MENU THE DAILY POST FOOD AND DRINK GUIDE June 09
Taste with a twist
Southport restaurant’s award-winning chef
Sparkling idea
British wine you can drink with confidence
The spice of life Let Thai cooking tantalise your tastebuds
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DAILY POST Tuesday, June 9, 2009
fresh
Virtually perfect food NO NEED for Nigella for recipes in the future – we’ll get them straight from the fridge’s mouth. Fridges of the near future will be equipped to sense what food is in there, contact you on the way home from work and suggest a recipe, according to predictions by Comet. Boffins also predict a 3-D virtual hologram chef will stand by your side offering cookery advice and giving demonstrations. But it won’t be a case of too many cooks – it will only speak when spoken to by you. Bob Dark, from Comet, says the advances should be on offer by 2014. He says: “In previous decades, areas such as home entertainment have excelled in technological advances, and it will soon be the kitchen that will start to evolve and introduce new and exciting developments.”
Victorian values TELEVISION chefs Clarissa Dickson Wright, right, and Kevin Woodford will be joined by archeologist Alex Langlands, from The Victorian Farm, in full Victorian dress, at the Cheshire Show this year. The trio
will be demonstrating their crafts on both days of the event – June 23 and 24 – in the Roberts Bakery Food Hall’s live cookery theatre. Hundreds of local food producers will also be showing off their meat, fish, pies, wine, chocolate and cheeses. ■ ADVANCE tickets for the show are available on 0845 124 98 22 or on www.cheshire countyshow.org.uk and cost from £13 for an adult ticket.
food facts MANUKA honey, produced on the Tregothnan estate, in Cornwall, using bushes imported from New Zealand, is the country’s costliest, at £55 per pot
food facts A STALK of broccoli weighing around five ounces contains more Vitamin C than 204 apples
try it . . . WITH reports of a bright yellow disc in the sky arriving almost weekly now, it’s time to bring out the barbecue. Jack Daniels Whiskey has produced a new range of barbecue sauces, all containing their famous liquor, ranging from full flavour smokey to rich honey and hot chilli, and priced at £2.29. Available from major supermarkets. ■ INDULGE your sweet tooth without feeing your waistline with Skinny Candy, a 99-calorie range of guilt free confectionery. Created by the founder of the Coffee Republic chain, Sahar Hashemi, it
WINE-LOVERS are invited to Il Forno, on Duke Street, Liverpool, this month, for their fourth tasting event. Chef Paolo Cillo will serve up a five-course dinner for the event (June 16, 7.30pm) for guests to enjoy while being treated to a journey through the vineyards of Italy, courtesy of Enotria Wines.
includes cola bottles and the chockstik. ■ SKINNY Candy is available from Waitrose and costs 59p. Visit www.skinnycandy.com for additional stockists.
Dinner date
■ TICKETS cost £34. For information, go to www.ilforno.co.uk
Simon Whitnall, 29, personal trainer for Synergy Fitness Camps and 3D People
Who would you invite to your dream dinner party? Tiger Woods, Michael Jordan and all of The New Zealand All Blacks.
guest? Gordon Ramsay. If I was cooking, he would rip me to pieces and try to make my good farm food too fancy!
Who would be your nightmare
What would you all drink? New Zealand white wine, Italian Red wine and plenty of great H²O.
Simon Whitnall
What would you serve? A three-course meal with the main being the lamb rack . . . of course, unless it was in the heat of the summer, I would serve a mix of BBQ meat and seafood and a really nice seasonal salad. What would be the topic of conversation? New Zealand
winning the 2011 Rugby World Cup and Tiger Woods’s golf swing. Michael Jordan really likes golf, too. Who would do the washing up: My guests, of course! If I am cooking for that many people, they can do the washing up.
