Roast Journal #4 by Pam Vivatsurakit

Roast / Issue Four / March 2015

Roastâ&#x20AC;&#x2122;s New Home Meet us at The Commons

A Tribute to the Journey TALKING TO TNOP

The Man Behind Our New Logo

Roots Story Developing Quality from the Roots

Brunch

Meats

Starters

Dessert

Pasta

Coffee

Seafood

Drinks

Roast Journal 30

Community Map 34

Roast Thonglor + 66 (0) 2 185 2865 Roast EmQuartier + 66 (0) 94 176 3870 website: www.roastbkk.com email: admin@roastbkk.com

FREE COPY

: roastbkk & rootsbkk

ROAST JOURNAL TEAM

Varatt Vichit-Vadakan Founder & Editor in Chief Johnny Liu Executive Chef Korn Sanguankeaw Head Coffee Roaster Wittaya Sriwangkham Head Bakery Chef Pichan Sujaritsatit Photography & Creative Direction Alisa Pongchang Pongboon Wongchalard Design and Content Vicharee Vichit-Vadakan Thidarat Vivatsurakit Contributing Editors Pawika Charoenkul Illustration & Map Design

Editor’s Note This is truly a defining time for Roast. It has been four wonderful years now for our establishment and we have learned so much along the way about our business, our customers, and most of all, about ourselves. From day one, we wanted Roast to be a casual all-day eatery that serves up high quality comfort food. We have always stood for celebrating life’s simple pleasures, doing what we love, loving what we do, and supporting the community in which we live. Today, we are so happy that through time, our mission and beliefs have not altered one bit. In fact, our passion as a team continues to grow stronger – driving us to better ourselves and to elevate our creations. Without your continual support, today would not be possible for Roast. Thank you again for giving us chefs, baristas, roasters and bakers the chance to do what we love day in and day out. With the launch of this menu comes the biggest challenge and transition of our short and humble history. First, we now have our second home at the iconic EmQuartier Project. Also, we will soon be relocating Roast (Seen Space) to a truly unique

community called the Commons Thonglor, just a few streets down. Our aim is to make it even more comfortable and convenient for you to visit us. But that’s not all. With this new chapter for Roast, it seems fitting that we take a moment to look at every dish that we’ve created so far and ask ourselves, “how can we make it even better?” After all, what’s the point of doing more, if you’re not going to do it better! Since then, we have shifted our focus and worked tirelessly to refine all our creations. We made sure every element in each dish is purposeful and thoughtful, while ensuring that together, the dish is balanced and elevated. It’s no simple task, but one that we felt was necessary in order to achieve the quality we want to provide. Unsurprisingly, through this journey, we have re-confirmed to ourselves that the real value of a creation lies not solely in the end product, but in the way something is crafted, its process, its backstory. So in this issue, we’d love to share parts of our journey with you. Cheers to those who keep their passion close. - Varatt Vichit-Vadakan

Editor’s Note

BLACK & WHITE Ready to Drink Iced Coffee Brewed from Freshly Roasted Beans Now at Roast, Roots Coffee, and Yellow Stuff Take Roots Coffee with you anywhere and share with us #RootsAnywhere

Bread

From the Top going clockwise: Poolish Baguette / Country Rye Bread / Croissant / Brioche Burger Bun / Ciabatta / Brioche Loaf

FLOUR, WATER, YEAST Thereâ&#x20AC;&#x2122;s no better way to start a meal than with freshly baked bread straight from the oven. At Roast, all our bread and pastry products are freshly made every day by our team of in-house bakers. Making bread is pretty simple â&#x20AC;&#x201C; all you really need are three basic ingredients: flour, water and yeast. But making good bread is no simple feat. For us, good bread constitutes a thin crispy crust and a soft, chewy center that is full of flavor. According to our head baker, his most important ingredient is actually time. For example, when making our baguettes, we mix together water, flour and yeast and allow the mixture to rest for as long as 12 to 16 hours in order for it to slowly develop the desired depth of flavor and texture. The dough is then folded, rested and fashioned into baguette shapes for the final rising process. They are then scored and placed into a stone oven. About 25 minutes later, a golden brown baguette with a crackling crust is the irresistibly tasty end result!

