Horizon’s Oyster and Bubble

The evening was worth it for the strawberries alone!

When the Hilton’s Marcom manager Sunday asked me if I would like to review their Horizon restaurant’s promotion of Oysters and Bubbles, how could I say no? Both my weaknesses at the same time! I ask you!
The Horizon is the Hilton’s top venue in many ways. On the 34th floor there is nothing above you, and it is their top, most exclusive venue. Actually, Horizon has two sections - the outside bar with the incredible views of Pattaya Bay and the inner section behind glass, with several private dining rooms, also glass walled where you can sit and enjoy the lights along Beach Road, right through to the winking “Pattaya” sign.

The Oyster and Bubble promotion features Fines de Claire oysters.

We went straight to the Oyster and Bubble promotion which features a set of fresh oysters served with seafood dressing, shallot vinegar and fried shallots, and two glasses of French sparkling wine. There are two options on offer; a set of six Fines de Claire oysters with two glasses of sparkling wine for B. 1,350 or a set of a dozen Fines de Claire oysters with two glasses of sparkling wine for B. 1,950. We restrained ourselves and stuck with the 6+2 option. The sparkler is a Nos Amours, from Bordeaux, and is described as “a wonderfully quaffable fizz for any occasion with aromas of butter and cake. A fresh and harmonious sparkling wine.” For me, even though the label proclaimed it as a Brut de Brut, it was pleasant, went well with the Fines de Claire, rather than being memorable by itself.

The Atlantic Salmon “En Papillote” consisted of Atlantic salmon cooked in a very delicate filo parcel which our ever-attentive service girl snipped the end off so we could get to a large salmon fillet inside.

Right from the outset, mention must be made of the serving staff. Beautifully outfitted, gracious, charming and knowledgeable, able to explain the dishes with all the complexities that some of them had. For example, we began with seared Japanese sea scallops which had sautéed calamari noodles and Portobello mushrooms, truffle-crustacean bisque, sundried cherry tomatoes and black truffle. They were beautiful, with very plump and juicy scallops.
From that dish we ventured into a Foie Gras “Brulee” which featured goose liver and prune terrine base topped with a contrasting layer of hard caramel, strawberry, thyme, black pepper salsa, brioche and balsamic reduction. Executive Chef Supoj must have had fun dreaming up that dish.
The next was one that we both found exceptional, a rock lobster on risotto, fava beans, snap peas and fennel salad. I am not one who is partial to risotto, but this one was excellent. I had to restrain Madame from licking the plate, it was so good.
Another very special dish was called Atlantic Salmon “En Papillote” which consisted of Atlantic salmon cooked in a very delicate filo parcel which our ever-attentive service girl snipped the end off so we could get to a large salmon fillet inside. This came with vegetables, olive, lemon potatoes, tarragon and Pommery mustard sauce (a very special mustard which originates from Meaux, France). (It is alleged that the history of this mustard dates back to the 1600’s.)
Needless to say, the desserts were just superb, with a baked Alaska flamed at the table with ice cream meringue and kirsch cherries for Madame and an amazing “Sweet Caviar” for me which had balsamic caviar, goat cheese panna cotta, soft meringue with Grand Marnier strawberries. The evening was worth it for the strawberries alone!
There is no doubting that for a special occasion, Fines de Claire oysters are hard to beat; however, as far as the Dining Out team is concerned, you can make any evening a special one by enjoying the Oyster and Bubble promotion (which will not be an everyday feature, so if you enjoy Fines de Claire, as we do, then make a booking soon).
The Hilton’s Horizon restaurant has a very up-market ambience, with cuisine and service to match. With such high standards you must expect that the prices will reflect this as well. It is one of the top restaurants in Pattaya
Horizon Restaurant, 34th floor Hilton Pattaya, above the Central Festival center, Beach Road. Open seven days with the outside bar open at 5 p.m. and dinner 6.00 p.m. until 1 a.m. Dress code smart. Valet parking available. Booking recommended 038 825 3000.

Horizon offers incredible views of Pattaya Bay.

Bag yourself an omelet

Omelets are easy to prepare and cook, but if you are catering for a large and indeterminate number of guests, this is the easiest answer. Usually there are no choices with food for multitudes, but this easy omelet recipe can even be tailored to individual tastes, without disrupting the cooking line.

Ingredients	Makes one omelet
Eggs	2
Ham, chopped	2 slices
Cheddar cheese shredded	½ cup
Onion chopped	1 tbspn
Green bell pepper chopped	1 tbspn
Fresh tomato chopped	2 tbspns
Chunky salsa	1 tbspn
Fresh mushrooms, sliced	2

Cooking Method
Crack the eggs into a large re-sealable freezer bag (Ziploc). Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. At this stage you can omit certain ingredients to ‘customize’ the omelet, but remember to write the recipient’s name on the bag before cooking. Squeeze out as much of the air as you can, and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
Now that was easy!