Tiger Woods
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DAILY POST Tuesday, June 9, 2009
Chef’s Table
Taste with a twist from an award-winning chef Loyalty has paid dividends for one young chef who now finds himself in charge at a top restaurant. William Leece reports
D
ARREN SMITH is nothing if not loyal to his employers. Whereas many a skilled chef has hopped from one job to the next faster than a reshuffled Cabinet minister, he has stayed with the Warehouse Brasserie, in Southport, ever since he came out of catering college. Not that he is under much pressure to move on. The Warehouse made a name for itself almost the moment it opened in the mid-1990s, and has managed to hold on to its good name over the years, with a Michelin Guide listing earned and retained over the years. It is also, it has been suggested, Gordon Ramsay’s favourite place to eat when he is the area. Darren has been with the Warehouse for 11 years or so now, winning a number of awards over the years. In 2002, he took the North West Young Chef of the Year title, the Best Young Chef in Merseyside award, and was also a finalist for the Gordon Ramsay Scholarship in 2005. The Best Young Chef in Merseyside title has also been awarded to various other members of the team over the following years. But it’s only in the last few weeks that Darren has finally moved into the top job at the Warehouse’s kitchens. Chef director Marc Verite moved on to set up his own business, and Darren was ready at last to take over as his own man. Like many a chef, he’s determined to keep things simple. “International fusion, retro dishes with a bit of a twist on them,” he explains. “That’s why we’ve had things like a jam roly-poly in a trifle, for example.” A glance down the Warehouse’s a la carte menu illustrates the point. Grilled sea bass fillet, tempura soft shell crab, and crunchy Asian veg with a wasabi drizzle speaks of a Far Eastern influence, but a roast suckling pig, apple puree, and crispy black pudding speaks more of traditional British fare. Main courses like this will cost anything between £12 and £18 at the Warehouse, pitching it at the upper end of the mid-market among Merseyside restaurants, but almost in the bargain basement category when it comes to dining out in London. “We’ve had customers from London telling us how reasonable
Emphasis on locally-grown produce: Darren Smith, head chef at the Warehouse, in Southport
Asparagus soldiers with runny fried duck egg and brioche croutons INGREDIENTS, PER PERSON 6 x English Asparagus Spears, washed and trimmed 1 x Duck egg Brioche cut in to 1cm cubes (approx 4 per serving) Chopped chives to garnish Olive oil Salt Cracked blacked pepper Butter and seasalt, to glaze asparagus METHOD
1. Place your brioche cubes onto a baking tray and coat them lightly with olive oil, place in pre-heated oven (180C) for 9 to 10 minutes or until the croutons are crisp. 2. Plunge spears of English asparagus in boiling salted water for 2 to 3 mins, take out and put in ice water to stop them from cooking any further and to keep their green colour. 3. Take out of water and place on a baking tray. Just before
our prices are compared with what they’re used to,” says Darren. Menus are changed on the first of every month, with as long as three weeks going into the planning stages after consultations with staff and suppliers to see what foods are
you’re ready to serve, brush the plunged spears with butter and sea salt, and put under a hot grill for 3 to 4 mins. 4. While your asparagus is under the grill, fry off a duck egg until the white is cooked and the yolk is still runny. 5. To serve, place asparagus on a warm plate followed by the duck egg and the croutons, finish off with a few chopped chives and a grind of black pepper.
in season and what special offers are around. “Basically, it means that as soon as we put the new menu in, we’re working on the next one,” Darren explains. The emphasis is on locally-grown produce and ingredients where
possible, and Darren and his team source a wide selection of fresh fruit and vegetables from farms in the Lancashire and Merseyside areas. These include asparagus grown in Formby, tomatoes and potatoes
Picture: ROB LOVETT/ rl050609bwarehouse-6
farmed in Banks and Scarisbrick, as well as the Southport shrimps. It’s a highly-pressured life, and one that has taken a toll of many a chef’s marriage. In Darren’s case, though, his wife knows what the score is and can make allowances. They first met when she was a waitress at the Brasserie, and now she works in the admin office helping to keep the business rolling along. “She knows the stresses of the job,” Darren admits, “and when it’s best to keep out of the way!” Probably because of its success – it has been named by one national newspaper as one of the top 50 restaurants of its type in the UK – turnover has been very slow with kitchen staff. Darren himself has been there since starting at the bottom as a teenager – he’s 29 now – and many of those who work with him in the kitchens have been there for two or more years. The Warehouse is owned by businessman Paul Adams, who went on to open the Vincent Hotel in Southport last year, to the similar sort of acclaim that has followed the brasserie. bill.leece@liverpool.com
DAILY POST Tuesday, June 9, 2009
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Spice up your life th Emma Pinch has her taste buds excited by the new Thai restaurant in Liverpool One
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Thanyanan Phuaknaop (aka Pum) one of the chefs at Chaophraya, at Liverpool One Picture: JAMES MALONEY/ jm010609thai-12
Open every day 11am - late
LIVE CUBAN BAND PLAYING FRIDAY & SATURDAY NIGHTS LIVE LATIN JAZZ BAND EVERY SUNDAY AFTERNOON
SPECIAL OFFER
Monday-Thursday until 30th June 2009
£13.95
2 Courses from our A La Carte menu for only Including FREE bottle of house wine per couple on production of this advert
per person
Full A la Carte Menu every day • Traditional homemade Tapas from only £2.95 All day Sunday Roast – £8.95 Discover the true taste of Cuba at La Cubanita where the rhythm never stops!
