Food for you (restaurant at Jinda Needle Works)

[junglechef]

Food For You at Jinda Needle Works

This ten year old restaurant, according to the waitress' best guess, in San Sai is interesting put it in one word. We were graciously welcomed into the rather formally set dining room of the lovely old white painted house the restaurant was situated in. Presented with a imaginative menu which was mainly Thai with some Western dishes including some which had a Thai influence. Along with a special's menu which was actually a prefect size for a full menu including enough different choices one would need. This together with the typical expansive menu that I often see here was all a bit too time consuming and much to take in.

After inquiring about the signature dishes we ordered the the dishes that we were told were the most popular. The first dish we were served was the "Phla Salmon" at 280 bht. I mentioned that it came before the others because it was a salad of the appetizer style and was appropriate to eat to begin one's meal. Of course not if your European and follow your entree with salad to aid in digestion, but us Philistine Americans (yes I know Israel isn't in North America) can't seem to wait for our entrees without stuffing our faces with something to go along a few baskets of bread to start. The raw salmon was sliced to a properly generous thickness with a spicy kind of larb dressing, which included the typical roasted rice but ground more finely to match the delicacy that the dish was handled with. This was on top of a big salad consisting of red leaf and iceberg lettuce cut into manageable pieces, prettily carved cucumber, shredded carrot, red onion slices, scallion and a functional garnish of a mint sprig. The whole dish was not dressed as such so the flavors kindly complimented the salad greens without drowning them out as often the case with ill-attempted fusion cuisine. This was not cross-contaminated food but a nice juxtaposition of food crossing two continets. My dining companions, which included the usual suspect of my Thai girlfriend and our three food critics sons aged 10, 8 and 1, all loved it! Yes my 17 month old is given and tries most everything we eat and he did seem to rather enjoy his piece of lettuce but I get back to you on that once he learns to speak. This was a dish I consider memorable, and for someone of my advanced age that's quite something. It was becoming apparent that there was really a Chef in the kitchen and our anticipation for the rest of the meal grew so much that one could actually feel the excitement.

Next up from the "Big shot Chef" from Bangkok according to the City News Chiang Mai, was the Crab Meat Soup (Chinese Style) at 250 bht. A very large terrine of soup, much bigger than it appears in my picture, was listed as for 4-6 persons and was enough for about 10 cups. First impression on my tongue was salt followed by white pepper and then the very thinly separated crab meat. The constancy was very palatable, a nice thickened soup in the Chinese Style as I know it, with some green onion as a garnish. Though it also had slivers of white onion to giver the soup a touch of background flavor the biggest flaw was highlighted in the name, it wasn't anything really than the less than adequate amount of it crab meat. A stock made with the crab shells would have helped immensely . Besides the lack of depth compared to the starter the attention for detail was also not up to the salad as in every third spoonful a piece of cartilage was present. Also we were told it was a little spicy but alas not and it could have used the help. I started to think that the salad might just have come out first only just because it was faster to make.

Finally we dug into the "Pork Spare-rips w. Food for you's Gravy" (where the words "Food for you" was printed in their italicized font) at 280 bht. The ribs were tender and expertly cooked, slow boiled is my guess, dripping with the gloopy (perhaps not a technical culinary term but apropos as is the word gloomy that spell check keeps trying to change it into) sauce that detracted from the pork flavor, which my lady said tasted of old pork but I rather like the gamey tint. Food of you's gravy would be more fittingly served with meatloaf or bangers and mash, ok for glorified diner food but not fine(ish) dining. If that's what one promotes as one of their signature preparations I think they might be better off sticking to the basics, as one who writes using block letters because they get better results. As for the mash potatoes, cooked to a perfect doneness again and just roughly smashed, which can be fine if that's one intention, but were dry, which is the technical proper way to start the dish by cooking out the moisture from the water and then replace it something better. But it totally lacked not only seasoning with salt and pepper but that something better added such as butter, cream, milk or anything that would have made them rich, moist and an acceptable dish of mashed potatoes. The steamed vegetable were once again properly cooked but no salt and how about a little butter? The menu's claim that this was for 4-6 people was a bit underestimated and by looking at the picture one can imagine that with a group of five all liking it a fight might break out. It seems to be the same old same old that once Western food is prepared a sort of deer in the headlights situation occurs, like when I try to speak my terrible, but still perhaps occasionally understandable, Thai and some locals just seem to turn off when I open my mouth. This is the only way I can explain how a dish that comes out of a kitchen like this can also produce a Thai flavored dish so wonderfully. One would have a very hard time convincing me that they don't know seasoning in necessary in almost all cooking or that putting salt and pepper on the table, as they did with a myriad of other condiments that seemed to have no place there, would do the same job.

