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BANGERS,thE houSE of DAwGS
FEATURED RESTAURANT
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F O O D B Y P H O N E ’ S M O N T H L Y N E W S L E T T E R
DEALS oN whEELS
VIA VAI
WInes by Cornerstone
MAsAlA Art
Order Over 599 THB get a FREE
portion of Classic Italian Bruschetta or
Garlic Bread
Special Price Italian Wine: VINO+
(Red & White) only 1499 THB
Order over 1000 THB get Tandoori Chicken
(2 pcs) for FREE
MADAM t
FAMous AMos CookIes blACk sWAn
Order over 699 THB get a Free
portion of Sala Fruit Seedless in Syrup ( Code 146-84)
Buy any cookies 300g get a cookies
100g for free
Order a Full Baguette Sandwich and get a Half on
for Free
DresseD
FruIt JuICes
Order over 499 THB get a FREE
small smoothie
Buy One Get One Free - AC Fresh Kiwi Juice (900-57) & Pink Guava Juice (900-58)
Order over 599 THB get Free portion of
Caesar Salad
LAST MONTH’S WINNERChristian todte won 2 nights voucher at
Aava resort with Exotissimo Travel Agency
2 winners will receive complimentary vouchers at
NOVEMBER 2014
Located in a single shop house opposite Eight
Thonglor BANGERS is the brainchild of former ho-
telier David Stanton and Chris Foo of BREW Beers
& Ciders, who since 2011 has officially stocked
the largest selection of draught and bottled beers
anywhere in Thailand. With over 200 varieties in
their kegs and fridges, their encyclopedic collec-
tion of beverages contains brews from across the
globe, including dozens of microbrewery brands
exclusive to them.
BANGERS was born out of their mutual desire to
create a break-from-the-burgers. Their concept
was to create a synergy between the simple hon-
est 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 ori-
gins one the colloquial name for sausages, the
other the name of the city we live in.”
It’s proud of its junk food roots, pop colours, car-
toon characters and graffiti art. Yet at the same
time it’s one of the few places that serves quality
hot dog, gastro-comfort food.
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,” David
says, “it took us time working with Maison Jean-
Philippe to get the bread right. The other thing
was the sausage. We were surprised that there
are more than 12 sausage makers in Thailand.
We knew that we needed seven different types
of sausage. To decide which sausages to use we
did a strict blind tasting and what amazed us
CONTINUED ON PAGE 2 >>
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was across the board our tasting panel were in
agreement in which to use. We now have six
sausage suppliers.”
Their food menu reads like a Hot Dog Atlas with
different sausage types served in either a plain
or poppy seed bun. The New York Classic comes
served smothered in American mustard and
topped with sauerkraut. Mexicana is topped
with guacamole, chunky salsa, sour cream,
spring onions and jalapeños. It’s so generously
loaded that it’s nearly impossible to eat with out
spilling. It ain’t fine dining these are street daw-
gs. In a multicultural city like Bangkok all dawgs
ain’t American. Bombay Banger comes topped
with a tikka curry, raita and grilled onion with
mango-ginger chutney on the side. As Britain
was the birthplace of the banger Rule Britannia
is a cumberland sausage with lashings of rich
thick onion gravy and English mustard. Out of
respect for the statue of the dear lady that still
sits in the grounds of the British Embassy Queen
Vic is again a cumberland sausage topped with
stilton cheese, rocket, grilled onion and distinc-
tive HP brown sauce. They even named a dawg
after Bogart’s most famous movie Casablanca,
a Moroccan lamb sausage with cucumber mint
yoghurt, mild harissa and red onion. The dawg
has been elevated to a meal.
“To serve the perfect shake we had to find the
right machine,” he says, “they became an unex-
pected hit. The beers was easy, they come from
Chris’ company, I was surprised how educated
our customers are about them.”
The shakes come as innocent regular, just fresh
milk and quality ice cream with flavours such
as chocolate, vanilla, butterscotch and banana.
But if it’s not a school night why not be brave
FeAtureD restAurAntBANGERS
Opening Hours :
2013
Credit cards :
Price per person without drinks :
FBP partner since :
BANGERS159/10 Soi thonglor, (between Sois 7 & 9)
tel 02-392-1556
facebook.com/bangersbkk
All major credit cards accepted
THB 350
Mon-Sat noon-1amSun noon-midnight
and try and an adult shake. We’re All Nuts is
flavoured with hazelnut and almond liquer or
maybe Bail Me Out with the addition of Bailey’s,
rum and coffee. Shakes aren’t just for the kids.
Craft beers have more body, flavour and alco-
holic strength than local beers. Fuller’s London
Pride 4.7% ABV is unmistakably London’s beer.
It has a malty base with an excellent blend of
hops character, resulting in an easy drinking beer
with great body and a fruity satisfying finish.
Mikkeller American Dream is a lager with 4.6%
ABV which is packed with American hops.
