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
S P E CI A L P R O M O T I O N S Le Petit Zinc
50% OFF on big size sandwiches every Mondays
Order a Full Baguette Sandwich and get a Half one for Free
Order over 899 THB and get a Free Quesadillas portion
Buy Roast Turkey Dinner get Free Dessert
Order over 599 THB and get a FREE spaghetti bolognese
Order over 599 THB and get a Free Pizza Margherita
Order over 499 THB and get a FREE Rice paper rolls filled with jicama, eggs, Chinese sausages, peanuts, herbs and lettuce Served With Peanuts Sauce(2 pcs)
Order over 599 THB and get a FREE Creme Brulee
Order Over 499 THB and get a Free Chicken Mayo or Vegetarian Sandwich
FEATURED RESTAURANT Le Petit Zinc
financial auditing and Muriel in marketing. While in Bangkok they noticed that most of the French restaurants tended to be very
In a street filled with stereotypical beer bars,
expensive and only served fine food. What
Le Petit Zinc Sukhumvit offers casual, bistro-
they couldn’t find was what they were looking
style casual French dining, the real taste of
for: traditional French food at a reasonable price.
France. It’s located on Sukhumvit Soi 23. Simply
After a brief spell back in France they packed
go down the soi past the Queen Victoria Pub and
their bags and moved to Bangkok in early
at Giusto turn right. About 100 meters later on
2011, Le Petit Zinc Sukhumvit opened six
the right, you’ll find the restaurant, a hidden gem
months later. They used Le Petit Zinc at 11 Rue
waiting to be discovered.
Saint-Benoit in Paris as their model, a stylish place
Getting married was not just life changing,
with a décor reflecting the art nouveau period of
but also a career changing experience for
the 1920s, a time when the word ‘zinc’ was slang
Thomas and Muriel Dazard. They took the bold
for a bar. Thomas and Muriel have added another
move of taking a year’s sabbatical honeymoon
French touch with wrought iron work at the main
from their jobs in Paris, where Thomas worked in
entrance that is reminiscent of the Paris metro.
Download our FREE app Now! http://bit.ly/FBP-APP 2 winners willok’s recei veRestaurants Bangk Best complimen tary delive redvouc hers to your at at your Fingertips! door
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CONTINUED ON PAGE 2 >>
FEATURED RESTAURANT Le PeTIT ZINC
The restaurant has the casual air of a French bistro, a term not often used in Bangkok in connection with French dining. The original Parisian concept was a small restaurant serving moderately priced simple meals in a modest setting. They then evolved into a meeting place, a rendez-vous spot where locals often spent hours refueling and relaxing with friends while enjoying traditional French dishes. True to the original bistro concept, the menu at Le Petit Zinc issimple with much of the ingredients sourced locally. Initially as they were unable to find a reliable local chef at
Le Petit Zinc Sukhumvit 110/1 Sukhumvit Soi 23 Phone: 0-2259-3033 Email email@example.com www.lepetitzinc.com
Opening Hours :
Lunch 11.30am-2pm Dinner 6-10pm
All major credit cards accepted
Price per person without drinks :
FBP partner since :
the right price, Thomas did all the cooking him-
a night of hauling fresh vegetables. According
self. “I really enjoy working at speed and under
to legend, the dish was first created when Louis
pressure,’ he says. They now have a couple of
XV got lost in the forest while hunting and used
Thai chefs in the kitchen, although Thomas is
the few ingredients available, which included
still developing his own recipes.
cheese and dry bread, to create the dish.
