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THE DUBLINER IRISH PUB

FEATURED RESTAURANT

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SPECIAL PROMOTIONS

INDIAN HUT

PANAME

THE NINTH

Order any two curries vegerarian or non

vegetarian from maincourse Get one portion of Dal Tarka FREE

Condition : The scheme isvalid from main course

(curries) only

Order Over 499 THB and get a

FREE Moelleux au Chocolat

Order Over 499 THB and get Free a

portion of (Cake of the day)

KONAYA

BLACK SWAN MADAM T

Order over 499 THB GET FREE a portion of Prawn Tempura (206-6)

Buy a Baguette Sandwich and get a

Half one for Free

Order over 499 THB and get Free a

portion of Crab Spriing Rolls

BANGKOK BURGER

PATTY’S FIESTA

Order Over 599 THB and get a Free Bottle of Coke

Order Any 2 main course and receive a Free portion of

Nachos with Chicken or Beef

KRUA ROMMAI

Order Over 499 THB and get Free a

portion of Fish Cake (5 pcs)

LAST MONTH’S WINNERSTerry Shuster & Petros Rigas

won complimentary vouchers from

Olivie Cafe worth 500 THB each!

MONTHLYCOMPETITION2 winners will receive complimentary vouchers at The Dubliner worth 500 THB each!

Just go to foodbyphone.com and answer a few simple questions.

AUGUST 2013

Where the original The Dubliner once stood is

now a pile of rubble as what was Washington

Square awaits redevelopment. The iconic Irish

pub has moved to a new home in Sukhumvit Soi

33/1 with the pub on the first two floors and a

boutique hotel on floors three to five. Now that is

a positive encouragement for responsible drinking.

While the spirit of the original pub lives on,

the new place has established its own iden-

tity, with an Irish persona fit for today with

more emphasis on décor, less on bric-a-brac,

a terrace out front rather than in back and

a menu that has been brought up to date.

Being Irish owned and operated The Dub can jus-

tifiably claim that it is truly an Irish pub with the

hospitality to match. It has regular live music and

while not a full blown sports bar, there are several

wall mounted LCD screens to screen major sport-

ing events.

In charge of the kitchen is Head Chef Joanne

Pobletes from The Philippines who was em-

ployed at the original The Dubliner on the

corner of Washington Square for 13 years,

including six as Head Chef. Although not

Irish, she has picked up several Irish culinary se-

crets over the years, including adding cabbage

to mashed potatoes to give them more texture,

CONTINUED ON PAGE 2 >>

and crushed cashew and walnuts to her apple

crumble for a little added crunch.

Dubliner’s food menu has evolved over the

years and now has more international dish-

es to appeal to a wider selection of tastes.

Here breakfast isn’t time specific, it’s served

from 8am when they open and throughout the

day, so no matter what time you wake up its

still being served. There a three options: a Full

Irish Breakfast, a hearty start to the day; Mini Fry

for those looking for something lighter; and the

Workman’s Breakfast, a sirloin steak, two fried

eggs and homemade chips. I was pleased to see

that they are now serving Eggs Benedict, which

I rate as the perfect ‘brunch’ dish. In the spirit

of Irish cuisine they have added the “O” muffin

topped with your choice of scrambled egg, back

bacon or a fried egg, the combination is personal

choice.

The two new starters on the menu are Gar-

lic Mussels in a white wine cream sauce and

Smoked salmon. The burgers come in two

sizes: 180gms or 360 gms topped with the

optional choices of bacon, fried egg, sau-

téed onions, mushrooms, coleslaw or cho-

rizo sausage. Sandwiches are always a popular

lunchtime choice and there is an extensive selec-

tion.

Pasta, or more particularly spaghetti, is

served with three sauces, beef bolognaise,

carbonara and arrabiata. I tried the arrabiata

and was favourably impressed. The sauce is made

with garlic, tomatoes and red chilli peppers cooked

in olive oil. Served with chorizo a smoke-flavoured

FEATURED RESTAURANTTHE DUBLINER IRISH PUB

Tuesday-Sunday 11am -10pm

2013

Credit cards

Price per person without drinks

FBP partner since

The Dubliner Irish Pub

21 Sukhumvit Soi 33/1

Bangkok 10500

Phone: 081-928-2116 (The Pub)

0-2662-8095 (Hotel)

www.thedublinerbangkok.com

All major cards

250 THB

pork sausage from the Iberian peninsula. The tangy tomato sauce contrasted

nicely with the salty chew of the sausage, a combination that produced a

very nice bowl of spaghetti.

