by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

Every night of the week there is something happening at Dicey Reilly’s Pub & Eatery on Second Road. Insightful management has created a dynamic destination resonating with new ideas and promotions.  From Monday to Sunday there are big value-for-money culinary events with the added attraction of a live band Tuesday, Thursday and Friday evenings from 20.00 till midnight.
The interior boasts 14 TV screens, two pool tables, a 5-metre long shuffle board (removed on curry nights) a band stand, and a massive bar. The walls are decorated with unique pictures of those legendary Celtic women who fought so valiantly against the Vikings back in the 10th century.  The overall ambiance is casual and friendly offering a  contemporary entertainment destination with a laid-back vibe and Gaelic overtones.
So what’s on offer here throughout the week?  The Sunday highlight (noon till 15.30) is  a traditional (all-you-can-eat) roast buffet for B.299. Three quality roast meats complete with seasonal vegetables and all the trimmings with the addition of  live music makes for a lively lunch time.   Monday is burger day:  a big beefy burger is served all day for B.99 which can be enjoyed with a pint of beer for B.99.  Tuesday’s offer is a bargain pizza Margarita for only B.99 while during the evening “Industry Night” serves  a pint, spirit or cocktail for B.99 when you present your business card. For Mexican food lovers on Thursdays the kitchen presents its Tex Mex Menu at only B.199 per dish with Margarita cocktails at B.99.  Friday night highlights their new international band from 8 o’clock till midnight and Sport Saturdays welcome sports fans everywhere to rendezvous and enjoy all the best in premier league and other signature sports.
What happened to Wednesday I hear you say?  Well, it was a Wednesday night when Mick and I visited recently to enjoy Indian Curry Night (B.299) created by their newly appointed executive sous chef (hailing from Chennai) Chef Mohan.   This is truly an authentic Indian buffet.  Chef Mohan is an experienced chef who has travelled the world creating his signature dishes. A profusion of clay pots house his culinary handiwork;  from lamb keema, bhuna gobi, aloo chat, butter chicken tikka masala, Kerala fish curry, Kashmiri pilao, dhal makhami, to garlic nan, papads and pickles.  However, the star of the show for Mick and me was the succulent butter chicken tikka masala;  from the velvety richness of the buttery curry to the tenderness of the chicken it was a wonderful dish.
The a la carte menu features good, honest pub grub with an Irish twist plus a selection of Thai dishes. There is a variety of draft and bottled beers, enough to satisfy the most discerning of imbibers. Through soups, salads, sandwiches, burgers and beef stews to pizzas and deserts it’s all here on Dicey Reilly’s menu. Sandwiches feature the classic BLT, priced at B.250 with lots of other choices including sausage, egg and bacon, grilled ham and cheddar cheese, plus the classic club and warm baguettes. The Irish beef and potato stew comes recommended, as does the cottage pie and their Australian beef steaks. Incidentally, all prices are inclusive of government tax with service at your discretion.
We enjoyed a couple of glasses of the excellent house wine (B.150) also available by the (350 ml) carafe for B.340 (lots of good labels from around the world if you want to order by the bottle.)   Kilkenny and Guinness are naturally available (also Fosters and Tetley’s draft) and an excellent original Irish cider from Co. Tipperary called, Magners. Ask the staff for details on how to become a Dicey member and on Thursday nights you’ll enjoy a 25% discount and 15% for the remainder of the week.
Open from 11.00 am it’s a great destination to view the best of the world’s sport, lunch, brunch or dine together with friends whilst supping  a glass or two of the amber nectar and escaping from the hurly burly of downtown Pattaya. Dicey Reilly’s delivers “the good craic” every day of the week and of course on Wednesday nights – a cracking good curry!

Dicey Reilly’s Pub  & Eatery . Located next to Marriott Resort and Spa, Second Road, Pattaya. Open daily from 11.00 am till late. Tel: (038) 411 755 or visit www.diceyspub.com. Free parking available in Royal Garden Plaza underground car park with validation stamp from the pub.

