion too close to a holiday, your customers might not be looking to purchase goods online. An effective way to ensure you’re timing your promotions correctly is by simply paying attention to the dates and seasons of big holidays and major trends throughout the year.
Explore Social Media & Targeted Online Advertising
Social media platforms are a goldmine for eCommerce businesses looking to increase their sales. With billions of users worldwide, platforms like Facebook, Instagram, Twitter, and LinkedIn offer unparalleled opportunities to reach potential customers. The key is to understand where your target audience spends their time and tailor your content to engage them effectively.
Start by creating a strong social media presence. Post regularly and ensure your content is visually appealing and relevant to your audience. Use high-quality images, engaging videos, and compelling captions to capture attention. Additionally, leverage the power of social media advertising. Platforms like Facebook and Instagram offer highly targeted advertising options that allow you to reach specific demographics, interests, and behaviours. This ensures your ads are seen by the people most likely to be interested in your products.
Influencers
Another effective strategy is to collaborate with influencers. Influencers have established trust with their followers, and a recommendation from them can significantly boost your brand’s credibility and reach. Choose influencers whose audience aligns with your target market for the best results, ideally found via reliable platforms like Kolsquare, who can verify the genuine reach of such influencers, not just via numbers (which can so often be fabricated) but the more difficult-to-define ‘clout’.
Don’t forget to track your social media performance. Use analytics tools to measure engagement, click-through rates, and conversions. This data will help you refine your strategy and maximise your return on investment.
Optimise Your Website For Quicker Hosting
A fast-loading website is crucial for retaining customers and improving your eCommerce sales. In the always-online age, users expect websites to load quickly, and any delay can lead to a significant drop in engagement and conversions. To ensure your website performs optimally, invest in a reliable hosting service that can handle high traffic volumes without compromising speed.
Additionally, optimise your website’s images and use content delivery networks (CDNs) to reduce load times. Regularly monitor your site’s performance using tools like Google PageSpeed Insights and make necessary adjustments to maintain a seamless user experience. By prioritising speed, you not only enhance customer satisfaction but also improve your search engine rankings, driving more organic traffic to your site.
Simplify Your Checkout Process
One of the biggest things that will help boost your online sales is by making it easy for customers to purchase items. You can do this by providing all of the information they need before they checkout; if you make them hunt for the information they need, it’s more than likely going to drive them away from your website and towards a competitor site.
Another way to make it easier for customers is by providing payment options that they actually want to use, such as PayPal or mobile payments. It’s important to note that not all customers are looking for the same information, which is why you should be sure to cater your website specifically towards your target audience.
Build Email Lists & Use Email Marketing To Stay Engaged With Your Customers
Email marketing is a great way to market your business because it gives you the ability to stay engaged with your customers, and it’s a really easy and cost-effective method of marketing. What many companies don’t realize is that email marketing isn’t just sending out one banner ad or promotion… You can actually send out promotional ads in the form of an email. This is a great way to reach your customers and gain brand loyalty and it’s also a great way to promote new offerings.
Some simple ways to get started with email marketing are by simply building your mailing list, cultivating relationships with readers, and sending them relevant content that still interests them. If you make it seem like they’re getting something, they’ll more than likely be eager to receive the emails you send them.
Another way you can increase your sales is by diversifying your offering. This means branching out into new product lines, but still keeping in mind your target audience. It allows you to achieve so many different things, such as increasing your revenue while also reaching out to a new customer base.
This is a great way to increase online sales because it not only helps you sell your company as a whole but each product separately as well. There are so many different things you can do to increase your eCommerce sales, but these should help get you started. You should also aim to carry complementary products that are related to your main product line; this ensures that people will be more likely to make purchases on your website because they already trust you.
Implement Both Up-Sells & Cross-Sells
One of the best ways to increase eCommerce sales is by implementing upsells and cross-sells. It’s especially important to implement this tactic if you carry more than one product line/brand, because it will help customers discover different products that they would have otherwise never heard about. Let’s say that you sell shoes online, but you also sell sunglasses for your company.
If someone buys a pair of shoes, they might not purchase sunglasses because it has nothing to do with their initial purchase. However, if you implemented an upsell, they would see the option of purchasing the sunglasses at checkout; this is known as an upsell, and it’s a great way to increase sales. Another tactic you could use is cross-selling; this is where you encourage customers to purchase other items that are similar or related to what they just bought. You can do this by offering discounts for purchasing different lines/products at the same time, which will entice them even more.
The Bottom Line
There you go, then; seven highly effective ways to increase your eCommerce sales. We hope that by reading this post and following the tips given in it, you were able to learn more about how these principles can be applied to your own business strategy. Good luck!
When water starts dripping through your ceiling on a rainy afternoon, the immediate response might be to reach for buckets and call for an emergency repair. Yet this moment often signals a more significant decision point: should you patch the problem or invest in a complete roof replacement?
For many homeowners, this decision becomes increasingly complex as they weigh up the immediate cost savings of repairs against the long-term benefits of replacement. It’s a choice that often has thousands of pounds – and years of peace of mind – hanging in the balance.
Reading The Signs
Your roof provides clear signals when it needs attention. Beyond the obvious signs of water stains and missing tiles, pay attention to the subtler warnings: granules from asphalt shingles collecting in your gutters, daylight peeking through your attic boards, or that slight sag that makes you wonder if it’s always been there.
Though you can of course check for roof damage yourself, professional annual inspections are a good idea, particularly after severe weather events, to catch issues while they’re still manageable. Many problems develop gradually over months or even years before becoming visible inside your home, making regular professional assessment a worthwhile investment.
Understanding The Lifespan Of A Roof
As Prairie Exteriors, who offer roof replacement in Madison, explain, the age of your roof is one of the most crucial factors in deciding between repair and replacement. Different materials have vastly different lifespans:
Asphalt shingles typically last 15-20 years
Metal roofing remains protective for 40-70 years
Slate roofing can last a century with proper maintenance
Clay tiles typically protect for 50+ years
But these are just averages. Local climate plays a crucial role – a roof in coastal Cornwall faces very different challenges from one in the Scottish Highlands. Regular maintenance, quality of installation, and local weather patterns all influence how long your roof will last.
The Economics Overhead
According to Checkatrade, when considering repair versus replacement, it’s crucial to understand the costs involved. A typical repair for a pitched clay tile roof costs between £110 and £160 per square metre, while concrete tiles are slightly less expensive at £90 to £120 per square metre. For flat roofs, repairs typically range from £100 to £180 per square metre, depending on the material used.
A complete roof replacement represents a more substantial investment, with the national average currently sitting at £7,000. However, costs can range significantly based on your roof type – from £2,800 for a basic flat roof to £18,000 for a complex hip roof design. These figures exclude VAT and additional costs such as scaffolding, which typically adds around £625 per week for a standard 10-metre height, as Checkatrade again report.
Modern roofing materials offer significant energy efficiency improvements over those from even a decade ago. The initial investment in a new roof often pays dividends in reduced energy bills, particularly with the UK’s rising energy costs. Additionally, a well-installed, energy-efficient roof can significantly improve a home’s EPC rating – an increasingly important factor in property valuation.
Looking To The Future
The decision between repair and replacement often comes down to your long-term plans. Are you planning to sell? Looking to improve your home’s energy efficiency? Or perhaps considering solar panel installation?
With the UK government’s push toward renewable energy and net-zero targets, more homeowners are considering their roof’s potential for solar panel installation. In such cases, it often makes more sense to replace an aging roof before installing panels, rather than facing the additional expense of removing and reinstalling panels when the roof eventually needs replacement.
Local council planning requirements and conservation area restrictions may also influence your decision, particularly in historic areas or listed buildings. It’s worth checking these regulations early in your decision-making process.
Making the Call: A Practical Guide to Your Decision
The decision between repair and replacement often feels overwhelming, particularly when faced with unexpected roofing issues. While each situation is unique, there are clear indicators that can guide your choice. The key is to balance immediate needs with long-term value.
Several key criteria can help you evaluate your situation:
For repairs, look for these favourable conditions:
Your roof is well within its expected lifespan (less than 10 years old for most materials)
The damage affects only a small, isolated area
Recent inspection shows the rest of the roof is structurally sound
Your budget constraints require spreading costs over time
The underlying roof structure remains solid and dry
Replacement becomes more advisable when:
You’re experiencing multiple leaks or recurring issues
The damage extends across more than 30% of the roof surface
Your energy costs show consistent increases year over year
You’re planning other major home improvements
The roof structure shows signs of sagging or water damage
Repair costs would exceed 35% of replacement costs
Remember that these guidelines should be considered alongside professional assessment. A thorough inspection can reveal underlying issues that might not be visible from ground level or even your attic space.
Beyond the Basics
Modern roofing isn’t just about protection—it’s about possibility. Today’s options include cool roofs that reflect sunlight, integrated solar tiles that generate power, and recycled materials that reduce environmental impact. Some municipalities even offer incentives for eco-friendly roofing choices.
The Bottom Line
Your roof is more than just the top layer of your home—it’s a crucial investment in your property’s future. While the decision between repair and replacement is rarely simple, understanding your options is the first step toward making a choice you won’t regret.
Ultimately, the decision between repair and replacement comes down to balancing immediate costs against long-term security. While the upfront investment in a new roof might seem daunting, the peace of mind that comes with knowing your home is protected for decades to come often proves invaluable.
Always consult with licensed contractors and check local building codes before making major home improvements.
Argentina’s love affair with grilled meat is a long and illustrious one. Ever since the Spanish conquistadors brought cattle over to the country on ships in the 16th century, Argentina and beef have been enamoured and intertwined.
But what makes Argentinian beef so good? It all starts in Las Pampas, the 750’000 square kilometres of flat, seemingly never-ending grassland where the country’s cattle happily graze and roam, undisturbed and unhurried.
Reared naturally by the country’s famous gauchos, and with no additional antibiotics or growth hormones used, the cows live a relaxed yet active life, which translates to a remarkable complexity of flavour and texture later down the line.
Even the butchery process is unique, with Argentinian steak, roasting and braising cuts different from those we’re familiar with here in the UK. The way those cuts are cooked is also a more sophisticated and celebratory affair, well at odds with the relatively simple ‘steak dinner’ popular on these shores.
The Argentinian asado is a celebration of grilled meat so beloved of the country (and its neighbouring Chile and Uruguay) that it’s basically a religion here.
To the untrained eye, it may look simple, but there’s huge amounts of skill involved in the art of maintaining an asado so that all the different cuts of meat cook perfectly over the course of a long, glorious day of eating and drinking.
