by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

The famous Royal Cliff Beach Resort is located between Jomtien and south Pattaya on a 64-acre estate overlooking the bay of the Gulf of Siam. Its elegance and grace set the benchmark for 5-star luxury living when it opened way back in 1974.  Now it is a modern, multifaceted life-style destination embracing the very best features in the hospitality world.
From their coterie of restaurants and bars (14 at last count), Mick and I were invited to dine at the award winning Caprice. At the entrance to the restaurant we were warmly welcomed, charmingly greeted and conducted to our table.  The attention to detail at Caprice is to be commended and it is so evident that the entire staff are dedicated to making your visit an exceptional dining experience. Decorated in chic muted colours the ambiance is seductively swish, oozing with sophistication and panache. Seating is either out on the terrace overlooking the swimming pool and ocean or in the elegant interior.  We chose the latter and whilst sipping  a glass of  Australian Semilion/Chardonnay  set our attention to the menu.
The prix fixe menu offers outstanding value. The great secret of how to eat in top restaurants at low prices is to seek out their set lunch or dinner menus.  Here at Caprice their gourmet 4-course menu is only B.850 ++ per person.  With the addition of a carefully selected flight of wines it is B.1,450 ++. The menu changes weekly and at the time of our visit it included, seared Hokkaido scallops on bell pepper, potato pancake accompanied by a wasabi cream sauce, potato leek soup, grilled sea bass in banana leaves escorted by mushroom risotto, mushrooms, asparagus and semi-dried cherry tomatoes. Dessert was a mango cappuccino crunch slice and vanilla raspberry sauce.
However, on this occasion we elected to choose from the a la carte menu. As a curtain raiser we were served an amuse bouche of speed-flamed tuna loin resting on a puddle of horseradish sauce.   Together with the multiple choice bread basket, plus garlic snail butter and a sensational coconut tom yam cream, this is where we started “mmming” and didn’t stop till the après dessert.
Seared foie gras with white peach confit, raspberry coulis and a Martini balsamic sauce plus beef carpaccio (B.350) with antipasto, Parmesan flakes, rocket and balsamic dressing swiftly followed. My foie gras was sheer nirvana while the quality of the beef and antipasto accoutrements exemplary. Other cold appetisers include their famous lobster salad (B.450),  and a salmon tartare served with a micro green salad. The warm appetisers include such atypical dishes  as charred octopus chermoula (the current “it” sauce from North Africa, made up basically of fresh coriander, lots of garlic, cumin, ginger and other aromatic spices) served with stewed baby carrots and ginger. Sauteed frog legs with red wine sauce atop a polenta tart, deep fried goat cheese with smoked duck and an arugula/apple salad are other items that caught our eye on this exciting menu.
A brief stop here to mention the Royal Cliff legendary wine cellar.  The brilliance of this all embracing collection has been rewarded by the unique distinction of being the only hotel in the world to have received the Best of the Award of Excellence from New York’s Wine Spectator magazine for eight consecutive years.  This is truly a confirmed destination for connoisseurs of fine wine. We chose a 2003 Cote du Rhone which with its fruity balance perfectly complimented our chosen dishes.
The next course presented a luscious pan fried snow fish medallion in a herb crust lightly anointed with a mustard sauce and caper vinaigrette plus roasted duck breast accompanied by oven roasted vegetables, red current jelly and a cherry port sauce.   The textural interplay between the main ingredients and supporting vegetables and emulsions was inspired.  Later in the evening we were introduced to Executive Chef Tom and warmly passed on our kudos for the distinction of his cuisine.   For confirmed meat eaters the 120-day aged grass fed Australian strip loin (with Kalamata olive enhanced mashed potatoes, horseradish aioli, grilled vegetables and roasted garlic) would surely hit the spot or perhaps the roasted prime rack of lamb or the veal medallions. Choices are extensive and make for a mouth watering read.
Dessert lovers prepare to indulge.  The  warm chocolate cake or almond strudel packed with rhubarb compote and vanilla sauce and the Catalan cream brulee with pistachio ice cream come straight from heaven. The complimentary après dessert of home made miniature white and dark chocolate bonbons is the final extravagance which oh! so sweetly lowered the curtain on our fine dining experience “Caprice-style”.
Caprice fully deserves its Award of Excellence. Our meal was a succession of triumphant dishes, beautifully cooked, perfectly seasoned, imaginatively presented and impeccably served.  A quintessential dining experience in which to indulge, relax thoroughly enjoy and remember!

