OCTOBER 2013
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
S P E C IA L P R O M O T IONS Maison Chin
Charley brown
Crepes & Co
Order over 499 THB and GET A FREE Soft or Hard Tacos
Order over 499 THB and GET A FREE Lime Crepe
White Cafe
Order Over 499 THB GET FREE a portion of Two-tone Panna Cotta with Fresh Fruits
Great American Ribs
Paname
order over 499 THB and get 6 Free wings
Order over 499 THB and GET A FREE Panini
Bangkok Burger Company Get 50% OFF on big size burgers every Mondays
VIA VIA
SIAM WINERY
Order over 599 THB and get a FREE Pizza Margherita.
Gerosteiner Sparkling water ( buy 2 get 1 free 1.5 ltr)
FEATURED RESTAURANT The restaurant, which opened in November
SAIGON RECIPE
2012, is owned by a Japanese-Vietnamese
Located on the left of Pinam 49, a new res-
Saigon in the fashion jewelery business for 12
couple. Husband Masaya Ishibashi worked in
taurant plaza in Sukhumvit Soi 49, Saigon
years before moving to Bangkok six years ago. His
Recipe is set in a purpose‑built three story
only previous hospitality experience was working
building. It is easy to find as it has a cyclo, the
as a waiter while at university. His wife Thuy Tien
Vietnamese trishaw where the driver sits behinds
comes from Saigon. After much searching for
the passengers, parked out front. The dining area
authentic southern Vietnamese in Bangkok, all
is on the ground floor with a terrace balcony on
she could find were dishes compromised by Thai
the first floor and a function cum overspill space up
flavors. Anxious to show what her native cui-
on the second floor. The decor captures the era of
sine is really like, she brought two Vietnam-
the Vietnam War the walls are painted in colonial
ese chefs to Bangkok, one from Saigon and
French yellow with framed historical posters on the
the other from Hoi An to prepare food with
walls and the owner’s collection of vibrant colored
an authentic flavor and texture.
Hoi An silk lamp shades hanging from the ceiling.
Although most ingredients are sourced locally,
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FEATURED RESTAURANT SAIGON RECIPE
some things are imported. “It’s hard to find rice paper of a consistent thickness in Bangkok,” says Masa, “so Thuy brings it back with her every month from Saigon together with Vietnamese shrimp paste. While the style of Vietnamese fish sauce may give more purity to the authenticity of the taste of our food, its too bulky to hand carry so we use the best quality fish sauce that we can find in Thailand.” The menu is published in Thai, English Vietnamese and Japanese with photos of each dish. The first dish we tasted was Cuốn Saigon Recipe, vegetable rolls in egg coated rice paper served with home-made sauce. Next came, Bánh cuốn nhân thập cẩm, steamed rice crepes filled with seasoned ground pork, minced shrimp and wood ear mushrooms
SAIGON RECIPE 46/5 Sukhumvit Soi 49,Bangkok Phone: 02-662-6311 www.saigon-recipe.com
Opening Hours : Mon-Fri, lunch 11am-3pm, dinner 5-10pm Weekends and Public Holidays 11am-10pm
Credit cards
:
All major credit cards accepted
Price per person without drinks :
THB 400
FBP partner since :
2013
served with a fish sauce, lemon juice and sugar
shrimp mushroom and taro to show the diversity
dressing, followed by Bánh cuốn trứng, egg
of filling that go into Vietnamese spring rolls.
filled steamed rice crepes. I was then served Gỏi
As we enjoyed ourselves, we were shown
cuốn fresh salad rolls with shrimp & pork. Then
that Vietnamese like to wrap cooked items
by way of a contrast, we were served, Chả giò
with lettuce, rice paper and fresh herb, first
chiên, fried spring rolls served with fresh herbs
with Nem nướng, BBQ pork meatballs and
and Chả giò hải sản, fried spring rolls with
then with Chạo tôm, charcoal grilled shrimp
FEATURED RESTAURANT SAIGON RECIPE cake wrapped onto a stick of sugar cane. Interestingly, our Cuốn diếp, was a mustard lettuce roll with shrimp, pork and rice noodles accompanied with peanut sauce. We found a possible French influence in Bánh xèo tôm hịt, a crispy rice pancake – reminiscent of a French crepe – filled with shrimp, minced pork and bean sprouts. As we finished our rolls and crepe-like dishes, we decided our authentic southern Vietnamese food had emphasized fresh ingredients complemented by a wealth of subtle flavors in the dips and sauces. There was light, crisp freshness about it that we found very appealing. For dessert we had, Bánh gan, Vietnamese crème caramel, a twist on the French classic using coconut milk to make the custard in the pudding, served with a deliciously rich caramel sauce. Coffee was planted in by the French in 1857 in Vietnam and is today the world’s second largest producer after Brazil. It’s therefore only fitting to end the meal with a cup of their excellent Vietnamese coffee. Typically the coffee is prepared in single servings in single-cup metal filter/brewers known as phin. Generally the coffee is served table-side while it is still brewing. The use of sweetened condensed milk rather than fresh milk was first due to its availability and easier storage in a tropical climate. The condensed milk serves to sweeten the coffee as well. In Vietnam, a cup of coffee is nearly always accompanied by a cup of hot or cold tea. Not only is the food at Saigon Recipe affordably priced, but so are their wines with prices by the bottle ranging from THB 700-1,000. “Having established an authentic southern Vietnamese taste, “ says Masa, “we are now going to focus on fine tuning the details. It’s a never ending task to deliver the most authentic taste possible. This can only be done by constantly making minor adjustments to always make the food better.”
