Gone are the days when ordering a takeaway meant settling for sub-par ingredients and cooking. There are a host of eateries throughout Ireland blazing a trail for quality take-home meals. We share some of our favourites…
Now, this is what we call a happy Thai New Year 😍⠀ ⠀ Atlantic Halibut with Morning Glory*** [SL]⠀ Pan-fried Atlantic Halibut marinated in a red curry paste and kaffir lime leaves and served with stir-fried morning glory and pickled soybeans⠀ ⠀ #Songkran #SabaThaiNY #ThairishNY #DublinFoodie #DineInDublin #DublinTown #LovinDublin
Saba To Go, Dublin
Paul Cadden and chef Taweesak Trakoolwattana opened Thai and Vietnamese restaurant, Saba, on Dublin’s Clarendon Street with the view to providing diners with authentic and healthy Asian food that stayed true to its origins. They have applied the same philosophy and high standards to their Saba To Go range, where food is cooked from scratch daily. All manner of diets are catered for, including gluten-free, low-calorie and paleo.
Jaipur, Dublin and Wicklow
Asheesh Dewan’s group of Indian restaurants dotted throughout county Dublin and Wicklow really sets the bar when it comes to Indian food in Ireland, where those lucky duckers out in Greystones, Malahide, Dalkey and Ongar can enjoy a slap-up takeaway with a difference. Aside from the usual suspects, which are elevated to new heights courtesy of the talented team in the kitchen, think beyond your average fare with the likes of Goan fish curry and Wicklow lamb shank with Jaipur chilli paste and brown onion.
Tiffin, Greystones, Wicklow
One of F&W's favourite chefs - Sunil Ghai of Pickle Restaurant - has recently opened his first takeaway in Greystones, Wicklow. Positioned as a delicatessen, it also offers home delivery of some of the finest Indian dishes that you can get in the country.
This little gem is the place to go for sushi, or indeed a decent Japanese feed, in Dublin city centre. Thankfully, the take-home experience offers the same quality and freshness on offer in the pared- back restaurant at decent prices. A testament to the fact that takeaway doesn’t always have to make for an unhealthy or stodgy mealtime.
The Asian Tea House, Galway
Voted Georgina Campbell’s Ethnic Restaurant of the Year 2015, The Asian Tea House in Galway is well-deserving of its reputation for good quality cuisine with a lengthy menu encompassing Malay, Vietnamese, Thai, Japanese and Chinese influences. What they all have in common, however, is each dish is made from scratch in-house and cooked to order using the best possible ingredients and free from any of those nasty, artificial additives that have given so many takeaways a bad name.
Keshk Café, Dublin
Offering Mediterranean and Middle Eastern fare with aplomb, this Dublin favourite offers a takeaway service for both lunch and dinner, with dishes inspired by Egyptian, Greek and Turkish cuisine. Meats and fish are cooked on a charcoal grill for extra flavour, but there’s also plenty of vegetarian options featuring aubergine, squash, okra, tomatoes and much more.
The ubiquitous burger and chips underwent a serious make-over when chef Tom Gleeson returned to Dublin following stints in Heston Blumenthal’s The Fat Duck and Michelin-starred Le Bernardin in New York to open his own, exclusive burger joint on Dublin’s Wexford Street in 2013. Setting himself the goal of creating the best burger in Dublin, Gleeson went above and beyond in his search for just the right ratio of meat, bun and cheese. The result is queues out the door most nights of the week. Don’t expect anything fancy-pants though; the menu offers nothing but a good, old-fashioned burger and chips and we ain’t complaining.
La Cucina, Limerick.
This authentic Italian eatery opened in 2003 and has earned its reputation for proper Italian take-out food ever since. With ingredients sourced directly from Italy, the key to La Cucina’s success is in the simplicity of the dishes on offer including pastas, pizza and salads. One we would all love to have in our neighbourhood.
Founder Shane Crilly set up Base wood-fired pizza with the idea of providing honest, handmade pizzas that he would want to eat himself. And certainly if Base’s loyal following is anything to go by, there are plenty who would agree. Pancetta, red onions and peppers are all roasted in-house to be used as toppings, and the thin-crust dough is made from just four essential ingredients, with no added extras, before being allowed to prove for 48 hours. All this attention to detail makes for a guilt-free and enjoyable take-out experience.
M&L Chinese, Dublin
Listed several times in the F&W Restaurant of the Year Awards Top Ten World Cuisine, M&L Chinese is a firm favourite on account of its adventurous and authentic food offering inspired by the Szechuan province of China. Eat in or take-out and enjoy the likes of deep-fried aubergine in soy sauce, sea bass Szechuan-style or steamed razor clams in oyster sauce.
After you've tried out these restaurants, how about making a takeaway at home with this Chef Adrian recipe?