Food & Wine Lovers November 2014

November 2014

Bollywood Night Mediterranean Fiesta SeaFood Restaurants Cooking like a Thai Food & Beer Festival

Food & Wine Lovers, November 2014

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Mediterranean Fiesta at Railway Restaurant, Don’t Miss Every Thursday from 7pm to 10.30pm It!

Please welcome the Mediterranean buffet at the elegant decorated Railway Restaurant.

Things cannot be better and trust me I know how Mediterranean food should be!

The Chef has created an amazing buffet by selecting the most popular and delicious Mediterranean dishes you can find. You can enjoy all the flavours and colours from Spanish, Greek, Turkish and North African cuisine. The buffet starts with a fresh salad bar, then a bruschetta and a panini station! I loved it, homemade warm panini bread with two different flavours, is something I can never forget and I’ll definitely go back for it!

Coming next, “mezze” counter with some tzatziki, humus and chilled pumpkin tartlet with feta cheese salad and much more to taste. For the main affaire you can select some paella, moussaka, ratatouille, pizzas, lasagna and more, if you still have some space.

The buffet has not finished yet, there is much more to see and try! Vegetarian dishes are also available! At the end the superb selection of sweets will give you a sweet, sweet ending. The lime cheese was sensational!

Big congratulations to the French Chef and his team who gave us a beautiful authentic Mediterranean food experience which we will never forget! The dinner is priced at THB 1,200++ per person or THB 600++ for guests age 6 to 12 years old.

Contact: Centara Grand Beach Resort & Villas Hua Hin 032 512 021

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Food & Wine Lovers, November 2014

Amongst The ‘Rich & Famous’

The Grand Opening of ‘Kampu By Thai Choice’ at the Asara Villa & Suite Hua Hin You’re looking for an authentic Thailand dining experience. This may be available in a market setting; however you also want luxury, exotic surrounds and personal attention. Perhaps you want to impress an important visitor or you are celebrating with friends or family an occasion demanding something very special.

Look no further; at the Grand Opening of ‘Kampu By Thai Choice’ we were offered all this and more at Hua Hin’s latest high class Thai dining venue.

Apart from rubbing shoulders with the ‘rich and famous’, we able to savour exquisite traditional Thai cuisine from individual cooking stations where attention to detail was obvious as well as explanations about the origins, preparation and special ingredients.

We had Chef-lead Thai cooking demonstrations ‘on stage’, traditionally costumed dancers and Thai puppetry (Hun Lakron lek). Elaborately made wooden puppets operated by blackfaced ‘anonymous’ puppeteers moved around the dining area offering puppetry up close and personal. My ‘puppet massage’ was so close to the real thing it was hard to resist starting a conversation with the puppet!

Then a ‘famous moment’ and entertainment highlight; a performance from Thai heartthrob, Khun Napat Injaieua or Khun ‘Gun’ The Star as he is best known. A star of stage and screen, Khun Gun clearly impressed the ladies in the audience. Apart from offers of handkerchiefs to help him with the heat of the moment, sighs of admiration were heard in recognition of his hit songs and then an exodus of fans hoping for an autograph opportunity after he departed the stage.

Our thanks to Khun Preecha Yarangwong, Asara Group General Manager and his staff; all dressed for the occasion in traditional dress. So many beautiful people on hand to welcome us and offer a taste of things to come at Kampu By Thai Choice. Our bet is that this new dining venue will soon feature on Award Lists alongside Thailand’s finest.

Where: Kampu By Thai Choice Restaurant, on the beachfront at the Asara Villa & Suite, Soi 5 Hua Hin. Phone: 032 54 7555 Website: www.asaravillaandsuite.com Facebook: facebook.com/asararesort

Food & Wine Lovers, November 2014

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Bollywood Night Banyan The Resort, Hua Hin

Bollywood was another amazing event organized by Khun Nok, the legendary Resort Manager of Banyan. The whole night was more than entertaining. The ladies followed the theme and were dressed in colorful Indian dresses which made them look even prettier. A friend said if he knew that Indian women look like that he would have moved to India!

