September 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 ETTER
M O N T H LY P R O M O T I O N S SANDWICHES
SANDWICHES
TASTE MATTERS
TASTE MATTERS
GOLD
Beirut
Pizza Mania
Hola
Get a FREE Falafel with every order over 499 THB
Buy 2 Pizzas or more (except Marinara) and get a FREE Pizza Margherita.
Get FREE Patatas Bravas or All-i-Oli [162-31] with every order over 450 THB
Olive Get a FREE Greek Yogurt with Honey & Almonds with any minimum order of 299 THB. And get a FREE Baklava Dessert with any Platter order (Meat or Vegetarian)!
Madam T Buy any 3 Main Courses and get a FREE portion of Fresh Prawn Spring Rolls with Herbs [146-07] or Grilled Pork in Wild Betel Leaves [146-11]
NZ Ice Cream Get a FREE small I/C Scoop (89 baht) voucher with every purchasing of NZN products more than 450 THB
The first New Zealand Fish & Chip restaurant in Bangkok, Snapper is located in the “Cheap Charlie” sub soi - an eclectic and bohemian collection of diverse dining options – off the now buzzing Sukhumvit Soi 11. Currently the restaurant occupies a single frontage with an
Le Lapin Order for more than 400 THB and get a FREE Brownie. Order for more than 600 THB and get 1 pack of 5 macaroons.
Great American Rib Order over 499 THB and get 6 FREE Chicken Wings!
MONTHLY COMPETITION
FEATURED RESTAURANT SNAPPER Restaurant
GOLD
outside terrace and air-conditioned seating on two levels inside. In the near future, though, it will expand to take in the adjoining restaurant premises, thus tripling in size. Owner and self confessed “New Zealand Ambassador for Fish & Chips” is Craig Mclean: “Back in New Zealand I had an unfulfilled dream of owning a Fish & Chip shop. Having lived in Thailand now for 14 years I saw a gap in the market and decided to bring to Bangkok the best New Zealand Fish & Chips – the way we Kiwi’s like them back home”. The staple, Anglo-Saxon diet of Fish & Chips is supplemented at Snappers by a wide range of delicious NZ seafood and a selection of 37 great New Zealand wines. As Craig explains: “Fish & Chips represent 20% of our menu, but 80% of what we serve”. CONTINUED ON PAGE 2 >>
2 winners will receive a complimentary voucher at Snapper with 500 THB each !
Just go to foodbyphone.com and answer a few simple questions.
LAST MONTH’S WINNER won Kelly Hall & Bronwyn Ure A complimentary vouchers from HOL ! each restaurant with 500 THB
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FEATURED RESTAURANT Snapper He enthusiastically expounds on his favorite subject: “What gives us an edge is, having previously been in the food export business, we are able to exclusively source a wide variety of sustainably caught cold water fish”. These are: New Zealand Red Gurnard, a well regarded medium flavored moist and tender white fish and a Kiwi family favorite; New Zealand Lemon Sole, an internationally renowned white fish with a delicate slightly sweet taste; New Zealand Southern King Fish, mild flavored and medium textured, and New Zealand Blue Warehau a medium flavored, firm textured white fish, both from the remote waters of the Southern Ocean; New Zealand Tarakihi, a tasty in-shore deep reef fish that is the pick amongst NZ fishermen; New Zealand Southern Hake, a mild flavored moist and flaky white fish reminiscent of Northern hemisphere hake. So, what differentiates NZ Fish & Chips from their British counterparts? Craig is happy to tell us: “We serve a fish with a distinctly stronger depth of flavor, cooked in a lighter, crisper batter through the addition of soda water. The fish can be served crumbed or pan fried with the skin still on. Our chips are imported frozen from New Zealand and are made from a densetextured, yellow Russell Burbank potato in either regular or thick cut. We have tried making chips with local potatoes but found that the sugar level is too high, which results in a mushy chip. Although this is popular with the Brits, Kiwis prefer a crisper chip. They are served with “must have” salt and malt vinegar, together with a family recipe traditional tomato sauce that has a chutney-like consistency. This is presented in a Squeezy plastic tomato sauce dispenser”. Many customers have asked about this Squeezy sauce dispenser, and Craig provides the answer: “It’s a childhood thing”, he laughs. “Back in the 1970’s you could find one on every Wimpy House table in the UK and in every diner in the States”. Its origin remains a mystery, but Craig has
Snapper NZ Restaurant 1/22 Sukhumvit Soi 11 Bangkok 10110 Tel: 0-2651-1098 Email: snappernz@snapper-bangkok.com www.snapper-bangkok.com / www.facebook.com/SnapperNZ
Opening hours
Mon-Fri : 5.00pm.-10.30pm. Sat-Sun 11.30am.-10.30pm.