We also ordered a large bowl of rice for four (20 bht ea.), two water (15 bht ea.) and one large Singha at 120 bht. The total bill came to 1040 bht with the added expense of a nice tip as usual. For the amount of food, that we estimate was good for two adults, minus the rice as it wasn't necessary nor went with any of the food we ordered but in all fairness we did order it as I'm sure is the case most often here, especially as it would go with many of the menu items. So after five bowls of non substantial soup just to quell my hunger I wasn't full as that with two ribs and some salad doesn't satiate this guy. Yes of course we could have ordered more but for 500 bht per person for this quality food one should not have to spend more. Also I find it a bit weird eating Western food and Thai food together and though we ordered it there was no hint that their gravy wasn't Thai inspired especially as some of the menu read like innovative Thai cuisine. One thing I noticed that could explain a few things was when I stuck my nose in the kitchen, no great surprise there that I might be a bit nosey, was that there was a man at the stove whom I presume was putting out the hot dishes and a women on the cold side who gave me an energetic bright smile who's, if she made the our salad, positive energy continued right into our food. Another thought I have is though the Chef has a high level of skill with actual cooking method he just might not have the creative flair nor understanding to be what I consider is necessary to be a Chef.

As for the dining room it was very light for dinner and decorated very minimalist style bordering on a lack of atmosphere. Typical of what I was feeling from what the room was projecting, the plates on the table were turned upsides down, I suppose to keep them clean, but gave the dining room a very unpolished look especially since one was staring down at the dinnerware's price stickers. The service was great, the food came out quickly from the there people in the kitchen, one who ran the food to the waitress, but as we were the only ones there at first and by the time she had another table of four and one of eight she was getting swamped so I can't imagine what if would be like when it got busy. I got my first impression of the confused concept upon walking up to the building and seeing a lovely setting and a sign saying "Sexy Salads" with cartoons of sexy girls (as can be seen in accompanying photo). I sensed a lack of focus of everything including the food and dining room which included an empty bakery display case with a few small plates of plastic grapes that one see first upon entering which showed a lack of understanding the business. A focal point is an important, as is many other things, factor for a customer's first impression and this was embarrassing. I think they should just remove the whole thing and just put some flowers there which are inexpensive and lovely in Thailand.

It seemed to me that after they started they just either got bored, ran out of energy or never really were committed enough, as so many things seem to be missing completion or follow up. What was missing the most was a personal touch and care for the overall product which for the prices they charge I feel can be fair expectation. From my experience in building my restaurants' business from the development of the concept to putting it into place in the place and on the plates was that it is a reflection of myself. It was not just a job but my life that I put my heart and soul into. I wish they listened to Julia Child when she said "Find something your passionate about and keep tremendously interested in it".

[hellodolly]

large Singha at 120 bht

Who got that?

[junglechef]

Thanks hellodolly, at least I know someone is reading my thesis. I always like to list the price of beer as I know many use it for comparison sake but it doesn't really mean much to me as I rarely drink, what is the normal price for a large Singha at a place like this?

[KhunOr]

Thanks for posting. I haven't heard anything about this place for many years. I used to dine at Food For You regularly 10 years ago. Last time I went I think was in 2005. The owner/chef didn't stay open all year and I got a bit tired of it. Funny that the two dishes you mention as 'signature' (crab soup and the salmon), were his signature dishes back then too!

[hellodolly]

Thanks hellodolly, at least I know someone is reading my thesis. I always like to list the price of beer as I know many use it for comparison sake but it doesn't really mean much to me as I rarely drink, what is the normal price for a large Singha at a place like this?

I read all your posts as they are about food. I for sure don't have the taste buds you do but it is always interesting to read about what is right and what is wrong with a serving. Now about the length of the paragraphs.

[junglechef]

"Well Hello Dolly it's so nice to have you back" critiquing my critiques.

Perhaps I should have your proof read them so they read to your liking before I post , and then maybe you would notice that I asked you a question pertaining to your post .

But whatever you do, "Dolly'll never go away again"!

[Saan]

A great in-depth review Jungle Chef. Now Lawrence Chee will have to lift his game - no more offering us skimpy

little entrees but a full three course review plus aperitifs to start and a fine cognac to finish.

It is interesting how few chefs can manage to master two cuisines. When they attempt it it ends up neither 'fish nor fowl'.

Obviously someone in the kitchen has the flair to cook as demonstrated by the pla salmon. Sometimes you must feel like doing more than just peaking into the kitchen like this but taking the talent that is there and show them the discipline of running a proper establishment.