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.

Recently, world news organizations such as CNN, BBC, Reuters and AFP returned their lenses to Asia. Nope, not to report on Asia’s continuing rise as an economic powerhouse again, but rather to a more ballooning event that may turn the lives of the billions of people of this ancient continent and perhaps the whole world itself.

Allies’ Meeting in Washington (L-R) Philippines Secretary of Defence Voltaire Gazmin and Secretary of Foreign Affairs Alberto Del Rosario with their US counterparts Secretary of Stare Hillary Clinton and Secretary of Defence Leon Panetta during the recently-concluded 2+2 meeting in response to the sensitive situation in the South China Sea.

China and most of the ASEAN nations have been locked for decades with territorial disputes. However, in most recent times, China – the now powerful country not only of military and economic might – has asserted itself in a more aggressive stance. Far from its little claims here and there, China now claims the whole of the South China Sea as a part of its territory.
Simple analogy to an absurd claim: if it is true, then Malaysia and Brunei will have to forget that there are waters to their north. The Philippines only has the Pacific Ocean to its right as its waters and Vietnam is practically left with nothing but the Mekong River. Nothing on or under the South China Sea is theirs, according to the Chinese claim. Not even the international sea lanes that once saw peaceful times long before China became powerful again and realized that it has now the ability to throw itself around. Bad news for all: the Indian Ocean has pirates; soon the South China Sea will have the mighty naval hardware of Red China’s Navy.
Back in the 80s, China and Vietnam had a little war over some islands–the Spratlys–that both countries were claiming. As much as Vietnamese ships were sunk and sailors died, China realized that its fellow Communist country wouldn’t easily give way and immediately backed down. In the 90s, China sent its warships again to the same area, this time against the Philippines, after the latter ordered its version of the US Navy Seals to search and destroy structures that were built by the Chinese on some islands in the disputed area. With far less naval power but much more international influence, the shout for help so to speak by the Philippines to the rest of the world, was more than enough for China to recall its ships. Lest they suffer negative world opinion that would go directly against their rebuilding efforts as a renewed country poised for an economic turnaround.
However, these events are now ages ago. Now, China is the all-powerful country flexing its muscles left and right with the power of money. With so much cash to spend, it is now literally buying allies and at least keep those against them at bay. It gives no credence to world opinion now since it practically owns the world. Check the items that surround your everyday life and most of it will have the same thing written under: Made in China. Yes, some may say that China’s military might is still far from what the United States of America has in its arsenal. But China has money to fund a war – one thing that the US doesn’t have so much lately.
Slowly and surely, China has begun efforts to assert its claim. The Paracel Islands is not a strategic place to start with as much as it is the closest to them, for it is only co-claimed by a country that is considerably theirs – Taiwan, and therefore that can be settled later. On the other hand, the Spratlys is rather complicated to begin with as it is claimed by numerous nations. And with oil and gas deposits recently confirmed in the area, an aggressive and abrupt claim to it will invite big trouble. Those resources are more than enough reasons for warships to be sent not only by the countries claiming it, but also by the US who, for the sake of those resources, will suddenly invoke its 60-year-old Mutual Defense Treaty with the Philippines and get into the fray. A scenario that China doesn’t want – yet.
And so, the Scarborough affair began. With only the once naval superpower of East Asia back in the 50s but now ill-equipped Philippines as its opponent, the Scarborough Shoal is the perfect staging point for the grander scheme later on. The Chinese did the numbers; they’re good at it anyway. For China, it is the rich fishing grounds that it badly needs to feed its population’s endless appetite for seafood and then again, it’s staging point. For the Philippines, on top of the shoal being a traditional fishing area of its fishermen, it is also a matter of logical sovereignty. How could something that is more than 400 nautical miles from China’s nearest land area and on the contrary, practically a stone throw’s away from the Philippine main island of Luzon be China’s territory? And what’s in it for the US? Without confirmed vast natural resources that it will eventually need, nothing.
Without crucial US support, the Philippines is left with nothing but itself and its fellow ASEAN countries. However, with China’s business interests in the region, even the island nation’s howls are now falling on the deaf ears of its neighbors. Soon we will see if China will back off again once the Philippines, as it did before, shows its decisiveness to defend its territory at all costs and eventually win over global opinion and create a massive impact that the Chinese won’t be able to brush off.  On the other hand, China can be the decisive one this time and push itself to the limits. To this scenario, stern warnings from the Philippines Secretary of Foreign Affairs during his request for a united ASEAN stand on the issue: “This could just be our crisis now. But soon it will be yours too.”  Perfectly alluding to the grander Chinese plan of eventually implementing its claim in the entire South China Sea, beginning only with the Scarborough Shoal.
If China successfully claims the South China Sea, just because it is named after it and because of “historical records”, so too can India claim the entirety of the Indian Ocean. Italy will soon rise up again as a major power and claim all that was once part of the mighty Roman Empire.
Anybody want to claim the Pacific Ocean?
The absurdity is clear.
Hey Mongolia, want to have China again?

