by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

Per and Pelle, the charismatic past owners of News Café on Thappraya Road, have recently opened their latest venture – Akvavit Grill & Bar on Jomtien Beach Road.  The lavish frontage is an eye- catching LED lit bar swathed in changing colours and light.  A white canopy ceilings the ground floor with a further two levels of zone serving offering a choice of seating and ambiance.
As at their last establishment, their homeland of Sweden sparkles through the menu with a nod to this healthy, interesting cuisine and a wink to international fare that makes regulars and new comers seek out these much sought after tables.
When Mick and I visited recently, we were immediately impressed with the up-to-the minute stylish bar and the well planned layout of this comfortable bar-cum restaurant. For those who prefer a cooler air conditioned setting the restaurant at the top would hit the spot but we chose the upper terrace where we could enjoy the al fresco vibes and overlook the hurly burly of this lively part of Jomtien beach.
Rest assured, all the previous starter favourites are still here, the toast skagen (shrimps in dill mayonnaise at B.190) and marinated pepper/lime salmon but with some new additions to shine a light on their Scandinavian heritage.   We chose the two kinds of marinated herrings, skagen mix,  egg, sour cream, chopped onion and boiled potatoes for a taste of a baby smorgasbord.  It’s a well presented plate and the home marinated herring’s just perfect with their sharp but smooth marinades.  One was prepared in a mustard soak while the other was a kin of the roll mop family.  Continuing this Swedish theme, there’s a kalte platte (cold cuts) with a selection of imported cheese, sauce and meats in a portion big enough for two people (B.420).
Pastas and burgers have always been a popular choice especially the house Akvavit burger which comes with coleslaw, dressing, aioli, tomatoes, onions, cucumber, bacon, cheese, jalapeno chilies and French fries.   My attention was drawn to the fish section where I spotted butter fish served with a lobster/saffron sauce (B.390).  This fish is excellent for any mode of cooking, it is delicate in flavour but readily picks up  seasonings.  It was a good dish and one that I enjoyed very much.  Mick opted for a main course from their special of the day menu:  honey roasted duck with gratinated potatoes.   The tender, tasty fowl had been lavishly daubed with honey and adeptly roasted in the oven and served with some of the best potatoes gratinee we have tasted in a long while.
Salmon of course is a star of this cuisine and here it is served grilled with duchesse potatoes, hollandaise sauce and fresh vegetables on a wooden plank.  Kebabs are another house speciality and come in huge portions in the meat of your choice, either chicken, pork, beef or lamb fillets (from B.420).  Swedish meatballs served in a creamy gravy with mashed potatoes and lingon berries is a classic dish as is  “elephant ear”–a very large and very thin beef slice, flavoured butter and a light Merlot sauce with French fries.  Along with all this, the Australian steaks come highly recommended:  the classic Chateau Briand Provencale for two people to share at B.890 or Texas style with barbeque sauce and corn on the cob, plus the popular beef Swedish snadder (diced with fried potatoes, onions, bell peppers and Béarnaise sauce).    If you love a fondue then Akvavit is the place.  Juicy cubes of uncooked beef arrive with three signature sauces, coleslaw and fries.   The Thai menu is popular offering 18 favourite dishes from tom yum soup to whole fried sea bass with garlic and pepper.

Desserts feature an extravagant meringue Suisse topped with vanilla ice cream, whipped cream and chocolate served in lavish layered proportions.  After all this gleeful eating a dessert was beyond us but we did manage to sample a portion of gorgeous praline chocolates to bring our dining out  to a sweet conclusion.

Serving Swedish cuisine with a twist Akvavit successfully  gives us a peep into this interesting cuisine.  Per is always on hand to help and recommend before darting back into the kitchen to direct his chefs.  We have no doubt that this friendly international dining option will  do more than please their previous fans – it will earn them new ones.
Here’s a beach side restaurant where you can sit at the bar and enjoy the drink of your choice, snack (their shrimp baguettes are scrumptious) and their “After Beach” menu (15.00 to 18.00) offers bargains on beers,  mixed drinks, sandwiches and burgers.
So many reasons to visit this new gastro-bar restaurant – come here for a taste of international cuisine with a Swedish twist.

Akvavit  is located on Jomtien Beach Road, the corner of Soi 3.  Open from 15.00  till late.  Tel:  (038) 233672 or visit www.akvavitjomtien.com.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

As the continuing credit crunch takes a bite out of the restaurant trade (and our disposable incomes) we look back over the restaurants which we reviewed in 2011 which, in our opinion, offer solutions to the question of where to go to get value for money.  The food at these restaurants will make you smile with enjoyment and the prices won’t make you flinch.   Also, quality has not been sacrificed for cost and this quartet of eclectic restaurants offers the opportunity to experience Thai, Vietnamese, French and International cuisines.
A recommendation that we were very happy to receive was for a Thai restaurant (surprisingly, we don’t get many of those) that is serving culinary creations of times past, known in Thai as “ahaan boran”.  (Boran translates as ancient while ahaan is food; together it means a dish prepared from a recipe that dates back a century or more).  The name of this charming restaurant is Ruen Mae Ying and it is located in a teak Thai house nestled in the countryside about 30 minutes from Pattaya. Proprietor/chef of Ruen Mae Ying is Khun Sirikanjana Chaiyarat.  Prices start at only B.70 with most dishes around B.100, so not only is the environment and the recipes evocative of days gone by -  so are the prices!
We enjoyed a wonderful meal here and the dishes we can thoroughly recommend are the fermented pork spring rolls served with sliced young ginger and fiery prik kee noo, the banana blossom salad (yum hua plee), the chicken green curry accompanied by roti bread (B.100) and the geang som gung (hot sour soup with shrimp, B.120).  We must mention as well the star dish of the evening, nam prik makham (a spicy dip of pork and tamarind) accompanied by deep fried dried fish (pla salit) and vegetables.  If any recipe screamed Bangkok circa a hundred years ago it is this incredible Thai dip.
There are plenty more items on the menu from atypical salads, through braised beef, deep fried fish in fish sauce and a range of Thai desserts featuring cantaloupe or palm fruit in coconut milk (from B.40). Beer is readily available as are soft drinks and Thai whisky, but should you enjoy a glass of wine with your meal, you will need to bring your own.
This restaurant is undoubtedly tucked away and will definitely require a certain amount of enthusiasm to find.   However, if you are a keen foodie who appreciates the finer points of Thai cuisine and are willing to leave your comfort zone and travel the extra mile – Ruen Mae Ying is for you.

