June 2012

the Cedar

FEATURED RESTAURANT

LAST MOnTH’S WInneRANNEmiE DE SchEEmAEckER wins a

complimentary voucher of 1,000 ThB

from iNDUS RESTAURANT

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For the past 35 years The cedars has

been providing the f inest genuine

Lebanese cuisine. Then, as now, the arrival

f ee l s more l i ke be ing we l comed in to

a family home rather than walking into

another restaurant. It’s a tradition that the

restaurant should be part of the Salhany’s

family home.

Back in 1977 Xavier Salhany was working as

Area Director Far east based at S iam

Intercontinental Hotel, a hotel professional

with a passion for cooking and hospitality. He

was the pioneer of Lebanese cuisine in

Bangkok, the only fine dining style of the

Middle east.

As little more than a hobby, in 1977 he

opened The cedar restaurant at 27 Soi

Pipat in a beautiful family house with a

large garden that offered plenty

of parking.

COnTInueD On PAGe 2 >>

MOnTHLYCOMPeTITIOnFor a chance to win a 1,000 ThB voucher atThE cEDAR RESTAURANT

please go to foodbyphone.comand answer a few simple questions.

F O O D B Y P H O n e ’ S M O n T H LY n e W S L e TT e R

DEALS ON WhEELS

mONThLY PROmOTiONS

Get a Pizza margarita for FRee with every order of any 2 pizzas

Buy 3 Gerolsteiner Sprudel Water (1.5lt) [900-87] and get 1 bottle complimentary!

Get a FRee Falafel with every order over 400 ThB

Buy a Full Rack of Smoked Pork Ribs [57-24] and get 6 Wings for FRee

Get a FRee Tapas of Spicy Vegetable Samosa with every order of any main course

NADimOS GREAT AmERicAN RiB

SiAm WiNERYBiSTRO 33 ThE BARBicAN

Buy 2 any pizzas (except Garlic bread style & Rosemary Olive Oil)

and get a FREE mixed Salad

BASiLicO

During the day his real job at the hotel kept him busy, so when he came home from work he in-dulged in his hobby and opened the 40-60 seat restaurant for dinner. He was always at the door to greet his guests. Protocol demands that the restaurant should have a menu but it was rarely used, rather he would ask his guests what they felt like eating and then cook with his wife something to suit their mood.

In those days, it was practically impossible to find Lebanese ingredients here in Bangkok. To resolve the problem his son Rafic, a university student in Paris, would fly home to Bangkok via Beirut to source the essential ingredients. His baggage often weighed over 100kgs. “My father would frequently invite colleagues from the hotel to the home restaurant,” says Rafic, “and make them shrimp cocktail or cook Beef Wellington to demon-strate his culinary skills.”

From Soi Pipat the restaurant relocated to Soi Lang Suan, then to Sukhumvit Soi 49 where the tradition continues. In 1997 when Xavier’s wife passed away he didn’t feel he wanted to cook alone in the restaurant. After 20 years of run-ning the restaurant he decided that it was time for him to retire. He asked his son Rafic who al-ready had his own costume jewellery business, to keep his dream alive and take over running The Cedar. Rafic saw the succession as his duty. Today he oversees the business, while his Thai wife who trained as a Lebanese chef in Beirut and runs the restaurant on a day to day basis.

Lebanese cuisine remains at the heart of The Cedar but due to changes in his customer profile Mediterranean dishes have been added. Today’s menu is 60% authentic Lebanese, 20% their own unique dishes and 20% southern mediterranean dishes, mostly Greek or Turkish.

“All of our Lebanese recipes were given to me by family members,” he says. “now it’s much easier to find Lebanese ingredients being imported into Thailand. What is important is the way we prepare every dish, consistency is essential. We have some customers who order Cedar Lamb weekly, we must get the taste right every time. it’s important that guests don’t just come to the restaurant but that they come back again and again. Likewise it is essential to re-member the special needs of our regular guests; one has a Thai wife who always ask for tabasco. When they make a reservation a bottle will al-ready have been placed on their table before they arrive.”

