Vietnamese Noodle Bar

Monday nights at the Vietnamese Noodle Bar was not rockin’, nor did we expect them to be. The place was not exactly inundated with guests, this meant we were able to site where we pleased, it turned out to be directly in the line of fire of some kind of mega super massive heater, which was welcomed in the cold climate. To be honest it was a little too hot in there, which I’m loath to say as I spend half my life complaining about being too cold. The service was prompt if not slightly uninterested and indolent, the surroundings modern and clean. The menu’s were small in stature but tediously massive in content and after perusing the oversized menu for a remarkably protracted time I was still undecided when the waiter came to take our order for the second or third time. Luckily Steve had decided we were having the Imperial mixed starter to share, so I only had to choose my main, I went with Honey Prawn. This was a snap decision and I was hoping it would be the same fresh and zingy sauce I used to have at this amazing place when I lived in Stirling. Steve ordered Scallops with garlic and chilli (the meal that I’d originally settled for) with noodles to share. Choosing the meal should have easier as we where informed on arrival that they were not serving any Vietnamese food from the menu, only Chinese, in the Vietnamese Noodle Bar, it didn’t help though. The platter was great and while eating it I realised how far I’d come in my appreciation for Chinese grub, it wasn’t that long ago I was distinctly unimpressed by it, not so anymore. The ribs were great Steve managed to refrain from noshing down on the bones this time, at the weekend we went to the exceptionally well priced Wong Ting in town where we shared a similar starter, he was complaining about the colour and taste of his rib compared to mine before we realised he’d actually bitten into the bone, his nashers must be made out of adamantium. I’m totally in love with prawn toast, spring rolls, crispy seaweed (cabbage) which was lucky as that was the feast that overwhelmed the platter alongside another favourite, the delectably nutty Satay chicken skewers, done to perfection, if not rather messy. The mains were delivered and the sizzling scallops perfumed the surrounding air with the tantalising smell of garlic and I immediately started to salivate. Tempted by his dish but eager to try my own I clawed and pincered with my chopsticks at the yellow goop covered king prawns and as I placed it into my mouth the realisation surged over me ‘I’m not a honey appreciator and this honey sauce tasted of honey.’ It was disappointing but I tried to make the best out of it until I tasted the tongue tingling flavour punch of the other dish. The garlic and chilli sauce looked a little like a translucent wet PVA glue but it tasted divine, the scallops melted perfectly in your mouth. Now my green eyes keep darting greedily at his dish, of course we usually share meals anyway but it didn’t stop me from wishing I’d ordered it, then I’d have the larger claim over it. Nonetheless both meals were consumed, along with another new favourite of noodles; I’d picked out the prawns and drizzled with the garlicky sauce to help aid its ingestion. The food was good and the only thing I didn’t like about it was my own choice of meal. It was a little annoying that we had to run out to the cash machine to pay as they didn’t take card, Steve took so long I thought he’d legged it and it left me pondering how long I’d wait for him before I’d skip too. Luckily I didn’t have to make that choice as he returned with some Steers Beers purchases. By the time I’d returned home my stomach realised how much I'd eaten and began punishing me for it.

Jabulani

Back onto London Road proper we had a few choices, deciding to to ip, dip, do it the fates decided Jabulani, meaning ‘happy’, the newest restaurant on London Road serving African cuisine. We’ve had our eye on it for some time now but this has been the first instance that we’ve passed and it has been open (also Rhea had granted us permission to eat there without her). It was bright inside, highlighted by the emptiness, we were the only diners and feeling slightly awkward we were seated. It was an exciting experience perusing the alien menu, for once I had absolutely no idea what to order, having never eaten African food before. Despite thoroughly reading the descriptions we needed advise from the waitress, apparently I’d chosen cow offal, I’m glad she had helped as I think I would have been slightly perturbed by a plate full of innards. We chose Gizzard (turns out this is also innards, this time belonging to a bird) and Suya for starters, along with Pondu and Egusi accompanied with yams and plaintain. The waitress then went off to cook the food. Both of the starters arrived looking more or less the same, thin strips of meat on skewers, heavily seasoned with the few onions and peppers thrown in. My Suya was lamb meat and it tasted delicious, the Gizzard had a richer flavour, reminding me of liver, which I’m not particularly fond of though the seasoning was good on this also. The main courses were delivered and savoured, both tasted amazing, like a curry but without the heat. The plantain looked like a large banana that had been roasted or fried, it was great to eat with the Egusi and Pondu. The yams, like a bland potato was also a perfect accompaniment. The goat meat in the food was slightly tough but it was so full of flavour that it didn’t matter at all. I've nothing to compare the food to as I've not eaten anywhere else serving simliar food but I definately would again. The portion size was perfect as we managed not to feel ill after we had eaten. I can safely say the meal was great though the atmosphere was lacking, I’ll definitely be going back to try the food again, probably with more people to try and infuse the place with more ambience. This is a great addition to London Road, I just hope that not every night in Jabulani was like last night, so few customers can’t be good for business and this is a restaurant I’d like to see stay and visit again.