Nithan Thai has been through a lot since it had opened a year ago. It first started as a Royal Thai restaurant, offering an authentic experience that “treats each guest as a member of royalty”. Publications began circulating claiming a crazy weeks-long waiting list and reviews talked about subpar, kitsch food. The inclusion of Thai girls in traditional outfits whose job is to wash guests hands was met with skepticism and awkwardness.
This iconic artisanal bakery can surely take care of your sugary needs. It was founded by Clause Meyer, who, among his other great achievements, opened Noma together with chef René Redzepi. The culinary superstar is often credited as the founder of new Nordic cuisine. Today he is the co-owner of the Michelin starred restaurant Studio, a vinegar brewery, a cooking school and many other establishments.
Lately many restaurants in Tel Aviv started serving brunch over the weekends. This is perfect for us, seeing as how we mostly go out to eat on the weekends. We are always looking for new places that serve more than just the all-Israeli-breakfast that had become so prevalent lately.
Salted egg yolk: what started as a gravy for a common Singaporean crab dish caught on like fire to become a nation-wide craze in the form of, well, everything edible! Salted egg yolk fish and chips, salted egg yolk burgers, salted egg yolk prata, salted egg yolk chicken wings, salted egg yolk udon and the list goes on and on and on. No eatery in Singapore could stand idle and even Mcdonalds joined the trend, launching a fried chicken burger with salted egg yolk gravy in June to ridiculously long queues of eager customers. Shortly after, many restaurants in Singapore made sure to include at least one salted egg yolk item in their menu.
Strangas is a dessert boutique owned by the Greek pastry chef Nikolaous Strangas. Previously he worked at the Hilton Hotel in Copenhagen followed by the Italian-inspired Michelin restaurant Era Ora. A Greek entering an Italian restaurant in Denmark – sounds like a beginning of a joke, eh? Strangas’ pastry skills, however, are no laughing matter.
Preparing the culinary itinerary for our 4 days in Copenhagen, a city that in itself became a foodie pilgrimage, was not an easy task. The hardest part of all was choosing the last restaurant. After this choice is made, no further restaurants can go on the list. Our last choice was Höst and I don’t regret it.
If you have searched online for the perfect breakfast in Copenhagen I guess you read all about Grød, Cafe Granola, Mad & Kaffe and Møller Kaffe & Køkken. Wulff & Konstali is not as frequently mentioned online as the other places, so you might not have read about it (up until now, that is), but it’s definitely a place for you to add to your itinerary.
Grød is one of the most popular breakfast spots in Copenhagen. What’s so special about Grød that makes it so successful? They are the world’s first porridge bar! Yes, you read that right, porridge. Their mission is to “redefine porridge, and to show the world that porridge can be delicious, delicate and versatile”. The first porridge bar was opened on Jægersborggade, in the heart of Nørrebro, and they have since expanded to 3 more spots in Copenhagen.
Perhaps the dish most identified with traditional danish cuisine is the open faced sandwich known as smørrebrød. It usually consists of dark rye bread, dense with a distinct taste, spread with butter and topped with cold pieces of meat or pickled\smoked fish. The variations are endless.
Perhaps the dish most identified with traditional danish cuisine is the open faced sandwich known as smørrebrød. It usually consists of dark rye bread, dense with a distinct taste, spread with butter and topped with cold pieces of meat or pickled\smoked fish. The variations are endless.