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AppiA, the RomAn tRAttoRiA

FEATURED RESTAURANT

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MADAM T

VIA VAI

INDUS

Order over 599 baht Get Free a portion of Sago pearls in

coconuts milk with cantaloupe (146-82)

Order over 599 THB and get a FREE pasta Arrabiata

(added in the system)

Get a Free Black Olive Naan

with every order of 799 Baht

BLACK SWAN

MAMA PITA BoURBoN ST.

Order a Full Baguette Sandwich and get a Half one for Free

(maunal add in only)

Order over 499 Baht and Get a Free

Veggie Pita Pocket

Order over 599 baht Get Free a portion of Pecan Pie (67-131)

LE LAPIN

ThE CEDAR

Order over 599 THB and get a Free 20 cm

Sandwich of your choice (maunal add

in only )

Order over 599 THB and get a Free

GARLiC pASte With pitA BReAD

hARLEM ShAKERS

Buy 2 get one free (Exclude Lobster and

Wagyu)

LAST MONTH’S WINNERChristian Todte won 2 nights voucher at

Aava resort with Exotissimo Travel Agency

2 winners will receive complimentary vouchers at

SEPTEMBER 2014

Appia brought the Roman trattoria to Bangkok. A

dining style that is less formal than a ristorante but

more formal than an osteria. The restaurant was

created by Paulo Vitaletti a veteran Italian chef

who previously worked at Angelini, the Italian

restaurant at Shangri-la Hotel Bangkok and Jarrett

Wrisley the proprietor of Soul Food Mahanakorn

in Soi Thonglor.

Chef Paolo grew up as a butcher’s son, eating

hearty homemade pastas, stews, and roasted

meats brought home by his father and prepared

lovingly by his mother. When he grew tired of

working in hotel restaurants he decided to open

a place of his own. He had known Jarrett for a

long time and they had talked about opening a

restaurant together. What they agreed on was

to serve a style of cooking, rustic, satisfying, and

uncompromising in quality served in a casual

environment. Here they have successfully mixed

class with warmth and charm.

It’s their seating that makes the dining experi-

ence, downstairs is a narrow wood and stucco

setting. It almost feels as if there is an open log

fire tucked away, which of course there isn’t.

By contrast up on the mezzanine level feels ap-

propriate for a private dinner in Don Corleone’s

study.

The menu of Roman-style dishes is short, simply

printed on one side of a sheet of A4 paper. Yet

CONTINUED ON PAGE 2 >>

S P E C I A L P R o M oT I o N S

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Bangkok’s Best Restaurants delivered to your door at your Fingertips!

due to its rotating mouth watering specials, it

never gets dull.

As with great Italian cuisine it’s ingredients driv-

en, prepared with minimal intervention cooking

techniques. For example their salad of roasted

organic beetroot, is a combination of the plump

and refreshing vegetables with deliciously

smooth stracchino cheese. The addition of

crunchy pumpkin seeds and arugula salad with

a balsamic vinegar dressing for a subtle hint of

tart bitterness, simplicity taken to the next level.

All of their pasta is hand made in-house. A must

try is their ricotta stuffed ravioli served with a

spicy tomato and nduja, (a Calabrian salami

made of pork roasted with red pepper to give

it a fiery character) sauce. Once the ravioli has

been eaten this dish cries out for fresh home-

baked bread to wipe the plate clean.

The food plating is minimal, kept simple to let

the quality of the ingredients shine on the plate.

Their porchetta, rolled fatty and boneless pork,

stuffed with fennel, garlic and rosemary, is roast-

ed on the in house Roman style rotisserie. It’s

not a refined cooking technique but the result is

crispy crackling wrapped around succulent herb

infused meat.

Meat doesn’t get more humble than oxtail but

it’s the way they stew the meaty hunks that el-

evates simplicity into something rather special.

The pieces of meat are combined with zesty gre-

molata, chopped fennel, garlic & parsley, served

with hand rolled Sardinian fregula pasta, nutty

FEATURED RESTAURANTAppiA

Opening Hours :

2013

Credit cards :

Price per person without drinks :

FBP partner since :

AppiA20/4 Sukhumvit Soi 31 Bangkok 10110

Tel : 0-2261-2056

www.appia-bangkok.com

All major credit cards accepted

THB 350

flavoured tiny round balls similar to couscous.

The result is a delicious, hearty yet refined dish.

The dessert menu may at first glance read like a

list of dishes tried many times before, but they

never tasted this good. The classic Tiramisu is

made from a recipe give to to Chef Paolo by his

mum with decadent yet delicious creamy lay-

ers. While the sinfully rich panacotta gets its tart

punch from the mango and passion fruit top-

ping.