0151 709 5335 www.lacubanita.co.uk
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2 CAMPBELL SQUARE, LIVERPOOL L1 5AX
• Vibrant Atmosphere • Live Music • Great Latin Food
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Bookings now being taken for Graduations and Father’s Day
T’S healthy, light, packed with flavour and reassuringly exotic. Demand for good Thai food has largely outstripped supply on Merseyside, with Thai restaurants never becoming as ubiquitous as their High Street Chinese counterparts. But with Thai food now becoming widely available – the highly-rated Chaophraya restaurant opened in Liverpool One yesterday – people want to try their hand at dishes from South East Asia that are more healthy and authentic than chicken with sweet and sour sauce from a jar. Chef Thanyanan Phuaknapo – nicknamed Pum – runs Thai cookery workshops at Chaophraya in Manchester. She’ll soon start classes at the Liverpool restaurant, too. “Thai food has got more popular and people want to know how to cook it at home,” she explains. “The special thing about Thai cooking is that we use fresh ingredients, rather than dried. It’s not as oily as Chinese food, as they like their food to look shiny. Because it’s so hot, we don’t need anything oily.” Green or red curry paste should be store cupboard staples, says Pum. She recommends Nittaya brand. A great supplier of Thai food, she says, is based in Prenton – Premium Thai Produce Ltd, or Raanthai (tel 0844 414 2311, North Cheshire Trading Estate, Prenton). While the fresh pastes are excellent, pounding the herbs and spices yourself is more authentically Thai. “You can use paste but in Thailand we like to pound the ingredients together with a pestle and mortar,” says Pum. “It should take about an hour. You cover the bowl with your hand and just bang the ingredients. You don’t get the essential oil out of the skin so well using a blender.” Kang Pa, jungle curry, is less ubiquitous than green or red, but just as tasty. It isn’t mixed with coconut milk. The end result is sweet and hot. “In history, it was what you used in the jungle when you were hot and needed something hotter to eat. You wouldn’t
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have had coconut milk but you would cut some vegetables and kill an animal. You put what you found into the pot, with water and some sugar cane.” Tom Yam – meaning clear soup – is another favourite. The paste is available in supermarkets, but making your own is easy. “The stock is made from boiling a chicken bone in water, nothing more than that,” says Pum. “Add any chicken or prawns you have, put in the lemon grass, lime leaf, chilli and galangal, leave that to boil. Then you season with fish sauce and a little bit of sugar.” She suggests adding any “non-juicy” vegetable, like cauliflower. Sometimes the spice ingredients are
Store-cupboard essentials GALANGAL (KHA) – Looks like a ginger root without the rough, woody surface, right. However, it has a delicate, citrusy, earthy aroma, with hints of pine and perfume.
centimetres and pound it in a pestle and mortar to release its aromatic oil or boil in water for 10 minutes to make a medicinal tea.
TAMARIND – The pulp of the tamarind pod is packed into squishy bricks and looks like dried figs or dates, but has a sharp sour/sweet taste. aromatic, astringent flavour.
PALM SUGAR (NAHM DTAHN BPEEP) – Made from the sweet, watery sap of the buds of the sugar palm. Formed into golden semi-solid pats, it is slightly fudge-like. Balances out the salty flavour of the fish.
LEMON GRASS (TA-KRAI) – Look like pale spring onions with a woodier stalk. Use the bottom seven or eight
FISH SAUCE (NAM PLA) – Derived from fermented fish and used in place of soy sauce.
LIME LEAVES (BAI-MAKRUT) – From the Kaffir lime, they are dark green, glossy with a distinctive hour glass shape. They are shredded and added for their
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DAILY POST Tuesday, June 9, 2009
he Thai way
Cupboard love LA MAISON du Chocolat's Tamanaco chocolate coffret would make an ideal Father’s Day present for dads who love the dark stuff. It contains five varieties of pure ganache made with the finest cocoa beans. Or you could just buy them for yourself. Priced £39 (www.lamaison duchocolat.co.uk)
"I AIN'T washin' no dishes, fool!", but now you can with this special tea towel. The ideal thing for ATeam fans who love nothing more than to keep their dishes sparkling. Get yours from www.hunkydory home.co.uk, priced £7.50.