Ruen Mae Ying is open daily except Monday from 11.00 am to 11.00 pm.  Drive out on Sukhumvit Highway past Bang Saray until you arrive at the K Junction (“Che” Junction on the blue sign). Turn left on to Rayong Road and take the first available right turn into a small soi.  Continue down this road until the end.  Park on the right hand side and the restaurant is through the arch into the garden.  Tel:  (038) 435 627.
Staying in S.E. Asia cuisine, the next restaurant we want to remind you about is The Saigon Bistro.    It is located on the 6th floor of Central Festival and offers terrific Vietnamese fare (at wallet pleasing prices) from 11.00 am to 11.00 pm.
The interior is contemporary and inviting with cheerful lighting and subtle Asian decor.  The extensive Vietnamese menu is incorporated into the table mats for ease of ordering;   the seating is comfortable or casual on stools at the window counter.   This Asian bistro offers the full gamut of Vietnamese cuisine.  The quality is top notch with exceedingly reasonable prices starting from B.68 and not exceeding B.198.

The beef noodle soup (pho ha noi) is sensational.  Tender pieces of rare steak float in an intense and delicious beef stock boosted with spring onions, herbs and rice vermicelli and for B.98 it is the bargain of the year.  Chao tom is another iconic Vietnamese dish and Saigon Bistro executes it to perfection.  The bahn cuon, a fresh spring roll of minced pork with perfumed vegetables and mushrooms wrapped in hand-steamed flour wraps is another winner.  Also we  highly recommend the combo of fried, spicy pork sausage, crab rolls, BBQ marinated beef and pork balls accompanied by a bowl of the green herbs, leaves and vegetables, chopped chilies, garlic, holy basil, betel leaves and Thai parsley.  It is sensational.
Rice plates are served with special cubed sirloin steak, grilled lemon grass pork chops, or BBQ shrimp while the vermicelli bowls are topped with char broiled chicken, quick sautéed beef and onions and much more.  Lots of tempting noodles are listed together with the house signature dish of a sizzling sirloin steak or fried mackerel fish with fresh salad.  Also, fried soft shell crab sautéed with onion and bell peppers and their famous marinated ground beef wrapped in vine leaves comes highly recommended.
This menu just shouts out to be explored and experienced at too-good-to-be-true prices – you’ll be bowled over.
Beverages are diverse from house wine (B.88 by glass), a full contingent of beers, soft drinks, milk and fruit shakes, Vietnamese and Irish coffee, espresso, cappuccino and a selection of specialist teas.
Banana split, fried ice cream, French custard and crepes could put a sweet ending to your Saigon Bistro adventure.
Mick and I heartily recommend this vivacious Vietnamese eatery.
We loved the informal atmosphere, friendly service, delicious food and pleasantly affordable prices.
Whether you are already a fan or an epicurious diner, Saigon Bistro is the spot for tasty, classic Vietnamese cuisine, especially that fantastic pho beef noodle soup.  This place is a find.
Saigon Bistro is located on 6th Floor of Central Festival Pattaya.  Open daily from 11.00 am till 11.00 pm.  Tel:  033 003 609.
A new French bistro that opened this year is aptly named Froggy’s.  Entente cordiale is alive and well with the partnership of the two chefs here:  Gilles is the Froggy toque while Anon pounds and chops to produce his tasty Thai food.    We’d been told about the 3-course set menu but seeing is believing so when we actually sat down to read it we were astounded, not only by the diversity of the choices, but by the quality ingredients.  Hold on to your chapeaux – this extraordinary menu is a bargain B.250!
Appetisers include soup of the day,  moules gratinee, pate maison, stuffed tuna mayonnaise tomatoes, prawn cocktail, a warm salad of chicken livers and more.  From the list of main courses we spotted:  a shell of seafood served in a white wine cream, calamari in American sauce, confit de canard, grilled herbed chicken with lemon, lasagna de boeuf maison, and more (ten in total).   The house wine at B.70 per glass is  very quaffable.   From the a la carte menu, recommended dishes include steamed fresh salmon served with potato galette and tomato coulis (B.380), sea scallops in bisque emulsion (B.185)  beef Wellington, and fisherman’s casserole.   Another steal is the daily special which offers a big bowl of mussels and a desert of crepe suzette for only B.190.  Froggy’s couldn’t be called Froggy’s without cooking up those jumping amphibians and Gilles prepares them in four ways including the famous Provencal recipe.  They are served in the half or full dozen for B.170 and B.260 respectively.

Froggy’s is a gem of a neighbourhood bistro.  It is the sort of brasserie that you would stumble across in every town in France, but here in Pattaya – not so often.  Chef Gilles draws inspiration from his native Picardy and his culinary globe trotting.  During a recession that is making other restaurateurs wince, Froggy’s is doing well.  Prices, le bons plates de France and Thailand, coupled with the happy ambiance all contribute to make you want to come back here again and again.
Located  on Paniac Chang 2 (the same soi as Luk Tod – about 200 mts further on the right side heading for Super C).  Open 7 days a week from 11.30 to 14.30 and then 17.30 until 21.30.  Tel: 086 150 3481.