Good honest food combined with an excellent

wine list and impeccable service makes this the

perfect setting for a fine Roman feast. It doesn’t

matter which day of the week you choose to

dine, the place will be buzzing. It’s also the best

place in town for proper apperitivo.

tions family style.

Tues-Sun 6-11pmSat-Sun 11.30am-2.30pm

tRiBeCA ReStoBAR

PERSoNALITyoF ThE MoNTh

RIShI ARoRA

Born in Singapore, ethnically north Indian (Punjabi), however by na-

tionality he is half Thai as his mother was born in Bangkok, and half

Singaporean as his father was born there. On completion of his Na-

tional Service in Singapore he moved to Chiang Mai to work in the

family business. Wanting to open a restaurant with his sister, Shareen

they moved back to Bangkok, where they had lived before Chiangmai

to work in the family business.

“Over the past few years,” says Rishi, “ I have made many trips to New

York and have even lived there for a short period of time. It is one of

my favourite cities in the world. I love how the locals wake up early to

queue for a good breakfast or brunch. We felt that Bangkok needed

some of that brunch culture and also a place which served up clas-

sic American breakfast/brunch staples, made fresh with good quality

ingredients.”

“Both my sister and myself are graduates of Le Cordon Bleu Dusit in

Bangkok. My sister is a trained pastry chef with many years of working

experience in several restaurants in Singapore. I am trained in both cu-

linary and pastry courses and have also had some restaurant working

experience. This does provide basic grounding and some important

technical skills. However, there is no way to train or teach a person

how to run a restaurant. You learn by experience and there is some-

thing new to learn every day”.

“It had always been a dream for the both of us,” he says, “ to open

and run a restaurant. Of course, we were aware that it would require

all of our time and effort. We are very passionate about food and feel

that it is important to provide people with good quality and good tast-

ing comfort food. Also, since the early stages of conceptualising our

restaurant, we had a clear vision of what we wanted to do.”

“We both love traveling and trying new restaurants,” he says. “We

both manage the restaurant at times during different periods of the

day. In terms of selecting items for the menu, we both go through

tasting sessions with the chef and a new item is only placed on the

menu if it is approved by the both of us.”

“There are many components which contribute to a satisfying din-

ing experience,” he says. “The Interior design of a restaurant is one

of them. However, it is pointless to have a beautiful interior if the

product (ie the food) lacks in quality and taste. An ideal restaurant

would be able to strike the right balance between the food, inte-

rior, service and branding. The interior style of a restaurant should

reflect the owner’s personality. My sister and me have both tried to

incorporate that into the décor of our restaurant.”

The Brunch and coffee culture has caught on in many Asian cities

such as Singapore and Hongkong. It was a matter of time before it

came to Bangkok. Before we opened, there were just a handful of

restaurants serving brunch such as Roast, Gastro & Crepes and Co.

Now, every other restaurant is doing Brunch.

1-7 Sept.Four Seasons Hotel Bangkok, 155 Rajdamri Road, Bangkok 10330

8th Sept

10th-13thBITEC Bangna

9th-13th SeptImpact Muang Thong Thani 10am-6pm

13th-30th SeptThailand Cultural Centre

20th6.30pm Ballroom, Amari Watergate

15th Annual World Gourmet Festival

mid Autumn moon

St David’s Day BalTHB 2,700 reservations Helen Powell mobile

Food & hotel Thailand

Bangkok Gem & Jewellery Fair

Bangkok’s 16th International Festival of Dance & Music

Seven chefs, seven days, six countries and one hotel. A week of culinary indulgence supporting Save A Child’s Life From Aids charity.

The closest full moon to the autumnal equinox when it’s fullest and roundest. A Chinese festival to celebrate the end of the rice harvest.

This event combines the 4th International Exhibition for Coffee & Tea, the 14th International Exhibition for Hospitality & Retail Technology, the 4th International Exhibition for Lifestyle Ser-vices, the 2nd International Exhibition for Wines & Spirits and, Thailand’s 20th International Culinary Cup.

5 courses, 6 bottles of wine per table or 10 with free flow beer and soft drinks, entertainment by the Hong Kong Male Voice Choir

To help maintain Thailand’s position as the World’s gem and Jewelry hub, the Thai government has exempted any purchases made at this fair will be exempt from 20% import duty.

A multi-genre programme of concerts, operas, classical ballets, contemporary dances, and even a bit of jazz. Per-formances by UK-based swing band The Jive Aces, China’s National Acrobatic Troupe, Cirque Eclipse; and the Israel Philharmonic Orchestra.

When? What? Description More info?

083-293-2169infosdsbangkok@gmail.com

www.foodhotelthailand.com

WhAT To Do IN BANGKoK

Tel 0-2126-8866, wtf.bangkok@fourseasons.com

Tel 0-2630-1390, info@bangkokgemsfair.com

www.bangkokfestivals.com