10 things you might not know about Carrots + Daikon

Get to know us that bit more with this quick and easy to read blog about us and our foods, ENJOY!

#1 Our homemade Vietnamese cooking is inspired by co-founder David’s mother’s roots back in Hanoi, Vietnam

#2 All of our sauces are made in-house, from sriracha, mayonnaise and hoisin, to peanut, chilli fish and even the chicken liver pate for the banh mi

Homemade mayo, made with fresh free-range eggs 

Homemade mayo, made with fresh free-range eggs 

Spicy sriracha sauce that goes with literally everything 

Spicy sriracha sauce that goes with literally everything 

#3 Before Carrots + Daikon, the previous shop sold fried chicken and was called Joe’s Chicken

One of the first things we did when receiving the keys for the first time was to paint outside white, cleaner and lighter feel.

One of the first things we did when receiving the keys for the first time was to paint outside white, cleaner and lighter feel.

#4 All shop visuals were designed by co-founder and fashion designer Philip who created the artwork, chalkboard menus and counters

From left to right, Philip, Helen and Me (David)

From left to right, Philip, Helen and Me (David)

#5 In the past two years we’ve had four opening and closing time changes, three menu revamps, trialled opening for breakfast and Saturday brunch. Safe to say we’re not afraid of trial and error!

#6 Photographer by day, our delivery driver is called Tom and he’s a long-standing family friend

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#7 We use fresh chillies to make our homemade sriracha sauce and they’re also mixed into our sriracha hummus and our pho for extra heat

#8 80% of our packaging is eco-friendly, please keep and reuse the paper bags too!

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#9 For those who still don’t know, daikon is a white radish (mooli) which we pickle with grated carrots for our banh mi and dinner boxes

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#10 After deciding on the shop name Carrots + Daikon, our logo could have looked a bit like this (our first draft :D)

Thanks for reading

David Chu

Carrots + Daikon

Highlights of 2016 and Future Plans

Well 2016, you definitely caused a stir in the world didn’t you? A year full of surprises; victories, truths, wars, famous deaths and election results. Overall, 2016 has been a year of unprecedented change and I for one hope it’s for the better. 

(Because it can’t get any worse, can it..?!)

Despite the uncertainty in the UK economy following the EU referendum and change in PM mid-way through the year, here at Carrots + Daikon we’ve continued with our plans. In April we launched our delicious quinoa salad boxes and healthy juices, introduced a new brunch offering on Saturdays in the summer, bottled our house sriracha sauce and sold these alongside our homemade matcha cookies. We’ve had a lot of fun the past year with everyone and hope you’ve enjoyed filling your bellies at the deli or at home with a delivery. We’re really excited and look forward to continue working on our new ideas to provide you with more fresh Vietnamese street food flavours in 2017.

Saturday Closure

December 2016 saw the last of our Saturday opening hours. We’ve decided to operate five days a week from the New Year onwards in order to give us more time to work on improving and expanding our menu offerings, customer service and social media presence.

Our opening times will be from Mondays to Fridays 12pm-3.30pm for lunch, and 6pm-9pm for dinner and delivery.

We may reopen on Saturdays in the future, though for now this is how we will be moving forwards. If we’re not to reopen for business as usual, we hope to use the weekend to hold workshops and classes for children and adults on how to cook fresh, simple and healthy Vietnamese food at home. We love sharing our passion for good, healthy food and endeavour to teach as many people of all ages how quick and easy it can be.

Summer Roll making with the lovely folks at North London Care 

Summer Roll making with the lovely folks at North London Care 

NEW Dinner Options

2017 will be the year we launch some new dinner items onto our menu, we have some classic starters and mains like satay chicken on skewers, cha la lot (pork wrapped in betel leave) and a Vietnamese lemongrass chicken curry. We will be bringing these dishes out soon in the coming few months and we can’t wait for you to try them.

Vietnamese Chicken Curry with carrots and potatoes, perfect for a winter dinner. 

