youtube.com/user/foodbyphone

GREAT AMERICAN RIB

FEATURED RESTAURANT

facebook.com/foodbyphone

twitter.com/foodbyphonebkk

You TubeSubscribe on

Like us on

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

Facebook

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 >>

SPEciAL PROMOTiONS

Download our FREE app Now!http://bit.ly/FbP-APP

bangkok’s best Restaurants delivered to your door at your Fingertips!

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