Sunday, 22 November 2015

Review of Lebanese Home Cooking

Blustery storms, damp weather, dark nights getting earlier and earlier – this time of year always has me rushing towards warm comfort food.

Loving Middle Eastern food (as I find the spices used are more earthy rather than chilli hot ones which suits me more), I’ve always known there is more to it than just tagines and flatbreads.

Receiving the book Lebanese Home Cooking by Kamal Mouzawak to review, (published by Quarry Books), this mostly vegetarian book conjures up images of souks with sacks of vivid spice powders seeping out on each alleyway corner, with food stalls begging you try their wares and it really sets the scene of what cooking means to Lebanese communities with a touch of social history commentary along the way.

The introduction to the book does just that and describes how dishes are cooked by tapping into experience and instinct and goes into rituals of (religious) fasting and even touches upon other religions like the Greek Catholic/Orthodox faiths which is my heritage background so I found myself relating to what I was reading.

The author, Kamal Mouzawak himself has always been around food (harvesting and making it) since he was a child and in adult years has worked as a macrobiotic cooking teacher and as a TV chef  as well as being the founder of Souk el Tayeb, Beirut’s first farmers market.  Promoting unity within communities, sustainable farming and small scale farmers, he is continues this mantra via his other projects which includes a farmers kitchen. 

Looking at the Acknowledgements at the back of the book, I love the dedication he makes to the women in his life who have passed on their recipes and know-how to him and who also support the farmer's market.

Split into sections (such as Salads, Souk Food, Good Friday Food <for those who fast>), there is an introduction to each main ingredient used – eg: bulgar, and its purpose and how it fits into the whole cooking repertoire. 

Recipes are aplenty with interesting versions of Stuffed Artichokes, Spinach & Sumac Pies and Turmeric Cake.  There are lots of images to support the recipes and all the ingredients and instructions seem easy to follow. 

One suggestion for the book would be meal planning ideas, of what dishes complement each other so you can build your own dinner party menu for instance. 

All in all a really interesting, informative cookery book that offers an insight into Lebanese culture as well as a good provision of mostly hearty vegetarian recipes, ideal for when winter nights call for something warm, spicy and comforting.

Disclosure:  This post was written following kind receipt of a complementary copy of:  Lebanese Home Cooking published by Quarry Books.  This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 


Tuesday, 17 November 2015

Review of Chung Ying Cantonese Restaurant

Chung Ying Cantonese Restaurant.  For years its presence has dominated Birmingham’s China Town area, it’s the restaurant that everyone knows -  almost acting as a point of reference or a tourist landmark with its red and gold exterior armour beckoning you in.
Chung Ying Cantonese
Photo:  Word In Veg Ways

Including myself as one of the ‘everyone knows it’ people, I have been going to Chung Ying Cantonese for years myself.  When I walked in on the night of my recent visit, I felt that sense of familiarity which was particularly comforting. 
Chung Ying Interiors
Photo:  Word In Veg Ways
Being seated at a table in the downstairs area, I took a cursory glance around and thought back to all the occasions I’ve been here in the past – everything from work dos, hen parties to Chinese New Year feasts – I think I must have sat in each part of the restaurant over the years and even done a stint on the karaoke stage upstairs – quite a lot of memories if I’ve honest.

On this occasion it was myself and My Carnivourous Husband (MCH) dining, we were having a ‘date night’ (if you will).
Vegetarian Crispy 'Duck'
Photo:  Word In Veg Ways
Chung Ying Cantonese are always good on the vegetarian side of things and as usual, there were lots of options to choose from which was great.  Trying to branch out from my go-to fail-safes of veggie yuk sung and chow mein, I saw that they had Vegetarian Crispy ‘Duck’ on the menu as starter for two people.  I thought this was a perfect way to start our night, MCH happy to forego meat on this course and I was keen to see how they would do this dish veggie style.
Hoisin Sauce & Chinese Salad
Photo:  Word In Veg Ways
Pancakes with Crispy 'Duck'
Photo:  Word In Veg Ways
Made from bean curd (tofu), it was presented in a way that was similar to how duck would be, cooked to have a crispy coating and served with hoisin sauce, pancakes and Chinese salad so you could make up pancake rolls.  The sauce gave it a sticky texture and the salad made it refreshing.  Definitely a portion for 2 people and we devoured it completed – really enjoyed it.

