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BANGKOK BURGER COMPANY

FEATURED RESTAURANT

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Burgers, hamburgers, a hamburger sandwich

– whatever you want to call it – there is no denying

that this ubiquitous sandwich made with a patty

of ground or minced beef and served between

two pieces of bread is probably the world’s most

popular snack. To give an indication of its popular‑

ity, as of 2010 McDonald’s had served 245 billion

of them and the travelchannel.com estimates over

35 million burgers are consumed each day.

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

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SPECIAL PROMOTIONS

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Get a FREE Rage ofChicken BBQ SpringRolls

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Get a FREE Omuto Green Salad

with every order over 499 THB

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Get a FREE portion ofMozzarella Sticks

with every orderover 599 THB

Order over 399 THB and get a FREE Potato Salad

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BOURBON STREET

INDIAN HOST

Get a FREE Georgia Pecan Pie

with every order of Baked Rack of

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Get a FREE portion of Bombay Aloo Masa

with every order over 499 THB

MILLION SIRLOIN

Order any Beef Dish over 499 THB and

get a FREE portion of Shrimp Spring Rolls

LAST MONTH’S WINNERSWilliam Meyer, Wannapat Pongtepin,

Ajay Kumar Pawa & Cara Morrison

won a complimentary voucher from Mrs.

Balbir’s Restaurant worth 500 THB each!

MONTHLYCOMPETITION2 winners will receive complimentary voucher at Bangkok Burger Company worth500 THB each!

Just go to foodbyphone.comand answer a few simple questions.

CONTINUED ON PAGE 2 >>

Although controversy reigns over who

invented the first hamburger sandwich,

there is no denying its popularity with Americans,

who, according to The Economist, consume an

average of three per‑person every week.

Although Americans consider the burger a

part of their culinary heritage, Bangkok Burg‑

er Co. (BBC) regards it as a food style without na‑

tionality and is determined to prove its culinary

diversity by showing the world what a gourmet

burger is capable of achieving. BBC surveyed the

local market in the hopes of finding the burger

preferences of both Thais and westerners. Initial

results showed Thai customers preferred their

burgers cooked on a flat griddle fast food style.

MARCH 2013

But BBC soon realized they had incorrectly

read the market. Thai customers, like their in‑

ternational counterparts, enjoy those charred

crunchy bits that give burgers taste and texture

so the company changed to flame grilling over

charcoal.

The next question to be addressed was

what meat to include in the patty. While us‑

ing the best meat was a priority, a burger needs

the right level of fat for taste and to keep the

meat moist. To be 100% sure of what went into

the patty, the meat had to be ground in house.

They chose a blend of Australian rib‑eye for fat

content and aged Wagyu sirloin for body and

texture. In addition, in keeping with Thai taste,

they season the meat with herbs and spices.

Having decided on meat preference, BBC

next decided to go upscale on its bun se-

lections. Their buns are baked according to

customized recipes by the same baker who sup‑

plies Villa and Gourmet Market. There are three

selections, all baked with organic flour: focac‑

cia. the classic toasted sesame bun, and a whole

wheat bun containing flaked oats.

The fries are imported frozen from McCain

and cut from whole russet potatoes. The

choices include unpeeled chunky home style

Steakhouse fries or curly fries prepared with a

blend of seasonings reminiscent of spicing pop‑

ular in the southern part of the United States.

Thinking that they had the gourmet burger

they wanted in August 2011, the company

opened their first branch on Soi Thonglor at

Soi 10. “This was an experiment to develop a

brand,” says Jim Moroney, Operations Director of

Graze Concepts, a team of former hoteliers man‑

aging the brand. “Our objective from the start has

been to create Bangkok’s first gourmet burger.”

As we sat down at the table, Chaiyun Na-

thomtong the company’s Training Manager

explains to us, “The concept of starters and

main courses would confuse the service. We serve

Thai style. The food comes to the table when its

cooked; our customers are hungry and want to

share.”

FEATURED RESTAURANTBANGKOK BURGER COMPANY

Open Everyday 11.00am.‑ 10.30pm.

2013

Credit cards

Price per person without drinks

FBP partner since

Bangkok Burger Company

Opus Building, 139 Soi 10 Thonglor, Wattana

Bangkok , 10110 Thailand

Phone: + 66 27159407

www.bangkokburgercompany.com

www.facebook.com/bangkokburgercompany

All major cards

THB 450

The first item to arrive at our table was an

order of Buffalo chicken wings, an improb‑

able, but wildly popular combination of spicy BBQ

chicken wings served with blue cheese dressing

and celery. “We toned down the cheese in the

dressing a bit and shredded the celery for our Thai

customers,” Chaiyun explains.

Then came our first burger, The NYC, a beef

patty with a massive stack of crispy bacon,

spicy guacamole, sun-dried tomatoes, mayo

and rocket salad. Possibly too tall to squeeze be‑

tween finger and thumb, it was best eaten with

knife and fork, which some may scorn as ‘non‑

American activity’ – but whatever. The meat was

perfectly cooked, still juicy with plenty of texture

and a lingering touch of spice in the aftertaste.