The first dish I tried was their onion soup,
It’s made with yellow onions that are thinly
Soupe a l’Oignon Gratinee. This dish be-
sliced and then caramelised to make them
came popular as a soup of the poor as
sweet before simmering slowly in a beef
the ingredients were readily available at
stock. A piece of dried bread is placed in the
an affordable price. It was often used as an
bottom of the bowl and the soup poured over
antidote for physical exhaustion,by the work-
it. When the bread floats up to the surface, its
ers at the old Les Halle vegetable market after
scattered with a thick layer of Gruyere cheese
FEATURED RESTAURANT Le PeTIT ZINC and finished under the grill until the cheese melts and turns a golden brown. I was then served a Quiche Lorraine on a wooden board with a green salad. The quiche is prepared in the rustic style of Lorraine Region of France. The thin crisp base is made wipate brisee shortcrust pastry fashioned with three-fifths butter to the quantity of flour. The filling is made with bacon, Swiss cheese and onion mingled in perfect harmony with whipped eggs and cream. My Quiche Lorraine was a perfect example of what the dish should be. Then came a bistro interpretation of the classic steak dish Tournedos Rossini in a playful burger format. The filet mignon had been replace with a thick juicy beef patty. To maintain the integrity of the original, it was topped with a slice of freshly pan-fried foies gras. This cheeky take worked perfectly. It was served with a small bowl of chunky cut fried potatoes. My meal finished with a classic creme brulee, a rich vanilla custard base topped with a contrasting wafer thin layer of caramelized burnt sugar. A simple dish perfectly executed. The French dining experience demands wine which and at Le Petit Zinc they are available by the glass from THB 175 and by bottles from THB 650. This is a perfect example of bistro dinning, showing that real French food isnt all about starched linen and crystal.In July the proprietors opened a second branch in the Sathorn area on Yen Akart road near Soi 1. Here they offer the same base menu complimented by sweet and savoury crepes, a speciality from Brittany on the northwest coast of France.
personality of the month Sid Sehgal, CEO of The Sehgal Group, is an entrepreneurial foodie responsible for several successful brands including the restaurants Indus and dressed and the publications LOOKEAST Magazine and Thailand Airline Timetable. Clearly a gentleman with a story to tell. “While I was a student at New York University,” says Sid, “I organized events at restaurants and bars all over Manhattan. It gave me a chance to learn about successful F&B concepts. On visits to London, I encountered some great Indian restaurants that were far ahead of places available in Bangkok at the time. “In 2004 I moved back to Bangkok fueled with ideas and began making plans for creating a fun and exciting dining experience. I envisioned a lively restaurant and bar in a casual yet elegant setting with a delicious Indian cuisine that utilized high quality local ingredients.” Considering my experiences abroad, I had high expectations of what I wanted to achieve and set out to do exactly that. First there was the chef hunt, then the location hunt, then the interior designer hunt, then the antique hunt… and so on. We worked hard at every aspect of the concept before we were happy with it. Work on the restaurant began at the end of 2004 and a year later Indus was born. It has been an incredible journey nine year journey and we are extremely happy with the results.” Sid invited Sonya Sapru, author of Zaika, an international best-selling cookbook, to Bangkok and create a menu from her family’s six generation old “Kashmiri Pundit” recipes. She spent months sourcing local ingredients and training Head Chef Jimmy, who still leads the Indus kitchen today. “We have stayed true to the original recipes with the only exception of substituting rice bran oil for clarified butter (ghee), a far healthier and lighter option. We use whole spices, which are stored in a temperature-controlled room and ground by hand in small quantities on a daily basis as required. Unlike many Indian restaurants, there is no food coloring in our food. Several of our ingredients are organic and come from farms with which we have personal relationships. We have kept things simple and this has really worked. Nothing gives me more pleasure than seeing happy customers return to Indus and say, ‘We’ve been craving it so here we are!’” Indus has grown beyond Sukhumvit Soi 26 over the years. It now has a HACCP, GMP, Thai FDA, and Halal certified production kitchen near the airport that is from where they supply in-flight meals to Thai Air Asia’s flights originating from Bangkok. Indus also supplies Thai Airways with snacks that are served in their business class lounges. In addtion several five-star hotels such