สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์
ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเลร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล
Live Music and Grand Piano
ทุกวัน ยกเว้น วันอังคาร
รายา เรสเทอรองท์ แอนด์ ไวน์ บิสโทร
ตั้งอยู่ใน “รายา รีสอร์ท ชะอำา”(ชายหาดชะอำา)
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
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
C=0 m = 45 y = 100 k=0
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
ily
11am until 7pm da
Sangria Buy 1 get
1 Free
Tapas Bu
ine 99B a Glass y 3 pay 2 House w
Set Lunches 260
B.
www.coolbreezecafebar.com Telephone :
032 531 062
Facebook : coolbreezecafe Email : info@coolbreezecafebar.com
F O O D L O V E R S ’ FAV O R I T E S
FlambĂŠed giant Tiger prawn
Ingredients:
12 4 3 1
giant sea-tigerprawns, cut and deveined Olive oil green lemon tablespoons chopped fresh parsley tablespoon chopped garlic ground black pepper to taste Thai red Pepper powder to taste (optional)
Method:
1. Stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp. Marinate in the refrigerator for 20 minutes. 2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade. 3. Grill 2 minutes per side and flambeed when adding 1 or 2 spoon of Cognac
Chef Gaston Pousset La Paillote French Restaurant