“We have spiced up the guacamole with chili,

shallots and coriander for a touch of Thai flavor,”

Chaiyun reveals.

The Big Boss arrived next, proudly flying the

Thai flag, with crispy bacon, cheddar cheese,

a jumbo onion ring and home made BBQ

sauce accompanying the beef patty. This burg‑

er, I decided, had every right to a gourmet prefix.

The flavoring was complex, but each ingredient

could be clearly identified.

My burger trilogy was completed by La Lucha

Libre, a combination of beef patty, crispy bacon,

spicy guacamole, jalapeños, nacho chips, cheddar

cheese and sour cream with a salsa side order.

“This burger is very popular with Thai customers

as we fine tuned it to their taste,” says Chaiyun.

“Since opening the Thonglor branch,” Chai-

yun continues, “we have opened in Mega

Bangna and very recently in Saladaeng and

at Laguna Phuket where we now have mini out

let with a reduced menu of 10 burgers. In addi‑

tion in Bangkok we have a mobile catering unit

we affectionately call the burger bus for outside

catering for concerts and sports events. We will

soon have a second burger bus in Phuket.”

“We grind our meats and make all of our

sauces fresh daily,” Chaiyun gushes. “Our

monthly meat consumption has now reached two

tons. Our burgers are delivered in three styles to

residents near our various outlets. Our prices are

net, with no additional vat or service charges.”

As you can see, Bangkok Burger Co. is serious

about their burgers. Try one to discover why; they

are seriously delicious.

FEATURED RESTAURANT

BANGKOK BURGER COMPANY

PERSONALITYOf thE MONth“I came into the restaurant business through an indirect route,” says Kulaphan

Charoensupkul. “Before being assigned to Olivie Cafe, I was General Manager of The

Commercial Company of Siam Ltd, we had just celebrated the company’s 150th anniversary

and managed the Ayam brand of tinned fish products. We also supplied supermarkets and

leading hotels and restaurants with foods from the Mediterranean region of Europe through

out Eurofood division.

“Our CEO had the vision of expanding into the retail food sector,” she continues,

“It was a logical step as we had access to the food ingredients. The challenge for me

was to move out of my comfort zone and take on a new challenge. If the company had the

confidence in me, I decided I was up to the task. Although I came into the restaurant

business with no previous experience, I knew what good food was all about. I got support

from the chefs I had previously supplied, but it was not to appear to be a direct competitor.

I was also fortunate to get support from kitchen suppliers and hygiene services with whom

I had worked with previously.”

“We opened our first branch at CentralWorld five years ago, but had to close when

the building became a victim of social unrest,” she explains. “When that branch was

involuntarily closed, we opened a second branch at Paradise Park and then in 2011 we

opened an outlet in Terminal 21. We were lucky to get the Terminal 21 site. A tenant pulled

out just before the mall opened and we were able to move into a prime location.

“In the early days managing the operations team, which was something new to me,

was my biggest challenge,” she says. “How to make them stick to the agreed recipes

and not add additional ingredients just because they thought its would make the dish more

delicious was a big problem. The solution was repetitive training, monitoring and using a

quality control system with check and balances similar to what we used in our factory was

the answer. When we convinced cooks there was nothing for them to worry about provided

they followed instructions, things started to improve. I am pleased to say that responsibility

has now passed to my project manager and the head chef who manages his team.”

“As a rookie in the restaurant business,” she says, “I quickly learned that is a lot

more to the restaurant business than just serving delicious food. There are the issues

of purchasing, cost control, marketing and how to attract new business.”

“We are neither a fine dining nor a destination restaurant,” she adds. “Our concept

is to serve food in malls and at dining plazas at places where people shop. We have

an hour from 9‑10am for set up and delivery of fresh supplies before the plaza opens at

10am. In practice most customers arrive starting at 11am. Location and the day of the week

determines when we are busy. At Paradise Park on a Saturday our customers come at 10am

sharp, having dropped the kids off for extra studies. While at Terminal 21, the customer flow

is more consistent. Friday night is our peak, Saturday is the busiest day over all and Sunday is

good for couples and friends to come and eat together.”

“When we were planning the opening our first thought was to be Mediterranean,”

she says. “Our European management knew exactly what it meant, but as a concept it

was too complicated and confusing for Thai customers. So we went with Italian, something

they were more familiar with. Although Thais were initially introduced to mass marketed

American‑style pizza, we find the younger generation, who are more affluent and eager to

try something new, are looking to upgrade their dining experience towards something more

authentically Italian.”

“Our best selling items are Spaghetti with black squid ink, Olivie pizza with mascar-

pone cheese and Parma ham and the Vegetarian gnocchi with a mushroom cream

sauce,” she says.

