food by phone_newsletter_december_2011
DESCRIPTION
Food by Phone Newsletter "Deals on Wheels" for December 2011TRANSCRIPT
LAST MONTH’S WINNER
Sarah Lewis wins
a complimentary voucher of
1,000 THB from
Le Pre Grill Restaurant
DECEMBER 2011
Scan Deli
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LYP
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CaTaLaNa TaPaS & WINeBuy any 4 Tapas and get another one for FREE
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
I moved to Bangkok from Italy and have been living here with my family for the past six
months. What I enjoy most about Thailand is how quickly I have been able to establish and
build a circle of international friends. As a housewife and mother I have multiple jobs:
nanny, housekeeper, accountant and chef for my husband and our two small children.
I discovered Food By Phone right after we arrived in the city and it was such a relief for us to
have one easy way to ensure we always had a nice dinner. At the beginning I was ordering
every other day, but even now that we are more settled, and I know my way around the
supermarkets, we still use the Food By Phone services once a week or every two weeks.
With two small children it’s not always easy for us to go out and experience the wonderful
variety of restaurants in Bangkok, but with Food by Phone we still get to experience the best
of them. Our current family favourite dish is the succulent smoked pork ribs from The Great
american Rib which is therefore our favourite restaurant together with Indus. The
NZ Premium Ice Cream is a must in our house.
CRISTIANA MARRA FOSTERA proud Italian mother of two
FEATURED RESTAURANT
Cristiana’s favourite restaurants
Located in Sukhumvit Soi 18 just passed the
Rembrandt Hotel & Towers, Scan Deli is the
first integrated Scandinavian Restaurant
& Deli in Thailand, serving home made
quality meals that are prepared when
ordering, so allow for the cooking time
before your meal arrives on the table. In the
front a fan cooled covered terrace with
seating for 20 outside on the terrace. Inside
there is an air-conditioned seating area for 18
plus a deli counter that retails Scandinavian
cheeses, sausages, shrimps, crayfish,
herring and salmon.
The first dish I tasted was Kottbullar swedish
meatballs with a choice of mashed or
boi led potatoes, brown sauce and
lingonberry, a sweeter swedish berry
similar to cranberry. The meatballs are
made with equal quantities of finely minced
beef and pork with onions, lemon, table salt
and pepper hand rolled to the size of a golf
ball and panfried with butter.
CONTINUED ON PAGE 3 >>
FRuIT CHOCSBuy any 4 packs of Fruit Chocs and receive another one for FREE
MONTHLY
COMPETITION
For a chance to win
a 1,000 THB voucher at
Scan Deli restaurant
please go to www.foodbyphone.com
and answer a few simple questions.
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
NeW ZeaLaND NaTuRaL ICe CReaMBuy one Quart of any 3 flavors of New Zealand Natural “Zilch” range (Passionfruit & Mango, Chocolate, and Vanilla), get one FREE Mini-Cup of “White Chocolate Raspberry”
21/3 Sukhumvit Soi 18, Bangkok 10110
Tel: 0-2258-0884
E-mail : [email protected]
Website: www.scandinaviandeli.co.th
Opening hours
Credit cards
Price per person without drinks
FBP partner since
10.30am-9.30am
All major cards
THB 350-500
2010
FeaTuReD ReSTauRaNTSCAN DELI
The taste is subtle with a flavour that lingers
i n the mouth . “The potato i s a key
ingredient in Swedish cuisine,” says Goran
Nyhlen, CEO of Scan Deli, “We tried using
local potatoes but they were too hard, so
we have them grown especially for us. They
have an almond taste and when loads of un-
salted butter and single cream are added and
mashed together the result is a thick smooth
consistency. ”Swedish mashed potato
needs to be warm and fluffy.” The mound
of mashed potato is hollowed out to form
a bowl for the light brown sauce. It served
with lingonberry sauce, that tastes very
similar to cranberry, but the berries are much
smaller just a little larger than a peppercorn. The
combination of the meatballs, mashed
potato, l`ingonberry and brown sauce
make a comfort food dish.
