October 2014
Food & Wine Lovers, October 2014
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Mexican Night at Banyan The Resort, Hua Hin Banyan The Resort, Hua Hin recently hosted a hot and colorful Mexican Party The setting was perfect with statues, lanterns, colorful decorations and spectacular dance shows with wild and funky dancing. Everyone wore spectacular Mexican costume and the Woman’s Club of Hua Hin once again showed they have the true spirit to party. The atmosphere was alive with Salsa dancing and the tastes delicious with authentic Mexican food. Dance competitions tested the fancy foot work of those willing to try. Banyan The Resort create themed events regularly: if you haven’t experienced them yet please make sure you don’t miss the next. Look out for the Bollywood Night, a sizzling night of fun and special surprise for all on October 18th 2014. For further information or reservation please contact 032-538-888, booking@ banyanthailand.com, www.banyanthailand.com
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Food & Wine Lovers, October 2014
Gusto Et Cosy @ The Blue Sky Resort ‘Fusion Dining with Your friends’
First of all, here are some definitions about the three words in the unusual name of this restaurant; to give you an idea of what to expect! Gusto: flavour, taste (Italian) enthusiasm, appetite, enjoyment, zest (English). Et: and (French) Cosy: giving a feeling of comfort, warmth and relaxation (English) So the restaurant’s name is a fusion of words from different languages. Fusion in gastronomical terms is a combination of different cuisines into a single eating experience. In this case creating dishes based on Thai ingredients but with a less tradition approach and a strong European influence. There are many beachfront restaurants around Hua Hin; some on the sands with views out to sea. The outlook from the beachfront at Gusto Et Cosy gives you much more. Out to sea there are the islands known as the Lion and Turtle Islands, to the south the village of Khao Tao with temples and Buddhist statues clearly visible and to the north the Khao Takiab headland. Directly on the beach the local fishing boats are also a colorful sight on the clean and powdery sands. It’s the most pleasant and relaxing outlook you could imagine. As the sun was setting, we enjoyed a chef’s selection of dishes including crispy shrimp with fried onions and black pepper, Spanish styled pan fried prawns with chilli, spaghetti seafood and crispy fried sea bass. Not prepared or presented in a traditional Thai way but with unexpected flavours and a quirky mix of delightful taste sensations. Drinks were the local signature offerings of ‘Gusto Blue’ and ‘Passion et Cosy’, mysterious ingredients with a kick! Apart from the fusion of flavours, the contemporary black and white colour theme of the restaurant meant that the colourful dishes and drinks were a visual stand out. The source of the seafood offerings is local and fresh. Local meaning from the fishing boats you can see on the beach and fresh meaning caught the same day; you just can’t get fresher. However rib-eye and T bone steak is also on the menu if red meat is your preference, especially at the weekend bar BQs. Apart from the Blue Sky Resort guests and diners who have booked the best tables, there is also likely to be ‘beachcombers’; casual visitors who have taken advantage of enjoying what’s on offer after strolling along the shore. This means that the formality or informality of the dining experience changes; perhaps a ‘fusion’ of diners. There’s a feeling of shared relaxation, helped along with live music Friday and Saturday night. If you didn’t bring friends to the restaurant, the chances are you will make new friends during your visit. The restaurant only opened 8 months ago and its reputation is rapidly growing as a fresh, friendly and ‘feastive’ destination. Open: 10.00 AM to 10.30 PM (breakfast choices but mainly lunch and dinner) Where: Ten minutes South (about 13 kms) from downtown Hua Hin, ocean side of the Pranburi Road. Look for the signs left to Khao Tao after passing the entrance to the Army Sports Centre. Signs to the Blue Sky resort are then easy to follow with the restaurant on the beach side of the resort. Contact: Phone 093 8877688
Food & Wine Lovers, October 2014
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Bread & Breakfast
We’re not talking about a guesthouse or hotel; Bread & Breakfast is not an error in our headline. We’re talking about the Hua Hin Bakery. This is where you can enjoy a meal or mid-day taste treat knowing that the bread is baked that day on the premises. You can’t get fresher than that.