Scallops with King Prawns
Photo:  Word In Veg Ways
For our mains MCH opted for the Scallops with King Prawns.  A good medley of both but he felt it need a little something to boost it, perhaps a sauce or additional seasoning.

Sizzling Japanese Bean Curd
Photo:  Word In Veg Ways

Again, steering myself from ‘the usual’, I had the Sizzling Japanese Bean Curd with Chinese Mushroom based on our waiter’s recommendation.  This dish did indeed come out sizzling!  The bean curd/tofu was quite fluffy and a little marshmallowy which I didn’t enjoy as much as hoped as I thought the tofu would be harder (which is how I prefer it) but it would suit those that prefer softer consistencies.  The mushrooms within were delicious.

Chinese Vegetables
Photo:  Word In Veg Ways
We had Egg Fried Rice to share which had a nice nutty texture to it and also a side portion of vegetables which worked well and had a good mixture of different vegetables, although I felt it came with too much sauce so I should have asked for it to be served ‘dry’ – but that’s just a personal inclination.
Photo:  Word In Veg Ways
For dessert, MCH had the Tiramisu which was a bought-in ready-made ice-cream based dessert and performed as a palette cleanser to finish the meal with and all very pleasant.

Lotus Seed Buns
Photo:  Word In Veg Ways

I continued with my vain of keep it traditional and so I had the Lotus Seed Buns, something I hadn’t had before.  A very mallowy, soft, gooey bun which had a slither of lotus seed paste inside (acting like a very dry jam).  The portion size came as 3 buns and I would’ve liked to have had 2 buns with a scoop of ice cream to add variety to the dessert and to give a little contrast to the buns.  Would ice cream added to lotus seed buns be uncouth?  I don’t think so, I think it would give it a different dimension which would have been welcomed.  It was interesting trying them and I enjoyed something new to experience.  
Lotus Seed Buns when cut open
Photo:  Word In Veg Ways
All in all, the menu is extensive and vegetarians have a dedicated page with a wide selection to choose from – the Vegetarian Crispy ‘Duck’ is definitely a new favourite of mine and one to order again in the future.  Plus the staff are super helpful in guiding and explaining a little more about each dish to ensure you get the most out of your visit.

Chung Ying Cantonese is definitely loved by Brummies, the evidence of full to capacity was there on the night to see and from my point of view, I will always be extremely fond of it with my memories of events gone by and knowledge I’ll always be looked after there each time I visit.

Disclosure:    This post has been written following a kind invitation from Chung Ying Cantonese to sample their menu.    This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 






Tuesday, 10 November 2015

Review of New Autumn Menu at Bistro 1847

Photo: Word In Veg Ways

Birmingham has become fond of veggie trail blazing restaurant Bistro 1847 and its popularity amongst vegetarians and equally meat eaters alike has grown massively since it opened in the city a couple of years ago.
Photo:  Word In Veg Ways

Having eaten there many times both in my blogger’s guise and independently with friends, it was with pleasure (and must excitement) that I accepted their kind invitation to review their new autumnal menu.
Silver Birch Décor
Photo:  Word In Veg Ways

My mother joined me, who has adopted a flexitarian approach in recent years and her knowing my fondness for Bistro 1847, she was delighted to accompany me to see for herself how good it is.

Photo:  Word In Veg Ways

Admittedly, not having been there for probably about a year, I was nice to have that familiarity of the restaurant still keeping its Scandinavian minimalistic vibe but with a few new tweaks.  Their ‘Welcome to Nature’ strapline is emphasised by forest inspired imagery, wooden silver birch hangings and autumnal art work.
Autumn Pictures
Photo:  Word In Veg Ways

To start proceedings off, we chose some Organic Blanc Light Fruity Bordeaux White Wine to accompany our meal with alongside some complimentary water.  The list of soft drinks was quite short in our opinion but nevertheless we opted for some cranberry juice as neither of us had had any in a long while so we thought why not.
Mossy Décor
Photo:  Word In Veg Ways

Perusing the new lunch menu it was good to see that there were 5 choices available per course, making our selection all the more of an elongated process (a rarity for me and one I thoroughly devoured).
Puy Lentils
Photo:  Word In Veg Ways

Kicking off with starters, Mum chose the:  Puy Lentil with Roasted Carrot, Spring Onions & Garlic Tofu.