Vietnamese Chicken Curry with carrots and potatoes, perfect for a winter dinner. 

The team is super excited about the curry because we have had people asking for a curry dish for a good while now and we are thrilled it will be included in our menu. Unlike other curry dishes, Vietnamese curry is milder and light, the lemongrass and coconut milk adds body and depth into the overall flavour of the dish. It also comes with potatoes and carrots, which make this curry a host of dynamic flavours and textures.  

Pan-fried Cha La Lots 

Pan-fried Cha La Lots 

Cha la lot is a personal favourite of mine. The betel leaves are what makes this dish unforgettable, the smells it releases can be wonderful to some and smelly to others. I can’t really describe the smell but the combination of pork mince and betel leaves over a hot grill brings back childhood memories for me, of a time when the house would linger of betel smell for a good few hours after mum finished cooking (blissful). 

One stop shop for your Vietnamese needs at home

One of the things we’ve always wanted to add to our deli shop is a section where you can buy your own Vietnamese sauces, spices, dried noodles (pho and bun vermicelli), seasoning and rice papers. Get everything you need for a Vietnamese feast at home, a dinner party or anywhere else for that matter (summer roll party anyone?). 

Vietnamese food is so quick and easy to cook and eat for yourself or the whole family, why not give it a go. We’ll have recipes and videos on how to make some Vietnamese classics and favourites in a step-by-step guide.

We have a lot planned for 2017 so do keep an eye out on our Facebook, twitter and instagram pages for news along the way!

Thank you for reading and have a great 2017

David Chu

Carrots + Daikon

NEW Quinoa Salad and Raw Juices for Lunch

Honey Caramelised Pork Quinoa Salad Box

Honey Caramelised Pork Quinoa Salad Box

With summer just around the corner, what better way of preparing for the (hopefully) sunny weather in London than having a light, healthy and nutritious meal for lunch.

Here at C+D HQ, we are all about bringing something new to the table. Last year was our carb-free Naked Salad Box, this year its all about our new quinoa salad.

Uncooked Quinoa

Uncooked Quinoa

For those who don’t know what quinoa is, it's considered as a super grain; high in protein and fibre and packed with vitamins, minerals and antioxidants including iron, calcium, vitamin B and vitamin E.

With quinoa being naturally gluten-free, this grain is ideal for those on a gluten-free or vegan diet, or just those on a lookout for something new and different to have for their lunch.

New Quinoa Chalkboard 

New Quinoa Chalkboard 

Cooked in our vegetarian broth, our quinoa is mixed in with chopped cucumbers, red onions, pomegranate seeds with a tasty lemon vinaigrette. With a side of salad, sauce and a meat or tofu of your choice, this is the complete super lunch that will keep you going throughout the day. Check out this article on the benefits of eating quinoa if you want more information about the hottest new super-grain everyone has been talking about in 2016, click here for the article. 

Note* If you are gluten-free please ask us to take out the hummus spread in the quinoa or naked salad box because it contains gluten. If you are unsure about anything, just ask one of our friendly helpers for advice and guidance. 

To accompany our new quinoa salad launch, we also have our new range of freshly pressed raw fruit and vegetable juices. Made to order and perfect for the summer, come grab a juice with your healthy vietnamese lunch next time your at C+D.

Pretty Green - Spinach, Cucumber, Lime & Apples   

Strong Beets - Beetroot, Carrots, Orange & Lemon  

Sweet Amber - Carrots, Orange, Lemon & Ginger   

Freshly Pressed Apple or Orange Juice  

Come give it a try and let us know what you think :)

Thanks

David Chu

Carrots + Daikon

 

Gluten-Free Vietnamese at C+D

 
 

One of the most frequent questions we get asked at the shop is “what is gluten-free on the menu?” And often or not our answer is “Sorry... We don't have many".

