It’s hot, spicy and made to make you feel good, but a Tiger Balm Club (TBC) dining experience is not about soothing aching muscles – it’s about fun, flame, flavour and nothing but good vibes.
At the heart of TBC are pals, Cork chef Mark Ahern, formerly of House Café, Bar Pigalle, and Good Day Deli, and Bryan Rudd from Portland, Oregan, known to many for his high octane ‘No Killer, All Filler’ food content as Sunshine Primo.
The pair share a passion for the cuisines of south-east Asia. Both spent a decade living and working in that part of the world – Mark in Thailand, and Bryan in Vietnam.
Serendipity knocked when they found common ground over an Argentinian grill in the courtyard of a gastropub in Watergrasshill last May. It was meant to be.
So, what is Tiger Balm…