food by phone newsletter august 2013
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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
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THE DUBLINER IRISH PUB
FEATURED RESTAURANT
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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
SPECIAL PROMOTIONS
INDIAN HUT
PANAME
THE NINTH
Order any two curries vegerarian or non
vegetarian from maincourse Get one portion of Dal Tarka FREE
Condition : The scheme isvalid from main course
(curries) only
Order Over 499 THB and get a
FREE Moelleux au Chocolat
Order Over 499 THB and get Free a
portion of (Cake of the day)
KONAYA
BLACK SWAN MADAM T
Order over 499 THB GET FREE a portion of Prawn Tempura (206-6)
Buy a Baguette Sandwich and get a
Half one for Free
Order over 499 THB and get Free a
portion of Crab Spriing Rolls
BANGKOK BURGER
PATTY’S FIESTA
Order Over 599 THB and get a Free Bottle of Coke
Order Any 2 main course and receive a Free portion of
Nachos with Chicken or Beef
KRUA ROMMAI
Order Over 499 THB and get Free a
portion of Fish Cake (5 pcs)
LAST MONTH’S WINNERSTerry Shuster & Petros Rigas
won complimentary vouchers from
Olivie Cafe worth 500 THB each!
MONTHLYCOMPETITION2 winners will receive complimentary vouchers at The Dubliner worth 500 THB each!
Just go to foodbyphone.com and answer a few simple questions.
AUGUST 2013
Where the original The Dubliner once stood is
now a pile of rubble as what was Washington
Square awaits redevelopment. The iconic Irish
pub has moved to a new home in Sukhumvit Soi
33/1 with the pub on the first two floors and a
boutique hotel on floors three to five. Now that is
a positive encouragement for responsible drinking.
While the spirit of the original pub lives on,
the new place has established its own iden-
tity, with an Irish persona fit for today with
more emphasis on décor, less on bric-a-brac,
a terrace out front rather than in back and
a menu that has been brought up to date.
Being Irish owned and operated The Dub can jus-
tifiably claim that it is truly an Irish pub with the
hospitality to match. It has regular live music and
while not a full blown sports bar, there are several
wall mounted LCD screens to screen major sport-
ing events.
In charge of the kitchen is Head Chef Joanne
Pobletes from The Philippines who was em-
ployed at the original The Dubliner on the
corner of Washington Square for 13 years,
including six as Head Chef. Although not
Irish, she has picked up several Irish culinary se-
crets over the years, including adding cabbage
to mashed potatoes to give them more texture,
CONTINUED ON PAGE 2 >>
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 dish-
es 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
topped with your choice of scrambled egg, back
bacon or a fried egg, the combination is personal
choice.
The two new starters on the menu are Gar-
lic Mussels in a white wine cream sauce and
Smoked salmon. The burgers come in two
sizes: 180gms or 360 gms topped with the
optional choices of bacon, fried egg, sau-
téed onions, mushrooms, coleslaw or cho-
rizo sausage. Sandwiches are always a popular
lunchtime choice and there is an extensive selec-
tion.
Pasta, or more particularly spaghetti, is
served with three sauces, beef bolognaise,
carbonara and arrabiata. I tried the arrabiata
and was favourably impressed. The sauce is made
with garlic, tomatoes and red chilli peppers cooked
in olive oil. Served with chorizo a smoke-flavoured
FEATURED RESTAURANTTHE DUBLINER IRISH PUB
Tuesday-Sunday 11am -10pm
2013
Credit cards
Price per person without drinks
FBP partner since
The Dubliner Irish Pub
21 Sukhumvit Soi 33/1
Bangkok 10500
Phone: 081-928-2116 (The Pub)
0-2662-8095 (Hotel)
www.thedublinerbangkok.com
All major cards
250 THB
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 gener-
ous 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 com-
plain 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.
FEATURED RESTAURANT
THE DUBLINER IRISH PUB
PERSONALITYOF THE MONTH
“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 cus-
tomers 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 consis-
tent 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 Tabu-
leh. 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 pop-
ularity 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.”
HUSSAIN EIDIBEIRUT RESTAURANTS
RECOMMENDED DISHES
TRY SOMETHING NEW TODAY
27-4 QuesadillasHome-made tortillas stuffed with cheese, spin-ach and a choice of beef, chicken or beans.
335 THB
660 THB
101-10 Baked Prawns with salt and chilli
425 THB
1050 THB
161-13 Cheese SaladWhite cheese, tomatoes and herbs
175 THB
500 THB
180-44 Chicken Rice
114-20 Crispy Salmon with crushed potato with fresh herbs served with Mediterranean sauce
924-15 Japanese Shortcake Square
120 THB165 THB
184-21 Grilled Scallop with cheese and eggplant
184-28 Diced Lamb Steak
260 THB
67-34 Murgh MakhanwalaSucculent chicken simmered in creamy fenugreek-flavoured tomato gravy.
7th-11th Augustby ThailandRestaurant News
Friday 9th August, 7.30pm,
12th August, 6-9am
Monday, August 12
28th July, 6am
Tuesday, August 21
Bangkok Restaurant Char-ity Week 2013
BOC Charity ConcertTickets THB 800Children THB 600 available from Robinson School of Music (Sukhumvit 31), Rob-inson Pianos, 5th Floor Siam Discovery or Concierge
Hungry Ghost Festival
12th Half Marathon Bangkok
HM Queen Sirikit’sBirthday
Sonic Bang BangkokTickets THB 4,000-5,000
Under the concept of “Bangkok the City of Borderless Gas-tronomy” 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 Proj-ects. 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.
The performance includes Wagner’s Prelude to “Die Meisters-inger; Bruch’s Violin Concerto in G major and; Dvorak’s New World Symphony No 9
Hungry Ghost Festival, which takes place on the full moon (fifteen day) of the seventh lunar month of the Chinese lu-nar 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.
Half marathon 21km, Mini marathon 10km, Fun Run 6km, Walk Run 1.8kms
To celebrate Her Majesty’s 81st Birthday Anniversary ,to raise funds for contribution to the Queen Sirikit Center for Breast Can-cer, King Chulalongkorn Memorial Hospital, Thai Red Cross So-ciety and to support and promote health consciousness through exercise with a series of walk – run competitions. The event encourages community participation in exercise.
is also Mother’s Day in Thailand. A Public Holiday and most Thai people celebrate the occasion by spending time with their families.
A one day event with over 30 artists, including, Petshop Boys, Pitbull and Ash, performing live across six stages
When? What? Description More info?
Intercontinental Bangkok,www.charityorchestra.org
Queen Sirkit National Convention [email protected]
WHAT TO DO IN BANGKOK
www.bkkrestaurant-week2013.com, www.facebook.com/BKKres-taurantcharityweek.com e-mail [email protected]
Impact ArenaBangkokwww.sonicbang.net , www.thaiticketmajor.com
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