The Hua Hin Bakery is a local institution. For the past 10 years it’s been supplying shopping centres (you’ll find it at Market Village), supermarkets, restaurants, resorts and also walk-in customers with a huge variety of bread products and other delicious and tempting European style cakes, slices and sweet tasting extras. It’s situated just off Chomsin Road (heading towards Hin Lek Fai) on the left alongside the Gee Un Tung Supermarket. This is a family business with husband and wife Patrick and Khun Aree (or Oom) providing a warm welcome and Khun Aree’s sister Khun Kwang Tung. She’s the lady who starts her baking day at 3.00 AM every morning. The first thing you can’t help notice as you enter is that very distinctive and delicious aroma of fresh bread. It seemed like an almost forgotten old fashioned pleasure. A pleasure sadly missing in the days of bread in plastic bags at the supermarket. The bread varieties and multi grains available are too many to list. There’s rye bread, kraft korn, sour dough and pita bread. Also crackers such as multi malt and rex Milano with mocha cake and our favourite banana, cake. Low GI (glycaemic index) bread is also a welcome choice for those concerned about blood sugar levels. We were able to enjoy a traditional European breakfast and at the same time sample many different bread varieties. This was something like a wine tasting session but this time not reds and whites, but all shades of brown from the whitest to the darkest almost dark chocolate brown. You may also chose burgers accompanied by many varieties of coffee or tea. If you want to revisit the childhood days of loving the smells of grandma’s kitchen, Hua Hin Bakery is the place to go. Bread and breakfast is just yummy! www.huahinbakery.com
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Food & Wine Lovers, October 2014
The COFFEE CLUB
What is the coffee club and introducing the Chef’s Choices Food review of Chef’s Choices 1. Coconut Iced Frappe A refreshing and tasty Asian inspired blended coconut drink made with coconut flesh , coconut juice , syrup and a pinch of salt. It really gives you that Thai holiday experience. A winner ! THB 135 2. Cheesy Scrambled Egg with Chorizo Bored with the traditional full english breakfast and in need of something hearty to start the day ? Then go for this , the cheese and chorizo sausage give this breakfast a real punch and plenty of energy to start the day. Served on toasted ciabatta bread. 3. Poached Eggs on Crushed Peas Made with poached eggs, roasted tomatoes, crushed peas and crispy bacon, this is a more traditional English kind of breakfast. When you open the egg, the yolk runs over the peas and bacon, a delicious combination that is both light and tasty. Served on toasted ciabatta bread , THB 200. 4. Chicken Katsu Curry Moving away from the western dishes, this traditional Japanese curry is certainly expanding the culinary borders of the COFFEE CLUB. Made with crispy chicken and served with steamed rice and fried egg. Great choice for Lunch and Dinner, THB 210
Food & Wine Lovers, October 2014
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Food & Wine Lovers, October 2014
Food & Wine Lovers, October 2014
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Beef tacos with salsa and guacamole
Ingredients
For the salsa
For the beef filling
- 250g/9oz fresh tomatoes, finely chopped
- 500g/1lb 2oz beef mince
- 1 small onion, finely chopped
- 1 onion, chopped
- 3 mild chilies, seeds removed, finely chopped
- 1 green pepper, seeds removed, chopped
- bunch fresh coriander, finely chopped
- 1 garlic clove, crushed
- lime juice, to taste
- 1/2 tsp hot paprika - 1/4 tsp ground cumin
To serve
- 200ml
- 12 taco shells
- 6 tbsp tomato purĂŠe
- 1 cucumber, sliced into thin batons
- salt and freshly ground black pepper
- spring onions, thinly sliced
For the guacamole - 4 mild chilies, finely chopped - Bunch fresh coriander, chopped - 2 tomatoes, finely chopped - 1 onion, finely chopped - Pinch salt - 1/2 lime, juice only - 3 ripe avocados Preparation method Preheat the oven to 180C/350F/gas 4. For the beef filling, fry the mince in a frying pan over a medium-high heat for 5-6 minutes, stirring and breaking it up with a wooden spoon, or until browned. Add the onion, green pepper and garlic and cook, stirring occasionally, for five minutes. Stir in the paprika and cumin and season to taste with salt and freshly ground black pepper. Pour in the beef stock and tomato purĂŠe and mix well. Cover and simmer gently for 10 minutes, stirring occasionally. Meanwhile, for the guacamole, use a pestle and mortar to pound the chilies, coriander, tomatoes, onion and salt to a fine paste. Alternatively use a mini food processor. Loosen the consistency by stirring in the lime and a splash of water. Cut the avocadoes in half, remove the stone and scoop out the flesh. Mash the avocadoes with a fork then mix with the paste. For the salsa, combine all the salsa ingredients together in a bowl. To serve, place the taco shells on a baking tray and warm them in the oven for 2-3 minutes. Spoon the beef filling into the warm taco shells, spoon over the guacamole and salsa and garnish with cucumber and spring onions. Chef: Wittawat Sornsomrith Lemongrass Restaurant Banyan the Resor
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Food & Wine Lovers, October 2014
Food & Wine Lovers, October 2014
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Food & Wine Lovers, October 2014
Grilled teriyaki snow fish with mayo wasabi sauce Ingredients Snow fish 160 g. / Olive oil 10 ml. Teriyaki sauce 20 ml. / Lime juice 5 ml. Homemade teriyaki sauce Kikkoman 25 ml. / Sake 10 ml. Mirin 10 ml. / Fresh ginger 15 g. Sesame oil 10 ml. / Brown sugar 15 g. White sesame 10 g. / Fish bone 20 g. Bonito 5 g. Mayo wasabi Sauce Mayonnaise 30 g. / Wasabi 15 g. / Parsley 10 g. Garnish Zucchini 20 g. / Purple eggplant 20 g. / Capsicums 60 g. / Kaiware sprouts 20 g. Fried ginger 10 g. / Ebiko 5 g. Method - Homemade teriyaki sauce 1. Roasted fish bone and fresh ginger in pot until brown. 2. Pour sake, mirin, Kikkoman, sesame oil, sugar and bonito in simmer until one-half. Remove. 3. Sieve stock until clear then put sesame. Mayo wasabi sauce method Put mayonnaise, wasabi and parsley in small bowl and mix well. Set aside. Method 1. Marinated snow fish with salt, black pepper and lime juice. 2. In non-stick pan, grilled snow fish with olive oil until brown then turn another side. 3. Warm teriyaki sauce until boiling then pour into grill snow fish. 4. Remove grilled snow fish from the pan to the plate. 5. Serve with mayo wasabi sauce, ginger brown rice and spinach mashed potato. 6. Garnish with vegetables and fried sliced ginger.
Chef: Vichien Phadungvieng Rest Detail Hua Hin
Food & Wine Lovers, October 2014
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Food & Wine Lovers, October 2014