BUNS

My Buns – Burger

We as Buns only craft hearty, honest and so damn satisfying Burgers.

Our patties are hand pressed with love using 21 day Dry-aged British Beef.

Daily fresh prepared patties are flame-grilled medium so it’s pink, juicy and succulent served in a sweet brioche bun with the best quality of toppings of your choice.

We are proud to say that we are all about Burgers good mood food

http://www.mybuns.co.uk

Reviews and related sites

Beer & Buns: superb Japanese Izakaya in London - Restaurant ...

Review analysis
food   drinks   ambience   value  

So last week, to celebrate booking tickets to see one of Japan’s greatest pop sensations Kyary Pamyu Pamyu (if you haven’t heard her, I urge you to watch her music video for PONPONPON, she is absolutely not of this planet), we thought we’d mosey on past Beer & Buns to check out their take on Japanese… uh… beer and buns.

According to their website they wanted to create their own take on a Japanese Izakaya – the kind of bar where the hardworking Japanese salarymen would go to relax after a VERY long week at work and unwind with gallons of beer, sake and meaty bar snacks such as yakitori, karaage or steamed buns.

If you get bored of drinking beer and eating buns (not likely) then there are two pinball machines, one of which is ‘Creature from the Black Lagoon’ and the other is ‘Tommy by The Who’ (which obviously made me Google the entire plot to ‘Tommy’ and remember how much it used to weird me out and give me nightmares as a kid), and they have a Fussball table as well so bring your pocket money!

Let’s skip to the best bits – the beer, buns and wings!

And check out the beautifully painted label too… Other highlights include the high quality range of Coedo beers, including the super-strong but fascinating ‘Beniaka’ which is brewed with sweet potato, and the Niigata Pale Ale that has an almost banana-like taste and is possibly the cheeriest little beer I’ve ever had in my life.

Mr Bao - 包先生 | Taiwanese restaurant in Peckham

Flesh & Buns - Bone Daddies

We have a range of wheat-free dishes on the menu and can make adjustments to some of our dishes to make them suitable.

But we do use soy sauce rather liberally, which contains wheat in small quantities – so the suitable menu options depend on the degree of gluten intolerance.

They’ll be able to recommend something suitable.

BAO, London, restaurant review - Telegraph

Review analysis
food   busyness   staff   desserts  

London’s Soho must be about the best square half-mile in the world for eating out, but we were going to BAO, a Taiwanese street food joint roughly the size and capacity of a decent living room, and nothing was going to stop us.

They wear white lab coats: if it wasn’t for the rich meat smells swimming out from the kitchen, Bao would make a convincing candle or health food shop.

The menu was a glutton’s betting slip: a little paper list of nine starter-like xiao chi, “suitable for sharing”, six of the titular gua bao (steamed white buns, filled with various delicacies) and four sides.

Next was the first bao, filled with fried chicken.

The veggie bao, filled with a fried daikon cake not dissimilar from a hash brown, felt like a bit of a carb crash.

Flesh & Buns: restaurant review | Life and style | The Guardian

Review analysis
food   menu   quietness   staff  

The buns of the title are the soft, pillowy rice-flour buns appropriated from the Chinese repertoire by David Chang in New York, who stuffed them with seared slices of pork belly and Korean sauce.

They were then lovingly ripped off in London by Yum Bun, and have now become the focus of the menu here, alongside a list of Japanese-influenced snacks and small plates and a little straight-up sashimi and sushi.

It is a defiantly London restaurant with a cartoonish menu of Asian food, which riffs on all the salty and sweet things we tend to love from those traditions.

The rice in a spicy tuna roll may be a little dry, in a way that would make sushi aficionados scowl, but by now I am into the swing of things, lost in the noise and the brashness of it all, and the bursts of flame from the grill in the open kitchen at my elbow.

I first came across buns like these in the early 80s when certain London Chinese restaurants started to use them instead of pancakes with crispy (!)

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