Editor’s note: As of this writing, China has begun deep water drilling activities in the disputed Scarborough Shoal in search of alleged oil and gas deposits. Chinese travel agencies also announced the cancellation of tour groups from the mainland, in response to the Philippines’ “harassment of Chinese vessels in its territory.” Furthermore, Beijing issued its most strongly-worded warning to date to Manila, saying that it will not hesitate to use force to assert its claim. On the other hand, Filipinos all over the world are planning to stage protests in front of Chinese embassies in major cities.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

The tropical island of Bali is so picturesque and beautiful it takes your breath away.  Rice paddies trip down hillsides, volcanoes soar up through the clouds, dense tropical jungles abound and long sandy beaches dazzle the eye.  Warm blue waters invite, crashing surf astonishes, plus it has the friendliest people who don’t just have a culture they actually live in it.
We flew to Bali with Air Asia direct from Bangkok (4 ¼ hours) to Ngurah Rai International Airport located in a town called Tuban, which teeters on the water’s edge within a stone’s throw from the famous resort of Kuta.
The main road through Kuta and Legian out to Seminyak and beyond is a notorious bottleneck.  Progress is achingly slow but it does afford an opportunity to take in the splendid temples and centuries-old buildings that edge the road.   Traffic is extremely chaotic – be warned, it even surpasses the surprises we receive on a daily basis on Pattaya’s highways and byways.
In the evening the Kuta/Legian/Seminyak ‘strip’ comes alive and the atmosphere is buzzing, flourishing and successful.  Restaurants and bars are as diverse as they are plentiful with prices to match.  They range from cheap-as-chips through noddingly moderate to eye wateringly expensive.  Our first evening in Seminyak we ate at the Sate Bali.  Recently located it is near to The Oberoi with ample parking.   It is not only one of our favourite  Balinese restaurants but also a well known cookery school by day conducted by Chef Nyoman Sudiyasa formerly of Hyatt Resort.  As you would imagine the sate here is delicious, grilled on lemon grass skewers the flavour is smoky and intense; complemented with the traditional bumbu kacang (peanut sauce) this unpretentious dish is sensational.  Other recommended dishes include pork with sweet soya sauce, steamed fish in banana leaf and the mee goring (Balinese fried noodles).  They have two other restaurants on the island, one at Echo Beach Canggu and also on Tanjung Benoa, Nusa Dua. Prices are extremely moderate. Tel:  0361 736734.
Next evening we booked (recommended) a table at Mannekepis Blues and Jazz Bistro on Jl. Raya Seminyak. Tel: +62 361 847 5784.  This is one of our favourite restaurants.   Belgium owned and managed it serves top notch cuisine at very reasonable prices with the added attraction of a world class jazz band on Saturday night and an excellent blues band on Friday evening. Recommended starters are frog’s legs Provencale, grilled sardines and their house pate de compagne.  The steaks are much favoured as are the pasta dishes,  burgers and the celebrated shawarma lamb (pitta bread stuffed with marinated lamb and served with a garlic and chili sauce).  Patriotic Belgian dishes are not forgotten, not only the traditional mussels with Belgian fries, but also the famous Belgian stover (traditional beef stew). We chose to sample the fish: Cajun spiced Mahi Mahi with remoulade sauce and tuna steak with mango salsa and fries. Open daily.  Reasonable pricing here considering the live music. Visit their website on www.mannekepis-bistro.com.
A trip to Bali would not be complete without a visit to Ubud,  the heartland of all cultural elements, dance, music, art and of course food.  While Kuta and its environs could be considered bodacious, and brash, Ubud is relaxed and refined with its restaurants deemed the best on the island. One of  the “must try” dishes is  “bebek betutu”, marinated duck wrapped in banana leaves and slowly cooked in hot coconut husk coals for up to eight hours.  The leaves keep the meat tender and moist while the marinade provides the essential spicing and fire to make this a truly memorable dish.  We recommend Casa Luna on Ubud’s main street opposite Taman Saraswati Temple or Pundi-Pundi, an atmospheric restaurant with magnificent views of exquisite rice terraces and a splendid lotus pond and photographic fountain.  Visit www.pundiubud.com.
Our last day is always spent in Jimbaran.  Not only is it a stone’s throw from the airport but their legendary fish restaurants make it essential dining for all fish lovers.    The flat, lengthy stretch of beach plays host to numerous seafood eateries and the atmosphere is vibrant and lively.    Pick out your objects of desire (ours is chili crabs), chat to the cooks about how you would like it prepared (mostly grilled over a fire of coconut husks rather than charcoal) and then make your way to the beach where the tables await.  No electricity out on the sands, just miles of flickering candles and the light of the moon.  Strolling minstrels entertain and the entire experience is charming and memorable.