Just some of the ingredients used in dishes at new Thai restaurant, Chaophraya Picture: JAMES MALONEY/ jm010609thai-5
used whole. As a sandwich-style dish, pickled plums, pickled ginger, lemon grass, galangal and soy sauce go on top of a piece of fish which are then wrapped in banana leaves and steamed. Banana leaves are used instead of clingfilm – better, says Pum, because they impart another flavour of their own. Dishes vary enormously across Thailand, according to local ingredients. In the North, away from the sea, spicy pork or beef sausage tend to be very popular. Very hot dishes tend to come from Southern Thailand, often seafoodbased. “Where I come from, we’ll chew a chilli along with our meal as a side dish if it’s not hot enough.” A favourite
HOW cute is this picnic bench styled condiment set? Best of all, it’s filled with all the various bottles and shakers you will need for basic seasoning! Perfect for barbecues, it will sit on your full-size picnic bench as people gather round it with their burgers and sausages. Get one from drinkstuff.com, priced £14.96.
dish is tamarind curry, which is very easy to make. “You take lime leaf, galangal, tamarind, sugar and salt and put them in a pot with chicken stock, vegetables and fish. You just cook it until the water is boiling, only a couple of minutes.” The sweet Pad Thai, which means rice noodles, is popular in central parts of Thailand. Says Pum: “If you have the ingredients, Thai food is simple to prepare, healthy and very tasty.” ■ CHAOPHRAYA, Liverpool One, 5/6 Kenyon's Steps, Liverpool (tel: 0151 707 6323), emma.pinch@liverpool.com
A favourite Thai recipe
BOOK A TABLE FOR 4 FOR FATHER’S DAY & RECEIVE A FREE BOTTLE OF HOUSE WINE
Pad Ma Kam (Prawn Pad Thai) serves 2 SOAK 100g of rice noodles in water for 10 minutes. Meanwhile, heat two tablespoons of vegetable oil in a wok and when hot add a tablespoon of sliced red onion, a tablespoon of chopped turnip, 10 prawns and an egg. Add the noodles, tossing over a high heat, add 2 tablespoon of water, and stir until the noodles are soft. Season with two tablespoons of tamarind sauce, one tablespoon of fish sauce, three teaspoons of sugar and two tablespoons of chilli sauce. Stir together then add 10 dried shrimps, 1 tablespoon of
Mon - Sunday 12.00pm - 3.00pm & 4.00pm - 11.30pm Fri - Sat ‘till 12.00pm Telephone:
0151 707 2202
chopped tofu, 50g beansprout, 50g of carrot cut into matchsticks, and one chopped spring onion and quickly toss.
Serve with garnishes of fresh coriander, crushed unsalted peanuts, slivers of red chilli and a quarter of fresh lime.
Albert Dock 6 Atlantic Pavillion Liverpool L3 4AE
www.spicelounge.uk.com
DAILY POST Tuesday, June 9, 2009
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Sommelier – Mathew Sloane
T
O QUOTE a friend of mine – “What's that big yellow ball in the sky? Stone me, it's the sun . . . in summer . . . brilliant!” Yes, folks, my years of burning old fridges and driving to work on an aerosol-propelled, 18-wheeled, 30-ton, lizard-shaped juggernaut have finally paid off – my name is summer, and I am funky. Break out the paddling pools, waste some hard-earned wedge on a pair of designer, blimping goggles and get set for headlines not seen since the late seventies – “PHEW, WHAT A SCORCHER!” and all that swag, splendid. Summer sun brings about a nationwide frenzy, a booze-buying blitzkrieg, resulting in cases and cases of argument-juice being stored in every corner of the house, just in case the lads pop round. This year, my brothers and sisters, I would like you to stop, collaborate and listen. We are going to do something a little unforeseen, a tad outrageous, fiercely courageous yet in a reserved and bashful manner. We are going to buy English wine, and, by all that is green and pleasant, we are going to drink it. We are going to drink it in the parks, we will drink it on the beaches and, if heaven spares us, we will drink it in our uncle's potting shed while we laugh at the madmen downing “shots'” and fighting along to hellspawned “house'” music. I will forgive those of you who have yet to sample our domestic wine; it's difficult to find and not all
of it is worth the bother, but first, a brief history of British plonk. It was those rather excellent, Roman chappies who first brought the mighty vine to these previously barbaric shores; along with straight roads, bendy plumbing and proper parties. Over the years, wineries became increasingly attached to smart monasteries, so when they all started filing for bankruptcy around 1550 or so, good old British winemaking became a bit of a lost art – pillaging, witch-bothering and empire building would soon follow it down the proverbial spout and the nation was lost in a serious crisis of identity. It took until 1951 for a saviour to arrive and rescue our beleaguered nation from its 400-year long bout of melancholy. MajorGeneral Sir Guy Salisbury-Jones – or Sir Squiffy, to the boys – planted a monster vineyard down in Hampshire and, at last, the nation was re-plonkified. Britain is a real pig's backside when it comes to climate, so we can't grow the big, explosive fellas that do so well in the old colonies – Shiraz, Zinfandel, Merlot and friends. We need to plant varieties that are, like ourselves, noble, prone to sunburn and in need of serious attention. The big winners in recent years have all been sparkling wines, made very much in the manner of Champagne. The clever blighters down south use exactly the same grape varieties as their French counterparts – Pinot Noir, Chardonnay and Pinot Meunier. If you want to have a go at the very best we have to offer, get your mitts on a case or nine of some Nyetimber sparkling. This Sussex winery has won squillions of awards and is available from the fine chaps at Origin – originwines@ aol.com – or give my long-suffering manservant, Duggy Lowe, a call on 07816162687 and he'll barter some prices with you. The gear is a long way from cheap, but you'll be jumping out of your brogues with unbridled joy and fearsome abandon.
