Food Lovers March 2013

Vol.05 Issue 9 March 2013

Black Lotus Restaurant & Lounge Beach Café Restaurant Cantaloupe Island Bar & Bistro Crepes & Co Centara Grand Beach Resort & Villas Hua Hin Cool Breeze Cafe Bar, Hua Hin Hilton Hua Hin Resort & Spa Hua Hin Hills Vineyard Hyatt Regency Hua Hin InterContinental Hua Hin Resort Java Jazz Cafe & Wine Bistro Karoon Guest House & Restaurant La Paillote – French Restaurant Living Room Bistro & Wine Bar The Lemongrass Restaurant Banyan The Resort, Hua Hin Lanna Hua-Hin Restaurant Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Novotel Hua Hin-Cha Am Beach Resort & Spa Oceanside Restaurant, Putahracsa Hotel 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

“Stir-fried Lobster with black pepper”

Sheraton Hua hin Resort & Spa

The Hua Hin - Cha Am Restaurant Guide

Food Lovers’ Favorites Grilled duck breast with passion fruit sauce

served with ginger brown rice

Chef Vichien Phadungvieng Rest Detail Hotel Hua Hin

Ingredients 150 gram

duck breast

Marinated 1 oz 40 ml.

60 ml.

10 gram

red wine orange juice olive oil salt & black pepper

Sauce 1 oz 150 ml.

100 ml.

10 gram 5 gram

red wine passion fruit juice gravy sauce salt & black pepper skin orange julienne

Garnish 100 gram 40 gram 10 gram

ginger brown rice grilled vegetable tropical fruit

Marinated duck breast with red wine, orange juice, olive oil, salt and black pepper. Bring to char coal grilled until juicy in the middle.

Passion fruit sauce Boiled passion fruit juice with red wine. Pour brown gravy sauce, skin orange, salt and black pepper boiled until fragment.

Served with ginger brown rice, fruit flambĂŠ and grilled vegetable.

Happy Hours THB 600/person

(+Prosecco 700/person) Enjoy free flow red and white wines accompanied with passed - around parmesan cheese Lasts for 90 mins.

Start anytime from 5 pm.

Daily available.

Relaxing Thursday THB 650/person

Sunday Chill THB 800/person

Wine Tastings.

THB 350/person/Hour

Enjoy free flow red and white wines perfectly matched with delicious Italian food selections.

Free flow with 6 best belgian beers last for 90 mins, served with a homemade pizza.

Join Mondo Vino for wine tasting.

Our sommelier will present 2 red and 2 white wines and offer a detailed presentation of the wine in tasting.

Thursday 6 pm.-7.30 pm.

Every Sunday Start Anytime from 2 pm.- 8 pm.

Every Friday 4 pm.- 7 pm.

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

Chicken Malai Tikka

Chicken Malai Tikka:

Senior Sous Chef Sunil Ghildiyal Hilton Hua Hin Resort & Spa

Chicken thigh boneless coriander leaves cup cream egg garlic paste ginger paste green chilies ground nutmeg Cashew nut White pepper Plain yoghurt Salt

200 20 50 1 20 20 10 5 20 3 100 4

g g g pcs g g g g g g g g

Directions:

1. Mix the ginger and garlic pastes, white pepper powder and salt.

2. Rub mixture onto the chicken pieces. Set aside for 15 minutes.

3. Beat together egg, green chillies, coriander, cream, mace, nutmeg and plain yoghurt rub chicken pieces with the mixture.

4. Keep aside for 3 hours.

5. String together chicken pieces on a skewer an inch apart.

6. Roast on a charcoal grill for 5 minutes or in a preheated oven at 275ÂşF for 7 minutes.

7. Served with mint sauce and tamarind sauce

Food Lovers’ Favorites

Lobster

and pappardelle Ingredients: 1 3 2 4 3/4 0.5 1/2

1/4 1 1 1/4

120

pound lobsters, cut in to half tablespoons olive oil shallots, chopped cloves of garlic, smashed and minced teaspoon crushed red chilies, or to taste cup plum tomatoes, cup dry white wine (Sauvignon Blanc, Dry Vermouth, Pinot Grigio) cup heavy cream tablespoon unsalted butter lemon cut into slices or wedges cup Italian parsley, chopped sea salt, to taste gm of De Cecco pappardelle, or any egg pasta of your choice, cooked to al dente,

Method:

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort

In a large sauté pan on medium heat, heat the oil and add the chopped shallot and let it soften for a minute or two. Next, add in the garlic, and crushed red chilies, and allow them to infuse the oil for a minute. Add in the tomatoes and crush them further with a cooking spoon. Season with salt. Pour in the wine and 1 cup of water and let the liquid reduce by half, about 10-15 minutes Once the liquid is reduced, turn the heat to low, and add the saffron and let it infuse into the broth for five minutes. After five minutes, pour in the cream and whisk it so that it does not curdle. Let the cream reduce for two minutes. Once the cream has reduced slightly put the cooked lobster meat into the pan and let it warm through for a few minutes. Add a few tablespoons of the pasta cooking liquid until the sauce reaches a consistency you like. Check seasoning and adjust if necessary. Sprinkle in the parsley and drop in the dab of butter and allow it to melt into the sauce. Remove the bay leaf.

Next, toss in the cooked pasta and place the lemon wedges into the pasta for some brightness in color and flavor. Drizzle with olive oil and use shells as a garnish, serve hot.

Food Lovers’ Favorites

Iced Matcha Green Tea Latte Directions: 1) 2) 3) 4)

250 ml low fat milk 1 tbsp sugar or substitute with honey 1/4 cup whipping cream 4 tbsp matcha powder (or less if you want it milder)

Method: 1) 2)

3)

Barista Vichuda Kaewwichein Baan Tan Khun Cafe

Heat milk in microwave for about 1 minute on high.

Stir in green tea powder. At this stage you can actually choose to serve this hot. If not, cool to room temperature then chill in fridge for about 1-2 hours.

Prepare whipping cream as above. Spoon some on top of the green tea milk mixture. Serve.

C=0 m = 45 y = 100 k=0

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

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

Food Lovers’ Favorites

Braised Lamb

Shanks Hung Le

Chicken Malai Tikka:

Chef Preecha Pewsa-ard Living Room Bistro Hua Hin

1 pcs lamb shank 7 grams hang lay powder 50 grams pre-prepared hung le curry paste 50 grams pickled local garlic

(small and roundish) 100 grams fresh garlic 100 grams shallots 200 grams onions, sliced 1 liter lamb stock 50 grams ginger, shredded 50 grams tamarind juice 50 grams palm sugar 20 grams light soy sauce 10 grams dark soy sauce

Method:

Combine the lamb shank with the hung le powder, curry paste, peanuts, fresh garlic, shallots, onions, ginger (all but a few teaspoonfuls), tamarind, sugar and both types of soy sauce.

Marinade for one hour.

Heat up a pot, add the marinated lamb shank and lamb stock to cook braised 2 hour until the lamb is tender.

Add the pickled garlic and reduce the heat to very low another 30 minutes.