This is mainly because our gluten comes in the form of oyster sauce and soy sauce, which are two of the most commonly used ingredients in a lot of Asian cuisines such as Cantonese, Thai and Vietnamese. A staple of Chinese cooking, oyster sauce is often or not one of the first things you would see in Asian household, usually added to meats and vegetables, oyster sauce gives a more distinctive earthy in-depth flavour to any Asian-style dish. The same does for soy sauce..  Traditional brewed from soy bean and wheat, soy sauce is also an ingredient you will find in a lot of Asian cooking used as a dip or in seasoning dishes.       

Essentials to any Asian-style cooking

Essentials to any Asian-style cooking

With condition such as coeliac disease and gluten sensitivity up fourfold over the past 20 years, the continuous rise in gluten-free products such as breads, cereals and snacks have become a constant figure in our ever expanding supermarket shelves. With a third of Americans avoiding gluten and the numbers in Britain growing rapidly, many have maintained a gluten-free diet for not only medical reasons but for those who believe that eating gluten-free food is more healthier and natural.  

Gluten-Free Lemongrass Chicken Naked Salad Box

Gluten-Free Lemongrass Chicken Naked Salad Box

With that in mind, we are pleased to announce that your local Vietnamese have taken a massive leap up into the world of gluten-free. With a few tweaks here and there and the amazing find of a gluten-free oyster sauce and soy sauce at the local Asian supermarket (Thank you Panda Bread & Kikkoman), we have managed to change a couple of our favourite items on the menu into gluten-free options so you can enjoy a tasty Vietnamese anytime of the day whether its gluten or not. 

Gluten-Free Vegetarian Pho, the perfect winter comfort food 

Gluten-Free Vegetarian Pho, the perfect winter comfort food 

For us, its been a long time coming, our customers have always asked for more gluten-free options and we are glad that we are now able to cater to these people as a result of a few tweaks to our family recipes.

Here is a list of gluten-free options at C+D:

Our chalkboard menus and online menu will be labeled with the abbreviation (GF) for gluten-free if you are unsure what has gluten and what doesn’t or alternative asked us if in doubt. 

Thanks for reading, don't let gluten ruin your Vietnamese craving :)

David Chu

Carrots + Daikon

 

Vietnamese-Style Brunch at Carrots + Daikon

Why Brunch?

Brunch can be a great time for family and friends to gather and catch up whilst eating. Perfect for late morning dine in’s with all day menus. You can imagine the hypnotic smells of bacon and pancakes cooking in the background and last but not least it can be the time for people to put their feet up and relax after a long hard week of work.

Nothing like eating with family and friends over the weekend

Nothing like eating with family and friends over the weekend

With that, how would a Vietnamese Brunch compare?

With a few C+D tweaks here and there, such as swapping the Egg Benedict for flamed grilled pork or even a full breakfast for a hot bowl of delicious Pho. We reckon that we are more than half way there to creating a new brunching experience in Kentish Town that will showcase what Vietnamese cuisine and culture is all about and what more it has to come in the near future.

Our goal for brunch is to take traditional breakfast and lunch Vietnamese street food favourites out of the streets of Vietnam and into our little brick and mortar in Kentish Town for everyone to try.

Get a taste of Vietnam without the air miles with us

What is on the Menu? 

One of our classic Banh Mi with the Lemongrass Chicken

One of our classic Banh Mi with the Lemongrass Chicken

Not to be overly experimental on creating an entirely new menu from scratch, we’ve decided to keep our usual Banh Mi, Lunchboxes, Pho and Summer Roll offerings but with the exception of no BBQ Roasted Pork or Lemongrass Beef. Instead, we are delighted to announce that we are going to start selling our delicious Vietnamese Spring rolls for the whole day every Saturday because who doesn’t love a cheeky spring roll in the afternoon. 

