"A week ago, I had already indicated: We'd be back in Baden Baden soon. My wife's appointment was at 2:00, so it's ideal for an upstream lunch. The Happy KitcHen is operated by Vietnamese, as it is expected from Asian restaurants almost any orientation. People seem to be able to do everything except Hochdeutsch, we are in Baden Württemberg. However, the restaurant gives a few puzzles, for example regarding the importance of inland majescles, or why it is called on the sign and on Facebook hAppy KitcheN. Or why is on the bill “Sushi Bar” although there is no sushi. The answer to these questions must be postponed to the next visit. “Our experienced chefs serve you the finest dishes in Asia” , but the guest is of course aware of this with an eye-catcher. Their experiences have made the chefs in Vietnam, China, Thailand and Japan; on the map and later on the plate is not always recognizable where the roots of the respective dish are. But that should be so desired, because you finally wrote Cross over on the flags. The restaurant is barely larger than a medium living room; there is room for 20 people. Solitary guests can sit on stools on the window and let the passers-by pass on the phospoon. Decoratively the room is dominated by a golden master with helmet and skirt Mr van der Saar knows who it is, I'm tapping a guard, otherwise the equipment is rather plant-based, although not always on real. The whole looks comfortable in a slightly chaotic way and you feel right at home. As always, our first question was whether the dog is allowed. The young lady who took us in reception did not seem excessively enthusiastic, she was probably worried that he would break dirt into it. Of course, we had this far from us, especially since it was apparently a while ago that had been sucked and wiped here and Calvin would have worn the dirt rather out. In particular, a noodle in the middle of the room that went to the ground during our stay and, unlike Loriot, remained there all the time, Calvin had done it. He would have liked to eat it, but unfortunately it was out of reach. My lovely Vis à vis is a pronounced Maracuja Loverin and ordered a mocktail called Maracuja Lover 5,90 € . It was not about mixed with synthetic flavors, but contained a lot of delicious flesh. I decided to make a big bottle of still water €5.50, a wise decision on how to stand out. To the appetizer, my wife chose the mixed salad with salmon from the grill and Teriyaki sauce €12.90, I chose the Gyoza. The waitress nicely lifted up her finger, as the salad was almost a main dish in terms of volume and price, so we rather left the gyoza away and instead got a second plate. And that was good, because the lady hadn't promised too much, the salad was really a huge proportion. A beautiful fillet of estimated 200 g was powdered with flour and crispy fried from all sides not grilled, but that was ok. It rested on a mighty iceberg salad bed – I know he has no good reputation, but here he has fit, mixed with all kinds of applauses such as mango strips, radishe slices, rocola, tomatoes, etc., and made with a dress. That was really good and belongs home rebuilt. I spooned the plate as thoroughly as I could. My dearest main dish was chicken meat fried with colorful vegetables in wok with Mango sauce 10.90 €, fruity, slightly sweet, mild and sweet-friendly, so just the right thing for people who need to watch their chronic gastritis, even if they don't always do it. In any case, she looked quite enviously on my plate: Crispy Duck Kung Pao with colorful vegetables fried in wok €12.90 . Kung Pao comes from Sichuan, is as almost everything from there quite sharp and was marked with a chilischote. Usually with peanuts, this was a de luxe version with Cashews. Of course, I had to make life harder than necessary by asking the waitress to take the chili mark seriously. Then I got something served between two if not three pods. In the beginning the water shot me in my eyes and nose, later it became better, and if I had not ordered all the water at the beginning, I would have done it at the latest. I still had comrades, because the duck had been a juicy bird and had missed a wonderfully crispy skin from the Chef responsible for Sichuan. I'd have to order it again, but I'd shut up before. We were all satisfied with the service, especially for the warning of too much appetizer we were grateful to the young lady. After we got rid of our order, everything went very fast, but until we could order and pay later, it took a little. In the end, a little time remains for a small chat about the origin of the ladies, about the dangers when ordering sharp dishes and the like. Conclusion: A visit that makes more a pleasant idea. It seems to be really hard to understand panasian cross over not as a rectification, but as a mutual inspiration. The Baden Baden bathers seem to see this similar, at least the award was pleasingly high, both on site and in take out. Nón lá!"
Baden-Baden
