greyhound café

Greyhound Café

My beloved mate came from Phuket to live with me for a month. We went to our all time favourite restaurant “Greyhound Café” for lunch.

“Greyhound” is something I grow up with –their first boutique brunch opened in 1980 at Siam Centre, I first known about it in 1984 as then I started to be a teenager who would go shopping in Siam Square – I & mates spent our time in Siam Square almost every day after we finished school or during weekend – its always being a place that Thai teenagers in Bangkok hang out.

Khun Bhanu Inkawat, founder, is very smart & brilliant and everything he touches seems to be always very successful. Khun Bhanu was initially trained in advertising. His career in advertising began with an art director's position at Leo Burnett Thailand Limited in 1978. In 1984, he assumed control of the agency's creative department and in 1989, was appointed executive creative director. Six years later, Khun Bhanu became chairman of the Leo Burnett board. The advertising executive has since resigned from the industry, though he continues to advise and train a new generation of creative advertising talent.

I admire him so much as he is an amazing person.

The first “Greyhound Café” opened in 1998 at the Emporium & I was there when it first opened. The reason I like this restaurant because it always reminds me of “Fusion” and “mixed & crossed culture” – it gives the same buzz & vibe as like being in a restaurant in Sydney.
Greyhound was the first restaurant in Bangkok that started to bring something very much different – in a creative, fashionable & modern way - delicious and still affordable to Thai people in Bangkok.

I think we can call this restaurant “urban cuisine” where Thai people in big Bangkok who seem to be exposed to other cultures can come and hang out with mates and enjoy food.

Check thier menu @ http://www.greyhound.co.th/cafe/


Greyhound Café
Branches:

Emporium Shopping Complex
2nd Floor
T. 02 664 8663

Central Department Store – Childlom Branch
4th Floor
T. 02 255 6955

J. Avenue
Thonglor 15,
T. 02 712 6547-8

Siam Centre
Ground Floor
T. 02 658 1129-30

La Villa
Phaholyothin
T. 02 613 0547-8

grilled pork with asparagus

Grilled Pork with Asparagus

Inspired by "Nobu West Cookbook" which I have just finished reading and a few weeks ago I went to "Torajiro Jap Restaurant" in Thonglor with my beloved Mates.

I kind of like the way they cooked "grilled pork with asparagus" only that they used lots of fatty pork which not suits into my kind of food. I admitted that fat makes food more delicious but being a very curvy woman in her early 30s.
Too much Fat seems to be so very scary!!

Anyway, back to "Nobu", if you ever been to "Nobu Restaurant in London" which has been rated "1 star by Michelin". You will love their dressing ... I am personally being a big fan of his "spicy Lemon dressing & Matsuhisa dressing".

So, today i will combine a bit of Nobu's Lemon dressing and my very own version of grilled pork with asparagus.

Tip : this is a very good way to convince your hubby to eat green!!! as the grilled food goes very well with beer.. kind of like a "tapas" ; )



pork, cut in long strips (any part that you like - more fat, more delicious)
fresh asparagus, cut into 2-3 inches long
sea salt
black pepper, ground
2 tablespoons of extra light and mild olive oil

Lemon Dressing (from Nobu's recipe - without chillies)
100 ml of lemon juice
3 tablespoons & 1 teaspoon of soy sauce
1 tablespoon of garlic, grate
1/2 tablespoon of chillie garlic sauce
1 teaspoon of sea salt
140 ml of grape seed oil
a pinch of ground black pepper

Garnish
fresh japanese cucumber
lemon/ lime wedges


Preparation

* soak wooden skewers in water for 10-15 mins

* season the pork with sea salt and ground black pepper
* roll asparagus with pork using the skewers

* preheat a grill and a griddle
* brown the pork in the grill (brush the pork with a bit of olive oil)
* heat on a griddle until cooked through
(use a steak pan instead, if its to hands)

* serve with fresh japaneses cucumber
* a cup of lemon dressing
* a few wedges of fresh lemon/ lime

nuea pad nam man hoi

Nuea Pad Nam Man Hoi : Fried Beef with Oyster Sauce

1 cup of beef, cut-sliced to bited-size pieces
1 tablespoon of garlic, finely chopped
1 cup of onion, sliced
2 tablespoons of oyster sauce
a few pinches of salt

*** side dish***
a cup of "kim chee" - korean pickled cabbages (optional)
a few slices of lemon (optional)

Preparation

* cut the beef steak to bited-size pieces or strips
* sprinkle with a few pinches of salt over the steak, put the beef into a zip-lock bag and keep it in the fridge over a night to tenderise the meat.