Rokt lax med dillstuvad potatis, smoked
salmon with dill stew potatoes. ‘The salmon
is imported whole and smoked in Thailand
by a Swedish owned company,” says Goran,
“who prepares it specifically to our taste. It’s
naturally smoked for 24 hours which is
double the normal smoking period, and
x-rayed to ensure all the bones have been
removed then sliced. With nothing added
a less intense more mild than other styles of
smoked salmon. The secret of the dill stewed
potatoes is the the sauce that is thickened using
double cream with minimum flour content
just enough to bind the ingredients together.”
The warm dill stew potatoes are cubes of
potato served in a thick white sauce, that has
a near paste like consistency; the subtle
flavour of the warm potato combines very
nicely with the cold Norwegian salmon.
“Pea soup is made with Swedish yellow
peas,” says Goran, “which are soaked in cold
water for 36 hours then boiled with finely
sliced onions and lots of black pepper corns
slowly for three hours and towards the end
of the cooking we add cubes of pork with
fat. Then let it rest for up to seven hours. It’s
traditionally served on Thursday but no
reason why that day rather than another. It
was a popular dish with the Swedish military
as it was easy to serve in the field. “When
the soup comes to the table, customers add
a strong mustard to adjust the taste to their
preference. It’s eaten with dark rye bread.
The soup has a very thick consistency almost
a coarse mash of the vegetable, very warming.
The wafer thin pancakes, whipped cream
and lingonberries was a nice sweet note to
finish on.
Throughout December until the 24th, the day
Scandinavians celebrate Christmas. “We
will have a daily full Swedish Christmas Buffet
from noon until early evening.” a glazed
Christmas Ham, meat balls, five or six
different flavours of herring and different
varieties of sausage and beetroot salad.
Traditional hot mulled spiced wine with
almonds and raisins.
“The Scandinavuan cuisine is all about
real butter and sauces,” Goran concludes.
“My Mum & Dad had a pub/hotel for 30 years,” says David, “so I grew up in the business. I
had a building company and in the 90’s and had the chance to buy my first free house, the
Queen Anne in Great Hucklow a former Peak District lead mining village in Derbyshire.
It was a great opportunity to buy as the price was low. I built up the business over the next
four to five years, sold it and went back to the construction business. I came to Thailand
in 2000 and came across the location of The Black Swan in 2003, initially I was
reluctant but it turned out to be a good business.”
“The key elements to a successful British Pub is to have good staff, which luckily
I do,”he says, “we serve good pub grub and draft beer. Our kitchen is open from
8am-midnight, Serving home cooked food makes the difference and defines who we are.
A must have is the Sunday Roast and Yorkshire pudding. My Chef Noi followed a recipe
from Yorkshire and from the first attempt they came out of the oven as good
as my grandmothers, and she has been doing it ever since. The best selling item on our
menu is bangers and mash, I buy locally made sausage from Bunters Foods, who make
the best British sausage in Thailand. All our meat pies are made in-house of which steak and
kidney is our best seller, made with shortcrust pastry.
“We carry eight draft beers and one draft cider, 85-90% of bar sales are draft. It’s
a part of the British pub culture for most customers come in and order a pint. The pub is a
meeting place where people connect and move on.
Televisions are on small screens with news channels, we do switch on the big screen for
a significant live sport such as rugby, cricket or Formula One. We are too small for live
music; the music we do play is mostly 70’s and 80s. It’s a fine balance to get volume of the
music and conversation just right, it’s all about keeping customers in the pub.”
We get a lot of people who come here when they are Thaied out of spicy food and need a
fix of British grub.
On Christmas Day we will serve a full 6-7 course traditional lunch from noon till
finish. Starting with a glass of sherry, soup, fish, a choice of roasts, Stilton cheese
and Christmas Pudding.