Liverpool’s Newz Bar – new menu
Great Newz for lunchtime diners L
Best bar none
The Peacock Bar
FROM day one, it acquired a trendy word-of-mouth vibe which meant The Peacock was pleasantly brimming with a varied crowd – from laid-back, cool types to older drinkers. It occupies a plot in Liverpool’s trendy clubland area around St Peter’s Square, with Chaya, Heebies and Alma de Cuba as neighbours. Opened late last year, one feature its designers were set on was that Peacock would be a proper pub, not a cocktail bar, with no gimmicks and no VIP section. The walls are tastefully decorated with a cityscape image of Liverpool at sunset on one side of the room and St
A comfy corner of the upstairs bar at The Peacock Peter’s Square from the other and drinkers on the first floor are bathed in red light. Laid back as the venue is, the music is selected with thought
– new indie, proper rock ’n’ roll and electronica, instead of the standard soul/funk fare. Draught and bottled beer – with a good selection of
Mexican and Spanish beers – starts at £2.40 with a range of Champagne, cider, wine and spirits also available. It also offers a cocktail list – at pub prices, with not one priced over £4.50, including a mixture of vanilla vodka, limoncello, chocolate liqueur and cream called I Shot John Lemon. Friday post-work revellers can take advantage of the free BBQ on the rooftop terrace from 6pm - 8pm. Pizza is also available, cooked in their charcoal oven. It’s open from noon to 2am daily. ■ THE Peacock Bar, 49-51, Seel Street. Tel 0151 709 5052
ONG after many a pretender to its A-list crown has lost its shine, Liverpool’s Newz Bar remains a star attraction. But, if the killer-heeled blondes capture all the headlines at Newz after dark, then in the daytime it’s an altogether different story. Then the high-backed red semi-circular booths become a stylish lunchtime location. In these credit-crunched times, though, you have to evolve to survive and so presumably it’s with this in mind that Newz recently launched its new menu. It is divided into a selection of light bites, snacks and salads – ideal for a quick working or shopping lunch – and Great British Classics more suited to an after-hours dinner. That is, of course, unless like me you happen to choose a dining companion with what could politely be described as a healthy appetite. Then all bets are off, and the entire menu becomes fair game whatever the hour. As a result, while I fixed on the light bites, he concentrated firmly on the British Classics offering every man’s dream line-up of comfort food favourites, including beer battered fish and chips, mixed grill, steak pie and sausage and mash. Having seriously considered the 8oz steak, I eventually talked him down to the marginally more lunch-appropriate homemade beef burger with cheese, bacon, tomato & lettuce, served with fries (£7.95). I considered the chicken Caesar salad, which seemed like a bargain at £5.95, but aware that I would only steal his fries if I didn’t have my own, I went instead for the roasted Mediterranean vegetable and hummous wrap (£5.95). This was scheduled to be accompanied by fries, but I asked if it was possible to swap for hand-cut chips, also from the sides list.
