Latest news with #padThai
North Wales Live
4 days ago
- Entertainment
- North Wales Live
We visit Rhyl's new seafront food hall and pick the biggest queue
The new Queen's Market in Rhyl has officially opened its doors to the pubic. The long-awaited development includes 16 individual food and retail units, a double-sided theme bar and a large events space, and promises to be an integral community space right in the heart of Rhyl. The food hall and market cost over £12m to develop and received funding from the Welsh Government, largely through its transforming towns programme. The project has also received funding from the UK Government and by Denbighshire County Council. The new glass fronted building certainly looks sleek and contemporary with a mezzanine for additional seating, alongside a nod to the past with a mural, which shows how Queens Street used to look like in days gone by. The venue looks well set up to host a variety of live entertainment and events with a full-size stage and tv screens showing live sport around the venue. However, it was the delicious aroma drifting from the food courts, which we were interested in testing out today. The list of independent vendors is certainly impressive, with a choice that will unquestionably please the fussiest of families. Bad burgers and dirty dogs offer a range of handmade smash burgers and gourmet hotdogs with a variety of fully loaded fries and a range of soft drinks. Go Greek offer a full range of traditional Greek food with souvlaki, halloumi fries and Greek desserts. There is a noodle bar called Kumo Ramen alongside a wide range of Thai food including red and green curries and pad Thai from Kinn Kinn. Fans of pizza won't be disappointed with freshy made, hand-stretched, stone-baked pizzas, from Little Italy pizza Rhyl. Wrapped and loaded offer artisan wraps, with high protein fillings, whilst Street Pot cook up Caribbean delights and feature dishes such as jerk chicken, jerk curry, rice and peas, and fried plantain. Pudz Ice Cream rolls dish out ice cream rolls, freshly made waffles and crepes, which can be topped with classic toppings such as fresh fruit, chocolate, cream and more, as well as their famous fresh milkshakes. Donat DWT, entice you with a full range of glazed and filled donuts. You can wash it all down with spill the beans, who serve up freshly ground coffee, a choice of artisan tea as well as pastries and cake favourites. The full-service bar, which provides drinks for both the events area and the market space is named 'The Spirit of Rhyl' and run by Spirit of Wales distillery, where visitors can even make their own flavoured gin. Now, where do you start with such a vast list of options. The different sweet and savory aromas from each of the vendors played havoc with my senses. We decided to go for the one with the biggest queue, as that was surely a good sign? Although all the vendors looked pretty busy to be fair. Go Greek had a number of pitta wraps, kebabs and special boxes on the menu, which was certainly attracting the customers. When you think of Greek food you probably think of the delicious Greek chicken gyros. Vendors line the streets in all the Greek cities with their vertical rotisserie of meat (either pork or chicken) The name gyro comes from the Greek word for 'turn': the meat is usually cooked on a vertical spit. We ordered a special chicken gyro box for £10, which included fries, salad and tzatziki. They give you a buzzer that will light up and vibrate when your food is ready. I kept staring at the buzzer in anticipation but still got started, when it actually went off. It only took about 10 minutes for order to be ready and that was with a fairly big queue. Our plan was to share the Greek box between the two of us and then grab a cake and drink from a different vendor. The generous Greek portion was easily enough for two people, especially for a lunch time meal. The chicken thighs were marinated and tasted succulent and juicy. The salad consisted of shredded lettuce, tomato, and thinly sliced onion. Tzatziki is one of the most common dips you'll find in Greek cuisine. The cucumber yogurt dip really added a bit of zing to the dish. I could see why the kiosk was proving such a huge hit. Go Greek had desserts such as Baklava or Portokalopita, which is a very popular orange cake. However, in the interest of trying a different vendor, we headed to 'spill the beans' for coffee and cake. Spill the beans had a variety of hot or cold drinks with a small cake menu. The cakes