Six little kitchens make a market.
At Big Coq Chicken Co., we take our chicken seriously. Marinated for 24 hours, double-coated, then fried until properly crisp. No joke.
A celebration of things on sticks. Cooked over fire and universally agreed to be a very good idea.
A little shop dedicated to very good dumplings. Fried or steamed. One more won’t hurt.
When a Tokyo dessert café gets drunk in Scotland.
We don’t want to reinvent the bao. We just like seeing what else it can do. Turns out there’s more than one way to fill a bun.
Fresh handmade noodles, bold sauces and generous bowls made for sharing. It’s not complicated. Just good noods.