BY DAWN COLLINSON Not a problem at all, said our waiter. The restaurant was nicely busy, not crowded and sixdeep at the bar like it is at night. Our drinks came immediately, though, and it was only about 15 minutes before our food arrived, too. His was, by any standards, a whopper, a juicy burger but with lots of add-ons, too, including crispy non-greasy onion rings, which were a pleasant surprise. As for the main attraction, he gave that full marks, too; again, not fatty and made from plenty of densely packed good quality minced beef. While he’d taken the fries option, I could see him eyeing up my chips, wishing he’d brokered a deal, too. They were lovely, fat and crisp on the outside, soft and almost crumbly inside. My wrap was not comparable in size to the burger, but it certainly didn’t disappoint in filling. A selection of roasted veg, along with some very tasty sunblush tomatoes, was encased in a generous helping of thick garlicky hummous. Unfortunately, we only had an hour for lunch, so there was no time for dessert which seemed like a shame, especially as there were three good ones to choose from: sticky toffee pud with ice cream, warm chocolate fudge cake with ice cream and warm apple pie with custard (priced £3.95-£4.50). My only minor complaint is that they all sounded a bit on the filling side. I’d have preferred a sweet light option if there’d been one to round off lunch. Surely the WAGs and their wannabes don’t really secretly live on a diet of steamed puddings? ■ NEWZ Bar, 18 Water St, Liverpool city centre. Tel: 0151 236 2025.
DAILY POST Tuesday, June 9, 2009
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DAILY POST Tuesday, June 9, 2009
Advertising Feature
Tso’s Restaurant
Treat your dad this Father’s Day
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ITH Father’s Day fast approaching, where better to celebrate than Tso’s Oriental Buffet Restaurant? Conveniently located in Queen Square, Liverpool, the renowned allyou-can-eat Chinese restaurant offers exceptional value for money, firstclass food and friendly, attentive service. A fantastic place to enjoy a mouthwatering meal out without breaking the bank, Tso’s prides itself on its extensive menu, which features more than 60 delicious Oriental dishes with something to tempt every taste. Why not start your meal with a traditional Chinese soup before enjoying a starter such as sui mai, salt and pepper ribs, deep fried pork dumplings, crispy spring rolls or chicken satay skewers? When it comes to main meals, Tso’s has a veritable feast to choose from, with dishes including succulent chicken in Szechuan sauce and tender beef in pepper sauce, as well as vegetarian and seafood dishes – plus, there is a fully licensed bar serving a wide choice of drinks. The grand buffet, on from 6pm to midnight, also features a selection of extra dishes including aromatic duck and tiger prawns in ginger and spring onion. Fresh salmon is also served in the grand buffet at weekends. To finish your meal in style, Tso’s offers a mouth-watering array of desserts, including fresh fruit, ice cream, jelly, toffee apples and a wide
selection of cakes. Elegantly decorated in a traditional Chinese style, Tso’s is air-conditioned and can seat up to 200 people – so there’s plenty of space for all the family to enjoy a Father’s Day meal together. The restaurant prides itself on using the freshest ingredients in all its dishes, and, with such an impressive range to choose from, there’s something to suit everyone’s tastes. Famed for its attentive service and friendly waiters as much as its delicious Oriental cuisine, Tso’s is a great place to stop off for a quick lunch or a delectable evening meal.
And, with prices for the all-youcan-eat buffet lunch starting at just £5.95 before 4pm, Monday to Thursday, and the grand buffet priced at only £9.95, you’ll find it hard to find a better deal. Diners are advised to book their table for Father’s Day early to avoid disappointment, as the popular restaurant is sure to fill up quickly on the day (June 21 – Sunday week). ■ FOR more information, or to reserve your table, call 0151 709 2811, log onto www.tsorestaurant.co.uk or visit Tso’s Oriental Buffet Restaurant, 4, Queen Square, Liverpool, L1 1HF.
Tso’s Oriental Restaurant offers traditional Chinese food in a great setting
BOOKINGS NOW BEING TAKEN FOR FATHERS DAY FRESH SALMON IS SERVED EVERY FRIDAY AND SATURDAY
ALL YOU CAN EAT LUNCH BUFFET 11.30am-6.00pm
£5.95 Fri - Sat £6.50
Mon - Thurs
4 QUEENS SQ, LIVERPOOL, L1 1HF,
OPPOSITE MARRIOT HOTEL & QUEENS SQ BUS STOP
0151 709 2811
WWW.TSORESTAURANT.CO.UK
GRAND BUFFET 6.00pm - Midnight
£8.95 Fri - Sat £9.95
Mon - Thurs
ALL DAY SUNDAY 11.30am - Midnight
£6.75
KIDS EAT 1/2 PRICE BELOW 41/2 FT