Maybe this restaurant is worth a try and with judicious selection of what seems to be their strengths a good meal could appear.

[junglechef]

I find it best not to go to a party when one isn't invited but if someone asks I'd be happy to throw in my 2 bahts worth. When I have offered here to people I've felt comfortable enough with, both locals and expats, even when they say they would like it I never hear back. I feel they must show some motivation for me to help or it would most probably be a waste of everyone's time. But yes often I think how it would be fun and that I might be of some assistance especially as I'd do it for free just to help and 20 years ago I charged 30,000 bht a day plus expenses (incl. airfare, accommodations etc.) for this service. Recently I went to a restaurant that was just taken over by someone with no experience in the biz and we built a rapport and went over the menu, kitchen set-up, staff responsibilities etc. I went back with the family for dinner to support him and many things were, to put it mildly, a disaster (I didn't eat my entree nor my dessert both ordered on his recommendation) and it cost a fair bit more than the 1000 bht check from Food for you. He acknowledged that he needed help and I explained to him that he bought the good will of the establishment and he was going to quickly ruin it at this rate. Of course he was going to contact me the next day to help him make what I ordered because what I was served was not even close to being the preparation it was suppose to be. Never heard back (but see he has lots of time to spend on playing games by his TV posts). Maybe I'm a bit bitter after explaining to him everything wrong with my dish, as he was sitting at the table with us, and him knowing perfectly well that I didn't eat it, and was still charged me full price, but I guess it just goes to show his lack of knowledge in the hospitality industry. Also it bothers me that so many people think they can open a restaurant with no prior experience because as he kept saying "it's easy" and then have the audacity to charge me for the crap they are serving. So for now I'll keep the name of the place anonymous and hope he can straighten himself and in turn his business out.

[Saan]

I find it best not to go to a party when one isn't invited but if someone asks I'd be happy to throw in my 2 bahts worth. When I have offered here to people I've felt comfortable enough with, both locals and expats, even when they say they would like it I never hear back. I feel they must show some motivation for me to help or it would most probably be a waste of everyone's time. But yes often I think how it would be fun and that I might be of some assistance especially as I'd do it for free just to help and 20 years ago I charged 30,000 bht a day plus expenses (incl. airfare, accommodations etc.) for this service. Recently I went to a restaurant that was just taken over by someone with no experience in the biz and we built a rapport and went over the menu, kitchen set-up, staff responsibilities etc. I went back with the family for dinner to support him and many things were, to put it mildly, a disaster (I didn't eat my entree nor my dessert both ordered on his recommendation) and it cost a fair bit more than the 1000 bht check from Food for you. He acknowledged that he needed help and I explained to him that he bought the good will of the establishment and he was going to quickly ruin it at this rate. Of course he was going to contact me the next day to help him make what I ordered because what I was served was not even close to being the preparation it was suppose to be. Never heard back (but see he has lots of time to spend on playing games by his TV posts). Maybe I'm a bit bitter after explaining to him everything wrong with my dish, as he was sitting at the table with us, and him knowing perfectly well that I didn't eat it, and was still charged me full price, but I guess it just goes to show his lack of knowledge in the hospitality industry. Also it bothers me that so many people think they can open a restaurant with no prior experience because as he kept saying "it's easy" and then have the audacity to charge me for the crap they are serving. So for now I'll keep the name of the place anonymous and hope he can straighten himself and in turn his business out.

Charging you for his ineptitude is a bit rough.

Many people don't recognize the difference between a good cook and a good chef. I add 'good' chef because even in the profession there are some who don't make the grade. The ability to consistently get consistently good food on the table on time is an art that is both learned and inherent. And it doesn't end there. A good eating establishment is a combination of a number of things, principally good food, good service and good ambience. If you achieve those three then you are on you're way. Then you must be a good business person or you will go broke but that is another story. There are a few places in Chiang Mai that I know of that manage the trifecta but not many.

[hellodolly]

"Well Hello Dolly it's so nice to have you back" critiquing my critiques.

Perhaps I should have your proof read them so they read to your liking before I post , and then maybe you would notice that I asked you a question pertaining to your post .

But whatever you do, "Dolly'll never go away again"!

If I was to proof read them I might slip in a pizza or burger. Just keep them coming as it is interesting to hear the break down on a dish from some one with finely tuned taste buds.

The subject is a very interesting one. I have a friend who owned his own restaurant plus a chain of fast food outlets on campus. He had at one time been an executive chief. The behind the scenes in the industry is fascinating. I suspect you like him studied under some great chief's.