Roast Journal Issue 5 by Roast

FREE COPY : roastbkk & rootsbkk

Our Community Learn more about theCOMMONS

Roast / Issue Five / September 2016

Roots Cold Brew Getting creative with coffee

CATCHING UP WITH CHEF JOHNNY

How we shape our journey

R o a s t T h o n g l o r + 6 6 ( 0 ) 2 1 8 5 2 8 6 5 R o a s t E m Q u a r t i e r + 6 6 ( 0 ) 9 4 1 7 6 3 8 7 0 w e b s i t e : w w w. r o a s t b k k . c o m e m a i l : a d m i n @ r o a s t b k k . c o m

Roast Journal Team

Varatt Vichit-Vadakan Founder & Editor in Chief Vicharee Vichit-Vadakan Writer Johnny Liu Executive Chef Korn Sanguankeaw Head Coffee Roaster Wittaya Sriwangkham Head Bakery Chef Pichan Sujaritsatit Photography & Creative Direction Methasit Kittikullayoot Lead Designer Alisa Pongchang Design Framework Thidarat Vivatsurakit Contributing Editor Pawika Charoenkul Illustration & Map Design

Editor’s Note What an eventful year it has been! We have finally relocated our Roast at Seen Space to a beautiful new home at the Top Yard of theCOMMONS. We are thrilled to be a part of this special community and promise to make this space more and more comfortable for you as we settle into our new home. Other than relocating, we have also kept ourselves busy with several other new projects this past year. Roast has launched a new brand extension called “Daily Roast”, a new style of grab & go cafe that aims to serve the same quality products as Roast, but in a more casual and quick way. Daily Roast is here for those who are on-the-go. Living in this vibrant and buzzing city, we know time is of essence, but we also believe that people shouldn’t compromise on quality just because they are in a hurry. We hope you will come check out our delicious toasts and drinks at our first Daily Roast branch at the Bhiraj Tower at EmQuartier. Furthermore, we have teamed up with the folks at Little Pea Kids Commons (Play Yard Floor, theCOMMONS) to create a wonderful family friendly menu at their cafe. Bringing a family to dine together and enjoy life through good food has always been one of Roast’s goals. So to help Little Pea curate this menu and see so many families enjoy a meal together has been truly rewarding. Last but not least, we are super excited about our pop-up bar concept called “Barisa” also on the Top Yard of theCOMMONS. Even though we all love cooking wholesome and comforting dishes at Roast, our team also wants to show you another side of our

culinary interest. At Barisa, we will be serving a seasonal menu of crafted bar plates and refreshing drinks. The plates here may seem small, but we promise they will be packed with quality ingredients, bold tastes and new flavor combinations that will both surprise and delight your tastebuds. To learn more about it, read Chef Johnny’s interview in the Roast Journal Section (P.30). Now that we are on the topic of growth, people often ask me “why don’t you open more Roast? You already have a working formula!”. Well, it may be logical to do that business-wise and yes, we may consider opening another Roast in the future when the time is right. But for most of us here, what inspires and drives us to get up every morning is to do and learn something new, to meet and serve new people, and to work with those who have a vision of creating something better for our community. Although more risky and perhaps not as lucrative, we believe growing mindfully and doing what continues to fuel our passion is as important as growth itself. A special thanks to our team for all that we accomplished this past year. As for you, our customers, we appreciate your continued support and hope you will get a chance to experience some of our new ventures. We are certain you will enjoy them. Cheers to those who keep their passion close! - Varatt Vichit-Vadakan

Editor’s Note

QUICK BITES CRAFTED WITH CARE VISIT US AT Daily Roast, Bhiraj Tower @ EmQuartier, M Floor, Bangkok

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 everyday 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 ( a v a il a b l e u n t il 4 p m )

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 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 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 dish. Our corned beef is

Brunch

made in-house to achieve the desired meatiness and flavor. Although it takes about two weeks to make, we feel it’s truly worthwhile. The newest addition to our brunch menu is the Jerk Chicken Sandwich. It is full of bold and exciting flavors; while also being fulfilling and comforting - as a sandwich should be.

