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China Garden

Steak & Co. in Soi Lengkee (formerly China Garden)

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dirtyden

Mont Clair is pretty reasonable. No thanks buddy

 

Decent steak equals decent wine my friend,,, The beef eater does good wine as well

Please get is right the first time and the customer will be back

I certainly will

 

Regards

 

dirty

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okdirl
I feel all warn and fuzzy inside now, thanks guys!

 

And Alan if you uninstall and re install Tapa Talk you will loose all the "

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Did it work ?

 

 

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Cheers Nixon it was really getting annoying

 

 

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China Garden

Mont Clair is pretty reasonable. No thanks buddy

 

Decent steak equals decent wine my friend,,, The beef eater does good wine as well

Please get is right the first time and the customer will be back

I certainly will

 

Regards

 

dirty

 

We will have a selection of bottled wines available, I am sure there will be something agreeable, I will check which house wine Beefeater use as they also pour it out a box / carton. As I said, I'm not a huge wine fan but I will enlist the help of a few friends who are, right now the building work is "crawling along", it looks like another 4-5 weeks at their current rate of progress.

Untitled-1.jpg

Edited by China Garden

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nixonsbest

Are you going to have cracked pepper, salt and worceshire sauce?

 

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China Garden

Are you going to have cracked pepper, salt and worceshire sauce?

 

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Yes, Yes & Yes ! We will have salt & pepper mills on the table..... grind it fresh! My friend raves about "Kampot pepper" from Cambodia, hopefully I can have that available as well as standard black pepper corns.

 

Worcestershire sauce, French, Dijon & English mustard etc available (maybe on the table or on request depending on room).

Edited by China Garden

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xdrt33

Good luck with the new Steak House.

Will definitely try it on my next trip.

 

You seem to be aiming at the quality end of the market.

Why not make the best burger in town?

IMO this need not involve expensive fresh-ground steak.

Even in McD or B. King's dire product, the meat part is usually OK.

It's the rest of it that's crap, especially the wet, tasteless sesame seed buns.

 

My suggestion is to use toasted British or German style brown / granary / multiseed buns.

The whole thing should not be drenched in ketchup to make a soggy mess.

English mustard or horseradish sauce should be placed under the meat.

This will prevent the salad stuff on top going soggy.

I have tried all this at home, using ordinary supermarket burgers, and it tasted great :)

 

If all this sounds familiar to some readers,

I have whinged about it at length on the Restaurant burger thread.

 

Hope this helps your efforts with the new Steak House.

Edited by xdrt33

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splitpin

Going to stop reading this thread, I get hungry every time :GoldenSmile1: 

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China Garden

Good luck with the new Steak House.

Will definitely try it on my next trip.

 

You seem to be aiming at the quality end of the market.

Why not make the best burger in town?

IMO this need not involve expensive fresh-ground steak.

Even in McD or B. King's dire product, the meat part is usually OK.

It's the rest of it that's crap, especially the wet, tasteless sesame seed buns.

 

My suggestion is to use toasted British or German style brown / granary / multiseed buns.

The whole thing should not be drenched in ketchup to make a soggy mess.

English mustard or horseradish sauce should be placed under the meat.

This will prevent the salad stuff on top going soggy.

I have tried all this at home, using ordinary supermarket burgers, and it tasted great :)

 

If all this sounds familiar to some readers,

I have winged about it at length on the Restaurant burger thread.

 

Hope this helps your efforts with the new Steak House.

 

Our priority is to ensure we serve "perfect steaks" every single time. burgers, Ribs & Mexican food will "feel the love" but I want to nail the steaks.

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GlennUK

I have been sitting outside for 2 days waiting for  a table!  Not good customer service! :GoldenSmile1: :GoldenSmile1: :GoldenSmile1:

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Duvel

Good luck with the new Steak House.

Will definitely try it on my next trip.

 

You seem to be aiming at the quality end of the market.

Why not make the best burger in town?

IMO this need not involve expensive fresh-ground steak.

Even in McD or B. King's dire product, the meat part is usually OK.

It's the rest of it that's crap, especially the wet, tasteless sesame seed buns.

 

My suggestion is to use toasted British or German style brown / granary / multiseed buns.

The whole thing should not be drenched in ketchup to make a soggy mess.

English mustard or horseradish sauce should be placed under the meat.

This will prevent the salad stuff on top going soggy.

I have tried all this at home, using ordinary supermarket burgers, and it tasted great :)

 

If all this sounds familiar to some readers,

I have winged about it at length on the Restaurant burger thread.