Bread

Brunch

Making Corned Beef: Completely submerge a trimmed piece of beef brisket in brine made of various spices. After 10-14 days, remove from the brine and rinse well under cold water. Then cook the brisket in a pot with aromatic vegetable stock for three hours or until fork-tender.

BRUNCH (AVAILABLE UNTIL 4PM)

Brunch is the one meal that our team of chefs, bakers, baristas and expert coffee roasters can truly come together to create a wholesome and hearty dining experience for you. Our new menu is something we’re really proud of. We’ve worked hard to refine your old favorites – elevating each dish by making all of its components even better. The Eggs Benedict is now served on our homemade croissant in order to add a crispy texture and buttery taste that complements the eggs and smoked cheese, while the hollandaise sauce is purposefully lighter and more refreshing to balance out the overall

Brunch

dish. Our corned beef is now made in-house to achieve the desired meatiness and flavor. Although it takes about two weeks to make, we feel it’s truly worthwhile. We also have a few exciting new additions to the menu. Chef Johnny especially recommends the ham hock & croquette, which gives a fun new twist to traditional flavors and ingredient combinations.

Brunch

Brunch 01

Eggs Benedict

Roast Breakfast

Crab Cake Benedict

Ham or Smoked Salmon

Two Eggs Any Style, Smoked Salmon or Prosciutto, Coffee or Tea

Potato Rosti, Onion Jam, Grilled Veggies

280.-

360.-

400.-

Corned Beef Hash

Ham Hock & Croquette

Smoked Salmon Rosti

House Made Corned Beef, SautĂŠed Potatoes, Poached Eggs

Poached Egg, Pea Puree

Salad, Horseradish, Lemon

320.-

280.-

Croque Monsieur

Corn & Zucchini Fritters

Add an egg to make it a Croque Madame

Huevos Rancheros Baked Eggs, Tomato, Chorizo, Tortilla

Avocado Salsa, Tomato, Tzatziki, Bacon

320.-/340.-

350.-

280.-

Smashed Avocado

American Pancakes

Country Rye Bread, Roasted Tomatoes on Vine

Crispy Bacon, Whipped Butter

420.-

220.-

Cranberry Brioche French Toast House Made Vanilla Ice Cream

280.-

Brunch

All prices do not include 10% service charge and VAT.

ALL DAY DINING To reinforce the goal of making Roast an all day dining experience, we have crafted a single, well thought out menu. We are keeping things simple this time around by making our “All Day Dining” dishes available to you, well, all day long. If we’re open, you can order them. As simple as that! Our All Day Dining menu is further simplified into easy to understand categories – starters, pasta, seafood and meats. Choose from one category or choose from all, have the whole dish to yourself or share it with others. You can’t really go wrong, as we’ve done all of the hard work for you. We’ve revisited the whole menu to make sure that we are proud of every single element. Each ingredient is there for a purpose and together, they create a balanced and elevated dish that can truly be enjoyed at any time of the day. The young watercress that we use is grown especially for us by a Bangkokbased urban farmer. This specific variety when harvested young and used shortly after is light and has a nice crunch with a beautiful subtle citrus flavor. All the pasta, even the gnocchi and squid ink fettuccini, is handmade inhouse. Our fried chicken takes two days to prep because it’s not actually just fried. We slow roast it, then marinate for 48 hours with buttermilk and homemade hot sauce before coating it with a light and crispy herb batter for final frying. So leave your worries at the doorstep, you can enjoy these dishes all day long!

Making Fresh Pasta: Squid ink pasta doesn’t only look cool on a plate, the slightly briny flavor of the ink pairs extremely well with the clams in our pasta vongole. But did you know that the pasta dough requires some serious muscle power? It takes no less than 15 minutes of heavy kneading to create the firm yet smooth and silky dough. All Day Dining

All Day Dining

Starters

Starters 01

Caesar Salad

Blackened Salmon Salad

Roasted Tomato Soup

Cos, Smoked Bacon, Anchovies

Grilled Whole Cos, Spice Rubbed Salmon, Radish

Oven Roasted Tomatoes, Garlic, Croutons

24ภ0.-

360.-

180.-

Crispy Vegetables

Chilled Summer Soup

Sugar Snap Pea Salad

Lightly Battered Zucchini, Asparagus, Seasonal Veggies and Green Sauce

Grilled Corn & Prawns, Sesame Cracker

House made Ricotta, Shallots, Buttermilk, Almond Vinaigrette

180.-

300.-

180.-

Joe’s Charcuterie Plate

Quesadilla

Sardine Bruschetta

Sloane’s Selection of Cured Meats, Terrine, Pate

Grilled Chicken, Spinach, Guacamole, Salsa

360.-

260.-

Grilled Marinated Sardines, Tomato, Young Watercress, House Made 16 Hr. Poolish Baguette

