food by phone newsletter july 2014
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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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GREAT AMERICAN RIB
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
TRibEcA RESTObAR
ViA VAi
PiZZA MANiA
Order over 499 THB and get Free
Gangnam Wings.
Order over 599 THB and get a FREE
Pasta Arrabiata
Get a free Detroit Pizza
of your choice with order over 599 THB
bLAcK SWAN
MAMA PiTA bEiRUT
Order a Full baguette
Sandwich and get a Half one for Free
Order over 499 Baht and Get a Free Falafel Pocket
Get a Free chicken Shawarma Sandwich with order
over 599 THB
LE LAPiN
icHiTAN
Order over 499 THB and Get a Free
box of Home-made cookies
Order over 599 THB and get 2 Free ichitan Drinks of your choice
GREAT AMERicAN RibS
Get a Free chicken wings
portion with order over 699 THB
LAST MONTH’S WINNERLena boixel won 5,000 THb
complimentary voucher from
Exotissimo Travel agency
2 winners will receive complimentary vouchers at
JULY 2014
Being staunchly patriotic Wes Carrol launched The
Great American Rib in Sukhumvit Soi 26, on 4th
July 2004. It was Thailand’s first American style
BBQ Restaurant committed to giving quality ser-
vice in a family backyard environment. He built
the smokehouse on site. Entrepreneur Thanawat
“Oak” Angsananont joined as a major shareholder
five years ago following Wes’s death.
The dinning trend moving more to convenience
dinning, the decision was to go to the custom-
ers rather than have them to us. Our goal is to
be a household name sourcing as many products
as possible in Thailand. A Thai franchise of an au-
thentic American product.
“I moved to the US when I was three,” says Oak
“My grandparents owned the Baan Thai restau-
rant for some 40 years. I learned all about man-
agement as well as the basics of cooking from
there. When I returned to Bangkok, I wanted
to open my own restaurant but realised I didn’t
know enough about Bangkok. So I decided to
start by buying shares in Great American Rib. My
timing was good as Wes wanted to retire,”
“The dinning trend moving more to conve-
nience dinning,” he says “the decision was to
go to the customers rather than have them
to us which is why we opened at Central Em-
bassy on 9th May 2014. The 60-seat eatery in
CONTINUED ON PAGE 2 >>
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Central Embassy is more upmarket than the two
older outlets the original branch in Sukhumvit
and the second in Hua Hin. The decor is typi-
cally rural American with a facade made from
firewood and plenty of long wooden tables
surrounded by both chairs and stools. We have
brought the essence of Sukhumvit, combined
the Central Embassy of infinity, the decor on
the side of the counter resembles the grill turned
through 90 degrees. Every beam has power
points to charge their phones hooks for bags.”
“We make everything fresh using raw ingredi-
ents,” he says. “In addition to our original BBQ
sauce I have introduced two more, Bourbon
and sweet honey, which with their sharper
flavours have quickly proved popular with our
Thai customers. I have come a cross some
poor examples of Buffalo Wings in Thailand, as
I wanted ours to be truly authentic the only
prepared sauce we import is Frank’s Hot Sauce,
the secret ingredient for first buffalo wing sauce
concocted in 1964 by Teresa Bellissimo at The
Anchor Bar & Grill in Buffalo New York. This
iconic ingredient of American cuisine was
created by Jacob Frank and Adam Estilette at
Estilette Pepper Farm in New Iberia, Louisianna.
The two men mixed spices, vinegar, garlic and
cayenne pepper grown on the farm.
They allowed and create the original blend of
Frank’s Hot Sauce in 1920. No other pepper
sauce can duplicates Frank’s Red Hot surge of
flavours.”
“Our burgers are an 8oz patty made with
80% fat 20% lean Thai beef,”he says. “Origi-
nally we used a sesame bun, I changed it’s for
FEATURED RESTAURANTGREAT AMIRICAN RIB
Opening Hours :
2013
Credit cards :
Price per person without drinks :
FBP partner since :
Great American Rib5th Floor Central Embassy
Ploenchit Rd Bangkok 10330
Tel : l +66-2160-5705
All major credit cards accepted
THB 350
more the softer potato bread bun. It’s impor-
tant that the taste of the bun should compli-
ment the grilled and large enough to hold it in
place while the customer is eating it.”
“We serve a St Louis Cut of ribs,” he says.
“Our butcher cuts off the gristly rib tips
leaving a rectangular slab of 10 - 13 straight
and flat rib bones which are hickory smoked
low and slow for 6 hours at the Sukhumvit
smokehouse. Then grilled on hickory low and
slow for that are straight and flat and will
cook evenly. They are not necessarily the best
cut of meat but it’s using the right technique
that get the best taste. The meat is meant to
have a pink colour, and a popular misconception
is the meat should fall off the bone, to the
contrary it needs to stay on the bone to be eat,
pulled off by the teeth.”