Usually, this grilling is done a la cruz; meat is attached to an iron cross using hooks and grilled upright away from the direct heat of the fire. This ‘on the cross’ stance leads to gentle, smoky cooking and yields the most tender, flavoursome meat imaginable.
All that said, the asado experience is one best enjoyed in the Argentinian countryside, spent in the company of friends and family over the course of a long, languid and liquored weekend.
Scoring an invite to such an occasion takes time, and now, with the Argentinian government introducing a major ban on beef exports, sampling the very best that the country has to offer just got a little bit more difficult.
Fear not; even on a fly-in visit to the country, you can still go to the source of some truly exemplary beef.
Land in the urbane, metropolitan capital Buenos Aires, and there’s no reason you should miss out on the country’s incredible product, with the city absolutely brimming with both traditional parrillas and more hip-and-happening modern steakhouses, where grilling meat is an artform akin to Fontana’s brush or the left foot of Messi.
Anyway, we’re getting hungry, so without further ado, here are the best steakhouses and parrillas in Buenos Aires, Argentina.
Don Julio
We had to start here, at the Don’s.
Whilst not necessarily the most original starting point for a list on the best steakhouses and parrillas in Buenos Aires, and certainly not an insider’s, locals-only type of place, Don Julio is world-famous for a reason; it’s an absolute institution, and arguably the ‘pinnacle of Argentine meat and culture’, in the words of Latin America’s 50 Best Restaurants, who in 2020 placed the restaurant at number 1.
Not that Don Julio needed the San Pellegrino seal of approval; everyone from Anthony Bourdain to Pep Guardiola has dined here, lured in by the signature skirt steak sure, but, as we all have been, equally as bowled over by the house charcuterie, chorizo, morcilla and sweetbreads. Even the grilled vegetables are done expertly.
With one of Buenos Aires’ most impressive wine cellars (positively swimming in Malbec and Mendoza, of course) sealing the deal in this little corner of trendy Palermo, it’s hard to argue that Don Julio is one of Buenos Aires’ best steakhouses.
If you’re looking for something properly ‘local’ feeling, with boisterous groups of Argentinians young and old tucking into huge platefuls of grilled meat, with bow-tied waiters, a roaring fire pit, and more, then look no further than Los Cabritos, which sits on the edge of Buenos Aires in the barrio of Liniers.
Though Liniers is a little more out the way than the other steakhouses on our list, you could consider incorporating a visit here into a larger food tour. The experts at Craft Travel, who provide custom Argentinian tours, tell us that you haven’t really been to Argentina without seeing the local cattle ranches (estancia) just outside of Buenos Aires , experiencing the traditional ways of local cowboys (the famous gauchos) before heading out to the country’s famous wine valleys in the Colchagua Valley.
Anyway, back to Los Cabritos… Though the name refers to young goat meat, it’s not just kid you’ll find roasting a la cruz here. In fact, the go-to order if you’re in a large group (you’ll often see whole, extended families dining here) is the parrilla completa, a sizzling, tableside grill boasting the aforementioned goat, alongside chorizo and blood sausage, beef ribs, chicken, veal breast, sweetbreads, kidney, and more. Proper nose-to-tail eating, this.
Address: Av. Juan Bautista Alberdi 6161, C1440 CABA, Argentina
As Don Julio’s capably affirms, to visit a Buenos Aires parrilla only for the steak would be a crime against other cuts and the culinary culture. At El Pobre Luis – a no-nonsense Uruguayan-style parrilla and sports bar in the city’s Chinatown – the highlight is the sausages, whether that’s the salchicha parrillera, essentially a chorizo-spiced chipolata, or the house speciality, chinchulines (stuffed beef intestine), both of which arrive at your table blistered and burnished off the grill.
But that’s not all; El Pobre Luis is perhaps most well-known for its pamplona, a Uruguayan dish of chicken breast that’s stuffed with bacon and cheese before meeting the parrilla. This one is as indulgent as it sounds, but we never promised you’d leave Buenos Aires any slimmer!
We’re heading back to Palermo for our next feed, and to La Cabrera, a traditional steakhouse helmed by esteemed chef Gastón Riveira.
Here, the choice of meats and their various cuts is enormous, but the restaurant is equally well known for their vast array of accompanying vegetable side dishes, all presented in small ramekins that bring colour and vivacity to a table that would, otherwise, simply be covered in massive hunks of meat.
There are even a few free appetisers to get you going, though we wouldn’t recommend filling yourself up before the main event, which is difficult to take down, even if you’re carrying an almighty appetite.
Open since 2001, the 1kg sirloin steaks are the biggest draw at La Cabrera, and whilst they might seem comically large, no one’s laughing about the quality of the product; this is beef as good as it gets anywhere in the world.
Address: José A. Cabrera 5127, C1414BGQ CABA, Argentina
In Palermo’s tree-lined streets, Lo de Jesus occupies a tough-to-pull-off sweet spot between neighbourhood haunt and culinary destination. The dining room’s exposed brick walls and vintage photos of cattle drives across Las Pampas create an atmosphere of rustic charm mixed with understated elegance.
The kitchen excels with smaller, less common cuts that many Buenos Aires steakhouses overlook. Their entraña fina (thin skirt steak) demonstrates exceptional control over the grill for a piece of beef that can often be quite chewy, with a textbook charred crust and rosy centre. The asado de tira corta – short ribs cut across the bone – might be their finest offering, cooked slowly until the fat renders down to a buttery richness that’s simply remarkable.
The carefully curated wine list goes beyond the expected Mendoza bottles, featuring boutique producers from Salta and Patagonia. Their sommelier’s suggestion of a Cabernet Franc from the Uco Valley pairs brilliantly with their signature cuts.
The atmosphere here runs quieter than the lively energy of other city parrillas, yet Lo de Jesus perfectly captures that quintessentially Porteño blend of sophisticated dining and convivial warmth. With just 40 seats, booking ahead is essential – especially for weekend dinner service.
Address: Gurruchaga 1406, C1414DID Cdad. Autónoma de Buenos Aires, Argentina
Another parrilla where the theatre of various whole animals being grilled a la cruz takes centre stage, at Los Talas del Entrerriano the room is cavernous and lacking frippery, the service is similarly no-frills, and the focus is very much on the meat.
That’s no bad thing; the restaurant has a particularly wicked way with pork, and their ribs, in particular, are sensational. This is a steakhouse where families convene regularly, and the portions reflect this; if you’re heading here alone or as a couple, you may need to be carried out (or, at least, carry out some food in a doggy bag!).
Address: Av. Brig. Gral. Juan Manuel de Rosas 1391, B1655 José León Suárez, Provincia de Buenos Aires, Argentina
We end our tour of the best parrillas in Buenos Aires at La Brigada, one of the city’s most legendary steakhouses.
Housed in Buenos Aires’ oldest barrio San Telmo and sprawling over three floors, there’s nothing subtle about this place, with the walls clad in football memorabilia, the music as boisterous as the atmosphere, and the owner Hugo Echevarrieta still working the floor with undeniable charisma. The regular appearances of celebrities here (Rafael Nadal, Bono, even Diego Maradona, who reportedly kept his own wine in the cellar…) only serves to ramp up the sense of occasion that the steakhouse does so well.
La Brigada’s gimmick, if you can call it that, sees the waiters slice the steaks with a spoon, emphasising their tenderness, but those in the know may actually choose to to veer away from beef here, instead going in hard on the menu’s offal section – the sweetbreads and tripe are particularly good.
Address: Estados Unidos 465, C1066 CABA, Argentina
And with the meat coma to end all meat comas fast approaching, we’re off for a very well deserved lie down. It’s a hard life…
If that list has got you hungry and you’re looking to recreate the experience at home in a more manageable way, then check out these steps to the perfect steak. Bon Appetite!
Like any big, bustling city, Hanoi has a lot of hungry people who don’t have time to sit down (except in motion, on a Honda Wave) and eat.
Enter the banh mi, Vietnam’s signature fast food and, in the eyes of many, one of the world’s greatest sandwiches. A gift that can be eaten at any time of day – for breakfast, lunch, dinner, dessert, and even as a snack – it’s a sandwich that has taken the world by storm, despite it only having been part of Vietnamese culinary culture for less than a century.
Its origins have been well documented, traced back to the period of French colonial rule in Vietnam, which lasted from the mid-19th century until 1954. During this period, the French introduced the baguette to Vietnam, and over time, the Vietnamese adapted it to create their own version of the sandwich.
Though the banh mi as we know it today began to take shape in 1950s Saigon (now Ho Chi Minh City), it’s in Hanoi that, in our humble opinion, the very finest versions are found.
If you’ve ever had a banh mi on a pavement in Hanoi, you know it’s not just a sandwich – it’s an experience. Mid-morning, when the baguettes are crisp and fresh and the pre-work motorbike rush hour has dissipated, there’s nothing better; to be savoured in the bare bones cafe opposite your favourite stall, on a low slung stool, with a thick, sweet iced coffee. Heaven.
It’s a food for everyone, the banh mi – affordable, widely available, and endlessly customisable. It’s hard to think of a sandwich – or meal – more ideal than bánh mì. It’s one of those sandwiches where every element works in harmony to create something greater than the sum of its parts.
So, what makes a good banh mi? For us, the most straightforward banh mi is also the best banh mi, allowing the quality of the bread, pate and cold cuts to shine. The ludicrously stacked affairs with a mixed grill’s worth of meat inside, plus mayo, three types of hot sauce, a random papaya salad and erroneous Thai basil that you’ll find in the UK? Those guys are not for us.
Prepared in moments, a good banh mi shouldn’t be overfilled, or overkill. A great one isn’t too sweet, nor too saucy. And if you look down to see the wrapper already stained in a kind of Marie Rose sauce, your bread discoloured an unappetitsing shade of pink, then be warned; you’ve got a dud in your hands. Often sold in front of backpacker hostels, this is the sweet, westernised style that dominates Hanoi’s Old Quarter. Steer clear.
Back to positivity and considering the best banh mi’s baguette itself, this isn’t your average loaf – it’s a French-inspired masterpiece that’s been perfected by Vietnamese bakers for the humid weather. Baked at a higher temperature than in Europe, it has a crunchy but yielding crust and should taste light and airy, with a toothsome chew and absolutely no hint of sourness or over-prove.
While you can certainly order ‘dac biet’ or ‘thap cam’ – the house special which usually has the works – this is generally more common in Ho Chi Minh City, where everything feels bigger and brasher.