Derek and Sue Bryant, the charismatic husband and wife team are at the helm of this popular international restaurant/bar/resort and bowling green.     It is called Coco Club Resort and is located out in the Banglamung countryside near to Phoenix Golf Club.  Just 20 minutes out of Pattaya it is truly a breath of fresh air.  The surprising structure of Coco Club vaults into the sky with its Romanesque columns, sweeping staircase and colourful décor – think Tara Plantation house meets Belle Epoque in Thailand.
The décor is totally atypical; it is plush and lavish with extravagant cerise wallpaper and rich red napery.  The menu is a surprising combination of mostly European and Thai but with favourite Indian dishes as well.   The prices here are a joy to read:  duo duck liver pate at B.135, smoked salmon roll with chili dressing and rocket salad and Sue’s famous prawns in sizzling garlic butter at only B.125.  Having regaled you with the low pricing – rest assured quality has not been eschewed for low pricing.   The duck liver was as succulent as we have eaten anywhere.
All 15 main courses are between B 210 to B.220.    The most expensive being the lamb rogan gosh with saffron rice and roti at B.235.  We ordered pan fried scallops in lemon grass apple salad and white wine sauce plus Mick’s absolute favourite venison sausages with mashed potatoes, fried red cabbage and garlic sauce.    Both were terrific and clean plates were returned to the kitchen.
Indian dishes are very popular and we saw many a plate of butter chicken and chicken tikka leaving the kitchen.    Pizzas plus Italian-inspired spaghetti come highly recommended by regulars.
Dishes such as spaghetii beef stroganoff or lasagna with spinach and ham are big sellers here.   Over a dozen Thai fusion options conclude the menu and include tom yam kung, beef, pork, chicken or prawns in Penang curry and other favourites.   Sunday lunch (from 12.00 noon to 16.00) is from B.345 which includes Sue’s famous sizzling prawns to start, roast of the week and always a decadent dessert.
Coco Club is a find.  Whether you pop in for a glass of wine and snack after golf, drive out for coffee and pastries or join the regulars for one of Sue’s fine dining experiences you will enjoy good food without the expensive price tag.  It only tastes expensive!
How to get there:  drive out on Sukhumvit Highway towards Sattahip and take the turn to Phoenix Golf Club.

Follow the road to the right and you will see signs for Coco Club Resort.  Tel:  084 867 7299 or 087 135 8357 or visit www.cococlub.biz Free pick up available for six persons or more.  Call for details.

Wishing all our readers a happy, healthy New Year and good eating in 2012

Mick and Di, The Food Lovers

Raise your eyes skywards over Central Festival shopping complex and there ascending 34 levels into the heavens is sited the most futuristically designed hotel to enter Pattaya’s hospitality destinations.  Unbelievably it is already a year since their doors were opened for the first time.   Today the youngest of our assemblage of 5-star hotels has firmly established its reputation not only for the ultimate in hotel hospitality but also with their bevy of restaurants, offering not only top notch cuisine but bargain buffets to boot!
The vibe throughout the hotel is serene, sensuous and gorgeous. Mick and I were invited to dine at Flare, their flagship fine dining restaurant.    A meandering walk through hand blown glass orbs and artisan designed cages spectacularly leads into this ultra sophisticated restaurant.  The lighting is soft and flattering and the ambiance opulent.
We think Flare is your quintessential special occasion, marry-me or at least a birthday or Christmas/New Year destination.  (Be warned – if someone takes you to dine at Flare probably their intentions are not platonic!)
Flutes of Champagne were our first request to set the mood for our Flare experience.
A while later as we daubed our crunchy home-made breads, with the three house spreads of pesto, tapenade and tomato salsa, we found ourselves beaming across the table with the pleasure of it all.  This is one swanky, ritzy restaurant and we were thoroughly enjoying the occasion and delighting in the delightfulness.
There must be a soup sorcerer in this kitchen – the lobster bisque (B.500) was a rich creamy  lavish affair.   Chunks of pan roasted lobster bathed in  tarragon cream and topped with Avruga caviar rested in the bowl awaiting to be engulfed (at table) with a thick, dark creamy soup.  The black cod bouillabaisse was given “ambrosial” status by Mick for the profundity of its flavours.  Mick and I had both opted for hot soup as we’d already decided to indulge in the chilled seafood platter as a main course.   Other appetisers include tempura imported oysters and caviar (B.550), pan roasted snow fish wrapped in Serrano ham, and steak tartar prepared tableside.
The magnificent Flare signature shell-fish platter was then ceremoniously placed on our table (B.3,000 for two people).   The shell fish languished on crystal ice, their polar freshness obvious by the colour and ease of removal from their shells.  We started slurping the oysters (fantastic), went on to the rock lobster (outstanding), continued with the Alaskan crab legs (tenderly sweet), peeled a white prawn (superior quality) and finished with the New Zealand mussels (scrumptious).  It was a true seafood fest accompanied by test tubes of sauces and a wakame salad and tuna tartar.
If seafood is not to your liking, the beef options would hit the spot.  Steaks are Australian fresh chilled, grain fed  certified aged Angus.  A classic full-flavoured 400-gm T-bone is B.1,100 while the tenderloin is served in 250 gms and 150 gms.   The signature steak is the serious “Tomahawk Cut” (derived from Le Rio Grande cattle drives) roasted on the bone and served up with due reverence.   On Friday nights, Flare features a special beef lovers menu with a ladies/gents cut of approx 340 gms/450 gms  respectively of roasted aged Australian rib  for B.999 and B.1,111.  Incidentally, all prices are net.
Other seafood main courses offer grilled marinated yellow fin tuna, grilled snow fish, Atlantic salmon or the grilled option of the platter that Mick and I shared but with the added serving of snow fish and Atlantic salmon.  Australian lamb cutlets and an unusual Kuroburo pork rib chop (250 gms) at B.800 complete the menu.
Unusually there is no dessert menu, the reason being that dessert is a complimentary gift from the chef.  As you can see, it had been a lavish dinner already but we stoically found space for the achingly pretty pastries that were now on our table.  Miniature mocca creams, cheesecakes and tartlets were our next temptation which sweetly brought down the curtain on our dining out at Flare.
The Hilton Pattaya has many other restaurants,  The Edge is the venue for their popular daily buffets and specials.  These international buffets are excellent value for money with prices starting from only B. 300 except Sundays when the spectacular brunch buffet is priced at B.1,200.    Do check out their website for more details.
Prices here reflect the sophistication of the ingredients and cuisine but, having said that, the experience rewards accordingly and the dishes are amazingly good.  For a luxury overload culinary event it would be hard to beat Flare at the Hilton Pattaya.

Flare Restaureant at Hilton Pattaya, Beach Road, Pattaya.  Tel:  (03) 825 3000  Open from 6.30 pm to 11.30 pm daily.  Valet parking available.  Friday Seafood Buffet from 6pm – 10 pm.  International Dinner Buffet daily (except Friday) from 6pm – 10 pm.  Sunday brunch

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

Yunosuke Aoki, a Samurai descendant and entertainer, along with his wife, Katsu, opened a small coffee shop in Tokyo.  The shop was named “Benihana” (“red flower” in Japanese) after a red safflower that grew in the streets.  His eldest son had the idea to combine Japanese food and entertainment, thus the first restaurant opened in New York in 1964, and the Benihana that we know today was born.
Here in Pattaya, Benihana is located on the second floor of Royal Garden Plaza under  the auspices of the Marriott Resort and Spa.  Its considerable reputation is based on (but not limited to) their teppanyaki style of cooking; teppan means “steel grill” and yaki “broiled”.
When Mick and I visited recently, what struck us most, as we entered through the tall wooden doors, was the happy, fun-loving vibes which radiated from this restaurant.  Laughter, applause and cries of delight at the antics of the chefs greeted us as we were shown to our seats.  The decor is pleasing;  rich traditional Japanese colours juxtapose with contemporary decor to create an ambiance of ease and comfort.  The main dining area is a huge circular table of teppanyaki grills and comfortable seating.  Private rooms and alcoves are positioned around the restaurant creating individual areas for exclusive parties and get-togethers.
Benihana chefs receive sixteen weeks of intensive training before the final accolade of a red kerchief to confirm their proficiency.  Interaction between chef and guest is encouraged and our entertaining chef juggled and joked throughout the proceedings whilst preparing, and displaying his culinary skills.
During the week, the a la carte menu is always in full swing, but now on Saturdays they have just introduced “Beni Brunch”.  From the crack of 11.00 am till 2.00 pm a feast of quality culinary items is displayed buffet style.  The price is B.1,100 net (half price for children under 12) which includes soft drinks but for an optional B.500 net, free flow wine, beer and the finest vodka fruit cocktails are available.

To start the proceedings, our hospitable host, Dylan Counsel, director of operations, conducted us around the stations.   First to catch our eye was the colourful “Kick Start Juice Bar” where the freshest green apples, big juicy oranges and plump red tomatoes sat waiting to be thrown into the liquidiser and topped up with the relevant fruit-flavoured vodka.  Kick off with one of these to set the Beni brunch wheels in motion.
Next to catch our eye was the sushi and sashimi corner where the finest, freshest fish and seafood glistened on iced containers.  Colour-coded for maximum impact it made for a dazzling display  The deli station (conveniently placed just around the corner from the bread selection) contained mammoth whole cheeses of blue, Gouda, Edam, white herbed cream cheeses, salamis, sliced cantaloupe melon with parma ham, olives, and pickles.  Cheese lovers were in serious action around these dairy queens.   Moving on to the seafood grill station there is a plethora of choices from salmon, tuna, scallops, prawns, tenderloin beef, lamb and pork cutlets, and marinated chicken breasts, all  ready to be personally cooked to your taste by the awaiting chef.     So many amazing choices and I haven’t even mentioned the tempura live station, or of course, everyone’s favourite, the cooked seafood counter.  Here, giant Alaskan crabs, rock lobsters, fleshy white prawns, chubby New Zealand mussels, blue crabs and a quintet of multi-coloured caviars all vie for your selection.
The next decision to make is your choice of main course prepared by your personal chef on your teppanyaki hot plate.  Six or seven choices here including Australian sirloin beef rolled with green onion and Enoki mushrooms or venison tenderloin served with a mushroom garlic butter sauce.  However, Mick and I plumped for a portion of foie gras accompanied by green asparagus and topped with a savoury seaweed emulsion.   The portions of foie gras tossed, danced and flew off our chefs’ cleaver while the asparagus sizzled and fried before being served in a flurry of chop sticks onto our plates.    Quite a performance and from the appreciative ovations and cheering that emanated from the surrounding areas we were not the only ones enjoying the Benihana magic.
Restaurants are always a tough business but here at Benihana the nail has been firmly hit on the head.  Benihana resonates with what the paying customers want:  quality and value for money with the added attraction of fun and interactive enjoyment watching a master chef perform his amazing culinary skills.  Slicing, dicing, throwing and catching are all performed before your very eyes with such good humour and high spirits that we left with smiley faces and happy memories of another Beni dining experience.

Benihana is located on 2nd Floor of the Royal Garden Plaza, Second Road, Pattaya.  (Next to Marriott Resort & Spa).  Open daily from 11.00 to 22.00.   Tel:  (038) 412 120 Ext. 1395). or visit marriottdining.com

by Mick and Di, The Food Lovers

For over a decade Casa Pascal has been setting the benchmark for culinary art in Pattaya.  Since those early days, when very few stand-alone fine dining restaurants even existed, it has consistently served exquisite, picture-perfect food in a sleek and sophisticated ambiance.    Always pushing the envelope of gastronomy Pascal and his lovely wife Kim have created a temple to polished service and gourmet dining.
The latest news is that their much acclaimed Sunday Brunch Buffet has not only resumed but it is now offered at a significantly reduced price.  For only B.575+ from 8.00 o’clock in the morning to 4.00 pm in the afternoon you can indulge yourself in this buffet of delicious diversity.  From fresh, crunchy bakery items through egg dishes, fresh and marinated salads, seafood, including Pascal’s famous smoked Norwegian salmon, prawns, crab, mussels, clams, pickled fish through roast beef, pork loin, salami, wagyu rump steaks, chicken, sausages, and hams.     During the week the smaller sister buffet (same timings) is offered at a remarkable B.185+.

