youtube.com/user/foodbyphone PATTY’S FIESTA FEATURED RESTAURANT facebook.com/foodbyphone twitter.com/foodbyphonebkk You Tube Subscribe on Like us on FOOD BY PHONE’S MONTHLY NEWSLETTER DEALS ON WHEELS Facebook SPECIAL PROMOTIONS VIA VIA INDIA HOST GOLD CURRY Order over 599 THB and GET A FREE Pizza Margherita Enjoy a Free Portion of Onion Bhaji with Chutney with order over 499 THB Order over 499 THB and GET A FREE any Topping BOURBON STREET TAKE A SEAT SAIGON RECIPE Order over 499 THB and GET A FREE Fried Mozarella Sticks Order over 599 THB get a Free portion of Kai pad med ma muang Order over 499 THB and get a FREE Fresh salad rolls with shrimp & pork Served With Peanuts Sauce (197-5) LE LAPIN GOLD SIAM WINERY Order over 399 THB and GET A FREE Brownie Gerosteiner Sparkling water ( buy 3 get 1 free 1.5 ltr) BLACK SWAN GET A FREE Chicken Wrap with every order over 599 THB. LAST MONTH’S WINNERS Rinnapat Viratthanant won complimentary vouchers at www.foodbyphone.com worth 1,000 THB MONTHLY COMPETITION 2 winners will receive complimentary vouchers at www.foodbyphone.com worth 500 THB each! Just go to foodbyphone.com and answer a few simple questions. SEPTEMBER 2013 Patty’s Fiesta Celebrates It’s 15th Anniversary On the 9th September Patty’s Fiesta will have been open for 15 years which is indeed an achievement in Bangkok’s dining scene. We felt it an appropriate reason to go back to visit this popular Mexican restaurant. Patty Krisnratana discovered the taste of Mexican food while living in San Francisco as a student. Then while continuing her English language studies in Southampton and Bour- nemouth she was inspired to open her own restaurant when she returned home to Bang- kok. It’s sustained success can be attributed to two factors; it’s location on the corner of Silom Road and Patpong and that she was the first to introduce Mexican cuisine in this loca- tion. Blessed with a loyal staff, the restaurant has built up a strong following of overseas customers who head straight for the restau- rant as soon as they are back in town. “Finding the right ingredients was easy,” says Patty, “as there is a lot of similarity between Mexican and Thai food. It was just the Jalapeno peppers we had to im- port from Mexico. There are various styles of Mexican food such as Tex-Mex or Cali-Mex CONTINUED ON PAGE 2 >>
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youtube.com/user/foodbyphone
Patty’s Fiesta
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
SPECIAL PROMOTIONS
VIA VIA
INDIA HOST
GOLD CURRy
Order over 599 THB and GET A FREE Pizza Margherita
Enjoy a Free Portion of Onion Bhaji with Chutney with order
over 499 THB
Order over 499 THB and GET A FREE
any Topping
BOURBON STREET
TAKE A SEAT SAIGON RECIPE
Order over 499 THB and GET A FREE
Fried Mozarella Sticks
Order over 599 THB get a Free portion of
Kai pad med ma muang
Order over 499 THB and get a FREE Fresh salad rolls
with shrimp & pork Served With
Peanuts Sauce (197-5)
LE LAPIN GOLD
SIAM WINERy
Order over 399 THB and GET A FREE
Brownie
Gerosteiner Sparkling water
( buy 3 get 1 free 1.5 ltr)
BLACK SWAN
GET A FREEChicken Wrap with every order over 599 THB.
LAST MONTH’S WINNERSRinnapat Viratthanant
won complimentary vouchers at
www.foodbyphone.com worth 1,000 THB
MONTHLYCOMPETITION2 winners will receive complimentary vouchers at www.foodbyphone.com worth 500 THB each!
Just go to foodbyphone.com and answer a few simple questions.
SEPTEMBER 2013
Patty’s Fiesta Celebrates It’s 15th Anniversary
On the 9th September Patty’s Fiesta will
have been open for 15 years which is indeed
an achievement in Bangkok’s dining scene.
We felt it an appropriate reason to go back to
visit this popular Mexican restaurant.
