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Connecting community
September 2014
Hua Hin Food Festival (F2) Grand Opening Deca and White Lotus Sky Bar (F5) Favourite Food from Home (F6) Food Reviews: La Botte by Da Mario (F3) Kampu by Choice (F4)
PROPERTY TODAY, September 2014
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Hua Hin Food Festival 2014 A Feast for The Eyes & The Palate The 2014 Hua Hin Food Festival was held 27th – 31st August, showcasing the finest cuisine Hua Hin has to offer in a carnival atmosphere at the Soi 19 grounds.
With top restaurant and resort chefs eager to demonstrate their craft and entertainment to match, this really was an opportunity for visitors and locals to sample why Hua Hin is on the ‘foodies’ map internationally. The recently appointed General Manager of the Centara Hua Hin, Peter Nilsson, hosted the introductory Press Conference commenting on his respect for the chefs involved and his hopes that this year’s Festival will be a springboard for even bigger and better future Events. Other notable guests included the Assistant to the Governor of Prachuap Khiri khan, the President of the Hua Hin and Cha-Am Tourism Association and the Head of the Hua Hin & Cha-Am Chef’s Club. Hua Hin Lord Mayor, Khun Nopporn Vuttikul, showed us his culinary skills donning a chef’s ‘toque’ and joining the assembled chefs to show us that the old expression of ‘too many cooks spoil the broth’ does not apply to these ‘much more than cooks’.. We hope you were able to take advantage of this opportunity to get amongst the flavours offered.
Did You Know?
The traditional chef’s uniform (or chef’s whites) includes a toque (traditional hat), white double-breasted jacket, and checkered pants. The double breasted jacket can
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123/46 Nongkae, Hua Hin Beside the Cicada Market /Molina.HuaHin 089 505 1006
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be reversed to hide stains. White is intended to signify cleanliness and is generally worn by highly visible head chefs. The toque is a chef’s hat that dates back to the 16th century. Different heights may indicate rank within a kitchen. The 100 folds of the toque are said to represent the many different ways a chef knows to cook an egg!
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La Botte by Da Mario - Restorante and Pizzeria Famous for its home made pasta and wood oven pizzas with imported mozzarella and tomato from Italy, Da Mario has recently opened a new restaurant in Kao Takiab, “La Botte by Da Mario”. located on the main road next to Cicada Market, the restaurant has a great terrace for al fresco dining. If you prefer to avoid the busy centre and traffic of Hua Hin, this is a great alternative for an Italian meal. Like the original restaurant, La Botte also has a wood oven for the pizzas. We were invited to try out some of their specialty dishes. We started with pizza La Botte. How a really good pizza separates itself from others is by the quality of its base and the quality of the ingredients in the topping. The base should be crisp with a faintly sour, yeasty taste. The ingredients in the topping complete the pizza experience. Pizza La Botte came through our tasting with high marks indeed! The cost: THB 370.
you can choose between Bruschetta Pomodoro or garlic bread. For the main meal, choose a pasta or pizza and then follow with a coffee or ice cream for desert. Great value!
Call for reservations 032-655078 or visit their website www.la-bottehuahin.com
We were then presented with a full plate of Antipasta Italiana, a plate big enough to be shared by 4 with a great selection of Italian meats, cheeses, olives and Italian flat bread. At a price of THB 570 this is great value and a perfect way to start an Italian dinner with friends or family. Following this dish came the Antipasta De Mare, a freshly made mixed seafood salad with prawns, crab and squid. Squeeze some lemon juice over it and you have a very light and tasteful seafood starter. Price: THB 250 All great dishes so far, but there was something missing … pasta of course! Our next serving was a plate of home made Parpardelle La Botte. Once you have tasted home made pasta there is simply no way back. Well balanced and full of flavour, for the pasta lovers amongst you, try this dish! Price THB 350. The drinks at La Botte Restorante and Pizzeria are priced very reasonably, with a glass of wine starting at THB 120 per glass. There is also a 3 course set menu for just THB 390. For a starter,
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‘Kampu’ by Choice Restaurant Offering Traditional Thai Food The recently opened Kampu restaurant at the Asara Villa & Suite , located at Soi 5, Hua Hin offers a range of traditional Thai signature dishes that you do not normally find on a Thai menu. We were invited to try out their food, ahead of the Grand Opening that will be held on the 26th of September 2014.