Mick and I were dining from the a la carte menu.  Since our last visit it had been enhanced with many new dishes but all the old favourites are still there to please the regular fan base.   Cold appetisers feature beef steak tartar prepared at your table, Alaskan king crab legs with a quartet of sauces (B.750) and Casa Pascal’s signature smoked Norwegian salmon served on a potato pancake and accompanied by a chive enhanced sour cream dressing.    Amongst the warm appetisers, featured items are the flamed mussels seaman style (B.270), roasted duck breast on sweet-sour onions escorted by an apricot chutney and fried soft shell crab with a salad of Alaskan crab meat, cucumbers and a soya/sesame dressing.  Mouthwatering choices all but Mick and I plumped for pan fried Alaskan scallops (B.390) and one of Pascal’s signature dishes (and my all-time favourite) pan fried goose liver (B.750).

As a culinary curtain raiser we were served an amuse bouche of their famous home-made smoked salmon.  Delicious in the extreme,  we could have eaten many more of them!  However, with our palates titillated and our appetites on full throttle, we sat in anticipation for the dishes to come.  While waiting, we enjoyed a glass or two of a Pouille Fume 2007 which more than delighted with its superb balance, grassy aromas and great length, it was outstanding.   We followed this later with another glass or two of Belleruche Cote du Rhone which with its red fruits and tastes of subtle spicing perfectly complimented our strong-flavoured fish courses.
My penchant for foie gras was lusciously sated by this goose liver extravaganza.   Oh! the flavours of this luxurious dish, it made my eyes roll back into my head in delight!    The pan fried portions cut like butter and melted richly in the mouth while the potato pancake provided just a whisper of clemency with the raspberry vinegar and hazelnut oil providing the acidic element.  Mick’s choice of Alaskan scallops was just as good.  Big, fat yielding scallops impeccably pan fried and accompanied by a lemon and basil emulsion.
The latest epicurean adventure at Casa Pascal is the debut of live Canadian lobsters freshly flown into the restaurant.  As we sat enjoying our starters, Pascal arrived at our table bearing one of these lush crustaceans displayed in his open hands.  How could we not indulge?  The huge crustacean was spirited away to appear later deshelled and having been flamed with whisky.
I chose another all-time favourite of mine Dover Sole from France.  Both dishes were very, very good with a luxury overload of taste, rich and sumptuous.
Other main courses include their celebrated oven roasted rack of lamb Provencal served with gratin potatoes and ratatouille (B.980), or crispy succulent pork knuckle with red wine sauce or a new item featuring chicken in a creamy, mild, Madras curry sauce with fresh fruits and Creole rice.
After all this gleeful eating we passed on dessert but the list is very tempting and fancy;   red wine potted prunes with vanilla ice cream and Grand Marnier sabayone, crepe suzette. Chocolate mousse with Grand Marnier marinated oranges and vanilla sauce or for cheese lovers their European assorted platter served with walnuts and dried fruits.
In these belt-tightening times Casa Pascal has re-invented his day time menu to reflect the preferences of his budget-conscious customers.  Value for money breakfast/brunch/lunch menus offers the astute customer an opportunity to taste a sample of Pascal’s food at wallet friendly prices.
The a la carte menu manifests the culinary imagination and enthusiasm of its patron/chef and is wedded in professionalism and proficiency.

Tel:  (038)  723 660 or 081 983 4182. Located in the street opposite The Marriot Resort & Spa on Second Road, next to the Ruen Thai restaurant.  Open daily from 11.30 am to 11.00 pm.  Limousine service and valet parking.  Visit www.restaurant-pattaya.com.

If you haven’t already visited Centara Grand Mirage – be prepared to be impressed!  This extraordinary hotel is Pattaya’s first unique, themed hotel and it is a remarkable feat of architectural engineering and innovative design concepts.  It is designed as two soaring 18-storey towers connected by sky bridges and set on the fine sands of Wong Amat Beach.  The exterior boasts its own jungle, water park, river, waterfalls, water sports, boating, fishing and kayaking while the interior décor is a dwarfing experience of towering wooden columns, rock clad walls and colossal contemporary works of art.

Centara Pattaya prides itself on its first class coterie of speciality restaurants and bars.  Flames is a beachfront BBQ and grill, Acqua a contemporary gourmet Italian restaurant, Ginger and Lime serves Japanese, Thai and Vietnamese cuisine while Zulu is a trendy, party bar complete with DJ and private karaoke rooms.  On this occasion Mick and I had been invited to Flames, their signature BBQ restaurant.
The night we visited it was raining cats and dogs as we were deep into the rainy season but the welcoming lights (and smells of barbequing meats) beckoned as we were shown to our table for Mondays  Cowboy Night at Flames.   Due to the weather we had unfortunately missed the Brazilian Samba dancers’ cabaret at 7.15 pm but we were assured it had dispelled the rainy atmosphere with the energetic excitement of their performance.  “Fun for the whole family” is Flame’s mission statement and from the children-friendly food to the challenge for Dad (or Mum) to tie on an apron, accept the complimentary bottle of beer and grill the family’s food for the evening, it certainly delivers in droves.
The culinary entertainment is firmly in the hands of Chef Oudi who brings  sixteen years experience gained in the United States making him the perfect chef/host for the American-style barbeque.  His enthusiasm is infectious and his fervour to give Flames a unique family friendly atmosphere uniquely accomplished.  He walked us round the stations proudly pointing out the first grade meats, polar fresh seafood, salads, soups and desserts that make up this eat-all-you-can weekly event.  The price for the buffet is B.1,299 or with free flow wine, beer and soft drinks only B1,399 nett.   The signature cocktail is Cascade:  Kahlua, Crème de Cacao and Southern Comfort (B.220 ++) it would certainly start the evening with a kick.   This is a nightly BBQ restaurant featuring their Cowboy Buffet on Mondays and Thursdays.   For the remainder of the week the full a la carte menu is available.  The signature starter is a combo dish (B.320++) featuring crispy calamari, potato skins, crab cakes and chicken wings.   All main course grilled dishes include selections from the salad bar and side dishes.   Imported juicy steaks such as sirloin and rib eye are priced at B.770 and grilled to your preference on one of the state of the art barbeques.
Our buffet dining commenced with a glass of a very palatable French sparkling, Pierlan Brut Blanc de Blanc.   We began with a few slices of a particularly good honey grilled ham, garlic infused chicken plus a pork rib or two accompanied by some excellent home made sauces.  Our favourite being the hot apple infused with brandy.  We then moved on  to the seafood station where mounds of rock lobsters, mountains of king prawns, stacks of cut-ringed squid, and tranches of Norwegian salmon all sat glistening in their freshness.   We made our choices, passed them over to the awaiting barbeque chef and passed on to the salad bar for a selection of side dishes.    Back at the table our fishy medleys were promptly delivered cooked to absolute perfection.  We eschewed meat that evening but the choices were very tempting indeed;  prepared legs of lamb, Australian wagu eye round and strip beef, sausages, chorizo, pork cutlets, and chicken breast representing top notch quality meats.

