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boldface

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Posts posted by boldface

    Any restaurant for sale?

    in Pattaya

    Posted

    The restaurant market is flooded to full capacity already. You need to be pretty sure of yourself to buy someones failed restaurant here if you are offering non fine dining western food (generic) the same as every other one does.

    Don't do it - you will end up paying someone rent money for a year unless you can buy the building its in.

    Mobi's 10:1 & Raro's 4:1

    in Pattaya

    Posted

    Are you high ?

    Maybe I am. One of the ebola medicines I got is listed online as an opiate. Its not tiffy, but the other one they sell next to tiffy.

    Hmmm. What's your excuse for wasting your time on a forum rather than be oooott and abooooot living the high life?

    Mobi's 10:1 & Raro's 4:1

    in Pattaya

    Posted · Edited by boldface

    Spiced right up.

    You got to be a bit sad to sit and wright all that..

    have a nice day.

    bet you never do.

    1 - I have ebola. Well, not ebola, but definitely flu. Well it might be a cold. Nevertheless I am at home succumbing to ebola and have time on my hands.

    2 - If just one person reads it and thinks "Hmmm maybe 45 years as a taxi driver in Scunthorpe does not equip me well to run a bar or restaurant. I'll just have to take knocked up nok back with me instead" and therefore save half their pension being pissed away, 6 months of heart ache and a relationship down the shitter, it would have been worth while my investment in time and effort.

    3 - Try this instead "He did make more than one post, and I was referring to the other one".

    See I'm being very helpful tonight.

    • Like 1

    Mobi's 10:1 & Raro's 4:1

    in Pattaya

    Posted · Edited by boldface

    It wasn't all about you mate. Only one small section was. Also it wasn't a "rant" it was an observation from someone who has owned and run restaurants before and indeed trained as a chef and has a degree in hospitality management. As for hygiene and consistency, you know yourself from your thread I had raw sausages, burnt on the ouside, that were stacked up at air temperature on a BBQ grill likely all day half cooked (huge hygene nono) within about a month of opening. Was that staff shortages? A few weeks later, raw chicken wings. Burnt on the outside and blood raw on the inside. Was that down to staff shortages? Could it be that the people running it had no clue about running a professional kitchen and food service in a hygienic manner? If you would like to defend your food consistency then aside from burgers, one customers actual experience is that yes there was consistency; poorly cooked so raw in the middle.

    Before moving to Pattaya I was all for people "having a go" but now I am completely on the reverse. Don't have a go. Instead, stand on the street handing out 100 baht notes to random people for an hour each day and after a few weeks, you can stop. Same amount of cash down the drain, and at least there was no sweat, tears, and heartache involved.

    wink.png

    • Like 1
    • Popular Post
    • Popular Post

    Mobi's 10:1 & Raro's 4:1

    in Pattaya

    Posted · Edited by boldface

    What the dark side, and arguably Pattaya, needs is a cull of restaurants and bars. Especially on the dark side.

    There are too many and not enough customers, especially for those that target farang trade exclusively. Although there are a lot of people living on the darkside, tourists are at a minimum, and the people that do live there live there for a reason. They do not want all the time girly bars, loud crap music, burgers and chips, or even to go out every night. I would say that most people eat at home, go out a few nights a week and when they do, they want to go out and chat with mates which is basically typical of the demographic that lives here.

    There are some real geniuses that come to town and think it is a bright idea to set up a business, or more likely buy one that has just gone broke or the oil worker has got bored supporting. Well, when I say geniuses, I mean idiots. No, this is not set against the Mod in question before the delete button gets activated. Case in point, Fishermans place near the lake, good curry, solid following, busiest place around the lake most days, just updated, and some genius then pumps a loads of money into a curry house and bar where the old irish bar place used to be. How many curry eaters are there of an evening? Net effect, both places will die a death trying to exist side by side.

    Bars, mostly left unattended by the owner, with thai farms girls and older warriors playing rap, morlam, that irritating thai style club music (you know the one, hand clap goes... clap .... clap clap....clap....clap clap) played too loud, too often, and too invasive with poor sound systems. Often next door to others of the same ilk, which all have a token older chap sat in their cherishing a beer as if when the bottle is empty he will expire with it, and the standard 4 girls playing on their phones. For those looking for girls, they know that if a bar has more than a couple of blokes in there, it is only the ropey ones left o they move on. The thought struck me a couple of days ago that certainly around the lake if there were only 2 beer bars and one bigger venue like Ponderosa, they all would be full with good atmosphere, and more importantly, turn over. Alas though, where as in normal places natural selection would kill off all of the bars and restaurants that are on their knees, here, another johnny come lately gets off the boat and despite the fact his life experience is driving a bin lorry, decides he can run, in a foreign country where he has no idea of the language and laws, run an bar or restaurant. Only people who make money from this are the landlords and everyone else puts it down to a lesson hard learnt.

