์NOVEMBER 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
MO N T HLY P R OMO T I O N S
Maison Chin
Get a FREE Coconut Panaccota with every order over 499 THB
Bawarchi
Get a FREE Combo of Vegetable Starters with every order over 450 THB
Beirut
Citrus
Get a FREE portion of Lebanese Desert (Kunafa Bil-Jibn) with any order over 699 THB
Charley Brown’s Mexicana
Get a FREE Phad Thai with every order over 499 THB
Bourbon Street
Get a FREE portion of Hard or Soft Tacos with every order over 499 THB
Order over 499 THB and get a FREE Lemon Tart!
“This is an oasis in a chaotic city,” says Frank Boer, Manager of the Old German Beerhouse. “We have no loud music, no hawkers and no ladies of the night in search of business. On draught we have four imported German beers, and four local beers. When we pull a beer, we fill to the mark on the glass, with German beers in particular there has to be space for the head.”
Take a Seat
Get a FREE Portion of Chickennaise with every order over 599 THB
MONTHLY COMPETITION
FEATURED RESTAURANT Old German Beerhouse
Black swan
Buy any Full Baguette Sandwich and get any Half Baguette Sandwich for FREE
The Old German Beerhouse started in Sukhumvit Soi 23 then moved to its current location in Sukhumvit Soi 11 in November 2003. It is a typical and authentically styled German beerhouse with seating for about 200, with 60% of the seats on an open covered terrace at the front with the remaining 40% inside with air-conditioning. Elegantly correct yet pleasingly comfortable, it is decorated with dark wood furniture, cherry red cotton place mats and loads of German memorabilia. “I have been in Thailand for 24 years,” Boer says. “My first three were running a restaurant in Hua Hin, then I came to Bangkok to work for this company, and later I became a partner. German food is very tasty and has global appeal, likewise both Asians and Westerners like to drink German beer.” CONTINUED ON PAGE 2 >>
2 winners will receive a complimentary voucher at Old German Beerhouse with 500 THB each! Just go to foodbyphone.com and answer a few simple questions.
LAST MONTH’S WINNER Ploy Dumrongpol wins a 0 complimentary voucher of 1,00 Restaurant ue THB from Arabesq
Like us on
Facebook facebook.com/foodbyphone
twitter.com/foodbyphonebkk
Subscribe on
You Tube
youtube.com/user/foodbyphone
FEATURED RESTAURANT Old German Beerhouse
Chef Stephan Bouwman from Hamburg has been in Thailand for eight years, his first seven were working for top hotels in Phuket. The day we met him, was his first year anniversary in Bangkok. “Pork and potatoes are key ingredients in German cuisine,” he says, “we are sourcing the best of both by committing to a long term relationship with our suppliers. A local farmer exclusively raises the pork we need. Good locally grown potatoes are available in Thailand if you are prepared to be selective. We have a dedicated potato grower who due to chemical free nature of the soil is producing b et t er p otatoe s that I can f i nd back i n Germany. Likewise we have a German butcher who makes 14 different sausages. We must have consistency, our buying policy is quality first, then price. We are prepared to pay just a little more to provide our customers with the best quality.” The first dish I tasted was Crispy pork knuckle with sides of sauerkraut and farmers potato. Pork knuckle is a typical southern German dish and is now available throughout Thailand. A very crisp skin is achieved by slow grilling on the rotisserie at the front of the restaurant for two to two and half hours. The result is a brittle crisp skin with succulent moist meat underneath. Bouwman explained that before grilling the meat is injected with herbs and salt and that this style cant be Old German Beerhouse Grand President Tower III, 11 Sukhumvit Soi 11 Bangkok 10110 Tel 0-2651-2706/3838 Email info@old-german-beerhouse.com www.old-german-beerhouse.com
Opening hours
8.00 am.-1.00pm.