Credit cards
All major cards
Price per person without drinks THB 500 FBP partner since
2012
managed to find some and bring that touch of nostalgia to his restaurant. Talking of nostalgia, Snapper’s fish & chips are served on a page of the Bangkok Post! This is a custom, sadly now lost in the current Health and safety regimes around the Western world, that dates back to World War II when Fish & Chips were not subject to rationing and became the standard meal for British working class families. It was the first take away meal served hot, and newspaper was used to keep the food warm (no fancy styrofoam cartons back then!). The Fish & Chip experience traveled with emigrants to Australia and New Zealand, as did the newspaper wrapping element. (Snapper do recognize its customers’ hygiene expectations and the food is properly protected from the newsprint by white baking paper!) For those customers who prefer a lighter, healthier option, Snapper offer alternatives such as the delicious Yellow Fin Tuna Tartar which was served for us. This dish comprises lime-marinated diced tuna topped with mango, elegantly displayed on a bed of sliced avocado, and served with crisp bread. Not only does Snapper make great Fish & Chips, but they also offer delicious Kiwi burgers. The Fish Burger is served with traditional Kiwi mayonnaise, made from a blend of condensed milk, egg yolk, seeded mustard, malt vinegar, olive oil, cream, ground pepper and salt, with a dash of wasabi paste. The Rib eye Beef Burger comes with a fried egg, whilst the Lamb Burger is served with a tasty mint paste. And, of course, to accompany them, there is the divine thinking man’s sauce that could very easily make traditional ketchup redundant! Even as a Brit, I have to concede, they do make deliciously fresh, light and crisp, Fish & Chips!
Chef of the month Narakorn Lertnibuna Chef Pop Chef Pop spent much of his childhood with his grandmother who introduced him to the world of traditional cooking and to the importance of working with fresh seasonal ingredients. Following secondary school he went to hotel school at Bangkok Technical College, after which he entered the hospitality industry as a banqueting busboy at Indra Regent. Later, while working as a Captain at the Landmark he decided to make a career change and become a Chef. His international career took him first to Australia, to the Crown Tower Hotel in Melbourne, then to the opposite side of the world, Edin burgh. One day a customer asked why he was working in such a small city when London was Britain’s culinary hub, and accepting this advice, he decided to move, taking a job with the Orchid Group in the capital. It was there he had the life changing experience of meeting, and befriending, TV Celebrity Chef Ken Hom, who became his mentor over the next 10 years.
“As an Asian who has lived overseas for more than 20 years,” explains Chef Pop,” the palate I have developed is a collection of flavors that I have harvested from the cities in which I have worked. It is no longer truly Thai - there are many Chinese influences and modern Asian cuisine styles that I have evolved but it most definitely isn’t fusion. Rather, a collection of Asian flavors using nutritious healthy ingredients and cooked with minimal intervention. My food philosophy is western - we eat with the nose, the eye, the tongue and finally the stomach.” “My menu is based on seasonality. I cook as healthily as possible, with no butter, as little cream as possible and I use only olive oil. Although I have my own preferences, I cook for the customer. My own culinary philosophy is to never over cook and to keep everything as simple as possible.” With the title of Group Culinary Director you might have thought Chef Pop was a management suit. “No way,” he says, “I wear a white jacket every day with just my name “Chef Pop” on the left breast, no job title. My passion flows from the heart to the hand, to the food - let the food say who I am.”
NARAKORN CHEF
LERTNIBUNA
Maison Chin , g Road, Silom 75/1 Saladaen k 10500 ko Bangrak, Bang
26-19 Chilli Con Carne Ground beef simmered in a spicy tomato and bean sauce, served with Mexican rice and warm corn chips.
Mexican dishes for you!
33-31
116-5 Cheese Quesadillas Assorted cheeses with jalapeños folded in flour tortillas and fried crispy.
“Coyote” Barbecue Burger Chargrilled prime US smoked ground beef with jalapeño peppers, onions and lettuce on a toasted bun. Ancho chilli roast potatoes, smoky beans and a honey Dijon ‘slaw on the side.
What to do in Bangkok When?
What?
Description
More info?
12-16 September
11th King’s Cup Elephant Polo Tournament Free admission
This is one of Thailand’s biggest charity event, last year it raised over US$ 500,000 for various elephant charities. Mounted on a selection of 50 street elephant sixteen exciting teams from around the world including European royalty and the NZ All Blacks Rugby Players.
Hua Hin’s Suriyothai Army Base www.anantaraelephantpolo. com
18th September, 5pm
Saxophone Jazz Pub’s 26th Anniversary
Free bar 6-8pm, free collectable souvenirs. The programs from 6pm with The Snacks Acoustic Trio, The Arnon’s Jazz, Bangkok Connection, Chai Blues & Kay Wara Reunion, Neung Jakkawal, and Rhytm Nation.
Saxophone Pub and Restaurant , 3/8 Phayathai Rd. Victory Monument Bangkok Tel. 022465472 www.saxophonepub.com
20th September, 6.30pm
Noel Gallagher Live in Bangkok Tickets from www.thaiticketmajor.com THB 1,000-3,000
Making their Bangkok debut Noel Gallagher’s High Flying Birds is the solo project launched by ex Oasis songwriter and band leader.
Bitec, Bangna
27th September, 6.30pm
German Wine Tasting
Refreshing German white wines are a perfect match for Thailand’s tropical climate. This is the perfect opportunity to discover which are best matched to your palate.
The Bangkok Club, Sathorn City Tower - 28th-31st Floor, 175 South Sathorn Road, Sathorn. Tel. (66 2) 679 5550 info@thebangkokclub.com
27 Sep-21 October 2pm (sat & sun), 7pm daily
Miss Saigon Tickets from www.thaiticketmajor.com THB 500-2,300
Miss Saigon Is Musical Legend that has been playing to a global audience for more than 20 years. It’s a timeless love story about a 17-year-old daughter, Kim and Chris a young Vietnamese American. It’s set against the backdrop of the Vietnam War. Fate decides that these two young lovers must be separated.
Muangtha Ratchadalai Theatre, Esplanade Shopping Center, Ratchapisek Rd
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