Vol.05 Issue 7 January 2013
Black Lotus Restaurant & Lounge Beach Café Restaurant Cantaloupe Island Bar & Bistro Cape Nidhra Hotel, Hua Hin Crepes & Co Centara Grand Beach Resort & Villas Hua Hin Cool Breeze Cafe Bar, Hua Hin Heaven’s Kitchen Hilton Hua Hin Resort & Spa Hua Hin Hills Vineyard Hyatt Regency Hua Hin InterContinental Hua Hin Resort Karoon Guest House & Restaurant La Paillote – French Restaurant The Lemongrass Restaurant Banyan The Resort, Hua Hin Lanna Hua-Hin Restaurant Living Room Bistro & Wine Bar Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Novotel Hua Hin-Cha Am Beach Resort & Spa Oceanside Restaurant, Putahracsa Hotel OPIO Restaurant, Bar & Lounge - Golden Tulip Papa John Grill Restaurant & Beer Garden Prime Restaurant Rest Detail Hotel Hua Hin Sheraton Hua Hin Resort & Spa Terrace Restaurant, Banyan Golf Club, Hua Hin
“Cantaloupe Island Spazo”
By Cantaloupe Island Bar & Bistro
The Hua Hin - Cha Am Restaurant Guide
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
as chosen by readers of Thailand Tatler
please make reservation in advance!! Reservations : Anders 089 028 3547 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
Beer Batter Seabass
Ingredients: 3 8 1 2 2 2 2 1 1 Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort
Liters vegetable oil Filleted sea bass Salt and Pepper to taste Cup all-purpose flour Tablespoons garlic powder Tablespoons paprika Teaspoons salt Teaspoons ground black pepper Egg, beaten Can or bottle beer
Directions:
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Accompanies with: Garlic mayonnaise
Malt vinegar
Coleslaw salad
French fries
Food Lovers’ Favorites
Deep Fried Fish Fillet with Mixed Herbs
Ingredients:
Sous Chef Pichet Keawkong InAzia Restaurant Sheraton Hua Hin Resort & Spa
Sea bass Fillet Chopped chilli (or according to taste) Lime juice Palm sugar Fish sauce Lemongrass Shallot Ginger Mint leaf Kaffir lime leaves Oil for frying
2 pieces 15 grams 30 ml 25 ml 30 ml 20 gm 20 gm 20 gm 10 gm 5 gm
Preparation: Step by step
1. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 5 minutes on each side. 2. When the first side is cooked, flip and fry the other side, for another 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate 3. Prepare the sauce: Mix together lime juice, fish sauce, red shallot, lemongrass, kaffir lime leaves, palm sugar and chopped chili. Stir until mixed well. 4. Sprinkle with mint leaves on the fried fish. Pour the sauce over the fish or separate in dipping sauce bowl. Serve with steamed vegetables and hot steamed rice. Deep Fried Sea Bass fillet with Thai Herbs
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Food Lovers’ Favorites
Juicy Rack of Lamb Tamarind Sauce with Wasabi Mashed Potatoes
Ingredients:
Garnish:
Sauce:
Marinated rack of lamb with salt, black pepper and red wine bring to char coal grilled until prink and juicy in the middle.
350 gram 10 gram 10 gram 1 oz
Chef Vichien Phadungvieng Rest Detail Hotel Hua Hin
1 oz 60 gram 100 gram 10 gram 20 gram 5 gram
rack of lamb salt & black pepper French mustard red wine red wine tamarind juice gravy sauce salt & black pepper crispy lemongrass fresh herb thyme
3100 gram 80 gram 10 gram 5 gram
wasabi mashed potatoes grilled vegetable roast garlic fresh herb thyme
Tamarind sauce:
Boil tamarind juice with red wine. Pour brown gravy sauce and fresh thyme herbs until fragment. Served with wasabi mashed potatoes and grilled young vegetable.
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
ily
11am until 7pm da
1 Free
99B a Glass pay 2 House wine
Set Lunches 260
B.
www.coolbreezecafebar.com Telephone :
032 531 062
Facebook : coolbreezecafe Email : info@coolbreezecafebar.com
Food Lovers’ Favorites
SEAFOOD GRATIN
“LA PAILLOTE”
Ingredients for 4 persons For the sauce:
Chef Gaston Pousset La Paillote French Restaurant
• • • • • • • • • • • • • •
1 cup seafood stock or clam juice 1 ½ cup heavy cream 1 cup Chablis, 3 tablespoons tomato puree 1/2 teaspoon saffron threads 8 ounces raw shrimps, peeled, deveined, and cut in half crosswise 8 ounces raw halibut, cut into 1-inch chunks 8 ounces cooked rock-lobster meat, cut into 1-inch chunks butter, salt , pepper 1 cup chopped tomatoes 1/3 cup freshly grated Parmesan 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon chopped fresh tarragon leaves 2 tablespoon minced garlic
Directions For the sauce:
Combine the stock, the cream, the wine, the tomato puree, and the saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimps. After 3 minutes, use a slotted spoon to remove the shrimps to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl. Continue to cook the sauce until reduced by half, about 12 minutes. Whisk the butter into the sauce along with 1 teaspoon salt and 1/2 teaspoon Pepper and add the chopped tomatoes. Combine the Parmesan, parsley,tarragon, and garlic. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside. Divide the seafood among the 4 gratin dishes. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
Unique in Hua Hin-Sea View Pier International Cuisine & Thai Food
A Dreamy Guest House
with a Restaurant and Lounge Bar Breakfast from 7:30 am Dinner from 5:00 pm until 22:30 pm
Karoon Guest House
80 Naresdamri Road 77110 Hua Hin Tel. 032 530 737 Tel. French & English 08 4572 7190, Tel. Thai & English 09 0436 1448
Karoon Restaurant & Lounge Bar