The baguettes in Vietnam’s most sprawling city tend to feature copious meats, herbs, and condiments. We’ve heard that in Ho Chi Minh City, some quote the 210 ratio – 70g bread, 70g cold cuts and 70g pickles and herbs – but in Hanoi, it’s a more minimalist affair; just how we like it.
No banh mi is complete without its signature pickled vegetables, which in Hanoi tend towards the sharper end of the spectrum, compared to Ho Chi Minh’s preference for sweetness. Either way, these pickles are the unsung heroes of the banh mi, cutting through the fatty meat and adding a zesty punch that refreshes, resets and keeps you coming back for more.
What truly sets a great Banh Mi apart is its balance. It’s a sandwich that should hit every note; salty, sour, spicy, and just a little bit sweet. And we’re after the very best in Hanoi…
Bahn Mi To Avoid In Hanoi
But first, much like your splayed open baguette, let’s go find some more filler…
If you’re looking for one of the best banh mi spots in Hanoi, then you’ll likely be thinking of heading to Hang Ca street in search of the lauded Banh Mi 25. Here you’ll find throngs of tourists collected under a neon ‘A LOAF OF SMILES’ sign, clutching their branded baguettes. Don’t be one of them.
While Banh Mi 25 is certainly well-known across the city, this headliner doesn’t really hit the dizzy heights of the banh mi on our list, with the bread too crunchy and a little greasy on the exterior, the fillings a touch measly and unsatisfying. Perhaps we just visited on a bad day…
Ha Nguyen, a Hanoi resident we spoke to on our last visit, also advised us not to step foot in Banh Mi King, a chain with an uncanny resemblance to Burger King that has proliferated across the city in recent years, peddling sweet, subpar banh mi from comparatively swanky bricks and mortar premises.
Generally speaking, the smaller the operation, the better the banh mi, with many of Hanoi’s best banh mi served from a simple streetside cart with a big chunk of pate, a mise en place of a few tubs of cold cuts and pickles, and a bread warmer. Perhaps there’ll be a single, portable electric hob for the obligatory morning omelette, but that’s all. Seek out these places; it’s where the magic happens.
Where To Eat The Best Bahn Mi In Hanoi
Enough of the fluff (we didn’t do it to keep you here for longer, honestly), and with hit jobs complete, let’s get to it; here are the best banh mi in Hanoi.
*All of the banh mi on our list except Banh My 38 Dinh Liet clock in at 30’000 VND (around £1) or under.*
Banh Mi Pate, Hang Ca, Hoan Kiem (Old Quarter)
Banh Mi Pate at 11 Hang Ca, on the peripheries of the Old Quarter just yards from the supremely popular but ultimately disappointing Banh Mi 25, serves, quite simply, our favourite banh mi in Hanoi.
The rig here is as humble as it comes – just a stack of bread, a portable oven, a huge brick of homemade pate, a few cold cuts and pickles, and a chopping board. But as we’ve said before, this usually promises culinary alchemy. And so it is here…
It’s all about the baguette first and foremost, which here boasts just the right level of crisp exterior and giving centre. Order the number 4 on the menu, which is filled generously with lots of pate, a decent shower of pork floss, some pickles, coriander and hot sauce. Enjoy it on the smallest plastic stool known to mankind, a handful of which are scattered across the pavement in front of the simple setup, and luxuriate in Hanoi’s best sandwich.
Showing size doesn’t matter when it comes to banh mi, both in the size of the operation and the size of the actual baguette, Phu Son specialises in one of our favourite banh mi offshoots; banh mi Hai Phong.
This is a specific style of Vietnamese sandwich that originates from Hai Phong, a major port city in northern Vietnam around two hours from Hanoi.
The baguette here isn’t much larger than a breadstick, and is as simple as it comes, filled only with pate and eaten with a piquant chilli sauce called chi chuong. The stick thin baguette is baked with the offal-heavy, garlicky pate and becomes crispy and giving. It’s also a spicy little number, just as residents of Hai Phong like it.
Close to the Temple of Literature, this one is well worth a quick pitstop. Order several.
Address: C6 P. Trần Huy Liệu, Giảng Võ, Ba Đình, Hà Nội, Vietnam
Banh Mi Hoi An, Han Thuyen, Hoan Kiem (Old Quarter)
We’re loath to cite Anthony Bourdain as definitive evidence of where to find the best street food in any given place – whilst we love him as much as the next guy, there are plenty more authorities on the subject.
That said, when the TV celebrity visited the pretty city of Hoi An in Central Vietnam, he declared that Banh Mi Phuong was the best in town, if not the whole of the country. We’ve had this one a few times, and it’s certainly a great sandwich, but what’s perhaps more striking is just how good all the banh mi is in Hoi An, the famous baguette seemingly given the same care and attention in its assembly as the city’s acclaimed network of tailors give their suits.
Anyway, back in Hanoi, and Banh Mi Hoi An continues this tradition with an exemplary, generously proportioned sandwich. Be warned; there are several with this name across the city and some are better than others. We’re at the one in the Old Quarter, on Pho Han Thuyen, luxuriating in the signature barbecue chicken banh mi, a surprisingly spicy rendition owing to the kitchen’s superb homemade chilli oil. A refreshing iced tea offers the perfect counterpoint.
It’s been said so often that it gets a little tedious, but it’s still also true; when in an unfamiliar town, look for queues of locals and you know that’s where the best street food is found.
Proving the point emphatically is Banh Mi Pho Hue, just a little outside the Old Quarter in Hanoi’s Hai Ba Trung district, where a steady stream of motorbikes waits for a profoundly prosaic banh mi that is one of the city’s most popular.
It’s a celebration of the simple things at Banh Mi Pho Hue. The aunty’s mise en place is as follows… Stacks of warm baguettes. A massive brick of homemade pate. A few slices of Vietnamese pork loaf (essentially spam). A bowl of pork floss. Cucumber pickle. Butter. Dairylea. Chilli sauce. There’s also a pan set-up should you want to add an omelette to your banh mi. If it’s the morning, you should do just that.
Assemble your desired sandwich from that selection, and eat outside the shophouse leaning against a tree, because the dining area is full of parked motorbikes. Lovely stuff.
Not to be confused with the Banh Mi Pate on Hang Ca that opened our list, another of our very favourite banh mi in Hanoi is found a little out of the city centre at 16 Le Quy Don, just off the dike road that acts as flood defence against the adjacent Red River.
Boy this is fine banh mi, the pate generously spread and seriously peppery, the filling taking up a good two thirds of the whole thing, the excellent bread merely the shell that holds everything in place. Order the banh mi thap cam (everything), and enjoy a thin, made-to-order omelette, batons of spam, that pate, and plenty of pickles. The odd obligatory coriander leaf, for health, seals the deal.
Address: 16 P. Lê Quý Đôn, Bạch Đằng, Hai Bà Trưng, Hà Nội, Vietnam
Another brilliant banh mi on the outskirts of the Old Quarter is Lo Su’s Banh Mi Ba Dan, one of the city’s oldest and most celebrated baguette slingers.
These guys have been doing their thing for over forty years, and that expertise shows in the gracefully, swiftly prepared banh mi here. Boasting a satisfyingly crunchy shatter on the baguette, it is – once again – the simplicity of the offering at Ba Dan that leads to gastronomic perfection.
In fact, it’s one of the most paired back setups you’ll see in the city – just a block of pate, a pile of pork and chicken shavings akin to those shorn off a rotating kebab or gyros, a bowl of pickles, and one solitary squeezy bottle of house hot sauce.
When the elements are so few and the experience so deep, it should come as no surprise that the sum of this banh mi’s parts has been truly perfected. An exquisite, perfectly balanced banh mi and one which stands as a benchmark of just what this beloved Vietnamese sandwich should be.
Address: 34 P. Lò Sũ, Lý Thái Tổ, Hoàn Kiếm, Hà Nội, Vietnam
Quan Thit Xien Nuong Ba Nga, Quang Trung, Hai Ba Trung District
Now for something a little different, for we fear we’re going to overdose on pate if we carry on like this…
On Quang Trung street, a pretty thoroughfare that connects Lenin Park with Hoan Kiem Lake, Banh Mi Ba Nga are knocking out a variation of banh mi that’s less well established here in the UK but is one hell of a crowd pleaser; the glazed skewer variety.
Here, sweet, succulent skewers are grilled on a streetside portable barbecue to order, the diligent chef turning them without pause so the marinade catches just right. Once they’re ready, a warm baguette is sliced through the centre and used both as the gloves to pull the meat off the skewer and as the recipient of that meat. Long strips of fresh cucumber and wisps of coriander are all that’s required here, the smokiness of the barbecue bringing enough flavour and textural intrigue. Oh, except, of course, a spritz of hot sauce; it would be a crime not to add a little heat to this guy…
Available to takeaway as all banh mi are, you can also eat this one in front of the shophouse on a hastily assembled plastic table and stool setup. If you do so, you’re in for a treat; the skewers are served alongside crisp, sweet honey bread, all on an attractive metal plate.
Hey, what’s a guy got to do to get a beer around here? Not a lot, bro; just ask for one…
Address: 31 P. Quang Trung, Trần Hưng Đạo, Hoàn Kiếm, Hà Nội, Vietnam
Banh My Pho Co, Dinh Liet, Hoan Kiem (Old Quarter)
Dinh Liet has got to be one of the most downright enjoyable streets in Hanoi. Peeling off from Hoan Kiem lake and leading to the rowdy Bia Hoi Corner, a stroll down this street brings with it a sense of anticipation and a night of possibility.
But not before you fuel up on one of Hanoi’s most popular banh mi. At Banh My Pho Co (sometimes called Banh My 38), the signature is a decadent one, and an undeniably gorgeous one at that. Here, a minute steak is flash fried in plenty of oil before being mixed with some agreeably soggy chips (and an omelette, if it be your will) and piled into a crusty baguette.
Sure, there’s an artery baiting amount of grease to this guy, and you’ll be paying a premium of around triple the normal prices (80’000 VND, equivalent to £2.50, compared to the usual 30’000 VND, say), but you’re not going to be eating it every day, now are you? Or, are you?
Address: 38 P. Đinh Liệt, Hàng Đào, Hoàn Kiếm, Hà Nội 100000, Vietnam
Tucked away down an alleyway just around the corner from St Joseph Cathedral and always buzzing Ly Quoc Su street, Banh My Mama is that very rare thing; a banh mi place that’s hugely popular with tourists but also, actually, really rather good.