Caprice Restaurant & Bar. Tel: (038) 250 486 or visit www.royalcliff.com. Restaurant open daily from 18.30 – 22.30. Bar open from 18.00 to 23.00. Dress code:  smart casual – no shorts.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

Set in the Huay Yai countryside, near to Phoenix Golf Club, is a resort called Coco Club.  It has been open for a couple of years now and is firmly established with the local community and expats in the area.  The resort is a unique destination offering the comforts of life-style cabanas, a four-rink bowling area, bars and restaurants.  The owners of this resort are Derek and Sue Bryant, long-time residents in the area and past-proprietors of many successful ventures.  At the nerve centre of Coco’s restaurant is Chef Sue who indelibly implants her own twist on the dishes that leave this kitchen.   It must be said Coco’s is indeed tucked away, but once found, we’re sure you’ll be visiting again and again.  For parties of four or more just call the phone number below and the Club bus will whisk you out there and transport you back at the end of your dining out experience Coco style.

The menu is a truly international affair featuring dishes from Italy, India, Greece, and Germany, plus a profusion of internationally favourite dishes including,  of course, many from Thailand.  Chef Sue fuses the flavours of the cuisines resulting in signature dishes crying out with authenticity but also her inimitable stamp.  Prices here will leave you speechless. Honey mustard barbeque baby rack of pork ribs served with salad and buffalo chips:  B.210?  Yes, amazing but true, but more of the a la carte menu later.

The reason for our recent visit was to sample the new globally inspired seven-course tasting menu served as a banquet for two at a price of B1,000 inclusive of  a half litre carafe of wine.   Forgive the over emphasis on the pricing – it is just such a pleasure to write about quality dining at a cost that would make even Scrooge break into a smile.

Mick and I had arrived early for dinner in order to catch the last few “ends” of the bowling game in progress.  All champions from around the world these players and the game was fueled with enthusiasm and clear motivation.  It is only B.100 to play here and we both made a mental note to get together with a few friends, in the near future and discover if our sporting talents should lie in this direction.

Now back in the flamboyant fantasia of Coco’s décor, we sat back, sipped our wine and contemplated the delights to come.  We were told that the tasting menu will change from time to time to reflect the season and the vagaries of the local markets but the quality and presentation never will.  First to arrive was a Japanese motivated dish.   Wasabi tossed prawns were served in rolled toast and accompanied by a crab stick salad giving just enough kick of wasabi to set the taste buds in motion.  This was swiftly followed by French sizzling garlic snails in butter (delicious),  a shot glass trio of blended soups, featuring pumpkin,  spinach and cashew nut and creamed leek (all yummy), pan fried spicy Dory fish with buffalo chips (perfectly cooked), Italian spinach ravioli (a creamy delight), Indian chicken chat (full of spice and surprises) and that traditional richly-flavoured beef stew from Greece, Stifado.  Portions are suitably sized for the number of course.  We enjoyed our culinary trip around the globe very much.

Now to let you know the other delights that shine through the a la carte menu.  We were told that, from the appetisers, grilled duck liver with a balsamic dressed salad is a firm favourite as is the zucchini carpaccio with avocado guacamole.  The starters are priced from just over B.100 to a top price of only B.135 for those gorgeous garlicky snails.  From the Italian main menu, spaghetti with roast duck in chef’s red curry caught our eye as an exercise in fusion fare and the lamb rogan gosh with saffron rice and roti from the sub-continent’s menu is another best seller.

Main courses are all magic combinations:  pork fillet topped with cashew nuts and prawns served with mash potato and pepper sauce,  pan fried sea scallops on lemon grass accompanied by apple salad in a white wine sauce and roast lamb massaman curry with roast potatoes and salad.  The Thai fusion menu combines the delights of deep-fried salmon with green mango salad,  spicy grilled-beef salad and sweet and sour shrimp.  Forgive me -  I’m going to mention the prices again – none of the main courses cost more than B.235 – and that’s only for the imported lamb dishes.

Coco Club is a gourmet oasis in the hinterland of Huay Yai.  With Derek front of house and Sue in the kitchen it is no wonder that these tables are the most sought after in the area. For posh nosh at bargain prices – it’s got to be Coco’s.