Come for the Bun Cha Brunch, best way to start the weekend

Come for the Bun Cha Brunch, best way to start the weekend

We have also got our own version of Bun Cha in a Brunch form available from 11am – 2pm, here you can have bowls of our honey caramelized pork, bun rice vermicelli noodles, side salads and herbs and not forgetting the delicious bowl of nuoc cham sauce (chilli fish sauce).  If you are still hungry then you can order more meats or salads. Check out our menu and prices on here

Banh Xeo (Vietnamese Pancake) is also coming exclusively to brunch.  Translated as ‘sizzling cake’ because of the sound it makes after the batter hits the hot pan. Banh Xeo is essentially a crispy Vietnamese crepe stuffed with shrimp, pork, mung beans, bean sprouts and loads of leafy greens and fresh herbs. Many have requested us to make Banh Xeo for a while now and we are pleased to be able to grant that request because if you’ve never had Banh Xeo before then you are missing out!

Homemade Banh Xeo 

Homemade Banh Xeo 

Check out the video underneath of Banh xeo being made on the streets of Vietnam

https://www.youtube.com/watch?v=hevqQ4LEcBA

When does it start?

Brunch will be available every Saturday from 11am – 2pm, with the official launch on the Saturday 6th February, so come on down and be the first to try out our new brunch menu. As some of you may already know, we are very limited on seats at our small deli shop (11-12 to be exact) so if you do see the shop packed, please don’t be discouraged, let us know you want to eat in and we’ll try sort out a rough estimate waiting time. Alternatively, if you cant wait for a seat then we do offer a takeaway service if you want to have a Vietnamese brunch at home or anywhere else. 

What to expect?

Expect a lot of grilling from within our little open kitchen, lots of fresh salads and herbs washed, big bowls of bun vermicelli rice noodles and chilli fish sauce laid out. Not to forget the incredible aroma of a Banh Xeo being made to order and the happy and friendly faces of Carrots + Daikon welcoming you in to our little home.

Start your weekend right with brunch at Carrots + Daikon

See you guys from the Sat 6th Feb and onwards

Thanks for reading

David Chu

Carrots + Daikon

Our first year review...

Did anyone see us in this year's Camden Directions 2015? 

Did anyone see us in this year's Camden Directions 2015? 

And what a year it was… 

Whilst I am writing this on our mini winter break (finally finding time to blog), I feel proud looking back on these past 13 months and what we have achieved in the short space of time since opening. In this blog, I just wanted to highlight some of the fun and interesting things we got up to, the amazing people weve met, lessons weve learnt on the way, our failures and successes and what you could look forward to at C+D in 2016.

The people weve met:

Without a doubt, beside from my college friends and family members who have been on this C+D journey with me from the very beginning, there are a good couple of people who have helped us in abundance in getting us to where we are now and I just want to mention them briefly on here and to say thank you for their support. 

Our first mention goes out to the guys at the Kentishtowner, Tom and Stephen who have helped us launch C+D from the very beginning before we even opened up shop. If it wasnt for their article they published online about us (See here), a good month before we opened I dont think we would have been half as busy as we would have without their help. So for that I still thank Tom and Stephen whenever I bump into them because of how their article created the initial buzz and rush for our new deli business for us to build upon. Check out the review they wrote about us (See Here)

 Photo taken from the Kentishtowner - Tom and Stephen (From left to right)

 Photo taken from the Kentishtowner - Tom and Stephen (From left to right)

Our second mention goes out to Joel and Susie, married couple and owners of the Grafton pub and now the Gispy Queen, because of their continuous support they've given us since we first opened up. For me, it was very unexpected to see a fellow business owner take their time out to visit a newly open place and give words of support and guidance from out of nowhere but that was what Joel and Susie did for us. They shared their experiences with us, gave us advice and told us to we had a good concept but we had to keep working hard at it. Thank you for the help and guidance Joel and Susie.