She commented that the puy lentils were tender, the carrots were sweet and the spring onions in oil were extremely tasty as was the sauce that went with it.  The lentils were served warm and cooked just enough to provide a little bite.  Her thoughts were it was a good combination of ingredients that worked well together.
Whipped Feta with Radish
Photo:  Word In Veg Ways

I had the Whipped Feta with Radish, Brown Butter Leeks, Sesame Seeds & Dill Oil.  The radishes’ bitterness against the cheese was a good contrast and never having had feta in a whipped format before, I was pleasantly surprised.  Its consistency was like a thick cheese spread.  I did feel it needed some bread so not to waste the cheese and dill oil which was gladly given when requested.
Halloumi Battered
Photo:  Word In Veg Ways

For mains, seeing as it was Mum’s first time at Bistro 1847, I suggested she have the Halloumi Battered with Potato Chips, Pea Emulsion & Lemon Curd.  Admittedly I was a tad envious as I adore this dish but I was grateful to have a little taste of it to satisfy my curiosity.  Well, it was as beautiful as ever.  My mother agreed and was ‘mmmm’ing between each mouthful.  The pea puree and the hint of lemon from the lemon curd really built up the flavours well.  This dish cannot be praised enough.
Caramelised Cauliflower
Photo:  Word In Veg Ways

As much as I wanted the Halloumi too, I decided we should have different things to vary it up.  I had the Caramelised Cauliflower with Wild Rice, Bulgur Wheat, Crispy Hen Egg & Red Mustard Frill .  Not being a massive fan of eggs on their own, I asked if it could be substituted and the waitress came back with the suggestion of polenta instead of egg which I accepted.    Overall, it was pleasant, but needed a sauce to go with it (which the egg <if soft boiled> would’ve provided that had I have had it) but as polenta chosen instead, it needed something.    The burnt ashen taste of cauliflower was good and the rice and bulgur wheat made it a filling dish.
Earl Grey Cake
Photo:  Word In Veg Ways

Desserts were a must and the options were quite inventive.  Mum went for:  Earl Grey Cake with Beetroot Jam, Fresh Raspberries & Passion Fruit.   The beetroot sauce and passion fruit were a good pairing and a good offset of sweet versus bitter.  The cake element was softly baked and red in colour, but there wasn’t a strong Earl Grey taste coming through, however, that’s doesn’t detract from the whole dessert as it was excellent.
Triple Chocolate Brownies
Photo:  Word In Veg Ways

I went for the Triple Chocolate Brownies with Blackcurrant Coulee, Ginger Gel, Blackberries & Crème Fresh.  The brownies weren’t spongy as some brownies can be, instead they were fudgey, thick and dense.  I absolutely loved it and the sourness of the blackcurrant was tongue tingly!  The ginger didn’t come through as strongly as I anticipated, but a hint of it was probably enough as it may have been too overpowering otherwise.  A darling of a dessert and essential for all chocolate lovers.

The new menu is varied with some good combinations that again proves veggie food doesn’t have to be boring.  The Halloumi is still on the menu, for which I’m delighted, it has become their signature dish and I hope that it will remain a constant on the menu in years to come.  And when I next visit, I’ll be having it again rest assured.

Photo:  Word In Veg Ways

As our lunch came to an end, I took a minute to reflect on our visit (whilst finishing my wine) and I noted how full the restaurant had become and how speculative diners were being told to come back later as it was so busy – so I’m pleased for Bistro 1847 as there is clearly so much adoration for them and the affordable lunch time deal helps which also makes it more accessible to all. 

Not been?   Then it’s time you did and definitely have the Halloumi!


Disclosure:    This post has been written following a kind invitation from Bistro 1847 to sample their new menu.    This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 














Sunday, 1 November 2015

Review of Sage by Heston Blumenthal No Mess Waffle Maker

Thinking back to my recent travels in America where waffles graced every hotel breakfast buffet, I thought it a fateful coincidence to be offered the opportunity to try out a new waffle maker from Sage by Heston Blumenthal.

Wanting to re-create a little bit of Americana back in my UK suburban kitchen, to see if home-made versions are like those over the pond as well as to ascertain if their USP of No Mess was indeed the outcome, I was keen to put it to the test.

The No-Mess Waffle Maker™  is a blissful concept as there is nothing more stressful than using a piece of equipment only to then find yourself having to soak, scrub and de-scale it thus putting you off from ever using it again then it ends up being a redundant item wedged at the back of your kitchen cupboard.  But this claims otherwise.

So assessing it fully, I noted that the waffle maker itself is quite compact so placing it on your kitchen surface isn’t intrusive at all.  The instructions are easy to follow as is the preparation process of cleaning the machine before use.  So far, so good.

