JANUARY 2012
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
Top-10 popular dishes 87-1 Hummus
1
Chickpea purée with sesame paste and lemon juice, topped with olive oil.
2
87-55 Shawarma Chicken Sandwich 87-34 Tabuleh
3
Traditional parsley salad with crushed wheat, diced tomato, mint and olive oil.
87-90 Shiche Taouk
4
Grilled pieces of boneless chicken, marinated in garlic and Lebanese spices
13-4 Pizza Margherita
5
MONTHLY
PROMOTION
Tomato and mozzarella cheese
Crepes & Co.
Get a FREE portion of Crepe-Confiture [118-59] with the choice of: Strawberry/ Blueberry/ Orange with every order over 500 Baht
FEATURED RESTAURANT: BANYA The setting is a delightful standalone two storey family house surrounded by garden set in its own compound. 45 years ago it was bought as a family residence the Amatayakul family. When Ratchadapa was about to retire as schools menu planner from the Bangkok
140 ฿
6
87-90 Beirut Shawarma Sandwich (Chicken Or Beef)
180 ฿
Served with French Fries.
110 ฿
7
165 ฿
8
265 ฿
9
265 ฿
10
Doong Deng Dai
Buy any 2 same dishes and get one more portion for FREE
Metropolitan Authority, she wanted something to keep her busy. As food was her passion they decided to convert the ground floor of the house into a restaurant and serve the dishes her children could remember eating when they went to eat at their grandmother’s house. Hence the name “Banya” which means “grandmother’s house”. Pulling into the compound there is ample parking either in front or at the back of the house. The front garden has been converted into an alfresco deck with outdoor seating covered with a plant supporting trellis of the house a covered desk for alfresco dining. Inside a small bar area and at the back of the house the main air-conditioned dining room. The family has retained their residential accommodation on the top floor. What makes this dining experience so special is that although it’s located in the heart of mid Sukhumvit it’s blissfully quiet. CONTINUED ON PAGE 2 >>
62-2 Pizza Margherita Tomato sauce, mozzarella cheese
67-80 Hamburger All burgers are served on a sesame seed bun & garnished with lettuce, tomatoes &onion. Served with French fries
235 ฿ 225 ฿
26-9 Soft or Hard Tacos (1 pc.) Filled with either seasoned beef, shredded chicken or vegetarian option & topped with lettuce, tomatoes and shredded cheese.
100 ฿
54-38 Chicken Tikka Masala (Butter Chicken) Tandoori chicken tikka slowly simmered in our 360 ฿ award-winning sensational sauce.
Ting Tai Fu
Get one FREE portion of Suaw Loong Pao and one FREE portion of Spring Roll with every order over 700 Baht
MONTHLY COMPETITION
For a chance to win a 1,000 THB voucher at BANYA RESTAURANT please go to www.foodbyphone.com and answer a few simple questions.
LAST MONTH’S WINNER a ins J arol C hristiansen w THB com plim enta ry voucher of 1,000 from SCAN DELI
http://www.facebook.com/foodbyphone
http://twitter.com/foodbyphonebkk
FEATURED RESTAURANT BANYA This is a journey of re-discovering the tastes of Bangkok’s culinary heritage; recipes handed down from generation to generation and given a very subtle modern twist due to customer demand. Ratchadapa is passionate about the authentic taste of her food, to ensure that it’s right she makes all her curry pastes by hand at home the traditional way rather than just buy them them in the market. Thailand has four principal culinary regions, here the style is from the central plain moderately spiced not overpowering but chilli can be added if needed.
The next dish I hadn’t seen in most other Thai restaurants Noom Jean Nam-Prik, First dish home rice noodles served sweet and sour curry sweetness from palm sugar and the sour comes from tamarind. Banana blossom, hard boiled egg, shredded green papaya, s al t y g reen be ans and morni ng gl ory, tempura prawns and green vegetable. The secret to eating this dish is to first put noodles the various components add the curry. This is a mild sauce and can add chilli. It’s not an average dish served at temple fairs or family parties good in large quantities. The curry has a comfortable sweetness and just a touch of spice that lingers in the back of the palates Khanom Phak-Khad Pad, stir fried prawns w i t h h o m e-made turni p cak e whi ch i s complicated to make. Again because of the time it takes to make it’s rarely seen on the average menu today. This is almost a forgotten d i s h t h at was popul ar wi th the ol de r generation asked for especially at lunch time.
I was curious to taste what makes their style of food different from other Thai restaurants, so I took a seat at the table in the main dining room. I started by tasting Kra Buang K ro b b a n y a , c r i s p y c re p e s t u f f e d w i t h seasoning prawn and coconut served with a dip of cucumber, red onion, vinegar syrup and salt. The original size of this dish had dinner plate sized Crepes but I thought it would be easier to eat served taco sized with a deliciously light flavourful taste.
