The Noble, a new pub in Glasgow, had to close due to sewage issues soon after its opening.
Their menu has fun snacks that you might remember. You can get prawn tempura with lobster sauce. They also serve square sausage rolls and brown sauce. Mussels with malt vinegar are on offer, as is an Arbroath Smokie omelette.
He got his first kitchen job at DiMaggio’s as a pizza chef. He never worked in a kitchen before that job. His friend helped him get the job. His friend was the assistant manager.
He likes eating in Thailand and Vietnam. He visits often to try new food. Locally, he likes Big Counter and Ka Pao.
He enjoys packet ramen noodles. He adds an egg or some cheese sometimes. He says he likes everything in between.
Once, sewage came up through the drains soon after a new restaurant opened. They had to close to fix the problem.
He doesn’t have a signature dish currently. He focuses on good seasoning and uses salt, sugar, acid, and MSG.
Heston Blumenthal inspires him a lot. He loved his food and his approach to cooking. Eating at The Fat Duck changed his mind.
He dislikes chefs who don’t put in effort. Their bad attitude brings everyone down.
He would be a carpenter if not a chef. He likes working with his hands as a job.
Good seasoning makes food better. It’s what makes restaurant food different. Using it can make home cooking special.
Opening new places is a big highlight for him. He likes that customers and locals love them. Making a place part of a city matters to him. He looks forward to this for The Noble.