Firefighters and police had to rope off three streets in London's West End last night due to suspicious and toxic smelling odours. It turns out that in the kitchens at the Thai Cottage restaurant on D'Arblay Street in Soho chef Chalemchai Tangjariyapoon was cooking up the annual batch of nam prik pao; a process that involves searing or burning dried chilies.
Hopefully Mr. Tangjariyapoon will warn the authorities before he starts on the next batch.
Hopefully Mr. Tangjariyapoon will warn the authorities before he starts on the next batch.
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