The buffet was Indian flavours, cooked and supervised by the new chef, excellent! The belly dance and the traditional Indian dance was led by the rhythm of the DJ who knew how to follow the crowd and made the party even more fun. The women didn’t stop dancing and enjoying the music, what a beautiful thing to see.

Ms Tanya Siri Vijitsomphong , Editor of Hot Hua Hin Magazine surprised us with a fashion show with elegant sari dresses she had designed. Her line is to promote Thai beauty through her fashion shows; that’s why she uses only Thai models. We hope to see more of her designs at the next event.

Bollywood is all about show and music and this was the highlight of the night! We are looking forward to more themed events to come. You can check all the pictures of the night in the Facebook page of Hua Hin Today!

Give us your feedback and post more of your pictures!

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Food & Wine Lovers, November 2014

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Food & Wine Lovers, November 2014

Food & Wine Lovers, November 2014

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A Belgian Food and Beer Marathon In Thailand Rumour has it that in Belgium food and beer marathons are regular occurrences. Belgian food is legendary with more Michelin star restaurants per head of population than any other country. Also famous is the country’s beer, winning multiple international awards with a culture that believes more in matching food and beer than food and wine.

As an initiative of the Belgian Ambassador to Thailand, His Excellency Mr Marc Michielsen and the cooperation of partners in Bangkok, Hua Hin and Phuket, the 1st Belgian Food and Beer Marathon is now underway. This will celebrate 110 years of diplomatic presence in Thailand by the Kingdom of Belgium.

The Hua Hin ‘leg’ is happening from 10th to 16th November.

We were privileged to attend the Bangkok Ambassadorial residence of Mr Michielsen for the Marathon launching, to meet the partners and to get a taste of what’s to come. Perhaps something like a training run before the main event!

Mr Michielsen and the Ambassadorial staff were gracious hosts at a most gracious residence.

There has been Belgian diplomatic and consular representation in Thailand since 1884 and this elegant building, designed by an Italian architect, has been in use since 1927. It’s something was a colonial outpost set in lush green gardens for a tropical climate in what is now a busy commercial district.

The five partners for the marathon are all well-schooled in the art of Belgian cuisine.

• Blue Elephant Cooking School and Restaurant Bangkok – ‘Royal Thai cuisine with a Belgian touch’.

• Millennium Hilton Bangkok – Guest Chef Koen Lefever has come from Belgium to serve Belgium’s best.

• Brasserie Grill, Wine Bar & Oyster Bar – Belgium’s finest dishes in Phuket.

La Paillote is the venue for more Belgian cuisine in a true Belgian setting in Hua Hin from 10th to 16th November. The General Manager of La Paillote Gaston Pousset and Marketing Manager Khun Premyuda Pousset were at the Bangkok launch getting their final instructions from the Coach, Mr Michielsen. No real need for any tuition however with La Paillote already well-established as a fine cuisine destination in town.

Here’s what the La Paillote will be offering: Chicken Waterzooi from the City of Gent.

Meat balls with tomato sauce from the City of Liege.

Carrot Stoemp from the City of Brussels.

Apart from this daily menu, special events are also planned: • From 10th November – a Belgo-Thai Fritkot; an ouside eating experience in front of the Restaurant.

• 11th, 13th and 15th November – Mussel days with 9 different tastes.

• 12th & 14th November – Leffe Days; with blond and dark brown beer complementing Flemish beef stew, pork fillet and Leffe Radieuse.

• 16th November – Belgian-Thai Fusion at the Sala Thai, a new Thai fine cuisine restaurant

by La Paillete.

Finally Brewberry Co. Ltd. is providing Belgian beers such as Stella Artois, Hoegaarden and Leffe Blonde to the ‘Marathon’ team.

The message is, get into training and be ready to join the Belgian Food and Beer Marathon.

Then you’ll understand why Belgian cuisine deserves the worldwide reputation it enjoys.

