July 2012

Stable lodge

FEATURED RESTAURANT

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meters down Sukhumvit Soi 8, a hotel

with a Scandinavian restaurant. Today it is

hard to find Scandinavian cuisine in Bangkok,

but let’s not forget the significance of Denmark

to Thailand’s International growth. It was the

first country to develop International relations

with the Kingdom of Siam. And it was the first

international subsidiary of the Danish owned

East Asiatic Company that owned and operated

the first Port of Bangkok at Charoenkrung on

the Chao Phraya River, where today is Asiatique.

Steffen ingemann came to Thailand in

1979, working as a tour guide for the

Danish travel company Tjaerborg. His first

restaurant venture was the Mermaid Guest-

house on the opposite site of the road to Sta-

ble lodge. It was popular with Danish seamen

who were looking for simple home cooked

Scandinavian food. With only 25 rooms there

was not enough space, so he moved across the

road to a former condominium that was being

run as hotel, which became Stable lodge.

CONTINuED ON PAGE 2 >>

MONTHlyCOMPETITIONFor a chance to win Garden BBQ or Smorgaas buffet for 2 persons at STABlE lODGE

please go to foodbyphone.comand 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

MONTHlY PROMOTiONS

Get a FREE portion of Natto (Rice Roll filled with fermented Soy Bean) [104-17]

every order over 300 THB

Buy 3 Gerolsteiner Sprudel Water (1.5lt) [900-87] and get 1 bottle complimentary!

Get a FREE Pizza Margarita withevery order over 500 THB

Get a FREE Chicken Tikka [84-19] withevery order over 700 THB.

Get a FREE portion of karaage (5 pcs.)[142-24] with every order over 700 THB

GOviNDA PlANET BOllYWOOD

SiAM WiNERYSAzAE YAMAGOYA RAMEN

Receive a Pork Spring Roll for FREEwith every order over 500 THB

kRUA ROMMAi

The name wasn’t chosen because of any previous equestrian connection rather because it translated easily into Danish. It is also typified ‘hygge’, the fundamental aspect of Danish culture being a place to relax with good friends and loved ones while enjoying good food and the occasional drink.

The restaurant is decorated as an old style Danish restaurant, typified by low ceilings and red and white checked tablecloths. There are additional artefacts to strengthen the emotional expectations given by its name. There is seating inside the air-conditioned restaurant with additional tables on the terrace overlooking the swimming pool.

“We are the best Scandinavian restaurant outside Denmark,” Steffen declares, “both in terms of food, service and Danish ‘hygge’. you wi l l not f ind a p lace with better traditional Danish food than here. I do believe that Denmark has the best food culture in Scandinavia, more so than in either Norway or Sweden.” As I walked into the restaurant it did feel as if I was in Denmark, not Thailand.

“The food style is more Danish,” he says, “but all our cooks are now Thai. When we first opened the kitchen, staff was trained by my former business partner Erik ‘Buddha’ Winter who had to return to Denmark a few years ago because of medical reasons. After years of training it is fantastic how well our Thai cooks can cook Scandinavian cuisine. Wherever possible we use local ingredients, but sometimes we have to have them imported. We import salami, sausages and the strong smelling old cheese from Denmark. And we use local fish with the exception of Norwegian salmon.”

in Denmark lunch i s usua l ly a co ld mea l cons i s t ing of a few simply prepared pieces of smørrebrød (open sandwiches ) wi th s l i ces of co ld meat , sausage or hard bo i led egg. Danes w i l l ea t d inne r and b reak fa s t a t home but l unch i s quick meal eaten at work or school e i ther eaten in the ca fe te r i a o r a s a packed mea l made be fo re l eav ing home.

“As bread is an important element of Scandina-vian cuisine,” he says, “I get my dark rye bread from and independent German baker, and my white bread from and independent Danish Baker. While smørrebrød has become known as open sandwiches, the word translates as bread & butter.”

The first we tried was generous slices of tomato interwoven with thick slices of hard boiled eggs on a bed of lettuce served on black bread [order code 96-89], the ideal vegetarian choice. The second was cold slices of roasted Thai-French beef with what is called tartar sauce for convenience on the menu, but is actually a sweet-sour sauce called remoulade [96-26]. It is imported from Denmark and made with diced sweet relish, mayonnaise, and yellow mustard. The third was generous slices of Norwegian smoked salmon topped with scrambled egg served on white bread [96-47]. This open sandwich paired particularly well with the Akvavit. I found all three sandwiches an ideal value for money lunchtime snack!

Pork accounts for 80% of a l l meat eaten in Denmark , and Dan ish P ig Farmers have worked wi th the i r Tha i counterparts to ach ieve the exce l lent qua l i ty of pork ava i lab le here in Tha i land. The mos t popu la r Dan i sh d i sh bo th in Denmark and Tha i l and i s Po rk Be l l y se r ved w i th bo i l ed po ta toes and red cabbage ga rn i shed w i th a pa r s l ey sauce [96 -69 ] . The s l i ce s of belly pork are crispy, crunchy, contrasting with the soft texture of the boiled potato.

Every Saturday and Sunday they

also offer an open sandwich buffet,

the Scandinavian brunch equivalent

served from noon to 3pm with a

selection of hot and cold dishes. In

October Stable lodge will be celebrat-

ing their 20th Anniversary, and there

are very few restaurants in Bangkok

that go the distance for that long.

Clearly, they must be getting it right

in the style of Danish cuisine they are

serving.

