JANUARY 2014
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
SPECIAL PROMOTIONS SALRO MAN
NEW ZEALAND ICE CREAM
Order 599 THB get a Free portion of Yangyom chicken 250g (code 190-01)
Buy 1 Quart 946ml. of Chocolate Hokey Pokey, get free Mini-Cup 125ml. of White Chocolate & Raspberry
MONSOON
CHARLEY BROWN
BOURBON STREET
Order over 799 THB and get a FREE chicken Satay
Order over 499 and get a Free Soft or Hard Tacos
Order over 499 and get a Chocolate Brownie
VIA VIA
SNAPPER
Order over 599 THB and get Free Penne Arrabiata
Order over 599 and get a Free Fresh Calamari Rings
BISHAMON
Order over 499 THB GET FREE portion of Gyoza 5 pcs (code 218-207)
LA CANTINA
Get a free portion of la Cantina Chocolate Salami with order over 599 THB
FEATURED RESTAURANT LA CANTINA
gnor Sassi franchise to Anantara Bangkok Sathorn. Interwoven in this period was work as culinary consultant in Macau.
This little Italian restaurant is located directly opposite Foodland on Sukhumvit Soi 16.
“We offer 100% healthy home style cook-
Although in Spanish speaking countries a
ing,” says Roberto. “There isn’t any MSG
‘cantina’ is a place for drinks and snacks, in
or flavoring agents in our kitchen, and it’s
Italian it means a winery or cellar, especially one
open unreservedly for anyone to check. All
used to store ham, salami and wine.
of our stocks are made fresh every morning as are our pastas, breads and cakes using the best
It’s managed by the bubbly Roberto Rota
possible local ingredients. We offer a ‘mama
with four years Italian culinary experience in
style’ dining experience and aim to be a place
Bangkok, first as part of the opening team at
where a family or group of friends can get to-
the former Il Tarufo on Sukhumvit Soi 51; a
gether to eat and have fun.”
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FEATURED RESTAURANT LA CANTINA
Walking in from the street, customers enter into a bright cafe section with a few tables and a takeout counter near the entrance. There are windows facing the street and on a stone faced wall there is contemporary artwork, while on the wall opposite there is a glass-fronted wine rack. At the rear a door leads to a small dining room with a few more tables. Roberto has an obligatory formal menu as a point of reference and a list of blackboard specials he is considering putting on the menu based on customer feedback. He prefers is to go out onto the floor to talk with his customers and to gauge how they are feeling. As result of this interaction, including information about dietary restrictions, they arrive at a decision as to what they are going to eat and drink – even if it means going off the menu. With the order taken, he bounces into the kitchen to make sure it’s cooked to perfection and brought to the table to his satisfaction. His mantra is “we are what we eat.”
La Cantina 25/4 Sukhumvit Soi 16 Bangkok 10110 Phone: 0-2259-6669
Opening Hours :
Lunch 11am -3pm Dinner 5-10.30 pm daily
Credit cards
All major credit cards accepted
:
Price per person without drinks :
THB 350
FBP partner since :
2013
As soon as I wasr seated at the table, a basket with a selection of homemade bread arrived. It was all excellent, but what excited me most was the pumpkin and rosemary focaccia. The first dish to arrive was a rich lentil soup packed with finely diced hearty fresh vegetables. This was quickly followed by fried mozzarella, a slice of which had been lightly coated with breadcrumbs and deep-fried. The result was a crisp shell contrasted by a soft interior, At the same time, I was served a very fresh Italian sausage salad. Up to and including this course, Roberto poured an elegant Italian Chardonnay.
FEATURED RESTAURANT LA CATINA The main course was the Italian classic: lamb shanks cooked osso bucco style. The meat having been slow stewed with fresh tomatoes, onions and carrots was rich and juicy. It was virtually falling of the bone, making a knife necessary. Served on a bed of creamy mashed potato, the dish was pure home style comfort food – great for the soul. It went perfectly with the glass of Italian Cabernet Sauvignon that found its way to my table. The first of three desserts sent out to taste was a slice of deep apple tart served with homemade vanilla ice cream sitting atop a sheet of wafer thin green apples slices. This was good, but the best was yet to come. Some restaurants cut corners and will use whipped cream to make their tiramisu, resulting in a heavy dessert. The authentic recipe calls for ladyfinger biscuits dipped in coffee and layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavored with cocoa. The key to a good tiramisu is the mascarpone cheese, not only does it taste better, it creates a much lighter dessert. The third dessert was a single pancake in a deliciously rich and sticky, but not overly sweet, orange sauce. It’s origins are neither French nor Italian, but Monegasque (from Monaco). Research reveals that it was created by accident at Monte Carlo’s Cafe de Paris and served to HRH Edward, the Prince of Wales (later King Edward VII) as Crepes Princess. It was His Royal Highness who changed the name to Crepe Suzette. Who Suzette was we will never know, but possibly a brief encounter immortalized in a classic dessert. The meal was concluded with an espresso, a glass of Gavi de Gavi Grappa and a slice of chocolate salami, made with dried biscuits, 82% dark Italian chocolate, almond liqueur and a few almonds. This was a fitting conclusion to an elegant little meal at an unpretentious, yet very friendly little restaurant eminently suited for dining with families and friends.
