‘We bring the craic’: how spice bags became an Irish-Chinese takeaway hit
World
Restaurant critic and award-winning author Jimi Famurewa travels through London, Belfast and Birmingham getting messy with the fusion treat of spicy chicken, chips and curry sauce. Should you dip or pour? What’s it like with a Filipino flavour? And with a Michelin-style glow-up? Continue reading…
To read the full story from the source: The Guardian – International