KULAHAN CHAROENSUPKULMANAGING DIRECOR, OLIVIE CAFE

RECOMMENDED DISHESTRY SOMETHING NEW TODAY

181-41 Pizza Seafood & Mushroom

395 THB

210 THB

166-15 Lemongrass clam chowder soup

178-42 Alla Carbonra Bacon, Egg and Parmesan Cheese

280 THB

265 THB

180-2 Tendered Chicken Satay

95 THB

375 THB

320 THB

170-93 Grilled Pork knuckle with mashed potatoes and sauerkraut Schwein shaxe vom Grill mit Karoffel puree and Sauerkraut

161-18 Kobeba Meat (Kebbet Laham) Meatballs stuffed with wheat and cooked fried

Ham ‑ Chicken ‑ Pepperoni ‑ Eggs ‑ Pickles ‑ Veggies ‑ Mustard ‑ Mayonnaise

415 THB510 THB

67-122 Pizza Bourbon St. Special Packed with pepperoni, ham, ground beef,onions, mushrooms, green peppers and black olivers

95-30 Kashmiri Rogan Josh An Indus signature dish. Tender mutton curry delicately simmered with a rich blend of Kashmiri spices 590 THB

156-23 NZ Fish Burger with Chips

33-31 “Coyote“ Barbecue BurgerChargrilled prime US smoked ground beef with jalapeno peppers, onions and lettuce on a toasted bun. Ancho chili roast potatoes, smoky beans and a honey Dijon ‘slaw on the side.

106-30 Pizza Prosciutto e Funghi Tomato, Mozzarella Cheese, Cooked Ham, Mushroom. 490 THB220 THB

9th March,2pm & 6 pm

9th March

13‑15 March

5th April

11th March

25 March ‑ 7 April,12pm‑10pm

22‑24 March

28‑30 March

Berryz Kobo Concert Tour 2013Tickets THB 2,000 - 4,000

The St David’s Society’s Annual Ball

BFW World Tour – BangkokAll 18 fashion shows, 3 after parties and unlimited drinks US$220

Midsummer Night’s Dream

4th WLEC - Women’s Leadership and Empowerment Conference 2013

The Sugar Ray Leonard Charity Dinner Tickets THB 3,500 available only from Thai Ticket Major www.thaiticketmajor.com

Annual Dinner with The Prime Minister

The 34th Bangkok International Motor Show

A full concert by Japan’s leading 7‑idols girl band group ‑ Berryz Kobo. lead by Shimizu Saki, who is a captain of the group, Sadou Massa, Nattsuyaki Miyabi, Kumai Yurina, Sugaya Risako, Tsugunaga Momoko and Tokunaga Chinami.

This year the organisers are pleased to welcome back the Hong Kong Welsh Male Voice Choir and Lloyd Davies (Comedian). Entertainment also includes UNICORN GIRLS from Bangkok, supported by DJ Paul Jackson.

Bangalore Fashion Week show cases the Indian Fashion Industry. As part of its world tour in Bangkok it will attract the elite of the fashion industry and the most high net worth individuals from Thailand and India.

Britten’s opera‑comedy has been modified to appeal to Thai tastes. Rural England is replaced with a magic forest some‑where in Southeast Asia replete with gods and spirits.

Women’s Leadership and Empowerment Conference 2013 is a three‑day program, which consists of three components: study session “women’s leadership and empowerment of disadvantaged groups”, presentations of submitted papers and open discus‑sions.

Boxing legend Sugar Ray Leonard will come to Thailand for the first time in April 2013. He will be a special celebrity ambas‑sador for a series of black tie and sport charity events, includ‑ing grand gala dinners and golf tournaments in Bangkok and Pattaya.

The FCCT will host H.E. Prime Minister Yingluck Shinawatra to the customary annual dinner with keynote speech and Q & A session.

The show features the latest concept and production cars and motorcycles and is also is the perfect opportunity to take a look at the models that qualify for the THB 70,000 excise tax rebate under the government’s First Car Buyer Scheme. This is a government initiative to help the industry recover from the effect of last year’s flooding. If the buyer sells the car within 5 years of purchase the rebate has to be repaid. Do check that model that catches your eye qualifies for the rebate before buying.

When? What? Description More info?

J.W. Marriott Bangkok, Sukhumvit Soi 2For more details contact Heather Powell, heather.wyn@gmail.com,mobile 083‑293‑2169

Royal Benja Hotelhttp://www.tomorrowpeople.org/wlc‑call‑for‑papers.htmlContact person: Jovana Savic

Plaza Athenee Bangkok,A Royal Meridien Hotel,Wireless Road

Central Live @ Central Worldwww.bfwworldtour.com

Aksra Theatre, King Power Complex, Soi Rangnam, Vic‑tory MonumentTel 0‑2652‑0888echopera1@googlemail.comwww.grandopera‑thailand.org

WHAT TO DO IN BANGKOK

Siampavalai Theatre, 5th fl Siam Paragon Shopping Centre, 991 Rama 1 RdTel + 66 2610‑8011www.berryzkoboliveinbang‑kok.com

The Foreign Correspon‑dence Club, Penthouse, Maneya Centre Building, Chidlom Tel 0‑2553‑0580 Email info@fccthai.com

Impact Exhibition & Con‑vention Centrewww.grandprixgroup.com/motorshow

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209/1 K Tower, Tower B, 19th Fl. Unit 4, Sukhumvit 21 Rd.(Asoke) Klongtoey Nua Wattana, Bangkok 10110, Thailand

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