Chef Worpong Inwan, better known as Chef Mac, came to greet us and was kindly explained each of the signature dishes. Starting as a steward he gained over 20 years overseas experience in Dubai and Indonesia. Interestingly, most of the vegetables and herbs are grown in the grounds of the hotel and all meals are prepared without the use of sodium glutamate.
La Tiang
perfection. In addition other parts of the lotus plant are added such as the lotus seed, making lotus the theme of this dish. Like the two earlier dishes, this was again a first for me. We all know how spicy Thai food can be at times, but this dish is so mild and balanced in flavour. Cost: THB 300 ++
Kaeng Som
Miang Kha Na
Our second dish was “La Tiang”, again a very ancient Thai dish, mentioned in one of Thailand’ national epics, written by King Rama 2. This dish has slowly faded away in Thai culture and society due to its intricacy. Sometimes known as the Thai Egg Bed Snack, La Tiang consists of mixed shrimp and spices wrapped in a criss cross omelet wrap. Cost: THB 250 ++
Kaow Hor Bai Bua The final dish “Kaeng Som” (Agasta flower), is a spicy and sour curry soup. The taste again great but a little on the spicy side for me, but was fine for my Thai colleague. The chef assured me that we could ask for “mai Ped” or “farang spicy” when ordering. Ingredients included sour curry, giant tiger prawn, fish Sauce, Tamarind, shrimp and agasta flower. Cost: THB 380 ++
We were seated by the window with panoramic views over the sea; the Chef had chosen 4 dishes from different regions in Thailand. All the dishes brought to the table stood with their beautiful presentation. The first signature dish was “Miang Kha Na”. This dish goes back to the era of King Rama 6, when it was a popular Thai snack, presented with a tender assortment of sweet, salty, nutty and sour condiments. Wrapped in the palpably tasteful texture of the betel leaf and then topped with tamarind sauce this created a perfect and tasteful starter to share. This was a traditional yet contemporary dish on the menu. Simply delicious, refreshing and light. The ingredients include Betel leaf, roasted peanuts, shrimp, roasted unsweetened shredded coconut, dried ginger, diced onion and lime, small peanuts, diced garlic and Thai chilies. Cost: THB 350 ++
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From there we moved onto the two remaining main courses. “Kaow Hor Bai Bua” is a dish made from rice mixed with a variety of meats and spices such as pork, Chinese sausage, mushroom, dried shrimp and salted egg yolk, then wrapped in a Lotus leaf and steamed to
If you are looking a unusual Thai food, perfectly prepared than Kampu by Choice is the place to go! Open 11 A.M. – 11 P.M. Contact: 032 547 555 www.asaravillaandsuite.com
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Grand Opening party for DECA and Hua Hin’s only White Lotus Sky Bar The Hilton Hua Hin Resort & Spa had the official opening of its newly designed chilling place “Deca” and the “White Lotus Sky Bar” the highest bar in Hua Hin town on the 8th August 2014. This was on the 17th floor of the Hilton Hua Hin Resort & Spa.