    Food places are always going to struggle for the reason mentioned above. However, the ones that work off consistent quality at a reasonable price, and offer something a little different to all the other bog standard burger, pie, crap steak, hotdog, etc etc. An example would be the Mediterranean resort, but you will note that now someone else has opened Nibbles and something (crap name by the way if you are a reader) which offers tapas etc the same the Med place. What is the moto around here? If you can't think of something yourself, copy someone else, try to take some of their customers and you all go to the toilet? Might be OK with those two as they own the buildings rather than rent.

    Dragging back a little on topic, a critique of the two places.

    Mobi's was the only one of the beer bars me and the wife went to, for all the reasons stated before on his thread. Nice people, food ok, interesting music; a nice relaxing place to beer and the lights were not burning the back of your eyes off. Importantly, the host and hostess was there most of the time and that make a huge difference to the service customers receive. A huge difference. When they left, we went back a few times, and it had reverted back to your typical 6 month turn over type of joint. He's a nice guy, but he's not a publican or host and has no idea about running a bar.

    Raro's - best burger in the dark side and the chips were top notch. Honest question - did you ever break even? Or get close? If you didn't it was not because of lack of staff. Lacked consistency, lacked hygiene in terms of cooking preparation and storage which ultimately stopped us going back. the place also looked like a right shambles as well. With the idea and the quality of the food, in the right venue (think of the pastrami deli place in Jomtien; they had fitted the place out well) you would be full. Also, the location was a pain in the arse as well. Capped off with the pizza place opening up on the road around the corner where hungry people would stop first, you were always going to struggle. Staff here tend to leave non busy places; not about the money, they get shit bored as they rather play with their phones when they have work to do. No fun playing with their phones when they have no work to do. But anyway, regardless of new job, with the right venue, that product would have sold big. Ever thought of selling the burgers through a bar that doesn't do food?

    Both places were good; I was a customer at both of them and it a shame they have gone. However, I hope more places would close. Sorry, but I do. Am I alone in wishing this? The reason being that there is lots of quantity or places but there is seldom any quality and when a quality place opens, they close just as quickly and this is all about over supply.

    If I was to consider opening any type of bar of restaurant here, here is the check list I would use.

    1 - Do you own the building? If not, don't do it.

    2 - Do you have experience of running a bar / restaurant elsewhere? If not, most likely do not do it. Attitude and personality is vital if no experience.

    3 - Are you going to attract customers in a way that does not include girls and beer cost? If not, they do not do it.

    4 - Is there someone doing the same thing in the dark side within 2km? If so, don't do it.

    5 - Are you only doing this because you think it is easy, how hard can it be, and I got her pregnant so need to live here and can't do anything else? If so, don't do it.

    right - that should spice the thread up.

    • Like 7

    speedboat trip

    in Pattaya

    Posted

    http://www.pattayaboatcharter.com/

    Went on a trip with this firm today leaving from Ocean Marina. Lots of snorkeling, visit to the monkey island, and then to a beach for late lunch. It was quite pricey but there was a large group. I would be reticent to take a boat from one of the beaches but these guys were good with door to door service as well .

    Butter Muslin

    in Pattaya

    Posted

    You'd be utterly mad to use raw milk in Thailand. In the west where there is at least some semblance of animal wealthfare you would be ok, but here you are asking for a trip to the hospital or worse.

    Your best bet for cheese making in the big gallon bottles of milk in Makro (not the main brand like meiji etc. It has blue writing on it all in Thai). This is what I use for yogurt and soft cheese.

    TOT 1234 reduced rates - a reminder especially for business owners

    in IT and Computers

    Posted

    Hi Folks

    Sure this is on the forum somewhere but let me explain why I am posting this afresh. For the last year my office here has been racking up 20,000 baht phone bills with a couple of more hefty ones as well. Today I popped into TOT and they let slip about this 1234 number which you dial before dialing the phone number you want to connect to, and it reduces your call rate by about 70%. Having complained bitterly that no one told me this when we signed up for their service and that it is hidden away on their website, I want to claw my money back by helping others save money on their TOT bills because its the only avenue I have now with the typical TOT "don't care" approach to customer service.

    So pick up the phone, dial 1234, then the number. I am fuming about this but what can be done? Nothing.

    Butter Muslin

    in Pattaya

    Posted

    I use the cloth the locals use for sticly rice. 20 baht for 50cm sq from the shops on the side of the road that sell all the plastic plates cups buckets and cheap kitchen supplies.

    Yes, another : where to by " question.

    in Pattaya

    Posted

    Napolean

    You have the only answers there are (aside from popping to Belgium owned restaurants and asking them for bulk purchase options). However, why not make a job lot yourself? Actually very simply, here is the recipe I use from marco Pierre White.