included the usual traditional fare of Victoria sponges, lemon drizzle and tiffin. After a bit of hesitation, I opted for a crunchie brownie, which was surprisingly dense and gooey with a layer of honeycomb on the top. My wife went for her usual fruit scone with lashings of jam and cream, and was certainly not disappointed. She washed it down with a small americano with hot milk, whilst I went for the intriguingly titled 'mango and dragon fruit' drink. It turned out to be a bit like a blue passionfruit squash but it did the job of quenching my first after the rich chocolate brownie. The place was very busy with a real buzz in the air, helped as it was the start of the summer holidays. We walked around the vendors and noticed Aber falls gin and Conwy brewery were selling their wares, alongside a sweet shop and a soon to be opened sandwich kiosk. Upstairs, there were dart boards, shuffleboards and table top football games to entertain the whole family. The new 'Queens Market' offers a variety of street food from independent vendors, all under one brand new shiny roof. The designers have a done a good job of preserving its proud past whilst embracing the future. These kinds of Artisan markets have done well in other parts of the country, and I must admit, I was more than impressed with the entertainment options and variety of choice on offer in the revitalized food courts of the Queens Market. The Facts Go Greek Special Box £10 Sill The Beans coffee Scone £4.00 Brownie £3.75 Americano £3.35 Mango and Dragon refresher £3.75 £14.85 Opening Times: Monday to Saturday 10am to 10pm Sunday 10am to 8pm Atmosphere- Busy and buzzing due to the start of the summer holidays Car Parking- We managed to get the last spot available in a rather small car park to the right of the building £1.50. Disabled Access- Full disabled access and toilets. Service- Order at your vendor of choice and grab a buzzer Overall- We tested the food courts at the brand new revitalized 'Queens Market' in Rhyl. Queens Market Sussex Street Rhyl
The Age
09-07-2025
- Entertainment
- The Age
Stir-fried pipis and $1 congee: New late-night Thai joint brings Bangkok's Chinatown to Melbourne
Though Yaowarat is a great place for a group, there are plenty of single-dish meals too. I'd happily slide in by myself for pad Thai, comforting pork bone soup or pad see ew, stir-fried flat rice noodles in soy-based sauce licked with the smoky char of the wok. There's a Melbourne-style freedom to some items. I was disarmed and charmed by a salad that includes both raw and cooked prawns, tossed in a hot, tart fermented fish dressing. It riffs on goong chae nam pla, a traditional raw prawn dish that's adjacent to ceviche, and a cooked prawn salad with herbs. You get the bouncy sweetness of the cooked shellfish, and the jelly-like stickiness of the raw. As a staffer tells me later, the idea is to meld seen-it-before comfort and adventure into one scintillating salad. Yaowarat is alcohol-free but a liquor licence is pending. Meanwhile, there's purple butterfly-pea lemonade, Thai milk tea and lychee soda, among other quenchers. Beers and cocktails will be an improvement for sure, especially as Yaowarat is styling itself as a late-night place for prawns, pipis, pomfret and pork. No matter the beverages, this is a cool addition to Melbourne's laneway lairs. Three more laneway finds to try Saadi at Sunda Modern Indian cooking is one of the most exciting trends in Australian dining and pop-up concept Saadi is at the forefront. Good Food's Young Chef of the Year Saavni Krishnan and previous Young Chef finalist Aditya Suresh are cooking winter dishes such as comforting dal khichdi made with local red lentils and served with pumpkin fritter and Brussels sprouts. On until July 26. 18 Punch Lane, Melbourne, Pecks Road Tucked down Manchester Lane, this new doughnut and sandwich deli has a realistic approach to sugar-laden treats. Owner and chef Albin Lawang is also a personal trainer and thinks both fitness and indulgence have their place in a happy, balanced life. That must be why I'm happy to balance one of their ube (purple yam) brioche scrolls in my hand on its way to my mouth. Also in Caroline Springs. The Moat Hidden beneath the State Library, Moat is easy to miss even though it's been here since 2011. The Italian menu is homely and honest, with antipasti such as eggplant and provolone balls and main courses of slow-roasted lamb shoulder. Wednesday is gnocchi night, with a choice of three dishes, salad and wine for $40.