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.

Coco Club. Tel:  084 867 7299 or 087 135 8357 or visit www.cococlub.biz. Reservations recommended.  Pickup service available. Closed Mondays.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

This charming seashore restaurant offers some of the most pictorial views in the area.  Situated at the base of Pratanmak Hill, a seat at one of these tables affords a sensational view of the sun setting over Koh Larn and the pleasure of a lapping sea spilling over the rocky coastline.  Owned by the Thanawan family and managed by their two charming daughters, Sopa and Chanidna with the able support of their Canadian friend, the service is brisk and efficient with lots of friendly smiles.   Live music some nights of the week adds another unique facet to this exceedingly romantic venue while other nights the ambiance is enhanced with the sounds of cool jazz wafting out over the terrace.
A new wine lounge and state of the art wine cellar has recently been opened for private parties and also for those times should the weather turn out inclement, but mostly diners choose to dine al fresco on the deck under the stars.  The restaurant opens at their appointed sunset hour (5.30 pm to 6.30 pm) when during this time cocktails and beers are offered “buy 1, get 1 free”.    The well sourced wine list is interesting and diverse offering labels from around the world at very reasonable prices, starting at only B.780.  Mick and I chose an excellent bottle of Nelson Brightwater Pinot Noir from New Zealand which was on offer at the time of our visit.  Carafe wine is B.325 for half a litre and B.110 by the glass.
The menu is an excellent assortment of traditional western and Thai cuisine with seafood leading the way for all piscine lovers.  We chose a selection of Thai dishes and wished  we either had more mouths to feed at our table or larger appetites as predictably we were defeated  by the amount of food which arrived.  The first plate to hit the table was their house mixed grilled seafood platter (B.395).  Large grilled prawns, salmon fillets and soy flavoured squid were perfectly cooked and prepared.  Stir fried bean sprouts with tofu and minced pork provided the salty vegetable component while the  chicken with cashew nuts was one of the best renditions of this dish we have tasted in quite some time.  Chef then presented us with one of her signature dishes, stuffed beef rolls with noodles and vegetables (B.395).  These were spectacular, the softest most tender fillets of beef had been rolled around ham, cheese and spinach and cooked to melting perfection.
Shellfish is naturally the popular choice here.  The Bali Hai Sunset Seafood platter is a wealth of marine delicacies featuring  prawns, blue crab, mussels, squid and cockles and comes in two sizes for B.650 and B.1,200, while fresh oysters, rock lobsters and grilled cockles are on hand to slurp and savour while enjoying the sea breezes of the Gulf of Pattaya.
Soups, salads and pasta are suitably represented with various European styled meat dishes from far flung places of the world.    Pork Zurich style or Cordon Bleu, wiener schnitzel (B.225),  duck breast in orange sauce, fillet mignon and  Chateaubriand  are all listed, to name just a few.  In fact all the speciality steaks are big sellers here and come highly recommended.
Thai soups and curries are perennial favourites and here they are plentiful and are always served to the exact “heat rating” of the customer.  The queen of the sea, snapper is another signature dish from the chef and can be served steamed whole with lemon and chili sauce or deep fried with fish sauce, lemon grass chili paste and green curry sauce.
With it’s first rate  dishes at wallet-pleasing prices, Bali Hai Sunset Restaurant is the sort of local gem loved by those in the know.   Whether you decide to dine Thai style or choose from the melting pot of western styles there really is something for everyone on this menu;   add to that the panoramic views out over the ocean and, for Mick and me, it was a hit from the word go.
How to get there:  Take Pratanmak Hill turning left into the road that leads to The Royal Cliff Resort and The Pattaya Sheraton.  Pass these on your left and follow the winding road down towards Bali Hai Pier.   Towards the last bend you will see a big white sail just  before the lighthouse with the sign of Bali Hai Sunset Restaurant.

Bali Hai Sunset Restaurant. Tel:  08 2202 7718 (Thai) or 08 0004 1616 (English).  Open daily from 5.30 pm.

thefoodloverspattayatoday@msn.com

The Sheraton Resort is a 5-star destination nestling on the cliff headlands south of Pattaya. Sweeping views of the Gulf of Siam and the near lying islands make for dramatic panoramas which together with the luxurious accommodation and world-class gastronomy create a lush oasis of abundance.