It does no harm that the Mama in question is one sound, charming lady, but even if we were getting a thorough dressing down from the chef we’d come back for more when the banh mi is this good.
This one is flattened by a panini press in the more modern banh mi style, which we’re not always keen on, but the quality and balance of the fillings here makes it worthwhile.
Go for the pate thit if you know what’s good for you; a porcine combination of cold cuts and pate that feels indulgent but not too heavy. Or, in the morning, Banh My Mama’s pate trung (pate and egg) is a fine version of a Hanoian breakfast staple.
Banh My Duc Long Kebab, Hang Buom, Hoan Kiem (Old Quarter)
The latest craze in Vietnam is the doner kebab (assumed here to be German) banh mi, and when you get a good one, they are certainly a satisfying few bites.
These panini-pressed, wedge-shaped sandwiches come with shavings of kebab meat, plenty of ketchup and mayonnaise, and an overzealous amount of purple cabbage. Sure, they might be pink, purple and puerile, but they do also hit the spot. Try a good version at Banh My Duc Long Kebab in the Old Quarter.
Address: 5 P. Lương Ngọc Quyến, Hàng Buồm, Hoàn Kiếm, Hà Nội, Vietnam
Ordering A Bahn Mi In Hanoi
Some Key Phrases
Hello: Xin chào (sin chow)
One Bánh Mì, please: Cho tôi một bánh mì, làm ơn (cho toy mot banh mi, lam on)
Thank you: Cảm ơn (gahm un)
How much is it?: Bao nhiêu tiền? (bow nyew tee-en)
No spicy, please: Không cay, làm ơn (khong kai, lam on)
Very spicy, please: Thật cay, làm ơn (tat kai, lam on)
One more, please: Cho tôi thêm một cái nữa, làm ơn (cho toy them mot kai nua, lam on)
Specify Your Preferences
Spicy: If you like it spicy, say “cay” (kai).
Chà bông (pork floss)
No Coriander: If you don’t want cilantro, say “không rau mùi” (khong rau moo-ee).
Extra Pate: If you want extra pate, say “thêm pate” (tem pah-teh).
Bánh mì đặc biệt – fully loaded
And with that, we’re off to book another holiday to Hanoi; we’re hungry!
Keeping a car running, in good nick and looking fly can be an expensive undertaking, to say the least. It’s essential if you want to avoid spiralling costs, then, to look after your vehicle with love, respect and thought at all times.
Regular car inspection, maintenance and repair will ensure that future repair costs are minimised; why all UK drivers shouldn’t underestimate the importance of proper car care in keeping costs down. With that in mind, here’s our IDEAL guide to common sense car care tips.
Avoiding Problems
Prevention is better than cure, as they say, and this is certainly true for car care. If you keep on top of any potential issues, then critical, costly ones later down the line are far less likely. So, stick to your car’s service schedule and carry out basic checks by reading through your car’s handbook regularly.
Daily Checks
There are several checks you should be making on a daily basis to ensure things are ticking over as they should be. This doesn’t mean getting the clipboard out and making notes, but rather having a little awareness each time you get in your car.
Be alert for signs of change, such as the engine running less smoothly, the breaks feeling less responsive than usual, or the steering feeling vaguely odd.
If when you start the car, the engine turns over more slowly than usual, your battery might be at the end of its life. Take it to a garage or fast fit operator; many perform battery checks for free.
Keep an eye on the tyres. Any cuts, damage or reduction in pressure need urgent attention.
Be aware of the fuel gauge. An empty tank or putting the wrong fuel into the car are all-too-common causes of breakdown.
Weekly Diligence
The same goes for weekly checks, though here some actual effort, aside from simply noticing changes, will be required. Don’t resent it; your car (and bank balance) will pay your good work forward.
Check tyre pressure, and if necessary adjust them to the correct level shown in the car handbook, the sticker inside the fuel flap, or on the door pillar. Don’t forget to check the spare tyre and give all tyres a look over, checking for lumps, splits and cracks.
Check and top up the windscreen washer bottle, and include an additive to tackle grease, squashed flies in summer and ice in winter.
Clean your car, wash the windows and wipe all the lights to keep you safe. Check for any blown bulbs.
If your car doesn’t have a sealed-for-life battery, check the level in the cells and top up with distilled water as necessary.
& Monthly…
What? There’s more? Well, nobody said this would be easy. There are also monthly checks you should be making to maintain your car’s safety and performance.
Check the level of oil in the engine and ensure it’s between the maximum and minimum marks on the dipstick.
Check for sufficient liquid in the cooling system. Top up as necessary, and include antifreeze in the mixture, both in winter and in summer. This helps protect against overheating, as well as frost damage.
Give the car a good wash and polish to keep the paintwork in top condition.
Watch for the first signs of rust forming and have it treated before it gets worse. Look for signs of water leaks inside. Check tyre tread depths and look for signs of uneven wear, hinting at possible suspension problems.
Just as we adapt our wardrobes to the changing seasons, our cars require different care approaches throughout the year. Winter demands particular attention to antifreeze levels, battery health, and tyre condition. Summer brings its own challenges, with cooling systems working overtime and air conditioning units requiring regular servicing. Spring and autumn are ideal times for thorough inspections and addressing any issues that developed during the more extreme seasons.
Understanding Warning Lights
Modern vehicles are equipped with sophisticated diagnostic systems that communicate through dashboard warning lights. While it might be tempting to ignore these illuminated signals, they’re your car’s way of flagging potential issues before they become serious problems. The moment you spot an unfamiliar warning light, consult your owner’s manual. If in doubt, booking local car garages for a diagnostic check could save you from costly repairs down the line.
The False Economy Of Skipping Services
Many drivers view regular servicing as an unnecessary expense, particularly when their vehicle appears to be running smoothly. However, this approach often proves penny-wise and pound-foolish. A full service history not only maintains your car’s performance and safety but also significantly impacts its resale value. Consider this: the cost of regular oil changes is minimal compared to replacing a seized engine, and fresh brake fluid is considerably cheaper than failing brakes.
DIY vs Professional Maintenance
While there’s much you can do yourself to maintain your vehicle, it’s crucial to know your limitations. Basic tasks like checking fluid levels, changing wiper blades, and replacing air filters are well within most owners’ capabilities. However, modern cars are increasingly complex, with interconnected electronic systems that require specialist knowledge and equipment to diagnose and repair properly. When in doubt, always defer to qualified professionals.
Environmental Considerations
Responsible car maintenance isn’t just about keeping your vehicle running efficiently—it’s also about minimising its environmental impact. Regular maintenance helps ensure optimal fuel consumption and reduces harmful emissions. Simple steps like maintaining correct tyre pressure can significantly improve fuel economy, while promptly addressing oil leaks prevents environmental contamination. Consider using eco-friendly products for cleaning and maintenance where possible.
The Bottom Line
Proper car maintenance isn’t merely about preventing breakdowns or preserving value—it’s about safety, reliability, and peace of mind. While the numerous checks and maintenance tasks might seem daunting, they quickly become routine with practice. The key is to develop a systematic approach, keeping detailed records of all maintenance work and upcoming service requirements.
Remember, the time and money invested in preventative maintenance will invariably prove less than the cost of major repairs or, worse still, breakdown-related accidents. By following these guidelines and staying proactive about your vehicle’s care, you’ll enjoy more reliable, efficient, and economical motoring for years to come.
We’re bombarded daily with conflicting messages about our physical health. That five-a-day is no longer enough and we should be striving for ten. That cooking oils can be healthyand dangerous, depending on how we use them. That running on a treadmill is both better for your knees and more damaging…
Another oft-repeated maxim that hasn’t quite reached a consensus concerns the magic number 10’000. Some now argue this number of steps daily (which is equivalent to around five miles) may be better conceptualised as 7’000, as it represents something more manageable for the average person.
What experts can agree on, however, is that getting a decent amount of walking in daily can have myriad benefits for your health. In order to make a habit of exercising consistently, it is essential to find ways to stay motivated beyond random numerical targets. To help with that, here are 7 tips for walking more everyday.
Understand The Benefits Of Walking More
Walking is one of the easiest ways to get active and improve your general fitness levels. Not only is it a form of exercise that is ideal for all age groups, but a quick ten-minute stroll every day can lower your blood pressure, manage joint and muscular pain, make your bones stronger and reduce body fat.
By incorporating regular walking into your routine, you are also at a lesser risk of developing cardiovascular disease and major health problems such as type 2 diabetes. And that’s only the half of it; walking can do wonders for your mental health, too.
There are many ways to reward yourself for meeting your daily steps target.
You can use rewards as a way to celebrate your successes – perhaps you achieved 70’000 steps this week – and stay motivated during your walks, too.
After a particularly gruelling walk, you could reward yourself with some delicious and healthy home cooked food. This will help replenish your body’s energy levels and is a great way to celebrate your success, nourish your body and take a load off your feet (as you sit down to eat!), creating a health-cyclical approach to your health, which feeds back into a holistic attitude to keeping fit.
Put Together A Walking Playlist
Having a playlist of songs that you love and get you excited to walk is a great way to stay focused and motivated. Whilst we’re not sure having ‘(I’m Gonna Be) 500 Miles’ on repeat is necessarily the greatest motivator, having some nicely paced, uplifting songs can give you something to look forward to before and focus on during your walk.
Or, you could make a habit of downloading one new album to listen to during each walk; the freshness of the listening experience means you’ll never get complacent or bored during your stroll.
Even better, we think, is to download a podcast for each walk that focuses on motivational matters, learning, or anything that truly satisfies your curiosity, nourishing both brain and body as you activate those feet and legs.
Some of the best podcasts to listen to on a long walk include:
For lovers of musical deep-dives: Dissect Podcast or Song Exploder
For foodies: The Off Menu Podcast or Comfort Eating with Grace Dent
For football fans: Guardian Football Weekly or The Totally Football Show
For current affairs: Today in Focus or The Rest Is Politics
For sometimes gentle, sometimes deep chats: The Adam Buxton Podcast or Fearne Cotton’s Happy Place
Get Some Comfortable Trainers Or Hiking Boots
Buying new exercise clothes can be a great way to boost your motivation and increase dedication to meeting your new walking goals. The best clothes for a daily stroll should be designed to be breathable, lightweight, and durable, making them perfect for various sports and exercises, as well as appropriate for walking, whether you decide to push your pace or take things low and leisurely.
