food by phone newsletter november 2012
DESCRIPTION
Food by Phone Newsletter November 2012. Food by Phone offers a service to restaurants by providing an alternative sales channel as well as a service to customers by bringing to them the food that they could only get by braving the terrible Bangkok traffic.TRANSCRIPT
์NOVEMBER 2012
Old German BeerhOuse
FEATURED RESTAURANT
LAST MONTH’S WINNERPloy DUmRoNgPol WINS A
cOMpLIMENTARy VOucHER Of 1,000
THB fROM ARAbESqUE RESTAURANT
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“This is an oasis in a chaotic city,” says Frank
boer, manager of the old german beerhouse.
“We have no loud music, no hawkers and no ladies
of the night in search of business. On draught we
have four imported German beers, and four local
beers. When we pull a beer, we fill to the mark on
the glass, with German beers in particular there has
to be space for the head.”
The old german beerhouse started in
Sukhumvit Soi 23 then moved to its current
location in Sukhumvit Soi 11 in November
2003. It is a typical and authentically styled
German beerhouse with seating for about 200,
with 60% of the seats on an open covered
terrace at the front with the remaining 40%
inside with air-conditioning. Elegantly correct
yet pleasingly comfortable, it is decorated with
dark wood furniture, cherry red cotton place
mats and loads of German memorabilia.
“I have been in Thailand for 24 years,”
boer says. “My first three were running
a restaurant in Hua Hin, then I came to Bangkok
to work for this company, and later I became
a partner. German food is very tasty and has
global appeal, likewise both Asians and
Westerners like to drink German beer.”
cONTINuED ON pAGE 2 >>
MONTHLycOMpETITION2 wINNERS WILL REcEIVE A cOMpLIMENTARy VOucHER AT olD gERmAN bEERhoUSE WITH 500 Thb EAcH!
Just 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 fREE Coconut Panaccota with every order over 499 Thb
Get a fREE Combo of Vegetable Starters with every order
over 450 Thb
Get a fREE portion of lebanese Desert (Kunafa Bil-Jibn) with any
order over 699 Thb
Get a fREE Phad Thai with every order over 499 Thb
Buy any full baguette Sandwich and get any half baguette Sandwich
for fREE
Get a fREE portion of hard or Soft Tacos with every order
over 499 Thb
order over 499 Thb andget a FREE lemon Tart!
Get a fREE Portion of Chickennaise with every order over 599 Thb
mAISoN ChIN
bAwARChI
bEIRUT
ChARlEy bRowN’S mExICANA
CITRUS
boURboN STREET
blACk SwAN
TAkE A SEAT
Chef Stephan bouwman from hamburg has been in Thailand for eight years, his first seven were working for top hotels in phuket. The day we met him, was his first year anniversary in Bangkok.
“Pork and potatoes are key ingredients in german cuisine,” he says, “we are sourcing the best of both by committing to a long term relationship with our suppliers. A local farmer exclusively raises the pork we need. Good local ly grown potatoes are avai lable in Thailand if you are prepared to be selective. We have a dedicated potato grower who due to chemical free nature of the soil is producing better potatoes that I can f ind back in Germany. Likewise we have a German butcher who makes 14 different sausages. We must have consistency, our buying policy is quality first, then price. We are prepared to pay just a little more to provide our customers with the best quality.”
The first dish I tasted was Crispy pork knuckle with sides of sauerkraut and farmers potato. pork knuckle is a typical southern German dish and is now available throughout Thailand. A very crisp skin is achieved by slow grilling on the rotisserie at the front of the restaurant for two to two and half hours. The result is a brittle crisp skin with succulent moist meat underneath. Bouwman explained that before grilling the meat is injected with herbs and salt and that this style cant be
FEATURED RESTAURANTOLD GERMAN BEERHOuSE
Opening hours 8.00 am.-1.00pm.
All major cards
THB 260
2012
credit cards
price per person without drinks
fBp partner since
Old German Beerhouse
Grand President Tower III, 11 Sukhumvit Soi 11
Bangkok 10110
Tel 0-2651-2706/3838
Email [email protected]
www.old-german-beerhouse.com
found anywhere else in Bangkok and was at pains to point out the crisp skin was not the result of deep frying.
Then came lamb shank in red wine sauce on a bed of mashed pototo with green beans in gravy. Succulently tasty, the lamb was almost falling off the bone. The silky smooth mashed potato contrasted perfectly with the richness of the garlic and olive gravy. This was delicious comfort food, perfectly cooked and elegantly plated.
Finally I had Crispy poached Norwegian salmon fillet on a bed of spinach mashed potato with a white wine cream sauce. The skin was removed from the fillet before it was seared on a hot griddle to make a crisp top leaving the flesh underneath moist and tender. The spinach potato mash was a great combination in itself and worked perfectly with the flaky fillet. The subtle favor in the light white wine cream sauce pulled the dish nicely together, leaving a light, comfortable and very tasty dish.
“we serve five star food at three star prices,” boer tells me as I finish my meal. “German food takes long preparation time. With the pork knuckle if we have it, we can serve it, but if a group of six or more want the dish, they should make a reservation to avoid disappointment. We do outside catering for the German Embassy and about 90% of the German companies in Bangkok.”
Vinay Chawla
PERSoNAlITyOf the mOnth
“Indian food is aromatic spice, not chil i driven,” Vinay Chawla says with a smile. “With all of our dishes customers can decide how much fire they want in the taste. A few years back,” he continues, “we recognized a change in customer preferences.” Vinay Chawla
Vice President
Bawarchi Indian Restaurants
“we saw the need to cut the heaviness while retaining an
authentic Indian taste. The days of ghee in our kitchen are over; now
we cook with olive oil. The traditional image of Indian food is that it’s
too heavy to eat regularly. Today it is lighter and has a wider appeal than
before.”
“Today’s diner is calorie conscious,” Vinay says, “increasing the levels
of herbs such as clove, cinnamon and dried garlic help us to control calorie
intake. Take a look at our menu, in all categories there are saffron based
dishes, another herb with healthy qualities.
“having established a bangkok based group of Indian restaurants,
in 2008 we re-exported the concept to Gurgaon, the industrial and financial
centre of Harayana, a 30km commute south of New Delhi. It’s here,” he
continues, “that we established the groups spice kitchen where we grind
and blend our spices and make the masalas used in our Bangkok restaurants.
The advantage is that our chefs know exactly what has gone into the blend.”
“There has been a noticeable change in the Indian restaurant
market in bangkok. Three years ago only 2% of our customers were
Thai; today the number is 25% and they are the largest ethnic group
in our privilege card program. These customers get a 50% discount
when celebrating their birthday plus a cake with our best wishes.”
“we serve muglai and Punjabi cuisine from Northern India. We
bring guest chefs from Malaysia for the Eid festival and from Southern
India for special promotions. Traditionally wine isn’t drunk with Indian
food, but outside of India wine is part of the Indian dining experience.”
Editor in Chief:Laurence civil
Email: [email protected]
Publisher:Asia Media Studio co., Ltd.
Email: [email protected]
Sales: Xavier cloitre
Email: [email protected]
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● Minimum investment of GBP 20,000 USD 32,000 AUD 30,000
● 100% Principal Protection using a Matrix of Specialized Insurance Products ● 3 year Investment Term
● Investors can select to receive their Fixed Returns Annually, Bi-annually or Quarterly ● Fixed Return Rate: Annual at 15% Semi Annual at 13.5% Quarterly at 11.75%
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