Food Lovers May 2012

Vol.04 Issue 11 May 2012

Beach Café Restaurant Black Lotus 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 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 Centara Grand Beach Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin

“Crab Meat on Avocado and Tomato Salad with Miso VinaiGrette Dressing” Photograph courtesy of V. Villas 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

:00 0 1 – m a 0 :0 7 m Open daily fro

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 Dried Fish Chili Paste Fried Rice with Red Seafood Curry and Queen Fish Patties

Ingredients:

Boonplook Thiengsoosuk Executive Chef Rest Detail Hotel Hua Hin

Queen Fish Patties Steamed Jasmine Rice Dried Fish Chili Paste Red Curry Paste Prawn Scallop Squid Coconut Milk Kaffir Lime Leaf Red Chili Fish Sauce Sugar Oil

200 g 1 cup 30 g 20 g 100 g 50 g 50 g 250 ml 10 g 10 g 3 tbp 1 tsp 2 tbs

Method: 1. Heat oil in a wok over medium heat and add the red curry paste along with seafood, and stir to combine 2. Add Coconut Milk and boil until cooked. Seasoning with fish sauce and sugar 3. Stir-fried dried fish chili paste with steamed jasmine rice and seasoning with fish sauce 4. Pan-fried Queen Fish patties until cooked 5. Garnish with Red Chili and Kaffir Lime Leaf

Food Lovers’ Favorites

Prosciutto di Parma and Arborio Rocket Ingredients: olive oil 2 fluid oz 60 ml 1 small onion, diced 1 clove garlic, minced (optional)

Arborio rice 14 oz 400 g white wine 2 fl oz 60 ml

chicken or vegetable stock,

simmering 2 pints 1 L 6 slices prosciutto, cut into thin strips 1 cup grated Parmigiano-Reggiano 25 g parmesan cheese 10 g fresh butter

bunch of fresh basil, larger leaves torn NOTE: Ingredients above make the base - modify

as you like from here

Method:

Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

1. Heat oil in a pan and add onion. Saute until softened.

2. Add the rice and garlic and stir for a few minutes to coat each grain of rice with oil and toast slightly.

3. Add the wine and let it bubble away until evaporated.

4. Add enough stock to cover the rice by about an inch or two.

5. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.

6. Repeat Step 5 making sure to leave aside approximately 100 ml. of stock for the final step.

7. Repeat, save 100ml for the final stage. Once you are at this point, the base is made.

You now get to add your own variation.

8. Stir in the prosciutto, cheese and fresh butter.

9. Just before serving, stir in the basil.

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 May, 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.

Hua Hin Today Call : Tel.+66 (0) 86 369 3604 (Cherry), +66 (0) 86 300 7305 (Amp) Email: advertising@huahintoday.net

Advertise in :

Chef’s

Recommendation

Smoky prime Tuna fillet roll on Asparagus A citronella “Gribiche” Description Lightly smoked Tuna fillet finely sliced and roll around green asparagus, a dressing of hard eggs and mustard with lemon grass Ingredients Portion: Tuna fillet Liquid smoke Asparagus Eggs Mustard grained Lemon grass Olive oil Vinegar Salt and pepper

Gr 100 PM Gr 150 Pc 1 Gr 10 Gr 10 Lt 0.05 Lt 0.03 PM

Method :

Executive Chef Richard Grandis Centara Grand Beach Resort & Villas Hua Hin

•

•

•

•

•

Place the tuna to marinated with the smoke for 6 hours, lightly salted Cook teh asparagus in salted water

and cool on ice For the dressing boil the eggs to hard, cool down and diced small, mix with the mustard vinaigrette Finely sliced the tune in length and roll around the asparagus Sliced in five log and place alternatively with the dressing on a long plate

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 :

032 531 062

Facebook : coolbreezecafe Email : info@coolbreezecafebar.com

Food Lovers’ Favorites

Tenderloin Steak

Ingredients:

Chef Surachet On-Suksai Black Lotus Restaurant, Black Lotus Resort

Beef tenderloin Onion slices Garlic Butter Red wine Brandy Black pepper Green peas Boiled asparagus Bacon Mash potato Beef Stock

Method: 200 20 5 50 120 50 10 20 3 2 200 50

g g g g ml ml g g pieces g g ml

1.

2.

3.

4.

Mix all ingredients together salt, pepper and place beef tenderloin steak.

Gilled beef tenderloin steak around 10 minutes.

Melt butter in a pan, garlic and shallots until soft add brandy andredwnie and beef stack continue to cook over medium heat until onion start to soften.

Preparation, place grilled beef steak with sauce , mash potato, green peas and asparagus with bacon and serve

Chef’s

Recommendation

Chicken with Hazelnuts Ingredients : QTY UNIT INGREDIENTS 200 g Chicken breast 20 g Hazelnuts 0.001 g Saffron 10 g Honey 100 g Potatoes 10 g Spring onions 30 g Onions, chopped 60 ml Whipping cream 3 g Black pepper 3 g Salt 0.001 g Ground cinnamon 0.001 g Ground ginger 90 ml Olive oil 15 g Mozzarella cheese 5 g Parmesan cheese 1.5 g Chicken broth

Method : Chef Latthawat Reungwijit Rocks Restaurant Cape Nidhra Hotel, Hua Hin

1.

2.

3.

Marinate the chicken breast with the ground cinnamon, ground ginger, honey, salt and pepper, then fry until it turns yellow.

Make a gravy by frying the chopped onions and hazelnuts with olive oil, then add the saffron, spring onions and whipping cream. Add a bit of pepper and chicken broth to the mixture.

Pour the gravy over the chicken and bake in the oven at 180 degrees for 15 minutes.

Food Lovers’ Favorites

Chicken Enchilada

KISS

FOOD & DRINK Tel. 032-513499

Ingredients :

Directions:

- - - - - - - - - - -

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat.

Cube the chicken and return it to the skillet as well as beef has peanut red. Add the onion, cheese and ground black pepper.

Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, red pepper and garlic.

3. Roll even amounts of the mixture in the tortilla. Arrange in baking dish. Cover with taco sauce, tomato sauce and cheese.

Bake uncovered in the preheated oven 20 minutes. Serve with fried rice and salsa salad.

boneless chicken breast onion, chopped ground black pepper salt (optional) tomato sauce chili powder, water chopped green bell pepper chopped red pepper garlic, minced one flour tortilla shredded cheese

Food Lovers’ Favorites Stir Fried Noodle with Soy Sauce and Prawn

MP Restaurant Soi Kan-Janomai Hua Hin

Ingredients :

Preparation :

100 gm

3 cloves 2 tbsp 2 tsp 1 1/2 cup

1 tbsp 1 tsp 1 tsp

1 1/2 tbsp

1.

2.

3.

4.

5.

6.

dried rice noodle or 2 serving of fresh flat rice noodle garlic- minced light soy sauce sweet soy sauce large egg thinly of prawn (you can aslo add as much as you want) rice wine vinegar sugar ground white pepper Few spring onion leaves -chopped oil Chinese kale

Cook noodle as per package instruction and keep aside.

Heat oil in the large wok over the medium-high heat.

SautĂŠ garlic until aromatic.

Add noodle and toss it a few time and add prawns and Chinese kale.

Add light soy sauce, sweet soy sauce, rice wine vinegar, and sugar.

Stir fry for 2 minutes or until all ingredients mixed well.

The noodle should be brown and glossy.

Stir to mix the seasonings into the noodles and prawn Open a spot in the middle of the pan, and drop the egg in.

Turn off the heat, add spring onion and white pepper, and give it a quick stir. Serve immediately.