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Cape Dara for Lunch

I am always glad when members of the public contact me to tell the Dining Out Team of a restaurant they have visited and been impressed. The one this week is in the new Cape Dara Resort, overlooking the Dara Beach and an absolute beach front and featured a four course set lunch at under THB 500 (THB 499 to be exact). The respondent even went so far as to say this was the best lunch value in town, and how difficult it is to even get lunch in Pattaya. I had to agree with his sentiments as far as finding a dedicated lunch venue is concerned.
The Cape Dara Resort is one of the newest in Pattaya and has avant-garde architecture, to make maximum benefit of the true beach-side setting.
It is easy to find, turn down Soi 20 off the Pattaya-Naklua Road (just after the Woodlands Resort), turn right at the bottom and the resort is 50 meters away. Parking inside the building as well as on the forecourt.
The restaurant is on ground level, acres of glass, and has two sections - the outer covered but with sea breezes, while the inner area is behind glass walls and is air-conditioned. Comfortable, cushioned basket weave chairs and large polished wood tables and polished wood flooring completes the picture.
There is an a la carte menu as well as the lunch set menu, with the usual burgers, pizza, salads, Thai favorites and Japanese dishes. Plus dedicated menus in English, Thai, Russian and Chinese.

However, it was lunch that we had come to review and the set has four courses (salad, soup, main course and dessert), with three choices in each course. We found that there were enough choices to be able to select different dishes between Madame and myself, so we could experience most of the lunch set menu.
For salads, there is a Caesar salad, chicken spring rolls or a cheese salad with bell pepper, onion, tomato and Italian dressing. I added some ground pepper to mine for my taste and it was excellent. Madame’s chicken spring rolls went quickly, so I did not have the opportunity to taste, but I was assured they too were good.
With soups, I love a good consommé, served piping hot, and that was exactly what the lunch set gave me. Well done Cape Dara kitchen. Madame’s mushroom cream soup was smooth and frothy and a subtle taste.
For mains, Madame had the pork chop marinated with Cajun spice served with French fries and a mixed salad. This was another excellent dish. Not too large (this was lunch remember) and the Cajun spice was definitely ‘more-ish’.
I had the fish fillet which had been lightly grilled with capers and butter sauce and pilaf rice. Mention must be made of the rice, light and fluffy, which went well with the fillets and capers. Despite being a lunch set, the mains also arrived on warm plates.

We pigged ourselves and in the interest of investigative journalism meandered into the desserts. A chocolate brownie and vanilla ice cream (a thrilla in vanilla?) for Madame, and the lemongrass panna cotta with berry compote and a strawberry for me. Two enjoyable desserts and we reluctantly left. The lunch had taken a relaxing hour and I honestly did not wish to go back to work - the infinity pool looked a lot more inviting. However, even reviewers have to turn in their copy for the editor, and you have just read it.
We did enjoy our lunch and also considered it to be good value at THB 499 net (keep the change). Enough choices and the cooking and presentation were excellent. The sizes of the course servings were in keeping with it being a lunchtime meal. Sensible pricing, good parking, friendly service and good food. The recipe for success. Definitely worth a visit, and thank you Danny for the recommendation.
Cape Dara Resort, 256 Dara Beach, Soi 20 Pattaya Naklua Road, Radius restaurant special deal for four course lunch set at THB 499, lunch 11 a.m. - 2 p.m. every day. For more information and reservations, please contact the Cape Dara Resort Pattaya, call 038 933 888. Secure parking on site.



Thai garlic prawns

I had sizzling garlic prawns at Yupins restaurant the other night, and that made me think of a Thai version of garlic prawns, as opposed to the European style. With prawn recipes, the time is in the preparation, not the cooking. Do not overcook prawns or they become rubbery.

Ingredients  Serves 4-6
Olive oil ½ cup
Garlic cloves, chopped 4
Chili flakes 1 tspn
Sweet paprika 1 and a ½ tspn
Medium green king prawns 1.5 kg
Dry sherry 1 and a ½ tbspns
Parsley leaves, chopped 1/3 cup
Crusty bread, to serve

Cooking Method

First peel and devein the prawns cutting down the back of the prawn with a sharp knife. Thais like to eat the tails, foreigners do not.
Set prawns aside.
Combine oil, garlic, chili and paprika in a large saucepan. Heat over medium heat for 3 minutes or until oil becomes aromatic. Increase heat to high.
Now add prawns. Cook, stirring, for 2 to 3 minutes or until prawns begin to turn pink. Add sherry and cook for a further 1 minute or until prawns are cooked through. Remove from heat. Toss through parsley. Spoon prawn mixture into bowls. Serve immediately with crusty bread.


 
HEADLINES [click on headline to view story]
DINING OUT
KHUN OCHA'S COOKBOOK

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