Credit cards
All major cards
Price per person without drinks THB 260 FBP partner since
2012
found anywhere else in Bangkok and was at pains to point out the crisp skin was not the result of deep frying. Then came Lamb shank in red wine sauce on a bed of mashed pototo with green beans in gravy. Succulently tasty, the lamb was almost falling off the bone. The silky smooth mashed potato contrasted perfectly with the richness of the garlic and olive gravy. This was delicious comfort food, perfectly cooked and elegantly plated. Finally I had Crispy poached Norwegian salmon fillet on a bed of spinach mashed potato with a white wine cream sauce. The skin was removed from the fillet before it was seared on a hot griddle to make a crisp top leaving the flesh underneath moist and tender. The spinach potato mash was a great combination in itself and worked perfectly with the flaky fillet. The subtle favor in the light white wine cream sauce pulled the dish nicely together, leaving a light, comfortable and very tasty dish. “We serve five star food at three star prices,” Boer tells me as I finish my meal. “German food takes long preparation time. With the pork knuckle if we have it, we can serve it, but if a group of six or more want the dish, they should make a reservation to avoid disappointment. We do outside catering for the German Embassy and about 90% of the German companies in Bangkok.”
personality of the month Vinay Chawla “Indian food is aromatic spice, not chili driven,” Vinay Chawla says with a smile. “With all of our dishes customers can decide how much fire they want in the taste. A few years back,” he continues, “we recognized a change in customer preferences.”
Vinay Chawla
Vice President Restaurants warchi Indian Ba
“We saw the need to cut the heaviness while retaining an authentic Indian taste. The days of ghee in our kitchen are over; now we cook with olive oil. The traditional image of Indian food is that it’s too heavy to eat regularly. Today it is lighter and has a wider appeal than before.” “Today’s diner is calorie conscious,” Vinay says, “increasing the levels of herbs such as clove, cinnamon and dried garlic help us to control calorie intake. Take a look at our menu, in all categories there are saffron based dishes, another herb with healthy qualities.
“Having established a Bangkok based group of Indian restaurants, in 2008 we re-exported the concept to Gurgaon, the industrial and financial centre of Harayana, a 30km commute south of New Delhi. It’s here,” he continues, “that we established the groups spice kitchen where we grind and blend our spices and make the masalas used in our Bangkok restaurants. The advantage is that our chefs know exactly what has gone into the blend.” “There has been a noticeable change in the Indian restaurant market in Bangkok. Three years ago only 2% of our customers were Thai; today the number is 25% and they are the largest ethnic group in our Privilege Card program. These customers get a 50% discount when celebrating their birthday plus a cake with our best wishes.” “We serve Muglai and Punjabi cuisine from Northern India. We bring guest chefs from Malaysia for the Eid festival and from Southern India for special promotions. Traditionally wine isn’t drunk with Indian food, but outside of India wine is part of the Indian dining experience.”
PPi
Professional Portfolio International
Litigation Funding ● Minimum investment of GBP 20,000 USD 32,000 AUD 30,000 ● 100% Principal Protection using a Matrix of Specialized Insurance Products ● 3 year Investment Term ● Investors can select to receive their Fixed Returns Annually, Bi-annually or Quarterly ● Fixed Return Rate: Annual at 15% Semi Annual at 13.5% Quarterly at 11.75% ● Special Maturity Dividend
For more informa t i o n please contact:
Jason Marsh Senior Adviser
+ 6 6 8 1 2 7 8 9 4 2 5 j a s o n . m a r s h @ p p i - a d v i s o r y. c o m
Professional
Portfolio International (PPI)
209/1 K Tower, Tower B, 19th Fl. Unit 4, Sukhumvit 21 Rd.(Asoke) Klongtoey Nua Wattana, Bangkok 10110, Thailand Tel : +662 664 0147, Fax : +662 260 7769
www.p p i -a d v i s or y.c om
Editor in Chief:
Publisher:
Sales:
Laurence Civil Email: laurence.civil@gmail.com
Asia Media Studio Co., Ltd. Email: info@asiamediastudio.com
Xavier Cloitre Email: xavier@foodbyphone.com