Vol.05 Issue 1 July 2012
Beach Café Restaurant Cool Breeze Cafe Bar, Hua Hin Heaven’s Kitchen Hilton Hua Hin Resort & Spa Hyatt Regency Hua Hin InterContinental Hua Hin Resort La Paillote – French Restaurant Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin 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 Sheraton Hua Hin Resort & Spa Centara Grand Beach Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin
“Pavlova with Fresh Tropical Fruits” Photograph Courtesy of Cape Nidhra 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) พร้อมอาหารทะเลร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล (Live Music and Violin)” ทุกวัน ยกเว้น วันพุธ
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 n daily f
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
Thailand´s top restaurants 2010 as chosen by readers of Thailand Tatler
E
njoy 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.
8/5-7 Soi Kanjanomai Poolsuk Road
162/5 Naresdamri Rd (Hilton Street) mexhuahin@hotmail.com
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 Fried Papaya Salad with Shrimp
Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin
Ingredients :
Method :
• • • • • • • • • • • • • • •
• Add cold water into the tempura flour in the bowl then mix lightly. Be careful not to over mix the batter. • Put the papaya slice bean long and carrot slice in the mixed tempura flour. • Add vegetable oil to the skillet and heat medium and immediately fry them until golden brown. • Prepare the sauce, mix chopped chilli, minced garlic, lime juice, palm sugar, fish sauce and 1 tbs water together. Season as sour, salt and sweet. • Put boiled shrimp, roasted peanuts, dried shrimp, long bean and tomato into the bowl then mix well.
1/3 cup Dark green Papaya sliced 1/4 cup Carrot sliced 3 Garlics cloves 1/3 cup Bean long 1 Tomato cut into wedges 4 Shrimps, cleaned, shelled and Deviened (boiled around 2 minutes) 1/2 Long bean (around 1 inch) 3-7 Thai chilli Tempura flour 2 tbs Lime juice 1 tbs Palm sugar 2 tbs Fish sauce 1 tbs Chopped unsalted roasted peanuts 1 tbs Dried shrimp Vegetble oil
Hua Hin Today Call : Tel.+66 (0) 86 369 3604 (Cherry), +66 (0) 86 300 7305 (Amp) Email: advertising@huahintoday.net
Advertise in :
Food Lovers’ Favorites
Mee Kati Description Vermicelli noodles topped with a rich coconut and chicken curry and roasted peanuts
Ingredients 2 Portion:
Executive Sous Chef Wachira Chaipinidnorrachat Centara Grand Beach Resort & Villas Hua Hin
Coconut milk Minced Chicken Ground roasted peanuts Shallots Eggs Tamarind juice Fermented soya beans Sugar Red curry Fish sauce Bean sprouts Banana flower Lime Mint leaves Spring onions Fried garlic Vermicelli noodles
Method: Lt Kg Kg Kg Pc Lt Kg Kg Kg Lt Kg Pc Pc Kg Kg Kg Kg
0.2 0.15 0.04 0.05 2 0.06 0.04 0.01 0.01 0.02 0.2 1 1 0.01 0.01 0.01 0.25
• In a Wok , fry sliced shallots to a goldeb colour. Add the red curry and stirr until fragrant. • Add the minced chicken and stir. Add the coconut milk, fermented soya beans, tamarind juice, sugar and fish sauce. Bring to a boil and whisk the eggs in. Add the peanuts. • Boil the vermecelli seperately, let it dry and add the fried garlic and a bit of oil. • Place all in a bowl and top up with the chicken curry. • Decorat it with the bean sprouts, spring omions, finely sliced banana flower, half a lime and the dry chili.
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
11am Happy Hour from
until 7pm daily
Sangria Buy 1 get
Tapas Buy
1 Free
e 99B a Glass 3 pay 2 House win
Set Lunches 260
B.
www.coolbreezecafebar.com Telephone :
032 531 062
Facebook : coolbreezecafe Email : info@coolbreezecafebar.com
Food Lovers’ Favorites Fried Mackerel topped with Bean Paste Sauce
Chef Chalermkit Chiychote Golden Tulip Samudra Hua Hin
Ingredients (serves 1) :
Method :
180 gm. 5 gm. 5 gm. 5 gm. 1 oz. 50 gm. 1/4 whole 50 gm. 1/2 whole 5 gm. 3 leaves
• To make the spices, mix the Thai celery root, garlic, black peppercorn in a mortar and pestle pound until crushed. • Marinate the spicesand the Mackerel in vegetable oil for 10 minutes and after that deep fry the mackerel and kaffir leaves. • Grill oyster mushrooms and tomatoes. • To make the sauce, mix the honey, bean paste, Concentrated tamarind juice and sesame oil. • Cook in a sauce pan until it is thickened. • Marinated spices mackerel fillet serve with oyster mushrooms, tomato and bean paste sauce. • Serve the marinated spices, Mackerel filet with the oyster mushrooms, tomatoes and bean and sauce.
Sauce 1 oz. 1/4 oz. 10 gm. 1/2 oz.
Mackerel fillet Thai celery root Black peppercorn Garlic Vegetable oil Flour Lemon Oyster mushrooms Plum tomato Salt Kaffir leaves Honey Sesame oil Bean paste Concentrated Tamarind juice