Legend in the making

By Tam Cowan

Details Amba  31a Albert Square  Dundee  DD1 1DJ        01382 226677 Remember the old days when ex-professional footballers ploughed their life savings into a pub only for the shutters to then go up about six weeks later? Well, it would appear former players do things a little bit differently in the 21st century. Who knows, perhaps not having to stick the head on those lace-up, leather balls made them a touch smarter. Take Willie Falconer, for example. The Aberdeen, Celtic, Motherwell and Scotland legend hung up his boots last year and runs an excellent coffee and sandwich shop near the BBC in Glasgow. Incidentally, I should point out that Willie probably won't be remembered as a football legend and, nope, he didn't win any Scotland caps, but I'll try anything for a free bacon roll. Further north, former midfield maestro Ray McKinnon has opened his own restaurant in Dundee. Do you remember Ray? At the risk of turning this article into a four-page pull-out, here's the list of his former clubs Dundee United (twice), Nottingham Forest, Aberdeen, Luton Town, Livingston, Raith Rovers (twice), Ayr United, Stirling Albion, East Fife, Torquay and Montrose. Phew. Still only 33 those two spells at Tannadice probably explain the grey hair he enjoys a kickabout with junior outfit Lochee United. I'm only guessing, but it was probably his cut from all those transfer fees that financed his move into the catering trade. After all, just take another look back at that list of clubs the words win and bonus don't immediately spring to mind. You'll find Amba in Albert Square but, of course, this is Dundee we're talking about and not EastEnders. I must say, the enormous portions would find favour with Fat Pat. Three girls sitting across from us ordered the speciality sandwiches and they were extremely hefty. So were the sandwiches... It's agood,uncomplicated menu (well, apart from the utterly bizarre salad line-up which would probably baffle even Professor Stephen Hawking). We quickly selected Thai fishcakes and Moroccan chicken for our starters. Main courses also looked enticing, but they didn't appeal as much as two of the specials read out by our very pleasant waitress bangers and mash and a Tex-mex burger. The food is freshly prepared and appetisers arrived at our table roughly 15 minutes after placing our order. Isn't it a great feeling when you know your grub hasn't been microwaved? The barbecued chicken chunks served on metal skewers with char-grilled peppers and onion were simply delicious, but it's the Thai fishcakes I'd really recommend. Home-made and hand-rolled, they looked like five golden brown golf balls. With exactly the right balance of potato and fish, they would have been absolutely perfect on their own. But let's hear it for the chef who served them with an amazing garlic, chilli and coriander taste. Smear it on thickly, folks, and enjoy.

1 2 Next