DECEMBER 2011
DEALS ON WHEELS F O O D B Y P H O N E ’ S M O N T H LY N E W S L E T T E R
CRISTIANA MARRA FOSTER A proud Italian mother of two
MONTHLY
PROMOTION
I moved to Bangkok from Italy and have been living here with my family for the past six months. What I enjoy most about Thailand is how quickly I have been able to establish and build a circle of international friends. As a housewife and mother I have multiple jobs: nanny, housekeeper, accountant and chef for my husband and our two small children. I discovered Food By Phone right after we arrived in the city and it was such a relief for us to have one easy way to ensure we always had a nice dinner. At the beginning I was ordering every other day, but even now that we are more settled, and I know my way around the supermarkets, we still use the Food By Phone services once a week or every two weeks. With two small children it’s not always easy for us to go out and experience the wonderful variety of restaurants in Bangkok, but with Food by Phone we still get to experience the best of them. Our current family favourite dish is the succulent smoked pork ribs from The Great American Rib which is therefore our favourite restaurant together with Indus. The NZ Premium Ice Cream is a must in our house.
New Zealand Natural ice cream
Buy one Quart of any 3 flavors of New Zealand Natural “Zilch” range (Passionfruit & Mango, Chocolate, and Vanilla), get one FREE Mini-Cup of “White Chocolate Raspberry”
Fruit Chocs
Buy any 4 packs of Fruit Chocs and receive another one for FREE
Catalana Tapas & Wine
Buy any 4 Tapas and get another one for FREE
THLYTION N O M PETI in COaMchance tovowucher at
FEATURED RESTAURANT Scan Deli Located in Sukhumvit Soi 18 just passed the Rembrandt Hotel & Towers, Scan Deli is the first integrated Scandinavian Restaurant & Deli in Thailand, serving home made quality meals that are prepared when ordering, so allow for the cooking time before your meal arrives on the table. In the
Cristiana’s favourite restaurants
front a fan cooled covered terrace with seating for 20 outside on the terrace. Inside there is an air-conditioned seating area for 18 plus a deli counter that retails Scandinavian cheeses, sausages, shrimps, crayfish, herring and salmon. The first dish I tasted was Kottbullar swedish meatballs with a choice of mashed or b o i l e d p o tato es, bro wn sauc e an d lingonberry, a sweeter swedish berry similar to cranberry. The meatballs are made with equal quantities of finely minced beef and pork with onions, lemon, table salt and pepper hand rolled to the size of a golf ball and panfried with butter.
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For 00 THB t uran a 1,0 resta i l .com e e D hon s. p y Scan b ood question ww.f to w w simple o g e e pleas nswer a f and a
H’S LAST MONT
WINNER
wins Sarah Lewis ry voucher of ta en im a compl from 1,000 THB Restaurant ll ri G e Pr Le
FEATURED RESTAURANT Scan Deli
The taste is subtle with a flavour that lingers in the mouth. “The potato is a key ingredient in Swedish cuisine,” says Goran Nyhlen, CEO of Scan Deli, “We tried using local potatoes but they were too hard, so we have them grown especially for us. They have an almond taste and when loads of unsalted butter and single cream are added and mashed together the result is a thick smooth consistency. ”Swedish mashed potato needs to be warm and fluffy.” The mound of mashed potato is hollowed out to form a bowl for the light brown sauce. It served with lingonberry sauce, that tastes very similar to cranberry, but the berries are much smaller just a little larger than a peppercorn. The combination of the meatballs, mashed potato, l`ingonberry and brown sauce make a comfort food dish.
smoked salmon. The secret of the dill stewed potatoes is the the sauce that is thickened using double cream with minimum flour content just enough to bind the ingredients together.” The warm dill stew potatoes are cubes of potato served in a thick white sauce, that has a near paste like consistency; the subtle flavour of the warm potato combines very nicely with the cold Norwegian salmon. “Pea soup is made with Swedish yellow peas,” says Goran, “which are soaked in cold water for 36 hours then boiled with finely sliced onions and lots of black pepper corns slowly for three hours and towards the end of the cooking we add cubes of pork with fat. Then let it rest for up to seven hours. It’s traditionally served on Thursday but no reason why that day rather than another. It was a popular dish with the Swedish military as it was easy to serve in the field. “When the soup comes to the table, customers add a strong mustard to adjust the taste to their preference. It’s eaten with dark rye bread. The soup has a very thick consistency almost a coarse mash of the vegetable, very warming. The wafer thin pancakes, whipped cream and lingonberries was a nice sweet note to finish on.