Waffle Batter being prepared.
Photo:  Word In Veg Ways

The instruction booklet comes with some recipe ideas at the back which is really handy, so I thought I’d try the Buttermilk Waffles first.

The recipes are easy enough to follow and they come with instructions at the end how to use the waffle mixture made in conjunction with the machine, which saved me from having to flick between the recipe and the instruction manual sections.

No-Mess Waffle Maker
Photo:  Word In Veg Ways

All plugged in, once the ‘Ready’ button had lit up on the waffle maker it was set to go.  True to its word, the mixture does expand so you only need as much as is mentioned in the recipe per portion.  Mixture in, lid down, you just wait again until the ‘Ready’ button goes off and that indicates your waffle is ready.

To make the waffle to your preferred shading, you can choose a setting between 1-6 (6 being very dark). So I opted for level 3 to see how it would turn out.  I found that this was too light and so I moved it to number 5, left it in the machine for a bit longer and the colour of the waffle came out a deeper bronze shade which I preferred.

Waffles on Setting No.3
Photo:  Word In Veg Ways

Having put a smidgen too much mixture in the maker at the start (as above, note to self, do only use the recommended amount as per the booklet!), I was fearful that it would be difficult to extract the waffle, but no – it all came out in one piece, spilt mixture and all!

As the claim states – no mess.  The waffle plate was totally clean, no stubborn mixture left, nothing - the wrap-around moat round the waffle plate catches and cooks any excess batter. #Impressed!

Testing the Buttermilk Waffles out at my parents’ house, we liked them but felt they were a little too sour (because of the buttermilk) but they were improved with a little bit of jam to counterbalance the sour/sweet ratio.

My next team of testers came in the format of my work chums.  Taking the waffle maker into the office, I soon had a curious audience watching and waiting for a piece.  (I felt a little like the demonstrator reps you see in department stores promoting new gadgets)! 

Making the Classic Waffle recipe this time, it was a lot tastier than the Buttermilk version.  I kept them on browning level number 5 as others too felt that the lower settings made the waffles too pale.  We had an array of melted chocolate, jams and squirty cream to hand to jazz up the waffles which were enjoyed by all.

Wowed by the ‘no mess’ factor, one of my colleagues was so enamoured by the waffle maker he decided to buy one himself!

Overall, this is an excellent piece of kit – the No Mess guarantee really is true to form.  In fact, putting the ingredients/mixture together for the waffles is where the effort lies in the process and that isn’t any great hardship to be honest.

I kept hearing people say “it’s great if you have kids” and whilst that is true, it’s just as enjoyable for adults to use as well – so I’d say it’s good fun all round!    One thing to note is that I do think however that you need to have the intention to use it regularly to justify the purchase as it is an expensive item to buy.

All in all, The Sage No-Mess Waffle Maker™  is a great item for foodies and would make for a nice (Christmas perhaps?) gift for someone who enjoys kitchen gadgetry or for a family that want to invest in something that will give a fun experience over breakfast or that will provide easy elevenses treats.



The Sage No-Mess Waffle Maker™  is available from John Lewis, Amazon or via

Demonstration Video available to view the Sage No Mess Waffle Maker's full impact. 


Disclosure:    This post has been written following kind receipt of the Sage No-Mess Waffle Maker .    This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 

Saturday, 31 October 2015

Culinary Captures - Postcards From America Special - October 2015

I hope that you have enjoyed my Postcards From America series this month following my visit to the States in September. 

It was great to check out how veggies are catered for State-side and overall, whilst their menus have a strong meat bias, it was good to see how accommodating restaurants are to ensure that they provide you with an enjoyable veggie meal as/when requested.

Postcards From America focused on restaurant reviews primarily but my Culinary Captures this month features the other things I came across and found of interest:


For love nor money I can’t find a mock chicken stock in the UK.  But in America there is a brand called ‘No Chick’n’ which has simulated the flavour of chicken (suitable for vegetarians of course) and has created a range of stock products.  Needless to say, I came back with a box of their stock cubes and I’m ready to make a faux chicken noodle soup!  Trouble is then, what happens when the cubes run out…………..?

Vegetarian ‘Chicken’ Powder

Off on a shopping spree with my friend Marialaina during our trip to Texas, she told me about this stock powder which she buys from her local Asian supermarket.  Again, as with ‘No Chick’n’ above, it replicates a veggie friendly chicken-esque flavour. 

