Vol.05 Issue 4 October 2012
Black Lotus Restaurant & Lounge 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 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 OPIO Restaurant, Bar & Lounge - Golden Tulip 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
“Lamb Chop Scottadito” By Salas Pool Restaurant
สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์ ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเล ร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล
Live Music and Violin, Grand Piano
ทุกวัน ยกเว้น วันอังคาร
รายา เรสเทอรองท์ แอนด์ ซีฟู๊ด
ตั้งอยู่ใน “รายา รีสอร์ท ชะอำ�”(ชายหาดชะอำ�)
เปิดบริการ ตั้งแต่เวลา 07.00-24.00น ทุกวัน
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 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
Stuffed Spinach Chicken Breasts
Wrapped in Smoked Bacon and Paccheri Provencale
Ingredients:
Chef Wittawat Sornsomrith Lemongrass Restaurant, Banyan The Resort
15 gms. 8 gms 20 gms. 2 tablespoons 4 thin 5 leaves 10 gms 2 teaspoons 15 gms 4 boneless
Fita cheese Kalamata olive Paccheri pasta Olive oil slices smoked bacon Italian basil leave bell pepper yellow and red roasted fresh thyme sundried tomato chicken breasts
Preparation :
Getting out all the ingredients.
Preparation Instructions:
1. Stuffed chicken breast with sautĂŠed spinach 2. Place chicken breasts on a plate. Put the flavor enhancer of your choice on top of the chicken. I used 1-2 sage leaves per chicken breast. 3. Wrap each chicken breast in 2 slices of bacon. Try to make it so the ends are on the bottom. 4. Place chicken in a baking dish. Bake at 350F until done, around 15-20 minutes. 5. Make provicale Mix the feta cheese, bell pepper, Kalamata, and sundried tomato with olive oil 6. Cooked pasta and stuff with provicale and served
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Hua Hin Today Call : Tel.+66 (0) 86 369 3604 (Cherry)
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Call : Tel.+66 (0) 86 369 3604 (Cherry)
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Food Lovers’ Favorites
Quick Marinated Red Snapper
Description
Oriental Style Carpaccio of Red Snapper with Crispy Ginger, Shallots & Citrus Dressing
Ingredients Portion: 1
Sous Chef Veerasak Jariyatassakon Centara Grand Beach Resort & Villas Hua Hin
Snapper fillet Lime juice Lemon grass Pomelo Olive oil Shallot fry Ginger fry Salt and peppers
Kg Lt Gr Gr Lt Gr Gr PM
0.12 0.01 0.01 0.01 0.02 0.01 0.01
Method : • • • • •
Chopped the lemon grass from the base root (where you find the flavor) Mix with lemon juice, salt and pepper Marinated the fillet in for about 10mn Sliced the fish in finely and dispose on plate, mix the marinating with olive oil and pomelo diced Dispose on plated and top with the shallots and ginger fry .......enjoy.......
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
a
Food Lovers’ Favorites
Baked Stingray
with Zucchini, Beetroot and Cooked Ham
Ingredients :
120 gm. Stingray cut is cube 5 gm. Dried basil leaves 5 gm. Black pepper corn 1/3 oz. Fish sauce 1/3 oz. Lemon juice 1/2 oz. Olive oil 200 gm. Zucchini 1/4 whole Lemon
Sauce :
Chef Chalermkit Chiychote Golden Tulip Samudra Hua Hin
50 gm. Red pepper 50 gm. Beetroot 5 gm. Garlic 10 gm. Butter 100 ml. Whipping cream 50 gm. Ham 2 gm. Black peppercorn 2 gm. Salt
Method :
• Marinate the stingray which has been cut earlier into cube size with one table spoon of basil leaves and one tea spoon of fish sauce. Squeeze some lemon juice over and leave in the fridge. Season with black pepper. • Slice half a zucchini and lay them evenly over a casserole, lay the stingray over the zucchini. Drizzle a few drops of olive oil, sprinkle some salt and black pepper and bake them in a pre-heated over 200 degrees for 20 minutes. • Meanwhile, dice 1 red pepper, 1 beetroot and 2 garlic cloves. Stir-fry them in butter for 3 minutes before pouring in one cup of whipping cream. Sprinkle a handful of diced ham into the sauce and continue to cook for another 2 minutes. Sprinkle some salt and black pepper. Once the stingray and zucchini is cooked, lay one zucchini slice at the bottom, followed by the stingray and another piece of zucchini slice. Pour the mixed vegetables over the top and repeat the same process.
Food Lovers’ Favorites
Tirokafteri Greek Dip
Ingredients: • 50 g feta
• 50 g cream cheese • 50 g greek yogurt • 1 Chef Ampai Sangpetch Cool Breeze Cafe Bar
LargeRoasted red pepper
• 1 tbs of lemon juice • 1
clove garlic, crushed
• 1
Tbs Salt
Method: • • • •
Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil. Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything’s juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt