And, the EU is very much involved in the ECAC, for instance with regulation 300/2008 and here is the map of ECAC
Member State
Candidate State
and so, do you really believe that those in power in "Europe" do not know this ?
Turkey has bilateral treaties with the EU just as Switzerland has. Turkey is included in most European organisations. So that EU functionaries saying anything else than that Turkey is European defacto are just liars. Reality is that they long ago DID agree Turkey to be part of Europe. And those EU functionaries are also in the Council of Europe where matters like road traffic rules etc are settled.
....and Israel's in the Eurovision
come on guys what has this got to do with opening an Asian restaurant?
hehe was wondering when this would get mod attention. However, in defence of the derailment, the thread was rubbish anyway so free real estate to mess about. Or not?
as an "Asian" restaurant should have nourishments on offer from between Pakistan and Korea, but neither of the Middle East nor of "Asian" Russia. Nobody has any doubt that Iran is on the Asian continent, but an Iranian restaurant is not an Asian restaurant.
Another aspect is that Indian/Pakistani/Bangladeshi/SriLankan cuisines are clearly different from Chinese/Korean/Japanese cuisines (with Vietnam, Thailand etc in between).
To put it short, I generally abstain from "Asian" restaurants.
Well semantics are important, but then an Asia restaurant in the UK also wouldn't include the Indian subcontinent, and would just refer to Far-Eastern or South East Asian food.
alright, this makes sense !
Sorry for the groans guys. I just think you're muddling up a perfectly valid thread.
And yet your post and your very presence on the thread was the furthest off-topic it's been. Aren't you missing a "Weird fluffy religion thread composed of one large circular argument with smaller post hoc ergo propter hoc and ad hominem logical fallacies thrown in for good measure"
The only thing I can tell you on this thread on the Food/Drink section is.... Panchang!
Where can one get authenticate korean food around here?
Korea House Das Interieur ist stilvoll und gemütlich, das Personal zuvorkommend. Einzig die Aussicht auf die viel befahrene Strasse stört ein wenig. Besonders zu empfehlen ist der ausserordentlich gute Tee. Adresse:
Ueberlandstrasse 3
8050 Zürich
Tel: +41 44 312 18 19
Fax: +41 44 312 18 20
Öffnungszeiten:
Mo-Fr 11.00-14.00 Uhr/17.30-23.00 Uhr; Sa-So 17.30-23.00 Uhr
Haltestelle: Waldgarten , 7/9/62/N7 Bambushain Wer sich für die asiatische Küche begeistern kann, der sollte unbedingt einmal in den Bambushain abtauchen. Dort wird koreanische Küche serviert.
Adresse:
Vogelsangstrasse 33
8006 Zürich
Tel: +41 44 363 22 28
Fax: +41 44 363 22 25
Öffnungszeiten:
Mo-Fr 11.30-14.30 Uhr/18.00-23.00 Uhr; Sa 18.00-23.00 Uhr; So geschlossen
Haltestelle: Vogelsangstrasse , 33
Korea-Pavillon Koreanisches Spezialitäten Restaurant. Adresse:
Badenerstrasse 457
8003 Zürich
Tel: +41 44 492 33 32
Fax: +41 44 401 51 75
Öffnungszeiten:
Mo-So 11.30-14.00 Uhr/18.00-23.00 Uhr
Haltestelle: Letzigrund , 2
---------------------------------------------------------------------------------
I have been in the Korea Pavillon several times over many years. I have never been to Korea. But what I CAN say is that the Korea Pavillon is a very good restaurant
No Problem. You will get it back whenever you derail a thread next time by getting all hung up on a religios comment somebody makes in a side note. I guess I do not need to wait for long to see this happen again.
I would call it "ok". The food was pretty original, but not as spicy as it is in Asia. I love Korean bbq "at the table", wich they did not offer when I was there... I am not sure why, but when we were (some weekday evening) there the restaurant was completely empty which was a bit of a weird atmosphere for us.
I suspect somebody's angling for a Mod position...
I seriously had to laugh out loud in my office. I suspected him to have been a bit drunk when we got mass groaned at... so you are saying that to become a mod you have to behave a bit like a Sunday night drunk poster? I guess I completely misunderstood this attempt of behaving balanced and grown up. But now we at least know what you have to do if you want to become a mod...
(But I cannot remember that Slaphead has dished out groans to become one... that must be a clear case of discrimination then. What religion does he have?)
On Topic formality: You need to start a company and get the relevant licenses to start an Asian restaurant in Switzerland
I have no idea what happened there, he wasn't even on this thread and it doesn't even have Onward Christian Soldiers theme music.
Me? Sorry, I couldn't. Not much time nor interest.
But sorry for the groans folks. Stay on topic please.
Of course you do. This happened:
People were quite interested in this thread until you started posting callously about history.
Notice, Wollishofener had his groans removed. Also, notice that threads are in categories for good reason.
You heathens!
I find that a lot of Asian restaurants here are so watered down in flavor. Either they do it on purpose for their gringo clientele, or they have problems getting the proper ingredients.
This is especially true of Korean restaurants around here. I have to give them the extra wink to make it real - hot, spicy, and unapologetically korean.
I think "Asian" is a little unspecific. Hard to find the right description if you want to offer food from multiple cuisines though.
In the UK I do know restaurants that offer cuisines from the subcontinent and further East though.
e.g. http://www.maida-restaurant.co.uk/
It describes itself as Indian and Indo-Chinese (despite being, at its centre, Pakistani).
Just to makes sure this post is on topic ( ) here's what I think about a restaurant like this:
1) Don't worry about authenticity . . . especially if you're going to do it half-heartedly. Yes, if necessary, food should be echt scharf or whatever, but you're never going to get all the proper ingredients and even those you do get may not be fresh enough to deliver the shrill to the food.
2) Don't ignore authentic techniques: That lamb dish is cooked on the bone for a reason . . . don't use boneless meat to make the dish user-friendly while sacrificing taste
3) Source local, think global. Find the best ingredients that Switzerland has to offer and produce a menu that uses them successfully.
As an example of this, Café Spice Namaste in London, makes a Goan Vindalho del Carne de Porco using British Lop pork. The Michelin rated Indian restaurants in London also take this approach. It would be great to see some Berglamm carefully treated with some kind of 'Asian' approach, or for river fish here to be used.
4) Cook with care and passion. This is the only rule. You can tell when people are going through the motions or only doing it for money.
This is where fusion comes in. Which isn't bad, as long as it is executed artfully, intelligently and sensibly rather than by simple compromise. People can tell the difference.
If you can't find Tangkong, try watercress or spinach. If you can't find the right cabbage, then try one of the local ones.
Yes, Lily's is slightly confused but one look at the menu, with the exception of the odd miso soup here and there, I can tell that they are predominantly Thai. they do a damn mean pad thai and fried rice!! Nom nom.
Unfortunately fusion is often defined stylistically rather than by simply adapting to local ingredients.
I wouldn't necessarily call salmon tikka fusion.