This thread has derailled. What might be a useful thread for the runners in town has been ruined by this irrelevant debate. I have emailed management and asked for all off topic posts to be deleted (including this one) in order to restore the thread.
Please keep things on topic. If you wish to continue your discussion, please do so by starting a separate thread.
Bring it. I've cycled in Kunming for a few years, Hanoi before that, and Leeds/Sheffield before coming to Asia. I think Kunming is the best of the bunch. Good wide bike lanes, most traffic is quite slow, and most car drivers are very bike aware.
I will be producing a selection of our breads to bring to the market. Slices, chunks and crumbs will be given away to all and sundry. Bring your own butter....
I've been eating here regularly for a year now and my opinion of it keeps getting better. The staff and owners are lovely welcoming people, and the food is excellent.
It's the only Chinese restaurant in Kunming where I can be confident that I'm not ingesting large amounts of agricultural poison along with my food.
I'm afraid that I'm the problem. I'm not the boss, but I bake the bread.
I'm quite inconsistent and unreliable.
The thing is, I don't do the same things everyday and get the bread out at the same time everyday. I understand the danger in this, but I can't stop trying new things. Often, those experiments fail, or go slower than I hoped. But I am learning from them.
I'm trying to organise something so that hopefully, soon, things will settle into a routine.
I am a great lover of Indian food, so it is with a heavy heart that I see people here rate this place. In short, the food is very bad. To sell it as "authentic Indian cuisine" is poor.
Last time I went I wrote a note offering to teach the chefs some recipes that I know are very good. I saw the staff throw my note in a bin. Not cool.
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Recipe: Yunnan-style red beans and shiitakes
Posted byYankee,
When do you add salt? When cooking beans, you should add salt once they are done. Adding salt at the beginning of cooking tends to make them tough.
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