Food by Phone Newsletter September 2014

SEPTEMBER 2014

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 MADAM T

BLACK SWAN

LE LAPIN

Order over 599 baht Get Free a portion of Sago pearls in coconuts milk with cantaloupe (146-82)

Order a Full Baguette Sandwich and get a Half one for Free (maunal add in only)

Order over 599 THB and get a Free 20 cm Sandwich of your choice (maunal add in only )

VIA VAI

Mama Pita

Bourbon St.

Order over 599 THB and get a FREE Pasta Arrabiata (added in the system)

Order over 499 Baht and Get a Free Veggie Pita Pocket

Order over 599 baht Get Free a portion of Pecan Pie (67-131)

INDUS

Harlem Shakers

Get a Free Black Olive Naan with every order of 799 Baht

Buy 2 get one free (Exclude Lobster and Wagyu)

The Cedar

Order over 599 THB and get a Free GARLIC PASTE WITH PITA BREAD

FEATURED RESTAURANT Appia, the Roman Trattoria Appia brought the Roman trattoria to Bangkok. A dining style that is less formal than a ristorante but more formal than an osteria. The restaurant was created by Paulo Vitaletti a veteran Italian chef who previously worked at Angelini, the Italian restaurant at Shangri-la Hotel Bangkok and Jarrett Wrisley the proprietor of Soul Food Mahanakorn in Soi Thonglor.

Chef Paolo grew up as a butcher’s son, eating hearty homemade pastas, stews, and roasted meats brought home by his father and prepared lovingly by his mother. When he grew tired of working in hotel restaurants he decided to open a place of his own. He had known Jarrett for a

long time and they had talked about opening a restaurant together. What they agreed on was to serve a style of cooking, rustic, satisfying, and uncompromising in quality served in a casual environment. Here they have successfully mixed class with warmth and charm.

It’s their seating that makes the dining experience, downstairs is a narrow wood and stucco setting. It almost feels as if there is an open log fire tucked away, which of course there isn’t.

By contrast up on the mezzanine level feels appropriate for a private dinner in Don Corleone’s study.

The menu of Roman-style dishes is short, simply printed on one side of a sheet of A4 paper. Yet CONTINUED ON PAGE 2 >>

Download our FREE app Now! http://bit.ly/FBP-APP 2 winners will Bangk ok’srecei Best ve Restaurants complimen delivertary ed to vouc your door hersat at your Fingertips!

LAST MONTH’S WINNER at Christian Todte won 2 nights voucher Agency Aava resort with Exotissimo Travel

Like us on

Facebook facebook.com/foodbyphone

twitter.com/foodbyphonebkk

Subscribe on

You Tube

youtube.com/user/foodbyphone

FEATURED RESTAURANT Appia

due to its rotating mouth watering specials, it never gets dull.

flavoured tiny round balls similar to couscous.

The result is a delicious, hearty yet refined dish.

As with great Italian cuisine it’s ingredients driven, prepared with minimal intervention cooking techniques. For example their salad of roasted organic beetroot, is a combination of the plump and refreshing vegetables with deliciously smooth stracchino cheese. The addition of crunchy pumpkin seeds and arugula salad with a balsamic vinegar dressing for a subtle hint of tart bitterness, simplicity taken to the next level.

The dessert menu may at first glance read like a list of dishes tried many times before, but they never tasted this good. The classic Tiramisu is made from a recipe give to to Chef Paolo by his mum with decadent yet delicious creamy layers. While the sinfully rich panacotta gets its tart punch from the mango and passion fruit topping.

All of their pasta is hand made in-house. A must try is their ricotta stuffed ravioli served with a spicy tomato and nduja, (a Calabrian salami made of pork roasted with red pepper to give it a fiery character) sauce. Once the ravioli has been eaten this dish cries out for fresh homebaked bread to wipe the plate clean.

The food plating is minimal, kept simple to let the quality of the ingredients shine on the plate.

Their porchetta, rolled fatty and boneless pork, stuffed with fennel, garlic and rosemary, is roasted on the in house Roman style rotisserie. It’s not a refined cooking technique but the result is crispy crackling wrapped around succulent herb infused meat.

APPIA 20/4 Sukhumvit Soi 31 Bangkok 10110 Tel : 0-2261-2056 www.appia-bangkok.com

Opening Hours : Tues-Sun 6-11pm Sat-Sun 11.30am-2.30pm Credit cards

:

All major credit cards accepted

Price per person without drinks :

THB 350

FBP partner since :

2013

Meat doesn’t get more humble than oxtail but it’s the way they stew the meaty hunks that elevates simplicity into something rather special.

