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Order over 499 THB GET FREE a portion of Prawn Tempura (206-6)

Order Over 599 THB and get a Free Bottle of Coke




Order Over 499 THB and get a FREE Moelleux au Chocolat

Buy a Baguette Sandwich and get a Half one for Free

Order over 499 THB and get Free a portion of Crab Spriing Rolls



Order Over 499 THB and get Free a portion of (Cake of the day)

Order Over 499 THB and get Free a portion of Fish Cake (5 pcs)

Order any two curries vegerarian or non vegetarian from main course Get one portion of Dal Tarka FREE Condition : The scheme is valid from main course (curries) only

FEATURED RESTAURANT a menu that has been brought up to date.


Being Irish owned and operated The Dub can jus-

Where the original The Dubliner once stood is

hospitality to match. It has regular live music and

now a pile of rubble as what was Washington

while not a full blown sports bar, there are several

Square awaits redevelopment. The iconic Irish

wall mounted LCD screens to screen major sport-

pub has moved to a new home in Sukhumvit Soi

ing events.

tifiably claim that it is truly an Irish pub with the

33/1 with the pub on the first two floors and a boutique hotel on floors three to five. Now that is

In charge of the kitchen is Head Chef Joanne

a positive encouragement for responsible drinking.

Pobletes from The Philippines who was employed at the original The Dubliner on the

While the spirit of the original pub lives on,

corner of Washington Square for 13 years,

the new place has established its own iden-

including six as Head Chef. Although not

tity, with an Irish persona fit for today with

Irish, she has picked up several Irish culinary se-

more emphasis on décor, less on bric-a-brac,

crets over the years, including adding cabbage

a terrace out front rather than in back and

to mashed potatoes to give them more texture,


Order Any 2 main course and receive a Free portion of Nachos with Chicken or Beef

MONTHLY COMPETITION 2 winners will receive complimentary vouchers at The Dubliner worth 500 THB each! Just go to and answ er a few simple questions.

LAST MONTH’S WINNERS Terry Shuster & Petros Rigas won complimentary vouchers from Olivie Cafe worth 500 THB each!

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and crushed cashew and walnuts to her apple crumble for a little added crunch. Dubliner’s food menu has evolved over the years and now has more international dishes to appeal to a wider selection of tastes. Here breakfast isn’t time specific, it’s served from 8am when they open and throughout the day, so no matter what time you wake up its still being served. There a three options: a Full Irish Breakfast, a hearty start to the day; Mini Fry for those looking for something lighter; and the Workman’s Breakfast, a sirloin steak, two fried eggs and homemade chips. I was pleased to see that they are now serving Eggs Benedict, which I rate as the perfect ‘brunch’ dish. In the spirit of Irish cuisine they have added the “O” muffin

The Dubliner Irish Pub 21 Sukhumvit Soi 33/1 Bangkok 10500 Phone: 081-928-2116 (The Pub) 0-2662-8095 (Hotel)


