Vol.04 Issue 08 February 2012
Beach Café Restaurant Cape Nidhra Hotel, Hua Hin Cool Breeze Cafe Bar, Hua Hin Heaven’s Kitchen Hilton Hua Hin Resort & Spa Hyatt Regency Hua Hin InterContinental Hua Hin Resort Java Jazz Café & Wine Bistro La Paillote – French Restaurant Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin Livanto Thai. European Restaurant Living Room Bistro & Wine Bar Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Raya Resort Cha-Am Rest detail Hotel Hua Hin Sheraton Hua HIn Resort & Spa Sofitel Centara Grand Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin Thank You in Indian Restaurant Villa Maroc Resort Pranburi
“Seafood & Meats Brochettes”
Photograph courtesy of Rest Detail Hotel Hua Hin
WE ARE MOVING !!!!! Come and join us for lunch or dinner in our new fully air-conditioned restaurant. Or come and relax with a cappuccino on our beautiful roof garden terrace which has a wonderful ocean view.
We will be serving all of our old favorites as well as a few new surprise. From end of November you will find us at :
For any information please call me, Khun Claudio 0818522136 or Khun Tik 0871039439
Raya Restaurant & Seafood will assure you welcoming service and sumptuous Thai seafood and a glimpse of French and Italian Riviera cuisine. While watching over the horizon on the beach or having a romantic evening inside there is no other reason why not to come and enjoy your dining experience here at Raya Restaurant & Seafood.
สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์ ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเล ร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ และดนตรี กีต้าร์อคลูสติกเบาๆ
รายา เรสเทอรองท์ แอนด์ ซีฟู๊ด
ตั้งอยู่ใน “รายา รีสอร์ท ชะอำ�” (ชายหาดชะอำ�) เปิดบริการ ตั้งแต่เวลา 07.00-22.00น ทุกวัน
pm
:00 0 1 – m a 0 :0 7 n daily from
Ope
For Reservations and information, please contact Raya Resort Cha-am Thailand 264/2 Ruamjit Rd. Cha-am, Petchaburi 76120 Thailand Tel: +66 (0) 32 472 641-2
Enjoy a romantic meal with a loved one or have a party with friends. PRIME is the perfect choice. The menue is composed of Pastas, Salads, Desserts and international specialty dishes with imported Norwegian Salmon and prime beef from Australia and New Zealand. Our wine assortment includes vintage wines, Champagne and wide range of liquors. Our aim is focused on high quality food and excellent service at reasonable prices.
Thailand´s top restaurants 2010 as chosen by readers of Thailand Tatler
please make reservation in advance! Reservations : Anders 0890 283 547 or 032 532 507 E-mail : prime_restaurant@hotmail.com Web : www.primehuahin.com 8/5-7 Soi Kanjanomai, Poolsuk Road, Hua Hin, Prachuabkirikhan 77110 Thailand
Food Lovers’ Favorites Lemongrass and Soy Panna Cotta
I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.
Ingredients:
Chef Wittawat Sornsomrith By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin
4 cups (1l) soy milk 1/2 cup (100g) organic honey syrup 3 stick lemongrass 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise 2 packets powdered gelatin (about 4 1/2 teaspoons) 6 tablespoons (90ml) cold water 2 tablespoons strawberry puree 1 pcs. Fresh strawberry for garnish
Method: Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding, and garnish as desired.
LUNCH Of THE dAY
fEBRUARY PROMOTiON
99 THB TUESDAY
Pork Steak with French fries WEDNESDAY
Beefsteak with French fries THURSDAY
ALL YOU CAN EAT GERMAN SAUSAGE PARTY
Chicken Steak with French fries FRIDAY
299 THB
Fish Steak with French fries
Every Saturday from 6pm - 9pm
SATURDAY
Hacksteak with French fries SUNDAY
Swedish Meatballs with mashed potatoes HEAvEN’S KiTCHEN · 21 SOi HUA HiN 55 CHOMSiN Rd. · 77110 PRACHUAP KHiRi KHAN · TEL: 0066 (0)32513 805
www.HEAvEN-KiTCHEN.COM
Serving Thai and European casual dining. Imported steaks from Australia and New Zealand. High quality food and beverages at reasonable prices. Livanto also offers a romantic Cocktail Lounge on the second floor. An experienced bartender can mix your favourite cocktail. A wide choice of international wines can be selected from our cellar. Round off your evening with an illy best coffee in town, Ronnefelt tea and imported New Zealand Ice Cream.
