food by phone newsletter february 2014
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Food by Phone offers a service to restaurants by providing an alternative sales channel as well as a service to customers by bringing to them the food that they could only get by braving the terrible Bangkok traffic.TRANSCRIPT
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SunriSe TacoS
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
BEIRUT
BREIzH cREpES
LE pETIT zINc
Order over 599 and get a Free
chicken Shawarma Sandwich
Order over 499 THB and get a Free
crepes
Order over 499 THB and get Free
crème brûlée
cAFE TARATINE
GOVINDA THE BLAck SWAN
Order over 599 THB and get a 2 Free Home Made
cookies
Order over 599THB and get Free
pizza Margherita
Order a Full Baguette Sandwich and
get a Half one for Free
VAI VIA
OLIVE
Order over 599 THB and get a FREE
pasta Arrabiata
Order over 599 THB and get a FREE
Greek Yogurt with Honey & Almonds
THE SWISS cHOIcE
Order over 499 THB and get a Free
potato and cheese Salad
LAST MONTH’S WINNERWAEO-RA-WI won 2,000 THB
“Yoga Session” voucher with Pickaboo!
2 winners will receive complimentary vouchers at
FEBRuARY 2014
Greg Lange runs many other restaurants but it
was a friend who inspired him to open Sunrise
Tacos. “Mexican is my favourite food,” says Greg.
“It’s the first thing I would eat when I went back
to the uS, the lights went on and I thought, Why
not bring good Mexican food to Thailand?.” He
opened his first Sunrise Taco on 15th April 2007
in Bangkok on Sukhumvit Rd between Soi 12 and
Soi 14. Today there are six outlets in Bangkok, one
in Pattaya and their first international branch in
Phnom Penh.
“We offer a casual dining experience,” he says.
“The decor is a colourful as often seen in Mexico
but in a modern style. Mexican food in the uS
comes in Cal-Mex and Tex-Mex, we offer both,
We also have some authentic Mexican food that
is normally only found in Mexico.
“Around 40% of our ingredients are imported,”
he says. “I wanted to bring a real Mexican dining
experience to Bangkok we had to serve authen-
tic corn tortillas, not the processed corn torti-
llas that are found in the markets and used by
many restaurants. That is why we source your
corn from 100 years old Scoular Company in Ne-
braska we trust it because it’s non-GMO food
grade corn that is grown specifically for making
CONTINuED ON PAGE 2 >>
SpEcIAL pROMOTIONS
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Bangkok’s Best Restaurants delivered to your door at your Fingertips!
corn tortillas. They have top grade equipment
to make sure the corn kernels are high quality
and safe from foreign objects. We cook our corn
chips freshly throughout the day using trans-fat
free rice bran oil.”
“We also import avocados, San Marcos chi-
potle peppers, Cholula hot sauce, American
cheddar, Mozzarella and Monterey Jack cheese,
some Mexican spices and our beef; Australian
Waygu 500 day grain fed beef and uSA Black
Angus grain fed beef,” he adds. “The difference
this buying decision makes is the difference be-
tween night and day in taste. The taste would
be nothing like Sunrise Tacos if we did not use
high quality ingredients.
We guarantee the freshness of our food by buy-
ing our ingredients from businesses committed
to sustainable practices and to providing only
high quality products.
FEATURED RESTAURANTSunriSe TacoS
Of our local sourced produce Pork shoulder and
chicken is supplied by CP Group in Bangkok, fish
from the Royal projects and Makro
Sunrise Tacos is the number one Mexican res-
taurant in Bangkok with over 80,000 fans on
Facebook and the largest Mexican restaurant
brand in Thailand. Their main goal is to satisfy
our guests by providing nutritional, healthy and delicious Mexican food.
They offer a culinary trip to Mexico without leaving Bangkok!
“Thais are now really into Mexican food,” he adds, “their favourites
are the first three in our top four dishes.”
Topping the list is USA cowboy Tacos, three crispy tacos stuffed
with ground sirloin beef, cheddar cheese, lettuce onions and fresh
tomato salsa. It served with a choice of Mexican rice and beans,
salad or hot home made tortilla chips. Sour cream or Guacamole can
be added with a supplement payment.
Nachos cheese Supreme with chicken served on a large mountain
of tortilla chips topped with Monterrey Jack and cheddar cheese.
It’s loaded with black beans, pico de gallo, cilantro, chopped onion,
jalapeño and sour cream.