The pieces of meat are combined with zesty gremolata, chopped fennel, garlic & parsley, served with hand rolled Sardinian fregula pasta, nutty

Good honest food combined with an excellent wine list and impeccable service makes this the perfect setting for a fine Roman feast. It doesn’t matter which day of the week you choose to dine, the place will be buzzing. It’s also the best place in town for proper apperitivo. tions family style.

RISHI ARORA TRIBECA ResTOBAR

personality of the month

Born in Singapore, ethnically north Indian (Punjabi), however by nationality he is half Thai as his mother was born in Bangkok, and half Singaporean as his father was born there. On completion of his National Service in Singapore he moved to Chiang Mai to work in the family business. Wanting to open a restaurant with his sister, Shareen they moved back to Bangkok, where they had lived before Chiangmai to work in the family business.

“Over the past few years,” says Rishi, “ I have made many trips to New York and have even lived there for a short period of time. It is one of my favourite cities in the world. I love how the locals wake up early to queue for a good breakfast or brunch. We felt that Bangkok needed some of that brunch culture and also a place which served up classic American breakfast/brunch staples, made fresh with good quality ingredients.”

“Both my sister and myself are graduates of Le Cordon Bleu Dusit in Bangkok. My sister is a trained pastry chef with many years of working

tasting sessions with the chef and a new item is only placed on the

experience in several restaurants in Singapore. I am trained in both cu-

menu if it is approved by the both of us.”

linary and pastry courses and have also had some restaurant working experience. This does provide basic grounding and some important

“There are many components which contribute to a satisfying din-

technical skills. However, there is no way to train or teach a person

ing experience,” he says. “The Interior design of a restaurant is one

how to run a restaurant. You learn by experience and there is some-

of them. However, it is pointless to have a beautiful interior if the

thing new to learn every day”.

product (ie the food) lacks in quality and taste. An ideal restaurant would be able to strike the right balance between the food, inte-

“It had always been a dream for the both of us,” he says, “ to open

rior, service and branding. The interior style of a restaurant should

and run a restaurant. Of course, we were aware that it would require

reflect the owner’s personality. My sister and me have both tried to

all of our time and effort. We are very passionate about food and feel

incorporate that into the décor of our restaurant.”

that it is important to provide people with good quality and good tasting comfort food. Also, since the early stages of conceptualising our restaurant, we had a clear vision of what we wanted to do.”

The Brunch and coffee culture has caught on in many Asian cities such as Singapore and Hongkong. It was a matter of time before it

“We both love traveling and trying new restaurants,” he says. “We

came to Bangkok. Before we opened, there were just a handful of

both manage the restaurant at times during different periods of the

restaurants serving brunch such as Roast, Gastro & Crepes and Co.

day. In terms of selecting items for the menu, we both go through

Now, every other restaurant is doing Brunch.

What to do in Bangkok When?

What?

Description

More info?

1-7 Sept.

Four Seasons Hotel Bangkok, 155 Rajdamri Road, Bangkok 10330

15th Annual World Gourmet Festival

Seven chefs, seven days, six countries and one hotel. A week of culinary indulgence supporting Save A Child’s Life From Aids charity.

8th Sept

Mid Autumn Moon

The closest full moon to the autumnal equinox when it’s fullest and roundest. A Chinese festival to celebrate the end of the rice harvest.

9th-13th Sept Impact Muang Thong Thani 10am-6pm

Bangkok Gem & Jewellery Fair

To help maintain Thailand’s position as the World’s gem and Jewelry hub, the Thai government has exempted any purchases made at this fair will be exempt from 20% import duty.

Tel 0-2630-1390, info@bangkokgemsfair.com

10th-13th BITEC Bangna

Food & Hotel Thailand

This event combines the 4th International Exhibition for Coffee & Tea, the 14th International Exhibition for Hospitality & Retail Technology, the 4th International Exhibition for Lifestyle Services, the 2nd International Exhibition for Wines & Spirits and, Thailand’s 20th International Culinary Cup.

www.foodhotelthailand.com

20th 6.30pm Ballroom, Amari Watergate

St David’s Day Bal THB 2,700 reservations Helen Powell mobile

5 courses, 6 bottles of wine per table or 10 with free flow beer and soft drinks, entertainment by the Hong Kong Male Voice Choir

083-293-2169 infosdsbangkok@gmail.com

13th-30th Sept Thailand Cultural Centre

Bangkok’s 16th International Festival of Dance & Music

A multi-genre programme of concerts, operas, classical ballets, contemporary dances, and even a bit of jazz. Performances by UK-based swing band The Jive Aces, China’s National Acrobatic Troupe, Cirque Eclipse; and the Israel Philharmonic Orchestra.

www.bangkokfestivals.com

Tel 0-2126-8866, wtf.bangkok@fourseasons.com