Photo taken from the Kentishtowner - Mr and Mrs Czopor (From left to right)

Photo taken from the Kentishtowner - Mr and Mrs Czopor (From left to right)

Here is the part where I am just going to drop names because there are too many people to mention that has really kept us going and was a good company this whole year. So here are some of the people we would like to thank, Tom from Camden New Journal, Khrista mother of two and a film producer, the lovely couple Rich and Klara from TwoDoorsDown, Ed music producer who works next door to us, Sarah from SK Vintage, Kish Radio DJ, Johnny from the O2 Forum, William from Ladies and Gents, Will from Clapton Craft and many many more. But rest assure we love and appreciate every single one of our customers and supporters and we hope to continue to grow our business and to make you guys and everyone in Kentish Town proud. 

The yummy food we’ve ate in 2015

Volunteering at KTCC

Back in February 2015, we was given a warm welcome by the brilliant folks of North London Cares in Kentish Town Community Centre. We were invited to give a mini presentation about what it was like living in Vietnam, what the culture is like, what types of food they eat and lastly some phases in Vietnamese which they got each phrase spot on. They got to sample some of our chicken pho that myself and Helen brought over for them to try before they had a go at making their own summer rolls. We had so much fun and as you can see in these photos that they were huge rolls! Overall, we were impressed with their rolling skills for beginners. 

Big shout out to Laura and her team for the great work theyve been doing for the elderly neighbours of K-Town those past few years, they've really built a strong sense of community that you dont often see in the capital. We hope they continue the hard work and that their team grows because we can see the difference they make to the lives of the elderly and the young neighbours of the community. No one should feel isolated and alone, so the work Laura and her team is doing to combat this is truly inspiring and amazing, we are so proud that we could be a part of their activities this year and we hope we can do more in 2016.  

Alma St Fair 

On June 5th, we took our street food outside of C+D HQ and into Alma St Fair in Kentish Town, it was our first time venturing out and we are happy to report back and say it was a huge success. Initially we only sold our Vietnamese baguettes (banh mi) and our handmade summer rolls but as the day went on, we quickly sold out of our baguettes. Never did anticipate what we would do if we sold out our baguettes; we quickly shifted our menu from banh mi to bun cha box (grilled meats, bun rice noodles, salad and chilli fish sauce) and continued selling those till the end of the day. 

We had so much fun doing the fair, the whole team and I thoroughly enjoyed meeting and chatting to new customers who may have never heard of us before and existing customers who came over to show their support as well. Overall, it was a brilliant day, sun was out, tons of people, great music and entertainment acts on show and not least there was a wide selection of different foods to try. Well done to the organisers for planning this years fair, it was an amazing event and we hope to be invited back to do Alma St Fair 2016 for more delicious Vietnamese Street Food!

Trying out Breakfast

Some of you may or may not remember that back in October 2015, we decided to trial our new breakfast service for a short while. Although it may have been a bit short lived, we decided to end the trial as we wasn't fully prepared. As much as we didn’t want to disappoint those we did come in to try our breakfast offering and said they liked it, we had to take the decision to stop doing breakfast so that we can rethink and plan better for the next time we try do something familiar again in the future. It was a great learning experience and we're glad we give it a good go at trying something different. 

Birthday Dash at C+D

Like any birthdays, we had to celebrate in style. We had ours on the 9th December and offered 50% to all our customers on that day. We wanted to thank everyone who has supported us throughout this year and possibly to reach out to those who may have never had our food before but had a reason to with our little offering. 

 And what a day it was, our till malfunctioned at the start of service (everything had to be calculated by calculator), we forgot to stock up on tomatoes (ran to get some) and we had to go to the bank for more £5 notes mid service. But even with all those problems occurring at the start, we still had a lot of fun doing it and safe to say we made it out alive in one piece. The shop was packed and the line went outside, we had everyone on deck and we delivered our delicious Vietnamese food to the masses of Kentish Town. Thank you to everyone who showed up that day, it was hectic to say the least but it gave us all a great feeling of satisfaction that we were able to pull in the most of customers weve had ever during a lunch service.      
 