Contact La Paillote Phone: 032 521 025 Web: www.paillote.net

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Food & Wine Lovers, November 2014

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Dusit Thani Hua Hin • 20% discount on Food & Beverage at all outlets • 20% discount at Devarana Spa For more information please call 032 442 100

Shopping Special Voucher: • 10 % discount on any art piece at Cicada Art Factory • 15% discount for all activities at Hua Hin Safari Adventure Park • 10% discount at Fly Now Factory Outlet (Hua Hin/Cha-am Branch For more information please call 032 442 100

15%

Ley Cafe' Pranburi 15% OFF, Food and Beverages.

- The discount is not combinable with other F&B promotions.

- This coupon is valid from now until 30 November 2014 please call +66 (0) 32 630 564

15% Le Bar Français

15% off your whole bill Sunday through

Thursday for one visit per week in November 2014. Not applicable with other promotions/special offers.

Join our wine club! -- Normally two-case minimum each month to get fabulous deep discounts, but with this coupon for a limited time one case (12 bottles each month) gets you membership. Won't last! Save THOUSANDS of baht each month!

Rest Scene Restaurant 10% discount for food & beverage on a la carte menus at Rest Scene Restaurant, except of alcohol.

- The discount is not combinable with other F&B promotions.

- This coupon is valid from now until 20 December 2014.

For more information please call +66 (0) 32 547 733

10%

20%

Best Value in a 5-Star Spa at Putahracsa Day Spa. Get 10% discount on any spa treatments. **Cannot combine with any promotion For more information or reserve call: 032 531 470

Happier with 20% discount on Food ( A la cart ) at Kampu by Thai Choice, Asara Villa and Suite, Hua Hin -Open daily from 11 a.m. – 11 p.m.

-Duration: 1-30th November 2014 -For more information please call: 032 547 555

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50%

Haven Spa Special offer November promotion Buy any 2 Save 20%,Buy any 3 Save30% (Buy1 Get 15% discount any spa treatment& Spa Package) A perfect holiday with good food and beverage at Alfresco beach front bar We proudly present a yummy menu deep fried shrimp Thai herb with tamarind sauce Don’t miss the Haven zombie or Apple & Kiwi smoothie.

This promotion is valid from 1 – 31 November 2014 This promotion cannot be combined with other spa and food promotions.

Advance Booking is recommended. please call: 032-653154

The Blue Sky Hua Hin at Gusto Et Cosy Beach Restaurant 10% OFF Food and Beverages.

- The discount is not combinable with other F&B promotions.

- This coupon is valid from now until 30 November 2014 For more information or reserve your seats, please call +66 (0) 32 900 500 or 093 887 7688

50%

Lemongrass Restaurant & Bar FRIDAY HAPPY HOURS 5.00 – 7.00 pm every Friday 50% OFF the a la carte menu when you mention “ HAPPY HOUR”.

More information call : 032 538 8878

Molina would like to offer “50% off for a glass house wine and all cocktail from 5.30 pm to 7.30 pm everyday" for HuaHin today reader in November 2014. On the condition that they have to present us the coupon before order.

20%

Relaxing with 20% discount for A la cart menu - The special offer is not applicable with Jurlique, monthly promotion, other Package and Beauty Salon - Open daily from 10 a.m. - 9 p.m.

- Duration: 1 – 30th November 2014 - For more information please call: 032 547 555

Food & Wine Lovers, November 2014

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Lemongrass Restaurant at Banyan The Resort Lemongrass Restaurant has welcomed their new executive chef Mr. Wittawat, who has come from the finest restaurant in Thailand including a Michelin star in Bangkok! The chef selected and presented eight dishes from the new Lemongrass’s Menu which has everything!

We started with ‘tiger prawn and avocado salsa’, delicious grilled prawns served with tomato and avocado salsa, very delicious! We continued with a ‘beef carpaccio’, some parmesan cheese and rocket salad, fresh and classic! Our last appetiser was ‘tod mun goong’, Thai prawn cakes served with sweet chili sauce. Before the main courses a ‘roasted pumpkin and truffle soup’ arrived, a perfect soup with truffle oil and spring onion, thick and full of taste!