Patty Krisnratana discovered the taste of
Mexican food while living in San Francisco
as a student. Then while continuing her English
language studies in Southampton and Bour-
nemouth she was inspired to open her own
restaurant when she returned home to Bang-
kok. It’s sustained success can be attributed
to two factors; it’s location on the corner of
Silom Road and Patpong and that she was the
first to introduce Mexican cuisine in this loca-
tion. Blessed with a loyal staff, the restaurant
has built up a strong following of overseas
customers who head straight for the restau-
rant as soon as they are back in town.
“Finding the right ingredients was easy,”
says Patty, “as there is a lot of similarity
between Mexican and Thai food. It was
just the Jalapeno peppers we had to im-
port from Mexico. There are various styles
of Mexican food such as Tex-Mex or Cali-Mex
CONTINUED ON PAGE 2 >>
depending where on the boarder you may be
eating. I decided to make my style Thai-Mex
which is better quality than the food found in
some restaurants in Mexico. We do also serve
Thai dishes.”
“Having a team of Thai cooks in my kitchen,”
she says, “I am the key person who is
responsible for maintaining the authen-
tic Mexican taste, personally training my
staff about the precise details of how to
cook every dish.”
The restaurant is spread over two floors
with a capacity for up to 80 customers.
It’s decorated in avocado green and chilli
red with an extensive collection of Mexi-
can photographs and memorabilia on the
walls to set the right mood. This is en-
hanced by the nightly musical performances
of Mr Joe, the Pilipino entertainer who has
been playing in the restaurant for the last sev-
en years. “He is very popular,” she says, “as he
understands the type of music my customer
like and they can relate to him and his easy
going style.
Cocktails are an essential part of the Mexican din-
ing experience. “The Margarita is our signature
cocktail,” she says. “I serve mine San Francisco
style with the rim of the glass coated with salt and
sugar. It must have a nice bold taste the right bal-
ance of tequila and lime juice. I pour a between
one and a half to two measures of tequila per drink
to serve a margarita with attitude.”
FEATURED RESTAURANTPatty’s Fiesta
Opening Hours : 10am-1am
2013
Credit cards :
Price per person without drinks :
FBP partner since :
Patty’s Fiesta109-111 Patpong Soi 1Bangrak Bangkok 10500
Phone: 0-2632-7898
www.thedublinerbangkok.com
All major credit cards accepted
THB 400
“Beef Fajita is my best selling dish,” she says. “I only use top quality in-
gredients. I use Thai-French beef as the meat must be good quality otherwise
when rolled with the tortilla it would be too chewy, which is not the taste
experience I want to serve.”
This dish is served with refried bean, Mexican fried rice and guaca-
mole made with Australian avocado. “The imported variety,” she says,
“has a better taste than those I could buy locally.”
“I like to serve plenty of cheese with my Mexican dishes,” she says.
“I buy large blocks of New Zealand cheddar which is cut and grated fresh
to order.”
“Our tortilla’s are home made,” she says. “When I use them to make
our Quesadillas, the tortilla is folded around grated cheese and cooked until
the cheese melts. The taste is very similar to a thin tasty toasted sandwich.”
“Another very popular dish is Chimichanga,” she adds, “This is made
with the tortilla rolled around bite size pieces of chicken in spicy tomato chilli
salsa that’s deep fried. When cooked it looks very similar to a large spring
roll. The secret to a great Chimichanga is that it must be fresh and crisp.”
After a Mexican meal Patty recommends a shot of quality tequila
as a digestive.
“I serve a comfortable home style of Mexican food,” Patty concludes,
“drawing on the taste of the mother tongue that I first discovered
overseas.”
Anyone who visits the restaurant on it’s birthday, 9th September will be of-
fered a complimentary glass of Sangria to celebrate the occasion,
FEATURED RESTAURANT
Patty’s Fiesta
PERSONALITyOF THE MONTH
A year ago we visited Snapper shortly after it open as essentially a one shop house
New Zealand Fish and Chip Shop. In the intervening period it has expanded taking over the
two shophouse units next door to evolve into more of a New Zealand food restaurant where
the emphasis is still focused around fish and chips. We met with Craig McLean one of the three
Kiwi partners in the venture to discover the story.
“The opportunity arose for us to expand into the two shop house units next to our
original restaurant,” says Craig, so we brought in another partner, an old school friend from
back in New Zealand. Between mid September through until mid December we worked to
combine the two premises into one, unique aquatic artwork was shipped in from New Zealand
and we now have a 140 seater restaurant on two floors inside plus the terrace out front with
seating that combines more traditional tables and chairs with lounge style seating for families
or larger groups of friends.