Of course, when you’re taking your daily walk, looking and feeling good in what you’re wearing can help, too. We’re channeling the beloved Italian pastime of passeggiata here, which combines an evening stroll with plenty of socialising. In such times, when ‘seeing and being seen’ is as important as the steps being taken, something both comfortable and properly cool is a good idea. Think along the lines of the New Balance 327s or Nike Air Max 90s, which blend retro styling with modern comfort.
Alternatively, for proper support of your ankles, you could opt for dedicated walking or hiking boots, which have been having something of a moment on the catwalk lately. The Lowa Renegade Evo GTX has become particularly popular among serious walkers, offering the perfect balance of style and substance, while brands like Scarpa and Salomon continue to push the boundaries of what hiking footwear can be.
Count Your Steps
A smartwatch can count your steps, the distance you walked and the calories you burnt, as well as keeping track of your heart rate, sleeping pattern, and so much more. We’re huge fans of this feature on the smart watch as it reminds us to walk more if we haven’t yet reached our daily step count, providing the motivation we sometimes need after a sedentary day. We’re not the only ones, as Gadgetsandwearables.com reports that “users of wearables saw an average increase of 900 steps per day”.
Wearables motivate people to move more. If you see that you haven’t reached your daily step count, then consider taking the longer route home, or go for an evening stroll after dinner. You don’t have to invest in a fitness tracker to count your steps; simply use your mobile phone, as most modern smart devices have the facilities and features to track your steps!
Make It Social
Walking doesn’t have to be a solitary activity. Arranging regular walks with friends or family can make the experience more enjoyable and help you stay accountable. You might consider joining a local walking group or starting your own weekend walking club. Not only will you be more likely to stick to your walking goals when others are involved, but you’ll also benefit from the social interaction, which can boost your mental wellbeing just as much as the physical activity itself.
Take The Scenic Route
Rather than treating walking as a chore, transform it into an opportunity to explore. Take different routes to familiar destinations, seek out local parks and green spaces, or discover hidden corners of your neighbourhood you’ve never noticed before. Urban exploration can be just as rewarding as nature walks and rambles – from admiring interesting architecture to discovering quirky local shops. Varying your walking environment helps prevent boredom and makes each walk feel like a mini-adventure.
Ideal for ice cream, sorbet, gelato and sundae lovers in the seaside city.
Brighton beach and ice cream; could there be a more perfect match? Well, apart from rum and raisin, mint and chocolate chip, blueberry and ricotta…but you catch our drift.
We’re here today to talk about the quintessential British experience, of a coast side recline with a cone, but taken up several notches in quality.
Mr. Whippy this ain’t.Instead, it’s some of the finest cold stuff in the country, some elegantly flavoured, some downright dirty. Our pick of the bunch in our favourite place in the world? Here’s where to buy the best ice cream in Brighton & Hove, IDEAL for ice cream, sorbet, gelato and sundae lovers in the seaside city.
Brass Monkey
Tucked away in Brighton’s Lanes just opposite the excellent Flint House, Brass Monkey is one of the newer kids on the ice block, but they’ve already earned acclaim for their organic, vegan friendly offering. Inside it’s a pretty minimalist affair, but you wanted to enjoy your saffron and rose ice cream outside anyway, right?
Yep, you heard that right, saffron and rose, and it’s damn delicious. Other leftfield options which feel so in tune with the setting here in the centre of Brighton include Chai Latte and our favourite, cardamom, which is heady and intoxicating and just brilliant. They also do a mean cake; what’s not to love?
And the good news keeps on coming; the guys at Brass Monkey have set up a small, portable stall where Hove Lawns becomes Kings Esplanade. Visit in the evening to enjoy the sunset and a delicious scoop of that cardamon ice cream we mentioned earlier.
Address: 8 Hanningtons Ln, Brighton and Hove, Brighton BN1 1GS
Marrocco’s
Just beyond Hove Lawns and right on the oceanfront along the gorgeous Kingsway promenade is Marrocco’s, a Brighton and Hove institution. It’s pretty old school looking from the front, with Tricolore themed signage and a few al fresco seats. Opened since 1969, it feels as though nothing has changed since, and that’s all part of the charm.
Though the menu includes a Norwegian breakfast, burgers, and fish and chips amongst other globe-trotting delicacies and alongside seafood pasta and pizza, we’re here for the superb, daily changing selection of gelato, which is some of the best in the city. On a recent visit, the blueberry and ricotta ice cream was as good as it gets, only surpassed by the assertively salty (trust us) salted caramel, which was the best of its kind we’ve ever had.
Though the word ‘legendary’ is thrown about on menus a little too liberally these days, their ice cream sundaes are genuinely worthy of the acclaim. The best ice cream in Brighton and Hove? Perhaps. This is proper old school Italian at its best, this, and open every day from 8am to 9pm while lockdown gradually lifts, for all your takeaway ice cream needs.
Though Gelato Gusto’s original is on Gardner Street, in the North Laines, we’re here for their King’s Road Arches outpost (opened in 2021) which comes complete with a sea view and seagulls competing for your cone. Just as it should be, we think.
Here, their reliably gorgeous artisan ice cream comes in a huge variety of flavours (200 and counting since the gelateria’s inception!) with 20 or so on at one time. Gelato Gusto uses local Sussex milk and cream and recipes sourced from the owners training in Bologna. None of this would matter if the product wasn’t great, but we’re pleased to tell you it’s lip smackingly awesome and as creamy as can be; no pockets of ice here, that’s for sure.
Whilst choosing our favourite flavour would be a bit like making us choose our favourite child, we’re going to put our neck on the line and say if Gelato Gusto have Jaffa Cake on offer, then order it. You can thank us later.
Available on Deliveroo to order from 11am to 6pm each day.
With perhaps the finest selection of vegan ice cream options in the city, Boho Gelato finishes our list in style, putting the final flake in our five scoops. Ten years of serving Brighton fantastic ice cream hasn’t dented their enthusiasm; Boho now have four outposts, two in Brighton, and another in Worthing.
For those who are lactose intolerant or on a plant based diet, be sure to check out their strawberry, basil and black pepper number, just lush, or the cookies and cream (containing no cream!) for an indulgent, totally vegan experience.
Brighton foodies should pay attention to their yearly ‘Flavours of Brighton’ celebration, which has special collaborations with several of the city’s favourite restaurants and coffee shops. Mine’s a Small Batch Cold Brew Coffee Sorbet!
They also offer their ice cream for delivery. Time to make room in our freezer.
Though it’s not technically on the coast – that there body of water you see is the Tegus River – Lisbon is one of the continent’s finest destinations for seafood lovers. Prawns the size of your forearm, buckets of clams with enough garlic to keep the vampires at bay for life, salt cod wearing so many guises…it’s all here, it’s all fresh, and we can’t get enough of it. With that in mind, here’s where to eat the best seafood in Lisbon.
Cervejaria Ramiro
We had to start here; to not do so would be dishonest. Because if you’re wondering where to eat the best seafood in Lisbon, Ramiro is the one. This is where locals, tourists and even whole tour buses head in their droves – expect queues with a capital Q – to eat the finest seafood of the region in the organised chaos of the city’s most famous cervejaria. And while the name suggests beer is the headlining act, it’s stuff from the sea which gets top billing.
The enormous tiger prawns are definitely worth ordering, as well as deservedly popular clams in garlic butter, but the absolute standout is the scarlet prawns, each with enough head juice to fill a coffee mug. Though that sounds like an agreeable drink, it’s even better mopped up with a mountain of buttered, toasted bread roll, which comes as standard. Wash down with a bottle of Portugal’s famous vinho verde and finish with a steak sandwich for dessert, because, well, everyone does. And this is one situation when we’re more than happy to swim with the shoal rather than against the tide.
If you really don’t have room for anymore food, their vodka-spiked lemon sorbet provides a light and refreshing end to what will most likely be one of the best meals of your life.
Lisbon’s Time Out Market, or Mercado da Ribeira for those not in thrall to branding, is a mixed bag if ever there was one. Though some of the country’s finest chefs have set up shop here, peddling signature dishes for less than ten euros, at times the vibe is corporate and the atmosphere clinical. Venture out of the central plot though, and to the peripheries, and you’ll find a set of more established, proper restaurants, more intent on dishing up spanking fresh seafood and less on churning out a single dish in a cardboard box en masse.
The pick of the bunch is Marisquiera (meaning seafood eatery) Azul, with around twenty countertop stools and plenty of live crustaceans in tanks to choose from. The banter between staff and customer is boisterous, the beer ice cold and free flowing, and dishes like razor clams with garlic butter lip smackingly delicious. It’s on the more expensive side, but with al fresco seating available in the warmer months, there’s no place we’d rather be on a fine day.
Less touristy than some of the more heaving, heard about joints, Do Lis does the important stuff right and worries about little else in terms of frippery or fuss. The space is cavernous, the room bare and the table cloths paper, but the seafood arrives whole, with all the dirty, delicious head juices and brains in tact ready for sucking, and is as fresh as you’ll find. The garlic prawns and barnacles are particularly good here. It’s also just a three minute walk north of Ramiro, so if you find the queues too much, it’s an awesome reserve option to have up your sleeve. Once seated, roll them up, you’re going to be down, dirty and elbows deep in all the good bits.
O Palacio, in the city’s up-and=coming, hip-as hell-Alcantara district, is another eminently viable alternative. True to the soul of any self respecting cervejaria, it stays open late and gets increasingly raucous as the evening wears on.
Start with a wheel of local cheese and some thinly sliced pata negra before the main event begins. Here, crayfish is excellent, as well as spider crab which is brimming with brown meat lightly seasoned and utterly delicious. Away from the shellfish side of things, monkfish over black rice (arroz de tamboril) is a star dish, comforting and moreish in the extreme. Delicious.
Address: Rua Prior do Crato 142, 1350-263 Lisboa, Portugal
Cervejaria O Palacio
Pateo Do Avillez
Celebrity chef Jose Avillez has made this little corner of Chiado, Lisbon very much his own with the Bairro do Avillez concept; several excellent, dependable restaurants under one roof and banner. We say roof, but the pick of the bunch is Pateo, a large and open outdoor space and a fine purveyor of all things oceanic. Ordering off the grill is reliably excellent; a particularly fine tuna steak served with Algarve salad was fantastic. If it’s a special occasion, don’t miss the blue lobster over coals from the specials; top notch and a real treat.