The main courses came so beautiful decorated that you didn’t want to ruin them. Their taste was amazing and showed us why the chef is top of top! The first dish was ‘grilled yellow tuna fin’ with chermoula paste, garlic mash potato, rocket and balsamic salad. It was the first time I have eaten tuna like this and it was excellent! Then ‘panseared seabass’ with peperonata roasti potatoes and cumin-laced mango salsa, all these different tastes together created a super balanced dish. ‘Geang phed red yang’ is roasted duck in red curry eggplant, grape fruit, tomatoes and sweet basil. It is served with steamed rice but it was so delicious that I could just eat it without anything else, it is a little bit spicy so take it easy!

For desserts we had a colourful ‘Thai rice balls in warm coconut milk’, that’s a good reason to love more Thai desserts, sweet and coconuty, lovely! Our tasting ended with a “blueberry cheese cake”, cheesy and not two sweet with crunchy biscuit on the base!

After this excellent tasting, I can say that Banyan is setting the standards very high and promises much more with the rest of the menu! We will be there to try the rest soon!

Homemade, Venezuelan food in soi 94 @ La Rumba I have passed this restaurant many times andI never had the time to visit. This month I was told from a friend not to miss and so I didn’t.

The Restaurant is a family and friends business and this feeling you can easily get upon your arrival. The chef is from Venezoula and his food is incredible! I had a look at their menu and I wanted to try all but then I saw the table next to me and I realized that he portions are quite big. I was seated at their family table and I start asking all of them which are their favorite dishes, expecting they would agree to one but it didn’t work out that way. So the father of the family recommended a small testing of 5 different dishes.

1st dish “Fosforera” , The Caribbean Tom Yum. How did they manage to out all this seafood into a small coffee cup, it’s unbelievable. Squid, shrimps and a sea shell! The coriander had such a fresh aroma which I loved!

2nd dish “Tequenos” . Fried cheese rolls!!!!! Super yummy! Don’t ever go there and not try these cheese rolls. It was a week ago and I cannot take it out of my mind!

3rd dish “Crispy Chicken fillet with garlic mayonnaise”. With respect to the Thai fried chicken this has nothing to do! Is crispy and still juicy inside!

4th dish “White snapper in coco curry today”. Bold tropical flavours, a perfect combination!

5th dish “Asado Negro”. Beautifully cooked pork stewed in its juices with mashed potato and sweet banana! The promised me they will make a dessert with sweet banana, I’ll go to check again soon it was fantastic!

Best day to visit this place Friday night when they have Salsa Night!!! Enjoy good food and dance to Latin rhythms!

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Food & Wine Lovers, November 2014

Murgh Tikkai

Spiced skewer chicken with cucumber raita and garlic naan bread

Ingredients: 1. 2.5 lbs skinless boneless chicken breasts 1 inch cubes cut First marinade: 1. 1.5 tablespoons lime juice

4. 1/2 tablespoon ginger paste

2. salt

5. 1 tablespoon grated onion

3. 1/2 tablespoon red chili powder

6. 1/4 tablespoon garlic paste

Second marinade: 1. 1/2 tablespoon oil

6. 1/2 teaspoon turmeric powder

2. 5 tablespoon thick, drained plain yogurt

7. 2 teaspoons red chili powder

3. 1.5 tablespoon ginger paste

8. 1 teaspoon freshly ground black pepper

4. 1 .5 tablespoon garlic paste

9. 2 tablespoons virgin pure mustard oil

5. Salt

10. 1 teaspoon garam masala 11. Red or orange food color

Others: 1. Skewers 2. More oil to baste 3. thinly sliced onions and lemon/lime slices to serve 4. Chaat Masala Preparation: Add all the ingredients of the first marinade and rub them well into the chicken pieces; let it sit for about half an hour.

In a mixing bowl, whisk the yogurt. Add the ginger paste, garlic paste, garam masala, 1 teaspoon crushed ajwain/carom seeds, kasuri methi, turmeric, black pepper, red chili powder, salt and the food color you are using. Whisk everything together until you get a smooth lump free mix. This is your final marinade.

Spoon this out in to the bowl with chicken and toss really well so every cube of chicken is coated with the marinade. Let it sit for at least 4 hours; overnight is great.