    150ml grape vinegar

    50ml white wine

    1 shallot, minced

    10 peppercorns

    2 tbsp tarragon leaves, finely chopped and reserved, and stems set aside

    50ml water

    4 egg yolks, beaten

    Juice of one lemon

    300ml clarified butter ( I use Ghee, the Indian clarified butter when I am pushed for time. clarifying butter does not take long though)

    1 tbsp chervil or parsley, chopped

    Salt and white pepper, to taste

    1. Vinegar, wine, shallot, peppercorns and tarragon stems in a pan and reduce until you all you are are left with is about 3 tbsp of reduction. Open the window for this as reducing vinegar can tickle the throat. Add the water and then strain through a fine sieve.

    2. Place the egg yolks in a bowl with the lemon juice and whisk in the strained reduction.

    3. Place the bowl on a pot of shallow simmering water and whisk for about 20 or 30 seconds, remove, whisk again. Repeat. The key is to cook the yolks slowly, ensuring they don't scramble.

    4. Keep whisking until the yolks have thickened. Look for the ribbon stage, when they're firm enough that you can lift the whisk out of the yolks and drizzle some back onto the surface, forming a ribbon-like pattern.

    5. When this stage is reached, slowly drizzle in some of the melted clarified butter while whisking constantly. It is critical not to add the butter too quickly or the sauce will split.

    6. When the mixture has thickened and begins resembling a sauce, add the chopped chervil or parsley and begin tasting. If too sour, whisk in more melted butter. If not tart enough, squeeze in some lemon juice. If too thick, whisk in some warm water. Add the chopped tarragon leaves and adjust seasoning with salt and pepper.

    7. Keep in a warm place until ready to use. The sauce will thicken as it sits. Serves eight.

    You can pop it into jars (sterilise them in boiling water first), fill them up with a circle of grease proof paper on top of the sauce, then screw top on tightly, and immerse in simmering water until the popping part of the lid will not pop in and pop. Keep in the fridge for a few months, or you can freeze as well but its not so great that way.

    Be sure to teach your missus how to make it though .... so that next time...you get the drift

    Wow boldface, a real big effort you make to help me, thank you but :

    1) I am not a great cook, only basics.

    2) It would take me a lot of time to find the ingrediants ( if avaialbel in Thailand )

    3) I am looking for the dressing sause, so not the fluent one ( am I saying this correctly? )

    But, I am sure you are a great cook, enjoy the hollydays.

    All available in thailand. Most in Makro actually. No special skills needed but it sounds as if you just want the stuff in a jar.

    raro's Fast Food Heaven has opened!

    in Pattaya

    Posted

    So what about the dogs? Shall we get rid of them? Or allow them to stay?

    Leave the dogs alone. They were there before you were, are friendly, and not overly dirty.

    They have ticks and scared customers away.

    frontline will clear the ticks, food a couple of times a day will settle them.

    Yes, another : where to by " question.

    in Pattaya

    Posted

    Napolean

    You have the only answers there are (aside from popping to Belgium owned restaurants and asking them for bulk purchase options). However, why not make a job lot yourself? Actually very simply, here is the recipe I use from marco Pierre White.

    150ml grape vinegar

    50ml white wine

    1 shallot, minced

    10 peppercorns

    2 tbsp tarragon leaves, finely chopped and reserved, and stems set aside

    50ml water

    4 egg yolks, beaten

    Juice of one lemon

    300ml clarified butter ( I use Ghee, the Indian clarified butter when I am pushed for time. clarifying butter does not take long though)

    1 tbsp chervil or parsley, chopped

    Salt and white pepper, to taste

    1. Vinegar, wine, shallot, peppercorns and tarragon stems in a pan and reduce until you all you are are left with is about 3 tbsp of reduction. Open the window for this as reducing vinegar can tickle the throat. Add the water and then strain through a fine sieve.

    2. Place the egg yolks in a bowl with the lemon juice and whisk in the strained reduction.

    3. Place the bowl on a pot of shallow simmering water and whisk for about 20 or 30 seconds, remove, whisk again. Repeat. The key is to cook the yolks slowly, ensuring they don't scramble.

    4. Keep whisking until the yolks have thickened. Look for the ribbon stage, when they're firm enough that you can lift the whisk out of the yolks and drizzle some back onto the surface, forming a ribbon-like pattern.

    5. When this stage is reached, slowly drizzle in some of the melted clarified butter while whisking constantly. It is critical not to add the butter too quickly or the sauce will split.

    6. When the mixture has thickened and begins resembling a sauce, add the chopped chervil or parsley and begin tasting. If too sour, whisk in more melted butter. If not tart enough, squeeze in some lemon juice. If too thick, whisk in some warm water. Add the chopped tarragon leaves and adjust seasoning with salt and pepper.

    7. Keep in a warm place until ready to use. The sauce will thicken as it sits. Serves eight.

    You can pop it into jars (sterilise them in boiling water first), fill them up with a circle of grease proof paper on top of the sauce, then screw top on tightly, and immerse in simmering water until the popping part of the lid will not pop in and pop. Keep in the fridge for a few months, or you can freeze as well but its not so great that way.

    Be sure to teach your missus how to make it though .... so that next time...you get the drift

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