This week on Triple C Rated, the only foodie podcast with Chin and Choo from Ziangs and Chin’s wife Lydia on, remember to ask your questions!!!

I was today days old when I found out why a CLUB sandwich is called a CLUB sandwich!

Pod cast Kimchi looks fairly simple to make but I'm scared of not doing it right and getting tummy upset. Any tips? - Bobbie Tabiner

What cut of meat is worst to use -Fred Bowden

Apart from Asian style cuisine what are your favourite meals and desserts? - Spike Taylor

Do buffets make a better mark-up than traditional sit down Chinese restaurants? Seem to be very popular right now. - Duncan smith

How has the surge in allergies over the last 5 years affected how creative you are with your menu, trying to cater for everyone. - Anthony Hackett

What is your views on people asking for dishes to be changed? E.G. Make the dish hotter/less hot, no or extra prawns in a fried rice dish. That is the customer likes the dish but wants a little tweaking. – Daze

What is your opinion on the law changing to make all takeaway containers, cutlery either reusable or compostable? – Daze

What’s your favourite flavour of crisps? - Tom Walker

If food became obsolete, what career would you have instead? 😆 - Becky Mills

Have you ever come across a Chinese takeaway/restaurant dish that you make but think that theirs is better? If yes, what would you do about it? – Daze

In the 60’s way before you blessed us with your presence. The chips used to be cooked on beef fat ( I think). They were chunky, fatty, and served in a brown paper bag. As an Englishman brought up on fish and chips these chips were still a revelation. Everyone adored them yet nobody serves them today. Any chance you could resurrect them mate? I’m sure they would be a game changer. - Steve Harford