Skewer the chicken and grilled untilled cooked then served with naan and raita .

Food & Wine Lovers, November 2014

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Cook like a Thai

Sometimes I get bored in Hua Hin (imagine that!), and sometimes I even get hungry (and if I were a Thai girl, it would be ALWAYS). Fortunately, I found one solution to boredom—learning how to cook Thai. I followed the old saying that we have in the West: “When in Rome, do like the Thais.” Since I live in Hua Hin, I enrolled in a fun Thai cooking school. Now when I shop in a Thai market, I actually know what to buy and how to cook it. This is a liberating feeling AND saves me lots of money. Yes, you read right, but maybe saving money doesn’t matter to you?

As an expat living here, I have learned that Thai foods are much cheaper and healthier than Western foods, and now I have learned how to cook my favorite Thai meals—Tom Yum Goong, Tom Kha Gai, Green Curry Chicken, and Pad Thai.

In this little city, there are several cooking schools, but I found one highly recommended by some friends—Hua Hin Thai Cooking Academy, conveniently located on the Night Market street. Each class, consisting of 1-6 students, lasts four hours and costs only 1,300 baht.

During each class four different dishes plus a curry paste were prepared, and at the end of the class, a free recipe booklet was provided. Cooking was fun, but eating what I cooked was even better. The school offers hotel pickup and two classes daily Monday - Saturday, covering a total of 25 Thai dishes. If you complete at least three of them, you will receive a Certificate of Achievement.

The English-speaking Thai instructor, Ya, a chef with many years of teaching and cooking experience, made the class fun and educational. In fact, I enjoyed her class so much I ended up taking 4 more classes! The first thing she taught is that with Thai cooking, it all begins at the local market—where Thais go daily to purchase fresh ingredients for their meals. Thailand, having a year-round growing season, is a land of plenty, and the local markets attest to this.

We met first thing in the morning, before going to class, at the Chatchai Market where chef Ya taught us how to identify spices and herbs by the smell and look—sweet basil, bitter basil, spicy basil, kaffir leaves, lemongrass, cilantro (coriander), galanga ginger, and much more. As well as herbs and vegetables, we also purchased fresh shredded coconut meat to be used in making coconut milk. After this fun tour, now when I go to a Thai market, I’m no longer a “lost” farang (a Westerner) in the produce section!

After shopping at the market, to the school we went. I must confess that the classroom was more like going to a fun dinner party with everyone seated around the fresh ingredients. This informality added to the fun of the class. Our first meal was my favorite—Tom Yum Goong.

With Ya’s help and guidance, we selected and methodically prepared each ingredient— lemongrass, galangal ginger, kaffir leaves, spring onions, cilantro, mushrooms, bird’s eye chili peppers,... On the sheltered, open-air porch of this classroom were lined several Thai gas cookers complete with woks and cooking utensils. Learning to cook with a wok on a Thai cooker is an art in itself, one which requires a little practice. But when using the cookers, I couldn’t help but feel like I was on a Bangkok street cooking up street food for the Thai. Once you get the ingredients to a cooker, it is amazing how fast they can be cooked and ready to eat. First chef Ya demonstrated how to cook each dish, and then I repeated the lesson. Next thing I knew, I was eating Tom Yum Goong—maybe the best ever (maybe I am prejudiced?)!

You quickly learn that the most time-consuming parts of Thai cooking are going to the market and actually preparing the ingredients for cooking.

When quizzed as to how exacting Thai cooking is, Ya said: “Thai cooking very forgiving, a little bit of this, a little bit of that—up to you.” You want it hotter (pet maak maak)—just add more small peppers (Bird’s Eye Chilis), if less hot (pet nid noi) then just use larger peppers or fewer small ones. This is a great lesson for those farang who can’t take the heat, but don’t want to get out of the kitchen.

After preparing the Tom Yum Goong, it was time to make some green curry paste. We learned how to make green curry paste the traditional Thai way—using a granite mortar & pestle where we worked until the ingredients were a very fine paste. Once prepared, these pastes will keep for several months.

