FEATURED RESTAURANT
FISH AND SHIP
Located on the site of the Offshore fish ‘n’ chip
shop which was one of the oldest ‘chippies’ in
Bangkok and was synominous with Soi Cowboy.
It was opened to feed the drunken oil rig workers
stumbling through the door from the adjoining bar
of the same name. From such a colourful past, it has
come of age now having double in size to become
a proper fish and chip restaurant on two floors with
total capacity. It’s changed its name to FISH & SHIP
to reflect that it’s now under the management o
The SHIP Inn who were one of Food by Phone’s earliest restaurant partners.
At the core of their menu is the British staple of Fish
and Chips that was brought to England during the
16th century by Jewish refugees from Portugal and
Spain,and is derived from pescado frito. The first fish
and chip shop was open in London In 1860,by Joseph Malin.
While fish and chips is the food of the British working class it does have its culinary code. Firstly the
fish must come from the cold water of the Atlantic.
Here they serve two fish, Norwegian Cod with a
mild flavour and dense flakey white flesh. Atlantic
cod is the most common ingredient in British Fish
and Chips. The other is John Dory, a saltwater fish
with delicate white flesh and a firm, flaky texture
and a mild, slightly sweet flavour.
FISH AND SHIP
7/8-9 Sukhumvit Soi 23
Bangkok 10110
Tel 0-2000-5478
Email [email protected]
Opening Hours: Open daily 7am-2am (Monday-Saturday)
10am-2am (Sunday)
Credit cards: All major credit cards accepted
Price per person without drinks: THB 350
FBP partner since: 2015
The fish can only be dipped in a batter of flour and
water with a touch of baking soda and vinegar for a
extra crisp. No self respecting British chippie would
coat their fish in breadcrumbs, sorry it’s just not the
done things.
The word chips has different means on either side
of the Atlantic. British chips are usually thicker than
American-style French fries resulting in a lower fat
content per portion. Local Thai potatoes don’t chip.
Here they uses Dutch potatoes which they steam,
cut, fry and freeze. The chips are then fried from frozen at high temperature for a crisp case and a soft
interior.
There are only two condiments for British chips, salt
and malt vinegar, here both are available. Malt vinegar is made directly from ale resulting in a milder,
sweeter and more complex flavour than white vinegar.
There are two sauces to go with the fish Heinz
Tomato Ketchup first introduced in 1876 and
remains one of the best selling ketchups. The
other is HP sauce invented in 1895 by Frederick Gibson, a grocer from Nottingham based on
a recipe from British Raj India using a malt vinegar
base, blended with tomato, dates, tamarind extract
and spices. When he discovered it was being served
in the British Houses of Parliament, he cashed in on
its popularity by changing its name to HP Sauce and
putting a picture of Big Ben on the label. It’s other
parliamentary connection is that it was known as
‘Wilson’s Gravy’ as Harold Wilson, the late British
Prime Minister loved to drown his food in this sauce.
In addition to fish and chips they serve Cumberland Sausage which differentiates itself from other
sausages in that the meat is chopped not minced
and spice only with black and white pepper. Home
made pies with shortcrust pastry. The choice of fillings are chicken and mushroom, beef and onion,
meat and the ever popular steak and kidney (or Kate
and Sydney in cockney rimming slang) pies.
Their home made burgers are made with the chose
of pork or beef, served plain, with cheese or a batter
coating.
This is the embassy of British cuisine, bite into one
of their chips and you will feel that ‘Rule Britannia’ is
being played with full pomp and circumstance.
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