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Tuesday, September 16th, 2014

….. it’s a deal! 

140917 Ticino QR01 E

9 years on the 9th day of the 9th month

Wednesday, September 10th, 2014

….. ago we started with Ticino Restaurant.

As we were closed on 9.9., we postponed to celebrate with you today, this Thursday and Friday only.  

We offer you one of our true specialities – the Alsacian Flammèküeche (Tarte Flambée) at THB 99; this offer is valid on a dine-in basis and as long as stock lasts only. 

Enjoy our homemade, waferthin dough with French Crème Fraîche from the Normanne and simmered bacon and onion dices – a delight ;-) !

Flammkuchen slice 2

September’s Agony of Choice

Tuesday, September 9th, 2014

The starter, being a Grouper Filet “Prince Murat” with Potatoes, Tomatoes and Artichokes

1409 Starter Prince Murat Grouper

followed bei either choice of main course, the first one being a Chicken Breast poached in Lemongrass/Coconut Milk served with Sautéed Iceberg Salad and Jasmine Rice

1409 Main ChixPoached Lemongrass

- or – then a plate of hearty Ham, Bacon & Swiss Cheese Penne

1409 Main HamCheeseBaconPenne

while the sweet finish is a Caramelized Nut Tartlets with Vanilla Ice and Mango Purée

1409 Dessert Nut Tartlet Vanilla


Nothing became possible ….

Friday, September 5th, 2014

…… if not someone had tried the impossible. 

Anything on our menu you’d like to change? Let us know and we’ll try ;-)

We try impossibilities

Clickety-Click at Ticino?

Monday, September 1st, 2014

Guess what this dish is called correctly; we serve this translation from Japanese at our restaurant too.

If you know what the dish is all about then your first drink is on us (cocktail, beer or a glass of house wine).

140603 Clickety Click

We’re not quite there yet!

Sunday, August 31st, 2014

But we sell both – in different bottles tough ;-)

Water into Wine - Jesus was here

Engineering Challenges?

Saturday, August 30th, 2014

Take the pie out of the fridge and place it in the oven at 140 degrees
opens a lot of space for interpretation – it seems.

Tecnische Interpretation

But there are alternatives!

One could be to parking yourself at the VespaBar and chose a yummy delight from our extensive menu.

Then enjoy a glass of wine or an ice cold beer over a chat while our team of kitchen engineers finish the task to meet the challenge ;-)  

Coffee versus Wine?

Friday, August 29th, 2014

We serve both!

Coffee vs Wine

Glowing Crispy sticks?

Thursday, August 28th, 2014

Ticino Making of Crissini

We had a special Amuse Bouche the other day and some people asked, if and how we made them.

Well, our Crissini are hand made in-house; we knead the dough, leave it to rest for 30 minutes and then rolled into sticks, bake for 20 seconds and then wrapped by Parma ham.

As Crissini have a shelf life of half an hour or so before they turn soggy and limpy in this climate it remains something for special occasions.

We strongly believe in in-house products rather than preserved food with stabilisers, emulgators, MSG and GMO ingredients. Those purchased products are sometimes loaded with chemicals – just wondering, why they do not glow green at night! 

Why does the kitchen ……

Wednesday, August 27th, 2014

….. start working hours before the restaurant opens for you? 

Well, it’s all about readying the kitchen – for tonight – and every night:

- Mise en place finished √
– Plate warmer hot √
– Salamander up √
– Pizza oven steadied at 331° C √
– Kitchen briefing done √
- “Hildi” our Dish Washer ready √
- Order printer has enough paper √
– Air vents running √

Well, lets start cooking then, shall we? 

140827 Readying the kitchen