With the expansion we re-vamped the kitchen and brought in an International chef with
experience of cooking in Australia and New Zealand who understood the tastes and
textures we were looking for and who was capable of running an professional kitchen.
We have moved onto offer a full menu of New Zealand although 70% of what we
are selling remains fish and chips. All our fish is imported from New Zealand, our batter
is a combination of wheat and corn flour to create a lighter crisper batter that is possibly
moving more towards tempura. We offer hand cut fries made with local and sweet potato.
Due to the high sugar content in the local ‘spud’ we cook them three times. First par boiled
for a soft interior, then low temperature deep frying, chill them before blasting them at full
temperature for the crispness required.
“Not all the fish is deep fried,” he says, “we now have premium New Zealand fish
which we pan fry. Most people will be familiar with Snapper and Lemon Sole but we also have
Blue Cod a plump fish that produces good fillets, has a very low oil content whose population
is sustainably managed under New Zealand fisheries quota. The other is Orange Roughy is New
Zealand’s highest value fishery, accounting for 17.2% of total finfish export earnings.
“We also have Bluff oysters which are regarded as a New Zealand delicacy, with a deli-
cious creamy taste grown in the cool clean waters of Foveaux Strait at the bottom of
South Island. Our fish is smoked in house with Manuka wood, a Kiwi favourite that creates a
delicate smokey taste.”
To demonstrate the new dishes about to be added to the menu I was invited to taste
the fish New Zealand crayfish bisque, an excellent creamy taste and New Zealand Abalone
ravioli perfectly execute.
There is more to Snapper than just fish and chips.
CRAIG MCLEANSNAPPER RESTAURANTS
We deliver over 100 of Bangkok’s best restaurants directly to your door.
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Hucky Eichelmann Thailand Tour 2013Ticket 1,200 THB
So Amazing Chefs
Lamb of God Live in Bangkok
Thailand OpenTicket 800-4,500 THB
Bangkok 15th International Festival of Dance & Music 2013
Justin BieberBelieve Tour 2013Tickets 2,500-6,500 THB
For more than two decades, Bangkok Gems & Jewellery Fair has continued to establish itself as a professional trade event of choice. Thailand has had a reputation for its craftsmanship and the ability in applying an ancient traditional with modern technology to achieve perfection in the production of impres-sive jewellery and jewels this easily proves Thailand status to be The World’s Gems & Jewellery Hub.
Last year, his tour generated nearly 20,000 fans to the concerts and over 800 students to the workshops. This year, he will se-lected exciting solo music form Germany and Thailand includes His Majesty’s the King’s music: Still on My Mind, Never Mind the H.M. (Hungry Men’s) and Oh I Say. “The reason I selected some of His Majesty’s more jazzy tunes is that I would like to present this concert as a “Happy Birthday” tribute to our beloved King”, Hucky says.
The four-day epicurean showcase promises something for everyone, including two-hour cooking classes given by world renowned chefs, themed seven-course degustation dinners, and a wine night featuring a four-course set menu curated by master sommeliers and paired with exquisite wines
Lamb of God is an American heavy metal band from Rich-mond, Virginia. Formed in 1994, the group consists of vo-calist Randy Blythe, guitarists Mark Morton and Willie Adler, bassist John Campbell, and drummer Chris Adler. They are a part of the New Wave of American Heavy Metal movement.
Newly-crowned Wimbledon champion Andy Murray leads three of the world’s top 10 tennis players confirming their participa-tion in the Thailand Open 2013. The other two being Canadian rising star, Milos Raonic ranked 15th in the world and popular Russian Mikhail Youzhny, who will be making his first appear-ance in Thailand.
This year’s festival is bringing Operas that haven’t previously performed in Bangkok, such as The Barber of Seville and The Tales of Hoffman from Russia. Overall it presents a total of 20 performances spread over a period of five weeks.
Thailand will be the first pitstop on the Asian leg of Justin Bieber’s global tour. This will also be his first official concert in Bangkok brought to Thailand by Motorola, Muang Thai Life Assurance and Singha Corporation.
When? What? Description More info?
Tel +66 2262-3456
www.bangkokfestivals.com
www.thaiticketmajor.com
WHAT TO DO IN BANGKOK
Organised by Thai Gems and Jewellery Traders Association Tel +66-2630-1390/7
www.thaiticketmajor.com
Tel +66 2624-0000
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