Comments on: Bin 941 Tapas Parlour – Vancouver BC

By: Le Mcmorran

Le Mcmorran — Wed, 28 Jul 2010 12:12:06 +0000

use mousse, get a higher quality straightener, straighten it less. get you split ends trim, straigten it it smaller sections, blow dry it straight first, deep condition it, you have a wide array of options.

By: sig

sig — Thu, 27 Nov 2008 07:16:24 +0000

Hey Remya, welcome to my site! You noticed the tattoo huh, I think he had tattoos all over…

By: sig

sig — Thu, 27 Nov 2008 07:15:05 +0000

Yeah, I always think of adapting some of these techniques while plating my food, but I am way too lazy to do that!

By: sig

sig — Thu, 27 Nov 2008 07:13:58 +0000

Food and the chef made more interesting pictures than us…

By: sig

sig — Thu, 27 Nov 2008 07:13:09 +0000

Yeah, I love watching the chefs in action… it is like watching an artist…

By: sig

sig — Thu, 27 Nov 2008 07:12:13 +0000

LOL, lucky for us Canadian border is just less than 2 hours away…

By: sig

sig — Thu, 27 Nov 2008 07:11:27 +0000

You know I never make fries at home, but I am a sucker for fries when we go out Looking forward to that post!

By: sig

sig — Thu, 27 Nov 2008 07:10:46 +0000

yeah your mom is a wise woman

By: Remya Sushanth

Remya Sushanth — Thu, 27 Nov 2008 06:33:37 +0000

Hey Sig, its always great reading ur posts……… i liked all the food that was served….. also, i liked the cooks tatoo

By: sharmi

sharmi — Wed, 26 Nov 2008 18:18:51 +0000

nice to see them putting it all together in plate. we can get some tips and do it for our posts