Make Great American Rib your local BBQ joint
where they serve reasonably price large por-
tions family style.
HARLEM SHAKERS
PERSONALiTyOF THE MONTH
SiD SiVANANDAM
Sid was born in Germany and spend his childhood in Cornwall in the
UK. While studying Criminology and Forensic Science at the University
of East London like most students he supported himself from the age
of 17 years old, chopping onions in the kitchen of any restaurant that
would give him a job. After graduating his passion for cooking won
over his formal training in Forensic Science to be a CSI. He moved
down to Brighton on the South Coast to work at Carluccio’s Italian
Restaurant on Jubilee Street, one of a chain of restaurants who aim to
provide authentic Italian Food. The Executive Chef took Sid under his
wing and trained him in all elements of the practical side of running
a restaurant. In his free time Sid would read any good cook book he
could lay his hands on.
Sid came to Thailand on holiday. When his culinary skills were known
he was asked to help out with a catering job which lead to his first
culinary adventure in Thailand Sid’s Sandwiches. He was providing
healthy, responsibly sourced, delicious food while supporting local
producers, where possible. The philosophy was only to use the high-
est quality ingredients to produce fresh and exciting combinations.
That was a temporary affair that came to an end and Sid flew back to
London with the intention of working for Jamie Oliver at Jamie’s Ital-
ian. Before he had even had time to unpack he received a phone call
asking him to fly back to Bangkok and have the opportunity to jazz up
the basic British sandwich and be part of the opening team of Harlem
Shakers. He said sorry to Jamie and was on the first available flight
back to Bangkok.
Thailand has a wealth of delicious ingredients, the challenge to re-cre-
ate the taste and texture of a British sarnie is finding the right bread.
He met with Tom Kirk at Maison Jean-Philippe to discuss the idea of
making almost flatbread styled panini sandwiches. The bread he came
up with was a long fermented sourdough. Instead of being left to rise
like all their other doughs, we flatten and de-gas it, to create a tray
sized (slab) of bread.
The dough is high hydration so the inside remains moist.
The bread is then portioned, sliced in half on serving and semi
squashed and crisped in the panini machine. The bread retains it’s
moistness on the inside. It’s made with French flours, water, salt
and sour dough with no preservatives added.
Having found the right bread, next was to find the right filling. Sid
was given a completely freehand with the proviso he had two of
the owners indulgences called Rich Kid’s of Bangkok. The name
sound more like an outrageous TV Soap Opera than a sandwich,
yet perfectly at home in Thonglor, Wagyu Beef with Foie Gras and
Canadian Lobster with Truffle infused mayonnaise. Sid met up with
artisanal butcher Joe Sloane also from the UK for the meats for
fillings
Sid is now the artisanal sandwich maker at Harlem Shakers in the
basement of Eight Thonglor.
1st July
6th July8pm Thailand Cultural Centre
6th July6am Wachira Benthat Park (Rot Fai Park)
6th & 20th July. 2pm Royal Bangkok Sports Club
19th July8pm Bangkok Convention Centre, Central Plaza Ladprow
11th July.
The banks’ Holiday
A Night at The MoviesTickets 500-2,5000 THB
Asaeha bucha Day
Esso 120th Anniversary charity MarathonEntrance Fee THB 300
A Day at The Races
Dirty DancingTickets 800-1,200 THB
The day when all Banks in Thailand are closed
Bangkok Symphony Orchestra with Roderick Dunk, Conduc-tor, Robyn North and Matt Rowle, Vocalists, all three from London’s West End will perform the great soundtracks from movies such as Lawrence of Arabia, The Thomas Crown Af-fair, From Russia with Love and West Side Story.
Run over three distances MIni Marathon 10.2km, Fun Run 5km and Walk-a-thon 2.5km
A public holiday in Thailand to mark The Lord Buddha’s first sermon
On alternate Sundays there is Horse Racing on Thailand first race-course a gift from King Rama V.
Dance together at this extreme Party Concert. See your fa-vorite artists perform who have had massive hits singles like Tattoo Colour, Jetset’er, Kan Kor Club and J Monthol.
When? What? Description More info?
www.thaiticketmajor.com Tel 0-2282-3456
www.jogandjoy.com
WHAT TO DO iN bANGKOK
Thai TIcket Major wwww.thaiticketmajor.com Tel 0-2262-3456
Thai Ticket Major wwww.thaiticketmajor.comTel 0-2262-3456