at choice of grub

Evening Express (City Final) - The Guide - - EATING OUT -

bus­ied her­self with the al­ter­na­tive or­der­ing method – choos­ing from the menu and hav­ing it freshly pre­pared. On this oc­ca­sion she sang the praises of the spicy chicken katsu curry and sticky rice, as well as the chicken yak­isoba noo­dles, with its mildly spiced tangy sauce. The wee one liked that too – but mi­nus the tangy sauce, pre­pared with­out fuss, just a smile. They also loved the chicken gy­oza dumplings, with their crispy shells and soft mashed-up meat. It wasn’t all plain sail­ing though. A duck udon was or­dered and sent back. The spicy broth was fine, but the duck (pic­tured in the menu as slices of breast) was just grim skin and gris­tle. The waiter’s smile didn’t dim a watt as he apol­o­gised pro­fusely and hap­pily whisked it away. That meant we didn’t pay for it, as your bill in­volves tot­ting up all the dishes on your ta­ble at the end. And tot­ting up was called for. By now, we were all stuffed – not even the cir­cling chocolate dessert could tempt us. But next time I might have that one ... or that one.

TASTY: Din­ers Fiona Gard­ner and Claire Wal­lace.

GOOD GRUB: Fine food at the Triple Kirks. Aberdeen School­hill,

ON DUTY: From left, Yo! Sushi gen­eral man­ager Me­lanie O'Re­gan, head chef Krzysztof Mikos and su­per­vi­sor Diane Mar­shall.

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