220.-

Croquette House Made Salt Cod, Potato, Roasted Garlic Aioli

Blistered Shishito Peppers Roasted Garlic Aioli

Grilled Corn

Hand Cut Fries

Spicy Mayo, Feta Cheese, Parmesan

Potato, Sea Salt

300.-

Sides : 120.- Each

Starters

All prices do not include 10% service charge and VAT.

Pasta

Potato Gnocchi Gnocchi (pronounced Nâ&#x20AC;&#x2122;YawKee), one of the classic Italian pastas, is essentially light pillowy potato dumplings. When done right, they are soft, delicate, with a melt in your mouth texture, leaving nothing but pure potato flavor behind.

Lamb Ragu Gnocchi House Made Gnocchi, Fried Duck Egg

320.-

House Made Squid Ink Fettucini, Clams

480.-

Bacon And Garlic

Vodka Arrabiata

Spaghetti, Poached Egg

Spaghetti, Market Seafood, Vodka Tomato Sauce

240.-

Vongole Squid Ink

Zucchini and Walnut Pesto Spaghetti, Shaved Zucchini Strips, Parmesan

450.-

260.-

Seafood Risotto Market Seafood, Saffron, Mascarpone

420.-

Pasta

Butternut Squash Gnocchi

Truffle Alfredo

Smoked Bacon, Fried Sage

Homemade Tagliatelle, Bacon, Mushroom

280.-

All prices do not include 10% service charge and VAT.

Seafood

Seafood Stew

Pan-Fried Scallops

Market Seafood, Tomato, White Wine, Toasted Baguette

Parsnip & Pear Puree, Peas, Smoked Ham Hock

650.-

420.-

Charred Salmon

Grilled Chipotle Prawns

Japanese Cucumber, Fennel, Watercress, Lemon Aioli

Mango Salsa, Smoked Yogurt, Basil Oil

450.-

380.-

Cod Cod has a mild, delicate and sweet taste. For this dish, we decided to bake the fish simply in cream and garlic to highlight the natural taste of cod and preserve the tender-firm texture.

Seafood

Baked Cod Olive Smashed Potato, Romesco Sauce

650.-

All prices do not include 10% service charge and VAT.

Meats

Meats 01

Chicken Schnitzel

Pulled Pork Burger

Duck Confit

Green Beans, Toasted Almonds, Brown Butter

Brioche Bun, Red Cabbage Slaw, House Made Fries

Potato Lyonnaise, Watercress, Cranberry

300.-

320.-

400.-

Fried Chicken Our fried chicken comes with a uniquely thin layer of batter as we want you to indulge more in the taste of the chicken. It is meaty yet very tender and juicy. It is also packed with flavors from the slow roast with herbs and the long marination process.

Meats

Slow Roasted Fried Chicken

Barbecue Pork Ribs House Special BBQ Sauce, Grilled Spicy Corn

48 Hr. Buttermilk and Hot Sauce Marinated Half Chicken, Red Cabbage Slaw, House Made Hot Sauce

790.-

480.-

Lamb Ribs

Johnnyâ&#x20AC;&#x2122;s Burger

Steak Frites

Slow Roasted Ribs, Chimichurri Sauce, Parsley Salad

Mushroom, Cheddar, Bacon, Tomato, Ranch, House Made Fries

Hanger Steak, Spiced Butter, House Made Fries

480.-

450.-

All prices do not include 10% service charge and VAT.

890.-

Potato plays such a great role in completing a dish. It’s the base for our parsnip puree in the scallop dish and the main mixture in our house made gnocchi as well as the croquette.

HUMBLE POTATO Potato is such an important ingredient in western cuisine. However, it’s never the star and is often overlooked. But a burger would never be complete without its fries. That’s why we decided to give this humble ingredient the attention and care it deserves, especially with the making of our fries. Let’s see how they are made! 1. Find the Right Potatoes We use floury potatoes, which contain high starch levels but low moisture and sugar content. They make perfect, crispy fries. 2. 3.

