Bite Me!

[Butch 3,456]

 

 

 

LOL. I was trained by the US Army to inspect mess halls, restaurants, snack bars on military bases for food sanitation. I have 4 years experience conducting monthly inspections. When a restaurants staff all come down with the same illness at the same time. I have a high degree of confidence based on experience this is a food born illness. That's why I know what the fuck I'm talking about.

 

But you were wrong, so regardless of your "experience" which, to be honest we only have your word for, and when it comes to credibility concerning proof of one's previous employment history on this board, you are hardly a shining beacon of truth upon which we all feel inspired, we can therefore comfortably surmise that indeed, you don't know what the fuck you were talking about.

Edited May 2, 2016 by Butch

[BigDUSA 71]

 

But you were wrong, so regardless of your "experience" which, to be honest we only have your word for, and when it comes to credibility concerning proof of one's previous employment history on this board, you are hardly a shining beacon of truth upon which we all feel inspired, we can therefore comfortably surmise that indeed, you don't know what the fuck you were talking about.

LOL. I have no problem if you believe what I post or don't believe. I still have 4 years experience inspecting restaurants for sanitation.

[Fatboyfat 361]

Why the fcuk would you think that the Thai staff have all been eating the European food and come down with mass food poisoning! F'ing plonker

[jacko 8,822]

Based on that, why didn't you say it was because the staff were all having sex with each other?

 

Or you mean they all contracted the same STD?

Perhaps better not to go there.....

BigD the 3rd arm inspector....(from MASH).

Edited May 3, 2016 by jacko

[BiteMeBistro 66]

Ok just to stop the speculation.

 

In fact the reason we were shut on Friday and Saturday was actually nothing to do with illness. With hindsight probably not the best excuse to use for a closure of a restaurant lol, but we were a bit pressed for time. The most important thing is that we were back in full swing yesterday and the customers were happy :)

 

As for today...

 

Tuesday's Special - Braised Pork Shoulder, Bok Choy Chinese Cabbage & Asparagus in a Home Made Vol Au Vent Pastry, with Beetroot Puree & Herb Aioli Dressings - 220B

 

[BigDUSA 71]

Why the fcuk would you think that the Thai staff have all been eating the European food and come down with mass food poisoning! F'ing plonker

The owner of the restaurant was the one who stated the staff was sick at the same time. Easy for the staff to cook up Thai or farang food. No one on here knows what they ate. We do know what the owner stated. When you have everyone gets sick at the same time in a restaurant. Food born illness comes to mind and nine times out of ten this a correct diagnosis. Thailand is going thru a prolonged heat wave. If the food supply chain doesn't keep the food cold during storage and transit. The food will under go a alarming increase in pathogens. Raw chicken is the food most prone to storage or transit problems.

[BiteMeBistro 66]

On this occasion it was the 1 in 10 then :)

 

Food hygiene is our number one priority. Having contented, hard-working service and kitchen staff is right up there too. There's no point having great tasting food if we can't achieve this...

[BiteMeBistro 66]

 

Look forward to a great Wednesday Special from 1pm - Chicken, Cream Cheese and Chorizo Ballantine with Shitake Mushrooms, Bok Choy and Mash, in a Red Wine Jus - 260B

[Evil Penevil 7,628]

"Ballantine, Ballantine, where do you roam?

Ballantine, Ballantine, far, far from home."

Not many too many chefs in Pattaya will undertake the preparation of a ballantine (alt sp ballotine), so I'm not going to miss this one.

Evil

[MeGoDanceNow 4,281]

I hope that lasagna is still around. I want to try it before I ship out.

[BiteMeBistro 66]

I hope that lasagna is still around. I want to try it before I ship out.

It will be back because Chef will probably be putting it on the a la carte menu. Not for a few days though, it was Monday's special and sold out that day

[capdagde 1,954]

If you haven't seen this - shiitake mushrooms - bloody marvellous!

 

[BiteMeBistro 66]

 

Thursday 260b Special is Pork Schnitzel with a Pumpkin, Blue Cheese, Tomato, Red Cabbage and Rocket Salad

[Evil Penevil 7,628]

 

Wednesday's special, "Chicken, Cream Cheese and Chorizo Ballantine with Shittake Mushrooms, Bok Choy and Mash, in a Red Wine Jus," now ranks as one of my Bite Me favorites. It was absolutely delicious! Top quality ingredients were prepared and seasoned to make a balanced and flavorful dish that tasted a lot more than 260 baht.

 

 

A ballantine (alternate spelling "ballotine" most often seen in the U.S.) is traditionally made from a (de)boned piece of poultry that has been stuffed with sausage meat and/or other ingredients, then trussed or even sewn to hold its shape.

 

 

Sometimes the ballotine retains the form of a chicken leg or thigh; other times it's rolled to resemble a long, thick sausage. It's usually roasted, but other cooking methods are possible.

 

 

A ballotine is a time-consuming dish to make and I don't recall having ever seen it before on any menu in Pattaya, although it is possible some fine-dining and hotel restaurants do offer it. To find ballotine as good as Bite Me's for 260 baht is amazing.

 

 

The ballotine consisted of chicken breast filled with a mixture of spicy chorizo sausage and cream cheese. The chorizo added taste and heat, while the cream cheese contributed a touch of acidity and tempered the heat of the chorizo. The bok choy and shittake mushrooms went well with the ballotine and the mashed potatoes. My suggestion would be to give the mash a sprinkling of nutmeg to add yet another flavor component that goes well with th other ingredients.

 

 

It may not be the most aesthetically pleasing picture, but that's what my plate looked like.