Brunch

Brunch 01

Eggs Benedict

Roast Breakfast

Crab Cake Benedict

Ham or Smoked Salmon, Smoked Cheese

Two Eggs Any Style, Smoked Salmon or Prosciutto, Duck Hash, Roasted Potatoes, Coffee or Tea

Potato Rosti, Onion Jam, Grilled Veggies

280.-

360.-

400.-

Corned Beef Hash

Jerk Chicken Sandwich

Smoked Salmon Rosti

House-made Corned Beef, SautĂŠed Potatoes, Poached Eggs

Jerk Spice Rubbed Chicken, Avocado Salsa Criolla, Swiss Cheese, Chipotle Mayonnaise

Salad, Horseradish, Lemon

280.-

320.-

Add an egg to make it a Croque Madame

320.-/340.-

Avocado Salsa, Tomato, Tzatziki, Bacon

Baked Eggs, Tomato, Chorizo, Cilantro Sauce, Tortilla

280.-

350.-

Smashed Avocado

American Pancakes

Country Rye Bread, Roasted Tomatoes on Vine, Goat Cheese

Crispy Bacon, Whipped Butter

220.-

420.-

Brunch

Huevos Rancheros

Corn & Zucchini Fritters

Croque Monsieur

Cranberry Brioche French Toast House-made Vanilla Ice Cream

280.-

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. Our “All Day Dining” dishes are 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. 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: We enjoy making our pasta in-house, from gnocchi, squid ink fettucini, to tagliatelle. 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

Starters

Starters 01

Caesar Salad

Panzanella ฆ

Roasted Tomato Soup

Cos, Smoked Bacon, Anchovy, Fried Parsley

Cherry Tomato, Baguette Crouton, Red Onion, Cucumber, Bell Pepper, Anchovy Mayonnaise

Oven Roasted Tomatoes, Garlic, Crouton

24ภ0.-

180.-

240.-

Charcuterie Board

French Onion Soup

Sugar Snap Pea Salad

House-made Pate, ฆRillettes, Mortadella, Baguette

Caramelized Onion, Brown Chicken Stock, Port Wine, Gruyere, Swiss, Mozzarella Cheese

House-made Ricotta, Shallot, Buttermilk, Almond Vinaigrette

380.-

180.-

340.-

Smoked Chicken Croquette Smoked Chicken, Mashed Potato, Chipotle Aioli

Quesadilla

Sardine Bruschetta

Grilled Chicken, Spinach, Cheddar, Guacamole, Salsa

Grilled Marinated Sardines, Tomato, Greens, House-made 16 Hr. Poolish Baguette

260.-

300.-

220.-

Fried calamari

Grilled Corn

Hand Cut Fries

Zucchini, Basil, Parsley, Harissa Mayonnaise

Spicy Mayo, Feta Cheese, Parmesan

Potato, Sea Salt

240.-

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.-

Vongole Squid Ink House-made Squid Ink Fettucini, Clams, Pancetta

480.-

Bacon And Garlic

Vodka Arrabiata

Spaghetti, Poached Egg, Chilli

Spaghetti, Market Seafood, Vodka Tomato Sauce

240.-

450.-

Zucchini and Walnut Pesto Spaghetti, Shaved Zucchini Strips, Parmesan

260.-

Seafood Risotto

Pasta

Butternut Squash Gnocchi

Truffle Alfredo

Market Seafood, Saffron, Mascarpone

Smoked Bacon, Fried Sage

House-made Tagliatelle, Bacon, Mushroom

420.-

280.-

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

Seafood

Seafood Stew

Mussel Pot

Market Seafood, Tomato, White Wine, Toasted Baguette

White Wine or Cream Sauce Australian Blue Mussels, Garlic, Parsley, Preserved Lemon, Toasted Baguette

420.-

650.-

Charred Salmon

Grilled Chipotle Prawns

Japanese Cucumber, Fennel, Greens, 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 Oil Smashed Potatoes, 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, Houseข-mทade Fries

Potato Lyonnaise, Greens, 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

Barbecue Pork Ribs

Slow Roasted Fried Half Chicken

House Special BBQ Sauce, Grilled Spicy Corn

48 Hr. Buttermilk and Hot Sauce Marinated Chicken, Red Cabbage Slaw, House-made Hot Sauce

790.-

480.-

Pork Loin

Johnny’s Burger

Steak Frites

Oven Roasted Pork Tenderloin, Romesco, Fregola Corn Salad

Mushroom, Cheddar, Gruyere, Bacon, Tomato, Ranch, House-made Fries

Hanger Steak, Spiced Butter, House-made Fries

340.-

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 baked cod 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 With this dessert menu, we have tried to keep the right balance between our classic all-time favorites and some newer creations that boast fun and unexpected flavor combinations. We are also excited to bring back one of our most popular specials, the S’mores Custard Cake. 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 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 one of our fun and exciting creations. 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!” Like most everything we do here, all our ice cream is also made in-house. We 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

