Mantra goes Mentelle (and others)!

(L to R) Onsa Junbutrat, Hartmut C. Loos and Nittaya Hongloylom.

The Mantra Restaurant and Bar is probably one of the most romantic venues in Pattaya. With the cocktail lounge and the almost Bedouin setting, it transports the diner to a magical place, before even entering the restaurant proper. There is no other venue in Pattaya quite like it. Its own operating ‘mantra’ is ‘daring to be different’ and it certainly is. This venue is different, with enormously high (6.5 meter) ceilings with a mezzanine floor on three sides. On the non-mezzanine side, an Italian pizza oven (wood-fired) dominates, with an enormous black lacquered flue chimney reaching the roof towering above. Even the entry portals are 3.9 meters high and then you are escorted into the cocktail lounge with curtains cascading down from the roof surrounding well padded ottomans. I would never be surprised if Lawrence of Arabia swept through on horseback, pursued by Ali Baba and his 40 thieves. It is that kind of a place!

(L to R) Apichart Goygim, Key Account Manager, Diageo Moet Hennessy (Thailand) Ltd., Supparatch Piyawatcharapun, Social Director at Mantra Restaurant & Bar and Christopher Kennedy, Marketing Director - Moet Hennessy.

Another difference is in the cuisines offered, Japanese, Thai, Chinese, seafood, Indian, Mediterranean and lava grill all under one roof, with separate kitchens for each.
It has been a favorite of the Dining Out team since its opening, and if you have not been, then you should!
The occasion of our visit this time was a wine dinner, featuring Cape Mentelle wines from the Western Australia Margaret River, Terrazas de los Andes from Argentina, and Chandon itself. The three vineyards are these days under the umbrella of Diageo Moet Hennessy which was represented by Chris Kennedy, the Marketing Director of Moet Hennessy. And by the way, Chris confirmed that Moet et Chandon is pronounced “Mo-et”, not “Mo-Ay”.
The Cape Mentelle Winery was established in 1970, so is relatively young in vineyard terms, but has already made a good name for itself and is remembered for its back to back wins in 1983/4 with its Cabernet Sauvignon. This winery was bought by Veuve Cliquot Ponsardin (one of my favorite champagnes) and the Terrazas de los Andes as well, and in 2003, the various wineries were brought under one roof with the founding of Estate & Wines, becoming Moet Hennessy’s dedicated wine division.

(L to R) Supparatch Piyawatcharapun, Social Director at Mantra Restaurant & Bar, Janet and Richard Smith.

The five course dinner began with a tuna carpaccio with wasabi aioli and rocket salad, taken with the Cape Mentelle Sauvignon Blanc Semillon 2012. This course was followed by a Canadian Lobster cappuccino with a lobster and cheese roll on the side. The wine for this course was the Terrazas Reserva Chardonnay 2011. The interesting fact here, was that the ladies in our group universally went for the Cape Mentelle, a lighter wine, whilst the males all went for the heavier Terrazas Reserva Chardonnay.
Round three of the gourmet marathon was a choice between pan-roasted grouper fillet or a grilled grain-fed beef tenderloin. The fish choice was accompanied by continuing the Terrazas Chardonnay, with a Terrazas Reserva Malbec for the carnivores.
The next course was for the cheese lovers, with an assortment of French cheeses, washed down with the Cape Mentelle Cabernet Merlot 2011. This was an excellent pairing, with the Merlot able to meet the blue cheese selection.

(L to R) Bruce and Judy Hoppe, Peter Malhotra, Managing Director Pattaya Mail Media Group.

The final course was mixed berries with vanilla, honey-yoghurt and roses sabayon with the Chandon Brut Rose, again a good choice, with the not too sweet dry rose capable of going with the mixed berries.
Once again, the Mantra hosted an excellent, relaxed wine dinner, and Amy and her crew are to be congratulated. Don’t miss the next one!
Mantra Restaurant and Bar, Pattaya Beach Road (just before the corner), open seven days, secure valet parking, telephone 038 429 591.

(L to R) Yaowaluck Bumrungthum, Restaurant Manager of Mantra Restaurant & Bar, Monrudee Yudhanaraweesak, Brand Manager - Chandon - Belvedere - Estates & Wines, Richard Margo, Resident Manager of Amari Orchid Pattaya, Christopher Kennedy, Marketing Director - Moet Hennessy, Supparatch Piyawatcharapun, Social Director at Mantra Restaurant & Bar and Pichchaya Nitikarn, PR manager of Amari Orchid Pattaya.

Thod Mun Moo (deep fried pork cakes)

This is an interesting variation on the more usual fish cakes (Thod Mun Pla). Like its fish counterpart, it is important not to overcook, as the final dish can get rubbery in texture. It is also important to drain the pork cakes well as otherwise they can be unacceptably oily. This makes a wonderful pre-dinner snack, or nibble with a beer at the end of the day.

Ingredients	serves 2-4
Minced Pork	200 gm
Bread crumbs	200 gm
Pounded coriander root, garlic and pepper	1 tspn
Eggs	1
Vegetable oil	3 cups
Salt	1 tspn
Fish sauce	1 tbspn
Sugar	1 tspn

Cooking Method
In a bowl combine the minced pork with the pounded coriander, garlic and pepper. Now add the egg and knead thoroughly. Add 100 gm of bread crumbs and continue mixing. Now add the salt, sugar and fish sauce and continue to mix well.
Shape into balls and then roll in the remaining breadcrumbs until they all have an even coating.
In a deep frying pan heat the oil over a medium heat. Slightly flatten the pork balls and deep fry until golden brown. Remove and drain well over paper towels.
Serve hot with your favorite dipping sauce.