11am -10pm

Credit cards

All major cards

Price per person without drinks 250 THB FBP partner since


topped with your choice of scrambled egg, back

rizo sausage. Sandwiches are always a popular

bacon or a fried egg, the combination is personal

lunchtime choice and there is an extensive selec-



The two new starters on the menu are Gar-

Pasta, or more particularly spaghetti, is

lic Mussels in a white wine cream sauce and

served with three sauces, beef bolognaise,

Smoked salmon. The burgers come in two

carbonara and arrabiata. I tried the arrabiata

sizes: 180gms or 360 gms topped with the

and was favourably impressed. The sauce is made

optional choices of bacon, fried egg, sau-

with garlic, tomatoes and red chilli peppers cooked

téed onions, mushrooms, coleslaw or cho-

in olive oil. Served with chorizo a smoke-flavoured

FEATURED RESTAURANT THE DUBLINER IRISH PUB pork sausage from the Iberian peninsula. The tangy tomato sauce contrasted nicely with the salty chew of the sausage, a combination that produced a very nice bowl of spaghetti. The first of the two traditional main couses tasted was Dubliner Irish Stew made with stewed lamb, potato, onion, carrot and leeks with a portion of Joannne’s Irish mash in the centre of the bowl. The plating was modern bistro on plain white china. Then a three inch deep bowl of Shepherd’s Pie a stew of minced beef, onions and carrot, topped with creamy mashed potato finished with a crust of melted cheese, indeed a hearty feast. With this I was able to test the newest addition to their sauce rack: HP sauce with Guinness, a tasty combination and a perfect match for an Irish pub. To finish I tried the stand-out Sticky Toffee Pudding, a very generous wedge of moist, rich pudding, smothered with a sweet sticky toffee sauce that contrasted with the scoop of vanilla ice cream. “Fish and Chips remains our best selling dish,” says Wayne Asprey, General Manager. “We feature John Dory cooked in crispy beer batter served with tartar sauce, French fries and mushy peas. Some people complain that are portions are too large, well that’s just the way we are and how we like to treat our customers.” In the cellar they have kegs of 14 different beers on draught: Irish, British, Asian and Thai. I enjoyed the perfectly pulled half pint of Guinness, served at the perfect temperature to sink the black through the white. Dubliner Place, the boutique hotel, offers 15 deluxe rooms and 3 suites all accessed by private elevator. The rooms are spacious and each is equipped with a fridge, microwave and a rain shower in the bathroom. Non smoking rooms are available on floors three and four with smoking rooms on the fifth. Room service is available 24/7.



“Bangkok has become a large and metropolitan city,” says Hussain Eidi, owner of the popular Beirut Restaurants. “Its the ethnic diversity of the people who are living and visiting here that has driven our restaurant expansion. On top of this the eating culture of Thais has changed considerably in the past 10 years. Today, they are much more open-minded when it comes to food and many of them are regular customers at our restaurants.” “Although all of our restaurants have been located in Bangkok, for sometime we have been looking to expand outside of the city,” Eidi says. “In terms of potential customers, Pattaya seems to be a good choice. We recently opened our first restaurant outside of Bangkok in Foodloft Pattaya on the 3rd floor of Central Festival Pattaya Beach Mall. We are attempting to follow where our customers want us to be and are hopeful this will be a good choice. “Since we first opened 14 years ago with have steadily built up a Thai customer base,” he continues. “Now we are seeing a growth in the number of Japanese customers. Sometimes at lunch our Thonglor Branch on the 1st floor of Eight Thonglor is fully packed with Japanese housewives. One factor could be that 30% of our menu is vegetarian. “Lebanese food is the most popular cuisine of the Middle East and many of our customers come from this part of the world. The numbers, however, vary with the location of the restaurant. At our Ploenchit Center and Bumrungrad Hospital branches it’s about 40%; at the Silom branch the number drops to 20%-30%; and at our Thonglor branch, it is only10%. At Pattaya, it is still too early to tell. “As Eid at the end of Ramadan falls on 7 August, we will be having a special menu in all of our branches,” he adds. “We accredit the popularity of Lebanese food not only to its good taste, but also to its being regarded as one of the world’s healthiest cuisines. Most often dishes are either grilled, baked our sautéed in olive oil; butter or cream is rarely used other than a few in desserts. Vegetable are often eaten raw, as well as being pickled or cooked. Herbs and spices are used and the freshness of ingredients is very important. “We have expanded to several locations, but we work hard to main a high and consistent level of quality. As an authentic taste is what defines Beirut all of the Lebanese spices are imported, but as we also focus on freshness all fresh ingredients are sourced locally. At Beirut, we never compromise on authentic flavour or the freshness of the products that we use in our restaurants. “The most popular element of Lebanese cuisine is mezza, a banquet of appetisers,” he adds. “That is why our best selling dish is always Hummus, closely followed by Tabuleh. Falafel are also very popular. All the wraps are popular at lunch as they are easy to grab and go. The BBQ dishes are also a big hit among our customers.” Lebanese food is now a part of the dining scene in both Bangkok and Pattaya. Its popularity is fuelled by the Beirut chain of restaurants, a group that emphasizes authentic taste and fresh quality ingredients. If you have never tried Lebanese food, by all means drop in at one of the Beirut Restaurants. You are bound to be impressed with the experience. “As an authentic taste is what defines Beirut,” he says, “all of the Lebanese spices are imported while fresh ingredients are sourced locally. As we focus on freshness, its important to make sure that our ingredients are best quality and very fresh.”


