5 things we want to eat in Dublin this week

Raspbery cheong buns, small farm Irish Wagyu burgers, and there's a new Berlin kebab in town. Read on for our must eat hit list this week...

1) Hash brown and chorizo snacks, Craft, Terenure

We all agree that snacks are the best part of the meal right? Snacks are the most exciting, mains are the least, and everything else is on a sliding scale in between. When we snack, we like to snack hard, and this one from the current menu at Craft in Terenure has us itching to jump on the number 16 bus. Hash browns topped with Parmesan, Iberico chorizo and beer pickled onions. What genius came up with this epic opening?

2) The Perfect Wagyu, Bujo

You know what else we do hard? Burgering. We have no time for dry, over-cooked, flavour-light mounds of meat drowning in competing toppings. A burger is a committment, with only the best passing ATF muster, and we feel ready to commit to Bujo's new 'perfect Wagyu', with meat from just one Irish farmer. The flame-grilled patty is topped with Dubliner mature cheddar, chimichurri, crunchy pickles and smoky grilled leek, and sandwiched in a Tartine organic brioche bun. We will...

3) Berlin Kebab, Margadh RHA

In the plot twist no one saw coming, Margadh at the RHA have collabed with Mani on Drury Street for a new lunchtime takeaway Berlin kebab. They're taking Mani's 72hr fermented sourdough and stuffing it with marinated chicken, secret chili sauce, aioli, red cabbage, iceberg lettuce, red onion and tomato, for the princely sum of €9.90, and it looks like a worthy contender to Chiya.

4) Çılbır, Urbanity

Something about summer always has us wanting Turkish eggs with warm flatbreads all day errry day, so this Çılbır from Urbanity made the world stop turning for a moment. Their version has lemon labneh, asparagus, wild garlic, salsa verde, pimenton butter, onion dukkah and organic poached eggs, serving it with a side of Tartine organic sourdough. It's a lot fancier than what we make at home, and sure isn't that the whole reason we leave the house.

5) Raspberry cheong hun buns, No Messin' Bakery

We were this years old when we learnt that a 'cheong' is a traditional Korean fermented syrup made from fruits, flowers, herbs or vegetables. No Messin' Bakery have been using them a lot lately, culminating in these raspberry cheong and cream hun buns, which will be back on the counter this weekend. There's also some Irish wholegrain in the choux pastry, for max feel good vibes.