Timba’s Blog

STARTERS

 

Calamari in House Batter Fried Golden and Served with Citrus Garlic Aioli

120

 

Soft Shell Crab Cake Sautéed in Clarified Garlic Butter

150

 

Classic Shrimp Cocktail

120

 

Caesar Salad with True Caesar Dressing Made to Order

120

 

Mixed Green Salad with House Balsamic Vinaigrette Dressing

90

 

Soup of the Day

70

 

STEAKS

 

All of our steaks are hand cut from Thai-French Butchery. Every steak is grilled to order then finished with seasoned butter and red wine demiglace. Served complete with choice of one side dish and vegetable.

 

Fillet Mignon

240 Gram Center Cut, Tender and Delicate Flavor

600

 

New York Strip

300 Gram Perfectly Marbled, Robust Flavor

500

 

Ribeye

400 Gram Boneless Thick Cut, Juicy and Tender

500

 

SEAFOOD

 

Handpicked from the market our seafood options change daily. Ask the Chef for details.

Market Price

 

CHICKEN & PORK

 

Each entrée is served complete with choice of one side dish and vegetable.

 

Grilled Chicken Breast

Rubbed with Garlic Herbed Butter and Flame Grilled

350

 

Broiled Pork Loin

Marinated then Rubbed with Garlic, Mustard and Balsamic Vinegar

350

 

SIDE DISHES

150 Ala Carte

 

Dauphinois Potato Layered with Parmesan Cream Sauce, Garlic, Onions & Laced with Demiglace

Creamy Risotto Parmigiana Cooked to Order with Market Fresh Mushrooms & Shallots

Jasmine Rice Pilaf Light & Fragrant with Olive Oil, Fresh Herbs & Citrus

Roasted Squash Puree Tempered with Garlic Herbed Butter

Fettuccine Primavera with Market Fresh Vegetables Tossed in White Wine & Olive Oil

Fettuccine with Classic Alfredo Sauce Made to Order

 

VEGETABLES

80 Ala Carte

 

Shitake Mushroom & Asparagus Tip Duxelle with Caramelized Shallot

Roast Corn with Cherry Tomato Sautee

Caramelized Bell Pepper & Onion

White Wine Poached Broccoli

Garlic Lemon Asparagus Sautee

Butter Sautéed Sweet Peas

In the spirit of giving something back to those who support me I’d like to offer a promotion for the month of July. All subscribers to TIMBA’S Cuisine Blog will be entitled to 15% discount of their total food bill on any visit to TIMBA’S restaurant during the month of July. Thanks for all the support; I hope to see you in soon!

All the Best.

First and foremost, thank you for checking out my blog and site.

I’m writing this blog to chronicle my life as an aspiring restaurateur and chef. I’ve recently moved to Bangkok Thailand to follow my dream and open TIMBA’S. It’s proving to be a great adventure in a new land and culture full of surprises. Thailand is a beautiful country and Bangkok is among the best international cities to live in.

I want to take this opportunity to tell you a bit about myself. I was born in Thailand and raised here for 3 years before moving to the US. I grew up in the Midwest in a family that values cooking and the power of farm fresh ingredients. I come from parents who are excellent cooks and instilled the love of food and cooking in me at a very young age. I worked in the hospitality industry for a few years in college before deciding I wanted to pursue it as a career. At that point I packed up my life and moved to Portland Oregon to attend Le Cordon Bleu at Western Culinary Institute. It was here that I really saw how food could be art, life and everything worth living for. If you’ve ever been to the Pacific Northwest you know exactly what I’m talking about. The Chefs in that part of the country live for their dishes. Menus are created daily with handpicked ingredients of outstanding quality grown in the most organic and purest methods conceivable. It’s nearly impossible to have an unremarkable meal there and it was this experience that I drew from to form my values as a Chef. After graduating LCB I moved on to Alaska to manage a restaurant in Denali National Park where I picked up a few new tricks. Then back to the Midwest to open a small catering company. After a year I was once again bitten by the travel bug which is how I found myself back in my homeland of Thailand.

My restaurant has been open for about 3 weeks now and we’re getting settled in. The concept here at TIMBA’S was formed around the idea of providing a balance of innovative yet simple dishes served in a casual unpretentious atmosphere accessible to all. I like to keep a highly seasonal menu utilizing what is freshest at the daily markets. My cooking style is influenced by classic French cuisine, home-style Italian and Pacific Northwest American. I hesitate to label it fusion; it’s just good food made with the ingredients readily available to me. Every day I study food. There are so many things here that are foreign to me. A trip to the market always has some surprises. There are fruits, vegetables and fish that look like they could be from a different planet. I stay very busy experimenting with these new ingredients and finding out how they work. I’ve discovered some great combinations you could find no where else. Don’t get me wrong I like the classics too, which is why I try to balance my menus with some things that are comfortable to most along with fare for the more adventurous eater. There is enough here to keep me busy for a lifetime trying to taste it all.

So I invite you all to come in and see what I’m up to. We’re open for lunch and dinner. Lunch is geared to those on the go with burgers, pizzas, pasta and salads along with some other daily specials. Dinner at TIMBA’S is meant to be a time to relax with friends and family while enjoying a great dinner. We’ll be here ready and waiting to make it a great night.

All the best.

Timba’s Blog is up and running and ready for action!!