She uses it in a number of recipes, soups and even makes a broth drink out a little bit of powder and hot water which she has when feeling under the weather and which she says gives her a little boost!  Of course I bought a tub of it back, so between that and my ‘No Chick’n’ supplies, I’ll be able to vary up my stock flavour repertoire no end.   Well, at least until it all runs out……..

The Cheesecake Factory - Fort Worth - Texas
Photo Source:
The Cheesecake Factory

This encapsulates American dining culture completely.  A popular haunt for many Americans, this chain of restaurants (which is US-wide) is known for its selection of cheesecakes and its extremely generous portions!  Whilst in Texas we went twice, to two different branches (one of which being in Fort Worth).  Our friend Chris says that when his family visits from the UK they always gravitate towards The Cheesecake Factory – I kind of see why. 

If you go for the standard menu the portions are beyond huuuggee, but they also have a ‘Skinny’ version which has the same meal options available but it comes as a smaller portion and to be honest, that is more in line with a ‘standard’ portion size so having that was the best choice – veggie options aplenty. 

Plus, it means you’ll have room for a slice of cheesecake (their raison d’etre).  When I say slice, I mean slab.  Giant blocks of cheesecake in every conceivable flavour and combination packed with calories, but very, very tempting. 

I heard a whisper they are coming to the UK, so watch this space!


Fried Pickles
Photo Source:

Fried Pickles (Gherkins)

This I’m told is a Texan specialty.   Gherkins/pickles (both the same, depends which side of the Atlantic you’re on), are sliced/speared and basically deep fried.  That’s it.
Now, before you dismiss this, hear me out.

The cool, watery base of the gherkin stays intact and the peppered batter encases it and adds a bit of warmth when you bite into it.  On paper it shouldn’t work, but it does. 

Now, I love my gherkins au natural so I did find this a funny old concept but the crispiness of the batter against the sourness of the gherkin was exceptionally delicious! 

Can't get to Texas?  Then try the recipe for yourself - I found one via Food Network which I'm yet to try, but it looks good and very much like the ones I tasted!

Michelle Bernstein's Vegetarian Sandwich

Flicking through a copy of the American Airlines magazine on the flight home, I came across an article featuring a variety of different US chefs talking about their creations. 

One of whom was Michelle Bernstein who is an award winning Miami based chef who has launched her veggie options at the newly renovated Sun Life Stadium (home to the Miami Dolphins). 

Her Vegetarian Sandwich includes:  sprout shoots, carrots, pickled radish, avocado and cheddar on seeded multigrain bread.  Her Kale & Quinoa Salad with Thai green mango, chayote, roasted peanuts in a chilli-lime vinaigrette sounds delish too.

Sounds great – who needs hotdogs at half-time eh?

Monday, 26 October 2015

Postcards From America: Spiral Diner Dallas

In my fourth ‘Postcard from America’, my travels took me to Texas where My Carnivorous Husband (MCH) and I stayed with friends for a few days.

My friend Marialaina, whom we were staying with, is a fellow vegetarian so I knew I’d be well catered for and she’d know all the right places for dining out.

True to that statement, during our stay we visited vegan diner called Spiral which is near to the trendy bohemian area of Bishops Arts District in Dallas.   Marialaina had been keen to go for quite a while and our visit was the catalyst to actually doing it and going.  I for one am never one to refuse a visit to somewhere new and I was also keen to have a wholly vegetarian dining experience USA style so I was totally up for it.
Photo:   M Bloomer

Spiral has a very retro feel to it, with a 1950’s canteen/diner style vibe, its style is very informal yet fun.  The walls are covered with interesting kitsch pictures and object d’art.   In addition, the restaurant is also a bakery and has a small shop area selling vegan products.   
From the Shop Area
Photo:  M Bloomer

The menu is 100% vegan with organic ingredients used where possible.  Their mission is to set prices enabling them to cover costs and to offer fair wages to their staff and if ingredients go down in price, so does the menu price.
From the Shop Area
Photo:  M Bloomer

The Server team were exceptionally knowledgeable and enthusiastic about the menu and everything was very tempting.   The fact that I could choose from the whole menu was sheer bliss!  To see the menu for yourself – view the link for items available

Wanting to try something different if I could, I opted for a dish that was cutely labelled as ‘Bunny’ which in fact was Seitan with Steamed Vegetables.  Seitan is a type of protein, although new to me, it is available widely in the US.  In principle like tofu or Quorn products, it resembles beef in colour and possesses the texture of faux meats.  It was packed with flavour and served in thin slices over my vegetables. 