Mr. Rick Erdos General Manger of the Resort presided at the opening ceremony with special guests including Mr. Montri Chupu Deputy Mayor of Hua Hin, Pol.Col. Damrongsak Thong-ngarmtrakul the Superintendent of Hua Hin police station, Pol.Col. Witas Borrirak Police Chief of Cha-Am, Mr. Suvit Rianrungruang Chairman of Petchburi/ Prachuap Golf Courses Association, and many more well know people of Hua Hin. DECA is located next to the lobby of the resort, This lounge offers Hua Hin’s most unique cocktails selection, along with the best live entertainment from the Phillies’s
band. Decorated in a modern contemporary style, the seating is divided into 2 sections, indoor which are with its big comfortable sofas seating prefect for a private chilling place or outdoors where you can enjoy the best cocktails with amazing music. White Lotus Sky Bar the best meeting place to get together with the best view in town overlooking the Gulf of Thailand. Do not to miss the best Dim Sum specially made by our Chef Shaun to match with the amazing wine collection so you can enjoy the evening out with your loved ones.
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Favorite Food From Home It doesn’t matter how much you love Thai food (we all do!), there comes a time when foreigners around town get an urge to revisit the familiar cuisine of home. It may be just ‘comfort food’ which for the British could be fish ‘n’ chips with mushy peas or for Australians a good ol’ meat pie smothered in tomato sauce. Or for some, an exotic dinner prepared by Chef’s well qualified and experienced in the cuisine of your home country. Apart from the many gpod Italian and French restaurants that are in town, here is a selection of restaurants catering for the flavours of your home country. Hua Hin is really a mecca for food lovers from every continent. If your favourite restaurant doesn’t appear, that’s not to say it’s not one of the best!
German Saengduen Coffee & Restaurant Co. Ltd. Suckling Pig (Avalible October - May on Sundays) Treffpunkt Martin und Sigi 4/13-14 damnermkhasem Rd. Hua Hin www.saengduean.com Tel: 082 299 9059
Swedish Prime Steakhouse Toast Skagen Shrimps in Mayonnaise with dill, onion and lemon on toasted bread Soi Kanjanomai, Amphoe Hua Hin www.primehuahin.com Tel: 032 532 507
Indian S&S Indian Food Chicken tikka masala Restaurant located on the Soi 94 halfway between the Petchkasem Rd and the Railway tracks. Tel: 0814 555 298
Russian SADKO Homemade dumplings (Pilmeni) Naresdamri Rd., Hua Hin, Prachuap Khiri Khan, 77110, Hua Hin www.sadkohuahin.ru Tel: 090 912 2830
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F7 Swiss Swiss Restaurant Cheese Fondue 64 Naresdamri Road, Hua Hin www.swiss-restaurant-huahin.com Tel: 084 903 1487
English The Palm Bistro Sunday Roast Orchid Palm Homes, Soi 88, 1043 Rd, Thap Tai, Hua Hin www.thepalmbistro.com/ Tel: 032 828 144
Japanese Hagi Sashimi; a delicacy consisting of very fresh raw meat or fish sliced into thin pieces At Centara Grand Beach Resort & Villas, 1 Damernkasem Road Open: Daily from 12.00 noon – 10 PM Tel: 032 512 021
Chinese
(Cantonese and Szechuan) White Lotus @ Hilton Peking Roast Duck 33, Naresdamri Rd., Hua Hin, Hua HinOpen: From 6 PM Tel: 032 538 999
Greek Greek Taverna Moussaka 58 Naresdamri road, Hua Hin, Thailand Tel: 098 463 3622
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F8 Gain fed beef sirloin with pineapple salsa and pepper couscous
Beef sirloin steak 220gm.
MEXICAN NIGHT A HOT AND SPICY EVENING WHERE THE MARGARITAS NEVER END
Come and sample the finest Mexican food, live music and entertainment th Friday 12 September 2014, at 7pm onwards, Splash Pool Bar
THB 1,599.- per person
Salt and pepper Grilled beef sirloin to medium and served accompanies with pineapple salsa and pepper couscous
Pineapple Salsa Ingredients: 2 cups diced fresh pineapple 1 cup diced red pepper 1/2 cup chopped cilantro 1/4 cup finely chopped red onion
Banyan The Resort, Hua Hin Tel: 0 32538 888 Email: booking@banyanthailand.com Facebook.com/BanyanTheResortHuaHin Twitter: @banyan_thailand www.banyanthailand.com
3 tablespoons finely chopped jalapeno pepper Juice of 1 large lime Salt, to taste
Directions: In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.
