Latest news with #StreetFood
LBCI
10-07-2025
- General
- LBCI
TasteAtlas ranks Lebanon's Shawarma number one among world's top sandwiches
TasteAtlas has revealed a list of the "Top 100 Sandwiches in the World," with Lebanon's Shawarma taking the top spot. Known for its spiced, slow-cooked meat wrapped in flatbread, Shawarma beat out global favorites like Vietnam's Bánh mì and Turkey's Tombik Döner. Craved by all, Shawarma edged out global favorites thanks to its widespread popularity and rich cultural roots. Other top contenders include the United States' Lobster Roll, and Mexico's Tortas. The rankings are based on thousands of ratings, highlighting both street food classics and regional specialties that showcase the diversity of global sandwich culture.
Yahoo
07-07-2025
- Business
- Yahoo
Family announce new Glasgow gyro spot to open at site of popular Greek Taverna
A new Greek Street food spot is set to open in Glasgow city centre, with the family behind a much-loved restaurant at the helm. Yianni's is the latest venture from the team who ran the Bath Street restaurant Yiamas for 15 years, before announcing its closure earlier this year. Named after founder Yiannis Bantouvakis, the new concept is being launched by his daughter Stascia and wife Linda, who have run Yiamas since Yiannis' passing in 2016. Located at the same Bath Street site, Yianni's will open later this summer following a full refurbishment. The space will be transformed into a fast, modern gyro shop offering sit-in and takeaway. Yianni's will sell Gyros to the lunch-time crowd (Image: Yianni's) Yianni's will open seven days a week, catering to the lunchtime crowd with affordable, high-quality gyros, pies and salads, plus meal deals and student-friendly pricing. READ MORE: Glasgow restaurant announces shock closure after 15 years Uber Eats reveals nominees from Scotland for Restaurant of the Year Awards Michelin Star-winning chef Stuart Ralston to close first Edinburgh restaurant Co-owner Stascia Bantouvakis said: 'We've taken everything people loved about Yiamas and reimagined it for a new chapter. 'Yianni's is a tribute to my dad and a fresh start for us. It's still Greek food made with love - just with a new look and feel. 'We're so excited to welcome everyone back, and to introduce Yianni's to the city.'
Yahoo
07-07-2025
- Business
- Yahoo
Glasgow restaurant unveils exciting new plans after announcing closure
A popular Glasgow restaurant has unveiled exciting new plans after announcing its shock closure. Yiamas on Bath Street in the city centre revealed it will be closing down on July 27, 2025, after 15 years. However, its owners have now announced they will be opening a brand-new Greek Street food spot in its place. Yianni's, named after founder Yiannis Bantouvakis, is a new concept being launched by his daughter Stascia and wife Linda, who have run Yiamas since Yiannis' passing in 2016. (Image: Supplied) READ MORE: Much-loved Glasgow cafe announces shock closure after eight years READ MORE: Customers gutted as 'great' restaurant suddenly closes after two years The new eatery will be located in the current Yiamas restaurant, and it will open later this summer following a full refurbishment. Its owners say the space will be transformed into a 'fast, modern gyro shop offering sit-in and takeaway'. It will be open seven days a week and it will dish up 'affordable, high-quality' gyros, pies, salads, and more. Co-owner Stascia Bantouvakis said: 'We've taken everything people loved about Yiamas and reimagined it for a new chapter. 'Yianni's is a tribute to my dad and a fresh start for us. It's still Greek food made with love, just with a new look and feel. 'We're so excited to welcome everyone back, and to introduce Yianni's to the city.'