In summing up, Bali is a unique blend of traditional and modern tourist facilities, world class hotels, exceptional designer shopping, magnificent temples and palaces with some of the best surfing beaches in the world and the most spectacular scenery.  The Balinese people are proud of their Hindu culture welcoming guests to their island paradise with heartfelt hospitality and sincerity.
Tips:  Visas on arrival cost U.S. Dollars 25.00 (30 days) and can only be paid in major currencies (not Indonesian Rupees or Thai Baht). Imported wine is prohibitively expensive but Bintang beer is good and reasonably priced.  Hatten and Singaraja are the local wineries and produce a range of quaffable white, rose and red wines. Experiment and you will undoubtedly find one to suit your taste and pocket.

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.

The Stelling van Amsterdam is of outstanding universal value as it is an exceptional example of an extensive integrated defence system of the modern period that has survived intact and well conserved since it was created in the later 19th century. It is also notable for the unique way in which the Dutch genius for hydraulic engineering has been incorporated into the defences of the nation’s capital city. It is an excellent illustration of how the Netherlands defended itself against attack by water. In this country from time immemorial dykes, sluices and canals have been built to drain the land; temporary flooding of the land forms the basis of the defensive system. This principle was first applied in the 16th century.
Introduction of the new system laid down in the 1874 Vestingwet (law on the use of fortresses) meant that a number of old fortified towns were relieved of their defensive role and so could expand outside their ramparts, which largely dated from the 17th century. Under terms of the Vestingwet, the Netherlands would be protected by nine defensive systems, most already in existence. This was almost complete in the mid-19th century, but it was partly superseded by the Stelling. It was based on flooding, using the intricate polder system of the western part of the Netherlands. The decision was taken to build the forts using non-reinforced concrete. In 1892 the northern end of the Nieuwe Hollandse Waterlinie was transferred to the Stelling, to form the eastern part of the defensive system. Certain modifications were carried out to the forts, in line with current military thinking. In the first phase forts were built at the mouths of the main watercourses leading into Amsterdam: a coastal fort at the mouth of the Noordzeekanaal, near Ijmuiden, and an island fort and two coastal batteries in the IJ east of the city where it joined the former Zuyder Zee.
The standard forts on the Stelling were built in two stages. Between 1897 and 1906, 18 forts were built; 10 more of modified design were added between 1908 and 1914. The entire Stelling was manned throughout the First World War, even though the Netherlands was neutral in that conflict. During this period construction work continued, to be completed in 1920. Two years later the government revised its defensive plan and decided to build the Holland Vesting, which included part of the Stelling, made obsolete with the introduction of aircraft into warfare. Part of the flooding was activated when Germany invaded the Netherlands in May 1940, but no fighting took place. The early forts were not abandoned until sometime after the end of the Second World War; some structures are still in use by the Ministry of Defence.
The defensive line is roughly circular, on a radius of approximately 15 km from the city centre, and extends over two provinces. The main defence line is some 135 km long and comprises 45 forts, with a number of ancillary works. The soil is largely peat and clay, with sand in places. The sites of the forts are directly linked with the existing infrastructure of roads, waterways, dykes and settlements. The main defence line runs mainly along pre-existing dykes. The specific qualities of the landscape through which the line passes determined the character of the construction; there are six main zones. The northern sector provides excellent facilities for flooding because of the large polders and reclaimed land, and so the forts here were only added in the final phase. The north-western sector runs over existing dykes, adapted for military use. The flooding capacity of the western sector was limited because of the city of Haarlem outside the Stelling and the higher ground behind the dunes; as a result there is a relatively larger number of forts, that at Spaarndam being the main one. In the south-western sector, covering the Haarlemmermeerpolder (reclaimed in 1848-52), it was necessary to build a complete new defensive line with closely linked forts. The southern and south-eastern defences run through a region of inaccessible peat bog and link with the earlier Nieuwe Hollandse Watelinie System. Finally, the eastern sector, running along the coast of the former Zuyder Zee, was primarily defended by marines operating offshore; however, two batteries and the Pampus Island fort were built to close the entrance to Amsterdam harbour.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

