I have gone from cooking 3 times a week to cooking at B bakery now every night except Mondays - when we rest n Sundays - Brunch.
From 50 dollar set dinners to now an entire ala carte menu.
From importing french produce to now shopping at tekka market every other mornings.
From no sandwiches to sandwiches
From no pastas to now I have 5 pasta items in my current menu
From table settings to now, no settings....
Think I have tried almost anything n everything there is to try except lower down our prices which means lowering our quality of ingredients.
Still n this is not a cry for help....there r no customers....iamartisan......gosh...the other day, a fren stopped by n in the mist of our conversation, she/he said...I support local artist...what does that mean? I'm still wondering when any of our local stars will ever make it international. My Dad's quite familiar with the local art scene. just the other day we were have our min chat, huffing n puffing away on our cigarettes...
He said there are so many talented artist that have been n are still struggling to make ends meet. Most of them quietly painting away in the silence of their home studio...I'm not comparing myself to a true blue artist...But just to give u another example of a case n point situation....
3 customers came in...they asked for the tom yam pasta that B bakery serves for their lunch customers...they asked if I could make them the same pasta...I couldn't, first.. I didn't want to , n second, I didn't know where the mis en plus was anyway.... They left...they came back anyways later...I went out to chat with them...they said they came back for the coffee..heartbreaker...not really though, cus the coffee there really is second to none...I asked them , what they liked for dinner....we talked n talked n talked about comfort food type meals...about hearty soups n stews....n then they talked about where they like to visit....BANGKOK!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I mean you dont walk into a gallery or art studio....look at a piece in watercolor n go ...can u do the same for me but in crayons!!!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!
Where's the respect n appreciation for what the individual is trying to do here???
Even if it's not Tom Yam??? wudden u be curious enough to find out whats boiling in the pot??
Thats what kills the cat!!
anyway tot this sunday I'd try alittle set meal thing again..
4 courses for 38 +
See if you're curious enuff to see wat's boiling this time
I BETTER CHECK MYSELF BEFORE I LOSE MYSELF
From 50 dollar set dinners to now an entire ala carte menu.
From importing french produce to now shopping at tekka market every other mornings.
From no sandwiches to sandwiches
From no pastas to now I have 5 pasta items in my current menu
From table settings to now, no settings....
Think I have tried almost anything n everything there is to try except lower down our prices which means lowering our quality of ingredients.
Still n this is not a cry for help....there r no customers....iamartisan......gosh...the other day, a fren stopped by n in the mist of our conversation, she/he said...I support local artist...what does that mean? I'm still wondering when any of our local stars will ever make it international. My Dad's quite familiar with the local art scene. just the other day we were have our min chat, huffing n puffing away on our cigarettes...
He said there are so many talented artist that have been n are still struggling to make ends meet. Most of them quietly painting away in the silence of their home studio...I'm not comparing myself to a true blue artist...But just to give u another example of a case n point situation....
3 customers came in...they asked for the tom yam pasta that B bakery serves for their lunch customers...they asked if I could make them the same pasta...I couldn't, first.. I didn't want to , n second, I didn't know where the mis en plus was anyway.... They left...they came back anyways later...I went out to chat with them...they said they came back for the coffee..heartbreaker...not really though, cus the coffee there really is second to none...I asked them , what they liked for dinner....we talked n talked n talked about comfort food type meals...about hearty soups n stews....n then they talked about where they like to visit....BANGKOK!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I mean you dont walk into a gallery or art studio....look at a piece in watercolor n go ...can u do the same for me but in crayons!!!!!
CAN THE REAL SLIM SHADY PLEASE STANDUP!!!!!!!!!!!!!!!!!!!!!!
Where's the respect n appreciation for what the individual is trying to do here???
Even if it's not Tom Yam??? wudden u be curious enough to find out whats boiling in the pot??
Thats what kills the cat!!
anyway tot this sunday I'd try alittle set meal thing again..
4 courses for 38 +
See if you're curious enuff to see wat's boiling this time
I BETTER CHECK MYSELF BEFORE I LOSE MYSELF
FOR BRUNCH:
APPETISER
COLD CUT
MORTADELLA| SALAMI| SWEET MELON| MACHE SALAD
15.00
BEETROOT N GORGONZOLA
MARINATED BEETROOT| PICKLED ONION| CAULIFLOWER”RAW”| GORGONZOLA
13.00
CAPRESE
MOZZARELLA| MOMOTARO TOMATO| VIRGIN OLIVE OIL| AGED BALSAMIC| FRESH HERBS
13.00
BEEF CARPACCIO
BEEF TENDERLOIN| GRATED HORSERADISH| GORGONZOLA CHEESE| MICRO GREENS| MAYONNAISE
15.00
THREE BEAN SOUP
WHITE BEAN| GARBANZO| LENTIL| VEGTABLE BROTH
7.00
SARDINES
CRISPY DEEP FRIED SARDINES| PRESERVED LEMON| MACHE SALADS
13.00
FOIE GRAS
PAN FRIED FOIE GRAS| GRILLED PEAR|
PICKLED RED ONIONS
25.00
BRUNCH
BREAKFAST
EGGS ANY STYLE| MUSHROOM| MORTADELLA| TOMATO
15.00
SALMON
CURED SALMON| POACHED EGGS| HOLLANDAISE| AVOCADO
15.00
GOATS CHEESE
GRATINATED GOATS CHEESE| FRESH PEAR| GRATED ALMONDS| HONEY
12.00
CROQUE MADAME
THIN SLICE MORTADELLA| MORNAY| FRIED EGG| HANDCUT FRIES
12.00
FRENCH TOAST
RAISIN BRIOCHE| CRÈME ANGLAISE| FRESH CREAM| HONEY| FRUIT| NUT
12.00
PANCAKE
FLUFFY PANCAKE| FRUIT| HONEY| FRESH CREAM| ALMONDS
12.00
AGLIO OLIO
TAGLIATELLE PASTA| ANCHOVY| JALEPENO| CHILLI OIL| FRESH HERBS
15.00
PANNA COTTA
VANILLA PANNA COTTA| WATER CHESTNUT| GRATED CHARGRILLED CHESTNUTS
10.00
FOR DINNER ONLY
DINNER ONLY
4 COURSE
38.00 ++
FIRST COURSE
COLD CUT
MORTADELLA| SALAMI| SWEET MELON| TOMATO CONFIT
OR
CAPRESE
MOMOTARO TOMATO| BUFFALO MOZZARELLA| AGED BALSAMIC| FRESH HERBS
SECOND COURSE
3 BEAN SOUP
WHITE BEAN| LENTIL| GARBANZO|
HERB PISTOU
OR
BEEF CARPACCIO
BEEF TENDERLOIN| MAYONNAISE| PARMESAN| CRISPY FRIES
THIRD COURSE
PASTA AGLIO OLIO
TAGLIATELLE EGG PASTA| PRESERVED LEMON| CHILLI FLAKES| ANCHOVY| FRIED SARDINE| FRESH HERBS| TOMATO BRUNOISE
FOURTH COURSE
VANILLA PANNACOTTA| WATER CHESTNUT
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