Khaow Man Somtom with Kai Tord and moo sen, the rice is cooked in coconut milk to ac h i ev e te x ture and tas te mi d way between boiled and sticky rice. We colour it with butterfly pea grown in the garden to add colour plus the medicinal benefit of being good for the heart and to cool a baby’s brow. Their Somtom is slightly sweeter than the Issan style plus it’s not pounded in a pestle and mortar rather lightly tossed to give it a more refined subtle taste. There coconut rice has much more to it and is more luxurious than just boiled r i c e . The somtam has a refined elegance rarely if ever found on the street.
What a delight journey into Bangkok’s culinary history!
12 Sukhumvit 7 Wattana Bangkok 10110 Tel: l 0-2251-6468, 0-2251-6439 www.facebook.com/banyarestaurant&bar
Opening hours
11.00am - 22.00pm
Credit cards
All major cards
Price per person without drinks THB 250 FBP partner since
2010
celebrity chef Chef Nour ”I originally come from Tripoli,” says Chef Nour, “which is the second largest city in Lebanon. My dad was a Chef, and when I was a kid I followed him around the time he was working. As I was growing up I only wanted to be a Chef, inspired by watching my dad. Each summer during the school holidays I trained in his kitchen until I was 18 years old when I got my first real job.”
NADIMOS Sukhumvit Soi 24
“What I like about being a Chef in Thailand is that people really appreciate food here. I have been in Thailand with Nadimos restaurant for nearly three years. I am delighted that Lebanese food is now so popular here.” “People appreciate good food, and our cuisine is very healthy and fresh. What makes it unique is the way food is cooked allowing the customer to taste every single ingredient separately. Also what makes our food unique is that we get our basic ingredients from L e b a n o n, s uch as oi l , Tahi na, s pi ce s , whe at, thy me , grape l e ave s. Mo st o f o ur vegetables come from Thailand and our meat from Australia. “ “Last but not least”, he concludes, “many people don’t know that Lebanese cuisine has French and Turkish influences. If your love good food, just come to Nadimos to taste the best Lebanese food in Bangkok!”
COOK BOOK OF THE MONTH Tender: A Cook and his Vegetable By Nigel Slater With a collection of 400 recipe ideas and many wonderful stories from the cook’s garden, Tender: Volume I - A cook and his vegetable patch, is the definitive guide to cooking with vegetables from Britain’s finest food writer. In his imitable, unpretentious style Nigel Slater elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, Tender has everything a cook could want from a recipe book.
AVAILABLE: PRICE: ISBN-13:
Kinokuniya THB 1204 978-0007248490
“I would like to think I know more now,” says Nigel, “than I did before I picked up my trowel and dug that first furrow of red and white radishes. Of course, I wanted to show how to get the best out of a vegetable, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.”
Editor in Chief:
Publisher:
Sales:
Laurence Civil Email: laurence.civil@gmail.com
Asia Media Studio Co., Ltd. Email: info@asiamediastudio.com
Email: marketing@foodbyphone.com
St. Valentine’s Day Menu RecommendationS!
CATALANA TAPAS & WINE 150-2 Gambas Ajillo
COYOTE 190 ฿
Prawns with garlic and pepper flakes in olive oil and white fino sherry
150-4 Tortilla Español
155 ฿
The classic thick potato and onion omelette, this time with roasted red peppers
150-37 Crema Catalana
165 ฿
A traditional vanilla custard with a caramelised sugar topping
33-3 Quesadillas - Grilled Chicken
210 ฿
33-38 Big Burritos with Grilled Steak
495 ฿
33-62 Guacamole
95 ฿
Toasted flour tortillas packed with Jack cheese, spring onions and your choice of filling. Topped with guacamole, pico de gallo and sour cream
A whopping hand-rolled flour tortilla wrapped around your steak, with cheese and refried beans. Topped with guacamole and sour cream. Served on a bed of red salsa, black beans and Mexican rice
Fried mixed vegetables
CHESA 47-18 Cordonbleu
WINES BY ITALTHAI 490 ฿
Pan-fried breaded pork escalope stuffed with ham & cheese
47-19 Berner Senne Rosti
Rosti potatoes with bacon topped Raclette cheese
47-46 Kaseschnitte Mit Spiegelei
have Fun & Games
@ The Ploenchit Fair
650 ฿
A medium-bodied wine. Supple, easy to drink and ideal for meat
510 ฿
905-110 Cranswick Lakefield - Chardonnay
815 ฿
905-125 Tahuna - Sauvignon Blanc
1,195 ฿
Chardonnay 2008
470 ฿
Oven baked toast topped with Swiss cheese and a fried egg
Food By Phone
905-16 Cuvee Lagarde Red
What did we do at the 54th Ploenchit Fair on Saturday 26th November 2011? This year’s event proved to be a great success, the last minute change of location from Shrewsbury International School to Bangkok Patana School due to the flooding situation did nothing to reduce the generous charitable spirit of Bangkok’s expatriate community. On the Food by Phone stall we organised a game called “Toss the Ball”, which helped us to raise a total of THB 38,130 for the less fortunate of Thailand. We were very pleased and proud to be part of this annual community charity event!