On arrival at the hotel, we recommend you take advantage of a buggy to take you down the not inconsiderable distance, through the spectacular tropical gardens, to the Infiniti location. At lunch time the setting makes for a magnificent backdrop of beach, ocean and outlying islands. At night the tables are lamp-lit illuminating the spacious veranda offering both privacy and an uber-romantic setting in which to enjoy an extreme al fresco dining experience.
Chef Spencer Kells (ably assisted by Chef X) has made this menu his own to reflect his culinary creativity gained from his global-trotting gastronomic activities. Classically trained in London at the Connaught Hotel and a student of Westminster-Kingsway College (from where the young Jamie Oliver started his culinary capers), he has travelled the world gaining culinary expertise which culminated in his appointment The Oriental Hotel in Bangkok before being appointed executive chef at The Sheraton, Pattaya.
Having settled at our table, we sat back, gazed out over the inky black night sky, sipped our South African Nederburg Sauvignon Chardonnay and reflected on how the restaurant manages a successful mix between informality and smartness. So you get a few people in jeans and casual attire while others have clearly dressed up for the evening, but no one feels out of place irrespective of their dress choice.
Before our starters were delivered we were served a big crunchy bread basket accompanied by dukka (a spiced seed mixture of, amongst other things, sesame seeds, almonds, coriander and cumin), extra virgin olive oil and balsamic vinegar. If you haven’t tasted this aromatic mix before, you’ll be amazed. Dipping the crusty bread into first the dukka, then the oil and finally the vinegar is divine. The first dish to arrive was a chef’s special tuna tartar, avocado and grilled prawns (B.390). Sweet yielding tuna was lightly combined with the waxy avocado offsetting the salty sweetness of the large chunky prawn. A delight of a dish, the textural interplay interesting and very pleasing on the palate. We followed this with seared scallops, fennel puree and a tomato/basil sauce. Another perfectly textured and presented plate of food with the puree mild flavour offsetting the stronger flavours of the sauce. Another seafood starter which is a house special are the crab cakes accompanied by fried green tomatoes, sweet corn relish and tomato vinaigrette (B.450).  
For our main course we had chosen the roasted butterfish, rock lobster, beetroot puree with an orange and fennel salad. The butterfish was superb, softly tender and yielding as the rock lobster sweet and succulent. Attended by the acidity of the beetroot and orange salad it skillfully cut through the almost creaminess of the fish. A decadent chocolate fondant deliciously concluded our dining at Infiniti. By now, we were, yes, decidedly full and heavier but glowing with the pleasure of it all. It was a superb meal.

The a la carte menu is divided into “First Bites”, starters and light snacks such as the scallops and crab cakes, including an unusual beetroot carpaccio. “From the Garden” offers their well constructed salads such as Caesar, fresh apple and pear, rocket, candied pecans, blue and brie cheese slathered in a honey balsamic vinaigrette. “Pastalicious” a connoisseur’s confit lamb risotto, tagliatelle or a sauteed rock lobster spaghetti (B.380). “Wood-Fired Pizzas” are pretty self-explanatory (from B.280 but here at Infiniti they are extra gourmet, for instance they list not a four cheeser but a six cheese variety: mascarpone, mozzarella, blue, Parmesan, feta and goat! “Over the Land” is definitely for meat lovers. Choices of 15-day grain fed Australian beef, twice-cooked pork belly and duo of lamb which comprises a grilled cutlet and confit shoulder accompanied by zucchini, eggplant and a tomato coulis. Sweet Endings are exactly that with such delights as chocolate and mascarpone cheese tart with a mango-cardamom salsa, raspberries margarita surprise with Amaretto sauce. Chef’s piece de résistance is a risotto and pumpkin flan with red wine cherry sauce (B.230) which would truly make for not only a delicious innovative finale but also a dinner party topic for months to come.
Visiting Infiniti, whether during the day for a snack or pizza or in the evening for the full dining experience it is simply a very nice place to be. The staff are efficient, knowledgeable and friendly, the food contemporary cuisine gourmet and the setting spectacular. What more could you want?