Sâ&#x20AC;&#x2122;mores Custard Cake

Warm Berry Crumble

Rosemary Panna Cotta

Meringue, Chocolate Custard, Graham Cracker Streusel, Roasted Banana Ice Cream

Oats & Almond Crumble, Cardamom, House-made Vanilla Ice Cream

Red Grape Granita, Sorbet, Chantilly Cream

280.-

260.-

280.-

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.

Coffee Roots is a micro-roastery born out of passion and fueled by a steadfast dedication to continually innovate and improve quality from farm to cup. Roots now has a permanent home at theCOMMONS market. We open everyday from 8AM and serve with care all the staple menus using freshly roasted seasonal coffee beans from all around the world. We are also proud to present our new cold brew bar. Cold brew is coffee that is brewed with cold water using a slow drip method that typically takes 6-8 hours. Coffee brewed in this manner is less bitter, smoother and very refreshing. But what makes cold brew interesting is its versatility. Similar to how mixologists create different cocktails, cold brew coffee can be used as a base to concoct endless fun drinks. We hope to brew you a cup soon!

Coffee

Coffee Menu How to order

Step 1. Choose your beans Our Original “Journey Blend” or Collaboration w/ Thai High Ventures “Farmer Project” Single Estate Thai Coffee

Step 2. Choose your 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

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

80.90.90.90.100.100.100.120.100.120.140.-

120.180.-

over vanilla 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.

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

Signature Drinks Our classics slightly refined to be a tad less sweet, more balanced and even more refreshing!

Roast Iced Tea (Earl Grey , Lychee Rose Syrup) ๅ120.-

Strawberry Honey Iced Tea 140.-

Strawberry Crumble Shake 180.-

Salted Caramel Shake 180.-

Tropical Smoothie (Mango, Passionfruit, Pineapple) 160.-

Strawberry Banana Smoothie 180.-

Shakes Indulgent & nostalgic flavor combinations that aim to please the senses and reward the soulใใ.

Smoothies Refreshingly healthy with ingredients that include super-foods and antioxidants that will leave you feeling nourished.

Drinks

Cherry Cola Float (Spiced Cherry Syrup, Cola) 160.-

Chocolate Shake 160.- / 190.- ( Add Grand Marnier )

Avocado Mango Chia Smoothie 220.-

Drinks

Aqua Fresca (Fresh Watermelon Juice, Mint) 120.-

Pear Sparkler (Fresh Pear Juice , Rosemary Ginger Syrup) 140.-

Refresher Pink Lemonade Minty Limeade

120.120.-

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

90.90.90.120.120.90.120.100.120.-

Juices Fresh Orange Juice Fresh Coconut Water Twist, Velvet Express

120.90.120.-

Twist, Guilty Passion

120.-

Twist, Liquid Love

120.-

Fizz&Water Coke Coke Zero Root Beer Mineral Water San Pelligrino 50cl San Pelligrino 75cl

