tag:blogger.com,1999:blog-9067951049305200089.post4954140636277903193..comments2024-03-14T01:36:24.949+13:00Comments on Nom Nom Panda: Review: Faro (화로), NewmarketNom Nom Pandahttp://www.blogger.com/profile/08797737998693464773noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9067951049305200089.post-37871627525486758982012-01-18T21:51:15.345+13:002012-01-18T21:51:15.345+13:00The problem when someone tells you not to order so...The problem when someone tells you not to order something is that you never know whether it is because the item truly isn't good, or whether they just think you won't like it. I recently rewatched that Hong Kong episode of Anthony Bourdain's No Reservations, and it was both amusing and cringeworthy seeing the stall holder object to selling him pork intestines and chicken kidneys.<br /><br />As for my red perilla, I've only used it in Vietnamese noodle soup so far, with other strong flavoured herbs such as sawtooth coriander, mint, coriander and Thai basil. I might try making wraps with it when the leaves grow bigger.Nom Nom Pandahttps://www.blogger.com/profile/15620124871579808658noreply@blogger.comtag:blogger.com,1999:blog-9067951049305200089.post-22960113140494540172012-01-18T10:39:13.740+13:002012-01-18T10:39:13.740+13:00I have been meaning to try out this place for a wh...I have been meaning to try out this place for a while. Thanks for sharing your review Nom Nom Panda.<br /><br />lol @ the healthy warning. I don't think I've ever come across that at a restaurant. Good to know it was delicious despite being healthy!<br /><br />I've had shiso a few times before, sometimes I liked it, other times, I found the licorice too strong tasting and overpowered whatever I was eating. What do you use use the perilla in your garden for?Anonymousnoreply@blogger.com