Sheraton Resort is located at 437 Pratamnak Road (next to The Royal Cliff). Open daily from 11:00 am to 10:00 pm. Tel: (038) 259 888.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

Centara Hotels and Resorts is not only the leading hotel chain in Thailand but they also have an expanding presence on the international hospitality stage.  From Bangkok to Vietnam to Samui and the Philippines, gracious Thai hospitality is reflected in their global branding.  The Mirage is their flagship resort here on Wong Amat beach, but now another location has been added to their portfolio of hotels and that is the centrally-located Centara Pattaya set on the corner of Second Road and within walking distance of all the tourist attractions.
Mick and I were invited recently to dine in their contemporary Mix Bistro and to meet Executive Chef Exkrit Wongwan (Chef Joe).  The creation of menus is a fantastically underrated art, but Chef Joe has perfectly calibrated this new bill of fare not only for its contemporary setting but also for the prevailing financial mood.  It’s simple but gutsy, admirably priced and also, where possible, uses seasonal local produce from community markets.
This all-day dining restaurant seats 120 guests but it doesn’t feel cavernous, much cosier than that with its clean lines and green hued décor reflecting  management’s mission to provide healthy, organic meals with the freshest of ingredients (whole grain rice is offered as an option to all dishes).  The inexpensive wine list offers two red and white wines by the glass so while perusing the menu we were sipping a delightful glass of Chilean Chardonnay.
The first dishes to hit the table were grilled Akami tuna with dried Martini orange served with a wild rocket salad (B.280) and marinated scallops with herbs on a ceviche bed and accompanied by apple wedges.  You can see from the picture how attractively the dishes were presented and the taste more than matched the culinary staging.   My scallops were whopping chubby examples of the American variety of these molluscs with enough flavour to satisfy the most judicious aficionado.  The textural interplay of the warmed apple slices was nice too.  Other starters include aged Angus beef carpaccio, tartare of Ligurian olives, capers and semi dried tomatoes served with a papaya and rocket salad (B.220), sautéed garlic prawns with crisp fried celery and a perennial pleaser, crisp fried squid rings – here served with a lime-chili sauce.   We were dining with others so we also were able to taste a wonderful wild mushroom soup with truffle oil and milk foam topping plus a platter of excellent grilled Mediterranean white prawns.
For our main courses Mick had ordered another special of the day, five-spice roasted duck breast with green apple valentine and red wine sauce, while I couldn’t resist the pan fried red snapper fillet with a vegetable tower stew and tomato pesto sauce.   Again, Chef Joe’s presentation was exemplary and the quality of these dishes without question.  Obviously there is an apple lover in this kitchen!  The duck breast was served with a baked green apple cut into the shape of a heart surrounded by a robust red wine emulsion.  Another main course ordered at our table was roasted beef tenderloin with roti potatoes and grilled pineapple.  However, the star of that dish for Mick and me were two ambrosial  spring rolls filled with a chicken liver paste.  They were scrumptious!
The Thai menu at Mix Bistro is modern and creative but with lots of well loved flavours to satisfy the traditionalists.    Pomelo salad with prawns (B.150), spicy grilled beef salad with cucumber, spring onions and fragrant Thai herbs, tom yum goong, sauteed prawns topped with tamarind sauce and wok-fried crabs with yellow curry, celery and onions (B.180) are all listed and at exceptionally reasonable prices.
Just to mention Chef’s signature dishes before we close, baked king prawn served with fried tomato cherry mash, thyme roasted chicken breast with salsa verde and balsamic reduction and his famous rib steak with a potato fondant are all classic dishes which receive his culinary twist.  Plans are afoot to hold cooking classes in Chef Joe’s kitchen, so that will be something to interest all us foodies.
It had been a bountiful dinner already but we stoically found space for that classic Italian dessert, Tiramisu.  Light as air this creamy pillow of a confection was a sweet delight and it seamlessly rounded off a brilliant meal.  As Centara Pattaya Hotel is the new life style hostelry in town so Chef Joe is the new “toque”.  Both deliver on so many levels making this another Centara winner and one, we are sure, that will effortlessly glide into the mainstream of Pattaya’s new venues.