FEATURED RESTAURANTSunriSe TacoS
Grilled chicken Fajita, grilled chicken breast marinated in fresh citrus
and chillies, served on a sizzling skillet with lightly seasoned sautéed
onions and bell peppers accompanied with fresh flour tortillas, Mexi-
can rice, refried beans, pico de gallo, sour cream, lettuce and cheese
chicken Quesadilla perfectly seasoned chicken with melted cheese
and tomato salsa, on a large homemade tortilla folded and grilled.
Served with a side of sour cream and Sunrise salsa.
Echiladas Suizas (Tomatillo and cream Sauce), three hand rolled soft
flour tortillas filled with slow cooked pulled chicken with a fresh
cream sauce and melted cheese served with Mexican rice and refried
beans.
Sukhumvit Rd between Soi 12 - Soi 14Opening Hours : 24 hours
Silom Rd, Corner of Soi 4Opening Hours : 24 hours
Terminal 21 Mall - 4th floor, Sukhumvit Rdand AsokeOpening Hours : 10am-10pm
Promenade Mall, 2nd Floor, 589 Ram Inthra RdOpening Hours : 10am-10pm
Pattaya - Jomtien ComplexOpening Hours : 10am-12pm
Cambodia - 171 Street 63 , Phomn PenhOpening Hours : 10am-11pm
This April they will be opening in two more locations Siam Square1 and Khao San Road
Siam Paragon Mall Gourmet Super Market kiosk for your Mexican ingredients for homeOpening Hours : 10am-10pm
Emporium Mall, 5th Floor, Park Food Hall, Sukhumvit Rd, Soi 24Opening Hours : 24 hours
La cantinaTel 0-2229-4851
Email [email protected]
www.facebook.com/sunrisetacos
www.sunrisetacos.com
pERSONALITYOF THE MONTH
“Before moving to Thailand my wife and I were living in Lille, France
which is close to the Belgium boarder,” says Francois. “I was an IT
Manager, she was a marketing Manager. When we were on holiday
in Bangkok in 2010 we met Thomas and Muriel Dazard who had
just opened their Le Petit Zinc in Sukhumvit Soil 23. Like them we
had reached the stage in life that we were looking for a new adven-
ture. We were looking for something based on conviviality and gas-
tronomy, so a restaurant was our first choice. Having kept in touch
with the Dazards after we had gone back to France, we decided to
open a second branch of Le Petit Zinc, as we had identified that their
brand was recognised and would be immediately identifiable with
our target customers.
“Our objective was to share our passio for French cuisine,” he says,
“ to build a place where you can meet friends and enjoy good food
for an affordable price. The food style is a concept originating in Paris
known as Bistro, small restaurants serving simple yet quality meals in
a modest setting.”
“The main challenge was explaining to Thai customers exactly what
French food is,” he says. “Many have an image of French food as
being complicated, stiff and expensive. A misconception they like
our key ingredients such as duck, lamb or salmon. Rather than us-
ing French which most don’t understand we use a pictorial menu to
show them exactly what we serve.”
“For a restaurant to survive it has to appeal to local customers,” he
says. “Thais like to share every dish so we adjusted our dishes to be
FRANcOIS LEcOUVEz LE PETIT ZINC
easily sharable. As they like fish we have added more salmon, snow
fish and tuna to our menu.
Francois favourite dish is Duck confit put simply a preserved leg. The
meat is first salted, cooked then stored in large amounts of fat. “It’s
very tasty and tender inside and crispy outside,” he says, “I particu-
larly like it when it’s served with roasted potatoes.”
“The challenge is to find local people able to product great ingredi-
ents for reasonable price,” he says. “For example our cheese supplier
who makes the products, offering great creamy cheeses that we can
put on our menu at an affordable price. We are currently sourcing
30% of our produce locally.
“Our wines are from France, Chile New Zealand and Spain,” he
says.”the challenge is finding suppliers who can offer nice quality
wines at an affordable price, not the big names from Bordeaux but
smaller chateaux.
What differentiates the Yen Akart restaurant from the one in
Sukhumvit us that serve salted and sweet crepes. Salted crepe is a
specialty from Brittany in Western France. They use buckwheat flour
to make great tasting crepes with ham, egg and cheese. The taste
is very great. You can mix a lot of product in your crepe. The most
popular crepe is Ham, Egg and Cheese. Foie gras and scallop Crepes
are popular with Thai customers who are showing interest in their
new Crepes made with tuna or black pudding.