Egg Drop Soup Egg Drop Soup

A light and savory Chinese soup made with whisked eggs, chicken broth, and green onions.

The Tea House

The Tea House

16 Station Road, CH5 1SX, Flintshire, United Kingdom

Tea • Thai • Asian • Lunch


"Where do you start when rating this place? amazing. Me and my wife come here a lot and we often bring friends here because we enjoy the food, atmosphere, waitresses and management. We have been coming here for about 3/4 years now and over that time the waitresses have changed numerous times, but recently they seemed to have stayed the same. But the food has always stayed the same, and if anything got better and better every time we visit. They have a range of different meal options for you that are priced differently, they offer a three course for £5.90 and a four course for £9.90. They then offer two different set dinners, four courses for £12.90 and five courses for £14.90 (make sure you don 't eat for a week if your having the five course because it will fill you right up!! . They also have al a carte menu, what more could you want? You have to come and try this amazing food for yourself, me and my wife don 't eat chinese from anywhere else, they even do a take away! However, we do only try to visit on certain days now, for reasons i will explain.There is Sarah, who unfortunately only works one day a week. She is just lovely, always has a smile on her face, copes well with the pressure of it being busy and is always on top form. Then there is Jess, who again only works weekends. Like Sarah, she is lovely, always on top form and always engages in conversation with all her customers. They are both so lovely and it is just a shame that they don 't work more!Then there is Kate, now where do you start? Kate works throughout the week and of a weekend, why? When you first meet her she seems so lovely and genuinely interested in what the customers are like and she really tries to get to know them. Well, don 't be fooled. We now try to not come in when Kate is working because we cannot cope with her 'in your face, everything is about me ' attitude. We have seen her practically naked in these new 'modeling ' photos, we know all about her home life, her children, new animals, ex husband and her new boyfriend! Its a shame, because everyone else here is just lovely! Sue and Edward the managers are always so lovely, always say hello and engage in conversation when they are not busy. And Frank, he is the old man behind the desk. If you take the time to get to know him he really is lovely, but sometimes he can be very rude, i put that down to being old and deaf. All in all, this place is so lovely and it is a shame that it is not busier sometimes. The food is amazing, I personally recommend their thai fish cakes, king prawn panang curry and their golden sands seafood, all amazing dishes that i have never tasted anywhere else! I cannot big this place up any more, you just have to try it!"

Amaranto

Amaranto

Hamilton Pl, Park Ln, Mayfair W1J 7DR, FSA Food H, London, United Kingdom

Vegan • Italian • British • European


"I 'm sure you all get pretty bored of me saying so, but for me hotel dining is the most satisfying. Unlike stepping into one of Soho 's latest ventures, hotel staff generally seem to care that little bit more about the customer. Perhaps It 's the higher level of training from the driven and meticulous hospitality staff or simply just because these people enjoy what they do who knows. Personally i think it has something to do with working in a hotel being able to offer more potential it can be a job for life. A lot of people living in London see working in a restaurant as a job which only pays for the interim before they start their 'real job '. But working in a restaurant can open lots of doors, and be one of the most satisfying experiences you could ever aspire for. You get to meet interesting people, exuberant and flamboyant characters, but also get to carry that pride knowing you can do something most people can 't creating an experience that is never forgotten. Amaranto is an Italian restaurant which utilises lots of British ingredients, but splits its menu down the middle balancing out classic regional Italian dishes against British inspired ones. Up until recently(ish) the kitchen was run by Davide Degiovanni who has since gone on to work for Gordon Ramsay 's Union Street Cafe in Borough. Who 's running the kitchen here now at Amaranto is a mystery to me. Out from the bar arrived my smokey negroni which was outstanding and completely unexpected. The incredibly well blended negroni was accompanied by a flask of smoky lapsang souchong tea which wafted across and into the glass infusing it. After finishing the strong, bitter and seductive drink you 're encourage to strain and pour the remaining tea into the glass and mix with any remaining drops and sip slowly. A lovely idea. I 'll be coming back for many more of these soon. The decor inside Amaranto comes across slightly oriental in design, which looked nice but isn 't really reflective against the food. In the corner of the dining room i spotted a large trolley with an abundance of bread. Then suddenly a huge selection arrived at our table. All lovely, well made and great for dipping into the salt and olive oil accompaniments. I 'm a stickler for breads and these weren 't bad at all. Although perhaps i over indulged a little early and filled myself up somewhat even before starters arrived. Stracciatella, which is an egg drop soup had the unusual mix of a gazpacho style tomato soup, olives and basil leaves. In all honestly I 'd not eaten stracciatella before and had no idea what to expect but wow, what had i been missing. Incredibly fresh, punchy flavours, smoothly textured and a portion size to match, which left just enough spoonfuls of this gorgeous stracciatella to help satisfy our moreish cravings for it we developed. If you 've yet to experience stracciatella then i urge you to seek it out, you 'll be pleasantly surprised. What is it these days with restaurants putting fried duck eggs on their menus. Three years or so ago i only ever saw them in top restaurants, now nearly everyone has it on their menus. And I 'm not complaining. Here the dish was a nice attempt, but on the whole needed a little reworking. The egg was well cooked, but its crumb too plain and tasteless. Parmesan fondue on the side had good flavour but the consistency wasn 't quite right and a little lumpy. Grilled asparagus on the other hand was lovely. As i said, everything needed a little more execution and care. Duck breast with crushed potatoes, courgette flowers, fried courgettes, puree and jus arrived next. The duck was nicely cooked, and the highlight of the dish (as it should be). The courgette flower was covered in some hideous batter, but was stuffed with an unbelievably tasty orange cream. The jus was nice and the puree was good, but needed to be smoother. There was definitely some effort and serious thinking behind this dish, but again the execution and care felt as if it was missing in places. Our best dish of the evening was without a doubt, the pasta course. Parsley scented tonnarelli pasta with chunks of cod, black olive and a caper ragout. The actual pasta needed thirty seconds more in the pan but otherwise this could have been near perfect. The sauce had so much depth and flavour while little chunks of cod sporadically appeared in the mouth and those salty capers and black olives left for a tantalising affair. Just getting that pasta right every time is key some people can be nothing near as forgiving as i can (believe it or not). I 've never quite been a fan of panna cotta and I 'm not entirely sure why. Maybe It 's the lack of flavour I 've experienced or watery textures either way I 'm just not crazy about it. Here i actually did enjoy it, but wasn 't captivated or blown away which still remains a problem for me ever falling in love with this ever popular dessert. Served with roasted peaches, peach juice and a peach sorbet it became quickly apparent that something on this plate was going to be much easier to put away than others. Peach may be perhaps one of my favourite fruits and Amaranto managed to keep that love affair ongoing. Petit fours were a mixture of sugar jellies, deliciously dark truffles and some mini meringues which were full of sugar and had no flavour. A minor thing which could easily be rectified. Hotel dining is still my favourite ways to dine and that won 't be changing anytime soon. Amaranto may have lost its well known stellar CV holding chef but right now it still has a very capable one instead. Yes the food needs a little more work and care but its heading in the right direction, and so much so i can 't think of a single reason not to return when in the area. The cocktails are a reason to go back alone, that smoky negroni can never be forgotten."