Cooking “Thai” is actually easy, creative, and rewarding. Immersing myself in this fun culture has allowed me to obtain a unique souvenir—knowledge of how to cook Thai. I am a big fan of spaghetti (but then, my mother is Italian), and since taking this course, I now prepare Thai spaghetti. Try this-- you might like it (maybe even my mother would): 1. in a skillet or wok, add a little cooking oil, chopped garlic and onions from a mortar & pestle, and cook until you smell the delicious fragrance of garlic 2. add 250 g of ground pork or beef, lightly cook 3. add 1 sm. can of tomato paste (170 g) plus 2 cans of water, stir until thoroughly mixed 4. add sugar to taste (about 2 teaspoons) plus some Italian seasoning, black pepper and salt 5. add sliced baby corn, sliced bell pepper (red or green), sliced okra, mushrooms and quartered cherry tomatoes 6. optional—add several sliced small peppers to “heat” things up 7. cook about 12 minutes 8. add lots of sweet basil leaves about 1 minute before turning off heat 9. in a pot, add water, salt, and a little cooking oil and boil 227 G of spaghetti until limp Serve on pasta and enjoy!!! Presto, you now have farang food with a Thai twist.

Serves: 2-3 people Thai cuisine is world-renowned, and we here in Hua Hin are fortunate to have access to this great mix of herbs, spices, sauces, coconuts, vegetables, tropical fruits and seafood.

Even for those not fortunate enough to be in Hua Hin, most Thai cooking ingredients can be found at a regular market or Asian food store. For those of you visiting Hua Hin, make sure to take a cooking class, preferably at Hua Hin Thai Cooking Academy.

Website: www.HuaHinThaiCookingAcademy.com

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Food & Wine Lovers, November 2014

Family Friendly Fondue Aree’s House is a Swiss (Pierre) and Thai (Bee) managed, family oriented restaurant and guesthouse. Offering not only fondue, a ‘House’ specialty, but many other traditional Swiss dishes often with a strong emphasis on fromage - that’s French for cheese!

Switzerland is said to be home to about 450 varieties of cheese. In our tasting session, the two which featured prominently were Gruyère, with a sweet but slightly salty flavour and Vacharin with a more acidic and resiny flavour.

There are many different ways Swiss cheeses can be enjoyed at Aree’s. We sampled “croûtes au fromage,” slices of bread dipped in white wine then topped with thick layers of cheese and oven baked until the upper crust is melted and golden yellow. We also savored Cordon Bleu, which the menu describes as breaded pork slice, cheese and bacon accompanied by a special French salad.

Aree’s menu has both an English language version as well as French.

However for me, ‘Cordon Bleu’ is readily understandable and a much more evocative description than the translation. Somehow English tends to demystify the dish which was a highlight of our tasting. In this case to the pork took second place to the delicious creamy filling, a dash of lime juice was all that was needed to complete the dish.

Fondue is a Swiss, Italian, and French dish of melted cheese served in a communal pot over a portable stove, and eaten by dipping long-stemmed forks with bread into the cheese. The name is derived from the French verb fondre (“to melt”).

Half Gruyère cheese, half Vacherin – that’s how you make a Fribourg Alp’s fondue, Switzerland’s favourite and the Aree’s House specialty.

Exactly why this hearty warm seasoned “cheese soup” became the Swiss national dish is unclear. It’s enjoyed with (plenty of) drink, laughter and chat. In the western world many people will have a large round and portably heated fondue pot somewhere in their kitchen; it was a popular wedding present during the popularity of home fondue parties in the ‘70s.

At Aree’s, instead of a fondue party at home you can enjoy this delicious family friendly experience in the casual setting of their restaurant. Don’t think of fondue as just après ski; après beach works just as well in Hua Hin! (1 -2 persons 790 THB, 3-4 persons THB 1550 THB.) Aree’s House: Soi 55 (130/3), a green building on the left heading towards the ocean.