PERSONALITY OF THE MONTH
ERIC HENGY
Eric Hengy was born in northern France between Brittany and Vandee. It was while traveling in Vietnam with his parents that he became interested in Asia in general. Ten years ago by coincidence he came to Thailand on a four month internship. When he returned to France to graduate, he knew that he wanted to come back to Thailand to get a job and to live. As a child he thought he would like to be a chef, the only problem was that he couldn’t cook. His skills and training lay in the field of management and marketing. His first job in Thailand was in the textile industry. He subsequently moved to Hong Kong, but after 15 months, he returned to Bangkok to set up his own business importing luxury gifts from China to be sold in Europe. “After a broad experience in a diverse range of industries,” says Eric, “my entrepreneurial instinct pushed me to develop my own line of businesses in premium gifts and food and beverage. When I worked in a trading company there was very little customer contact. Therewere no “thank you’s” and customers would only contact me was when they had a complaint – which wasn’t very satisfying.” “The restaurant business is different. Coming from Brittany, home of crepes, I understand the food concept and it’s easy to manage. I called the brand Breizh as it was the Breton name of where I come from. What interested me in this industry was contact with people. Most Thais’ know pancakes as something sweet, making my first challenge to educate my customers that French crepes can also be savory and that we offer a complete meal. Another issue I had to come to terms with is the way Thais eat; they like to share while in Europe everyone has their own portion.” “We started our first branch in mall in Srinakarin for a full year.” He admits, “It was a total disaster: the wrong location and it targeted the wrong market. I was soon looking for somewhere else,” he continues, “and I found this location in Soi Suan Plu at the end of July. We opened on 20 September 2013.” Breizh Crepes serves value for money authentic French crepes in an open-space restaurant, offering a wide range of both home-style savory crepes (galettes) and sweet style crepes. The restaurant aims for authenticity and makes a point of targeting both Thai and foreign customers. “I use imported flour for savory crepes and local flour for the sweet selections,” Hengy says. “We offer eight choices in each area with the option for diners to customize their selections. We also offer five salads.” I would like to franchise the brand,” he adds, “and aim to open in five more locations in the next two and a half years. My goal is to get an equal ratio of Thai and foreign customers. I am targeting Thais who like to taste something different and those who enjoyed crepes during their school days abroad. “I like to create new ideas and concepts,” he concludes. “I have other food and beverage ideas, but I need to make this work first. By 2014 we will we working towards having Asian flavored Crepes. I offer Happy Hours from 3-7pm, a 50% discount when ordering crepes. Our apple cider comes from Normandie with 5% alcohol and a dry taste, but sweeter than beer. We offer wines by the glass starting at THB149 per glass.
BREIZH CREPES
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RECOMMENDED DISHES TRY SOMETHING NEW TODAY
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206-166 Stir-fried Prawns with Black Pepper and Garlic
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Geschnetzeltes Zurcher Art Traditional Sliced Veal & Kidney in Champignons sauce.
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Costolette D’Agnello (Lamb Chop) 1,150 THB
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WHAT TO DO IN BANGKOK When? Thought January and February Patravadi Theatre, 69/1 Soi Wat Rakang, Thanon Arun Amarin, Thonburi
What? Bangkok Fringe Festival
Description
More info?
A showcase of dance, drama and music from both the East and the West
Tel 0-2412-7287-8 info@jogandjoy.com
info@siampolonews.com
9th-18th January VR Sports Club and Siam Polo club
All Asia Cup Polo
A week long polo tournament with teams from Indonesia, Brunei, India, Korea, China, Thailand, The Philippines and Mongolia competing. The event is held to show the world that Asia is united in its commitment to improving the standard of polo across the region
Sunday 12th, 19th & 26th January 5.30pm Sala Bhiram Bhakdi, Lumpi Park
Bangkok Symphony Orchestra - Concerts in the Park Ticket 300-1,500 (students 50% discount)
On three consecutive Sundays the opportunity to enjoy free concerts in the park.
17th-19th Jan, 9am-2.30 pm Gymnasium 2, National Stadium
The Siam 2014
The 13th Shotokan Karate Gasshuku-an International Shotokan Karate Training Camp
30th January 7pm Goethe-Institut, Sathorn 1 Alley
Percussion Concert Tickets THB 100, Students THB 50
31st January 1st February, China Town
Chinese New YearThe Year of the Horse
While Chinese New Year isn’t an officially a public holiday most businesses with a Chinese ethnic heritage to tend to close. The best place to watch the festivities is China Town.
Friday 31st January, 7pm, The Sukhothai Hotel, Sathorn Road
Zulu Dinner Tkts THB 2,500 per person or THB 25,000 per table of 10
Organized by British Chamber of Commerce Thailand, a dinner in memory of the disastrous British Army defeat in Natal, South Africa against the Zulu’s in January 1879.
info@karatethai.com
Tel 0-2287-0942-4, info@bangkok.goethe.org
Jon Pritchard Tel 0-2651-5350-3 jon@achmanagement.com
PPi
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