Famous manager
David Maskrey
PuBLICaN OF
THe BLaCK SWaN326/8-9 , Sukhumvit Rd.Klong Toey, Bangkok 10110
COOK BOOK OF THE MONTHaSIaN FLavOuRS
Publisher: Ebury Press (October 7, 2010)
AVAILABLE:
PRICE:
ISBN-13:
Kinokuniya
THB 667
978-0091938024
by Alan Rosenthal
In this, the first stewed! cookbook, stewed! founder Alan Rosenthal offers 80
one-pot recipes from all over the world. The book is divided up into world
regions: stew is certainly international, whether it’s a Brazilian black bean,
chorizo and pork stew or a good old British Lancashire hotpot. Many of these
food influences have come from living in London. Alan says: ‘I live in Bounds
Green and love the local fishmongers, butchers and bakers – there’s a
Lithuanian shop that sells amazing dark rye bread. Because the area has a large
Greek, Turkish and Polish population, local food shops reflect that diversity.’
Economical, tasty, comforting and simple to make at home, this fantastic new
fully illustrated collection of recipes will appeal to all generations of stew-lovers.
When cooking stew, alan uses chuck steak rather than braising steak as it has a more open
texture so will break down to be tender. With chicken he’d always choose thighs over breasts as
they have more flavour and give a juicier result. His own favourite stew is ‘persian chicken with
sour cherries and walnuts - so unusual and a wonderful balance between savoury and sweet
flavours.’ He has mastered the art of matching flavours with ingredients.
Although stews are easy to cook, Alan offers a couple of failsafe tips: ‘Don’t add too much salt at
the start because stews intensify after a couple of hours’ cooking when the liquid evaporates - you
can always add more at the end if it needs it. Another tip is to keep the heat low so that meat
becomes meltingly tender. If you have the heat turned up too high it’ll toughen everything up.’
ABOUT THE AUTHOR
Stewed! founder Alan Rosenthal quit his job in DVD product management after a stew-reka
moment while on the Circle line on his way to work. He decided to create dishes full-time, and
stewed! was an instant success. After Budgens and Harvey Nicholls started stocking the brand,
both Ocado, Waitrose and Sainsbury’s came on board. Alan currently has four products in the
stewed! range with more on the way in 2010.
Stewed! is a young brand that has given a modern twist to an old-fashioned dish. With its
funky packaging and design, and imaginative ingredient combinations, stewed! has taken the super-
markets by storm. Stews have never been so exciting!
GET TO KNOWOUR MANAGER!
I was born in Bangkok and started working
in the hospitality industry in 1999 at The
Peninsula hotel. In 2001 I moved to The
Oriental (now Mandarin Oriental Bangkok)
this move gave me new opportunities to work
in both western and Chinese restaurants.
After 10 years working in hotels I was looking
for a change that would give me new
experiences. I was looking to move to a
privately owned restaurant, to work with
a smaller team and acquire new job skills. I
wanted to learn the back of house functions
that makes a restaurant work. In August
2009 I moved to Crepes & Co. The first 6
months were quite difficult for me, as I had
to change my mind set to fit the new working
environment. I got through it, enjoy my new
responsibilities and have fun being part of a
team that has grown together. I am also lucky
to work for an owner, who is there for me to
help develop my career and make me feel like
a partner rather than an employee.
As a manager, I try to create a good working
environment with smiles, taking care of both
our customers and staff. It’s important that we
work together as a team and that nobody feels left
to deal with a situation alone. Listening is an
important part of understanding how best I can
help my team who all communicate in Thai.
My hard working colleagues have learnt to build
a guest relationship with a smile and eye contact.
It’s in our nature to ensure guests enjoy
every aspect of their meal by providing the
highest level of customer service.
Working in the restaurant industry can be
demanding: fixed days off, break times and
work load can’t always be guaranteed, which
is draining for the staff. When they feel down
it’s my job to motivate them to go that extra
mile to ensure we deliver a consistent level of
customer service without exception.
