JANUARY 2012

BANYA

FEATURED RESTAURANT:

MO

NTH

LYP

RO

MO

TIO

N

Doong Deng DaiBuy any 2 same dishes and get one more portion for FREE

Crepes & Co.Get a FREE portion of Crepe-Confiture [118-59] with the choice of: Strawberry/ Blueberry/ Orange with every order over 500 Baht

LAST MONTH’S WINNERJ A R O L C H R I S T I A N S E N w i n s a

complimentary voucher of 1,000 THB

from SCAN DELI

http://www.facebook.com/foodbyphone

http://twitter.com/foodbyphonebkk

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

Ting Tai FuGet one FREE portion of Suaw Loong Pao and one FREE portion of Spring Roll with every order over 700 Baht

The setting is a delightful standalone two

storey family house surrounded by garden

set in its own compound. 45 years ago it was

bought as a family residence the Amatayakul

family. When Ratchadapa was about to retire

as schools menu planner from the Bangkok

Metropolitan Authority, she wanted something

to keep her busy. As food was her passion

they decided to convert the ground floor of the

house into a restaurant and serve the dishes

her children could remember eating when

they went to eat at their grandmother’s house.

Hence the name “Banya” which means

“grandmother’s house”.

Pulling into the compound there is ample

parking either in front or at the back of the

house. The front garden has been converted

into an alfresco deck with outdoor seating

covered with a plant supporting trellis of the

house a covered desk for alfresco dining.

Inside a small bar area and at the back of the

house the main air-conditioned dining room.

The family has retained their residential

accommodation on the top floor. What

makes this dining experience so special is

that although it’s located in the heart of mid

Sukhumvit it’s blissfully quiet.

CONTINUED ON PAGE 2 >>

MONTHLYCOMPETITIONFor a chance to win a 1,000 THB voucher atBANYA RESTAURANT

please go to www.foodbyphone.comand answer a few simple questions.

87-1 HUMMUSChickpea purée with sesame paste and lemon juice, topped with olive oil.

87-55 SHAWARMA CHICkEN SANDWICH

87-34 TABULEHTraditional parsley salad with crushed wheat, diced tomato, mint and olive oil.

87-90 SHICHE TAOUkGrilled pieces of boneless chicken, marinated in garlic and Lebanese spices

13-4 PIzzA MARGHERITATomato and mozzarella cheese

87-90 BEIRUT SHAWARMA SANDWICH (CHICkEN OR BEEF)Served with French Fries.

62-2 PIzzA MARGHERITATomato sauce, mozzarella cheese

67-80 HAMBURGERAll burgers are served on a sesame seed bun & garnished with lettuce, tomatoes &onion. Served with French fries

54-38 CHICkEN TIkkA MASALA (BUTTER CHICkEN)Tandoori chicken tikka slowly simmered in our award-winning sensational sauce.

26-9 SOFT OR HARD TACOS (1 PC.)Filled with either seasoned beef, shredded chicken or vegetarian option & topped with lettuce, tomatoes and shredded cheese.

140 ฿

110 ฿

165 ฿

265 ฿

265 ฿

180 ฿

235 ฿

225 ฿

360 ฿

TOP-10 POPULAR DISHES

1 6

2 7

3 8

4 9

5 10

100 ฿

This is a journey of re-discovering the tastes of Bangkok’s culinary heritage; recipes handed down from generation to generation and given a very subtle modern twist due to customer demand. Ratchadapa is passionate about the authentic taste of her food, to ensure that it’s right she makes all her curry pastes by hand at home the traditional way rather than just buy them them in the market. Thailand has four principal culinary regions, here the style is from the central plain moderately spiced not overpowering but chilli can be added if needed.

I was curious to taste what makes their style of food different from other Thai restaurants, so I took a seat at the table in the main dining room. I started by tasting Kra Buang Krob banya, c r i spy c repe s tuf fed wi th seasoning prawn and coconut served with a dip of cucumber, red onion, vinegar syrup and salt. The original size of this dish had dinner plate sized Crepes but I thought it would be easier to eat served taco sized with a deliciously light flavourful taste.

The next dish I hadn’t seen in most other Thai restaurants Noom Jean Nam-Prik, First dish home rice noodles served sweet and sour curry sweetness from palm sugar and the sour comes from tamarind. Banana blossom, hard boiled egg, shredded green papaya, sa l ty green beans and morning glory, tempura prawns and green vegetable. Thesecret to eating this dish is to first put noodles the various components add the curry. This is a mild sauce and can add chilli. It’s not an average dish served at temple fairs or family parties good in large quantities. The curry has a comfortable sweetness and just a touch of spice that lingers in the back of the palates

Khanom Phak-Khad Pad, stir fried prawns with home-made turnip cake which is complicated to make. Again because of the time it takes to make it’s rarely seen on the average menu today. This is almost a forgotten dish that was popular with the older generation asked for especially at lunch time.

