November 2014
DEALS ON WHEELS FOOD BY PHONE’S MONTHLY NEWSLETTER
SPECIAL PROMOTIONS VIA VAI
MADAM T
Dressed
Order Over 599 THB get a FREE portion of Classic Italian Bruschetta or Garlic Bread
Order over 699 THB get a Free portion of Sala Fruit Seedless in Syrup ( Code 146-84)
Order over 499 THB get a FREE small smoothie
Wines by Cornerstone
Famous Amos Cookies
Black Swan
Special Price Italian Wine: VINO+ (Red & White) only 1499 THB
Buy any cookies 300g get a cookies 100g for free
Order a Full Baguette Sandwich and get a Half on for Free
Masala art
Order over 1000 THB get Tandoori Chicken (2 pcs) for FREE
FEATURED RESTAURANT BANGERS, the House of Dawgs Located in a single shop house opposite Eight Thonglor BANGERS is the brainchild of former hotelier David Stanton and Chris Foo of BREW Beers & Ciders, who since 2011 has officially stocked the largest selection of draught and bottled beers anywhere in Thailand. With over 200 varieties in their kegs and fridges, their encyclopedic collection of beverages contains brews from across the globe, including dozens of microbrewery brands exclusive to them. BANGERS was born out of their mutual desire to create a break-from-the-burgers. Their concept was to create a synergy between the simple honest hot dog made from sausages of the world, hand crafted beers and shakes made with fresh
Khun Churn
Order over 599 THB get Free portion of Caesar Salad
milk, ice cream and flavoured syrups free of crushed ice. “The name BANGERS has two origins one the colloquial name for sausages, the other the name of the city we live in.” It’s proud of its junk food roots, pop colours, cartoon characters and graffiti art. Yet at the same time it’s one of the few places that serves quality hot dog, gastro-comfort food. There are just two core elements to a hot dog, a bread bun and a grilled sausage. “We didn’t want a yucky soft sweet fairy bread bun,” David says, “it took us time working with Maison JeanPhilippe to get the bread right. The other thing was the sausage. We were surprised that there are more than 12 sausage makers in Thailand. We knew that we needed seven different types of sausage. To decide which sausages to use we did a strict blind tasting and what amazed us CONTINUED ON PAGE 2 >>
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FEATURED RESTAURANT BANGERS was across the board our tasting panel were in agreement in which to use. We now have six sausage suppliers.” Their food menu reads like a Hot Dog Atlas with different sausage types served in either a plain or poppy seed bun. The New York Classic comes served smothered in American mustard and topped with sauerkraut. Mexicana is topped with guacamole, chunky salsa, sour cream, spring onions and jalapeños. It’s so generously loaded that it’s nearly impossible to eat with out spilling. It ain’t fine dining these are street dawgs. In a multicultural city like Bangkok all dawgs ain’t American. Bombay Banger comes topped with a tikka curry, raita and grilled onion with mango-ginger chutney on the side. As Britain was the birthplace of the banger Rule Britannia is a cumberland sausage with lashings of rich thick onion gravy and English mustard. Out of respect for the statue of the dear lady that still sits in the grounds of the British Embassy Queen Vic is again a cumberland sausage topped with stilton cheese, rocket, grilled onion and distinctive HP brown sauce. They even named a dawg after Bogart’s most famous movie Casablanca, a Moroccan lamb sausage with cucumber mint yoghurt, mild harissa and red onion. The dawg has been elevated to a meal.
BANGERS 159/10 Soi Thonglor, (between Sois 7 & 9) Tel 02-392-1556 facebook.com/bangersbkk
Opening Hours : Mon-Sat noon-1am Sun noon-midnight Credit cards
:
All major credit cards accepted
Price per person without drinks :
THB 350
FBP partner since :
2013
“To serve the perfect shake we had to find the right machine,” he says, “they became an unexpected hit. The beers was easy, they come from Chris’ company, I was surprised how educated our customers are about them.” The shakes come as innocent regular, just fresh milk and quality ice cream with flavours such as chocolate, vanilla, butterscotch and banana. But if it’s not a school night why not be brave
and try and an adult shake. We’re All Nuts is flavoured with hazelnut and almond liquer or maybe Bail Me Out with the addition of Bailey’s, rum and coffee. Shakes aren’t just for the kids. Craft beers have more body, flavour and alcoholic strength than local beers. Fuller’s London Pride 4.7% ABV is unmistakably London’s beer. It has a malty base with an excellent blend of hops character, resulting in an easy drinking beer with great body and a fruity satisfying finish. Mikkeller American Dream is a lager with 4.6% ABV which is packed with American hops. This beer is meant to be drunk directly out of the bottle, on a hot summer day. Lovely, fresh and refreshing with the combined flavours of mango, peach and grapefruit/pine. Bitterness characterizes the beer and would make this nogo territory for classic lager drinkers. It cuts right through the heart of the beer. There are some light peachy-notes but that and the light biscuit malt are defeated by the bitter master. PALM Speciale at 5.4% ABV is made with English hops, French Barley, and Belgian yeast, PALM represents the best of European beermaking traditions. It’s the roasted Champagne Malt which gives PALM its amber colour, but without being heavy. St Louis Kriek 6.5% ABV pours almost clear red with a ring off white head. Aroma of sweet and tart cherries, plastercine, wood, light funk. Flavour is light moderate sweet and over moderate acidic. Medium bodied with light carbonation. It’s the place to go for a quality hot dog and a refreshing craft beer or a real milk shake.