Bell peppers stuffed with couscous Ingredients: 1 bell peppers 1/4 cup couscous 1 garlic clove, minced 1/2 cup onion, diced 1/8 cup slivered almonds 1/4 cup dried apricots, diced 1/4 cup shredded Parmesan cheese
SEPTEMBER’S SOCIAL CALENDAR
POWER TEE COMPETITION Wednesday, 3 rd and 24 th September 2014 from 12.00 pm. THB 2,100.- (inclusive of caddie and snacks following game) Golf carts is optional (1 per player) at THB 750.-
RIDER CUP 2014
BANYAN RIDER CUP 2014
Salt and pepper to taste
Directions: Preheat your oven to 180 degrees C. Slice the top inch off the bell peppers and hollow them out, removing the core and seeds. Blanch the peppers in boiling water for about five minutes or until they’re tender. Carefully remove them from the water and let them drain with the cut side down, over paper towels. Meanwhile, cook the couscous according to the package directions. Stuff the mixture into the peppers and place them into a pan Add about one-half cup of water to the pan. Cover with aluminum foil, tenting the foil over the
Sunday, 28 September 2014 from 8.00 am.
peppers, and bake until the peppers are tender, about 30 minutes.
Great Britain & Ireland vs. Rest of the World. Foursomes, four ball, singles match over 27-holes.
Remove the foil, sprinkle the peppers with the cheese, then place
th
back in the oven, uncovered, just until the cheese is melted
Please contact Banyan Golf Club for more informaiton
Banyan Golf Club, Hua Hin Tel: 0 32616 200 Email: reservations@banyanthailand.com Facebook.com/BanyanGolfClubHuaHin Twitter: @banyan_thailand www.banyanthailand.com
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Chef: Wittawat Sornsomrith Lemongrass Restaurant Banyan the Resort
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Molina Grand Opening Italian Feast at Molina Italian Wine & Cuisine Molina Italian Wine & Cuisine, Hua Hin celebrated the 1st anniversary of the Grand Opening with an Italian style aperitif party. Mr. Carloalberto Molina and Ms. Mattana Kumsa-ard hosted the amazing event which featured free-flow of wine, Italian beer tasting, delicious finger food and awesome beats by the DJ. The night was packed with fantastic crowd. Find full details about Molina Italian Wine & Cuisine at www.facebook.com/Molina.HuaHin
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Butter Fish Pave Roasted in pancetta and crispy angel hair pasta with Foie Gras sauce Ingredience: 150 grams butter fish fillet 25 grams thin sliced pancetta 40 grams angel hair pasta 20 ml extra virgin olive oil 20 grams shopped shallots 30 grams duck liver 15 ml brandy 30 ml whipping cream Salt & pepper for seasoning Fresh herbs for garnish
Cooking Method: 1. Boil the angel hair pasta al dente in sufficient salt water 2. Season the cleaned butter fish filet with salt, pepper and extra virgin olive oil 3. Flat out the boiled pasta straight on your work table, wrap fish fillet in thin sliced pancetta and than in pasta ( this might need a bit practice) 4. Pan-fry the wrapped fish in hot olive oil from all sides till golden color and crisp (use a non stick pan) 5. Transfer the fish to the oven to cook done 3. SautĂŠ shallots and duck liver in the pan you fried the fish, flame with brandy, add the cream and blend with a hand mixer (season to your liking) 4. Place the side dish of your liking in the center of a warm plate, place fish on top and dress goose liver sauce around 5. Garnish with some fresh herbs and cherry tomatoes
Suggestion:
This dish can be served on roast potatoes, risotto, soft polenta, spinach or grilled vegetable Chef: Mr. Hans Peter Held Executive Chef of Anantara Hua Hin Resort & Spa.
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