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Patty’s Fiesta

FEATURED RESTAURANT

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SEPTEMBER 2013

Patty’s Fiesta Celebrates It’s 15th Anniversary

On the 9th September Patty’s Fiesta will

have been open for 15 years which is indeed

an achievement in Bangkok’s dining scene.

We felt it an appropriate reason to go back to

visit this popular Mexican restaurant.

Patty Krisnratana discovered the taste of

Mexican food while living in San Francisco

as a student. Then while continuing her English

language studies in Southampton and Bour-

nemouth she was inspired to open her own

restaurant when she returned home to Bang-

kok. It’s sustained success can be attributed

to two factors; it’s location on the corner of

Silom Road and Patpong and that she was the

first to introduce Mexican cuisine in this loca-

tion. Blessed with a loyal staff, the restaurant

has built up a strong following of overseas

customers who head straight for the restau-

rant as soon as they are back in town.

“Finding the right ingredients was easy,”

says Patty, “as there is a lot of similarity

between Mexican and Thai food. It was

just the Jalapeno peppers we had to im-

port from Mexico. There are various styles

of Mexican food such as Tex-Mex or Cali-Mex

CONTINUED ON PAGE 2 >>

depending where on the boarder you may be

eating. I decided to make my style Thai-Mex

which is better quality than the food found in

some restaurants in Mexico. We do also serve

Thai dishes.”

“Having a team of Thai cooks in my kitchen,”

she says, “I am the key person who is

responsible for maintaining the authen-

tic Mexican taste, personally training my

staff about the precise details of how to

cook every dish.”

The restaurant is spread over two floors

with a capacity for up to 80 customers.

It’s decorated in avocado green and chilli

red with an extensive collection of Mexi-

can photographs and memorabilia on the

walls to set the right mood. This is en-

hanced by the nightly musical performances

of Mr Joe, the Pilipino entertainer who has

been playing in the restaurant for the last sev-

en years. “He is very popular,” she says, “as he

understands the type of music my customer

like and they can relate to him and his easy

going style.

Cocktails are an essential part of the Mexican din-

ing experience. “The Margarita is our signature

cocktail,” she says. “I serve mine San Francisco

style with the rim of the glass coated with salt and

sugar. It must have a nice bold taste the right bal-

ance of tequila and lime juice. I pour a between

one and a half to two measures of tequila per drink

to serve a margarita with attitude.”

FEATURED RESTAURANTPatty’s Fiesta

Opening Hours : 10am-1am

2013

Credit cards :

Price per person without drinks :

FBP partner since :

Patty’s Fiesta109-111 Patpong Soi 1Bangrak Bangkok 10500

Phone: 0-2632-7898

www.thedublinerbangkok.com

All major credit cards accepted

THB 400

“Beef Fajita is my best selling dish,” she says. “I only use top quality in-

gredients. I use Thai-French beef as the meat must be good quality otherwise

when rolled with the tortilla it would be too chewy, which is not the taste

experience I want to serve.”

This dish is served with refried bean, Mexican fried rice and guaca-

mole made with Australian avocado. “The imported variety,” she says,

“has a better taste than those I could buy locally.”

“I like to serve plenty of cheese with my Mexican dishes,” she says.

“I buy large blocks of New Zealand cheddar which is cut and grated fresh

to order.”

“Our tortilla’s are home made,” she says. “When I use them to make

our Quesadillas, the tortilla is folded around grated cheese and cooked until

the cheese melts. The taste is very similar to a thin tasty toasted sandwich.”

“Another very popular dish is Chimichanga,” she adds, “This is made

with the tortilla rolled around bite size pieces of chicken in spicy tomato chilli

salsa that’s deep fried. When cooked it looks very similar to a large spring

roll. The secret to a great Chimichanga is that it must be fresh and crisp.”

After a Mexican meal Patty recommends a shot of quality tequila

as a digestive.

“I serve a comfortable home style of Mexican food,” Patty concludes,

“drawing on the taste of the mother tongue that I first discovered

overseas.”

Anyone who visits the restaurant on it’s birthday, 9th September will be of-

fered a complimentary glass of Sangria to celebrate the occasion,

FEATURED RESTAURANT

Patty’s Fiesta

PERSONALITyOF THE MONTH

A year ago we visited Snapper shortly after it open as essentially a one shop house

New Zealand Fish and Chip Shop. In the intervening period it has expanded taking over the

two shophouse units next door to evolve into more of a New Zealand food restaurant where

the emphasis is still focused around fish and chips. We met with Craig McLean one of the three

Kiwi partners in the venture to discover the story.

“The opportunity arose for us to expand into the two shop house units next to our

original restaurant,” says Craig, so we brought in another partner, an old school friend from

back in New Zealand. Between mid September through until mid December we worked to

combine the two premises into one, unique aquatic artwork was shipped in from New Zealand

and we now have a 140 seater restaurant on two floors inside plus the terrace out front with

seating that combines more traditional tables and chairs with lounge style seating for families

or larger groups of friends.

