SEPTEMBER 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
SPECIAL PROMOTIONS VIA VIA
BOURBON STREET
Le LAPIN GOLD
Order over 599 THB and GET A FREE Pizza Margherita
Order over 499 THB and get a Free Fried Mozarella Sticks
Order over 399 THB and get a Free Brownie
india HOST
TAKE A SEAT
SAIGON RECIPE
Enjoy a Free Portion of Onion Bhaji with Chutney with order over 499 THB
Order over 599 THB get a Free portion of Kai pad med ma muang
Order over 499 THB and get a FREE Fresh salad rolls with shrimp & pork Served With Peanuts Sauce (197-5)
GOLD CURRy
BLACK SWAN
Order over 499 THB and GET A FREE any Topping
GET A FREE Chicken Wrap with every order over 599 THB.
FEATURED RESTAURANT restaurant when she returned home to Bang-
Patty’s Fiesta
kok. It’s sustained success can be attributed
Patty’s Fiesta Celebrates It’s 15th Anniversary
Silom Road and Patpong and that she was the
to two factors; it’s location on the corner of first to introduce Mexican cuisine in this loca-
On the 9th September Patty’s Fiesta will
tion. Blessed with a loyal staff, the restaurant
have been open for 15 years which is indeed
has built up a strong following of overseas
an achievement in Bangkok’s dining scene.
customers who head straight for the restau-
We felt it an appropriate reason to go back to
rant as soon as they are back in town.
SIAM WINERY
Gerosteiner Sparkling water ( buy 3 get 1 free 1.5 ltr)
MONTHLY COMPETITION
2 winners will receive complimentary vouchers at www.foodbyphone.com worth 500 THB each! Just go to foodbyphone.com and answ er a few simple questions.
LAST MONTH’S WINNERS Rinnapat Viratthanant won complimentary vouchers at 0 THB www.foodbyphone.com worth 1,00
visit this popular Mexican restaurant. “Finding the right ingredients was easy,” Patty Krisnratana discovered the taste of
says Patty, “as there is a lot of similarity
Mexican food while living in San Francisco
between Mexican and Thai food. It was
as a student. Then while continuing her English
just the Jalapeno peppers we had to im-
language studies in Southampton and Bour-
port from Mexico. There are various styles
nemouth she was inspired to open her own
of Mexican food such as Tex-Mex or Cali-Mex
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FEATURED RESTAURANT Patty’s Fiesta
depending where on the boarder you may be eating. I decided to make my style Thai-Mex which is better quality than the food found in some restaurants in Mexico. We do also serve Thai dishes.” “Having a team of Thai cooks in my kitchen,” she says, “I am the key person who is responsible for maintaining the authentic Mexican taste, personally training my staff about the precise details of how to cook every dish.” The restaurant is spread over two floors with a capacity for up to 80 customers. It’s decorated in avocado green and chilli red with an extensive collection of Mexican photographs and memorabilia on the
PATTY’S FIESTA 109-111 Patpong Soi 1Bangrak Bangkok 10500 Phone: 0-2632-7898 www.thedublinerbangkok.com
Opening Hours : Credit cards
:
10am-1am All major credit cards accepted
Price per person without drinks :
THB 400
FBP partner since :
2013
walls to set the right mood. This is en-
Cocktails are an essential part of the Mexican din-
hanced by the nightly musical performances
ing experience. “The Margarita is our signature
of Mr Joe, the Pilipino entertainer who has
cocktail,” she says. “I serve mine San Francisco
been playing in the restaurant for the last sev-
style with the rim of the glass coated with salt and
en years. “He is very popular,” she says, “as he
sugar. It must have a nice bold taste the right bal-
understands the type of music my customer
ance of tequila and lime juice. I pour a between
like and they can relate to him and his easy
one and a half to two measures of tequila per drink
going style.
to serve a margarita with attitude.”
FEATURED RESTAURANT Patty’s Fiesta
“Beef Fajita is my best selling dish,” she says. “I only use top quality ingredients. I use Thai-French beef as the meat must be good quality otherwise when rolled with the tortilla it would be too chewy, which is not the taste experience I want to serve.” This dish is served with refried bean, Mexican fried rice and guacamole made with Australian avocado. “The imported variety,” she says, “has a better taste than those I could buy locally.” “I like to serve plenty of cheese with my Mexican dishes,” she says. “I buy large blocks of New Zealand cheddar which is cut and grated fresh to order.” “Our tortilla’s are home made,” she says. “When I use them to make our Quesadillas, the tortilla is folded around grated cheese and cooked until the cheese melts. The taste is very similar to a thin tasty toasted sandwich.” “Another very popular dish is Chimichanga,” she adds, “This is made with the tortilla rolled around bite size pieces of chicken in spicy tomato chilli salsa that’s deep fried. When cooked it looks very similar to a large spring roll. The secret to a great Chimichanga is that it must be fresh and crisp.” After a Mexican meal Patty recommends a shot of quality tequila as a digestive. “I serve a comfortable home style of Mexican food,” Patty concludes, “drawing on the taste of the mother tongue that I first discovered overseas.” Anyone who visits the restaurant on it’s birthday, 9th September will be offered a complimentary glass of Sangria to celebrate the occasion,
personality of the month
Craig McLean SnaPPER Restaurants