* heat the cooking pan
* add olive oil
* add garlic, stir-fry & wait until it becomes aromatic
* add onion, keep frying the onion till it becomes soft
* add beef, cook them just how you like (i like mine cooked medium-rare)
* add oyster sauce, stir-fry for a few mins (not too much as the beef has been marinated with salt)

* remove into the serving plate
* your choice of : squeezing a few slices of lemon over the fried-beef or serve with a small cup of "kim chee" (korean pickled cabbages) : its good either ways.
* serve with streamed rice

beef steak with fried mushroom with garlic & shoyu

Beef Steak with Fried Mushrom with Garlic & Shoyu

- beef as much as you like
- mushroom (japanese ones are recommened)
- 2 cloves of garlic, finely chopped
- 2-4 tablespoon of shoyu
- 2 tablespoons of olive oil
- conrainder leaves, roughly chopped
- sea salt & pepper

- fresh veggies (cucumbers, tomatoes or anything that you like)

Preparation

cook the steak as how you like it ( with salt and pepper)
remove the steak from the pan, put it aside to rest
add garlic, wait until the garlic turn yellow then add mushroom
(into the pan with the remained oil)
add shoyu

turn off the heat
romove the fried mushroom into the serving plate and slice the steak, put on top of the fried mushroom
sprinkle with chopped conrainder leaves
serve with whole grain rice & fresh veggies

pork with shoyu

Pork with Shoyu

pork - as much as you like
shoyu - 2-4 tablespoons
olive oil - 2 tablespoons
a pinch of sugar
leek, sliced

Preparation

marinate pork with shoyu and keep in the fridge for over a night

in the pan, heat olive oil
add the marinated pork, stir until the pork are cooked
add a pinc of sugar

turn off the heat
sprinkle with sliced leek
serve wtih whole grain rice

beef with leek in shoyu

Beef with Leek in Shoyu

Beef - as much as you like
Leek - 2, roughly cut
Shoyu - 3-4 tablespoons
Lemon Pepper - 2 teaspoons
Olive Oil - 3 tablespoons
Salt - 1 teaspoon

Preparation

in the pan, heat olive oil
cook the marinated beef steak as how you like it
remove the beef steak, put it aside
cook leek in the hot pan with remained sauce until it becomes solf

turn off the heat, serve with whole grain rice and spicy thai dipping sauce (optional)

beef, mushroom, ginger in shoyu

Beef, Mushroom, Onion, Ginger in Shoyu

beef - as much as you like, slicely cut
onion - 1, roughly sliced
mushroom - 7-8, halved
garlic - 2 cloves, finely grated
ginger - 3 tablespoons, finely grated
shoyu - 3-4 tablespoons ( shoyu is japanese soy sauce)
olive oil - 2 tablespoons
a pinch of sugar

purple seaweed flakes - 2-3 teaspoons


preparation

in the pan, heat olive oil
add grated garlic and ginger, stirring regularly until getting garlic aroma
add onion, cook until half cooked
add beef, cook until beef is cooked just how you like it.
add shoyu and a pinch of sugar
add mushroom

turn off the heat and serve with japanese rice or whole grain rice
sprinkle purple seaweed flakes on top of the rice

prawn, carrot, green bean, mushroom with mirin

Prawn, Carrot, Green Bean, Mushroom with Mirin

beef steak marinated with english-mustard, worcestershire & soy sauce

Beef Steak Marinated with English-Mustard, Worcestershire & Soy Sauce.