The Coffee Club knows its coffee.  With over 200 cafes in Australia and New Zealand, it  is Australia’s largest locally owned coffee group, serving over 30 million cups of coffee a year.  Here in Thailand The Coffee Club’s popularity, and subsequent success has been growing steadily since its first branch opened in Royal Garden Plaza just over three  years ago.  According to their Thailand general manager, Michael Chick, Thailand has a maturing coffee culture and the company’s mission is to bring truly excellent coffee to the Land of Smiles.  Mick and I can vouch for the distinction of their various brews and also to the quality of their new menu items featuring modern Australian twists on a creative range of traditional Thai dishes.
The ambiance and mission of The Coffee Clubs is to reflect a family-friendly and welcoming ambiance.  The newly opened Naklua branch is their first stand-alone venture, the others having been established in shopping malls and complexes.  The new North Pattaya’s décor is unfussy and contemporary, strewn with comfy sofa areas and dark wood seating. The staff is young, enthusiastic and efficient and the food modern gourmand.  All in all a spot-on formula for success.
The doors here are opened at the crack of dawn (06.30 am) for the early birds and those seeking a gourmet breakfast.  The big Aussie style combo is B.280 while their “lifestyle”  grouping includes The Coffee Club’s exclusive Turkish bread topped with avocado, shaved lean ham, poached eggs and Mozarella.   Eggs Benedict are served with either smoked salmon, shaved ham or spinach and mushroom at B.190.   A Thai breakfast of kao tom (slow boiled rice soup) is always a comforting start to the day and here it is served with either pork balls, shrimp or chicken.
Mick and I visited recently and after chatting with the well-informed senior area manager, Arm,  we  sat back and perused the menu while sipping on a glass of excellent Chardonnay produced by our Antipodean friends.   The wine list contains a diverse choice with special emphasis on labels from Australian wineries.   Wine by the glass is B.190 and beers from B.75 plus a full range of soft drinks and fruit juices.
After much deliberation, the new Thai menu won our vote and we elected to sample the snowfish with mango salad (B.650), beef massaman and the spicy pork chop (B.390).  All three were extraordinary.  The snowfish melted in the mouth complemented by the spiciness of the tart green mango and cashew nut salad. The beef in the massaman could have been eaten with a spoon it was so tender, the sauce a delight of aromatic spicing and redolent with galangal while the pork chop in basil sauce leapt on the palate with its zesty essence. The Coffee Club chef draws on his traditional training but successfully adds his own contemporary twist. Other new Thai dishes on this menu are peppered pork fillet, Penang chicken and tamarind snowfish. We also sampled the mayonnaise wild salmon which was scrumptious.
Other main meals include fish and chips (B.195), chicken fillet burger, lemon pepper calamari,  a 180 gm. petite mignon,  international salads, pastas and much more,   They also have a Kid’s Club menu which features grilled chicken and tasty cheesy fingers, chicken nuggets, and egg on toast to keep the little ones happy.
For the sweet-toothed this is also pastry lover’s paradise.  The New York style baked cheesecake is truly delectable while the yummy chocolate cake and citrus tarts just cry out to be eaten with a cup of their exclusively sourced coffee.
So many reasons to visit The Coffee Club;  their exclusive coffee, the eclectic western menu and now the new Thai menu which demonstrates the skill and originality of fusing the best of Thai cuisine with the resourcefulness of The Coffee Club’s kitchen.
All prices inclusive and full take-away service available.  Free parking in the underground car park at Royal Garden Plaza, provided your ticket has been stamped.