 

Hope this helps your efforts with the new Steak House.

There is a world of difference between English and German buns (and bread for that reason) and it has nothing to do with white or brown, but with spongy or solid.

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Duvel

Mont Clair is pretty reasonable. No thanks buddy

 

Decent steak equals decent wine my friend,,, The beef eater does good wine as well

Please get is right the first time and the customer will be back

I certainly will

 

Regards

 

dirty

Mont Clair is the cheapest of the bunch; the Italian Merlot in two-litre bottles is slightly better.

Chilean Casillero del Diablo Merlot is 699 baht a bottle at Villa Market (if not sold out), which is a bargain, not for Europe, but for Thailand.

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mike2228

I will be staying upstairs  in  jan next year....can't wait .........is there going to be a breakfast menu..

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xdrt33

There is a world of difference between English and German buns (and bread for that reason) and it has nothing to do with white or brown, but with spongy or solid.

 

Agreed Duvel. I just want the bun to taste of something.

My preference would be English, but German bread seems more available in Patts.

 

My original idea, as expounded on the burger thread, was a "build your own burger" joint.

Subway does it for sandwiches, so why does no-one do it for burgers?

That way the customer would get a choice of buns, sauces, salad etc.

 

I'm guessing Ian doesn't want to turn his Steak House into a burger joint though :)

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nixonsbest
There is a world of difference between English and German buns (and bread for that reason) and it has nothing to do with white or brown, but with spongy or solid.

 

Fresh dinner rolls and quality butter a must!

 

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China Garden

Agreed Duvel. I just want the bun to taste of something.

My preference would be English, but German bread seems more available in Patts.

 

My original idea, as expounded on the burger thread, was a "build your own burger" joint.

Subway does it for sandwiches, so why does no-one do it for burgers?

That way the customer would get a choice of buns, sauces, salad etc.

 

I'm guessing Ian doesn't want to turn his Steak House into a burger joint though :)

 

We will be serving the burgers in a "Kaiser bun", similar the that Firehouse in Bangkok offer  (http://www.austro-pro.com/), but your right we are first and foremost a steak house.

Mont Clair is the cheapest of the bunch; the Italian Merlot in two-litre bottles is slightly better.

Chilean Casillero del Diablo Merlot is 699 baht a bottle at Villa Market (if not sold out), which is a bargain, not for Europe, but for Thailand.

Thanks, I will check both of those out.

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China Garden

The ceiling will have 22 LED lights & the pillars / columns'll we use these lamps, I hope for a "warm feel" to the restaurant. In addition there will be 4 ceiling fans to help the air circulation, no lights above the fan's  i.e strobe effects !

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photo-(1).jpg

Edited by China Garden

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hggcraig

I can't wait to try this place out on my next trip.

 

Just wish you had proper chip pan chunky chips instead of French fries.

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Lambik

^

Both, would be nice and would accommodate everybody.

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GlennUK

Well since everybody seems intent on offering advice even if they haven't run a restaurant will chip in my 2 satang pun intended

 

For the perfect chip peel and cut Maris Piper potatoes wash cut chips in fresh water

 

Soak for 24 hours in salted water obviously keep in fridge

 

Cook in Beef dripping

 

Appreciate though the logistics problem especially in a restaurant but it is a damm fine chip

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splitpin

Bighorn serve shoestring fries with their B1000 steaks, not good imho

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China Garden

Bighorn serve shoestring fries with their B1000 steaks, not good imho

I'm checking both hand-cut french fries & chips (about the size of a finger), hand cut and squared off.... I will see what comes out best & fits our chip baskets/ stands.

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Daryle

Can I ask why your so involved when you have a Manager?

 

 

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China Garden

Can I ask why your so involved when you have a Manager?

 

 

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Well he's new to our business, I like things done a particular way and to a certain standard, it my job as his boss to clearly define his role & ensure the business is full operational before I hand over the reigns. 

 

Dont worry, I visit Pattaya for only 1 day a week and in my absence he runs things completely including the room bookings. Its not my first time opening a restaurant here & I can help him avoid some pitfalls. 

 

Most of the pictures taken here are taken by my manager, I just re-post them! 

Edited by China Garden

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China Garden

Bighorn serve shoestring fries with their B1000 steaks, not good imho

 

I love curly fries if I'm choosing some kinda fried potato, although potato croquettes are great and will find there way on to our menu!! 

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weblo

Do you have prices for your menu yet?

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