personality of the month
ELEN Karoumpi OLIVE Restaurants
I recently chatted with Elena Karoumpi, joint owner of Olive, Greek - Mediterranean Cuisine, at her recently opened Olive Restaurant in a small sub soi off of Ekamai Soi”It’s now 13 years since we first opened Olive Kebab counter in All Seasons Place on Wireless Road,” she tells me. “From there we went through a series of expansions, enjoying a wave of popularity and opening wherever we were asked. We ended up being everywhere and had over stretched ourselves without noticing. We have now taken stock of our business, retracted and reorganized, but are still focused on selling the best possible Greek food.” “We have long owned this standalone house which was originally our production kitchen. We recently decorated the ground floor in the iconic blue and white colours of Greece and have made it our main restaurant. We offer a variety of options: al fresco dining in the garden terrace and indoor dining in the ‘Blue Room’ or the ‘Bourganvilia pink room’. Arrangements are being made for street parking in front of the restaurant compound.” “Our other two restaurants,” she adds, “are Olive Bistro in MBK and a more casual dining restaurant in the Club House at Nichada Thani.” “Although we’ve cut back on the number of restaurants we operate, we now do a significant amount of retailing,” she explains. “This is in response to a trend we have noticed where people eat out less, particularly at lunch time, but buy prepared food and take it back home or to the office. We downsized to give us greater control of the logistics of food distribution. In the current economic climate we need to be cautious with expansion.” “The Gourmet Market in Emporium is our top selling retail outlet. The people who shop there fit our customer profile. We retail sandwiches, dips, pita bread, salads, soups, dressings and homemade yogurt. We are also retailing in Tops Food Hall at Central Chidlom and Tops Thonglor Town. Most recently we put our dips and olives into Foodland stores in Sukhumvit Sois 5 and 16. Each distribution channel has it’s own challenges: with restaurants its staff and with retail selling it is minimizing waste. Our current business split is roughly 60% restaurants and 40% events, outside catering and supermarket retail sales.” When the talking was over, it was time for lunch. We enjoyed Saganaki pan-fried prawns in fresh tomato and feta sauce and grilled Haloumi skewers with a red pepper dip and pita bread. Then grilled Haloumi cheese, rocket and cherry tomato salad dressed with balsamic vinaigrette. Lamb is the meat of celebration in Greek cuisine and we celebrated with lamb gyros, thinly sliced pieces of lamb grilled with onion and tomato, served with tzatzki and pita. For dessert Greek style yoghurt served with sliced almonds and imported honey with cup of Greek coffee. It was an honour to be one of the first guests to celebrate the simplicity of homemade Greek cuisine in Olive’s new home.
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RECOMMENDED DISHES TRY SOMETHING NEW TODAY
87-187 Kofta Chicken 265THB
47-29
Geschnetzeltes Zurcher Art Traditional Sliced Veal & Kidney in Champignons sauce.
34-82
Costolette D’Agnello (Lamb Chop) 1,150 THB
206-166 Stir-fried Prawns with Black Pepper and Garlic
655 THB
150 THB
300 THB
82-44 American Rib-Eye Steak
495 THB
143-1 Nagasaki Champon
54-5 Onion Bhajis
133-19 Chicken Souvlaki Skewers
1,280 THB
43-51
155 THB
The Full Monty Breakfast
455 THB
What to do in Bangkok When? Sunday 6, October 2013 6am
Deadline submission 15th October 2013
What? King ’s Cup 15th Senior Citizens Council Of Thailand Walk-Run 2013 Entry Fees 60&Over years old THB 200 / 59&Under years old THB
Young Composers in Southeast Asia 2013
Description
More info?
Male:15&Under/16-29/30-39/40-49/50-59/60-69/70&Over Female:15&Under/16-29/30-39/40-49/50-59/60&Over Walk-Run 2.5 Km.
Suan Luang Rama 9 Park, Bangkok Register online www.jogandjoy.com
For the third time, Goethe-Institut in Southeast Asia in collaboration with the College of Music at Mahidol University invites young composers of the region to present their compositions.
Goethe-Institut Thailand Ms. Kullaya Sriwatanarotai Composition Competition 18/1 Soi Goethe, Sathorn 1 Bangkok 10120, Thailand Tel.: +66 - (0)2 - 287 0942/3/4 Fax: +66 - (0)2 - 287 1829 Email: kullaya.sriwatanarotai@ bangkok.goethe.org
17-20 October, 10am - 8pm
Bangkok Bike Expo 2013
A bicycle festival for all those who love cycling
Exhibition Hall 4, Impact Muangthongthani Tel 0-2203-4232/6 www.bangkokbikeexpo.net
23rd October
Chulalongkorn Day
The day dedicated to King Chulalongkorn as known as King Rama V, commemorating the anniversary of his death. His long reign is intrinsically associated with Thailand’s entry into the modern age. A Public Holiday and the day when the sale of alcohol is prohibited.
until 27th October, 10am-9pm
59th National Exhibition of Art
The National Exhibition of Art is the most prestigious annual event of the Silpakorn University, Office of Contemporary Art And Culture, Bangkok Art and Culture Center and Fine Arts Department. Begun on 1949 by professor Silp Pirasri (Corrado Feroci), its showcase and contest about art from the Thai general artist.
Bangkok Art and Cultural Centre Tel 0-3314-6630-8
31st Oct-15 Nov
Oktoberfest
The Munich Oktoberfest is the world’s largest festival, a celebration on Bavarian beer and food. It traditionally celebrated in Bangkok at Bei Otto and from 31st Oct - 2nd Nov they have a live Bavarian band playing in the garden every evening.
Bei Otto, 1 Sukhumvit Soi 20 Tel 0-2262
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