I really, really enjoyed it and I’m struggling to find anything like it in the UK although it has been suggested that ‘mock duck’ (which can be purchased at health food shops) is a fair alternative.

A big milkshake to go with it was a must (essential diner culture, whilst in America and all that - no more justification needed).  With it being so thick, it doubled up as dessert – loved it!

In a State that is so focused on Tex-Mex and steak in every which way you want, Spiral is a refreshing change for vegans, vegetarians and carnivores alike.   It is a really relaxed place and a good venue for meeting up with friends.   Proving its popularity, dining as we did at 6pm on a Saturday night, it was quite full with more patrons arriving as we were leaving so I guess meat-free food is more appealing to locals than might be perceived. 

Enjoyed by us, our friends and their friends who also joined us, the recommendation is if you’re down in Dallas, Spiral is perfect for some wholesome food and ideally based before/after visiting the Bishops Arts District.

Sunday, 18 October 2015

Postcards From America: Roxy's Diner Las Vegas

Photo:  c/o
My third little Postcard from America features Roxy’s Diner which is Las Vegas’s tribute to vintage Americana.

The Stratsophere Hotel
Photo:  Francis & Francis Photography

Based at the Stratsophere Hotel at the north end of the Las Vegas’s Strip (which is known more for its SkyJump and thrill ride opportunities on the 107th floor), Roxy’s is located on ground level and deserves a bit of a fanfare of its own.

Inside Roxy's Diner
Photo:  Francis & Francis Photography

So, you go in and instantly get transported to 1950-something where the booths are bright red, the floor is chequered black and white and the Server team are all kitted out in 1950’s shirts with some sporting cute pony tail hairstyles.

Its repertoire focuses on burgers and milkshakes in the main as you would expect.  With only a couple of things to choose from for vegetarians, I went for the Black Bean Burger which came with the obligatory fries and pickles (gherkins to us Brits), plus grilled portobello mushroom, roasted red pepper and buffalo mozzarella.  Portion size was nice and hearty (the burger was half-pound to be exact).
Black Bean Burger Meal
Photo:  Word In Veg Ways

My Carnivorous Husband (MCH) had a large beef burger with all the trimmings and the meat options on the menu were aplenty.

Glorious Milkshakes!
Photo: Word In Veg Ways

The milk shakes were huge and they were gloriously thick.  Served before our food had arrived, I had to muster some restraint not to consume it all in one go and thus ruining my appetite, but we were in Sin City after all and being hassled by temptation, I did sneak in some cheeky sips but thankfully our food arrived and that prevented any further gluttony.

Thick shakes and 1950’s memorabilia to one side, Roxy’s has a secret weapon that beats any of the other eateries I saw  - and that is the music.  In the main, you hear a host of golden oldies from way back when piped through the speakers and it has you tapping your feet and tra-la-la-ing away but then periodically, it stops.  The Server/Waiting team put their order pads down and break into song themselves!  Again from the 1950/60’s songbook they belt out classics such as ‘To Sir With Love’ whilst skipping round the diner in a bid to ensure everyone hears!  This is wonderful I tell you!

So when the “any requests” announcement was made, I was straight up.  Asking for “anything from Grease” (which encapsulates the 1950’s in cinematic format in my opinion), I was thrilled when our Server (a lovely lady called Monroe) sang ‘There Are Worse Things I Could Do’ from the film! 

Aiming for our table, she then offered the microphone for me to sing into it and putting my shake down I got straight into the lyrics (those that know me well will not be surprised by this) – I could’ve sang all night……….  But this was Monroe’s ditty so microphone back to her and me back to my shake. 

But doesn’t that just add a divine kitsch element to it all and make everyone feel so uplifted?

MCH exclaimed in between dunking his fries in ketchup, “I love it here”.  “And so do I” I said – it was probably our favourite eatery in Las Vegas.    I guess, purely because it was reasonably priced, had something for us both to choose from, was blessed with that nostalgic feel and of course it possessed the uniqueness of the singing. 

I make no apology for this gushy blogpost.  This is a must for anyone visiting Las Vegas – it’s as simple as that (although my only suggestion would be a few more veggie options would be welcomed on the menu). 

And next time I hear from something from the Grease soundtrack, I’ll be reminiscing about those big thick shakes, with or without a microphone in hand………… :)