The family policy continues with the specially created kiddie corner.  Here the little ones can  relax on diminutive furniture and watch their favourite cartoons on the big screen while enjoying their favourite food.   Children under 5 years can eat for free while 5 to 12 year olds can eat for half price.
Centara Mirage pulls out all the stops to make their signature restaurants distinctive and value for money – Flames is no exception.  Come here for a fun family barbeque experience in a happy, carefree environment.

Flames Grill is located beach front at the Centara Grand Mirage Pattaya, Soi 18, Naklua.  Open daily from 6.00 pm till 11.30 pm.   Tel:  038 301 234, Visit www. Visit www.centarahotelsresorts.com

by Mick and Di, The Food Lovers

For breath-taking views, subtle elegant décor and a cuisine which screams quintessential French chic, it would be difficult to beat Dusit Thani Bangkok’s flag-ship restaurant, D’Sens.  Gracefully perched on the 22nd floor of this iconic hotel, it offers panoramic views of Lumpini Park and beyond.  Opened collectively with world renowned chefs Jacques and Laurent Pourcel, who modeled D’Sens on their two-Michelin-starred restaurant, Le Jardin des Sens in Montpellier, France, the culinary pedigree is without question.  The cuisine of their home province of Languedoc shines through each exciting dish while Chef de Cuisine, Julian Lavigne’s creative use of local and imported ingredients produces an epicurean adventure to savour and remember.

The occasion for Mick and me was a magical dinner in early October harmoniously coinciding with the Bangkok Festival of music and dance in which Mick was involved.   As we were shown to our table, the jaw-dropping view of “La Haute Bangkok” lay beneath us.

Window tables afford an amazing nightscape to complement the haute cuisine served at this most distinguished of restaurants. We were to be served a six-course celebration menu of Chef Julien’s signature dishes and as we clinked our glasses in anticipation, we sipped our first wine of the evening, a Twin Fin Californian Chardonnay. This is a new world wine that captures the essence of the Californian lifestyle, laid-back and free spirited and as an overture for the wine to come perfectly filled the vino-entrée mission.

A polar fresh tuna amuse bouche was then served followed by our hors d’oeuvre of Maine lobster terrine wrapped with smoked duck breast and anointed with olive oil scented with a whiff of vanilla (B.880).    It was superb, a complete riot of velvety richness and one of my favourite dishes of the evening.

An intense fungi soup followed packed with wild Chanterelle and Porcini mushrooms.  A performance pouring completed the dish resulting in a profusion of fluid salty sweetness.

The fish course presented the best Atlantic cod we have eaten for some considerable time.  Perfectly pan fried, it fell under the fork, melting deliciously in the mouth, accompanied by a Jaboulet Cote du Rhone “Parallele 45” it was bliss.  The wine’s characteristics of balance, silky tannins and a smooth finish attended the fish brilliantly and also fully escorted the robust flavours of the course to come.

The next culinary opus was the famous canard de Challans (B.1,590).

This was prepared as roasted breast accompanied by its own natural jus on a bed of creamy risotto.    One need only mention this legendary duck from Challans to foodies to watch their eyes immediately ignite!   Poultry raised on the fertile soil of the Vendee Region of France in a temperate climate, fed on grains and vegetable proteins and let to range freely.  This produces the finest duck meat which is de rigeur for all Michelin starred restaurants and of course, D’Sens is no exception.   The duck was very, very good indeed and an unforgettable epicurean experience.

It had been a lavish dinner already but we stoically found space for desert which appeared on our table as an edible work of art which seemed almost criminal to eat. A trio of decadent deserts: strawberry mille feuille, ice cream and an uber-toothsome apple strudel made for the sweetest finale.  However, this was not the finale -  the final act was still to come:  gourmandises!   These perfectly named delicacies came in the form of sweet little mouthfuls of chocolate bon bons and sweet meats, bringing down the curtain on a glorious gourmet overload.

Our high expectations were more than satisfied with D’Sen’s exquisite cooking, lavish ingredients and cutting- edge wine menu with lots of famous names from classic regions (many available by the glass.)

It was a hit from the word go and skillfully led us through a pageant of dishes that were unique, contemporary and innovative.