Centara Pattaya Hotel, located on the corner of Second Road and Soi Sukrudee (Soi 6) in central Pattaya.  Mix Bistro is open from 06.30 to 23.30 daily.  Tel:  (038) 295 999 or visit www.centralhotelresorts.com.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

For Mick and me there is always a good reason to visit Mata Hari.  So many things make it one of Pattaya’s much loved restaurants:  the menu is broad and generous, the kitchen produces the most delicious food, the décor is elegant and pleasing and the staff welcoming and good at their jobs. This bastion of good eating is under the baton of the garrulous Louis Noll who continues to pioneer his food philosophy of quality, consistency and value for money.  In the kitchen his wife/chef Jackie rules with unswerving commitment making this gustatory marriage a formidable force that fills these tables nightly. The menu embraces not only the best in European cuisine but also the finest of Thai gastronomy.
To raise the curtain on our Mata Hari dining I chose a perennial favourite, oysters Kirkpatrick while Mick plumped for another best seller, beef carpaccio. There’s a bit of resurgence in the popularity of oysters and whether you choose to slurp raw or enjoy them cooked, as in the Kilpatrick recipe, their distinctive flavour shines through.  Mine were fat and fleshy, perfectly grilled, topped with shredded bacon and served on a puddle of light Worcestershire sauce.  For the first time oyster novice this would be a good introduction into the joy of these delicious bivalves.  Across the table all was well as Mick finished the last of his gossamer thin beef scattered with Parmesan and peppery rocket leaves.
All of the west’s holy trinity, i.e. foie gras, caviar and the aforementioned oysters are featured on the menu and we have on previous occasions truly indulged. Chef Jackie’s decadent, buttery terrine never fails to deliver, while Mick never tires of the hearty Dutch smoked eel (B.390). Other appetisers include salmon carpaccio,  scallops on creamed spinach and grilled cheese, the famous jamon Iberico, and the constantly popular white bait fritters (B.290).
Main course favourites include the grilled lamb cutlets with fresh herbs, garlic and olive oil, pan fried crab crusted red snapper fillets and, for meat heads, the Australian T-bone, rib-eye or fillet and of course the house signature dish of fillet steak “Mata Hari” (with chicken liver pate, mushrooms and green asparagus). Beef stew Dutch style has its fans as does the celebrated slow cooked lamb shank and the lamb kidneys with bacon and mushroom gravy.  For our main courses we chose calf’s liver and  lamb cutlets. Both were excellent; the liver soft and yielding topped with caramelised onion rings and served with a sublime, green peppercorn and wine gravy. The cutlets too surpassed themselves;  grilled to precision with just the right amount of seasoning to allow the essence of the lamb to speak for itself, they were delightful.
The wine list is far-reaching with excellent vintages from around the world to suit all tastes and pockets. We enjoyed the Ménage a Trois (a blend of three grapes, i.e Zinfandel for a juicy character, Merlot for mellowness and Cabernet for backbone), it was an excellent choice.    Temperature controlled cabinets insure that the wine arrives at table in perfect order.
Mention must be made at this point of the Thai menu.  One of the restaurants signature dishes is the creamy coconut red curry with either grilled chicken or pork.  It is an extreme gourmet treat and one of which the kitchen are justifiably proud.   Other gastro Thai influenced dishes include lobster and scallops with Shiitake mushrooms and asparagus in oyster sauce, a mild crab meat curry plus the grilled sliced beef fillet served with fresh herbs, raw vegetables and chili sauce.
The curtain could never be brought down at Mata Hari’s without indulging in at least one of the decadent desserts.  We have been reliably told that the warm sticky date pudding with home made ice cream and caramel sauce has brought many a sweet toothed diner to wipe a tear from his eye (in a good way) while the cheese cake is legendary for its yummy recipe.  Mick and I opted to share a dark and white chocolate mousse which propelled us up to chocolate heaven with the first spoonful and sweetly brought down the curtain on our lavish dinner.
Mata Hari has carved out a special niche for itself. The ambiance somehow manages to make the occasion special but at the same time retaining a sense of laid back wellbeing.  It is a special place on so many levels. It consistently delivers fine food cooked with a light hand and an elegant touch served in chic and calm surroundings by the friendliest and most helpful staff around.

