Download - Food by Phone Newsletter September 2014
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TriBeCa resToBar The UpsCale ameriCan Dinner
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
Al NAFooRA
SAlRo MAN
WiNES by lovEly WiNE
Order over 599 THB and get a FREE
Shawarma Sandwich
Order over 599 THB get a Free portion
of Yangyom Chicken 250g (Code190-1)
2 Bottles of Corte Viola: Red and White
only 999 THB (989-99)
PizzA MANiA
FAMoUS AMoS CookiES UP To yUU
Buy any 2 pizzas and get a free
Pizza Margherita
Buy any cookies 300g get a cookies
100g for free
Order Over 599 THB get free a portion of
Matcha Pudding
lE lAPiN
SUNRiSE TACoS
Buy 1 Get 1 Free (Big Size Sandwiches
only)
order over 599 baht and get a free
slice of apple pie
TRibECA
Free Cake of the Day with order
over 499 THB
LAST MONTH’S WINNERChristian Todte won 2 nights voucher at
Aava resort with Exotissimo Travel Agency
2 winners will receive complimentary vouchers at
OCTOBER 2014
A unique dining concept inspired to frequent visits
to New York and absorbing the ‘Big Apple’ life-
style. It is one of Rishi Arora’s favourite cities where
locals wake early and queue at their favourite eat-
eries to start their day with a good breakfast or
brunch. He and his sister Shareen wanted to bring
the affordable New York breakfast/brunch culture
to Bangkok and opened TriBeCa in the fashion-
able Thonglor residential district where they serve
classic American staples, made fresh with good
quality ingredients at anytime of the day when
guests feel the need.
They wanted to offer something different to what
was already in available in Bangkok. They chose
the name TriBeCa as it’s a neighbourhood of
Lower Manhatten of New York City that has
the buzz they wanted to recreate. It’s a acro-
nym from Triangle Below Canal Street, an area
bound by Canal Street, West Street, Broadway
and Vesey Street.
They gave this concept to Whitespace a design
consultancy headquartered in Bangkok, found-
ed in 2004 by American architect David Mayer.
They had the cultural understanding to create
an authentic New York cool look for this brunch
orientated bistro style restaurant. To explain the
name to those unfamiliar with New York a floor
to ceiling map of the district covers the far wall.
The space they had to work with was split level
as part sits over the entrance to the building’s
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underground car park. White tiles, painted brick
walls and wooden panels is complimented with
three leather booths to complete the loft deck.
It’s bathed in plenty natural light during the day.
Leading off of the loft is a covered outdoor area
with a large table for 14, a useful overflow area
at busy times such as weekends and to accom-
modate those guests who wish to smoke with-
out having to leave the restaurant. A curious
artefact on the bar counter was weighing scales
with a clock face, it’s origins remain a mystery,
Rishi found it an antique market in Bangkok. It
looked totally appropriate for this setting.
The first dish we tasted was created by Rishi,
Home Made Truffle Mac & Cheese Balls. Small
pieces of macaroni in a rich creamy four cheese
sauce infused with truffle oil rolled into a ball,
dipped in a light batter and deep fried, reserved
on waxed paper sitting in a mini metal fryer.
Easy dining comfort food suitable for any time
of the day.
Next the plate wide Triple Deck Club Sandwich
filled with grilled chicken breast, slices of fresh
tomato, lettuce, fried egg and cheddar cheese
between three slice of toasted Maison Jean-
Philippe sour dough bread, cut into three por-
tions pinned together by a bamboo stick. A very
generous serving and possibly one of the best
Club sandwiches in Bangkok.
We were particularly impressed with their Spa-
ghetti Aglio Olio, generous portions of halved
Kalamatta olives and cherry tomatoes in a spicy
tomato sauce with the lingering taste due to the
FEATURED RESTAURANTTriBeCa resToBar
Opening Hours :
2013
Credit cards :
Price per person without drinks :
FBP partner since :
Tribeca restobarGround Fl, Nihonmura Mall Thonglor Soi 13 Bangkok 10110
Tel 0-2712-9209
www.tribeca-restobar.com
All major credit cards accepted
THB 350
use of Korean chilli flakes and crispy bacon. The
pasta was perfectly cooked al dente another
perfect any time of the day dish. We enjoyed
quality wine by the glass with the meal.
To finish the meal an indulgently chocolate Malt
cake with toasted marshmallow frosting that
had been flame torched. When it came the table
we first thought it was an Alsaka meringue icing
but the marshmallow was so much lighter and
a perfect taste and texture combination. Culmi-
nating with a professionally extracted espresso.
They do have a dinner menu for guests look-
ing for something a little more substantial which
can be ordered at an time.
An authentic slice of Big Apple dining profes-
sionally delivered.
Open Daily 09.00 - Midnight(kitchen closes 3.30-5.30pm)
The hoT Dog man
PERSoNAliTyoF ThE MoNTh
DAviD STANToN
Originally from Wellington New Zealand, David graduated from Syra-
cuse University New York. It was his ingenuity at reaching the office of
the Human Resources Director that landed him an internship at Four
Seasons New York. From there he worked for 12 years with the luxury
hotel group first based in New York, then in Hampshire UK but being
a city boy lived in London. From there he travelled the world as part
of the opening team of their new properties. He first came to Asia
as Assistant Food & Beverage Director with Four Seasons Hotel Hong
Kong. “New York will always be my favourite city,” says David, “in
terms of getting things done, the speed of Hong Kong out performs
the Big Apple.”