James Seymour Superbdog
personality of the month
“I first came to Asia back in the 80’s,” says James. “I was based in Hong Kong in the Golden Years, working for a variety of companies in the IT sector. I moved to Thailand 18 years ago attracted by the food, the beaches and the new experience The Kingdom had to offer.” “Being born and raised in Los Angeles, I grew up eating hot dogs, but particularly love a New York style dog”, he says. “While I have been happy with my lifestyle in Asia, what I missed from back Home was a completely authentic American Hot Dog. In 2006 I attempted to import a high profile branded hot dog into Thailand but it didn’t take off. When America is in recession comfort food is in high demand, the company didn’t want to export as they were already stretched to meet domestic demand. The time just wasn’t right so I further focused on my career at Sun Microsystems. Later, when Sun was acquired by Oracle I left under an executive package. As I still couldn’t get the hot dogs I was craving, the time was now right and I pursued the only solution which was to have them made for me.” “I conducted an exhaustive search for a great local processor. I was lucky to find a local operation who specialize in making handcrafted sausages in natural casings. As soon as I outlined my recipe they knew exactly what I was looking for. They only use full cuts of beef and pork, not trimmings, to create a lean flavour with natural herbs and spices to fill imported lamb casing. We are looking for the right combination of cohesive taste and texture which gives the natural snap when you bite in to it. We only use American mustards, ketchup and condiments that relate to New York for an authentic taste.” “The bun has to be able to stand up to steaming,” he says. “To achieve this I work closely with my baker to get exactly what I was looking for. We use the freshest ingredients such as eggs, real butter, fresh milk and years of experience and expertise in baking. It needs to be airy to absorb the steam. We pre-condition the dough and use exactly the amount of yeast. We sized the bun to ensure our customers get a good measure of meat on the first bite.”
“We also make our own hot dog chilli sauce using American chilli to accent and bring out the flavour of the dog. Our coleslaw is also homemade and so is our red onion sauce. We currently have two hot dog stands, one just inside Sukhumvit 53, the other in Park Ventures Ecoplex Phloenchit and we are on the outlook for new sites in office buildings in the CBD.”
What to do in Bangkok When?
What?
Description
More info?
1-6 November
River Festival 2014
Explote the legacy and heritage of Bangkok’s River of Culture. Experience along the historically rich Chao Phraya River from the Rama VIII Bridge to Asiatique the Riverfront. Offering something for everyone, the festival is packed with fun activities from a Loy Krathong festival to a host of delightful performances by the River of Culture.
4th November 9.30am, The Ballroom, Amari Watergate Hotel
Melbourne Cup 2014 Charity Luncheon Tickets THB3,000
Watch the race that stops a nation live while helping others to enjoy a brighter future. Free flow wine, fine food, fashions on the field and lucky horse prizes
ticketsales@amzwg-bkk.com
7-9 November Auditorium 5 Floor Bangkok Art and Cultural Centre
Thailand Guitar Festival
Concerts and Master Classes from international classical guitarist, International Guitar Competition , Youth Guitar Competition, Local Guitar Competition and Guitar Exhibitions
www.thailandguitarfestival.com thailandguitarfes@gmail.com
8pm Changwatana Hall, Central Changwatana
Sergio Mendes Live in Bangkok Tickets 1,000-5,000 THB
One of the most internationally successful Brazilian artists of all time, Mendes has recorded more than 35 albums, many of which went gold or platinum, and he’s a three-time Grammy® Award winner.
Tel 0-2262-3456 www.thaiticketmajor.com
16th November 2-9am Sanam Chai Road
Standard Chartered Bangkok Marathon 2014
A world standard athletic sports event popular with both foreigners and locals, run against the backdrop of the glittering roofs of the Grand Palace
Tel 0-2280-7667/8 www.bkkmarathon.com
17th November
Loy Krathong
Thailand’s most beautiful festival celebrated on the night of the full moon in the 12th Month of the traditional Thai lunar calendar. ‘Loy’ means to float, and a ‘krathong’ is a basket made from banana stem and leaves and is decorated with flowers, a candle and three incense sticks. During the evening, local people will go to their local canals, rivers or the sea to float their krathongs which they believe will bring them good luck in asking for forgiveness from the Goddess of Waters for the abuse she has suffered over the past year.