Quality of this level does not come cheap but if you are prepared to loosen the purse strings you will be lifted into a rarified stratosphere and find yourself en route to gastronomic happiness.
22nd Floor at the Dusit Thani Bangkok, 946 Rama IV Road, Bangkok 10500.  Tel:  (02) 200 9000 Ext. 2499.  Open Monday to Saturday 11.30 – 2.30 pm and 6.30 pm to 10.00 pm.
www.dusit.com

by Mick and Di, The Food Lovers

Tucked away off Pattaya North Road, is our latest find and we’re about to spread the word.   Up until now the only reason for coming to this part of town was to visit the famous Lukdod emporium when showing your visitors where to shop for Thai crafts.  Keep going past this retail Mecca (towards the new Super Big C) and on the right hand side you’ll come across an unassuming eatery called Froggy’s. On a friend’s recommendation Mick and I dined here recently and subsequently thought about keeping this neighbourhood gem to ourselves!  However, it would be a glaring omission, as food reporters, if we failed to spread such good culinary news to our readers.

Entente cordiale is alive and well with the partnership of the two chefs here:  Gilles is the froggy toque while Anon pounds and chops to produce tasty Thai food.  The “bonne humeur” that emits from this kitchen is as enjoyable as the prices are pocket pleasing.  We’d been told about the 3-course set menu but seeing is believing so when we actually sat down to read it we were astounded, not only by the diversity of the choices, but by the quality.  Hold on to your chapeaux – this extraordinary menu is a bargain B.250!

Appetisers include soup of the day,  moules gratinee, pate maison, stuffed tuna mayonnaise tomatoes, prawn cocktail, a warm salad of chicken livers and more.   Mick chose the pate maison while I plumped for a terrine de pommes de terre au Boursin.  The pate of the day, on our visit, was wild boar.   It delivered a big punch, deeply flavoursome, rustic and delicious; while my choice of potato terrine and home made Boursin cheese was scrumptious.  A potato-tomato tower was interlaced with their creamy, garlicky (home-made) cheese surrounded by leaves and garlic croutons.

From the list of main courses we spotted:  a shell of seafood served in a white wine cream, calamari in American sauce, confit de canard, grilled herbed chicken with lemon, lasagna de boeuf maison, and more (ten in total).  We chose the fish of the day and the famous French dish, confit de canard.   Again, both were top notch and honestly better than we have eaten in much fancier (and more expensive) restaurants.  The duck was cooked to perfection falling from the fork in its tenderness; the Pegasus fish was lightly poached in wine and served with a cream shallot emulsion, both were accompanied by salad and sauteed potatoes.

Then it was dessert time:  tarte tatin, tiramisu, and crepe suzette all vied for our sweet choice but finally crème choco-menthe won the day and spoons in hand we delved into this creamy choco delight.  We had been imbibing the house wine at B.70 per glass, which for the price was very quaffable.   From the a la carte menu, recommended dishes include steamed fresh salmon served with potato galette and tomato coulis (B.380), sea scallops in bisque emulsion (B.185)  beef Wellington, and fisherman’s casserole.   Another steal is the daily special which offered a big bowl of mussels and a desert of crepe suzette for only B.190, check out their website.   Froggy’s couldn’t be called Froggy’s without cooking up those jumping amphibians and Gilles prepares them in four ways including the famous Provencal recipe.

They are served in the half or full dozen for B.170 and B.260 respectively.  Next time we will both jump at ordering them.

Froggy’s is a gem of a neighbourhood bistro.  It is the sort of brasserie that you would stumble across in every town in France, but here in Pattaya – not so often.  Chef Gilles draws inspiration from his native Picardy and his culinary globe trotting.  During a recession that is making other restaurateurs wince, Froggy’s is doing well.

Prices, le bons plates de France and Thailand coupled with the happy ambiance all contribute to make you want to come back here again and again.  At the bottom of the B.250 menu are the words, “sourire compris” which
translates as “smile included”- what a lovely conclusion to |
the menu and so fitting.  Mick and I were certainly smiling as we bid “bonne nuit” to Gilles and Anon.  It was a pleasure to eat here and now we’ve spilt les haricots -  do visit them soon.

Paniac Chang 2 (the same soi as Lukdod – about 200 mts further on the right side.)  Open 7 days a week from 11.30 to 14.30 and then 17.30 until 21.30.  Tel: 086 150 3481. Visit www.froggyfrenchbistro.com

by Mick and Di, The Food Lovers

Transitioning with a noticeably different beat, East Tapas Lounge is confidently back in the capable hands of owner/bon vivant, John.  His many years of residing in Spain have hugely influenced the new gastro-morph at this restaurant resulting in an interesting Hispanic-inspired menu.  From tapas to tacos, patatas bravas to paella plus lots more European favourites, this menu is big on choices and bursting with bravo.

When Mick and I dined there the other week, John succinctly expressed his objective, “I want East Tapas Lounge to be a reliable place, fairly priced and comfortable”.  It is certainly all three.  The interior has been totally remodeled, including opening up the kitchen area into a display concept where the antics of chefs are on full view under the watchful eye of Head Chef Dang.

The interior is classy and elegant.  Stylish black leather seating areas surround the tables and the big al fresco terrace affords taking the night air and of course, people-watching in this animated part of town.  Plus, it is certainly fairly priced; all toasted bread tapas are only B.60 (five for B.250), the four-course set menu B.380, and the extraordinary “all-you-can-eat” tapas/paella/free flow wine buffet is B.690. On a previous visit, Mick and I had enjoyed the tapas platter together with a glass or two of the house wine.   Very tasty (and highly recommended) they were too but on this occasion we were invited to delve into the diverse dishes on the a la carte menu.

We opted to commence with soup:  lobster bisque for me and gazpacho for Mick which was followed with cold starters of beef carpaccio and home marinated salmon carpaccio.  The soup was creamy and robust with generous nuggets of lobster, the gazpacho a true Andalucían and the two carpaccio variations of the finest quality.  The stand out dish for me though was the house salmon; it melted in the mouth with sweetness and succulence and with a price tag of only B.190 a culinary bargain indeed.

All the warm starters are in the B.160 range and include a profusion of imported mussel dishes, rock lobster with cheese cream sauce, fried mushrooms in olive oil and even a chili con carne. Our main courses then arrived – crispy duck breast in orange sauce and cold roast beef slices accompanied by fried potatoes.  Chef Dang’s execution was faultless, the duck breast pink and tender and the orange sauce delightfully tart and sweet.  Mick pronounced his roast beef “wonderful – the best I’ve tasted for a long while”, which made two satisfied customers at our table.

