So the group stages of FIFA World Cup are almost over and in the end it appears there will be not too many surprises in the teams qualifying, nor any of the big teams exiting the tournament early ... Although Argentina and Spain cut it a little fine!
So on Saturday we begin the round of 16, with no doubt lots of excitement, some periods of extra time and the dreaded penalty shoot outs (well, dreaded if you are English anyway!)
As we enter week 2 of the 2018 FIFA World Cup, the pace is beginning to pick up.
Some of the top teams who maybe didn't do as well as expected in their first games (Germany, Brazil, Argentina etc.), up the tempo to try and catch up on lost ground, whilst the teams that made a solid start (Russia, Belgium, England etc.) attempt to build on their good first games and cement their place in the knockout stages.
Blend Bistro will continue to show games that take p...
Available right now, but for a limited time only is our new menu special, Boeuf aux Carottes.
Made using certified hormone free premium Australian beef cheek, sourced from the award winning Darling Downs Ranch in Queensland, Boeuf aux Carottes is a classic french dish of slowly braised tender beef and carrots in a red wine sauce, served with potato gratin.
It is true home-style French cooking and whatever your nationality, food just like your grandmother used...
As we previously mentioned, Blend Bistro will be showing live, FIFA 2018 World Cup games that take place during our regular opening hours.
Most games kick off at 19:00 or 22:00 local Bangkok time (But please note the different kick off times on Saturday 16th June), so we will be able to show the majority of the matches, but unfortunately cannot show games that kick off at 1:00am local times due to our local licensing restrictions. (Sorry about that England f...
That classic of all Italian cheeses, Gorgonzola, dates back as far as the Roman age when in the autumn, herds of cows would make their way down from the Alps to the valleys of the Po River. They would arrive in the fields near the city of Gorgonzola from the valleys of Bergamo, where they would feed on fresh grass, called quartirola.
However, Gorgonzola's origin is somewhat clouded in mystery, with two different stories about how it began.