restaurant pop up

Cao Lầu, Hoi An, Vietnam

This is cao lầu, the best bowl of noodles I’ve eaten in Vietnam. (Sorry, pho!)

Cao lầu is a super-localized dish that you can only enjoy in the historic town of Hoi An. According to local legend, the rice noodles used in the dish must be made with water from a secret well, and mixed with ash from wood collected from the nearly Cham Islands. Other than that, ingredients and toppings change from chef to chef and restaurant to restaurant, but the dish usually contains some kind of pork and herbs.

We’d tried a few versions around town and were unimpressed, to be honest, until we were walking back to our hotel one night and stumbled upon this set up…

A lone man under a tent in an alley preparing noodles dishes…

His kitchen…

A closer look at the ingredients…

The dining room…

We ordered and he got to work, cooking the noodles, adding the soup and methodically constructing the dish…

In less than two minutes, this beauty bowl arrived at our table…

His version of cao lầu, as seen here, featured two kinds of roast pork, the belly and the loin, and came topped with fried pork lard for crunch. There was also a layer of herbs under all those pork parts, which you mixed all together by yourself…

As you can see above, the noodles are quite thick, similar to udon in texture, but with a very distinct taste.

No soup. Just a few secret sauces and a touch of vinegar.

You added chilli sauce, homemade of course, on your own as well.

I still can’t get over how good this cao lầu was!! Every ingredient came together to form a perfect formula of flavor.

All through our “dinner”, we were watched over by this young fella, the chef’s grandson, who kept eyeing me like I was going to steal one of his ribs…

There’s no address I can give you here, however, I was told this tent goes up nightly as long as the weather’s good. To find this killer cao lầu in Hoi An, look for this address in Old Town and you should spot this streetside chef making magic in the alley after sunset…

Here’s one more look for good measure…

First-Ever Vegan-Themed Racecar About to Hit Tracks at Daytona

Professional racer Leilani Münter, also known as a passionate environmentalist and animal rights advocate, plans to raise more than a few eyebrows when she debuts the first-ever vegan-themed racecar at Daytona International Speedway’s Speedweeks!

We sat down with Leilani, who will race at Daytona, to find out what it’s like to be a vegan racecar driver.

You’re known as the “vegan hippie chick with a racecar.” How did you get started?

In 2000, I went to a racing school and after being the fastest car on the track, I had a local race team owner encourage me to have a go at it. I spent nine months looking for my first sponsorship to race at a local short track in Southern California, and I fought for the lead in my first race and was hooked. I’ve been racing ever since.

What inspired you to bring the first-ever vegan racecar to Daytona? What effect do you hope to have on fans?

I’ve been dreaming of racing a vegan-themed racecar! We have had great success in raising awareness for the documentaries Blackfish and The Cove, as well as several clean energy groups, at races in the past. Racing offers a fantastic opportunity to reach a new audience.

I am a big believer in not preaching to the choir. If we only speak to those who already believe in the same things we do, then who is going to change the minds of those who don’t? If we really want to grow the movement, then we need to get out there and get to the heartland of America—what better place than the most famous racetrack in NASCAR?

In addition to racing in your badass vegan car, you’re planning to give away free vegan food samples. Please tell us a little more.

We are going to be serving free vegan food samples to thousands of race fans at Daytona during Daytona Speedweeks, including the day of the Daytona 500 where there will be more than 100,000 fans at the track.

I’ve turned some of my race team crew on to plant-based meats and cheeses, and I wanted to amplify that same effect by millions of race fans. We have a big tent going up that will have a duplicate of my racecar on display, and Chef Jason Stefanko is coming in to cook some amazing vegan food. With the exception of my race day, February 18, I will be at the tent to talk to the fans about my experience being vegan as well. I can’t wait!

Do you have any advice for people making the switch to a vegan diet?

It’s so easy to be vegan these days! As a vegan at the racetrack, I often get asked “What do you eat?” The answer is I eat the same things everyone else does except my meats and cheeses are plant-based. When I travel I absolutely love trying all the new vegan restaurants that are popping up all over the world.