Phone: +66 032 531 353 Website: www.areeshouse.com

Food & Wine Lovers, November 2014

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Pizza Toppings Pizza toppings are available in diverse variet, including ham, pepperoni, anchovies, sweet corn, olives or mushrooms. These toppings vary with regional taste and the availability of the local food. Green peas stuffed pizzas are popular in Brazil, Indians include paneer, and Pakistani pizzas even have curries as toppings while pizzerias in Costa Rica stuff coconut. In Russia, an unusual combination of sardines, tuna, mackerel, salmon, and onions is mixed to make ‘mockba’ as topping.

studies suggest that men are more likely to order bacon than women.

Olive pizza topping

Pineapple pizza topping

toppings to furnish a unique flavour.

Ever craved for something sweet and sour that is yet hot and zesty? Pineapple is the answer. This give a zip to your taste buds when used as toppings. The sweetness of fruit along with the bubbly cheese or mixed with juicy ham are pleasant to all as they coat mouth.

Ham pizza topping

Olive stuffed pizzas are the popular choices of vegetarians after mushroom and cheese.

No matter which age group favours it, olives definitely add extra zip to the flavour.

Varieties of ham are available fresh, cured and sometimes smoked. Ham in combination with cheese imparts an excellent flavor to pizza. It is also combined with wide range of other toppings like black pepper, onion and tomato to add zip to the pleasant salty flavor of ham.

Mushroom pizza topping Cheese pizza topping

Green Pepper pizza topping Crisp, sliced green peppers are quintessential as toppings for your pizzas. These sliced peppers add a spicy and acrid which combine to give a great flavour. to form a supreme cuisine. Green peppers are combined with onions, tomato sauce, cheese, ham and other

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Bacon pizza topping The blend of pleasant salty and musty flavor of bacon is a strong preference of younger age groups. When it comes to gender,

Food & Wine Lovers, November 2014

Onion offers savoring and deep flavour to pizzas. In addition, onions have innumerable characteristics that ally fight against diseases.

There are two possibilities; either people have grown aware enough to pick healthy cuisines or the sweet and tangy caramelized onions have lavished million taste buds.

Cheese gives a creamy and appealing appearance to pizza. Cheese has been in used in pizza since time immemorial. The original version of the modern pizza that was prepared in Italy to honor the queen included mozzarella. Let it be hard Italian cheese, ricotta or the smoky mozzarella there are plenty of us who prefer to have more shiny pizza.

Onion pizza topping Stuffed onion pizzas are one of the most favored toppings all over the world.

As non-vegetarian savour the taste of pepperoni or ham, mushroom with its attributes like meat is a prime choice of vegetarians. Mushroom is a popular dietary food among people with its low calorific value and high nutrient content.

Conclusion The list provides the results of polls taken by various restaurants of the world. In addition to these, chicken and beef toppings are also popular among people. There is no hard and fast rule for embellishing a pizza. It is always exciting to experiment with a new recipe or try a new cuisine.

Beautiful Set Up, Beautiful Brunch!

Oceanside Beach Club and Restaurant @ Putahracsa Hua Hin

I have been waiting for this brunch since the beginning of August and it finally happened. The Oceanside Beach Club and Restaurant is one of my favorite places in Hua Hin to relax and enjoy the best part of the beach. To make it even better, Mr. Manuel has launched a Sunday Brunch with all you could desire. A beautiful buffet with honey glazed ham, seafood on ice including oysters, crab and prawns. Prime meat on the BBQ and Thai fresh papaya salad made before you.

As I am a dessert person, the dessert corner was the place for me. Choux with vanilla cream and sugar glaze topping was the pick of the day. The taste was amazing and will send you to heaven.

My glass was always full with sparkling wine or whichever cocktail or wine you prefer. The waitresses don’t wait for you to ask, they serve you before you are finished until you lose count. If you happen to have a hangover from last night (like some of my friends), don’t forget to try a Bloody Mary, they said it was delicious.

The live band in the corner was exactly what you needed, a sweet Thai singer with a saxophonist and drummer.

When: Every Sunday - 12.00-15.00 at 1,300 THB per person and 650 THB for kids!

Contact: 032 531 470

Food & Wine Lovers, November 2014

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Food & Wine Lovers, November 2014