"Believed to have been first whipped up as a staff meal at a Dublin Chinese restaurant in the early 2000s, this spicy-sweet, saucy, late night takeaway snack has become ubiquitous and beloved all over Ireland and the UK. At its core, the spice bag is tender, juicy morsels of fried chicken, fresh fries - er, chips - and a pepper and onion mix flash-fried or sautéed and tossed in a salty, peppercorn spice mix and served alongside a curry gravy."
"In its simplest and truest form, the spice bag can be found all over the city, from no-frills pubs to upscale cocktail lounges. But some spots are leaving their own mark of creativity on the classic - like Pecking House in Chinatown, doubling up on condiments with an additional housemade hot sauce; or Bartley Dunnes in Midtown, frizzling their onions and topping the dish with pickled chiles and garlic aioli."
"Jade & Clover a speakeasy as it's tucked behind a Chinese herbalist storefront. Moreso, what's hiding in the luxe, moodily-lit space is a cocktail program that has poured a lot of thought into its craft, and a food menu that celebrates where Chinese and Irish cuisine intersect. Enjoy ube daiquiris or something from a long zero-proof list alongside XO seafood fried rice, Korean beef spring rolls, and a great, elevated version of a spice bag."
The spice bag is a popular Irish and UK takeaway dish consisting of fried chicken, chips, sautéed peppers and onions, and a peppery spice mix served with curry gravy. Originating as a staff meal at a Dublin Chinese restaurant in the early 2000s, it has evolved from a simple late-night snack into a ubiquitous menu item found in venues ranging from casual pubs to upscale cocktail lounges. Contemporary restaurants are reimagining the classic by adding creative elements such as housemade hot sauces, pickled chiles, garlic aioli, and elevated ingredient combinations. Establishments like Tara Rose, Jade & Clover, and Pecking House showcase how chefs are maintaining the dish's core appeal while introducing innovative twists that reflect modern culinary trends and fusion cuisine.
Read at Eater NY
Unable to calculate read time
Collection
[
|
...
]