Rokt lax med dillstuvad potatis, smoked salmon with dill stew potatoes. ‘The salmon is imported whole and smoked in Thailand by a Swedish owned company,” says Goran, “who prepares it specifically to our taste. It’s naturally smoked for 24 hours which is double the normal smoking period, and x-rayed to ensure all the bones have been removed then sliced. With nothing added a less intense more mild than other styles of
Throughout December until the 24th, the day Scandinavians celebrate Christmas. “We will have a daily full Swedish Christmas Buffet from noon until early evening.” A glazed Christmas Ham, meat balls, five or six different flavours of herring and different varieties of sausage and beetroot salad. Traditional hot mulled spiced wine with almonds and raisins. “The Scandinavuan cuisine is all about real butter and sauces,” Goran concludes. 21/3 Sukhumvit Soi 18, Bangkok 10110 Tel: 0-2258-0884 E-mail : info@scandinaviandeli.co.th Website: www.scandinaviandeli.co.th
Opening hours
10.30am-9.30am
Credit cards
All major cards
Price per person without drinks THB 350-500 FBP partner since
2010
Famous manager David Maskrey
Publican of The Black Swan 326/8-9 , Sukhumvit Rd. Klong Toey, Bangkok 10110
“My Mum & Dad had a pub/hotel for 30 years,” says David, “so I grew up in the business. I had a building company and in the 90’s and had the chance to buy my first free house, the Queen Anne in Great Hucklow a former Peak District lead mining village in Derbyshire. It was a great opportunity to buy as the price was low. I built up the business over the next four to five years, sold it and went back to the construction business. I came to Thailand in 2000 and came across the location of The Black Swan in 2003, initially I was reluctant but it turned out to be a good business.” “The key elements to a successful British Pub is to have good staff, which luckily I do,”he says, “we serve good pub grub and draft beer. Our kitchen is open from 8am-midnight, Serving home cooked food makes the difference and defines who we are. A must have is the Sunday Roast and Yorkshire pudding. My Chef Noi followed a recipe from Yorkshire and from the first attempt they came out of the oven as good as my grandmothers, and she has been doing it ever since. The best selling item on our menu is bangers and mash, I buy locally made sausage from Bunters Foods, who make the best British sausage in Thailand. All our meat pies are made in-house of which steak and kidney is our best seller, made with shortcrust pastry. “We carry eight draft beers and one draft cider, 85-90% of bar sales are draft. It’s a part of the British pub culture for most customers come in and order a pint. The pub is a meeting place where people connect and move on. Televisions are on small screens with news channels, we do switch on the big screen for a significant live sport such as rugby, cricket or Formula One. We are too small for live music; the music we do play is mostly 70’s and 80s. It’s a fine balance to get volume of the music and conversation just right, it’s all about keeping customers in the pub.” We get a lot of people who come here when they are Thaied out of spicy food and need a fix of British grub. On Christmas Day we will serve a full 6-7 course traditional lunch from noon till finish. Starting with a glass of sherry, soup, fish, a choice of roasts, Stilton cheese and Christmas Pudding.
COOK BOOK OF THE MONTH Asian Flavours by Alan Rosenthal Publisher: Ebury Press (October 7, 2010) AVAILABLE: PRICE: ISBN-13:
Kinokuniya THB 667 978-0091938024
In this, the first stewed! cookbook, stewed! founder Alan Rosenthal offers 80 one-pot recipes from all over the world. The book is divided up into world regions: stew is certainly international, whether it’s a Brazilian black bean, chorizo and pork stew or a good old British Lancashire hotpot. Many of these food influences have come from living in London. Alan says: ‘I live in Bounds Green and love the local fishmongers, butchers and bakers – there’s a Lithuanian shop that sells amazing dark rye bread. Because the area has a large Greek, Turkish and Polish population, local food shops reflect that diversity.’ Economical, tasty, comforting and simple to make at home, this fantastic new fully illustrated collection of recipes will appeal to all generations of stew-lovers. When cooking stew, Alan uses chuck steak rather than braising steak as it has a more open texture so will break down to be tender. With chicken he’d always choose thighs over breasts as they have more flavour and give a juicier result. His own favourite stew is ‘persian chicken with sour cherries and walnuts - so unusual and a wonderful balance between savoury and sweet flavours.’ He has mastered the art of matching flavours with ingredients. Although stews are easy to cook, Alan offers a couple of failsafe tips: ‘Don’t add too much salt at the start because stews intensify after a couple of hours’ cooking when the liquid evaporates - you can always add more at the end if it needs it. Another tip is to keep the heat low so that meat becomes meltingly tender. If you have the heat turned up too high it’ll toughen everything up.’
About the Author Stewed! founder Alan Rosenthal quit his job in DVD product management after a stew-reka moment while on the Circle line on his way to work. He decided to create dishes full-time, and stewed! was an instant success. After Budgens and Harvey Nicholls started stocking the brand, both Ocado, Waitrose and Sainsbury’s came on board. Alan currently has four products in the stewed! range with more on the way in 2010. Stewed! is a young brand that has given a modern twist to an old-fashioned dish. With its funky packaging and design, and imaginative ingredient combinations, stewed! has taken the supermarkets by storm. Stews have never been so exciting!
GET TO KNOW OUR MANAGER!
