Food Lovers March 2012

Vol.04 Issue 09 March 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 V. Villa Hua Hin

“Stir Fried Black Sea Crab in Fresh Green Peppercorn and Black Pepper Sauce” Photograph courtesy of Raya Rosort Cha-Am

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

: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

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 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 CHOCOLATE LAVA

Chef Wittawat Sornsomrith

By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

Ingredients:

Method:

4.5 110 3 3/4 1/4

5-6

1. Preheat oven at 200 degrees for half an hour 2. Butter moulds and dust with chocolate powder so it sticks to the butter...Tap away excess 3. Put chocolate and butter in a double boiler whisking every now and then until melted. Add vanilla extract 4. In a bowl whisk together eggs, sugar and gradually flour until well blended. Slowly add melted and cooled chocolate-butter mixture 5. Pour mixture into moulds / ramekins and put in oven 6. Place in center of oven and bake for approximate 12 minutes or until sides leave moulds and top is cracked but wobbly.

This time will vary from oven to oven..Start checking after 10 minutes 7. Remove and serve at once. Serve with vanilla bean Ice- Cream.

ouncesof dark chocolate finely chopped grams of butter large eggs cup castor sugar-approximate 150 grams cup all purpose flour(35 grams) Vanilla extract 1 teaspoon moulds or ramekins depending on size Chocolate powder

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 March, 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

Seafood Risotto (Risotto di Mare)

Executive Sous Chef Filippo Morelli

By Sheraton Hua Hin Resort & Spa

Ingredients :

Directions :

5 cup of water 2 tablespoons of Butter 2 tablespoons of grated Parmesan cheese ½ cup of Onion finely chopped 2 tablespoons of Parsley finely chopped 1 cup of dry white wine 2 tablespoons of olive oil 1 ½ cups of Carnaroli rice 150 grams of Shrimps peeled and deveined 100 grams of squids skin off, sliced in rings 100 grams of Fresh black mussel 4 plum tomatoes seeded and finely diced Salt and pepper in quantity

• Set clam juice and broth in a saucepan and have it at a bare simmer before you begin.

• Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden.

• Add the rice and stir, continuously for a couple of minutes to lightly toast it.

• Add the wine and cook gently until almost entirely evaporated.

• Add 1/2 cup of the boiling water and stock and simmer the rice, stirring constantly, until all the liquid is absorbed.

• Add 1/2 cup more of simmering liquid and stir the rice until it has again absorbed the liquid.

• Add plum tomatoes previously finely diced Continue in this fashion, adding cup of liquid after 1 1/2 cups are in.

• When rice is half way done (after about 7 to 8 minutes) add the seafood to the rice and continue cooking the rice until entirely tender (should take about 10 more minutes so 17 to 18 minutes in all).

• When done, the rice is just tender, has absorbed the liquid (you may not need it all).

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

ily

11am until 7pm da

Sangria Buy 1 get

1 Free

Tapas Bu

ine 99B a Glass y 3 pay 2 House w

Set Lunches 260

B.

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

032 531 062

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

Food Lovers’ Favorites Prosciutto Wrapped Scallops with Pickled Vegetables with Thai sesame lime Drizzle

Chef Nokyung Singkarawong

By Terrace Restaurant, Banyan Golf Club, Hua Hin

Ingredients :

Cooking Method:

4 Large, fresh scallops Juice of 1/2 a fresh lemon Freshly ground black pepper, to taste 4 Slices thin prosciutto, cut in half lengthwise Butter or olive oil (for greasing pan)

• Drying scallops with a paper towel and sprinkle the scallops with lemon juice and pepper to taste.

• Wrap each scallop neatly with a strip of prosciutto.

Lightly butter or oil a baking sheet and arrange scallops seam-side down.

• Bake for about 5-10 minutes, until scallops appear slightly brown but not overcook then garnish with red oak salad and top with sesame dressing.

Chef’s

Recommendation Roasted Chilled AUS. Lamb Rack with Honey Mashed Potato and Baby Carrot Serve with Rosemary Lamb Jus & Mint Sauce

Sous Chef Phiraphat Prasertsung V. Villas Hua Hin

Description :

Method :

0.30 kg Chilled Australian Lamb Rack 0.10 kg Potato 4.00 pc Baby Carrot 1.00 tsp Honey 0.05 kg Butter 1.00 tbs Olive oil 1.00 tsp Dijon Mustard 4.00 branches Rosemary leaves 0.005 kg Thyme leaves 1.00 tsp Salt 1.00 tsp Black Pepper 1.00 tbs Whipping Cream 0.50 cup Gravy Lamb 1.00 tbs Mint Sauce 0.01 kg Onion

•

•

•

•

Put potatoes into oven 15-20 minutes, or until done –a fork can easily be poked through them. Mash with salt ,butter, cream and honey to taste Marinate lamb with olive oil, dijon mustard ,rosemary ,thyme, salt and black pepper Seared carrots bring to the boiled until cooked.

Heat butter in fry pan and sauté the onions until lucent, put baby carrot sauté until fragrant, sprinkle salt and pepper little bit to taste.

Serve with Rosemary Lamb Jus and Jelly Mint Sauce.

Food Lovers’ Favorites

Grilled Lamb Chop

Ingredients :

Chef Wutichai Jangsamsee

By Java Jazz café and wine bistro

Loin of Lamb Carrot Broccoli Baby Corn Asparagas Potato Mustard Red Wine Fresh Milk Butter Olive Oil Rosemary Salt Black Pepper

Preparation : 250 40 20 10 20 100 10 1 100 1 1 tsp dash dash dash

g g g g g g g oz g tbsp

•

• • •

• •

Season the Lamb Loin with Salt, Black Pepper, red wine and Mustard for 5-10 minutes Grill the Lamb Loin to Medium Boil the potato and mash with milk, butter, and salt Steam the broccoli, baby corn, carrot and asparagus and stir fry with olive oil and salt Place the Lamb Loin, potato and vegetables on a plate Serve