‘We bring the craic’: how spice bags became an Irish-Chinese takeaway hit

Jimi Famurewa, restaurant critic and food journalist, travels through London, Belfast and Birmingham getting messy with spice bags, the Irish-Chinese fusion that has become a takeaway hit across the UK.
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Fat chips or thin chips, dip or pour, Jimi samples three different spice bags where chefs are adding their own personal touches to this growing trend. From Mc&Sons in Vauxhall who bring the ‘craic’ to their bag, to the Filipino-inspired Lasa adding calamansi to their curry sauce, and finally Hawker Dan giving this junky food a Michelin-style glow-up

Episode 5 of Feed with Jimi Famurewa — sampling the UK’s tastiest food trends

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Chapters:
00:00 - Introduction
00:42 - Mc & Sons
01:45 - What is a Spice Bag?
02:22 - ‘That’ Spice Bag
04:42 - Lasa
05:35 - Filipino Spice Bag
06:50 - Social Media Influence
09:12 - Hawker Dan
10:10 - Signature Spice Bag
11:38 - Chinese-British Fusion
12:35 - Jimi’s Recipe
14:01 - Credits

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