Cut the potatoes into thick wedges, then soak them in cold water for 2 nights This removes starch, which keeps the potatoes from sticking together and eliminates the sugars that prevent the potatoes from achieving maximum crispness. After 2 nights, drain the potatoes and dry thoroughly When potato is moist, the fries won’t crisp up and will absorb a lot of oil.

4. Fry in 150 C oil until the fries are cooked through but not turning color This first frying cooks the potatoes, but keeps the inside of the potato creamy and fluffy 5. Cool and freeze the fries overnight This locks the flavor of the potatoes and lowers the temperature of the fries before final frying. 6. Fry it again to order at a higher temperature of 180 C for 6 minutes What you’ll get are fries that have a creamy and fluffy interior yet a crispy golden exterior. 7. Sprinkle lightly with sea salt That’s all you need! Enjoy :)

Humble

Potato

Dessert

The Nutella tart with grapefruit is a great example of how we take a familiar ingredient and pair it with something unexpected.

DESSERT The idea behind this menu is to refine some of our all time favorites to make them even better and bolder. We are also introducing a few new creations that boast fun and unexpected flavor combinations. Just like the food, we want to keep all the desserts nice and simple, while putting more thought into the details of each component. The Half Baked, which is one of our most popular desserts, is now paired with our very own homemade vanilla ice cream. A sweet and salty caramel sauce is added to round out the flavors, while bits of chocolate cookies are added for the crunch. The chocolate Nutella tart with fresh grapefruit and grapefruit sorbet is a new exciting addition to the menu. According to chef Johnny, “I had my doubts when I first came up with this dish. Chocolate and grapefruit definitely seem like an odd combination. However, I’m glad I kept my faith because it’s become one of

Dessert

my favorite desserts of all time. The silky chocolate and sweet Nutella is balanced by the bitter and sour taste of grapefruit, which makes the dish rich yet refreshing. A must try!” With this new menu, we are also proud to announce that we now make all our ice cream in-house. We actually started experimenting with ice cream when we created some desserts for our monthly specials. However, we soon realized that making our own ice cream is not only more fun, but also so rewarding. We can achieve the exact flavors and texture we want, which allows us to come up with creations that pair perfectly with the different types of desserts we wish to serve.

Dessert

Dessert 01

Apple Strudel

Warm Berry Crumble

Panna Cotta

Apple Rum Raisin, Phyllo Pastry, House Made Salted Caramel Ice Cream

Oats & Almond Crumble, Cardamom, House Made Vanilla Ice Cream

220.-

260.-

Caramelized White Chocolate, Coconut Spuma, Salted Caramel, Crumble, Toasted Coconut Flakes

220.-

Chocolate Souffle

Strawberry Waffle

Banana Pancakes

Dark Chocolate, Grand Marnier Sauce

Fresh Cream, Strawberry, House Made Vanilla Ice Cream

Butterscotch, House Made Peanut Butter Ice Cream

200.-

320.-

260.-

Passionfruit Semifreddo

Half Baked

Chocolate Nutella Tart

Mango Sauce, Strawberry, Mint

Cookie Dough, Chocolate & Caramel Sauce, Chocolate Cookie Crumb, House Made Vanilla Ice Cream

Dark Chocolate Hazelnut, Grapefruit, Grapefruit Sorbet

220.-

280.-

200.-

Dessert

All prices do not include 10% service charge and VAT.

Developing Quality from the Roots

Now along side the Journey Blend, is an option to taste a single-estate Thai Coffee, grown especially for Roots Coffee by passionate farmers. In the past, Roots Coffee has introduced specialty coffee to the Thai market by sourcing and roasting some of the best coffee beans from around the world. Although we will continue to bring you these delicious coffee beans, RootsCoffee now aims to put Thai grown coffee on the map along side other coffees of the world. With the growing relationship between Roots Coffee and our coffee processor, Ray Buerger at Thai High Venture, we have had the chance to explore and visit many different coffee-growing regions in the northern part of Thailand. Along the way, we have met many passionate farmers who were eager, but unable to improve their produce due to financial constraints or lack of knowledge. This has inspired us to form a direct working relationship with

them in order to showcase to our customers the results of their work and the potential of Thai coffee. Although this is only the beginning of the journey, we believe the future is bright. We have selected three farmers to work with in 2015 and will feature each coffee for a fourmonth period. For every cup of Thai coffee ordered at Roast outlets, we will share back part of the profit to the farming families in order to help improve their working conditions for the next harvest season. Whether it is support in farm management, labor or better equipment for the farmers, we are hoping that we, as a micro roaster, can begin to improve the cup quality for our customers in the years to come. For more information about the farmers and their coffee, please check out our special coffee menu.