Is there anything you’d like to add?

The race airs live on FS1 at 4 p.m. EST on Saturday, February 18. There is also a story airing on FS1 on the vegan-powered campaign and my activism in racing on a show called NASCAR Race Hub on Thursday, February 16, at 6 p.m. EST.

A stroll though Detroit, MI

When I was first told I was moving to Detroit I remember telling a friend, “Take a guess where I’m moving? Hint: The armpit of the world!” and they guessed, “Detroit?”  

I am now embarrassed by that conversation. Embarrassed that I was so closed minded and how I hadn’t thought twice about questioning the news and the stigma I had heard about this remarkable city.  

It is nothing like I had imagined it. 

Nothing like I had heard about it.

Nothing like I had seen about it. 

True, Detroit went through a rough time, and true there are still many abandoned homes, and indeed dangerous areas, but it’s also going through a remarkable change right now and bouncing back. 

My company is looking for office space downtown and they’re not renovating buildings fast enough for us to find anything. Town houses near my apartment (where they haven’t broken ground yet) are going for $700,000(!!!!!). Young people are moving back into the city, and every week a new store or restaurant pops up. It’s absolutely incredible to see, and I absolutely love it here. 

It’s all the perks of a large city with few people around, which results in me often feeling like it’s my own personal playground.  It’s made me think more than twice when I hear about cities in the news, and places where I’ve grown up believing are culture-less, dangerous, awful places to live. I am now sure each and everyone of those places has hidden gems and full lives being lived throughout their streets.  

I am so (so!) thankful I got to experience a place I so strongly never wanted to go to.  So thankful that with tears in my eyes, I accepted this position. 

Here a few of my favourite photos from the past few weeks of the wonderful and beautiful Detroit, Michigan, U.S.A.


I’m almost crying just remembering the food and the VIBE at the Chibiusa cafe….. absolutely the best thing in Tokyo I spent any money on.

I loved the little extra touches!! Especially the rose petals in the Tuxedo Mask spaghetti. ❤️

This was a pop-up cafe in Mori art museum, Roppongi, Tokyo.

After graduation, Ferguson went to Sullivan University in Louisville, Kentucky to further his pursuit of becoming a chef. However, he was met with disappointment after discovering his academic funding was only partial. Although excelling in Sullivan’s Culinary Arts program, he started selling drugs on the side to make ends meet.

Fortunately, he was able to graduate but continued to sell drugs & was arrested eight times in 3months. He lost everything he owned, including his place of residence, and eventually became homeless. 

“The last time getting locked up, I remembered being in class & them talking about being a statistic & how once you get in the system you can’t get out,” 

he said. “I started thinking that now I’m the guy that I didn’t want to be. That’s when I told myself that I was going to get serious about something I know that I can do, which is cooking.” He focused on opening his own restaurants. 

Ferguson named his pop-up restaurant SuperChefs, after his nickname throughout his culinary career & his time at 2008 Olympics in Beijing, China, where he was one of 22 chefs chosen. After a few years, the 28-year-old chef opened SuperChefs in June, in a 4,500-square-foot space. He now employs approximately 35 people.

Went from selling dope to being super dope! Real hero right there. Especially in the oppressive merican system.


In honor of the upcoming restaurant-themed game pack, here are some of the many times I’ve tried to make restaurants (and diners/cafes/fast food) happen in Sims 4.

  1. Don’s Diner
  2. Harbor Diner
  3. Bob’s Diner
  4. Max’s Taqueria
  5. The Chowder House
  6. Dunkin Robbins
  7. Newcrest Pizzeria
  8. Goth Gardens
  9. Christopher’s Pop-Up Juice Bar

I hope I can upgrade some of these to proper restaurants when we get the GP! 

anonymous asked:

Any tips for starting out fic writers? I'm getting impatient that my work isn't getting hits and I know it's silly but I can't help it!

i was lucky and got some really nice feedback for rwy when i was starting out myself, but it def was NOT as much as i wanted at the time. it’s hard, i know, but when you’re just starting out people don’t KNOW you yet. they don’t know what kind of quality they can expect from you. it’s like seeing a new restaurant pop up–some people are immediately interested in trying it out and seeing how the food is, while others take time to check it out bc they don’t trust something they’ve never tried before yet. 