Mata Hari is located on Thappraya Road in the Nirvana Place Condo (corner of Soi 15). Open daily except Mondays from 6.00 pm to 11.00 pm. The bar opens at 4.00 pm. Tel: (038) 259 799 or visit mataharirestaurant.com. Reservations highly recommended.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

The latest foodie buzz is that a new restaurant has opened at the bottom of Thappraya Road (opposite The Jomtien Pig & Whistle). Called La Bocca it’s obviously Italian but what isn’t immediately obvious from the outside is that it is the area’s first flagship Sicilian inspired restaurant.  This unique cuisine combines traditional recipes with the exotic. Fusions involving almonds, pistachios, saffron and sultanas are striking elements from its colourful culinary history which to this day are integral in the Sicilian cucina.
The Sicilian connection is provided by Chef Tommy who draws inspiration from his native soil, while the front of house hospitality is in the hands of Chef Stefano who darts and dashes untiringly around the tables attending to his customers. The restaurant had only been open for a few weeks when Mick and I visited but already the vibe was positive and the tables filled to capacity. The traditional wood-fueled oven was disgorging pizzas at a rapido rate. The pizzaiolos were fully employed stretching and throwing the dough and the customers were fully occupied devouring them. We didn’t order pizza that night but could see that they were huge affairs, bottom-toasted and thin crusted – definitely a treat to come for our next visit. Prices start at only B. 180.
The a la carte menu is wide-ranging and appealing, plus there are daily specials chalked up on the blackboard.  I chose the classic seafood salad to commence the proceedings while Mick opted for fish carpaccio. The weather had been bad and the fishermen were unable to take the boat out for a few days so “catch of the day” was not available, instead the carpaccio boasted a well sourced platter of smoked swordfish and salmon. The seafood salad was delicious, tender, grill-charred squid languished with prawns and mussels accompanied by salad ingredients making for a fresh, vibrant start to the meal. Other starters include caprese tricolore (tomatoes, mozzarella cheese, olive oil and basil), stuffed aubergines with tomato, cheese, mint and garlic (B.190), air dried fillet of beef with rocket and Grana Padano cheese, frutti di mare gratinati (seafood gratin) and a selection of gourmet house bruchettas.
I couldn’t resist ordering a Sicilian speciality: fried sardines with sweet/sour onion compote (B.320). I adored this dish; the sardines were flavoursome, soft and yielding topped with the caramelised onion tossed with pine nuts and sultanas.  A truly delightful recipe and accompanied by smooth glossy mashed potatoes and peas it collected a big tick from me. Mick had opted for scaloppine porcini.  A classic veal cutlet generously doused in a wine and porcini mushroom sauce. He loved it. For chicken fans the house dish comes stuffed with brie, bacon and an asparagus Masala sauce, or for steak buffs the grilled items include entrecote, fillet and ribeye (B.300).

Another Sicilian speciality is homemade sausage. These labour intensive sausages are another signature dish of this surprising kitchen. They come stuffed with tomato and pasteurized cheese, or with mushrooms, spinach and mozzarella for a true taste of family cooking from Sicily.   This is an absolute Mediterranean trattoria and therefore fish has to  feature seriously on the menu. Catch of the day changes according to the market but grilled salmon and whole squid stuffed with tomato, pine nuts and breadcrumbs are always available.   The wine list is a patriotic affair offering some bottles of excellent vintages from the best wineries in Italy at prices to suit all wallets coming in at B.899. The house wine is extremely reasonable and offered at only B.80 per glass or a full litre for B.450.
The Sicilian tooth is most definitely sweet. I read that Sicilians think nothing of having a brioche stuffed with ice cream for breakfast! Their desserts are simply extraordinary – cannoli, cassata and marzipan – it doesn’t get much better. So when Stefano said the dulci of the day was a cannoli tart we had to try it. A quick road to heaven if every there was one – it was a dreamy profusion of creamy ricotta, sugar, milk and vanilla extract encased in a fantastic pastry case. A definite “must-try” for all desert lovers. With a “one for the road” Lemoncello we were happily replete.
This is a sensibly priced Italian restaurant which has some luscious dishes on offer with the added attraction of being able to try the cuisine of Sicily with its unusual fusions. La Bocca is authentic, affordable, informal but smart and we are quite sure that it will very quickly become part of the mainstream of popular restaurants in the neighbourhood.
Just in closing -  if a gentlemen wearing a pinstriped suit and a fedora should ask  if we were there that night we know exactly what to say.   “We know nothing, we didn’t see anything, we weren’t there and if we were there, we were asleep!” Only kidding – we were there and had a wonderful evening with excellent food and wine – we couldn’t have asked for more – and yes – it is an offer you can’t refuse!