I was born in Bangkok and started working in the hospitality industry in 1999 at The Peninsula hotel. In 2001 I moved to The Oriental (now Mandarin Oriental Bangkok) this move gave me new opportunities to work in both western and Chinese restaurants. After 10 years working in hotels I was looking for a chan g e t h a t w oul d g i v e m e n ew experiences. I was looking to move to a privately owned restaurant, to work with a smaller team and acquire new job skills. I
As a manager, I try to create a good working environment with smiles, taking care of both our customers and staff. It’s important that we work together as a team and that nobody feels left to deal with a situation alone. Listening is an important part of understanding how best I can help my team who all communicate in Thai. My hard working colleagues have learnt to build a guest relationship with a smile and eye contact. It’s in our nature to ensure guests enjoy every aspect of their meal by providing the highest level of customer service.
wanted to learn the back of house functions that makes a restaurant work. In August 2009 I moved to Crepes & Co. The first 6 months were quite difficult for me, as I had to change my mind set to fit the new working environment. I got through it, enjoy my new responsibilities and have fun being part of a team that has grown together. I am also lucky to work for an owner, who is there for me to help develop my career and make me feel like a partner rather than an employee.
Working in the restaurant industry can be demanding: fixed days off, break times and work load can’t always be guaranteed, which is draining for the staff. When they feel down it’s my job to motivate them to go that extra mile to ensure we deliver a consistent level of customer service without exception. I enjoy managing and training people, help them to achieve their career potential and to persuade them to change historical mind sets
Naphapat Boonsaen
Operations Manager, Crepes & Co.
without arousing resistance or hostility. Everybody has their individual strength I need to identify and optimise them to achieve a better working environment. Crepes & Co, is a unique all day dining restaurant, where you will find of course great savory and sweet crepes but also a fantastic “all day-every day” brunch and breakfast concept. On top of all that, in line with the owning family background and where they grew up, we have some really exciting dish from the Mediterranean region, i.e. Morocco, Spain and Greece. For more info, have a look at our new website at www.crepesnco.com !
Hampers of Joy & Happiness To win one of these hampers overflowing with festive cheer just go to our website www.foodbyphone.com, answer a few simple questions and you could find one of our delivery guys with one of the great hampers with your name on it
“Merry Christmas and a Very Happy and Prosperous New Year to you all.”
1 Bottle of Cabernet-Sauvignon Red Wine from Italthai 1 Bottle of Chardonnay White Wine from Italthai 1 Bottle of Perrier Sparkling Mineral Water from Italthai 1 Bottle of Eau de Perrier Mineral Water form Italthai 1 Bottle of Vittel Mineral Water from Italthai 1 Bottle of Raspberry Juice from Itathai 1 Bottle of Pomegranate Juice from Italthai
1 Bottle of Kiwi Juice from Italthai 1 Bottle of Fiji Natural Artesian Water 2 Bottles of Corona Beers 1 Bottle of Shiraz- Cabernet Red Wine - Joy from Central Wine Cellar 1 Bottle of Chardonnay White Wine - Joy from Central Wine Cellar 1 Pint of Häagen-Dazs Ice Cream
1 Pint of NZ Natural Premium Ice Cream 1 Box of Assorted Chocolate 1 Box of Walkers Cookies 1 Can of Macadamia Nuts 1 Carton of Cadburry’s Drinking Chocolate 1 Jar of Bonne Maman Cherry Jam 5 Packs of Fruit Chocs (Strawberry, Longan, Banana, Pineapple & Mango)
Christmas Set Menus
The Black Swan
else do the cooking and more importantly the washing up when it’s all
1,850 Bht per set
Don’t be tied to the kitchen sink during the festive season, let someone over. Two of our partner restaurants have special set menus one very British the other from the deep South of US of A.
bourbon st. 775 Bht per set
(Available on 24-27th December) Caesar Salad OR Fresh Garden Salad (Blue Cheese/ Italian/ French/ Thousand Island Dressing) OR Boiled Mixed Vegetables Cajun Deep-fried Turkey Honey-Glazed Ham Mashed Sweet Potatoes Pumpkin Pie
(Available on 25th December) Homemade cream of broccoli & smoked bacon soup Crispy croutons and fresh baguette and butter Poached Chilean sea bass with a prawn mornay sauce Traditional Home Roasted Turkey Homemade Chestnut, sage and onion stuffing Homemade bread sauce and cranberry jelly Creamed potatoes and roasted potatoes Fresh leeks gratin Fresh Baby carrots in a lemon glaze Fresh Brussel sprouts Fresh roasted Parsnips Choice of Desserts Traditional Christmas Pudding and Brandy sauce or Homemade Christmas Apple Pie with Custard. English cheeses (Hartington Blue Stilton, Double Gloucester and Good Old Cheddar with Red and White grapes and biscuits Locally made and Brandy laced Christmas cake Homemade mince pie
Editor in Chief: Laurence Civil Email: laurence.civil@gmail.com
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