The Coffee Club is located on Naklua Road opposite Soi 18.  Open daily from 06.30 am until 11.00 pm.  Their other branch is located on the ground floor (Second Road entrance) of the Royal Garden Plaza. Open daily from 07.00 am till 11.00 pm.  Tel:  038 711324.

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.

Bordeaux, Port of the Moon, is an outstanding example of the exchange of human values over more than 2,000 years, due to its role as capital city of a world-famous wine production region and the importance of its port in commerce at regional and international levels. The urban form and architecture of the city are the result of continuous extensions and renovations since Roman times up to the 20th century. Urban plans and architectural ensembles stemming from the early 18th century onwards place the city as an outstanding example of classical and neo-classical trends and give it an exceptional urban and architectural unity and coherence.
It constitutes an exceptional testimony to the exchange of human values over more than 2,000 years. These exchanges have provided this cosmopolitan town, in the age of enlightenment, an unparalleled prosperity that provided for an exceptional urban and architectural transformation that continued through 19th century up to present time. The different stages of construction and development of the harbour town are legible in its urban plan, especially the big transformations carried out from the early 18th century onwards.
Bordeaux is exceptional in the unity of its urban and architectural classical and neo-classical expression, which has not undergone any stylistic rupture over more than two centuries. Its urban form represents the success of philosophers who wanted to make towns into melting pots of humanism, universality and culture.
Due to its port, the city of Bordeaux has retained its original functions since its creation, as a city of exchange and commerce. Its history is easily legible in its urban plans from the Roman castrum to the 20th century. The city has retained its authenticity in the historic buildings and spaces created in the 18th and 19th centuries.
The City of Bordeaux has 347 listed buildings, referred to the law of Dec. 31, 1913. The historic town is protected by the Plan de sauvegarde et de mise en valeur, approved in 1988 and revised in 1998 and 2002. A buffer zone has been established. Management structures for the protection and conservation of the nominated property include the shared responsibilities of national, regional and local governments.
Interventions on buildings declared monuments historiques (classés) must have the support of the Ministry for Culture. Several plans ensure the management and conservation of the property and take into account the following aspects: preserving the historic and heritage character, allowing the controlled evolution of the historic centre, unifying the various planning rules and contributing to the international significance of metropolitan Bordeaux.