Sydney Morning Herald
09-07-2025
- Entertainment
- Sydney Morning Herald
Stir-fried pipis and $1 congee: New late-night Thai joint brings Bangkok's Chinatown to Melbourne
Though Yaowarat is a great place for a group, there are plenty of single-dish meals too. I'd happily slide in by myself for pad Thai, comforting pork bone soup or pad see ew, stir-fried flat rice noodles in soy-based sauce licked with the smoky char of the wok. There's a Melbourne-style freedom to some items. I was disarmed and charmed by a salad that includes both raw and cooked prawns, tossed in a hot, tart fermented fish dressing. It riffs on goong chae nam pla, a traditional raw prawn dish that's adjacent to ceviche, and a cooked prawn salad with herbs. You get the bouncy sweetness of the cooked shellfish, and the jelly-like stickiness of the raw. As a staffer tells me later, the idea is to meld seen-it-before comfort and adventure into one scintillating salad. Yaowarat is alcohol-free but a liquor licence is pending. Meanwhile, there's purple butterfly-pea lemonade, Thai milk tea and lychee soda, among other quenchers. Beers and cocktails will be an improvement for sure, especially as Yaowarat is styling itself as a late-night place for prawns, pipis, pomfret and pork. No matter the beverages, this is a cool addition to Melbourne's laneway lairs. Three more laneway finds to try Saadi at Sunda Modern Indian cooking is one of the most exciting trends in Australian dining and pop-up concept Saadi is at the forefront. Good Food's Young Chef of the Year Saavni Krishnan and previous Young Chef finalist Aditya Suresh are cooking winter dishes such as comforting dal khichdi made with local red lentils and served with pumpkin fritter and Brussels sprouts. On until July 26. 18 Punch Lane, Melbourne, Pecks Road Tucked down Manchester Lane, this new doughnut and sandwich deli has a realistic approach to sugar-laden treats. Owner and chef Albin Lawang is also a personal trainer and thinks both fitness and indulgence have their place in a happy, balanced life. That must be why I'm happy to balance one of their ube (purple yam) brioche scrolls in my hand on its way to my mouth. Also in Caroline Springs. The Moat Hidden beneath the State Library, Moat is easy to miss even though it's been here since 2011. The Italian menu is homely and honest, with antipasti such as eggplant and provolone balls and main courses of slow-roasted lamb shoulder. Wednesday is gnocchi night, with a choice of three dishes, salad and wine for $40.
Time Out
03-07-2025
- Health
- Time Out
Cannabis dispensaries must become medical clinics
When Thailand decriminalised cannabis in 2022, it wasn't just legislation that shifted – it was the entire mood. Overnight, the country known for some of the world's most punitive drug laws became Asia's green frontier. Khao San Road turned into a sort of tropical Amsterdam, only stickier. Shopfronts hawked pre-rolls beside pad Thai stalls. Dispensaries popped up like convenience stores, each promising 'wellness' with a wink. But the regular high didn't last. This year, just three years after the grand opening, the shutters are being pulled back down – slowly, bureaucratically, but unmistakably. The Department of Thai Traditional and Alternative Medicine now insists dispensaries must transition into medical clinics. A doctor on-site, a clinic licence, prescription slips. Paperwork over pleasure. The message is clear: fun time's over. The irony, of course, is that many of these shops had licences. Around 18,000, in fact. But of those, only a fraction qualify as actual medical facilities. Come November, roughly 12,000 will be up for renewal – and unless they conform to the new rules, they'll go the way of the hookah bars before them. Another boom gone bust. The government says it's a necessary correction. There are concerns, after all. Kids getting high. Tourists lighting up on beaches like it's a full moon party every night. A whiff of moral panic, served with a side of public health anxiety. The kind of thing that gets talked about at dinner tables and school meetings. But then, it was never really about medicine, was it? The fanfare in 2022 wasn't about doctors or dosage forms. It was about a new kind of freedom. The legalisation was free, yes, and it cracked open something – a rare moment when Thailand let loose. When old norms gave way to something riskier, greener, less scripted. The new regulations want to write the script back in – sober, clinical, controlled. One could argue it's damage control. That things went too far, too fast. But there's something uncomfortable about watching a country recoil from its own permissiveness. It reveals how fragile progress can be, how quickly reform is repackaged as a misstep. Perhaps the bigger question isn't whether weed should be recreational or medicinal. It's why freedom, once granted, is so quickly deemed dangerous. What does it say when a society allows liberation – only to fear its consequences?
Listly
26-06-2025
- Listly
6 Best Street Foods in Bangkok You Should Not Miss – Savour Mouth-Watering and Enticing Culinary Delights
A well-known street food that is tried by numerous foreign tourists is pad Thai or stir-fried rice noodles. The principal ingredients used to make this dish are noodles, tofu, tamarind paste, red chilli, palm sugar, fish sauce, crushed peanuts, shrimp, garlic and lime. These varied elements provide the noodles with distinctive flavours and textures. As you can find this dish seemingly at every street corner, it is very easy to try it wherever you go in Bangkok.