all i can say is try to be consistent with your updates if it’s a chaptered fic–the honest and best way to gain more attention is to just make sure syntax and story is good, quality is consistent, and you’re posting enough for people who are checking the updates tag (like me lmao) to be able to see your story. if it’s just oneshots/twoshots, all i can say is either write a rlly good, long one, or write a bunch of short ones to just get your name out.

it sucks not getting as much attention/feedback, but it will build up in time! don’t you worry ^^

Tart London: how to make Mexican-style bruschetta

Brunch is one of our favourite meals and this bruschetta is just what a mid-morning dish should be: full of fun, flavour and colour. When we had our pop-up restaurant in Queen’s Park a couple of years ago, we would come up with a new weekly dish and serve it during all-day brunch every Saturday and Sunday. The early birds would come in for granola; then the bacon and eggs brunchers would arrive; followed by the gangs of friends ordering cheesy quesadillas, spicy noodles and jug upon jug of Bloody Marys. Brunch would go on until dusk, when the last people would be dancing out of the door and there would be a lot of empty rosé bottles to tidy up. This recipe is one for the brunch party gang, to be enjoyed with an ice-cold margarita on a Sunday afternoon.

Everything can be made in advance, including the poached eggs. The cheat for pre-cooking eggs is to plunge them into cold water after poaching. They can stay there for at least an hour. When you’re ready to serve, dip them in boiling water for a few seconds to warm. Make sure the avocado salsa has lots of citrus in it to prevent it going brown. You can also try keeping the avocado stone in the middle of the dip – it sounds like an old wives’ tale but it seems to work for us.

We are obsessed with the little crispy corn kernels that top this dish. They are a completely addictive snack to have with drinks. We put them on a lot of dishes to add crunch, particularly salads. You can find them with the dried fruit and nuts in the supermarket. PS: did you know that although some people say bruschetta with a soft ‘sh’, it’s actually pronounced ‘broo-sketta’.

Ingredients (Serves 4)

For the avocado salsa

1 garlic clove, chopped

4 pickled jalapeños from a jar

1 bunch of coriander

2 avocados, peeled and de-stoned

Juice of 1 lime

Salt and pepper

1 large tomato, chopped in half

1 large red pepper, seeds and pith removed and cut into quarters

2 tbsp olive oil, plus extra for frying and drizzling

Salt and pepper

1 onion, chopped

3 garlic cloves, chopped

2 bay leaves

1 tsp smoked paprika

1 tsp cumin

Squeeze of honey

2 tbsp white wine vinegar

4 eggs

4 slices of sourdough bread

100g feta, crumbled

1 bunch of coriander, chopped

2 handfuls of crispy corn

Juice of 1 lime


Pre-heat the oven to 240C. First make the salsa by blitzing all the ingredients in a food processor. Taste and add more lime juice or seasoning if you like, then put to one side.

For the vegetable topping, place the tomato and pepper on a tray and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 20 minutes until starting to turn black. Remove and leave to cool. Heat a little more oil in a pan over a medium heat. Add the onion, garlic and bay leaves and sauté for 5 minutes. Roughly chop the roasted pepper and tomato and add to the onion mixture along with the paprika, cumin and honey. Season with salt and pepper. Allow to simmer.

Bring a small pan of water to a gentle boil and add the white wine vinegar. Crack the eggs one at a time into the water. While they’re cooking, toast the sourdough and place on a plate. Drizzle with olive oil, then top each slice first with the avocado salsa, then the tomato mixture. Sprinkle over the feta, coriander and crispy corn, add a squeeze of lime juice, and finish with the poached eggs.

"Milkshake" Singer Kelis Opens Pop-Up Restaurant

Singer Kelis Rogers—known to most as Kelis—made a name by singing about her milkshake bringing all the boys to the yard. Now, the New York-born songstress is making a foray into a different kind of food: fine cuisine. Rogers’s first pop-up restaurant will be hitting London in July, and while some might be surprised by hit maker’s move into food, the Cordon Bleu-trained chef is determined to prove her culinary passion and prowess to the world.