50.50.50.40.130.180.-

Creamsicle Shake (Orange, Vanilla) 160.-

Acai Berry Smoothie (Almond Milk, Banana) 220.-

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

ROAST JOURNAL

A glimpse of our new pop-up bar concept, Barisa

This past year has been quite a whirlwind for the Roast team. Not only do they have a new home at theCOMMONS, Roast has embarked on several other brand extensions. In what might seem to be a storm of events, there is indeed some method in their madness. Like the way they approach food, Roast takes great care in the way they grow. They are purposeful in what they choose to do and mindful of the speed in which they grow. We talk to Executive Chef Johnny Liu to find out more about their growth journey. Q: What do you love most about Roast’s new home at theCOMMONS? A: For me, it’s definitely the kitchen. The open design is great – we take pride in all the little details that happen in the kitchen and enjoy showcasing it to those interested. To be able to enjoy the beautiful view of the Top Yard while working is, of course, another plus! Q: You’ve worked on several new projects over the past year. Can you share what you feel is the highlight? A: Curating the menu for Little Pea Kids Commons has been a very special experience for me. Little Pea café is a space for families to gather and enjoy delicious food without feeing bad about the extra noise or mess that comes with kids in public places. Being a dad myself, cooking wholesome family meals is something dear to my heart. My goal was to create a menu that stays true to Roast’ philosophy, while striking the right balance between dishes for adults and menus that would excite and please little ones. The item I’m most proud of is our homemade chicken nuggets. It was a fun challenge to recreate this iconic (and typically not so healthy) dish into something yummy I would want my own kids to eat anytime! Q: What’s the most exciting thing on the horizon for you? A: Barisa – a weekend pop-up bar launching at the Top Yard of theCOMMONS offering crafted bar plates and refreshing cocktails. For our team of chefs, cooks, bakers and baristas, it’s important to always find new ways to push ourselves to become even better culinary professionals. Barisa was born out of this desire to give our team a chance to hone new skills, try something different and have a bit of fun! Barisa is also our opportunity to be a bit more adventurous and play with harder-to-find ingredients, seasonal produce as well as experiment with different cooking techniques. Don’t underestimate these smaller crafted bar plates as they are designed to surprise and delight with bold and explosive flavors! 31

Roast

B a r i s a | To p Ya r d t h e C O M M O N S | T : + 6 6 ( 0 ) 2 1 8 5 2 8 6 5 | F B / I G : b a r i s a b k k Journal

theCOMMONS Our intention is to build first a community, then a mall. A community is where you CREATE – not just things, but ideas, values and memories

A community is where you SHARE

theCOMMONS is located on Thonglor 17, set back from the hustle and bustle of the main road

A community is where you BELONG

Wholesome Living To us, wholesome living means taking care of yourself, the ones you love and your community.

Our Crafters theCOMMONS is a gathering ground for specialized, quality producers who take pride in what they do and do it with utmost care. Thonglor’s Backyard We want to be your backyard - a place where you can get away and spend quality time in the neighborhood while being a little closer to nature.

It’s about pursuing your passion, not forgetting to play and spending meaningful time with those who matter. It’s a healthy balance of eating well, indulging mindfully, caring for your body and staying curious. At theCOMMONS, we hope to capture some of these little things in life that make you whole.

Our New Home

t h e C O M M O N S | T: + 66 (8) 9 152 2677 | F B/ I G : t h e c o m m o n s b k k | w w w.t h e c o m m o n s b k k . c o m | E : i n f o @ t h e c o m m o n s b k k . c o m theCOMMONS

COMMUNITY MAP

Community

Coffee / Cafes 1 Roots Coffee / www.rootsbkk.com / 097 059 4517 2 Ceresia Coffee Roasters / 098 251 4327 3 Brave Roasters / 080 046 6885 4 Hands & Heart Coffee / 081 442 7977 5 Kaizen / www.kaizencoffeeco.com/ 098 831 6009

Thai

6 Taling Pling / www.talingpling.com / 02 258 5308 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 11 Khao Jao / 02 712 5665

Asian

12 Ginzado / 02 392 3248 13 Jidori-ya Kenzou / 02 661 3457

Western 14 Little Beast / www.littlebeastbar.com /02 185 2670 15 Appia / www.appia-bangkok.com / 02 261 2056 16 Crying Thaiger / www.thaigerbkk.com/ 097 052 8861

Healthy 17 Tonic / www.tonicbkk.com / 095 548 2263

Sweets 18 Ampersand Boutique / 02 662 0351 19 The Fat Beagle / 081 928 8506 20 After You / www.afteryoudessertcafe.com / 02 712 9266

Bars 21 Studio Lam / www.zudrangmarecords.com /

088 891 1314

WTF Bar & Gallery / www.wtfbangkok.com /

02 662 6246

22 Mikkeller / www.mikkellerbangkok.com / 02 381 9891

Interesting Shops

23 Machine Age Workshop /

www.machineageworkshop.com / 02 381 8596

24 theCOMMONS Thonglor /

www.thecommonsbkk.com / 089 152 2677

25 Little Pea Kids Commons / www.littlepeabkk.com /

02 712 5245

Roast / www.roastbkk.com 26 Roast at theCOMMONS Thonglor / 02 185 2865 27 Roast at EmQuartier / 094 176 3870

Other Friends Beyond our Neighborhood

Updated : September 2016 Map

Yellow Stuff / www.yellowstuffstore.com / 089 225 7522

Brooklyn Baker / 081 855 7090

It is not how much you grow, but how you grow

roastbkk www.roastbkk.com