Address: R. Nova da Trindade 18, 1200-303 Lisboa, Portugal
Housed in a former 13th-century monastery, dining at Trindade is as much about soaking in history as it is about the seafood. The stunning azulejo-tiled walls and vaulted ceilings provide a backdrop quite unlike anywhere else in the city, though regulars hardly notice anymore – they’re too busy tucking into plates of percebes (goose barnacles) and seafood rice swimming in a rich, saffron-tinged broth. The tiny, briny Atlantic prawns here are boiled rather than grilled, bringing a straightforward, squeaky clean saline finish that’s one hell of a match for the house-brewed beer, still made to the original monastery recipe. Do try the caldeirada de peixe, a fisherman’s stew that changes daily based on what the boats bring in. Unlike many of the city’s other revered cervejarias, booking ahead is essential – the tourists may come for a night on the tiles, sure, but they stay for the seafood.
Address: R. Nova da Trindade 20C, 1200-303 Lisboa, Portugal
Gambrinus
Don’t let the wood-panelled walls and suited waiters fool you – this old-school establishment has been serving some of Lisbon’s finest seafood since 1936, and remains steadfastly unstuffy despite its grand appearance. The lobster tank by the entrance has witnessed decades of business deals and political machinations, yet the real power moves happen when someone orders the house speciality – the rich, stacked seafood stew Cataplana Gambrinus, served in a big, sharing copper pan with theatrical flourish. The staff, most of whom seem to have been here since opening day, know exactly when to top up your glass and when to leave you to savour that last spoonful of Bouillabaisse (served only on Wednesdays, and retaining an air of exclusivity as a result). Their take on bacalhau à brás might be the finest in the city, though saying that too loudly around here could start a riot.
Address: R. das Portas de Santo Antão 23, 1150-264 Lisboa, Portugal
Solar dos Presuntos
Though the name suggests this spot’s all about the ham (and yes, the presunto is excellent), it’s the seafood that keeps Lisbon’s culinary cognoscenti coming back for seconds. Opening in 1974, it’s watched the Avenida da Liberdade transform from a shabby thoroughfare to the city’s most glamorous address, all while maintaining its commitment to impeccable ingredients treated with respect.
The scarlet prawns are served ‘au naturel’ simply on ice, allowing their sweet flesh to shine, while the rice with lobster requires 24 hours’ notice – and deserves every minute of the wait. Unlike some of the more tourist-focused spots, you’ll hear more Portuguese than English here, particularly during Sunday lunch when local families pile in for epic feasts that can stretch well into the evening. We’d implore you to leave yours free and allow things to take their natural course in much the same way.
We were once of the school of thought that Valentine’s was a wholly commercial endeavour, invented by card companies to fleece us ol’ romantics of our hard earned cash. We thought that all the chocolate boxes were a trap, ready to leave us lovesick but lonely. That the just-popped bubbly would be corked. That those roses were sure to wilt just days after purchase…
But as we’ve matured like that fine wine you’ll no doubt be sipping on the 14th, we’ve come to realise that it’s worth celebrating just about anything, given half the chance. Life’s short, and isn’t love worth raising a glass to?
That said, it’s common knowledge that going out for dinner on Valentine’s Day can be pretty stressful, especially if you’re making last-minute plans and there’s only a table-for-two by the toilet and a £200 tasting menu left.
Give those a swerve. Swerve, too, the plastic indoor floral displays, Valentine’s Day sets, and cut-price offers on especially acidic Prosecco.
Instead, stick with us: Here’s our pick of the London restaurants that are truly, madly ideal for Valentine’s Day, whatever your style of romance.
Sessions Art Club, Clerkenwell
Ideal for a dinner date in London’s most spectacular dining room…
Sometimes, a space is so special that it makes you fall in love – if not with your date, then certainly with the restaurant itself.
Sessions Arts Club, housed in a former courthouse in Clerkenwell, is that kind of place where the atmosphere emanates romance. Soaring ceilings, huge arched windows, and a palette of lushly faded greens create a grand backdrop for a meal. The stripped-back plaster, sweeping staircases and velvet curtains lend the space a delightfully decadent feel that’s perfect for Valentine’s Day. It’s the kind of place where you want to dress up – the candlelight and elegant atmosphere all but demands it.
In such a spectacular setting that there’s a danger the food will be something of an afterthought, but not so here. Chef Abigail Hill’s minimalist, seasonal plates are sophisticated and soul-nourishing in equal measure, with simple, seductive sharers like scallop, chestnut and black truffle light enough to satisfy but not knock you into a food coma straight after your meal.
Whether you’re seated in an gorgeous grey-leather horseshoed booth on the mezzanine or at a quiet corner table, Sessions Arts Club is an absolutely charmer.
Ideal for a date at one of London’s hottest right-now restaurants…
If your idea of romance involves channeling the glamour of 1970s New York, The Dover should be your Valentine’s date destination. This Mayfair masterpiece, one of London’s hottest tickets right now, takes the concept of a relaxed Italian comfort-food retreat and gives it a glamorous Manhattan twist. The reaction has been unanimously positive, with a string of fawning reviews in the nationals.
Inside, you’re transported to another era. The restaurant was inspired by an iconic scene of Sophia Loren eating meatballs with Al Pacino in Brooklyn, and that cinematic mystique permeates everything from the dark wood and flickering candles to the pressed linen tablecloths and chess board flooring.
Images via The Dover
It’s a buzzy, sexy, fun place to dine in where corner booths provide the perfect setting for intimate conversations. On any given evening, you’ll find the restaurant filled with couples inclined towards each other at listening-intently angles, hands meeting across pristine tablecloths, footsie playing beneath.
The menu strikes a perfect balance between comfort and sophistication, with a dependable roll call of classic Italian-American dishes executed with finesse. And while the white tablecloths might get splattered with red sauce from your spaghetti and meatballs, that’s part of the charm. The Dover understands that true romance isn’t about perfection – it’s about creating moments of shared joy.
When it comes to romance, the French wrote the book, and L’Escargot has been following that recipe on Greek Street since 1927. Offering that perfect Parisian framing of romantic idealism, the décor, which has been described by Eater as “Hogarth reimagined by Christian Grey” (50 Shades of Gin Lane?!) sets just the right tone for the evening ahead. The setting is pure theatrical scene-setting – think dimly lit chandeliers, suited waiters, velvet seats and an ambience that makes every dinner feel like a special occasion.
There’s a warmth to the food here that fosters that feeling of amour. While some may wish to give garlic a wide berth on a date, they’d be foolish to do so here – an order of the pert and pretty escargots, drenched in garlic and tasting wonderful, is a must. In the same vein, their baked lobster with garlic butter is a winner. And if you both go garlic crazy, you can luxuriate in the aroma together.
Other fine dishes including an exquisite lobster bisque and a textbook, opulent foie gras terrine with sauternes jelly are guaranteed to set the mood before the main event. Or, for those looking to keep things tight and light, a three-course prix fixe is available until 6.15pm, and offers exceptional value (£35 for three courses) for those looking to start their Valentine’s celebration early. Just be warned; the eponymous snails aren’t part of this set.
If you ask us, romantic spots tend to be those ones that are dimly lit and tightly packed, where you can cosy up with your partner to within whispering distance, and linger over some good food and wine. It’s not much to ask, hey? Enter Quality Wines.
For those who believe that dates should never feel forced, Quality Wines offers the perfect blend of casual sophistication and genuine charm, where you can revel in your romance without things feeling awkward.
With candles gently flickering and the din of conversation providing a more easygoing soundtrack than Elvis or Sinatra ever could, there’s an untroubled feeling in the air, the perfect framing for chef Nick Bramham’s deceptively simple, serene cooking.
His weekly-changing blackboard menu of laid back, carefully sourced Mediterranean-inspired dishes provides plenty of conversation starters, while the carefully curated, regularly changing wine list (with a good two dozen sold by-the-glass) offers opportunities for shared discovery.
What makes Quality Wines particularly special for Valentine’s Day is its ability to make every evening here feel almost instinctive. It’s the ideal date night restaurant for this time of year, having mastered that sense of serendipitous evenings where a quick glass of wine turns into hours of conversation and shared small plates, where you feel as at home wolfing down one of Bramham’s iconic lobster rolls as you do picking over a deep fried pig’s head. That’s romance for you!
If your idea of a passionate evening involves caviar, truffle and champagne, then Bob Bob Ricard was made for your Valentine’s celebration. This glamorous Soho restaurant – open since 2008 but already feeling like an absolute institution – is a larger-than-life palace of indulgence.
The restaurant’s claim to fame is its infamous ‘Press for Champagne’ button at every booth, allowing you to summon service without breaking the mood. This is a luxioriously-upholstered, low-lit space which seems built for intimacy. Those cosy leather banquettes (uniquely, every table is a booth at BBR) are ideal for some light canoodling, while the gold, velvet, mobster’s palace aesthetic creates a mood of delightful excess. Your space can even shielded from prying eyes by heavy velvet curtains that separate each table. Make one of the booths and that button your universe for the evening.
The menu leans into luxurious comfort food with French and Russian-inspired twists, though be warned; if your date doesn’t like truffle, then don’t bring them here for Valentine’s Day (or any other day for that matter). This is because you’ll find truffle in just about everything, from the lobster, scallop and shrimp pelmeni all the way to the truffled potato and mushroom vareniki.
BBR’s signature pies – truffle and champagne humble pie, chicken and champagne pie – add a touch of whimsy to the proceedings and are reputed to be some of the best pies in the capital. However, because sharing means caring, the 28 day aged fillet of Aberdeenshire beef wellington for two should be the centrepiece of your booth. It’s a triumphant dish, with the added extravagance of a glossy truffle jus that feels built for bathing in.
And since it’s Valentine’s Day, a chocolate dessert should be on your checklist, and you won’t find a more impressive one than here. The BBR Signature Chocolate Glory is a spectacularly spectacular showstopper of a dessert. Delivered tableside, a warm chocolate sauce is poured over a golden orb to reveal layers of chocolate, praline coffee mousse, and caramelised hazelnuts. It’s hugely decadent and really hits the spot – foodgasms are sure to follow.
Ideal for unfussy plates and arguably the best wine list in London…
From the moment you spot Noble Rot’s signature burgundy frontage on picturesque Lamb’s Conduit Street, you know you’re in for something special. This converted 18th-century townhouse has created the perfect formula for luuurvvvve: exceptional wine, sophisticated yet unfussy food, and an aura that makes time stand still.
Image via noblerot.co.uk
Stepping through the doors of this charming restaurant feels like escaping the hustle and bustle of central London for a while. The dining room, all dark ceilings, walnut floorboards, and walls adorned with covers from the owners’ wine magazine of the same name, sets the scene for settling into. Candles create the perfect lighting for flirting, while the casual drop-in wine bar up front offers up a more relaxed vibe.