I enjoy managing and training people, help
them to achieve their career potential and to
persuade them to change historical mind sets
without arousing resistance or hostility.
everybody has their individual strength I
need to identify and optimise them to achieve
a better working environment.
Crepes & Co, is a unique all day dining res-
taurant, where you will find of course great sa-
vory and sweet crepes but also a fantastic “all
day-every day” brunch and breakfast concept.
On top of all that, in line with the owning fam-
ily background and where they grew up, we
have some really exciting dish from the Mediter-
ranean region, i.e. Morocco, Spain and Greece.
For more info, have a look at our new website at
www.crepesnco.com !
Naphapat BoonsaenOperations Manager, Crepes & Co.
The Black Swan1,850 Bht per set(Available on 25th December)
chriSTmaS SeT menuSDon’t be tied to the kitchen sink during the festive season, let someone
else do the cooking and more importantly the washing up when it’s all
over. Two of our partner restaurants have special set menus one very
British the other from the deep South of US of A.
BourBon ST.775 Bht per set(Available on 24-27th December)
Caesar Salad OR Fresh Garden Salad (Blue Cheese/ Italian/ French/ Thousand Island Dressing) OR Boiled Mixed VegetablesCajun Deep-fried TurkeyHoney-Glazed HamMashed Sweet PotatoesPumpkin Pie
We are going through a progressive re-design of Deals on Wheels and feel
it’s appropriate to ask you, our readers, what else you would like to see in
the newsletter. In return for your constructive feedback we will give you in
return a free delivery with your next order. Simply share your ideas with
us by sending an e-mail to [email protected] and your next
delivery is on us.
Hampers ofJoy & Happiness
1 Bottle of Cabernet-Sauvignon Red Wine from Italthai1 Bottle of Chardonnay White Wine from Italthai1 Bottle of Perrier Sparkling Mineral Water from Italthai1 Bottle of Eau de Perrier Mineral Water form Italthai1 Bottle of Vittel Mineral Water from Italthai1 Bottle of Raspberry Juice from Itathai1 Bottle of Pomegranate Juice from Italthai
1 Bottle of Kiwi Juice from Italthai1 Bottle of Fiji Natural Artesian Water 2 Bottles of Corona Beers 1 Bottle of Shiraz- Cabernet Red Wine - Joy from Central Wine Cellar1 Bottle of Chardonnay White Wine - Joy from Central Wine Cellar1 Pint of Häagen-Dazs Ice Cream
1 Pint of NZ Natural Premium Ice Cream1 Box of Assorted Chocolate1 Box of Walkers Cookies1 Can of Macadamia Nuts1 Carton of Cadburry’s Drinking Chocolate1 Jar of Bonne Maman Cherry Jam5 Packs of Fruit Chocs (Strawberry, Longan, Banana, Pineapple & Mango)
To win one of these hampers overflowing with festive cheer just go to our website www.foodbyphone.com, answer a few simple questions and you could find one of our delivery guys with one of the great hampers with your name on it
“Merry ChristMas and a Very happy and prosperous new year to you all.”
editor in Chief:Laurence Civil
Email: [email protected]
Publisher:Asia Media Studio Co., Ltd.
Email: [email protected]
Sales: Email: [email protected]
Homemade cream of broccoli & smoked bacon soup Crispy croutons and fresh baguette and butterPoached Chilean sea bass with a prawn mornay sauceTraditional Home Roasted Turkey Homemade Chestnut, sage and onion stuffingHomemade bread sauce and cranberry jellyCreamed potatoes and roasted potatoesFresh leeks gratinFresh Baby carrots in a lemon glazeFresh Brussel sproutsFresh roasted Parsnips
Choice of DessertsTraditional Christmas Pudding and Brandy sauce or Homemade Christmas Apple Pie with Custard.
English cheeses (Hartington Blue Stilton, Double Gloucester
and Good Old Cheddar with Red and White grapes and biscuits
Locally made and Brandy laced Christmas cake
Homemade mince pie
