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DECEMBER 2013

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

BANGKOK BURGER

Black swan

50% OFF on big size sandwiches every Mondays

Order a Full Baguette Sandwich and get a Half one for Free

MONSOON

Black Swan

Pizza Mania

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

VIA VIA

SAIGON RECIPE

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

Le Lapin

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

LAST MONTH’S WINNER Beatriz Miranda won 2,000 THB “U drink, I drive” voucher with Pickaboo!

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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 contact@lepetitzinc.com www.lepetitzinc.com

Opening Hours :

Lunch 11.30am-2pm Dinner 6-10pm

Credit cards

All major credit cards accepted

:

Price per person without drinks :

THB 350

FBP partner since :

2013

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

82-44

American Rib-Eye Steak

47-29

Nagasaki Champon

155 THB

206-166 Stir-fried Prawns with Black Pepper and Garlic

495 THB

54-5

Onion Bhajis  150 THB

655 THB

1,280 THB

143-1

Geschnetzeltes Zurcher Art Traditional Sliced Veal & Kidney in Champignons sauce.

43-51

The Full Monty Breakfast 

133-19 Chicken Souvlaki Skewers

300 THB

455 THB

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

Description

More info?

Thursday 5th December not only celebrates the 86th Birthday of HM The King is also Father’s Day and a Public Holiday.

10th December

Constitution Day

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

15th December

3rd Thailand International Half Marathon

starting from Rama VIII Bridge organised by Jog & Joy distance 4K, 10K & 21K

Tel 0-2741-1900 email info@jogandjoy.com

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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209/1 K Tower, Tower B, 19th Fl. Unit 4, Sukhumvit 21 Rd.(Asoke) Klongtoey Nua Wattana, Bangkok 10110, Thailand

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Food by Phone Newsletter December 2013