Food Lovers January 2012

Vol.04 Issue 07 January 2012

“Seafood Tagine”

Photograph courtesy of Villa Maroc Resort Pranburi

Beach Café Restaurant Cool Breeze Cafe Bar, Hua Hin Hilton Hua Hin Resort &Spa Hyatt Regency Hua Hin InterContinental Hua Hin Resort La Paillote – French Restaurant Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin Livanto Thai. European Restaurant 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

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

– 10:00 m a 0 :0 7 m o r f n daily

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

Chicken Mango Avocado Salad

Ingredients: Chicken breast Avocado Mango Shallot Prasley us Tomato rachinee Olive oil Apple vinegar Green oak Red oak Chef Wittawat Sornsomrith

By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

Preparation: 100 1 1 50 10 25 1 1 20 20

g pcs pcs g g g Tbsp Tbsp g g

Marinated Chicken breast and grilled cook well Cut the avocado mango and shallot tomato rachinee Prepare salad bowl and place all ingredients Add dressing seasoning olive oil apple vinegar Remove to salad bowl served Dressing:

Olive oil 1 Parsley

10 Thai parsley 20 Apple vinegar 1 Honey 2 Salt & pepper All ingredient mixed in

tbsp g g tbsp teasp the blender

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 31 January, 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

Lajibab Tandoori Chicken Portion/Yield : 1 Portions Kitchen/Outlet : In Azia

Ingredients:

Method:

360 gram 15 gram 5 gram 2 gram

1. Marinate chicken drumstick with minced garlic and ginger, vinegar and salt for 2 hhr.

2. For masala sauce, mixed cashew nut, yoghurt, chili powder, garam masala, jeera powder, dhaniya powder, ajwain seed, mustard oil, lime juice and salt.

3. Move chicken,without ginger & garlic minced to marinate with masala sauce for 30 min.

4. Bake chicken in tendoor oven for 10 minutes or until chicken cooked.

5. Dish out and serve with tamarind and mint sauce.

Chicken drumstick Garlic & ginger minced White vinegar Salt

Masala sauce for marinate:

Chef Sunil Ghildiyal (Indian Chef)

By Sheraton Hua Hin Resort & Spa

30 3 3 3 3 3 10 50 5 2

gram gram gram gram gram gram gram gram gram gram

Cashewnut minced Red chili powder Garam masala Jeera powder Dhaniya powder Ajwain seed Mustard oil Plain yoghurt Lime juice Salt

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

ily

11am until 7pm da

1 Free

a Glass 2 House wine 99B

Set Lunches 260

B.

www.coolbreezecafebar.com Telephone: Facebook: coolbreezecafe Twitter: coolbreezecafe

032 253 1062

Food Lovers’ Favorites

Ham Steak Hawaii Ingredients : Ham steak Pineapple Polenta Carrot Mushy pea Honey Brawn sauce Asparagus Onion chopped Mustard

160 100 100 30 30 1 100 30 10 10

g g g g g oz g g g g

Method:

Chef Nokyung Singkarawong

By Terrace Restaurant, Banyan Golf Club, Hua Hin

• Boil milk reduce the heat and add the polenta, stirring constantly for 20 minutes.

• Remove from heat when the mixture becomes thick and doesn’t stick to the sides.

• Turn out your newly solidify polenta into your pan fry before it hardens.

• Pan polenta for 3 minutes both side.

• Meanwhile, Grill pineapple, heat grill ham steak to medium and lightly oil grate about 5-6 minutes on each side, Brush ham steak on both sides with brawn sauce.

• Along with stir-fried dice vegetable with butter and salt.

• Place the ham steak over polenta and then place the grilled pineapple on the top.

• Garnish with stir-fried dice vegetable and honey top up.

Chef’s

Recommendation

Gambas Al Ajillio

Chef Somboon Piyanetwijit

By Cool Breeze

Ingredients:

Preparation:

6 Shrimps 10 g. of Garlic 50 ml. White Wine vinegar 50 ml. Olive oil 1 Tsp. Parsley Pinch of Salt Pinch of Pepper Dried Chilli’s

• Heat the garlic and olive oil in a small frying pan.

• Add the shrimps and white wine vinegar.

• Stir in the parsley sauce and add a pinch of Salt and Pepper and drop in the dried Chilli.

• Pour into an eathernware dish and heat until sizzling in the dish which is then ready to serve.