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