After selling six million records around the globe and snagging a Grammy Award nomination in the process, Rogers decided to step away from the stage and into the kitchen. “Cooking school revolutionized everything in my life,” she says in an interview The Guardian. “I had spent four years tied to a label I hate, which was like an arranged marriage. I felt exhausted, under appreciated and really disrespected and it sucked.”

Though Rogers grew up around food—her mother ran a catering business in Harlem—she spent 10 years in the music industry after signing her first record deal at 17. However, following her release from her contract in 2008, Rogers knew she wanted to get back to her roots and the food she was raised on. The singer graduated from the Cordon Bleu in 2009, but after an unexpected pregnancy and divorce, she turned back to the music industry to pay the bills. “Everything was upside down and I didn’t know how to support myself through food yet,” she says. In 2014 she released an album aptly named, “Food,” which included songs such as “Breakfast,” “Jerk Ribs,” “Biscuits and Gravy,” and “Cobbler.”

Soon, she resubmerged herself into the food world and wrote a cookbook titled “My Life on a Plate: Recipes From Around the World,” which was released last year. Now her kitchen skills are being tested on a much more public space: her own restaurant. Rogers will be collaborating with the cooking duo behind the London restaurant Le Bun to open a pop-up eatery that will run though July. Then, she’ll be taking her menu on the road to a variety of U.K. based festivals.

The chef, who is best known for her hit about another food entirely, will serve up juicy pork flanks and blackened pineapples, in a mission to prove her cooking abilities to the world. “Keeping things super balanced, bringing together flavors I’ve experienced from all over the world, is what I think makes me stand out as a chef,” she says. “There’s also something so aggressive about music—it attacks your ears even when you don’t want to listen—whereas food is the total opposite. Food is a choice and I think because of that, there’s a certain level of respect that has to go into it.”

This is for Amber, who won a fic from me in a giveaway like a year ago (I’m so sorry it’s taken so long ;___;). She asked for a Sterek jock/nerd auction.  

“Derek, please.”

“I said no, Cora,” Derek replies waspishly, rolling onto his back. He drags a hand over his face. “I have plans.”

“Oh please,” Cora scoffs. “Studying doesn’t count.”

“Finals are - ”

“Two weeks away,” Cora cuts in scornfully. “It’s only a couple hours, Derek, not a full day. You’re not going to be missing out on anything.”

Derek scowls up at the ceiling, trying another direction. “You can’t just pimp me out like this. I - ”

“Oh my god,” Cora sighs. “Look, I didn’t do this to ruin your life, okay? I was legitimately going to go, but I can’t swap shifts again or Mel says she’ll fire me - I wasn’t going to pull you into this. I don’t see why you’re complaining; it’s all paid for, and it’s all for charity. A good cause, Derek!”

“If it’s all paid for, then why do I have to go?” Derek argues.

Cora sounds like she’s about to pull her hair out. “Because I thought it might be nice for you to get out of your apartment? Just ignore the fact that it’s a date and think about it as a chance to get a nice meal on someone else’s dime, okay?”

Derek hesitates. He has been eating a lot of microwave meals lately. “Isn’t your date going to be pissed when a guy shows up? Won’t he be expecting you?”

He can almost hear Cora shrug. “He’ll probably just be happy someone shows up, to be honest. I only bid on him because no one else did and I felt bad. And anyway, his little stat sheet thing said he was bisexual, so I think it’ll be fine.”

Derek sighs. “What’s his name?”

“I don’t know.”

“Cora - ”

“I don’t know,” Cora repeats, aggrieved. “They were playing up the whole mystery date thing. You just go to the restaurant and tell them you’re there for Bachelor #6, and they do the rest.”

“This is the stupidest thing I’ve ever heard of, and I’m including that time Laura thought it would be a good idea to jump off the roof into the shallow end of the pool,” Derek says, and Cora giggles at the memory. He sighs again. “I’ll do it, but only because I want steak.”

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