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SunriSe TacoS

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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

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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 info@sunricetacos.com

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.