FEATURED RESTAURANTTHE STABlE lODGE

Opening hours 7am - midnight

All major cards

THB 550

2010

Credit cards

Price per person without drinks

FBP partner since

Stable Lodge

39 Sukhumvit Soi 8, Bangkok 10110

Tel 0-2653-0017-9

Email hotel@stablelodge.com

Website www.stablelodge.com

Thomas Novak

PERSONAliTY of the month

“There really is no predictable dining pattern of our clients,” says Thomas Novak, co-owner of Chesa. “Generally at the weekday we have a mix of local businessmen who enjoy the restaurant being quiet for their meetings over the table, plus Japanese housewives. As we don’t switch off the air-conditioning and the kitchen stays open, we have a second wave of older generation of Thais who are more comfortable with a late lunch with family members and friends rather than venturing out after dark.”

Thomas Novak

Co-owner of Chesa

5, Sukhumvit Road, Soi 20

Klong Toey, Bangkok 10110

“in a normal week,” he adds “dinner should be busy on Friday and

Saturday night, but dining habits are non-conformist. We could be

busy on a night when we expect to be quiet, and equally we could have a

quite night on those days of the week when we are expecting the oppo-

site. After 12 years we have learnt to accept what will be and responding

accordingly.”

When customers think Swiss, they think Chesa and of our fondue

Bourguignonne and Fondue Chinoise. It’s no secret that western and

Thai cheese appreciation profile is different so we make two style of Cheese

fondue. One with stronger flavoured cheese and generous quantities of

white wine for the more Western palate and a milder version with normal

cheese and reduced quantities of kirsch for the Asian palate.

Taste is subjective, we serve authentic dishes and varying taste

strength, so hopefully everyone is happy. Two of our most popular dishes

are Cupuns auf Chesa Art [order code 47-6] Swiss Chard Dumplings with

bacon, onions and cheese in a creamy sauce and Traditional sliced veal and

kidney (optional) in a mushroom sauce served with rosti potato [47-29].

One evening we had a former Thai Prime Minister with his entourage

dining in the private room and a former American Ambassador with

his party on the table by the door. The former PM had left but there

were still members of his security seated outside. One of our service staff was

re-filling the ambassadors glass and in a moment of lack of concentration

accidentally poured wine into his pot of boiling oil for the fondue bourgonne.

The result a flame rose up from the oil nearly reaching the ceiling nobody

was hurt the security didn’t even notice. But my fear was a headline in the

Bangkok Post “Attempt on the American Ambassador at Chesa.”

“On another occasion a guest was eating mussels from the shell, and I asked

he be given a finger bowl, after much waiting he was given a Singapore Sling,

something got lost in translation.”

Chesa will be celebrating its 12th anniversary

throughout July, when customers order mixed meat

fondue either Bourguignone or Chinoise we will offer

each unlimited portions! You are welcome.

7-15 July,11am-9pm

12th July,8 pm

25 July,7pm(the last Wednesday of the month until November 2012

14th July,7pm

2-3 August

31st July

Thailand BestShopping Fair

Screening of“A Mighty Heart”Members: Free. Non Members: 150 THB, ‘london Pride’ Beer : 50 THB

Bangkok SymphonyOrchestra with Ryu GotoTickets THB 500-2,000

Young Musician - Old MasterTickets THB 100, Students THB 50

Bastille Day 2012Free entry, food and drinks will be for sale.

Asana Bucha & khao Phansa

The exhibition offers the furniture trend for bedroom, kitchen and living room, gardening equipment, clothing and apparels, and household ornaments.

Mighty Heart by well-known British director Michael Winter-bottom (Welcome to Sarajevo, Road to Guantanamo) is the riveting film which resurrects the infamous kidnapping and killing of Wall Street Journal correspondent Daniel Pearl in Pakistan, that shocked the world in 2002.

Ryu with perform extracts from Tchaikovsky’s Eugene Onegin, Violin Concerto in D Major and Symphony No 5 in E Minor.

Chamber concerts by ensembles of young musician from different universities around Bangkok.

As part of their 100th Anniversary celebrations AllianceFrancaise Bangkok will decorate its gardens to resemble an authentic traditional French dance setting with lattern in the colours of France and Thailand. Spicy sausages with frites will be for sale plus a waffle and crepe stand. Sip Champagne or wine while eating cheese or cold cuts to celebrate Bastille Day.

The anniversary of the Buddha’s first sermon after attaining enlightenment is observed with temple rituals and giant candle offerings. Next day, Khao Phansa, the monks’ three-month rainy season retreat begins, a time of many ordinations. The sale of alcohol is banned all day.

When? What? Description More info?

Foreign Correspondents’ Club of Thailand, Penthouse, Maneeya Center Building518/5 Ploenchit Road(connected to the BTS Skytrain Chitlom station)

Alliance Francaise Bangkok, 29 South Sathorn Rd Te:l 0-2670-4231, chalanthorn.kidthang@alliance-francaise.co.th

Hall 1-8 Impact Arena,Muang Thong Thani

Tel 0-2287-0947, info@bangkok.goethe.orgGoethe Institut Bangkok

Thailand Cultural Centre, Ratchadapisek Rd., Huay Kwang, Bangkok 10320MRT Thailand Cultural Centre www.bangkoksymphony.org

WHAT TO DO iN BANGkOk

Editor in Chief:laurence Civil

Email: laurence.civil@gmail.com

Publisher:Asia Media Studio Co., ltd.

Email: info@asiamediastudio.com

Sales: Xavier Cloitre

Email: xavier@foodbyphone.com