Arriving at the portals of the Sugar Hut at the top of Thappraya Road is like
arriving in a different world. You leave the vibrant thrusting metropolis of
Pattaya-Jomtien and suddenly you are in a world of quiet and verdant greenery,
set in 30 rai of native forest.
The restaurant’s ambience could almost be described as “over the top Thai” as
you climb the wooden stairs to the three salas that await your decision as to
where to eat. Dark wood is everywhere and large trees offer shelter.
We were welcomed by Deputy GM Anirut Thongsukplang, who delighted in showing us
the large population of fruit bats in the trees using a searchlight, and also a
peacock sitting quietly on the roof of one of the salas. You are really getting
back to nature at the Sugar Hut!
As this is a resort as well as a restaurant, you overlook the large swimming
pool, which has 28 bungalows surrounding it, well hidden amongst the trees and
bushes.
The Sugar Hut advertises itself as being in existence since 1984, and it does
indeed have the air of a venue which is well settled.
We settled for one of the salas with conventional seating, as opposed to
traditional Thai semi-reclining with ax pillows. I am getting a little too old
for horizontal dining! The tables were covered with white tablecloths and red
throw-overs.
The menu is quite large, so give yourself time to peruse. Appetizers are between
B. 120-240. Noodle dishes are generally B. 170, while the Thai spicy salads
range between B. 180-300.
Pan-fried items are B. 100-300, while deep-fried has most at B. 180. Steamed
dishes, another popular way of cooking Thai food were B. 130-340.
We had a selection of different dishes, having been chosen for us by Anirut and
began with fresh spring rolls (B. 160). These were not deep fried as in Chinese
spring rolls, but were closer to the Vietnamese style.
Deep fried prawn cakes (B. 280) were very filling and we both enjoyed them.
Spiciness is part and parcel of Thai cuisine, and we were given a spicy seafood
salad (B. 250) which was not too hot for Thais, but getting close to the limit
for the Western palate.
The next dish was our favorite, the gaeng gari gai (B. 260) which came with
banana and cashews on the side. This is a Malaysian style yellow chicken curry
and is sweet and mild. With plenty of potatoes and chicken, it was also very
filling. This dish is highly recommended by both of us.
There was also a Thai dessert to sample (B. 110) which came in a whole coconut
and whilst the sweet cloying taste of Thai desserts is not to my liking, Madame
polished hers off with relish.
We have dined at the Sugar Hut before, and it was very pleasing to see the same
high standards have been maintained over the years. Not only have the Thai chefs
kept the Thai taste in the dishes, but the presentation was equally as good, and
again, this concept is very Thai.
We agreed that we should rate the Sugar Hut as a restaurant to which you should
take any guests from overseas. The “Thai” ambience is indisputable and the
website spells it all out as “The Thai Experience”. A very enjoyable evening,
and the presentation of the food is sensational. Quiet shy staff add to the
‘Thainess’ of the entire (Thai) dining experience, and the prices are very
reasonable.
Sugar Hut Resort and Restaurant, 391/18 M10, Thappraya Road, telephone 038 364
186, email sugarhut@ sugar-hut.com, www.sugar-hut.com. Open seven days, from 8
a.m. until 11 p.m. Plenty of secure parking in the grounds.