Ever ambitious he took the promotion to Food & Beverage Director
in the beach resort of Four Seasons Koh Samui. “What I loved about
working it the hotel business is that it’s full on 24/7 and never gets
a chance to close. I was working doctor’s hours. It was a challenge
dropping down a couple of gears to the slower pace of a beach resort,
the plus was I had more time to interact with guests.”
“After 12 years with Four Seasons I was at the stage in my life when
I wanted to do my own thing,” he says. “Quitting Four Seasons was a
hard decisions because looked after me so well. My formal suit and tie
was the costume of the job role, when I put it on got into work mode
when I came home I could take it off, come out of character and be
myself. That doesn’t happen when you are running your own business.
The one thing I still miss is working with a team of professionally like
minded people.”
David has now been living in Bangkok for three and a half years. He
previously had a bar ‘print’ with a easy going atmosphere offering a
‘zero attitude’ night life experience. Chris Foo of BREW Bees & Cider
had discussed the idea of doing something different. One rainy Tues-
day night the idea for BANGERS gelled over a game of pool. A mutual
anti-burger sentiment they wanted to offer something different simple
honest hot dog made from sausages of the world, hand crafted beers
and shakes made with fresh milk, ice cream and flavoured syrups free
of crushed ice. The name BANGERS has two origins one the colloquial
name for sausages, the other the name of the city we live in.”
There are just two core elements to a hot dog, a bread bun and
a grilled sausage. “We didn’t want a yucky soft sweet fairy bread
bun,” he says, “it took us ages working with Maison Jean-Philippe
to get the bread right. The other thing was the sausage. I was
surprised that there are more than 12 sausage makers in Thailand.
We knew that weeded seven different types of sausage. To decide
which sausages to use we did a strict blind tasting, what amazed
me was and a cross the board our tasting panel were agreement in
which to use. We now have six sausage suppliers.”
“To serve the perfect shake we had to find the right machine,” he
says, “they became an unexpected hit. The beers was easy, they
come from Chris’s company, I was surprised how educated our cus-
tomers are about them.”
“All that I have brought from my hospitality background was my
pickiness,” David admits. “At Four Seasons the majority of our guests
were staying on company expenses. Running my own small business
I realise that our customers spending there own money. While I was
working for the when I came to Bangkok I would stay at Metrolitan
for the privacy. I will never live in a city that I am more confused
about. I do feel very at home in my Thonglor neighbourhood.”
Thursday 9th October, 5pm at 36/228 Nichada Park Soi 6,
Thursday 9th October, 11am-1.30pm at Foreign Correspondents Club Thailand, Maneya Centre, 518/5 Ploenchit Road
16-19 October Sofitel, Sathorn Road
Sunday 12th October 6am at Rot Fai Park Chatuchk. Run over a choice of two distances, either 3.5km or 10km
Thursday 30th October, 7pm at Impact Arena Muang. Thong Thani
Saturday 25th Oc-tober 10am-4pm, Benjasiri Park, Phrom Phong
NNR 20th Anniversary Charity Fashion ShowSuggested donation for entry THB 300
Bangkok Business Connections
happy Wishes Festival
So Amazing Chefs
rmhC mini marathon for KidsEntry fee THB 350
Mariah Carey live in bangkokTickets 1,500-10,000 THB bookable through Thai Ticket Major
A showing from the collections of Rusi Design, S.J.International and SAG. All to proceeds will be donated to Sparrow House Foundation.
These are said to be the best networking lunches in town.
A festival of cooking classes, lunches and dinners with 9 of the finest French chef, Alan Caron from Amsterdam,Holland , Chris-tophe Paucod from Tokyo,Japan, Daniel Hebet from Avingnon, Francd, Didier Carou, Hanoi, Vietnam, Laurant Peugeot, Pat-trick Jeffroy, Britanny, France, Paul Smart, Bangkok, Thailand, Stephane Bonnet, Voirain, France and Stephane Vieux, Tokyo, Japan. Qdqrwd
A day in the park filled with fun activities, food and games to raise funds for the Wish Foundation to help a terminally ill child’s dream come true.
This event is organised by Ronald McDonald House Charity to en-courage a healthy lifestyle in the young.
The best selling female artist of all time embarks on the “The Elusive Chantreuse Show” world tour which kicks off in To-kyo on 4th October visiting many countries in Southeast Asia before come to Bangkok for just one night.
When? What? Description More info?
www.facebook.com/thailandmakeawish
Tel 0-2824-l [email protected]
WhAT To Do iN bANgkok
Contact-person Sarah Glaze081-798-0806
Tel 0-2652-0580/[email protected]
Tel 0-2277-6670/1www.rmhc.or.thwww.facebook.com/rmhcthailand.
Tel 0-2262-3456 www,thaiticketmajor.com