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A mother has struck a chord with other parents after sharing the heartache she felt for her daughter when just two children RSVP’d yes to attend her birthday party. Sadie Christgau, who goes by the username @saddiegou on TikTok, questioned whether other parents had faced similar situations in a video posted to the platform earlier this month, in which she revealed that she’d invited her daughter’s entire preschool class to her fifth birthday. “Two kids RSVP’d to my little girl’s birthday party. I invited her whole entire class. Two RSVP’d. It’s in two hours,” Christgau said in the video, before revealing that she invited all of her Facebook friends with children after she “started panicking” no one would show up. “I started panicking. I started inviting all my Facebook friends with kids and I said: ‘Just show up, we have enough stuff for 25 kids.’” “I don’t even know what to do,” an emotional Christgau added in the video, which saw her sitting in front of decorations she’d put up for her daughter’s party. In the caption of the video, the TikToker asked viewers whether they’ve ever found themselves in the same situation. “Has anyone else had this happen to their kid?” she wrote. The video, which has been viewed more than 3.1m times as of 22 June, has resonated with viewers, with many fellow parents revealing their own similar experiences. “Same happened for my daughter’s birthday last year!! I invited the entire class, eight RSVP’d, four of the eight cancelled at the last minute and only two showed!!” one viewer revealed. @saddiegau Has anyone else had this happen to thier kid? #fifthbirthday ♬ original sound - Sadiegau Another said: “We invited 35 kids to a joint birthday party for my son and daughter - even wrote on the invite to not bring gifts. Five rsvp’d and three showed up.” Numerous other parents revealed that they’d stopped hosting birthday parties for their children after similar scenarios, with many instead encouraging Christgau to celebrate her children’s birthdays with “experiences”. “This happened to my son when he was 12. We now only do birthday experiences. Pick somewhere you want to go instead. We all love it! It’s memories!” one person commented. Another said: “That’s why we stopped throwing birthday parties and instead let our kids pick what we do for their birthday and they’re always so happy.” “Yea, we stopped throwing parties. Instead I’ll take mine to go do something fun for the whole day and then have family over for cake and icecream!” someone else said. Other parents revealed that they make it a point to attend each birthday party their child is invited to so that the situation does not happen. “This is the exact reason we go to EVERY birthday party we are invited to. Breaks my heart,” one person wrote, while another viewer said: “It breaks my heart to read so many people saying that this has happened to their children too. My children go to every birthday they are invited to.” In a follow-up video, the TikToker revealed that the party was ultimately a success after her friends showed up with their children. @saddiegau Update! Thank you to everyone who shared kind words with me ❤️ ♬ original sound - Sadiegau “They came and they all had so much fun together,” she said. Christgau then addressed some of the critical comments she’d received on her initial video, with the mother of six revealing that many people had asked her why she’d invited her daughter’s entire class, or why she’d prepared to host 25 children. According to Christgau, she made sure she had enough for 25 children because she’s experienced people RSVP at the last second to birthday parties that she’s previously thrown for her children and would never want to have to turn a child away. “I can’t do it, that’s not me,” she said. As for why she invited the entire class, Christgau noted that her daughter is in preschool and is “still learning who her friend group is”. “And also, other kids don’t understand when they don’t get invited to a birthday party when they’re five. Some of them are even four! So obviously I’m going to invite the whole entire class,” she continued. The TikToker also addressed comments from viewers who’d suggested that the parents of classmates didn’t want to have to pay for birthday gifts, with Christgau revealing that her children bring handmade gifts when they attend birthday parties. “It’s really not about the gifts,” she explained, adding that it’s instead about “emotional development” and allowing children to “learn how to play with others”. After acknowledging that views on birthday parties are divided among parents, Christgau reiterated that she would never host a party without inviting her child’s entire class. “I’m not going to leave anyone out,” she said, before explaining that it may be different when her children are older, but that right now they are “still in the process of meeting each other and learning who each other are”. While speaking to Today, Christgau said she’d also invited all of the children in her daughter’s classroom because the five year old is “very social and assumes everyone is her best friend”. “I thought inviting the whole class would be easier than asking her to pick a few friends, and I didn’t want to leave anyone out,” she explained. The Independent has contacted Christgau for comment. Read More Mum sends out extremely blunt invites for twins’ multi-themed birthday: ‘Set your expectations appropriately’ Mother sparks viral debate for ‘shaming’ parent who refused to give her daughter a slice of cake Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