Noble Rot offers a deep dive into great wine pairings, turning each course into an adventure of shared discovery. The cooking is decidedly classical with a gently modern twist – think slip sole with smoked butter; pork, pheasant and pistachio terrine; and Basque cheesecake with Yorkshire rhubarb. For impressing your date with fine food minus the frippery, Noble Rob is your guy.
If you can’t get a table here, they have a Soho sibling set in the former site of the Gay Hussar on Greek St, once notorious as the lair of many left-wing politicians – ideal if politics gets you all hot under the collar. There’s a third restaurant in Mayfair, too. All of them have that same inviting feel, focused on making sure everyone is having a great time.
Think Valentine’s Day is cheesy? Then lean into the cheesiest of impulses at Bloomsbury’s La Fromagerie. Just a raclette’s roll away from Noble Rot on Lamb’s Conduit Street (and the perfect pitch-up for your post-dinner cheese course), this cheese-focused emporium offers one of London’s most unique date-night experiences, with its curved counter, close-packed tables, and mini cheese room.
Images via lafromagerie.co.uk
The menu celebrates cheese in all its glory. Must-try dishes include their legendary Comte d’Estive gougeres with truffle cream, and the twice-baked souffle with Charolais and Parmigiano Reggiano cream. For the ultimate sharing experience, it’s got to be the Fondue Savoyarde which is a terrific combination of Beaufort Chalet D’alpage, Emmental Francais Grand Cru and Comte D’estive. Served with sourdough bread and cornichons, is the kind of interactive experience you might need if you can’t keep your fondue fork to yourself.
It’s not all cheese here. Lots of the menu is devoted to honest bistro(esque) cooking with dishes like escargot, carpaccio, and cod with sauce bordelaise. That said, the careful curation of perfectly ripe cheeses and artisan charcuterie, paired with a thoughtfully selected European wine list, makes this the perfect spot for couples who believe that sharing good cheese is one of life’s most romantic pleasures.
For couples who want to add a playful twist to their Valentine’s celebration, The New York Room at BAO City offers something uniquely special. As one of the few karaoke venues in London that allows just two people in a room together, it’s perfect for couples who want to serenade each other in private or just be a little silly.
The space itself sets a seductive mood with an illuminated ceiling that bathes everything in red light, and it can transition seamlessly between dining and karaoke modes. With no room hire fees (just a minimum spend of £35 per person for a two-hour slot), couples can enjoy both BAO’s reliably excellent food and access to over 300,000 songs. What’s not to love?
The special KTV menu features sharing platters perfect for grazing while you work up the courage to sing your favourite love songs. From mini baos to fried chicken buckets topped with caviar, the food is designed to keep your energy up through multiple encores. It all makes for an infectiously upbeat date. Hey, pencil me in for Careless Whisper, just to level out the mood, if you don’t mind…
For those who believe in the classic charm of a dinner-and-movie date, Electric Diner offers that perfect combination. This slice of Americana on Portobello Road, run by Soho House (but fortunately lacking the snobbery), captures the romance of a classic US diner while giving it a decidedly London twist.
The space is lined with plush red leather banquettes that provide the perfect setting for cosying up, while the menu features faithfully rendered but gently refined versions of American comfort food classics. Currently, the venue is hosting Maya, bringing coastal Baja Mexican food to Notting Hill – perfect for couples looking to spice up their Valentine’s Day.
What makes this place particularly ideal is its connection to the Electric Cinema next door, allowing couples to combine their meal with a romantic film screening in one of London’s most historic and beautiful cinemas.
Hidden behind a jade door in Chinatown, Opium offers one of London’s most atmospheric date night experiences. The journey starts with finding the entrance – a faintly clandestine process that sets the tone for the evening – before ascending the stairs to discover a multi-level cocktail paradise.
Each floor offers a distinct experience. The Attic and Academy bar is a casual lounge and bartender’s table built for watching drink preparation; the Apothecary Bar features creative cocktails served from medicine bottles; and the Peony Bar, hidden behind a red curtain, offers the most romantic setting of all.
Image via @OpiumChinaTown
The combination of innovative cocktails and delicious dim sum (oh yeah, sorry to drop that in; there’s dim sum), served until late, makes this the perfect spot for couples who march to their own temporal drum. Whether you’re shift workers, night owls, or just looking for somewhere special after another engagement, Opium offers something of an escape from the usual rigamarole of Valentine’s Day dinner.
The dim sum here isn’t an after thought either. With a reassuringly short menu of dim sum’s greatest hits, the har gau, with its delicate prawn dumpling and translucent skin, and the crowd pleasing, open-top pork siu mai, are highlights. Or, as we like to call them, the emperor and empress of the dumpling world.
Think sushi is sexy? Samantha from Sex and the City would certainly agree – though you’d definitely get kicked out if you tried to recreate that particular scene here. Thankfully, ROKA offers plenty of other ways to make your evening memorable.
ROKA Charlotte Street has instead mastered the art of creating a sizzling atmosphere through design and cuisine. The restaurant is particularly famous for its overt cherry blossom display nestled downstairs in the underground cocktail bar, Shochu, which feels like a shortcut to an instantly passion-conducive setting.
Back upstairs, the main dining room buzzes with energy, and if you’re lucky enough to snag counter seats, you’ll be treated to the theatrical performance of chefs preparing your dishes right before your eyes. The menu features crowd-pleasing contemporary Japanese dishes, from pristine sushi to their famous black cod, all executed with a certain amount of flair.
This Valentine’s Day, the beloved Lipstick Rose cocktail makes a return at Roka. Inspired by the striking red lipstick of 1940s film stars, this exquisite drink combines rose petal vodka, raspberry, violet and Champagne. Complementing the cocktail, Roka will offer a specially curated dessert platter for two, featuring an exclusive dark chocolate and passionfruit dorayaki with mascarpone ice cream, a limited edition raspberry, lychee and rose pavlova, as well as seasonal fruits and sorbets to share.
Speaking of cocktails, that Shochu lounge we mentioned a couple of paragraphs prior, is perfect for extending your evening with pre- or post-dinner drinks in a sultry setting. You may never want to leave…
In an intimate Georgian townhouse in Belgravia, Muse lives up to its name by providing both culinary and conversational inspiration. With just 23 seats, the restaurant creates an almost communal feel while maintaining the privacy needed for romantic fine-dining.
What makes Muse particularly special for Valentine’s Day is its unique concept: each nuanced dish relates to a memorable moment from Chef Tom Aikens’ life, providing natural conversation starters for couples. The stories behind each plate often lead diners to reflect on their own memories, creating opportunities for deeper connection and shared nostalgia.
Image via @musebytomaikens
Yes, it might be pretentious when the waiters give lengthy speeches about the food, or when the chef himself comes over to describe moments from his childhood, but on Valentine’s Day, a little theatre can truly add to the romance. The fact that the food is bloody delicious certainly does no harm.
Ideal for a steak and seafood date with serious class…
Darby’s brings the romance of a New York City oyster bar to Nine Elms, creating an atmosphere that’s both sophisticated and seductive. The space itself is a masterclass in atmospheric yet relaxed dining – parquet floors, caramel-toned lighting, and plush upholstery in soft teal houses an ambience that manages to be ‘special occasion’ without a hint of stuffiness.
The restaurant’s centerpiece is its glamorous central bar, complete with gleaming glassware and counter seats perfect for the flirtatious to-and-fro of date night conversation. The laid-back live jazz – a key feature of the restaurant – adds to the amorous mood.
The menu lends itself well to a Valentine’s Day date, and let’s face it; few things are more romantic than sharing oysters (nature’s most famous aphrodisiac) followed by a perfectly cooked steak. The kitchen here excels at both, with their Aurox aged beef being a particular highlight. The service strikes that perfect balance between attentive and unobtrusive, letting couples focus on each other while ensuring every need is met.
Ideal for slurping aphrodisiacs in historic surroundings…
When it comes to a vibe that, quite simply, facilitates courtship, few London restaurants can match Bentley’s. Established in 1916, this historic restaurant has hosted everyone from Winston Churchill to Charlie Chaplin, all drawn by its reputation for exceptional seafood and sophisticated ambiance.
Just a shell’s throw from Piccadilly Circus, and under the guidance of celebrated chef Richard Corrigan since 2005, Bentley’s has maintained its position as London’s premier oyster destination. They shuck an impressive thousand oysters daily, offering varieties from across British waters – from native Fal River oysters to cultivated rocks from Jersey and Carlingford.
For Valentine’s Day, few foods carry more amorous associations than oysters. Their connection to Aphrodite, the goddess of love, makes them a naturally romantic choice. Even the legendary lover Casanova was known to begin his meals with dozens of oysters – though we might suggest a more modest portion for modern appetites!
Anyway, whether you’re taking a pew at the historic oyster bar or seated in the more formal restaurant, the combination of exceptional seafood and elegant surroundings creates a vibe just right for romance.
Always dreamed of that romantic New York trip for Valentine’s Day, but can’t currently justify the expense of it? Luckily, New York restaurants have been having a moment in London for a while now (we’ve already included two others on our list), helping you have a bite of the Big Apple right here on home tuft. And Grasso just happens to be one of the best NYC-style restaurants in the city dishing up deeply satisfying American Italian fare.
The menu is deliberately concise, allowing couples to focus on each other rather than that bloody paradox of choice. Their signature dishes have already become legendary in Soho – the stretchy mozzarella sticks with nduja and honey are a must-order, while their meatballs, made to a third-generation family recipe, have achieved cult status.
The showstopper for Valentine’s Day is undoubtedly their lobster linguine. It’s a gloriously messy, sauce-splattering affiar that leaves the table littered with lobster claws and pasta sauce. Eat it together and it’s a shared experience that creates the kind of memories couples talk about for years. While you might not recreate the exact Lady and the Tramp spaghetti moment here pasta-strand-to-pasta-strand, mouth-to-mouth, lip-to-lip, kiss-to-kiss (lobster being a bit more unwieldy than meatballs), the spirit of shared joy is exactly the same.
In a stroke of synergistic genius, Stem & Stem combines two Valentine’s Day essentials: fine dining and flowers. Located on historic Bow Lane, opposite the churchyard of St Mary Aldermary, this unique space celebrates the natural connection between food, wine and flowers. The floor-to-ceiling windows flood the space with natural light, while the interior, inspired by the neighbouring church, feels timeless. Hey, if the date goes really well, you could even pitch up to the church and tie the knot after (yep, we know that’s not how it works, but still).
