Sunday, 21 October 2007 by Phil Lees
While Gutfeeling's own Maytel has broken the bonds of Bangkok into the welcoming arms of my hometown Melbourne, I've seamlessly slipped into her place in Thailand and have been abusing the Chef privileges. Witness: above fleischwurst platter. Count those mustards.
The Thai-German meat connection scares me. Two disparate cultures coming together to make sausages generally ends in disaster rather than deliciousness. I'm not sure what it is about Bangkok that makes it work, but I suspect that it is a man named Otto Duffner. Otto arrived in Bangkok in 1981 at the behest of the Boonroad Brewery where he worked in their bierhaus before branching out into his own brewery/bakery/butchery store in 1984. Since then, he's been churning out the above wurst and bread at Bei Otto of exemplary quality.