Food Lovers October 2011

Vol.04 Issue 04 October 2011

“Tuna Steak”

Photograph courtesy of Baan Talia Restaurant, Anantara Hua Hin Resort & Spa

Beach Café Restaurant Club S’mor Spa Beach Bar & Restaurant Cool Breeze Cafe Bar, Hua Hin Hilton Hua Hin Resort &Spa Hyatt Regency Hua Hin La Paillote – French Restaurant Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin Livanto Thai. European Restaurant Mamma Mia & Pizzamia Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Sofitel Centara Grand Resort & Villas Hua Hin Terrace Restaurant, Banyan Golf Club, Hua Hin Thank You in Indian Restaurant

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

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 2010 as chosen by readers of Thailand Tatler

please make reservation in advance!

Reservations : Anders 0890 283 547 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

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 October, 2011 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.

Food Lovers’ Favorites

Banyan Chef Salad

Executive Chef Samran Tatsoi

By Lemongrass Restaurant, Banyan Resort & Golf, Hua Hin

Ingredients : Pork White Cabbage Red Cabbage Carrot Mixed Green Salad Cucumber Tomato Cherry Tomato Large Red Radish Asparagus

120 30 30 20 30 30 20 30 20 100

gram gram gram gram gram gram gram gram gram gram

Procedure : - Grill marinated pork - Mix vegetables - Serve with vegetable and 4 kinds of dressing

Food Lovers’ Favorites Chicken Lojali Kebab

Method:

Ingredients:

Chef Sajed Shaikh

By Thank You in Indian Restaurant, Hua Hin Nadpob Market

Breast of Chicken 200 Mince chicken 30 Chopped onions 10 Chopped Green chili 2 Chopped Coriander Leaves 1 Ginger & Garlic Paste 4 Hung Yogurt 30 Cashew Nut Paste Salt to Taste Turmeric Powder Cumin Powder Black Pepper Powder Salad oil & Indian Garam Masala

g g

g

pieces g g

g

Marinate breast of Boneless Chicken & cut flat into pieces. Mince chicken, chopped onions, green chili, red pepper, yellow pepper, coriander leafs. Roll the above on the Chicken

Mixing the below ingredients together:

Mix the Hung Yogurt, cashew nut Paste & ginger garlic paste. Add salt to taste, turmeric powder, cumin Powder, black pepper powder. garam Masala, Salad oil, and rub the Mixture on the rolled breasts chicken. Grilled slowly in an oven at 200 degree & Serve hot . Garnish the Plate with Lettuce, Onion, Carrot, Tomato & Lime with some Mint sauce

Food Lovers’ Favorites Braciola di Maiale Imbottita (Baked stuffed pork-chop)

for 4 person:

Owner / Chef Claudio

By Mamma Mia! Cucina Italiana & Pizza!

Ingredients:

Preparation:

4 pork chops (3/4 cm. thick,about 250/300 gr.)

100 gr.all-purpose flour extra virgin olive oil Salt to taste 1 big onion 200 gr cherry tomatos Stuffing: 100 gr chopped nuts 100 gr grated Pecorino or Parmesan cheese 50 gr salted capper 50 gr finely chopped italian parsley

Using sharp paring knife,cut a pocket in each pork chop,all the way to the rib. Fill pocket with stuffing;fasten with 2 wooden picks.Coat chops on both sides with flour-salt mixture.

Heat olive oil in a large skillet,brown chops on both sides,about 5 minutes each side. Add the cherry tomatos and chopped onion cover the skillet with foil.Bake in preheat oven at 200 degrees for 15/20 minutes. Removes from the oven,discard wooden picks and serve with fresh green salad.

Buon appetito !!!

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

cafĂŠ bar

Open from 11am until late daily

We

specialize in Authentic Spanish Tapas and Paella and also serve Mediterranean dishes, tasty Baguettes, Cheese and Wine and Desserts.

Something for everyone to enjoy‌

am until 7pm daily

Happy Hour from 11

1 Free Sangria Buy 1 Get Tapas Buy 3 pay 2 glass House wine 99B a

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

032 253 1062

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 : 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) Method: Dry the 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 overcooked then garnish with red oak salad and top with sesame dressing.

Chef’s

Recommendation Slow poached Tasmanian Salmon in extra virgin olive oil, Homemade yogurt & caramelized asparagus Serving 6: Ingredients: 480 grams Norwegian salmon fillets 100 ml olive oil 1 kg Asparagus 10 grams garlic 1 piece bay leave Âź liter orange juice 10 grams orange zest

Executive Chef Dominique Martinez

By Palm Restaurant, Sofitel Centara Grand Resort & Villas Hua Hin Preparation: Pre heat the olive oil up to 48 degrees Celsius, then place the salmon filet for 25 minutes.

It is very important to assure a constant temperature to have a correct cooking process.

Peel the asparagus, pan fried with 5 grams of salted butter & 2 table spoon of water.

Once the asparagus are tender, add the sugar and roast them until golden brown.

Reduce the orange juice to syrup. Once cold mix it in the yogurt Place the salmon in the center of the plate; the caramelized asparagus on one side and the yogurt

Food Lovers’ Favorites “Lobster Salad Gallurese with Blanced Vegetables” Italian Home-Made Style The dish was inspired by Italian appetiser speciality from Gallura, a region in the northern area of Sardinia, well known for fresh seafood of this simple dish using fresh ingredients and home-made salad dressing.

Chef Sunthorn Pluempiam, Chef de Partie

By Figs Restaurant,

Hyatt Regency Hua Hin

Ingredients:

Method:

3 2 1 1 2 1 200 200 200 20 60 30 20 3

• Fill 2 litres of water into a large pot, add lemons, bay leaf, and bring to a hard boil. Drop in lobsters and cook no longer than 5 minutes. Transfer the lobsters to an ice bath and cool.

With scissors, cut the bottom of the tails and remove the meat from the shell. Set aside.

• Bring 1 litre of water to a hard boil in a small pot, add 15 grams salt and quickly blanch the green and yellow zucchini and celery. Transfer vegetables to an ice bath. Set aside.

• Prepare basil lemon dressing by combining the basil, basil olive oil, and lemon juice into a bowl and whisk vigorously until well emulsified.

• Cut the lobster into 1 cm cubes. Mix onion, tomato fillet, orange segments, and zucchini together with the lobster in a bowl and seasoning with the basil lemon dressing. Arrange salad onto the plate. Drizzle balsamic vinegar just to the side of the salad and serve warm.

lobsters, 300 grams each lemons cut in half bay leaf onion, julienne tomatoes, fillets orange cut into segments grams green zucchini skin grams yellow zucchini skin grams celery, julienne grams basil leaf, julienne grams basil olive oil grams lemon juice grams balsamic vinegar springs basil leaves