A year ago we visited Snapper shortly after it open as essentially a one shop house New Zealand Fish and Chip Shop. In the intervening period it has expanded taking over the two shophouse units next door to evolve into more of a New Zealand food restaurant where the emphasis is still focused around fish and chips. We met with Craig McLean one of the three Kiwi partners in the venture to discover the story. “The opportunity arose for us to expand into the two shop house units next to our original restaurant,” says Craig, so we brought in another partner, an old school friend from back in New Zealand. Between mid September through until mid December we worked to combine the two premises into one, unique aquatic artwork was shipped in from New Zealand and we now have a 140 seater restaurant on two floors inside plus the terrace out front with seating that combines more traditional tables and chairs with lounge style seating for families or larger groups of friends. With the expansion we re-vamped the kitchen and brought in an International chef with experience of cooking in Australia and New Zealand who understood the tastes and textures we were looking for and who was capable of running an professional kitchen. We have moved onto offer a full menu of New Zealand although 70% of what we are selling remains fish and chips. All our fish is imported from New Zealand, our batter is a combination of wheat and corn flour to create a lighter crisper batter that is possibly moving more towards tempura. We offer hand cut fries made with local and sweet potato. Due to the high sugar content in the local ‘spud’ we cook them three times. First par boiled for a soft interior, then low temperature deep frying, chill them before blasting them at full temperature for the crispness required. “Not all the fish is deep fried,” he says, “we now have premium New Zealand fish which we pan fry. Most people will be familiar with Snapper and Lemon Sole but we also have Blue Cod a plump fish that produces good fillets, has a very low oil content whose population is sustainably managed under New Zealand fisheries quota. The other is Orange Roughy is New Zealand’s highest value fishery, accounting for 17.2% of total finfish export earnings. “We also have Bluff oysters which are regarded as a New Zealand delicacy, with a delicious creamy taste grown in the cool clean waters of Foveaux Strait at the bottom of South Island. Our fish is smoked in house with Manuka wood, a Kiwi favourite that creates a delicate smokey taste.” To demonstrate the new dishes about to be added to the menu I was invited to taste the fish New Zealand crayfish bisque, an excellent creamy taste and New Zealand Abalone ravioli perfectly execute. There is more to Snapper than just fish and chips.
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RECOMMENDED DISHES TRY SOMETHING NEW TODAY
43-51
The Full Monty Breakfast
54-5
Onion Bhajis
82-44
American Rib-Eye Steak
495 THB
133-19 Chicken Souvlaki Skewers
300 THB
265THB
150 THB
455 THB
206-166 Stir-fried Prawns with Black Pepper and Garlic
87-187 Kofta Chicken
1,280 THB
143-1
Nagasaki Champon
155 THB
34-82
Costolette D’Agnello (Lamb Chop) 1,150 THB
47-29
Geschnetzeltes Zurcher Art Traditional Sliced Veal & Kidney in Champignons sauce.
655 THB
What to do in Bangkok When? 6-10 September Impact Exhibition
What? 52nd Bangkok Gems & Jewellery Fair
and Convention Center.
Description
More info?
For more than two decades, Bangkok Gems & Jewellery Fair has continued to establish itself as a professional trade event of choice. Thailand has had a reputation for its craftsmanship and the ability in applying an ancient traditional with modern technology to achieve perfection in the production of impressive jewellery and jewels this easily proves Thailand status to be The World’s Gems & Jewellery Hub.
Organised by Thai Gems and Jewellery Traders Association Tel +66-2630-1390/7
12 September 7pm Bangkok Art & Cultural Center
Hucky Eichelmann Thailand Tour 2013 Ticket 1,200 THB
Last year, his tour generated nearly 20,000 fans to the concerts and over 800 students to the workshops. This year, he will selected exciting solo music form Germany and Thailand includes His Majesty’s the King’s music: Still on My Mind, Never Mind the H.M. (Hungry Men’s) and Oh I Say. “The reason I selected some of His Majesty’s more jazzy tunes is that I would like to present this concert as a “Happy Birthday” tribute to our beloved King”, Hucky says.
Tel +66 2262-3456
13 September 14 Oct Thailand Cultural Center
Bangkok 15th International Festival of Dance & Music 2013
This year’s festival is bringing Operas that haven’t previously performed in Bangkok, such as The Barber of Seville and The Tales of Hoffman from Russia. Overall it presents a total of 20 performances spread over a period of five weeks.
www.bangkokfestivals.com
21-29 September
Thailand Open Ticket 800-4,500 THB
Newly-crowned Wimbledon champion Andy Murray leads three of the world’s top 10 tennis players confirming their participation in the Thailand Open 2013. The other two being Canadian rising star, Milos Raonic ranked 15th in the world and popular Russian Mikhail Youzhny, who will be making his first appearance in Thailand.
www.thaiticketmajor.com
25th -28th September So Sofitel Bangkok, 2 Sathorn Road
So Amazing Chefs
The four-day epicurean showcase promises something for everyone, including two-hour cooking classes given by world renowned chefs, themed seven-course degustation dinners, and a wine night featuring a four-course set menu curated by master sommeliers and paired with exquisite wines
Tel +66 2624-0000
26th September
Justin Bieber Believe Tour 2013 Tickets 2,500-6,500 THB
Thailand will be the first pitstop on the Asian leg of Justin Bieber’s global tour. This will also be his first official concert in Bangkok brought to Thailand by Motorola, Muang Thai Life Assurance and Singha Corporation.
Lamb of God Live in Bangkok
Lamb of God is an American heavy metal band from Richmond, Virginia. Formed in 1994, the group consists of vocalist Randy Blythe, guitarists Mark Morton and Willie Adler, bassist John Campbell, and drummer Chris Adler. They are a part of the New Wave of American Heavy Metal movement.
Impact Arena, Muang Thong Thani
7.30pm
30th September
www.thaiticketmajor.com
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209/1 K Tower, Tower B, 19th Fl., Unit 4 Sukhumvit 21 Rd.(Asoke), Klongtoey Nua Wattana, Bangkok 10110 Thailand