The Jumping Bean Samui & The Harp Irish Bar

Hello. We appreciated when you came in and asked for the quesadilla. The menu you showed us with the 180thb price was from the first day we were open. It was a small appetizer and we decided to make the large, 12 inch tortilla, dinner sized quesadilla with two sides of your choice instead. We cook the meat for 8 hours that goes into them. The beans take beer and many other ingredients and take about 3 hours after we soak them for 15 hours. Then the rice is made with cilantro and fresh limes. The cheese is expensive here and our salsas and pico de gallo are all hand cut and fresh vegetables that I go buy, myself, Every morning. Some of Our smoked meat has a process time of days because we have to go buy it, brine/marinade, rub, store, smoke then braise. Then heat and serve. Our tortillas are sourced and have to be shipped in. It is very expensive to serve authentic, quality Texas food in Asia. It’s challenging to create everything by hand. So the 180thb small starter was impossible for us to keep and I learned that after the first day and seeing that we lost money feeding our guests. As for the drinks, The margaritas are fresh squeezed limes, three bottles of alcohol and we make our own syrup. Two of them pack a punch and people love them. I’m proud of them. The limes are 10 thb each and it takes 60 to make half of a machine full. The plastic cups are specially made and took me 2 months to get printed and brought in. They are what we use in America and are multi use, not disposable, solid cups meant to be taken home by our guests. As a kid, I was raised drinking from stadium cups and think they are so cool to give to people as a gift to take home. They also cost me 50 thb per cup after shipping . You came on a great night- wing night. We sold you five 10thb wings. That’s all. They took me 30 hours to brine in a homemade brine, 2 hours to smoke using imported American hickory wood chips, the fantastic staff worked to cook them fresh for you and then tossed them in our house made sauce and served them with my homemade ranch dressing- and I can tell you I have never had decent ranch outside of the states. Mine is authentic. You spoke only Japanese so three of us worked to get the menu translated for you and spent time trying to explain that the photo Someone posted of a menu you wanted to use from back when we first opened was not under my control to delete. My menu is still evolving based on what I see people like and the feedback they get. I suppose I seem sensitive but I worked really hard for you and cooked you dinner for 50 thb. I thought it was a good deal. I take a loss on all of those wings on wing Wednesday but people love it so much that I would never stop doing it. I think that a BBQ “joint” atmosphere may not be to your liking, in general, and I’m sorry that I didn’t do a better job describing our concept. Thank you for your time and your patronage