As the coronavirus spreads fears and growing anxiety, especially in London where tight spaces are infeasible to avoid, we share your worries that eating out and even getting your lunch usual can be ominous. Let us share a few tips that over-worried Asians, us included, practice constantly during this time of coronavirus:
1. STAY OUT OF TIGHT SPACE FOR NO LONGER THAN 15 MINUTES
While it's hard to avoid getting into public space wearing face masks and constantly be on your guard, you can actually reduce your chances of getting contracted by reducing your public time to as little as possible. This not only reduces the chance of the virus getting around, but also lessens the chance of you getting touched and touch items that may have been exposed to the virus. So let's say if you need to get in the tube to work, try span out your journey into smaller trips, staying no longer than 10 mins on each train ride. Or be as quick as possible with your time in the public bathroom. Or at Indochine, you can be sure to get in and out within 10 minutes as we're thriving to prepare and deliver food to you in the quickest time span possible. All of which will certainly minimize any unwanted risk of contraction...
2. AVOID TOUCHING ALMOST, WELL... EVERYTHING
Of course you can touch stuff when you are back in the office or home after your hands have been washed. But while riding tubes, buses, or going out, you can greatly reduce the infected risk by not touching anything belonged to the public because: 1. you never who may have touched it before, and 2. lots of people have the habit of touching their nose or lick their fingers and that's just no good in this dramatic time. With this in mind, carrying around a bottle of disinfectant is a good idea also (that is, if you can manage to get one not at tenth times their usual cost...)
At the time being, we do encourage costumers to not take disposable cutlery back with you or, if you do, please make sure to rinse them in hot water for 2 minutes before consuming. We care for our customers a great deal and would do anything to safe-guard your mind while going out for lunch breaks. Hand wash soup is always available in store so feel free to ask if you want to be safe :)
3. IF YOU PLAN TO GO OUT, GO TO AN SOUTH EAST ASIAN PLACE
While contradictory that may sound since Coronavirus did spread from Asia, we can ascertain you that Asians are extremely cautious when it comes to protecting our precious lives. Among all the people you may notice wearing masks and dress like ninja in public space, over 90% are Asians. Some may call it over-protective, we just think it's good sense. And so, you can certainly lower your risk when visiting an Asian food place during this time as 1. our staff are those ninjas you see in tubes and buses, and 2. we're all washing our hands and disinfecting the place almost every 20 minutes of everyday.
4. STAY IN FOR GOOD
Needless to say, when the outside is so exposed to risks of disease, we do recommend staying in your office, wearing mask and getting food delivered for your lunch hours. We usually deliver food for free over £60, but during this time we have lower our minimum order to £40, which means you and 4 others can enjoy your meals without having to go outside. And you can just order 2 hours before your lunch break so you can ensure food is hotly and freshly cooked as well.
If that looks like the best option, don't hesitate to call us on 07474 686886. We hope we can work with you and together pull through this depressing period.
Thanks for reading xoxo
When Thuy - one of our founders co head chef announced this new recipe would be added onto our weekly specials, I literally jumped with joy. The spicy marinated pork and boiled egg braised in luscious coconut juice was one of the main constituents for a perfect family gathering occasions, be it New Year day, family Memorial Day, or children-coming-back-from-overseas-for-visit occasion, etc.
The dish holds a combination of spice, flavours and family-orientated ingredients (steamed eggs and pork belly, come on!) that can win over the most critical food skeptic. When I saw the pork belly tenderly braised in the sweet and full bodied stew pan filled with soy sauce and coconut juice, I knew this dish has got to become one of our permanents.
The only tingling problem, I reckoned, was the fact that this dish yields quite a mouthful of fat - and while that is considered sumptuous and savoury in Vietnam, it may not hold out well for the British taste. We came back and forth to the suggestion of using pork shoulder instead of pork belly for a less greasy version, but the braised juice may lose its organic flavour that is compulsory to this recipe... And so after 2 weeks of offering thit kho tau as our weekly specials, the dish finally made its way to our permanent menu - with pork belly and organic farm eggs hand-picked from our local wholesalers, ensuring afresh and leaner meat on offer.
This coconut braised belly pork and eggs is currently served with rice (recommended) or rice vermicelli at Indochina for £7.25 in a takeaway box. We usually have it ready just before 11.30AM so if you like what you see, we hope to see you then!
After 6 weeks of intense renovating and preparation works, we finally had our soft launch on the 4rd July - an arranged coincidence, as we said to each other, "It'd just make it so easy to remember our first birthday."
Looking back it was far from a pleasant experience. Neither of us had slept the night before, or any nights before that to be precise... Neither of us was prepared, but a deadline is a deadline, as Thuy put it, so the door to Indochine was officially open on 2018 American Independence Day...
Fast forward it's truly incredible to see how far you can go within three months. I shall bore you with the details at some other time, but for now we would just like to say: Thank you so much for keeping us afloat for these last few months with your support and suggestions! We are excited to see what future can bring to our little business and hope you will continue to support us through our journey.
This blog follows the day-to-day operation of us at Indochine where we share with you our kitchen, experimental recipes and the overall love for Indochinese food.