The first of the two traditional main couses tasted was Dubliner Irish

Stew made with stewed lamb, potato, onion, carrot and leeks with a

portion of Joannne’s Irish mash in the centre of the bowl. The plating

was modern bistro on plain white china.

Then a three inch deep bowl of Shepherd’s Pie a stew of minced

beef, onions and carrot, topped with creamy mashed potato finished

with a crust of melted cheese, indeed a hearty feast. With this I was

able to test the newest addition to their sauce rack: HP sauce with Guinness,

a tasty combination and a perfect match for an Irish pub.

To finish I tried the stand-out Sticky Toffee Pudding, a very gener-

ous wedge of moist, rich pudding, smothered with a sweet sticky toffee

sauce that contrasted with the scoop of vanilla ice cream.

“Fish and Chips remains our best selling dish,” says Wayne Asprey,

General Manager. “We feature John Dory cooked in crispy beer batter

served with tartar sauce, French fries and mushy peas. Some people com-

plain that are portions are too large, well that’s just the way we are and how

we like to treat our customers.”

In the cellar they have kegs of 14 different beers on draught: Irish,

British, Asian and Thai. I enjoyed the perfectly pulled half pint of Guinness,

served at the perfect temperature to sink the black through the white.

Dubliner Place, the boutique hotel, offers 15 deluxe rooms and 3

suites all accessed by private elevator. The rooms are spacious and

each is equipped with a fridge, microwave and a rain shower in the

bathroom. Non smoking rooms are available on floors three and four with

smoking rooms on the fifth. Room service is available 24/7.

FEATURED RESTAURANT

THE DUBLINER IRISH PUB

PERSONALITYOF THE MONTH

“Bangkok has become a large and metropolitan city,” says Hussain Eidi, owner of the

popular Beirut Restaurants. “Its the ethnic diversity of the people who are living and visiting

here that has driven our restaurant expansion. On top of this the eating culture of Thais has

changed considerably in the past 10 years. Today, they are much more open-minded when it

comes to food and many of them are regular customers at our restaurants.”

“Although all of our restaurants have been located in Bangkok, for sometime we have

been looking to expand outside of the city,” Eidi says. “In terms of potential customers,

Pattaya seems to be a good choice. We recently opened our first restaurant outside of Bangkok

in Foodloft Pattaya on the 3rd floor of Central Festival Pattaya Beach Mall. We are attempting to

follow where our customers want us to be and are hopeful this will be a good choice.

“Since we first opened 14 years ago with have steadily built up a Thai customer base,”

he continues. “Now we are seeing a growth in the number of Japanese customers. Sometimes

at lunch our Thonglor Branch on the 1st floor of Eight Thonglor is fully packed with Japanese

housewives. One factor could be that 30% of our menu is vegetarian.

“Lebanese food is the most popular cuisine of the Middle East and many of our cus-

tomers come from this part of the world. The numbers, however, vary with the location of

the restaurant. At our Ploenchit Center and Bumrungrad Hospital branches it’s about 40%; at

the Silom branch the number drops to 20%-30%; and at our Thonglor branch, it is only10%. At

Pattaya, it is still too early to tell.

“As Eid at the end of Ramadan falls on 7 August, we will be having a special menu in

all of our branches,” he adds.

“We accredit the popularity of Lebanese food not only to its good taste, but also to

its being regarded as one of the world’s healthiest cuisines. Most often dishes are either

grilled, baked our sautéed in olive oil; butter or cream is rarely used other than a few in desserts.

Vegetable are often eaten raw, as well as being pickled or cooked. Herbs and spices are used

and the freshness of ingredients is very important.

“We have expanded to several locations, but we work hard to main a high and consis-

tent level of quality. As an authentic taste is what defines Beirut all of the Lebanese spices are

imported, but as we also focus on freshness all fresh ingredients are sourced locally. At Beirut,

we never compromise on authentic flavour or the freshness of the products that we use in our

restaurants.

