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The original Schlitz beer went out of business and we don’t know, if it had to do with the “complimenting” words of their advertisement.
We feature Danish, Dutch, German, Japanese, Lao, Pilipino and Thai beers and can confirm, that we are also unable to burn beer. We know better ways to make beer disappear!
The real thing, available only at Ticino Restaurant with Crème Fraîche from France, simmered diced onions and lardons. Enjoy this Alsatian speciality with a glass of our handpicked Italian white wine or ice cold cider (from Ireland).
Valid only tonight, July 23rd, 2014, dine in only, for THB 200 per tart instead of THB 300.
….. includes the perfect knowledge on how to open and decant a old bottle of Bacchus’ delight. Old corks – even if made of bark of Portuguese oak – tend to crumble and all this is avoided with …….. a goose feather. Click into the below picture to see for yourself.
At Ticino’s we apply the more traditional method using a standard corkscrew as our wines are enjoyed before they reach the golden “goose feather age”.
….. between us and Bindella’s famous Spaghetti Factory in Switzerland’s Winterthur once it comes to Pasta Napoli?
We also use Italy’s top brand Barilla, use original Italian tomato pulp for the sauce and serve it in preheated, deep-cavity plates.
As our esteemed guest Panya Jongrak experienced, the difference is that we grate the parmesan with the very same steel grater for him at the table – and yes, that our price is a mere 40% of the Swiss deal!
This explains possibly the popularity of our pasta range – the homemade sauces, garden fresh organic herbs and ingredients to die for!
Guess how I looked at the waitress when this delight was served; officially listed as “full American Breakfast”.
In all fairness though it tasted considerable better than it looked yet recalled my long gone boot camp days.
Looking forward to re-opening on Wendesday, July 2nd, 2014 - for dinner that is – after a fantastic annual break!