Plans for 2016
 

In 2015, a lot of our focus has been to settle down the business, establishing effective and efficient systems, creating a team culture that embodies what we believe in and getting our homemade Vietnamese street food out there for everyone to try and taste. With 2016 just around the corner, we are planning to up the ante, unlike 2015 where we were just starting ourselves off, discovering and learning on the way, 2016 will be about putting everything weve learnt into practice and to roll out a number of new lunch, dinner and drinks options that is sure to excite those who already love the Vietnamese food at C+D.

Weve got a variety of healthy and low fat options coming for lunch whilst our dinner service will see a revamp of the menu with some new Vietnamese starters and mains coming soon. 2016 will also be the year when Carrots + Daikon launches Saturday Brunch and the possible return of our All-You-Can-Eat Bun Cha Night which was very popular with the locals the last times we hosted the event.

All-You-Can-Eat BUN CHA is returning to C+D very soon

All-You-Can-Eat BUN CHA is returning to C+D very soon

Summary

For me personally, this whole year has been a bit of a blur but a good blur, we been through a lot this year and have had a lot of highs and downs but this thing we have here at C+D have been a truly amazing experience and a massive learning curve so far and I couldn't have imagine we would have ever achieved what we have when we first started (e.g. Runners up at the Timeout Love London Awards in Kentish Town & Tufnell Park).

Wishing everyone a great 2016 from the C+D Crew! 

Wishing everyone a great 2016 from the C+D Crew! 

So for that I am so proud of the solid team we have at C+D, our loyal customer base, our meat and vegetable suppliers who have provided us with quality produce this whole year and lastly to everyone who has helped and supported us throughout this amazing first year in trading. Thank you all so much for your love and support, we promise that there will be more fun and interesting things to come from C+D in 2016 and that this journey is still only the beginning of an epic long journey we hope you would continue following us on. 

 Thanks so much for reading

 David Chu

Co-Founder of Carrots + Daikon

 

Fuelled by Pho - Part 1

Beef Brisket Pho

Beef Brisket Pho

Fuelled by Pho is a two part blog series about how Carrots + Daikon first began and the people behind its creation. The first part of the series will be a little bio about me (David) and the reasoning behind starting  C+D, and part two will tell the story of how Carrots + Daikon was founded by college friends and family and why Kentish Town was the ideal location for our little Vietnamese deli shop startup.

So you got your little introduction.. Lets begin by introducing myself, in case you didn't know, my name is David Chu, I’m 23 years old and was born in London to Vietnamese Chinese parents. In 2013, I graduated from Oxford Brookes University with a Management degree and it so happens that I came up with the Vietnamese deli concept during the three years I spent at Brookes. In terms of work experiences, I haven’t really worked in a cafe/restaurant environment prior to opening up the shop, but I did spend 6 months working for EAT and operated my own popsicle and iced tea stalls in Camden Lock Market for the last three summers (Was so much fun, learnt lots and ate lots too :)).

Oriental Iced Tea Drinks in Camden Lock Market in the Summer of 2014

Oriental Iced Tea Drinks in Camden Lock Market in the Summer of 2014

I know what you might be thinking: ‘he hasn't got much experience in working with food, and yet he is starting up a deli.’ Yes, that might be true but age shouldn't mean anything, I've always believed that if you’re ambitious, driven and entrepreneurial then skies your limit, why shouldn't you challenge yourself?. Since I was 11, I’ve always wanted to be an entrepreneur, there was something about starting up a business that really excited me.. Not sure if it the thrill of researching up a potential concept, being in control and making all the decisions, planning and coordinating, managing people or just me craving self fulfilment and achievement. Whatever it was, I'm glad I followed it because I wouldn't be having so much fun or have the freedom at work to do what I want if I didnt have my friends and family there supporting me and my crazy ambitious plans and ideas (They've kept me grounded for sure).