Khaow Man Somtom with Kai Tord and moo sen, the rice is cooked in coconut milk to achieve texture and taste mid way be tween bo i l ed and s t i c k y r i c e . We colour it with butterfly pea grown in the garden to add colour plus the medicinal benefit of being good for the heart and to cool a baby’s brow. Their Somtom is slightly sweeter than the Issan style plus it’s not pounded in a pestle and mortar rather lightly tossed to give it a more refined subtle taste. There coconut rice has much more to it and is more luxurious than just boi led r ice. The somtam has a refined elegance rarely if ever found on the street.

FEATURED RESTAURANTBANYA

12 Sukhumvit 7 Wattana Bangkok 10110

Tel: l 0-2251-6468, 0-2251-6439

www.facebook.com/banyarestaurant&bar

Opening hours

Credit cards

Price per person without drinks

FBP partner since

11.00am - 22.00pm

All major cards

THB 250

2010

What a delight journey into Bangkok’s culinary history!

”I originally come from Tripoli,” says Chef Nour, “which is the second largest city in Lebanon. My dad was a Chef, and when I was a kid I followed him around the time he was working. As I was growing up I only wanted to be a Chef, inspired by watching my dad. Each summer during the school holidays I trained in his kitchen until I was 18 years old when I got my first real job.”

“What I like about being a Chef in Thailand is that people really appreciate food here. I have

been in Thailand with Nadimos restaurant for nearly three years. I am delighted that Leba-

nese food is now so popular here.”

“People appreciate good food, and our cuisine is very healthy and fresh. What makes it

unique is the way food is cooked allowing the customer to taste every single ingredient

separately. Also what makes our food unique is that we get our basic ingredients from

Lebanon, such as o i l , Tahina, spices, wheat, thyme, grape leaves. Most of our

vegetables come from Thailand and our meat from Australia. “

“Last but not least”, he concludes, “many people don’t know that Lebanese cuisine has

French and Turkish influences. If your love good food, just come to Nadimos to taste the

best Lebanese food in Bangkok!”

Chef NourceleBritY CHEF

NADIMOSSukhumvit Soi 24

cOOK BOOK OF tHe MONtHTENDER: A COOK AND HIS VEgETABLE

With a collection of 400 recipe ideas and many wonderful stories from the cook’s garden, Tender: Volume I - A cook and hisvegetable patch, is the definitive guide to cooking with vegetables from Britain’s finest food writer.

In his imitable, unpretentious style Nigel Slater elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, Tender has everything a

cook could want from a recipe book.

“I would like to think I know more now,” says Nigel, “than I did before I picked up my trowel and dug that first furrow of red and white radishes. Of course, I wanted to show how to get the best out of a vegetable, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.”

By Nigel Slater

AVAILABLE:

PRICE:

ISBN-13:

kinokuniya

THB 1204

978-0007248490

Editor in Chief:Laurence Civil

Email: laurence.civil@gmail.com

Publisher:Asia Media Studio Co., Ltd.

Email: info@asiamediastudio.com

Sales: Email: marketing@foodbyphone.com

FOOD BY PHONEhave Fun & Games@ THE PLOENCHIT FAIR

What did we do at the 54th Ploenchit Fair on Saturday 26th November 2011?

This year’s event proved to be a great success, the last minute change of location from Shrewsbury International School to Bangkok Patana School due to the flooding situation did nothing to reduce the generous charitable spirit of Bangkok’s expatriate community. On the Food by Phone stall we organised a game called “Toss the Ball”, which helped us to raise a total of THB 38,130 for the less fortunate of Thailand. We were very pleased and proud to be part of this annual community charity event!

St. VAleNtiNe’S DAY menu Recommendations!

33-3 QUESADILLAS - GRILLED CHICkEN 210 ฿Toasted flour tortillas packed with Jack cheese, spring onions and your choice of filling. Topped with guacamole, pico de gallo and sour cream

33-38 BIG BURRITOS WITH GRILLED STEAk 495 ฿A whopping hand-rolled flour tortilla wrapped around your steak, with cheese and refried beans. Topped with guacamole and sour cream. Served on a bed of red salsa, black beans and Mexican rice

33-62 GUACAMOLE 95 ฿Fried mixed vegetables

905-16 CUVEE LAGARDE RED 650 ฿A medium-bodied wine. Supple, easy to drink and ideal for meat

905-110 CRANSWICk LAkEFIELD - CHARDONNAY 815 ฿Chardonnay 2008

905-125 TAHUNA - SAUVIGNON BLANC 1,195 ฿

COYOTECATALANA TAPAS & WINE

CHESA WINES BY ITALTHAI

150-2 GAMBAS AJILLO 190 ฿Prawns with garlic and pepper flakes in olive oil and white fino sherry

150-4 TORTILLA ESPAñOL 155 ฿The classic thick potato and onion omelette, this time with roasted red peppers

150-37 CREMA CATALANA 165 ฿A traditional vanilla custard with a caramelised sugar topping

47-18 CORDONBLEU 490 ฿Pan-fried breaded pork escalope stuffed with ham & cheese

47-19 BERNER SENNE ROSTI 510 ฿Rosti potatoes with bacon topped Raclette cheese

47-46 kASESCHNITTE MIT SPIEGELEI 470 ฿Oven baked toast topped with Swiss cheese and a fried egg