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| Name: Felix From: England E-mail: felixcemmell@hotmail.com |
I had the pleasure of trying your chili mango cocktail last July after eyeing up your signboard. I couldn't get it out of my head all day and am happy to hear it is now your signature...very worthy. The premium absinthe was a super chaser too...had one of the best nights ever(from what my memory serves)...I'm coming back to Thailand and Koh Tao soon (where else!) and look forward to repeating the experience. Keep it up guys xx
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| Name: David & Suz From: Örebro Sweden E-mail: david_hogfeldt@yahoo.se |
Hi Guys! We came back safely to Sweden and guess what...? The bottle diden´t broke! Thank you so much, you made our evenings just perfekt. It was a pleasure to meet you. Hope to see you all agin. Hugs & kisses from Sweden
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| Name: Jeanne From: Holland |
I must admit, we came for dinner several times the one week we spend on koh tao. The food was lovely!
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| Name: Tobias From: Sweden |
This is the best fine dining experience i´ve ever had in thailand. Thank u guys very much! see you in December // Tobias
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| Name: Erik From: Papa's Tapas E-mail: info@papas-tapas.net |
Hi Rich, You and your girlfriend were some of our last customers to have that cocktail. We’ve recently replaced it with our Chili-Mango cocktai, a brand-new Signature creation by Bar-chef Paan. We’re happy to provide the ingredients list and, with a bit of experimentation, you should be able to work out the flavor combination that suits you best. We’re all very pleased we’ve left a lasting impression and hope you enjoy the cocktail. Regards, J. Erik LaPort Managing Director • Dark Aged Cuban Rum • Sake’ • Organic Local Honey • Lemongrass • Fresh Pineapple • Fresh Lime Juice • Concentrated Pineapple Syrup • Fresh Cracked Black Pepper
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| Name: Richard Sherriff From: New Zealand |
Hi there, We recently had a very good night out at Papa’s Tapas (about 6 weeks ago), and my girlfriend, a dedicated hospitality worker was stunned with the taste and quality of the Honey-Black Pepper cocktail. She (and I) would be very grateful if you could send us the recipe, as it was unlike anything made in New Zealand. Cheers, Rich
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| Name: Erik From: Papa's Tapas E-mail: info@papas-tapas.net |
Hi Pontus, We’re all very pleased that your meal was so memorable. We’ve had great feed-back regarding our Taster’s Set Menu. As a policy, we don’t give out exact recipes, but rather, are happy to provide you with the ingredients list in the hope that you, in your own spirit of discovery, will experiment to find the exact taste that suits you best. This one is pretty simple. Enjoy it and we hope we will have an opportunity to serve you again. Erik LaPort Managing Director •The finest dark, aged Cuban Rum you can find •Your favorite Vodka •A large red Chili-Pepper •Chinese Star Anise •Sichuan Peppercorns •Lemongrass I’ll give you one small hint, after a few days remove the herbs & spices leaving the finished aquavit in the bottle. Store in a freezer…ready to serve! We hope this helps. Thanks for your kind interest.
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| Name: Geary From: USA |
Hello, I had the occasion of dining with you recently on two nights in mid June and wanted to take an opportunity to express how much I enjoyed the experience. The service and food was excellant. Moreover, I was travelling alone and the staff really made me very comfortable accounting for my return visit. Your restaurant was the oasis I needed following travels all over Thailand in areas that lacked creature comforts. Additionally, Erik was kind enough to re-introduce me to Putumayo World Music and on his recommendation, I ordered One World Many Cultures which features one of his favorite Mali musicians. Again, thank you very much for making my stay in Koh Tao one that will be remembered and shared with friends. Best regards, Geary Davis
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| Name: Pontus From: Sweden |
Hi, We're sitting at home in Sweden and came to think about your home-made aquavit. We visited you 1 year and a half ago and ate your Taster's Set Menu (it was wonderful by the way). We had this aquavit...something red with asian spices...the rest we don't remember, served with the carpaccio. The question is if we may know the recipe? Thank you
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| Name: Erik From: Papa's Tapas E-mail: info@papas-tapas.net |
Hi Sasha, We’re delighted to hear that you’ve enjoyed yourselves at our venue and congratulations are indeed in order as well. This is a signature cocktail created by Jesper Hartman specifically for Papa’s Tapas. We’re happy to provide you the ingredients found in Jesper’s signature Strawberry-Papaya spicy cocktail. However, as part of company policy I'm not at liberty to give you the exact measurements of those ingredients or method of preparation as they are the Intellectual Property of Barman Jesper. But I feel sure that investing in a fun night of playing with the ingredients you should be able to come very close to re-creating it. If you have a friend that is a bartender, he or she will probably be able to give you some good advice on re-creating the recipe. Good luck to you both and have fun with getting the drink right. I hope we will cross paths again. J. Erik LaPort Managing Director •Fresh Asian Papaya (substitute fresh kiwi and you have our Kiwi-Strawberry too!) •Froozen New Zealand or Swedish Strawberries (as close to wild as you can get) •Home-made Chili Vodka (we use Smirnoff as a base) •Strawberry Liqueur •Torani Strawberry Syrup (the stuff found at espresso bars) •Torani Kiwi Syrup (for the Kiwi-Strawberry version) •Fresh Lime Juice •Bar Syrup •Tabasco Sauce
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