as the St. Regis, Peninsula, and the Four Seasons use Indus’ professional catering services. Indus also supplies food to UN ESCAP, IMPACT, and several leading hospitals. Regular customers enjoy private catering services in their residences. Sid’s latest Indus development is a new brand called ‘tiffin,’ a kiosk at,the newly opened Villa Market at K Village, just down the street from the restaurant. “We have a tandoor oven from which we serve freshly cooked kebabs and naans,” Sid explains, “and a bain-marie from which we serve our most popular dishes including curries, samosas, and biriyani. There are seats at the kiosk where shoppers can sit and enjoy a quick bite if they like.” In September, Sid launched ‘dressed’ in partnership with his high school friend Anchit Sachdev. It is a quick service salad bar that
Sid Sehgal CEO of The Sehgal Group
originated in Atlanta and has grown tremendously in Asia. “I had been planning my own salad bar concept for a few years,” Sid says, “and when I came across dressed, I instantly knew they had everything that I was looking for and more.” Dressed is located on the ground floor at the newly opened Mercuryville on Langsuan Road at the Chidlom intersection. There is direct access from the street, and the restaurant is currently open daily from 10am to 8pm. The concept was created by Chef Justin Smolev, who has worked in some of America’s greatest restaurants, including the French Laundry by Thomas Keller in California and Daniel by Daniel Boloud in New York City.“Dressed has an incredible menu of delicious chef-designed salads, sandwiches, paninis, pastas, wraps, soups, and smoothies,” Sid enthuses. “We have 76 toppings and 23 dressings for guests to choose from if they would like to create their own customized salad, wrap, or pasta. The menu is just fantastic and the response so far has been overwhelming. We see a lot of repeat customers – some who come several times a week. It is really an exciting time for us.” On November 22nd dressed is set to open a second Bangkok location on the ground floor of Siam Paragon, to be followed in March 2014 by a third outlet on the second floor of the Empire Tower on Sathorn Road, right at the main entrance of the building from the BTS Sky Walk. A fourth location has already been booked at a new development in Thonglor, which is scheduled to open in March 2015, but don’t be surprised if other stores spring up in between. “I devote my time evenly between our publishing and food businesses,” Sid says. “It gives me great pleasure to receive copies of LOOKEAST and Thailand Airline Timetable at the start of each month and see the results of the previous month’s hard work. I spend a lot of time with our editors to plan each issue and meet with the team at least once a week to catch up on work in progress. I try to do as many restaurant reviews as possible as that is what I enjoy the most.”
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RECOMMENDED DISHES TRY SOMETHING NEW TODAY
American Rib-Eye Steak
206-166 Stir-fried Prawns with Black Pepper and Garlic
Onion Bhajis 150 THB
Geschnetzeltes Zurcher Art Traditional Sliced Veal & Kidney in Champignons sauce.
The Full Monty Breakfast
133-19 Chicken Souvlaki Skewers
34-82 Costolette D’Agnello (Lamb Chop) 1,150 THB
87-187 Kofta Chicken 265THB
What to do in Bangkok When? 5th December
What? HM The King’s Birthday
Thursday 5th December not only celebrates the 86th Birthday of HM The King is also Father’s Day and a Public Holiday.
celebrates the date in 1932 when Thailand had it’s first constitution.
Thursday 12th December 8pm Bangkok Arts & Cultural Centre
The Royal Celebration Concert Ticket 300-1,500 (students 50% discount)
To celebrate the auspicious occasion on HM The Kinh Wei Yin Chen on Piano, Peter Biloen conducting perform Mendelssohn: The Hebrides, Op. 26 (Fingal’s Cave) Grieg: Piano Concerto Op.16 A minor Brahms: Symphony No. 2 Op.73, D major
www.thaiticketmajor.com Tel 0-2262-3456
3rd Thailand International Half Marathon
starting from Rama VIII Bridge organised by Jog & Joy distance 4K, 10K & 21K
Tel 0-2741-1900 email firstname.lastname@example.org
Sunday 15th December 4pm Thailand Cultural Centre
Wagner in Bangkok The Flying Dutchmen Ticker 500-3,000
The legend of the Dutch captain doomed to sail forever unless redeemed by love. Wonderful tunes in arias , ensembles, big choruses and orchestral writing from the gale that blows out of the Overture to the final theme of ‘Redemption through Love’.
www.thaiticketmajor.com tel 0-2262-3456
Tuesday 31st December and Wednesday 1st January
New Year 2013
The official holidays are Tuesday 31st December and Wednesday 1st January. The Thai Government has declared that Monday 30th December will be a government holiday. This effective makes it a 5 day holiday 28th December -1st January for all government department and agencies.
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