by Mick and Di, The Food Lovers

thefoodloverspattayatoday@msn.com

For over 20 years this restaurant has been serving the denizens and tourists of North Pattaya. It has undergone many facelifts during that time but always manages to maintain its pleasing, pristine décor and comfortable interior decoration. In fact, this plush establishment fulfills many roles and serves its customers on many levels: from its high class bakery and patisserie to the coffee shop/restaurant and salon, it provides a service from the early hours of 7:00 am to 11:00 pm.
The chef de patisserie here at The Balcony is a wizard of these confections: French style fruit tartlettes, white or dark chocolate mousse squares, puff balls, sponges, flaky fingers, they’re all here displayed in the chilled cabinets – not forgetting their homemade ice cream which comes in a myriad of fanciful flavours. Bespoke birthday cakes (including the ice cream variety) are also a specialty and those in the know flock here to order their personalised gateauxs for that special occasion.
Mick and I have visited this restaurant for many years and when we glanced back at our reviews, dating back to 2005, an astonishing fact came to light. The prices are the same today as they were back then and in some cases they are even less. I couldn’t believe it – but yes, it was true. For example the fisherman’s seafood soup was B.190 in 2005 and when we visited recently it was only B.120! How’s that for maintaining a stable pricing agenda!

As mentioned, the prestigious patisserie is well known for its bespoke birthday cakes and gorgeous confectionary. Sink into one of their comfy sofas in the spacious salon, while you enjoy your pastry of choice and it truly is a haven of peace and tranquility. The coffee shop/restaurant is lavishly decorated with brocade chairs, gold chargers and starched napery. Outside, the terrace is very special indeed. Striking stone clad walls present not one but three ornamental waterfalls cascading down with the peaceful sound of falling water. Sun shades shield the tables around this watery grotto making for a most attractive and unique location for a leisurely breakfast, lunch, snack or dinner.

Breakfasts come in many varieties: the full English or Norwegian variety (with smoked salmon) priced at only B.185 and the Terrace Delight offering fried eggs or omelette, cornflakes and yoghurt. The bread is baked freshly each day and the wholemeal which we nibbled on during our meal was quite delicious.
Starters from the a la carte menu include homemade soups (from B.100), pumpkin and spinach are recommended with that previously mentioned fisherman’s soup topping the best sellers.  Another good choice would be the restaurant’s signature dish of mango salad with broiled shrimps, glass lettuce, green beans, spring onions and almonds in an aromatic vinaigrette dressing. French classic frogs legs Provencale and baked New Zealand mussels in garlic butter are also listed.
For our main courses Mick ordered the New Zealand rack of lamb and I opted for the marinated broiled Norwegian salmon which arrived soft and flavoursome. Lots of choices here for meat and fish options including poached scallops in a white wine, cream and Gruyere cheese sauce, gratinated white snapper and the legendary chateaubriand at B.510.
There are two menus at The Balcony, European and Thai. A look in the Thai menu offered some delicious sounding and not often seen surprises. Ped pad Mamong, translated as stir fried duck with mango (B.190) or panaeng nua san nai, a dry beef fillet curry simmered in smooth coconut spicy cream.
Desserts, naturally, are of the highest quality and their home made ice cream, mousses and sherbets are delightful. The wine list is well sourced and reasonable in price, plus there is always a special of the month to add an even more cost effective option.
The Balcony is an appealing destination with its distinctive terrace, its European cookery and modern-day Thai cuisine, it has something to suit every taste and pocket. Then of course, there are those scrumptious cakes and pastries and the modishness of the graceful salon. Lunch, snack or dinner sitting by a cascading waterfall in the heart of Pattaya. How cool is that?

The Balcony Restaurant & Bakery is located at 151/39 Moo 5 North Pattaya Road. Tel: (038) 411-429. Open daily from 07:00 am till 11:00 pm.