what the papers say...

"To the chef - proprietor of new Glasgow venture North of Bondi, the distinction is clear: fusion is a euphamism for ingredients that don't go together; his place is an authentic culinary of South East Asia."

"The promise of innovation and affordability in an easy-going setting is pulling in at least several dozen covers every night, including, tellingly, plenty of Australians."

"At the time of writing, a new wine list better reflecting Biok's origins was about to be unveiled, including sparkling reds and plenty of by-the-glass options."

"North of Bondi has a clear sense of purpose and determination to rise above the mediocre that, if it manages to turn every dish into a guaranteed hit, could make it a cornerstone of 'West End' dining.

The List, 22/05/2008 - 05/06/2008 (Issue 603)

"The spring rolls were the start of a bonzer meal for my veggie friend. They were crisp and the flavours of mint and coriander mentioned on the menu shone through clearly. The sushi was generously portioned and my dumplings, served in a steamer with a riot of herby salad, were golden brown, at first crunchy and then soft, salty and savoury. Black and white sesame seeds added further texture."

"Two veggie main courses also won fans. A Malaysian yellow vegetable curry with curry leaf, tofu and jasmine rice (£9.25) tasted of coconut and had a mouth-warming dose of chilli heat. A tangle of bean sprouts rested on chucks of toasted tofu that floated on the sauce like icebergs. Tofu egg noodles with mixed vegetables, ginger, sweet chilli and soy (£8.95) was a surprisingly light combo. 'This all feels very fresh and healthy,' reckoned one friend."

"Its prices are keen enough to compete in an area that is well served with eating out options and the pan-Asian menu is still relatively novel idea around these parts. We were in on a Monday night and most of the tables seemed to be taken, so Biok is already winning fans."

The Metro, 07/05/2008

"The spring rolls have a joyous, harmonious flavour and gratifyingly crisp texture. Surprisingly light for the west coast of Scotland, the deep fried vegetable tempura is also excellent, with a few too many onions but a generosity of serving that renders such quibbles negligible."

" Served with a yellow curry dip, a side of roti bread is moreishly tearable."

"For dessert, cinnamon and apple fritters are sweet, spice and all things nice, as is a coconut and banana sticky toffee pudding."

The Herald, 01/05/2008

"The menu is characterised by crisp, clean flavours unblighted by excess chilli or oil and entirely free of MSG. There is integrity, too, in the approach to fish: it appears only on the specials board, and if there's nothing worth bringing back from the market it doesn't feature at all."

"Skewers packed with pork satay balance a fresh lime-leaf infusion with delicately sticky glaze: sweet ginger plums provide optional extra zing. Huge flying saucer-like al dente ravioli of lobster competes with feisty, creamy curry leaf coconut sauce."

"Takeaways in New York-style cardboard boxes burst with fresh ingredients - an appealing alternative to the Friday night ritual of tin foil and luminescent curry."

"An exciting and extensive weekend brunch menu sees blueberry pancakes and smokes salmon brioche jostle alongside pan-Asian favourites."

The List - Eating & Drinking Guide (April)

"North of Bondi, the new venture at the bottom of Byres Road by Nik Biok, somewhat gives the lie to the silly notion that Aussie tucker is all straightforward barbecue food."

"It boasts a remarkable selection of menu entries spanning everything from a classic Sydney brunch to dishes inspired by the cuisines of Vietnam, Malaysia, Japan and Korea. It isn't a "fusion" restaurant - more a panoply of separate but inter-related cuisines."

"There are no mass-brand Oz lager to be found here, as Nik insists that everyone knows Coopers is the best Australian beer. A carefully chosen drinks list also includes Japan's Kirin beer."

"The warm, open, contemporary bistro interior has an impressive mezzanine - which gives diners a great view for people spotting - and encourages visits at various times of the day for anything from a light snack to a full meal . . . there's also a full takeaway and home delivery service"

West End News - April 2008 (Issue No. 14)

"The chef, a young Australian chap is the proprietor and the place has a snappy eager ambience"

"(north of bondi) is situated in an attractive mezzanine space."

"...This was very good and punctiliously made with an evident generosity, a willingness to please, cheerful efficiency of service and reasonable pricing"

The Sunday Times, 30/03/2008