by Mick & Di, The Food Lovers
Head down to the Pullman Pattaya Hotel G on Wongamart Beach (Naklua) and most nights of the week there’s a special foodie happening at this cool, contemporary destination. Mick and I were invited recently to a “Whisky Affair” event in their Beach Club Restaurant.
On arrival the striking décor of the lobby is impressive, chic and trendy with cascading water features and interesting modern sculptures. We were directed down to the beachfront where the fusion inside/outside stylish Beach Club Restaurant serves as their all-day dining venue with stunning views out over the sand.
The host for this Whisky Affair was the finest whisky house in the world, Chivas. From extremely humble beginnings way back in 1820 the two Chivas brothers steered their whisky partnership to the pinnacle of success resulting in a Royal Warrant from Queen Victoria in 1843. Chivas Regal Brand Ambassador Thailand, Paul Nealon, was on hand to navigate the assembled diners through the various premium whiskies with interesting facts and amusing anecdotes. Chef Gabriela Espinosa from Scarlett Wine Bar and Restaurant at Pullman Bangkok Hotel G was seconded for one night only to create a gourmet 4-course dinner to complement the elegance of the quartet of Chivas vintages.
Such gastro-decadence was to come and it was with high expectations that we sipped our Chivas cocktails prior to being seated. The first starter highlighted Hokkaido scallops prepared ceviche style with orange dressing. This dinner from start to finish was a true eye-opener. Who knew Chivas whisky could pair so well with food? The first dram of the evening was Chivas Regal 12-year-old. With its beautifully balanced blend of aromatic spices and hints of soft butter toffee, it made the ideal escort to the delights of the scallop and gently spiced orange dressing. Next up was probably my favourite course and whisky of the evening. Chef had created a cold white asparagus soup with the deluxe hit of salmon caviar. First that extraordinary soup with its soft, velvety texture and, although served cold, its profundity of flavour yielded a surprising warmth which married oh, so well with the newly released (2014) Chivas Regal Extra featuring a hearty helping of oloroso sherry cask-matured malt whisky which has been described as balanced with herbal honey, spicy ginger and even a touch of cigar box.
The main course offered a sous vide Burgundy chicken roulade with shishito peppers and shitake mushrooms. The chosen escorting whisky was the celebrated Chivas 18-year-old Regal. This Master-blended exceptional whisky with its long well-balanced finish and oak-emanated spice kept many a nose inside their glasses enjoying the aromas of vanilla fudge, orange peel, and malted barley. A superb blend.
Dessert arrived in the form of a 60 percent chocolate parfait attended by the gold standard of whiskies, a 25-year-old Chivas Regal. Awarded 95 points in the 2010 Whisky Bible, this has been described as unadulterated class. Rich and nutty and almost thick with notes of malt and berries with a hint of liquorice, it was faultless. Of course, we were all tasting experts this late in the “Whisky Affair” and the murmurs of appreciation hummed around the restaurant. Accompanied by Chef Gabriela’s joyous rich French chocolate dessert, it was an undreamed of combination.
Out thanks and admiration to all who pulled off this stunning, innovative event especially Chef Gabriela and Paul Nealon, the Chivas Brand Ambassador. We will never taste a slurp of Chivas in the same way again. Applause to all involved.
As we stumbled to our room after such an evening of gleeful eating and drinking, we decided that the morning would be soon enough to explore the hotel. Our room beckoned and what a stylish, upscale space it was with the most striking views out over the bay and big, comfy, squashy beds. Goodnight…
The next morning we awoke amongst tropical gardens with absolute beach frontage overlooking the pristine Wongamat Beach. There are 353 upscale rooms at this resort with eight specific types of room, so something to please everyone, from Scandinavian suites, to family rooms with bunk beds, Club rooms with VIP lounges, two pools, business conference facilities and the famous Aisawan Spa which is the biggest and most renowned in Thailand. But for us it was back down to the Beach Club to enjoy our buffet breakfast overlooking the palm-fringed sands and aquamarine bay.
Sorry we’re running out of space for this article, so why not come here yourselves and see what Pullman Pattaya Hotel G can offer you.