27-4 Quesadillas Home-made tortillas stuffed with cheese, spinach and a choice of beef, chicken or beans.

335 THB

101-10 Baked Prawns with salt and chilli 425 THB

184-21 Grilled Scallop with cheese and eggplant

180-44 Chicken Rice

165 THB

114-20 Crispy Salmon with crushed potato with fresh herbs served with Mediterranean sauce

660 THB

120 THB

924-15 Japanese Shortcake Square

1050 THB

161-13 Cheese Salad White cheese, tomatoes and herbs 175 THB

184-28 Diced Lamb Steak 260 THB

67-34 Murgh Makhanwala Succulent chicken simmered in creamy fenugreek-flavoured tomato gravy.

500 THB




More info?

Under the concept of “Bangkok the City of Borderless Gastronomy” top chefs in Thailand and from around the world are coming together to organise a series of charity gala dinners to raise with the proceeds being donated to the Royal Projects. They include Chef Ian Kittichai and Chef Pete Pitakwing from SMITH, Chef David Thompson from Nahm, Chef Gaggan Anand from Gaggan and Chefs Bo Songvisava and Dylan Jones from Bo.Lan., e-mail

Intercontinental Bangkok,

7th-11th August by Thailand Restaurant News

Bangkok Restaurant Charity Week 2013

Friday 9th August, 7.30pm,

BOC Charity Concert Tickets THB 800 Children THB 600 available from Robinson School of Music (Sukhumvit 31), Robinson Pianos, 5th Floor Siam Discovery or Concierge

The performance includes Wagner’s Prelude to “Die Meistersinger; Bruch’s Violin Concerto in G major and; Dvorak’s New World Symphony No 9

Monday, August 12

HM Queen Sirikit’s Birthday

is also Mother’s Day in Thailand. A Public Holiday and most Thai people celebrate the occasion by spending time with their families.

12th August, 6-9am

12th Half Marathon Bangkok

Half marathon 21km, Mini marathon 10km, Fun Run 6km, Walk Run 1.8kms

Queen Sirkit National Convention Centre

To celebrate Her Majesty’s 81st Birthday Anniversary ,to raise funds for contribution to the Queen Sirikit Center for Breast Cancer, King Chulalongkorn Memorial Hospital, Thai Red Cross Society and to support and promote health consciousness through exercise with a series of walk – run competitions. The event encourages community participation in exercise.

Tuesday, August 21

Hungry Ghost Festival

Hungry Ghost Festival, which takes place on the full moon (fifteen day) of the seventh lunar month of the Chinese lunar calendar (usually in August). This festival is celebrated in the towns and cities of Phuket, Chiang Mai, Bangkok, and Chiang Rai, and most places with a Chinese community. In Phuket this is called Por Tor and is a unique celebration.

28th July, 6am

Sonic Bang Bangkok Tickets THB 4,000-5,000

A one day event with over 30 artists, including, Petshop Boys, Pitbull and Ash, performing live across six stages

Impact Arena Bangkok ,


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Food by Phone Newsletter August 2013  
Food by Phone Newsletter August 2013  

Food by Phone offers a service to restaurants by providing an alternative sales channel as well as a service to customers by bringing to the...