Yahoo
06-07-2025
- General
- Yahoo
Xin Xin Yong Tau Foo: Chunky fish & flavourful broths I'd slurp any day
As a newbie in Bendemeer Market and Food Centre, I headed to Xin Xin Yong Tau Foo for a familiar taste. Trust me, you'll never go wrong with soft fish cakes in piping hot broth. What's more, this yong tau foo stall has noodles and side dishes as well, making it the perfect beginner's pit stop at Bendemeer. There was no way I was going to go home without a bowl of classic Y.T.F, right? I was also excited to try something different, and my wandering eyes locked onto the picture of spicy tom yum. Yum indeed! The Soup (S$5 for Regular, S$6 for Large) was filled with various fish cakes. The S$5 portion that I ordered came with more than 8 pieces of yong tau foo; pretty worth it! One thing I love about yong tau foo is how the saltiness of the fish paste is absorbed by the broth. It leaves the fish cakes with a light, gentle sweetness that pairs well with a spoonful of savoury soup. This bowl does just that — while the meat-stuffed bitter gourd flooded my senses at first, its lingering aftertaste helped enhance the umami of the broth. I also enjoyed the fish paste mixed with minced pork, where the chew of meat and bouncy cooked fish meld together. Glistening in the broth was this pearl of a fish ball. Its bouncy flesh revealed a salty core untouched by the cooking process, a welcome boost in the gentle flavour profile. Another one of my favourites was the fish cake wrapped in bean curd skin. Soaked in the soup, the bean curd skin was silky and juicy while retaining its bite. Paired with the softness of the fish cake inside, this bite was a great balance of textures. As I grow older, the tofu I once called tasteless has become part of my meals. They're the perfect sponge for sauces and soups, just like this stuffed fried bean curd. The puffy skin lifts off the fish paste within ever so slightly, becoming a pocket for soup to collect in. It's basically a meaty xiao long bao, if you get what I mean! Two sauces were available at Xin Xin Yong Tau Foo: sweet sauce and chilli. While the chilli provided a spicy kick to the milder flavour profile of the fish cakes, it wasn't the sauce I'd reach for as I ate. That trophy went to the sweet sauce, with a taste similar to Singapore-style chee cheong fun sauce. The thickness of the sauce lets it pool in the crevices of the tofu. The coating of sauce was even despite being diluted by the soup on the ingredients. Shu Heng Bi Tai Mak: Slurp-worthy Johor-style bee tai mak worth waking up for Rounding off this bowl was the heart and soul of all yong tau foo — the soup. Enriched by anchovy broth, Xin Xin Yong Tau Foo's rendition was well-seasoned and could be enjoyed alone. Sour, spicy and deliciously soupy, the Fried Fish Soup (S$5 for Regular, S$6 for Large) is one way to shake things up. If you're in the mood for a flavour bomb, put down an order right now! The chunks of fish in this bowl of soup were phenomenal — thick and crispy without any day-old fishiness. I counted 5 in my bowl, and considering that each slice was nearly a centimetre thick, I think my S$5 was money well spent. Apart from the fresh crunch of the bok choy, the tomato was actually the dark horse of the ingredients. It was juicy, with an acidity that was enhanced by the tom yum. Yet there was this natural sweetness that balanced out the whole flavour profile. Super addictive! I loved the fragrance of lemongrass in the soup and how the sourness seeps into all the ingredients for an appetite-inducing bite. However, the soup could have used less salt. Since it already had a strong flavour, the saltiness was overpowering to me. Of course, this can be combated with the addition of Rice (S$0.50) or (S$1). It mellows down the punchy soup and makes the meal more filling, a win-win situation! I loved the variety of dishes available at Xin Xin Yong Tau Foo. Paired with the affordable prices and generous portions, there are no complaints from me. I'll pop by if I'm in the area again — which will happen soon, trust me. This stall does both: comforting classics that dredge up memories of my childhood and modern twists that pack a burst of flavour. I'm looking forward to trying the other items on the menu when I return. So if you're stuck in the maze of Bendemeer Market and Food Centre, look out for this signboard. And remember to come with an empty stomach, because these bowls aren't for small appetites! Expected damage: S$5 – S$8 per pax DAN CURRY RICE: New fusion curry rice under $6 with glistening crispy cutlets at Queenstown The post Xin Xin Yong Tau Foo: Chunky fish & flavourful broths I'd slurp any day appeared first on
Yahoo
26-06-2025
- General
- Yahoo
OG sister behind Penang's Michelin-featured Air Itam Sister Curry Mee passes away at 91
If you've ever set foot in Penang, chances are you've either tasted or heard whispers of the legendary Air Itam Sister Curry Mee stall nestled in Georgetown. For many, it's more than just a bowl of noodles— it's a taste of heritage, a comforting memory. And so, it is with heavy hearts that we share the passing of one of its founding sisters, Mdm Lim Koo Lai, who departed peacefully on 21 June at the age of 91. First established in 1946, the modest stall tucked beside the bustling morning market has been dishing out Penang-style curry mee simmered over charcoal stoves for nearly 8 decades. It's a place where tradition is ladled out in every bowl, earning it a coveted spot in the Michelin Guide as one of Malaysia's top 80 must-try street food. Today, the torch is carried by 35-year-old Ong May May, the granddaughter of both founding sisters— Mdm Lim Koo Lai and her sister, Lim Kooi Heang. As the 3rd generation helming the stall, she continues their legacy with quiet resilience and care. The curry mee is sold at RM8 per bowl, filled with comforting broth bursting with chilli paste and spices, coconut milk, tofu puffs, and squid. Though the recipe has seen subtle adjustments over time due to changing supply sources, longtime patrons say the soul of the dish has never changed. On the morning of 21 June, Mdm Lim was reportedly her usual self, enjoying her usual breakfast, before passing peacefully at home later that evening. Her funeral held on 24 June brought together loyal patrons and a close-knit community. As we remember Mdm Lim Koo Lai, we also honour a lifetime of dedication stirred into every pot at Air Itam Sister Curry Mee. And in every spoonful of curry mee that follows, her story lives on. We extend our sincerest condolences to her family and loved ones during this difficult time. Ah Yi Lao Huo Tang: $5 double-boiled Chinese soup to cleanse the palate and soul The post OG sister behind Penang's Michelin-featured Air Itam Sister Curry Mee passes away at 91 appeared first on