Coffee

Coffee Menu Espresso Based Coffee Espresso Double Espresso Americano Lungo Piccolo Latte Cappuccino Caffe Latte Caffe Mocha Iced Americano Iced Caffe Latte Iced Caffe Mocha Signature Iced Espresso Latte Affogato Double espresso over vanilla

80.90.90.90.100.100.100.120.100.120.140.-

Choose between our “Farmer Project” Single Estate Thai Coffee or our original “Journey Blend”

120.180.-

mascarpone ice cream

Filter Coffee Fresh Brew Coffee 120.French Press Single Origins 140. Please ask our staff for more detail on the seasonal coffee selections.

Iced Espresso Latte This simple and fun drink was created at our original establishment Ohana fresh cafe in 2008. Out of frustration that the flavor of his iced coffee would get diluted from the melted ice, our barista decided to reverse engineer the drink. By turning espresso into ice cubes, the drink always remains cold and the flavor actually gets stronger over time! You can then balance the taste by adding more milk and syrup to your liking. Coffee

All prices do not include 10% service charge and VAT.

Drinks Just like the food, we were also inspired to rework all of our drinks. Of course, we want the menu to still be simple and comforting. But at the same time, we want the character of each drink to really shine through and for the flavors to be more exciting, complex, yet even more balanced. With this goal in mind, we went back and recreated a lot of ingredients ourselves from scratch, from crafting our own strawberry tea made from real strawberry and premium Oolong tea to even making our own vanilla syrup and ice cream for our milkshakes, just to name a few. We believe these improvements in the details, though not obvious, can truly elevate the taste and experience of each drink. You will also find some new and exciting ingredient combinations. We especially recommend the blueberry and basil smoothie and the Eastern Sky cocktail if youâ&#x20AC;&#x2122;re looking for something novel yet comforting.

Drinks

Drinks Menu Signature Drinks Roast Iced Tea Strawberry Honey Iced Tea Pink Lemonade with Thyme Minty Limeade

120.140.120.120.Smoothies Strawberry Banana Mango Passionfruit Blueberry Basil

Juices Fresh Orange Juice Fresh Coconut Water Twist, Velvet Express Twist, Guilty Passion Twist, Liquid Love Floats & Shakes Matcha Float Rootbeer Float Vanilla Bean Shake Roast Coffee Shake Chocolate Shake Matcha Shake

All prices do not include 10% service charge and VAT.

Cocktails Bloody Mary Citrus Spritz Strawberry Mojito Classic Margarita Eastern Sky

280.350.300.300.350.-

Tea & Chocolate Earl Grey Tea Oolong Tea Ceylon Tea Valrhona Hot Chocolate Valrhona Iced Chocolate Hot Matcha Hot Matcha Latte Iced Matcha Iced Matcha Latte

90.90.90.120.120.90.100.100.120.-

120.90.120.120.120.-

160.160.160.180.180.180.-

Fizz&Water Coke Coke Zero Root Beer Singha Beer Beer Lao Lager Beer Lao Dark San Pelligrino 50cl San Pelligrino 75cl Water