With the expansion we re-vamped the kitchen and brought in an International chef with

experience of cooking in Australia and New Zealand who understood the tastes and

textures we were looking for and who was capable of running an professional kitchen.

We have moved onto offer a full menu of New Zealand although 70% of what we

are selling remains fish and chips. All our fish is imported from New Zealand, our batter

is a combination of wheat and corn flour to create a lighter crisper batter that is possibly

moving more towards tempura. We offer hand cut fries made with local and sweet potato.

Due to the high sugar content in the local ‘spud’ we cook them three times. First par boiled

for a soft interior, then low temperature deep frying, chill them before blasting them at full

temperature for the crispness required.

“Not all the fish is deep fried,” he says, “we now have premium New Zealand fish

which we pan fry. Most people will be familiar with Snapper and Lemon Sole but we also have

Blue Cod a plump fish that produces good fillets, has a very low oil content whose population

is sustainably managed under New Zealand fisheries quota. The other is Orange Roughy is New

Zealand’s highest value fishery, accounting for 17.2% of total finfish export earnings.

“We also have Bluff oysters which are regarded as a New Zealand delicacy, with a deli-

cious creamy taste grown in the cool clean waters of Foveaux Strait at the bottom of

South Island. Our fish is smoked in house with Manuka wood, a Kiwi favourite that creates a

delicate smokey taste.”

To demonstrate the new dishes about to be added to the menu I was invited to taste

the fish New Zealand crayfish bisque, an excellent creamy taste and New Zealand Abalone

ravioli perfectly execute.

There is more to Snapper than just fish and chips.

CRAIG MCLEANSNAPPER RESTAURANTS

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6-10 September

Impact Exhibition

and Convention

Center.

12 September7pm Bangkok Art & Cultural Center

21-29 September

Impact Arena,

Muang Thong

Thani

13 September - 14 OctThailand Cultural Center

26th September

7.30pm

25th -28th SeptemberSo Sofitel Bangkok, 2 Sathorn Road

30th September

52nd Bangkok Gems & Jewellery Fair

Hucky Eichelmann Thailand Tour 2013Ticket 1,200 THB

So Amazing Chefs

Lamb of God Live in Bangkok

Thailand OpenTicket 800-4,500 THB

Bangkok 15th International Festival of Dance & Music 2013

Justin BieberBelieve Tour 2013Tickets 2,500-6,500 THB

For more than two decades, Bangkok Gems & Jewellery Fair has continued to establish itself as a professional trade event of choice. Thailand has had a reputation for its craftsmanship and the ability in applying an ancient traditional with modern technology to achieve perfection in the production of impres-sive jewellery and jewels this easily proves Thailand status to be The World’s Gems & Jewellery Hub.

Last year, his tour generated nearly 20,000 fans to the concerts and over 800 students to the workshops. This year, he will se-lected exciting solo music form Germany and Thailand includes His Majesty’s the King’s music: Still on My Mind, Never Mind the H.M. (Hungry Men’s) and Oh I Say. “The reason I selected some of His Majesty’s more jazzy tunes is that I would like to present this concert as a “Happy Birthday” tribute to our beloved King”, Hucky says.

The four-day epicurean showcase promises something for everyone, including two-hour cooking classes given by world renowned chefs, themed seven-course degustation dinners, and a wine night featuring a four-course set menu curated by master sommeliers and paired with exquisite wines

Lamb of God is an American heavy metal band from Rich-mond, Virginia. Formed in 1994, the group consists of vo-calist Randy Blythe, guitarists Mark Morton and Willie Adler, bassist John Campbell, and drummer Chris Adler. They are a part of the New Wave of American Heavy Metal movement.

Newly-crowned Wimbledon champion Andy Murray leads three of the world’s top 10 tennis players confirming their participa-tion in the Thailand Open 2013. The other two being Canadian rising star, Milos Raonic ranked 15th in the world and popular Russian Mikhail Youzhny, who will be making his first appear-ance in Thailand.

This year’s festival is bringing Operas that haven’t previously performed in Bangkok, such as The Barber of Seville and The Tales of Hoffman from Russia. Overall it presents a total of 20 performances spread over a period of five weeks.

Thailand will be the first pitstop on the Asian leg of Justin Bieber’s global tour. This will also be his first official concert in Bangkok brought to Thailand by Motorola, Muang Thai Life Assurance and Singha Corporation.

When? What? Description More info?

Tel +66 2262-3456

www.bangkokfestivals.com

www.thaiticketmajor.com

WHAT TO DO IN BANGKOK

Organised by Thai Gems and Jewellery Traders Association Tel +66-2630-1390/7

www.thaiticketmajor.com

Tel +66 2624-0000

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