Any Pizza Composition 199 Baht until 29 February, 2012 Livanto Restaurant
is an all out casual dining experience where you can enjoy exciting Thai compositions and a delicious selection of Continental and American dishes. Our meats are imported from Australia and New Zealand. Our executive chef is highly experienced in international cuisine. With starters such as Shrimp Cakes, Spring Rolls or Fresh Salads your gourmet journey starts. Main courses vary from a variety of Italian Pastas, Popular Thai Stir Frieds, Fresh Fish Dishes and Exotic steaks. Thai Soups for the spicy lovers. All mouthwatering compositions. Imported New zealand Ice Cream in many different ways with a selection of cakes is served as desserts. International wines to accompany your dinner. Italian illy best coffee and digestive liquors round off this one time exceptional gourmet tour for a perfect evening. Livanto offer s the highest of quality dishes at reasonable, affordable prices. Our restaurant has inside and outside seating. We are also equipped for larger groups, birthday or personnel parties which can be set in our 2nd floor as a private group. A WiFi system ensures contact to the world wide web. Livanto is conveniently located in the centre of Hua Hin within walking distance of the beach and shopping areas.
Chef’s
Recommentdation
Chicken Samosa
How to make fine flour:
1 kg Flour (white) ½ spoon black cumin 30 gm Indian Butter (Ghee) Salt to taste Water Mix flour in Ghee with black cumin. Add salt to taste and add water (300mil) to the batter and mix well with hand.
How to make fine flour: Executive Chef Sajed Shaikh By Thank you in Indian Restaurant
500 gm 1 1 tbs ½ tbs ½ tbs
Minced Chicken onion Garlic & ginger to taste Green chili Coriander leaves Olive Oil garam masala black pepper cumin powder Salt to taste with a pinch of turmeric powder
How to make Chicken stuffing: Chop together garlic, ginger, chilies, and onion,and fry in a pan with oil till brownish color. Then add chicken, garam masala, turmeric powder. Top with coriander leaves. Fry all together on slow gas till chicken is cooked. Stuff the chicken in the flour batter in a triangle shape and fry slowly. Serve this with Tamarind sauce and mint sauce with cucumber slices.
EAT PLAY DRINK CHILL OUT Real culinary journey, the menu displays a refined Mediterranean inspired cuisine along with Asian inspirations, and authentic Tapas selection to accompany amazing and inventive cocktails for all. A place where music becomes source of enjoyment, creating an unforgettable experience. Come and visit us: Sunday
– Thursday 11am – 11pm
RESERVATIONS AND INFORMATION 032
531 470
Friday – Saturday 11am – Midnight
INFO@PUTAHRACSA.COM WWW.PUTAHRACSA.COM
café bar
Open from 11am until late daily
We
specialize in Authentic Spanish Tapas, Paella and Sangria and also serve Mediterranean dishes, cheese and wine and homemade desserts.
Something for everyone to enjoy…
Free wifi…cool
Happy Hour from
Sangria Buy 1 get
Tapas Buy 3 pay 2
ily
11am until 7pm da
1 Free
Glass House wine 99B a
Set Lunches 260
B.
www.coolbreezecafebar.com Telephone: Facebook: coolbreezecafe Twitter: coolbreezecafe
032 253 1062
Food Lovers’ Favorites
T Bone Steak
Ingredients :
Chef Nokyung Singkarawong By Terrace Restaurant, Banyan Golf Club, Hua Hin
T bone beef Tomato Spinach Onion Garlic Butter Salt &Pepper Béarnaise sauce Red wine Brawn sauce
Method: 400 1 100 60 10 20
g pcs g g g g
40 g 60 g 100 g
• Marinate the T bone with salt and pepper then rough chopped the spinach and sliced the onion to ring • Make the béarnaise sauce • Melted the butter to clarify and leave it to cold, then simmer white wine tarragon for 10 min. •
In the medium bowl beat the egg yolk with 2 oz of white wine tarragon on hot water until texture like mayonnaise then leave from the hot water put clarify butter beat with whish it until double, then marinade with shallot shop, pepper, lime juice
• Grilled the beef, tomato sautéed the spinach, fried onion and warm the brawn sauce and serve
Chef’s
Recommendation
Passion Fruit Panacotta For 6-7 persons
Step 1 :
Step 2 :
7 Fresh passion fruits 10 cl Sugar 10 cl Orange juice
0.7 Lit. 15 cl 1 3
• •
Chef Peter Hagstedt Prime Steakhouse
Add passion fruit meat, sugar & orange juice in a pan and warm it up. Silane everything to make it smooth. Add the pure in bottom of a cocktail glass and place it in refrigerator.
• • •
Whipping cream Sugar Vanilla stick Leafs of gelatin (leave in water a few minutes)
Add cream, sugar, & vanilla in a sauce pan and boil it for a 2 minutes Leave it to cool down a bit. Add the gelatin and stir smoothly. Add it on top of the passion fruit pure and keep in refrigerator for at least 12 hours.
Served with fresh berries.