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March 25, 2014


BK Magazine

Good fish and chips are a bit of a holy grail in this town. There are many places serving this classic “British” treat, from trendy bistro joints to slightly seedy hole in the walls, but only a handful that come close to offering a great fish supper.

Thankfully, Snapper is a welcome addition to that elite group, albeit one that takes it inspiration from New Zealand rather than the UK. That’s a good thing in our book. From the light and airy, sea shack vibe of this small shop house to the intriguing choice of Southern Ocean fish, Snapper is a pleasant change from the norm. Clearly a lot of thought has gone into the details, too: newspaper-lined baskets, malt vinegar, and a rich and zesty homemade tomato sauce.

Their garlic aioli and tartare sauces (also homemade) that you can pick to accompany your fish are both delicious, light but full of flavor and very addictive, while their mushy peas with mint are a triumph. But Snapper really wins big with its fish, which come in a growing choice of options from the meaty, strong-flavored Tarakihi (B170) to the milder, flaky Southern King Fish (B160)—a diversity you won’t find on other menus.

In fact, the fish is so good we prefer to just opt for the pan-fried version, rather than the breaded or crumbed choices. The batter used here is very good—light, crisp and not too greasy—but fans of crunchier, thicker batters might be disappointed. You may also feel that the prices are a little bit high, especially when you consider that you have to add in standard or thick cut chips (B70-B100) and that this is food served in baskets on what really are glorified park benches.

But this is more than fast food. Service is efficient and well informed, if a bit in your face at times; it might not be to everyone’s tastes but we’ll take that over the normal grunts and vacant stares. And that’s the thing with Snapper: fine dining it isn’t, but we’d much rather come here than nearly any other fish and chip shop in town.

See full review here – http://bk.asia-city.com/restaurants/bangkok-restaurant-reviews/snapper


CNN Travel

The owner of Snapper, Craig Hedley, is set on giving Bangkok a truly genuine New Zealand fish-and-chips experience.

In a seafaring setting adorned by fishnets and life-at-sea memorabilia, and tables that resemble the wooden planks of a oceanside dock, Hedley says Snapper is all about wild catch fish. Why? Because fish straight from the source are cleaner, tastier and healthier than farmed fish.

The cream, batter and potatoes are all imported rom New Zealand. The menu is focused and simple: if you’re going to Snapper, you’re going for fish.

Try this: Part of Snapper’s charm is the uncomplicated menu that cuts to the chase, dominated by four different kinds of fish-and-chips.

Fish newbies should try the NZ King Fisher (180 baht), which has a moist, more mild taste than the NZ Blue Warehou.

If you’re not sure which one out of the four you want to try, no worries, there are tasting notes. Snapper’s fish-and-chips has a light batter that doesn’t soak up as much fat — you’ll fill yourself up with actual fish.

Pair it with any Sauvignon Blanc on the menu (1,300-1,750 baht). If you’re not into fish and are outnumbered by your friends, there is a meat option (gourmet NZ ribeye beef burger, 375 baht) on the menu, as well.

See full review here – http://travel.cnn.com/bangkok/eat/where-eat-sukhumvit-soi-11-342203

Bangkok One Place

Bangkok One Place

Located on one of the streets most frequented by tourists in Bangkok, Snapper prides itself in providing guests with an authentic New Zealand dining experience. Snapper has been in business for three and a half years, and is looking to open up some new branches in the near future.

The Menu
The menu has plenty of options to suit a multiplicity of tastes. Though Snapper is best known for its fish, it also offers lamb, beef and other meats, as well as many vegetarian options. All of the fish and meats are imported directly from New Zealand’s shores and farms, and the produce is sourced locally whenever possible.
The cleverly-titled “Fish and Sips” section has several options, each with a starter, an entrée, and beer or wine, specially chosen to go with the dish. Diners who choose to go with one of the “Fish and Sips” choices also get their pick of any of the homemade desserts from the dessert menu. At 1200 baht, it’s a pretty good deal and leaves diners feeling full.

Our Dining Experience
The staff were quite friendly and showed us upon arrival to one of the comfortable couch seating areas. They brought out the menus, along with complimentary hors d’oeuvres of stuffed tomatoes with white fish.
I can confidently say that Snapper really does have the best fish and chips I’ve tried out here in Bangkok
After some deliberation, I went with Option 1 of the “Fish and Sips,” which included NZ Marinated Mussels for starters and Baked Ribaldo for the main dish, complemented nicely by the NZ Selini – Malborough, a Chardonnay recommended by the manager. My dinner guest ordered a la carte from the menu, sampling various starters including the NZ Fish Bites (200 baht) and the Tiger Prawn Cocktail (380 baht). The prawns were perfect — plump and tender, not a minute over-done — and the fish bites came straight from the fryer, steaming and begging to be dipped in aioli sauce.
The portions, for the most part, were quite large, with the exception of the Fusion Chili and Lime Calamari (380 baht), an entrée, which resembled more of a starter in size. Our server astutely suggested we get a side of grilled asparagus to go along with it, anticipating that the entrée by itself would not be filling enough.

Having eaten plenty of Thai food while living here, I’ve run the gamut of fried fish varieties, and I can confidently say that Snapper really does have the best fish and chips I’ve tried out here in Bangkok. It seems paradoxical to describe the fried batter as “light,” but it did not have any of the heaviness of re-used oil that is often found in restaurants. The fish was tender inside, with a seasoned, crisp exterior.
For dessert, we indulged in the Kiwi Pav (200 baht) with Snapper’s signature homemade Hokey Pokey ice cream. It was a little rich for my taste, so I ordered a cup of freshly brewed coffee to go with it, and the combination of hot sips of coffee with cold bites of ice cream complemented each other quite nicely.
Overall, the food was delicious and the presentation was aesthetically pleasing, complementing the pleasant ambiance of the restaurant.

At Snapper, the Kiwi influence is strong: a map depicting the origins of each fish takes up a large portion of one wall, while other odds and ends — a fish bonker, for example — line the rest of the walls, contributing an enigmatic feel to the restaurant.
It is not unusual to find either Craig, the producer, or Glenn, the manager, sitting at a corner table answering emails or simply having a beer and enjoying the atmosphere. Easygoing and hospitable, they contribute an intimate authenticity to diners’ experience. Unfortunately, they are not always there to mingle with the guests, but that problem will soon be resolved — starting next week, Kirsten, a New Zealand native, will be joining the Snapper team as a full-time greeter, welcoming guests at the door with a chipper “Gidday!”

Bottom Line
Among the hustle and bustle of Soi 11, Snapper is a welcome escape to enjoy some good Kiwi hospitality. The food is not cheap, but it is a fair price to pay for the quality and quantity of food. So, if you’re looking to class it up for dinner one night, walk past the street vendors that crowd the entrance to the hidden sub-soi and make your way over to Snapper NZ. You’ll be glad you did.

See Full Review Here – http://bangkok.oneplace.events/articles/review/snapper-new-zealand