Attracting over 18 million tourists a year, Amsterdam has become the hot spot for travellers across the globe. Filled with tree-lined streets, picturesque canals and some of the finest culinary creations and art, the Dutch city has something for everyone – despite the stereotypes of being strictly sex and weed. Now, we can't speak about Dam without addressing the elephant in the room: Marijuana. You could be a foodie; an art enthusiast; a world traveller, or simply passing through the city on a connecting flight – but you'll inevitably be given the side eye from friends, family and peers asking: Oh, you smoke? Yes, pot and sex work are legal. But they certainly aren't the be-all, end-all. In fact, tourists who have had the pleasure of visiting Amsterdam recently would have noticed the absence of smoke in the air, which is down to a newly enforced rule last month. After years of complaints from residents, the city started its crackdown with a "stay away" campaign that initially saw a ban on weekend alcohol sales and earlier closing times for brothels and bars. People around the city now face a €100 (£87) fine if they smoke cannabis in public in the red light district, with an aim to "reduce crowding and nuisance in the area." Sign up for our free Indy100 weekly newsletter Nestled in the Museum Quarter of the city resides Jan Luyken, a townhouse surrounded by depths of culture and an elegant shopping street. Think, the Bond Street of Amsterdam. There's no wonder art lovers immediately fall for the place, with its eclectic decor woven through the newly-renovated hotel. The impressive attention to detail in every corner gives off rich colours and fringed lampshades, complete with reading areas and a help-yourself bar. There are also plenty of open spaces across the ground floor to wind down in, including the library and the dining room, which are designed to make guests feel comfortable and at ease. A true home away from home – especially for a solo traveller. Travellers can also enjoy the sun in the private garden, located next to an aesthetically pleasing gym that makes working out feel that little bit easier. With a hotel so impressive, it can sometimes be tempting to stay in and around it – but with 48 hours in the city, I went off to discover whether there was more to Amsterdam than the stereotypes. Museums Amsterdam does many things well, museums being one of them. The city is jam-packed with cultural experiences, from fine art to photography and history. Two days certainly won't get you through the array of galleries across the city, but there are two in particular that should not be missed. Moco Museum: Founded in 2016, the independent museum boasts a variety of modern, contemporary, and street art. Here, you will find pieces from Jean-Michel Basquiat, Banksy, Icy & Sot, JR, KAWS, Keith Haring, Jeff Koons, Damien Hirst, Tracey Emin, Yayoi Kusama, THE KID, Andy Warhol, Studio Irma, among many more. The Museum of Prostitution: While Amsterdam's sex industry remains open, there's still an air of mystery surrounding it. At the world's first prostitution museum, you will learn about the Red Lights Secrets through an interactive experience. Without giving too much away, the museum delves into the history of sex work in the city, what a typical room looks like and positive testimonials. It also does not shy away from the darker truths of the industry, such as trafficking and unsolved murder cases. Parks Vondelpark: Considered one of the city's most famous parks, this charming area makes the perfect destination to wind down from walking around the city after a long day. During the summer months, there's a host of activities, bandstands – and it even has its own Picasso sculpture hidden along the path. Food Dinner in the Pulitzer Garden: For the foodies, this al-fresco dining experience is a must. Inspired by modern-Dutch cuisine, it offers a wide range of impressive culinary creations and beautifully crafted cocktails. This gem is open for breakfast, lunch and dinner with an idyllic view of the tranquil gardens. Still, for some, smoking in Dam remains a bucket list goal – and there's certainly no judgement here. The Dutch are some of the friendliest people and are happy to help – especially when an inexperienced tourist steps into a coffee shop. It simply comes down to asking. Coffee shops are filled with different strengths, and you can often purchase pre-rolled joints to avoid awkwardly trying to figure it out for the first time. For more information about Jan Luyken, click here. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

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