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DECEMBER 2012

DEALS ON WHEELS F O O D B Y P H O N E ’ S M O N T H LY N E W S L E T T E R

H O L I D AY P R O M O T I O N S Paname

Coyote

Get a FREE delicious “Moelleux au Chocolat” with every order over 499 THB

Get either a Caramel Flan or Lime Pie for FREE with every order over 499 THB

The Cedar

Bourbon St.

Get a Baklava Dessert for FREE with every order over 699 THB

Get a FREE Chocolate Brownie with every order over 599 THB

Siam Winery

Beirut

McGuigan Black Label Sparkling Chardonnay special price 699 THB in December only! The usual price is 800 THB

Get one piece of Lebanese Dessert Namoura with any order over 400 THB

Old German Beerhouse

Order over 590 THB and get FREE Fish finger with lemon and sauce

The Black Swan

Receive either Soup or a Dessert for FREE with an order of Homeroasted Turkey Dinner

The Australian Pub & BBQ

Get a FREE Homemade Apple Pie with every order over 499 THB!

THLYTION N O M PETI eceive a lr COwM cher rs wil inne ary vou t

FEATURED RESTAURANT Via Vai Restaurant “While pizza is what we are famous for,” Riccardo Cappucio says, “our menu at Via Vai has popular classic dishes from all over the country, plus speciality dishes from the south of Italy, where I come from. All of our recipes were handed down to me by my mother who in turn was given them by her mother. The food tastes just as if it had come out of mama’s kitchen.”

Via Vai is a traditional Neapolitan restaurant conveniently located just 50 metres down Soi 8 from Sukhumvit Road. It’s one restaurant with two halves and personalities. The front section facing the street is an open sided, ceiling fan cooled lounge bar with brilliant white terrace furniture for casual snacking, a cold beer or maybe just coffee and ice cream. The feel is very casual and shorts are more the norm than the exception. Beyond this the second half is a more traditional pizzeria and Italian restaurant with teak wood furniture, white table cloths, fresh flowers on the table and the comfort of air-conditioning. It is more formal in its presentation, yet comfortably relaxed and welcoming. CONTINUED ON PAGE 2 >>

t n 2 limen aura comp Vai Rest ach! a e i B at V 0 TH and h 50 wort hone.com p s. stion odby to fo imple que o g Just ew s er a f answ NER

H’S WIN LAST MONT tros Rigas won r & Pe Terry Shuste vouchers from ry ta en complim OUSE AN BEER H OLD GERM B each! worth 500 TH

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FEATURED RESTAURANT Via VAI

The owner Riccardo Cappuccio is from Naples, the world capital for pizza and has been involved with Italian food for the past 21 years. Arriving from London he was involved with several Italian restaurants in Koh Samui before opening the original Via Vai in Chaweng Beach with his brother. He then came to Bangkok to work as Head Chef at Bella Napoli in Sukhumvit Soi 31, before opening this restaurant in November 2004. As he comes from Naples the restaurant has to make quality pizza. I have found the right combination of flour for Bangkok,” says Riccardo, “it is different than in Naples because of the hot and humid climate. We also use a wood-fired oven to make an authentic Neapolitan base that is crispy and soft in all the right places. As a sampling of his pizza I had a h a n d - c ra f t e d t o p p i n g c re a t e d b y Riccardo himself that consisted of cherry tomatoes, ricotta, Mozzarella, Gorgonzola, grilled zucchini, rocket salad Parmesan and Parma ham. Delicious to eat, it is a perfect example of what a Neapolitan style pizza is all about.

Via Vai 25 Sukhumvit Soi 8 Bangkok 10110 Tel 0-2253-1200 Email viavai.bangkok@yahoo.it www.viavaibkk.com

Opening hours

12pm.-11.30pm.