“The most popular element of Lebanese cuisine is mezza, a banquet of appetisers,” he

adds. “That is why our best selling dish is always Hummus, closely followed by Tabu-

leh. Falafel are also very popular. All the wraps are popular at lunch as they are easy to grab and

go. The BBQ dishes are also a big hit among our customers.”

Lebanese food is now a part of the dining scene in both Bangkok and Pattaya. Its pop-

ularity is fuelled by the Beirut chain of restaurants, a group that emphasizes authentic

taste and fresh quality ingredients. If you have never tried Lebanese food, by all means drop

in at one of the Beirut Restaurants. You are bound to be impressed with the experience.

“As an authentic taste is what defines Beirut,” he says, “all of the Lebanese spices are imported

while fresh ingredients are sourced locally. As we focus on freshness, its important to make sure

that our ingredients are best quality and very fresh.”

HUSSAIN EIDIBEIRUT RESTAURANTS

RECOMMENDED DISHES

TRY SOMETHING NEW TODAY

27-4 QuesadillasHome-made tortillas stuffed with cheese, spin-ach and a choice of beef, chicken or beans.

335 THB

660 THB

101-10 Baked Prawns with salt and chilli

425 THB

1050 THB

161-13 Cheese SaladWhite cheese, tomatoes and herbs

175 THB

500 THB

180-44 Chicken Rice

114-20 Crispy Salmon with crushed potato with fresh herbs served with Mediterranean sauce

924-15 Japanese Shortcake Square

120 THB165 THB

184-21 Grilled Scallop with cheese and eggplant

184-28 Diced Lamb Steak

260 THB

67-34 Murgh MakhanwalaSucculent chicken simmered in creamy fenugreek-flavoured tomato gravy.

7th-11th Augustby ThailandRestaurant News

Friday 9th August, 7.30pm,

12th August, 6-9am

Monday, August 12

28th July, 6am

Tuesday, August 21

Bangkok Restaurant Char-ity Week 2013

BOC Charity ConcertTickets THB 800Children THB 600 available from Robinson School of Music (Sukhumvit 31), Rob-inson Pianos, 5th Floor Siam Discovery or Concierge

Hungry Ghost Festival

12th Half Marathon Bangkok

HM Queen Sirikit’sBirthday

Sonic Bang BangkokTickets THB 4,000-5,000

Under the concept of “Bangkok the City of Borderless Gas-tronomy” top chefs in Thailand and from around the world are coming together to organise a series of charity gala dinners to raise with the proceeds being donated to the Royal Proj-ects. They include Chef Ian Kittichai and Chef Pete Pitakwing from SMITH, Chef David Thompson from Nahm, Chef Gaggan Anand from Gaggan and Chefs Bo Songvisava and Dylan Jones from Bo.Lan.

The performance includes Wagner’s Prelude to “Die Meisters-inger; Bruch’s Violin Concerto in G major and; Dvorak’s New World Symphony No 9

Hungry Ghost Festival, which takes place on the full moon (fifteen day) of the seventh lunar month of the Chinese lu-nar calendar (usually in August). This festival is celebrated in the towns and cities of Phuket, Chiang Mai, Bangkok, and Chiang Rai, and most places with a Chinese community. In Phuket this is called Por Tor and is a unique celebration.

Half marathon 21km, Mini marathon 10km, Fun Run 6km, Walk Run 1.8kms

To celebrate Her Majesty’s 81st Birthday Anniversary ,to raise funds for contribution to the Queen Sirikit Center for Breast Can-cer, King Chulalongkorn Memorial Hospital, Thai Red Cross So-ciety and to support and promote health consciousness through exercise with a series of walk – run competitions. The event encourages community participation in exercise.

is also Mother’s Day in Thailand. A Public Holiday and most Thai people celebrate the occasion by spending time with their families.

A one day event with over 30 artists, including, Petshop Boys, Pitbull and Ash, performing live across six stages

When? What? Description More info?

Intercontinental Bangkok,www.charityorchestra.org

Queen Sirkit National Convention Centreinfo@jogandjoy.net

WHAT TO DO IN BANGKOK

www.bkkrestaurant-week2013.com, www.facebook.com/BKKres-taurantcharityweek.com e-mail trnclub@yahoo.com

Impact ArenaBangkokwww.sonicbang.net , www.thaiticketmajor.com

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