I own a Chinese takeaway

A TAKEAWAY boss has revealed the item on the menu that customers love – but staff refuse to eat.

Steven, who owns the popular Little Buddha eatery on Glasgow’s Duke Street, offers a big menu with plenty of tasty options.

Steven and staff won't eat some customer favourites


Steven and staff won’t eat some customer favourites
The takeaway is popular in Glasgow


The takeaway is popular in Glasgow
The team are so surprised that it’s such a big hit with the punters


The team are so surprised that it’s such a big hit with the punters

But he jokes there’s one option that he fears would do him more harm than good.

That’s why the team are so surprised that it’s such a big hit with the punters.

Steven says: “The dishes that are a big hit with customers are salt and chilli pizza’s and Fiery Chow Mein. 

“My staff never or hardly ever eat these. My staff says you can’t cover pizza with batter and fry it instead of putting in the oven.

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“Pizzas belong in an oven, not a fryer.  I tried explaining to them that pizza crunch is a real thing that they sell in chip shops. 

“They think I’m pulling their legs.”

The food boss adds: “Then the other dish: Fiery Chow Mein is our signature dish. 

“As from the name: Fiery, this noodle dish is extremely spicy. 

“It contains four different sources of spicy: fresh chillies, dried chillies, sriracha sauce and to balance it, sweet and tangy chilli sauce. 

“It’s spicy, I can never finish a full one. 

“When a chef starts and we show him the ingredients, they usually ask, are you sure they won’t die? 

“There’s us worrying if the customer is going to be okay, yet, it’s one of our best sellers.”

Steven previously revealed revealed the item on the menu that every staff member loves – but customers reckon smells like something died.

He explained: “The dishes that me and the staff regularly enjoy are the Thai curries or the spicy Tom Yum dishes which most of our customers are not too keen on.

“The recipe we use is rather traditional, instead of using salt, we use Thai fish sauce. 

“Fish sauce is used mainly in Asia and common in Thai and Vietnam dishes.

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“There’s an old saying, which loosely translates, “you can never unsmell fish sauce.

“It’s a different tasting saltiness, and for us growing up, fermented fish and fish head soup is a common household dish. 

“We are used to the distinctive smell. 

“However, a customer who’s never been to Thailand or tasted fish sauce before always complains about the smell. 

“You see, fish sauce, traditional ones anyway, is made by fish that have been coated in salt and fermented for years.

“It’s always fun when a customer phones and complains ‘My food smells like old socks’, ‘something has definitely died in my meal’ or ‘I’m a plumber and I’ve never came across such foul odour.'”

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