Fish lovers would be well served by the skewered fish fillets or the rock lobster thermidor (B.290) while meat fans could order the pork fillet Lugano, pepper filet steak with roast potatoes or the celebrated rabbit paprika.  Half a dozen Thai dishes complete this section of the menu. We couldn’t leave without trying the famous paella dish, so Chef prepared us a smaller version of this popular item. Three varieties to order here, seafood, pork or chicken.  The serving is for two (hungry) people.

We ordered seafood and it came bursting with flavour generously laden with shrimp, squid and big Australian green-lipped mussels.   A must have dish for all lovers of this Spanish national dish. After this volume of gleeful eating a dessert was beyond us but for all you sweet toothed out there the choices are very tempting indeed. Brandy flamed baked Alaska would have been my choice if I could have managed it or in fact any of the other offerings:   mousse au chocolat,  creme Catalan, vodka lemon sorbet, banana split, apple pie or the cheese plate.

This destination hits the spot in so many ways, from the swanky stylishness of the lounge/restaurant and cocktail bar to the friendly carefree vibes of the exterior terrace.  East Tapas Lounge has now, without doubt, settled into a winning formula.

Come here to enjoy tasty toasty tapas or select from a full a la carte menu at prices that will make your wallet smile.   We gave this restaurant a big tick.

East Tapas Lounge is located in Jomtien Complex.  Open daily from 5.00 pm until about midnight. Tel: 08 900 50012.

by Mick and Di, The Food Lovers

Raise your eyes skywards over Central Festival shopping complex and there ascending 34 levels into the heavens is sited the most modern luxury hotel to enter Pattaya’s hospitality destinations.  Italian minimalist interior design has contributed to impart a neutral zen-type interior which astonishes and astounds as each unique design feature is encountered.  Take the lift to the 16th floor  and the lobby that is revealed is as beautiful in its simplicity as it is luxurious.    Lots of muted natural fabrics and avant garde light fixtures reflect the organic fluid feel of sand, wood and rock.  The vibe is serene, sensuous and gorgeous.
Mick and I were invited to dine at Flare, their flagship fine dining restaurant. A meandering walk through hand blown glass orbs and artisan designed cages replaying back the idea of shrimp nets.  LED lighting and floating lattice works of acrylic diamonds spectacularly lead into this uber-sophisticated restaurant.  The lighting is soft and flattering, the vibe opulent with its plush regal, décor and the mood is smooth.
Our welcome drinks were pun-inspired cocktails from the famous show Pygmalion! “My Flare Lady” for myself and “Professor Higgins” for Mick. Flutes of Champagne (Lombard & Cie Brut) followed and as we daubed our homemade bread with the three house spreads of avocado, beetroot and pesto, we found ourselves beaming with the pleasure of it all.
From the appetiser menu, Sunny, the charmingly enthusiastic restaurant manager, suggested we sample Chef Tofu’s specialty soup, Maine lobster bisque (B.500).

Chunks of pan roasted lobster bathed in a tarragon cream and topped with Avruga caviar rested in the bowl awaiting to be  engulfed with a thick, dark creamy soup resulting in a beyond decadent experience.   A further trio of appetisers followed:  hamachi (young yellowtail) and Alaskan king crab ceviche, pan roasted snow fish wrapped in Serrano ham and seared Japanese sea scallops sauteed and served on calamari noodles.  All were unspeakably good, exploding with taste and deluxe ingredients.

Two of the west’s holy trinity, oysters and caviar are combined in another appetiser option (B.550) served with a tomato basil salsa and lemon crème. Steak tartar prepared at table is sheer culinary theatre and would propel lovers of this famous dish immediately on to cloud nine.  Flare boasts one of the best cellars in Pattaya offering a weighty list with plenty of trophy bottles from around the world.  We particulary enjoyed imbibing an excellent Californian Sutter Home Cabernet Sauvignon which proved an excellent pairing with our eclectic range of dishes.
As if the experience so far wasn’t enough we were then served grilled snow fish wrapped in a banana leaf bouquet with balsamic vinegar,  a medley of grilled  seafood with dipping sauces, a 250 gm tranche of strip loin (B.1,300) and marinted fire grilled, corn-fed chicken breast (B.700).   They were all very, very good with special mention for the heavenly snow fish and Atlantic salmon.
Flare are justifiably proud of their Australian grain-fed aged steaks and on Friday night they feature a special beef lovers menu with a ladies/gents cut of approx 340 gms and 450 gms of roasted aged Australian rib (B.999 and B.1,111).  Incidentally, all prices are nett.
Unusually, there is no dessert menu, the reason being that dessert is a complimentary gift from the chef.
As you can see, it had been a lavish dinner already but we stoically found space for the achingly pretty pastries that were now on our table. Miniature mocca creams, cheesecakes and tartlets were our next temptation which sweetly brought down the curtain on our dining out at Flare.
The Hilton Pattaya has many other restaurants,  The Edge is the venue for their popular daily buffets and specials.  These international buffets are excellent value for money with prices starting from only B. 300 except Sundays when the spectacular brunch buffet is priced at B.1,200.    Do check out their website for more details.
We think Flare is your quintessential special occasion, marry-me or at least a birthday destination.
(Be warned – if someone takes you to dine at Flare, you can be sure that their intentions are not platonic!)  Prices here reflect the sophistication of the ingredients and cuisine but, having said that, the experience rewards accordingly and the dishes are amazingly good.  For a luxury overload culinary event it would be hard to beat Flare at the Hilton Pattaya.

Flare, is located at Hilton Pattaya, Beach Road, Pattaya.  Tel:  (03) 825 3000  Open from 6.30 pm to 11.30 pm daily, Friday Seafood Buffet from 6pm – 10 pm.  International Dinner Buffet daily (except Friday) from 6pm – 10 pm.