Drinks

180.180.220.-

50.50.50.150.180.180.130.180.40.-

ROAST JOURNAL

Sketches during development of Roast’s new logo

Talking To TNOP

Roast’s journey is constantly growing and becoming stronger and we wanted to capture that with our new logo. The logo was designed by internationally renowned graphic designer Tnop Wangsillapakun. Here Tnop talks about his work philosophy and the inspiration behind Roast’s new logo. Q: What is your design philosophy? A: I try to combine many things. In the beginning, I liked to experiment with style and typography, but now I’m more interested in culture, process, and even printing techniques and texture. Some of these combinations create a very good impression, not just through people’s eyes or minds, but also in their hearts so that they remember the work. Q: Why did you decide to work with Roast? A: I’d heard about Roast from my friends who love to have brunch there, as well as from media coverage. So when Roast contacted me, I really wanted to do it and everybody in my team was excited about it. We knew that we could turn this project into something fun. Q: What is the idea behind the new logo that you designed for Roast? A: When we talked to the people at Roast, we clicked right away. The way that they craft their restaurant is exactly like how I create my own craft in my studio. We really focus on the process more than the end result. Sometimes you don’t know how something will end up as you experiment along the way. I wanted Roast to be something where all the collaborators work together to create something unexpected. When people mention something iconic, you know what to expect, but if they talk about the process and build-up, you will be inspired to create something unexpected and surprising. We want people to understand that Roast is all about collaboration, transformation, process and their experiments in cooking. Q: If the TNOP studio was an animal, what would it be? A: I’d say a Pug. We don’t want to be perceived as something too arty or so out of reach. We want to be down to earth. We want to impress people and connect with everybody.

Roast

Journal

The Commons is the design work of awardwinning local designers such as Department of Architecture for architecture and interior design and Wabi Sabi Studio for landscape design.

Roast

The Commons

Roast will soon have a new home! We are moving at the end of this year to an exciting new community just a few streets down called The Commons Thonglor. We believe the Commons is positioned to become Thonglor’s backyard – a gathering ground for like-minded, specialized producers and their customers. There will be an indoor market that houses some of Bangkok’s top food purveyors, beautiful grounds for you to relax and get a little closer to nature as well as a few restaurants serving up quality everyday eats. Roast will occupy the ‘Topyard’ or top floor of the Commons. At our new home, we will have sufficient space to create the comfortable dining experience we want you to have. We will also have a garden to grow some of the herbs and vegetables used in our cooking right where you can see (and perhaps your little ones can even help plant a few!) There will be ample green space for you to sit, relax and enjoy time with family and friends. We are so excited to become a part of this new community and we can’t wait to share our new home with you. For more information, please visit www.thecommons.co.th.

Journal

COMMUNITY MAP

Community

Coffee / Cafes 1 Roots Coffee / www.rootsbkk.com / 088 190 5950 2 Ceresia Coffee Roasters / 098 251 4327 3 Brave Roasters / 080 046 6885 4 Rocket S.49 / www.rocketcoffeebar.com / 026626638 5 Hands & Heart Coffee / 081 442 7977

Thai

6 Taling Pling / www.talingpling.com / 022585308-9 7 Supanniga Eating Room /

www.supannigaeatingroom.com / 02 714 7508

8 Arunwan / 02 392 5301 9 Soul Food Mahanakorn /

www.soulfoodmahanakorn.com / 027147708

10 KRAM Cafe & Thai Kitchen / 02 258 8170

Japanese

11 Ginzado / 02 392 3248 12 Jidori-ya Kenzou / 02 661 3457

Asian

13 Vietnamese & More / 02 671 9955 14 Bao & Buns / 090 950 1666 15 Indus / www.indusbangkok.com / 02 258 4900

Italian 16 Peppina / www.peppinabkk.com / 02 119 7677 17 Appia / www.appia-bangkok.com / 02 261 2056

Burgers & Steaks

18 Daniel Thaiger / 084 549 0995 19 El Gaucho Argentinian Steakhouse / www.elgaucho.asia / 02 255 2864

Sweets 20 Ampersand Boutique / 02 662 0351 21 Le Blanc Boulangerie / 02 259 4353 22 The Fat Beagle / 081 928 8506 23 After You / www.afteryoudessertcafe.com / 02 712 9266 24 Sri Thai Delicatessen / 089 923 5477

Bars 25 Studio Lam / www.zudrangmarecords.com /

088 891 1314

WTF Bar & Gallery / www.wtfbangkok.com /

02 662 6246

26 Brew Beers & Ciders / www.brewbkk.com / 02 185 2366 27 Bad Motel / 02 712 7288

Interesting Shops

28 Machine Age Workshop /

www.machineageworkshop.com / 02 381 8596

29 Yellow Stuff / www.yellowstuffbkk.com / 089 225 7522 30 The Commons Thonglor (Late ’15) /

www.thecommons.co.th / 089 152 2677

Roast / www.roastbkk.com 31 Roast at The Commons Thonglor (Late ’15) / 02 185 2865 32 Roast at EmQuartier / 094 176 3870

Map

Dedicated to the things that havenâ&#x20AC;&#x2122;t happened yet and the people who are about to dream them up - Peter Wegner