Credit cards

All major cards

Price per person without drinks THB 300-500 FBP partner since

2012

From the regular menu, I started with Bottarga tuna egg and smoked salmon spaghetti. The spaghetti was cooked al dente ,so there was spring in the strands as they were swirled tightly my fork. I was following advice I was once given me by a leading Italian on how to eat spaghetti with Italian chic: “only use the fork, use the spoon you look like a truck driver.” The metaiko eggs in the sauce brought the taste of the sea to the forward part of the palate with the chilli adding an exciting tingle towards the back. The slice of smoked salmon gave the dish an additional touch of indulgence. It was divinely delicious. For the main course I had an Australian lamb shank that had been slowly cooked in a rich red wine sauce; It was perfectly cooked with moist tender pieces of meat that could be gently eased away from the bone with the fork. While protocol dictates the cutlery for this dish should include a knife, it was not needed to eat this dish, that’s how tender the meat was. It was served on a bed on smooth mashed potato whose neutral taste balanced the richness in the wine sauce. It was accompanied with crunchy carrot, cauliflower and broccoli. This dish brings northern Italian comfort food to Bangkok just like Mama used to cook it.


personality of the month Doug and Ju Washington Square, long the home of Bourbon Street Restaurant & Oyster Bar, Bangkok’s citadel of cajun/creole cooking was set for redevelopment. The restaurant had to move and was in need of a new home, but nothing seemed to quite fit the vision of Doug and Ju Harrison. One day, Khun Ju while dropping the kids off at an international school in Ekamai saw a ‘for sale’ on a building that seemed ideal for what they had in mind. “The building was 27 years old,” Doug, a native of New Orleans, adds, and we reduced it to nothing but floors and columns with every wall being taken down. We rebuilt the exterior to give it more of a New Orleans style. When we added balconies like they have in New Orleans, we added1.5 meters to the front and sides of the building.”

By self-managing the project instead of hiring someone to do the work for them, the couple saved an estimated 30% on the total cost of the project. “Doug and I have a strong working partnership”, Ju adds. “We make decisions ourselves without seeking approval from anyone else and then stick by what we decide.” “I feel much more involved in the entire restaurant,” she says. “It is something I have put my heart and soul into and I now understand why Doug has always been so proud of Bourbon Street. The change of location has changed the perception for our Thai customers,” she adds. “Some found Washington Square too close to the bar scene, here in Ekamai the outlook is fresh, bright and much more suited for families.” Bourbon Street Restaurant and Oyster Bar has entered a new phase in its development and evolution. The new rendition on Soi Ekamai is more attractive and more family friendly, but the food conjured up by Doug Harrison remains not only delicious, but a faithful example of the Cajun and creole cuisine of the American south.

Doug and Ju Owners, Bourbon St.

Harrison


PPi

Professional Portfolio International

THE PPI MASTERS

EXPAT INVITATIONAL 2013

Thana City Golf Club, Bang-Na Trad Km 14, Friday 1st February 2013 Tee-Off at 12.30pm

FABU LO US PRI ZES AWA RDED FOR • • • •

1ST & 2ND NET SCORE 1 LONGEST DRIVE & 1 NEAREST THE PIN LOADS OF GREAT LUCKY DIP PRIZES TO BE WON AS MUCH MONEY AS POSSIBLE WILL GO TO CHARITY! The cost per golfer including caddie and

Players with no official handicap

cart is B3,000. In return you will receive:

cards will be pooled into our special

• A Goodie Bag to take home

scoring system.

• Free drinks dispensed during your round

So start swinging the wrenches

• The Prize Giving Ceremony at the course

again and enter a team of 4 or come

will include Food & Drinks on us

as an individual, by simply emailing

Players with official handicap cards will

jason.marsh@ppi-advisory.com

need to bring them to the course for

call 0812 789 425.

or

verification.

jason.marsh@ppi-advisory.com Editor in Chief:

Publisher:

Sales:

Laurence Civil Email: laurence.civil@gmail.com

Asia Media Studio Co., Ltd. Email: info@asiamediastudio.com

Xavier Cloitre Email: xavier@foodbyphone.com

Food by Phone Newsletter December 2012  

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