Pu Pu Hot Pot by Ben Brusey
Pu Pu Hot Pot by Ben Brusey
Pu Pu Hot Pot by Ben Brusey
Pu Pu Hot Pot by Ben Brusey

Pu Pu Hot Pot

The World's Best Restaurant Names
by Ben Brusey
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For too long, restaurants have been judged on the quality of their food...We have scoured the globe, from Sunderland to Majorca, to find the world's best-named restaurants, bars and cafes. Why not savour the culinary delights of: A Salt and Battery (New York, USA). Chef's tip: don't make eye contact with him. Little Drooling Bear Food (Zhongshan, Shanghai). Menu: Lost in translation. Jason Donervan (UK, roaming). Especially for you: Kebabs on the go, or to share with neighbours. Coffee Annan (Trondheim , Norway). UN Peacekeepers were sent in to relieve Americano drinkers. Pho Shizzle (Cambridge, Canada). Serves excellent Vietnamese wraps and beets. B.O Cafe (Grasse, France). Full of fresh aromas. Thai Tanic (Washington DC, USA). Our tip: avoid the Iceberg Lettuce. Lord Of The Fries (Melbourne, Australia). House rules: children must be accompanied by an adult. "Pu Pu Hot Pot" (Boston, USA). The critics say: Chinese food guaranteed to put fire in your belly. Forget the "Good Food Guide", forget Michelin stars and forget that new place by Jamie Oliver or Gordon Ramsay. This wonderfully silly tome, which fans of Crap Towns will love, is the only restaurant guide you will ever need.
So cancel that table at the Ritz, forget that drink at the Savoy, and open wide for a mouthful of wisdom guaranteed to leave you hungry, thirsty and gagging for more. It includes over 100 restaurants. If you have seen your own (and who hasn't!) visit pupuhotpot.tumblr.com to submit your own pictures. Ben Brusey likes to eat food at restaurants when he can. He also likes to compete in eating challenges and his record is thirty fish fingers in one sitting (plus mayo, lemon and ketchup). His favourite restaurant in London is the Phat Phuc Noodle Bar, located near South Kensington. 'Phat Phuc' is Vietnamese for 'Happy Buddha'. Seriously.
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About this Edition



Publication Date

Oct 4, 2012



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