“My father believed in welcoming guests into the restaurant,” they say “as if they were friends coming to his home, we strive to continue thattradition. We train and motivate our staff to make them feel that they are part of the business and not just employees.” The restaurant is decorated like a bedouin tent with a 70’s feel. There are framed news cuttings by the front door dating to when the restaurant first opened. The decor is bamboo furniture, sand coloured floor tiles and olive jars used as planters.

having discovered The cedar’s fascinating heritage, Rafic had some dishes for us to taste. Homemade garlic yoghurt sauce with pickles and raw vegetables is served asa complimentary welcome appetiser. Crunchy baby carrot dipped in tasty sauce is a great snack. Falafel [order code 42-5], a deep fried chickpea patty is served with tahini, a ground sesame seed sauce. This is one of the many dishes we recommend you taste.

Their Pita bread [42-28] is one of the best I have tasted and comes in two sizes: the traditional oval and a smaller circular version. The pocket inside the bread is created due to high cooking temperatures that create steam causing the bread to puff up. Their bread is available in selected supermarkets but some customers prefer to collect theirs direct from the restaurant. I could understand why, it tears beautifully in the hand, the outside toasted, fluffy and soft inside. it’s the ideal scoop to eat hummus [42-1], a delicious thick creamy dip made from cooked mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic, drizzled with more

Lebanese olive oil.

The Garlic Paste [42-2], a simple blend of fresh

garlic and olive oil whipped together, was everything

Rafic told me that would be, thick and dense with

aromatic garlic taste that expands in the mouth.

One of their best selling items is their mixed

Grill [42-83], each item had been individually

thread on their own skewer, then cooked, moist

and succulent baked prawns, chicken kebab and

lamb kofta served with oriental rice. The cedar

has a custom made beer that is finished to

a recipe known only to Rafic. It was continu-

ously effervescent, there was a fruity taste but

exactly what I couldn’t identify, no matter it

tastes good.

Xavier’s belief Lebanese culinary excellence lives on today honouring his memory.

FEATURED RESTAURANTTHe CeDAR

Opening hours 11.30am - 2.30pm

5.30pm - Midnight

All major cards

THB 500-1000

2010

Credit cards

Price per person without drinks

FBP partner since

The Cedar

6/1 Sukhumvit 49/9 Bangkok 10110

Tel 0-2714-7206

Email thecedar77@hotmail.com

Website www.thecedar.20m.com

Chef Vinder Balbir

chEF of the month

Vinder, a Malaysian immigrant, opened the original Mrs Balbir’s with her husband in 1975, serving her much loved authentic Punjabi cuisine. Located in a three storey shop house at the top of Sukhumvit 11/1, dinning is on the lower two floors, the kitchen on the top. She pioneered Indian cuisine in Bangkok. Five years ago the restaurant moved down the street much closer to the main Sukhumvit Road. A two floor elegant white walled dining room with vaulted ceiling and large glass vases piled high with exotic Indian spices.

Vinder also teaches Punjabi cuisine in her own cooking school. The original classroom

was the dinner table in her former family residence in Sukhumvit Soi 15. With the move to the

new location the cooking school gained a custom built classroom with individual induction

hobs for each of her students. Her spices factory prepares the highest quality ready use spices

in packets that range from 30 grams to 1 kilo for both domestic and restaurant use.

Punjabi cuisine come from North-Western india, the base ingredients of their masala

are onions, garlic and ginger. Their Amristar region produces quality used to make paneer, a

fresh milk rennet free soft cheese which is completely lacto vegetarian. Vinder makes her own

paneer with high quality milk from a small herd of cows in Hua Hin. She has also been

Consultant Indian Chef for Thai Airways creating the inflight menu for their Indian flights.

“Our menu offers authentic Punjabi cuisine,” says Vinder. “chicken Tikka masala and Lamb

Vindaloo are two of our best selling dishes. After 35 years I have created my own Inspired

Indian Cuisine; Mozzarella cheese and bell pepper pakoras; tikka masala with an Italian twist

served with pasta rather than rice. i marinade chicken in vodka and spices then cook it

with more vodka, honey and lemon. The vodka adds flavour, and the alcohol has evaporated

before it reaches the plate. The Middle east cuisine I tasted on a recent trip to Jordan and Doha

inspired my cous-cous with saffron rice and pine nuts.”