Chef Ed Boarland, whose impressive CV includes stints with Gordon Ramsay and the Roux Brothers, creates seasonal menus that celebrate British produce. The wine list focuses on European selections, particularly from France and Italy, all big, easy drinking reds that foster a feeling of a date going well.
What makes this spot particularly special for Valentine’s Day is the ability to coordinate your dinner with a beautiful bouquet of British flowers – call ahead, and they’ll have your flowers ready to take home after your meal.
Ideal for a restaurant designed with romance in mind…
Named after suffragette Emily Wilding Davison’s nickname, The Pem is a British fine dining restaurant led by celebrated chef Sally Abé, with a female-led team to match the name. The pink and red colour scheme might seem designed specifically for Valentine’s Day, but it works year-round to create one of the most romantic settings in London.
For Valentine’s Day 2025, they’re offering a special seven-course menu that showcases Abé’s talent for combining classic British ingredients with innovative techniques. From roasted Cumbrian duck breast with parsley root and lavender to chocolate crémeux with blood orange and Maldon sea salt, each course is designed with both harmony and surprise in mind. Which is, come to think of it, the recipe for a good date, we think…
For those who’ve left their Valentine’s plans to the last minute, this Soho hotspot offers a no-reservation lifeline that might just turn procrastination into passion. At Kiln, couples can cozy up side-by-side at the counter, while watching the theatrical display of chefs working over flames and smouldering coals.
It’s all very sensorily stimulating; the heat from the burning woks, the clatter of clay pots, and the aromatic Thai dishes combining into something deeply sensual. The menu offers plates that are both fiery and refined, with flavours that are layered and nuanced rather than simply hot.
There’s science behind why this might be the perfect Valentine’s spot – spicy foods trigger the release of endorphins and dopamine, creating natural mood enhancers that could add an extra spark to your evening. Research even suggests that a high spice tolerance can make you appear more attractive to others. And that slight tingle on your lips from the chili? Consider it nature’s appetiser for that goodnight kiss. All that, and the food here is just damn delicious.
Ideal for Barcelona-style romance without the plane ticket…
Another sanctuary for the reservation-averse, Barrafina captures the essence of Spanish romance with its high-spirited yet intimate atmosphere. The long marble counter and open kitchen create the perfect setting for couples to sit shoulder-to-shoulder, watching the culinary theatre unfold before them.
The setup here is inherently romantic – sharing tapas naturally encourages intimacy, with plates designed for two to explore together. The warm service and buzzing atmosphere will make your reminsice about that romantic weekend in Barcelona you had when you were first dating or make you question why you don’t go out for ‘date night’ more often.
Floating gracefully on Canary Wharf’s Wood Wharf, this grand-cafe-style French brasserie brings Parisian romance to London’s waterways. Inside globe lamps cast a warm, intimate glow across plump banquettes, while art deco-inspired floors add a touch of vintage sophistication. The restaurant’s design creates an environment that’s both grand and deeply intimate, perfect for memorable evenings.
Accessed only by bridge and surrounded by the glittering lights of Canary Wharf’s skyscrapers, Marceline offers the kind of cinematic setting that romance dreams are made of. It’s a très romantic restaurant and one of the most impressive places to hit London’s Canary Wharf in years.
This gorgeous bistro is absolutely ideal for date night with a menu that reads like a primer of French bistro cooking. For Valentine’s Day 2025, they’re offering a special menu (£70 per person) that embodies French romantic dining traditions. Starting with shared plates like warm cheese soufflé with Gruyère cream and truffle, couples can progress to indulgent mains including steak frites with béarnaise or half grilled lobster with garlic butter. The ‘Mon Amour’ dessert provides a suitably sweet finale with its tempered chocolate and strawberry mousse creation.
The evening is soundtracked by live music, while the elegant interiors provide the perfect backdrop for romance. As you leave, the Thames breeze, the mooonlight and twinkling towers shimmering on the water, create a rom-com worthy moment – perfect for that end-of-evening embrace. Or, at least a selfie…
Sometimes the perfect Valentine’s evening needs more than just dinner – it needs spectacle. The London Cabaret Club, housed in Bloomsbury’s grand Victoria House, delivers exactly that. Their Valentine’s ‘Gatsby With Love’ special has all the cliches dialled up to eleven, in the best possible way of course; all candlelit dining, classic love songs and plenty of roses.
The evening begins with cocktails and canapés while performers work the room. The main event combines a three-course meal with spectacular performances from West End stars, making it ideal for couples who want their Valentine’s celebration to be more than just a meal.
For those who believe that chocolate is the true food of love, Cocomelt in Soho is likely to confirm those suspicions. The sight of huge chocolate fountains in the window sets the tone for what’s inside – a paradise of chocolate-covered treats.
Cocomelt is dedicated to indulging your sweet tooth with a delightful array of decadent chocolate creations. We’re huge fans of the their signature crêpe fettuccine which sees gossamer-thin ribbons of delicate crêpe bathed in your choice of rich milk, intense dark, or creamy white chocolate (or all three).
For a romantic way to say “be my Valentine,” look no further than a shared chocolate fondue. Indeed, nothing whispers romance quite like sharing a chocolate fondue experience. At Cocomelt, the fondue options let couples share in the fun of dipping various treats from fruit to waffles to brownies into velvety melted chocolate. As the two fondue forks dance around each other, it creates a sense of intimacy, there’s no denying.
Closing at 11pm, Cocomelt is ideal for couples who want to start or end their Valentine’s evening on a sweet note. And don’t forget to take home a box of chocolate covered strawberries home for later.
Whether you’re looking for old-school glamour, modern sophistication, or something a little different, London’s restaurant scene has the perfect spot for your Valentine’s celebration. Just remember to book early – these places fill up fast for the most romantic night of the year.
If the last few years have taught us anything, it’s that dull, downbeat colour schemes have no place in the domestic setting anymore, however much the beige-fluencers will insist otherwise. Life is short, and it’s not to be lived muted. Now, paint that picture in vibrant, vivid shades, to signal a sense of optimism, even in turbulent times.
Fortunately, gone are the days when people were hesitant to apply a shade of orange or green to their living room walls. More and more people are now incorporating these bold colours to break the monotonous look of their living room and liven things up a bit. So, if you’re planning to re-decorate your living room, how can you play around with colours? Here’s some top tips on how to use a bold colour scheme in your living room.
The Psychology Of Colours
Many believe that the mere presence of colour in a room could affect the behaviour of its occupants, or at least, influence their mood. Because of this, the psychology of colour is used in a variety of industries, and it plays an integral role in many interior design decisions.
For example, the colour red is often used by interior designers in the kitchen since it apparently makes you feel hungry. This might be why you’ll find red and its variations present in the design of many restaurants. Meanwhile, orange and yellow are associated with joy and sunshine, which make them great colours for the living room. Then there’s blue, which people generally associate with calmness and tranquillity. As such, people use this colour for their bedrooms.
What’s more, the shade of the colour also affects how it’s perceived. Take orange as an example. Although it’s typically associated with joy and energy, dark orange is deemed as a symbol of deceit and distrust. Dark green can evoke feelings of groundedness while lighter shades of green are commonly used as a symbol of healing and protection. Play with colours carefully, is surely the lesson to be learnt here.
But how to deploy a striking colour scheme with dexterity?
Bold, Not Loud
‘Bold, not loud’ should be your mantra. Although you want to draw from a striking colour palette, you’ll want to avoid anything which could be deemed upfront, aggressive or worse, termed ‘shocking’.
This is where those all-important nuances of shade come in. Should you have your heart set on a particularly bruising colour, consider dialling it down a notch. Shocking pink might look great on Megan Thee Stallion, but perhaps less so on your walls. A feature wall in Baker-Miller pink or a mauve purple, on the other hand, would set the tone for a sense of soothing serenity in your living room’s interior design. It’s all about refinement and distinction here.
Painting Smaller Rooms
If your living room is small, you’ll want to do the exact opposite: paint your walls in a lighter colour, with a white or off white the best option here. This will give the illusion of a bigger, more expansive space.
But such a paint choice can look clinical and monotonous. Solve this by adding a feature wall, beloved of interior designers and articles such as this one. All this means is painting one wall in the room in a striking, often juxtaposing shade. The feature wall doesn’t actually have to be a solid, single colour; you can incorporate a design, such as an ombre effect of a dark to light shade, or even a tropical print, which is particularly popular with tastemakers today. To synergise the aesthetic, add furniture in a colour which accentuates that feature wall.
As professional decorators in London My Builder recommend, if your living room is large and has high ceilings you can opt to paint it in a single bold, dark colour. This gives the illusion of a cosier and more intimate space, pulling together disparate, distant elements perfectly, and serving to fight the feeling of emptiness that often comes with larger spaces. Darker colours give a feeling of intimacy and warmth; we particularly love coffee or viridian as the dominant tone in larger living rooms, both of which soothe as much as your morning mug and strike the right balance between bold and refined.
Mind Your Metallic Moments
Whilst bold colours command attention, the way you introduce metallic accents can make or break your colour scheme. Copper and brass accessories, for instance, can warm up cooler bold tones, whilst chrome and silver-finished pieces tend to suit rooms decorated in jewel colours like emerald or sapphire. The trick is to use these metallic elements sparingly—perhaps a statement mirror frame, a few picture frames, or carefully chosen light fittings. Remember, these metallic touches should complement your bold colour choices rather than compete with them for attention.
Layer Your Lighting
A boldly coloured room demands particularly thoughtful lighting to showcase its personality throughout the day. Natural daylight will reveal your chosen hues in all their glory, but as evening draws in, you’ll want to consider how different types of lighting affect your colour scheme. Layer your lighting with a mix of pendant lights, wall sconces, and strategically placed table lamps. Warm white bulbs tend to enhance warmer bold colours like oranges and reds, whilst cooler LED lighting can make blues and greens appear more vibrant. Don’t forget dimmers—they’re invaluable for adjusting the mood and allowing your bold colour choices to shine at any time of day.
Make Sure Bold Really Is Beautiful
There’s no point painting your living room in a particularly striking shade if the room itself doesn’t match the bold colour scheme’s ambition. Apart from pairing furniture to the walls, as we mentioned, it’s important to make sure the aesthetic of the room as a whole is working in harmony and the disparate elements are complementary.
One way you can pull the look of the room together and make it appear concordant is by choosing artwork which features splashes of the same bold colour palette that you’ve chosen for the walls. Rather than witter on, we’ll redirect you; here’s 8 tips for choosing the IDEAL artwork for your living room. We can’t wait to see what you do with the place!