La Bocca is located at the bottom of Theppraya Road (on the left hand side) on the way to Jomtien Beach and opposite the Jomtien Pig & Whistle Pub. Open daily from 5.00 pm till midnight. Tel: (038) 303 530

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

The dusit d2 baraquda hotel (situated on Second Road) is a multi-award winning destination that will have you dazzled.  The undulating sculptured décor and effervescent design concepts are sensational.  The first time Mick and I stepped through these portals we were blown away by the sleek understated luxury of this uber-cool, contemporary boutique hotel.  It shrieks (softly) minimalist chic and ultra modernism.
We were invited to visit the Sunset Lounge to sample the delights of penthouse wining and dining overlooking the sights and sounds of down town Pattaya.  Recently the dining options have been extended to include the whole gamut of their S.E.A.  signature restaurant.  This is great news for the epicurious lounge lizard as now these lovers of the good life can lounge, drink and order from one of the best S.E. Asian menus around.
Should you visit the big brother S.E.A. ground floor restaurant you will find an interior decorated in extraordinary Asian inspired pop graphics, soaring glass walls which appear to evaporate into the avant garde swimming pool and a lofty spiral staircase which circles upwards towards the mezzanine offering seclusion and elevated seating.  Every nook and cranny in this remarkable hotel is worth exploring;  the design concepts are truly creative and original.  Back on the roof top, Mick and I had chosen a regular dining table and had taken a moment to take in the extremely comfortable surroundings.  The lighting is low but with enough light to see what you are eating and who you are sitting next to!  Circular cushioned chairs are comfortably placed around low tables and there’s even a “love seat” discreetly positioned away from the main stream of people for that romantic rendezvous.
So, to the food.  We were to be treated to Chef Chettha Waiseubkraow’s  tasting menu for an overview of his cuisine.   Once settled we ordered a glass of Sauvignon Blanc to toast the balmy evening, the full moon and our tireless D.J. who was slaving over a hot turntable at the rear of the lounge.  As a complimentary nibble we were served extra crispy rice sticks and an aioli dip.  These are quite delicious and it requires full on discipline not to scoff the whole lot.  The first dish to be set down was the d2 appetiser platter (B.350) swiftly followed by a selection of spring rolls  and a pomelo prawn salad decoratively stacked onto betel leaves (B.220).     All three dishes were excellent.  The generous platter (enough for two) offered tastes of crabmeat and shrimp spring rolls, grilled beef spicy salad, soft shell crab, papaya salad and a fantastic Vietnamese lotus salad with shrimp.  The spring roll selection served with plum sauce was delightful, a crispy collection of creative fillings, light and spicy but for me the “star of the starters” was the sweet tartness of the pomelo harmonising with the piquancy of the spiced prawns.
A taste of the western menu then followed:  pan seared sea bass fillets accompanied by grilled artichokes, rocket salad and a balsamico reduction plus a salami and mushroom pizza.  We also loved the sea bass with its fresh and yielding texture marrying well with the other carefully prepared ingredients.  Any noodle dish gets the thumbs up from us and this one was a very good rendition of Chiang Mai noodles:  pale and creamy with a final rough kiss of chunky deep fried noodles to stop the palate getting too indulgent.
There are so many good things on this extensive menu.  You can sail on a culinary journey west or east or somewhere in between.  Everything, as you would imagine, is of the finest quality and no expense has been spared in sourcing excellence to put on your plate.
We declined desert as we were feeling decidedly full by this time but the menu offers confectionary heaven for the sweet toothed.  Mousses,  cheese cakes with seasonal berry coulis plus the descriptions of their home made gelati made my mouth water just reading them.
The Sunset Lounge is offering an outstanding promotion at the moment for discerning imbibers.  For a period of two hours and at a cost of only B.900, you can choose from the extensive drinks list offering quality labeled wines (including sparkling), proprietary brand 5-star spirits, fanciful cocktails, etc. etc.  Free flow drinking starts from the moment the first drink hits your table.  Combine that with Chef Chettha’s amazing eclectic menu and you have an evening to remember.
The Sunset Lounge is a very special place.  The setting is laid-back luxurious with its own distinctive style.  It manages to combine glitz with groovy and contemporary chic  sophistication.  For those with an appetite for something different – this is the place.

The Sunset Lounge is located on the roof top of The  dusit d2 baraquda hotel on Pattaya 2 Road. Tel:  (038) 769 999.  Email:  d2pa@dusit.com or visit www.dusit.com/dusit-d2/dusitd2-baraquda-pattaya.html.

Open daily from 5.00 pm till late.

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