A Cambodian chef and vegan curries: Adelaide pubs are catching up — CityMag

Read more at CityMag

— by Anthony Dodd: Built in the 1840’s, the historic Mile End Hotel has gone through various iterations in its almost 200-year history but it’s the current menu we feel could be the most interesting.

The venue’s Sous Chef Sivatha Ngok, or Tha (pronounced: t-ah) as he is known by his colleagues, has been instrumental in formulating the hotel’s spicy new menu alongside Head Chef David White. Rest assured the ‘Aussie’ pub classics like breaded and fried meat remain, but Tha’s oriental influence and inclusive dishes ring true to the changing dining requirements of a serious food venue…

Image courtesy of Andy Nowell

July 22, 2019


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