This beer is meant to be drunk directly out of
the bottle, on a hot summer day. Lovely, fresh
and refreshing with the combined flavours of
mango, peach and grapefruit/pine. Bitterness
characterizes the beer and would make this no-
go territory for classic lager drinkers. It cuts right
through the heart of the beer. There are some
light peachy-notes but that and the light biscuit
malt are defeated by the bitter master.
PALM Speciale at 5.4% ABV is made with Eng-
lish hops, French Barley, and Belgian yeast,
PALM represents the best of European beer-
making traditions. It’s the roasted Champagne
Malt which gives PALM its amber colour, but
without being heavy.
St Louis Kriek 6.5% ABV pours almost clear red
with a ring off white head. Aroma of sweet and
tart cherries, plastercine, wood, light funk. Fla-
vour is light moderate sweet and over moderate
acidic. Medium bodied with light carbonation.
It’s the place to go for a quality hot dog and a
refreshing craft beer or a real milk shake.
SupERBDoG
PersonAlItyoF the Month
JAMes seyMour
“I first came to Asia back in the 80’s,” says James. “I was
based in Hong Kong in the Golden Years, working for a variety
of companies in the IT sector. I moved to Thailand 18 years ago
attracted by the food, the beaches and the new experience The
Kingdom had to offer.”
“Being born and raised in Los Angeles, I grew up eating hot dogs,
but particularly love a New York style dog”, he says. “While I have
been happy with my lifestyle in Asia, what I missed from back
Home was a completely authentic American Hot Dog. In 2006
I attempted to import a high profile branded hot dog into
Thailand but it didn’t take off. When America is in recession
comfort food is in high demand, the company didn’t want to
export as they were already stretched to meet domestic demand.
The time just wasn’t right so I further focused on my career at Sun
Microsystems. Later, when Sun was acquired by Oracle I left under
an executive package. As I still couldn’t get the hot dogs I was
craving, the time was now right and I pursued the only solution
which was to have them made for me.”
“I conducted an exhaustive search for a great local processor.
I was lucky to find a local operation who specialize in making
handcrafted sausages in natural casings. As soon as I outlined my
recipe they knew exactly what I was looking for. They only use
full cuts of beef and pork, not trimmings, to create a lean flavour
with natural herbs and spices to fill imported lamb casing. We are
looking for the right combination of cohesive taste and texture
which gives the natural snap when you bite in to it. We only use
American mustards, ketchup and condiments that relate to New
York for an authentic taste.”
“The bun has to be able to stand up to steaming,” he says. “To
achieve this I work closely with my baker to get exactly what I
was looking for. We use the freshest ingredients such as eggs,
real butter, fresh milk and years of experience and expertise in
baking. It needs to be airy to absorb the steam. We pre-condition
the dough and use exactly the amount of yeast. We sized the
bun to ensure our customers get a good measure of meat on
the first bite.”
“We also make our own hot dog chilli sauce using American chilli
to accent and bring out the flavour of the dog. Our coleslaw is
also homemade and so is our red onion sauce. We currently have
two hot dog stands, one just inside Sukhumvit 53, the other in
Park Ventures Ecoplex Phloenchit and we are on the outlook for
new sites in office buildings in the CBD.”
1-6 November
4th November9.30am, The Ballroom, Amari Watergate Hotel
8pm Changwatana Hall, Central Changwatana
7-9 NovemberAuditorium 5 Floor Bangkok Art and Cultural Centre
17th November
16th November2-9am Sanam Chai Road
river Festival 2014
Melbourne Cup 2014 Charity luncheonTickets THB3,000
standard Chartered bangkok Marathon 2014
sergio Mendes live in bangkok Tickets 1,000-5,000 THB
thailand Guitar Festival
loy krathong
Explote the legacy and heritage of Bangkok’s River of Cul-ture. Experience along the historically rich Chao Phraya River from the Rama VIII Bridge to Asiatique the Riverfront. Offer-ing something for everyone, the festival is packed with fun activities from a Loy Krathong festival to a host of delightful performances by the River of Culture.
Watch the race that stops a nation live while helping others to enjoy a brighter future. Free flow wine, fine food, fash-ions on the field and lucky horse prizes
One of the most internationally successful Brazilian artists of all time, Mendes has recorded more than 35 albums, many of which went gold or platinum, and he’s a three-time Grammy® Award winner.
A world standard athletic sports event popular with both for-eigners and locals, run against the backdrop of the glittering roofs of the Grand Palace
Concerts and Master Classes from international classical guitarist, International Guitar Competition , Youth Guitar Competition, Local Guitar Competition and Guitar Exhibitions
Thailand’s most beautiful festival celebrated on the night of the full moon in the 12th Month of the traditional Thai lunar calendar. ‘Loy’ means to float, and a ‘krathong’ is a basket made from banana stem and leaves and is decorated with flowers, a candle and three incense sticks. During the evening, local people will go to their local canals, rivers or the sea to float their krathongs which they believe will bring them good luck in asking for forgiveness from the Goddess of Waters for the abuse she has suffered over the past year.
When? What? Description More info?
Tel 0-2280-7667/8www.bkkmarathon.com
Tel 0-2262-3456www.thaiticketmajor.com
WhAt to Do In bAnGkok