Enough about me, lets get on to the food part of the blog.. So in case you didn't know already here at Carrots + Daikon we serve fresh and healthy homemade vietnamese street food made quick and easy for anyone looking for a quick delicious hot lunch on the go or a value for money dinner in the evening. We serve everything from rice or noodles boxes, fresh salads, Viet baguettes, fresh rolls, fried rolls and noodle soups, something for everyone, weather and season, quite literally aswell. You may think 'how did a uni graduate pull off something like this?' Well quite literally I wouldn't have pulled anything off if I didnt have my inspiration and C+D food creator there with me every step of the way and that person is my mum Ann. 

Surprised Selfie with Mum (Mum & Son)

Surprised Selfie with Mum (Mum & Son)

Born and raised in Hanoi Vietnam, my mum loves cooking Vietnamese and Chinese food at home. Stuff like goi cuon (summer rolls), bun cha (grilled pork, salad and bun) and pho (noodle soup) was always on the menu at our household, it was awesome, everything was always so fresh and healthy and making the summer rolls was fun to make and easy to eat. Safe to say without my mum's recipes and cooking skills then there wouldn't be Carrots + Daikon in the first place so do thank her if you see her in the evenings :) 

The dish that inspired Carrots + Daikon 

The dish that inspired Carrots + Daikon 

My favourite food growing up was by far my mum's  Chicken Pho (coincidentally also our best seller); broth made with chicken bones, ginger and onions and hand-shedded free range chicken meat; everything you want in a meal is in a single bowl of pho (protein, carb, veg etc). In Vietnam, pho can be eaten for breakfast, lunch and dinner.. I challenge you to find another dish that can place claim to satisfying the needs of the three most important meals of the day. As you can probably tell I love pho with all my heart and soul, it was clear to me after eating my mum's chicken pho (above photo) that Vietnamese cuisine in particularly pho has the potential to be the next big Asian food trend to hit the UK. We've had bubble tea (Taiwanese flavoured tea based drink), bao (Tawianese steamed buns) and kimchi (Korean fermented cabbage) as the hot Asian trends of the past, I predict that Vietnamese food and pho (not forgetting banh mi) will soon have its time in the spotlight and when that day comes I want Carrots + Daikon to be at the forefront of it all (Thats my aim for the future).  

Well thats about it for Part 1, hope you've enjoyed my latest blog, the final part of the Fuelled by Pho series is coming soon.

P.s Sorry for the delay in posting this blog a week late, it was super hectic the past 2 weeks .

Thanks

David Chu  

Carrots + Daikon

 

Blogging the Carrots + Daikon Journey

Since today is our 9 month anniversary, it’s probably only right that the blog that I promised to write back in February would be written and posted on this very day. Not much of a keen expresser of words myself, I thought I’ll take the plunge at writing a blog which has been on my to-do-list for a while now since Carrots + Daikon first opened its door in Kentish Town back in December 2014. I’ll probably say the lack of free time and long working hours over the past 9 months has been the main reason why this has been delayed so long. 

So apologies for that, but I am going to buck that trend by committing myself to posting a blog whenever there is something important happening. This could be very interesting considering that I was never a fan of writing essays or assignments in my days at university but at least with this I would be writing about the topics and subjects I genuinely do love and have a passion for. These areas include entrepreneurship, Vietnamese food, the fast casual market, current food trends and affairs, and obviously Carrots + Daikon the story behind its creation.

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Safe to say that the past 9 months has been a roller coaster ride of ups and downs, which I for one am glad that we had more ups than downs because as much as you plan for something to happen the way you want it to, you will never really know for certain how well it will turn out until you actually do it. Which in itself is scary, risky and stressful but that’s what you should expect when you start anything by yourself with no real prior cooking or restaurant experience. So I do count myself lucky that I have my friends and family to back me up on this journey from the very beginning; Carrots + Daikon wouldn’t be the Carrots + Daikon it is now if those big characters and personalities weren’t there to support the business all the way but that’s for another blog post.  

Many thanks for reading, stay tuned in for more blog stories in the coming weeks. 

David Chu 

Co-Founder