 

 

I decided to finish my meal with dessert. I was torn between carrot cake and cherry pie and came down in favor of cherry pie. I was curious to see what form my slice of pie would take. After all, cherry pie is as American as herpes and hot dogs, not to mention violence. I wondered how Bite Me, which has often "deconstructed" traditional dishes to give them a new spin, would handle it.

 

 

It was more a fruit tart with a top crust than a fruit pie in the U.S. sense. Overall, I was a bit disappointed. It didn't have much of a cherry taste and seemed overly sweet, but a glass of latte helped cut the sweetness. Next time I'll have the carrot cake or crepes for dessert.

 

 

For anyone not familiar with U.S. cherry pie, here's a pic from the Net. There are substantial differences between the U.S. and European versions of fruit pies.

 

 

Bottom line: The creativity of the chefs at Bite Me continues to impress me. In terms of value for money and taste, you can't eat better in Pattaya.

 

Evil

[capdagde 1,954]

I have officially given up masturbation in favour of this food thread...... doing myself a pork schnitzel for lunch with some copycat salad...... I would like my name on a seat for one visit a day from 8th to 30th July and am praying to the food "gods" that praise doesn't double the prices before then....

Edited May 5, 2016 by capdagde

[BiteMeBistro 66]

 

In this heat try a lite bite at Bite Me today!

 

Fried Calamari with a Garden Salad and a Herb Aioli

 

Saturday Special at 195 baht

[BiteMeBistro 66]

The Bite Me Rack is back! Ribs at the Bistro today on special at 250B from 1pm (come early to avoid disappointment, the ribs can sell quickly) - Bite Me Bistro, corner of 3rd Road and Soi Lengkee

 

https://www.facebook.com/BitePattaya/posts/637499983069149:0

 

[BiteMeBistro 66]

 

220B lasagne special today - from 1pm til late

 

Chicken, Chorizo and Belotti Bean Lasagne accompanied by a Garden Salad, Red Wine Vinaigrette

Edited May 12, 2016 by BiteMeBistro

[BiteMeBistro 66]

Friday 285B Special!

Duck Breast in a Red Wine, Shallot, Honey & Balsamic Glaze with Soba Noodles & Local Fresh Vegetables

 

https://FB.com/BitePattaya

 

Notre plat du jour vendredi à 285B!

Magret de Canard au Vin Rouge, Echalotes, Miel et Balsamique, accompagné de Nouilles Soba et Légumes du Marché

 

[Billions 687]

I read elsewhere that the chef/founder/co-owner has packed his bags and will set up a new restaurant elsewhere in the Hood.....nothing particularly earth-shattering I know.

 

Anyone ITK confirm changes afoot (or not,as the case may be?).

[MM 6,562]

I read elsewhere that the chef/founder/co-owner has packed his bags and will set up a new restaurant elsewhere in the Hood.....nothing particularly earth-shattering I know.

 

Anyone ITK confirm changes afoot (or not,as the case may be?).

True that Ewan, the head chef, has moved on.

 

As to where he is going or what his plans are, I have no information.

[BiteMeBistro 66]

Yes. We now have the production kitchen up and running with Aussie chef Joel, and a Frenchman producing the likes of this dish in the Bistro...

 

Today's special - herb-crumbed barramundi with roast pumpkin and ratatouille - 260B

 

[BiteMeBistro 66]

To add a bit more info...

 

The new kitchen is rolling with some great dishes being made and marinating right now.

 

Same theme as with the Bistro itself, quality food at sensible prices, from single portions for expats through to bulk quantities for restaurants. Stews, curries, shanks, lasagne, ribs and so much more; we are building up a menu with classic meals available on demand. We can also tailor dishes to a restaurant's needs for large, ongoing orders.

 

Expats - with either a pan of simmering hot water or a microwave you get a Bite Me Bistro quality meal straight from your fridge and onto your plate within seconds. Vacuum-packed, these meals can be kept in a fridge for up to ten days. They can also be frozen and kept much longer.

 

Restaurants - staff is a major issue here as we all know. So is maintaining consistent quality and keeping costs down. Bite Me can solve this for you. We will be able to cover some to all of your main course dishes, depending on the type of cuisine you offer. If you need to have a dish tailored to your restaurant alone and not sold elsewhere, no problem. Why worry any more about keeping expensive staff during the low season months, with cooks coming and going, standards slipping, when you can have dishes supplied just to meet demand.

 

Events catering, parties, business get-togethers, sports club meets, weddings... Bite Me offers a full outside catering service with high end spreads from finger foods to full blown meals, but at our well-known sensible prices. Our 400m2 sister restaurant seating 100, with a 100m2 balcony on three sides and its magnificent 360 degree panoramic views over all Pattaya and Jomtien can also be booked for private events at very reasonable rates.

 

Bite Me is bringing a refreshing new approach to the Pattaya dining scene. We want to look after the needs of the expat in his condo craving a quality meal, when he doesn't feel like going out. Just keep a selection of great tasting dishes in your fridge. We can assist restaurants looking for consistent quality while lowering their staffing and utilities costs. Provide high class events catering either at your location or in our own premises with the best views in town.

 

Please PM us if you would like further details

 

[BiteMeBistro 66]

 

Creamy Chicken, Mushroom and Asparagus Vol-au-Vent with Beetroot Puree and a Market Salad - Tuesday's 195B Dish of the Day

 

Vol au Vent au Poulet, Asperges et Champignons avec Purée de Betteraves et Salade du Marché - Notre plat du jour à 195B

 

https://FB.com/BitePattaya

[BiteMeBistro 66]

 

Baked Garlic Parmesan Chicken Wings, Tabbouleh, Garden Salad, Passion Fruit Dressing - 220 baht Wednesday Special