“A customer recently told me,” she says, “he went to his fridge in the morning after a delivery.

He was pleased that there was no fat forming on the surface of the gravy!”

In addition to the Sukhumvit 11/1 main restaurant they also have food counters in Robinson

in Sukhumvit Soi 19 and on 6th floor of Central World. Future outlets will open in Gateway at

Sukhumvit 42 opening in June and Silom Complex when they re-open in October.

chef Vinder Balbir

155/18, Sukhumvit Road, Soi 11

Wattana, Bangkok 10110

Want a piece of authenticLebanese cuisine?

ANSWER 4 QUESTIONS...GET A 1000 THB VOUCHER!

FoodbyPhone.com

Editor in chief:Laurence Civil

email: laurence.civil@gmail.com

Publisher:Asia Media Studio Co., Ltd.

email: info@asiamediastudio.com

Sales: email: marketing@foodbyphone.com

9th June - 2nd September,10am-10pm (last entry 8.30pm)

14-17 June

23rd June,8pm

17th June,7pm

24th June

Titanic Artefact ExhibitionAdults THB 500, Children THB 350

Asian international Guitar Festival

The WhiffenpoofsPrice Concert only THB 400 (students THB 200) or a combined dinner and show package, either International buffet at Pattumet of set Italian dinner at Primavera THB 1,400 (THB 1,150 for kids under 12 years old)

klassikal kids Vi

The 2012 Amazing Thailand Finalist Film

Celebrating the 100th Anniversary of the sinking of the Titanic, this is an exhibition of real objects recovered from the wreckage together with real stories of what happened on the ill fated voyage.

Guitarists from Thailand, Japan, Korea, Costa Rica and other far-flung countries take over the stage at the Asia International Guitar Festival in Siam City Hotel every year. Take a morning master-class, watch the daily competitions and attend the evening concerts.

They are 14 talented young men from Yale university with their own special style of singing. They have performed before three uS presidents – Reagan, Bush and Clinton.

A chance to hear International pianist Berenika Zakrewsky play Shostakovich: Concerto for Piano no 2 in F major, Op. 102; Webern: Pieces (5) for Orchestra, Op. 10; Stravinsky: Symphonie of wind instruments.

A chance to see the finalist of the second 9Film Fest a short film festival. The films by the finalist will be screened from 7pm but afternoon screenings of Semi-finalists will take place at 5pm, and a special screening of 2011 9FilmFest Finalist filmmaker Kris Clijster’s follow up film to Man with a Video Camera will be held at 4pm.

When? What? Description more info?

Siam City Hotel, 477 Si Ayuthaya Rd., Phayathai, Bangkok 10400Tel 0-2247-0123www.thailandguitarsociety.com/aigf

Paragon Cineplex @ Siam Paragon,5th floor

Central World LIVe, 8th Floor

Central WorldTel 0-2262-3838, www.thaiticketmajor.com

The Siam Society, 131 Asoke Montri Road (Sukhumvit 21), Bangkok 10110, BTS Asoke, MRT SukhumvitTel 0-2661-6470-7

Rattanakosin Lounge, Siam City Hotel, 477 Si Ayuthaya Rd, Phayathai Bangkok 10400Tel 0-2247-0123 for reservations

WhAT TO DO iN BANGkOk

Are you organising an event that you would like to be included in our “What to do in Bangkok”?If so, please send details to Laurence Civil (laurence.civil@gmail.com) before the 12th of the month!

59-20 Roast NZ Lamb with mint Sauce Served with all the trimmings: A selection of fresh vegetables, roast and mashed potatoes and Yorkshire pudding. 475 ThB

21-27 Fish and chipsToday’s catch fried in a light batter and served with French fries and Mushy peas.

250 ThB

16-80 chicken 33 Oven-baked chicken breast stuffed with spinach. Served with a bacon and mushroom cream sauce & fettucine.

380 ThB

DO YOU LikE BRiTiSh cUiSiNE?

43-143 Prime import Sirloin ‘Striploin’ Steak Cooked to your liking & served with fresh vegetables, French Fries, mushrooms, onion rings & gravy.

635 ThB