The most delicious pancakes at Formel 1

A culinary expedition with Ambrosia

Having seen the huge pancakes which are served at Formel 1, I invited 5 other people to have dinner with me. When I arrived at the restaurant, Susi, Tlo, Christoph, Heinz and Georges were waiting for me already at the beautifully set-up front-garden with its many plants and table settings in a lovely mint green. We then moved inside the elegant, still cosy decorated restaurant to be seated near the salad buffet, illuminated with fairy lights, right in front of the big, horse-shoe shaped bar.
We began with aperitifs as we looked through the menu. A hard decision, though, for we had to chose between 36 main-course pancakes - 10 of which are made for Thai food lovers - and 11 sweet pancakes, having again the choice of a big size or small. Finally, with the help of the manager, Ms. Marlies Fritz, who is always eager to satisfy her customers, we decided on a Fillet of Butterfish with Onions, Bell Peppers, Zucchinis, Mushrooms, Tomatoes and Garlic; and a second pancake with Calf’s Liver on Sour Cream Sauce with Bananas and Kiwis; a third pancake filled with Beef Tenderloin with Béarnaise Sauce and Vegetables; and finally one with Scampi “Provencal” with Asparagus on Béarnaise sauce.
One of my companions chose the daily menu which happen to be a Minced Meat-Loaf with Mashed Potatoes and Vegetables. I was told that the daily menu was to be changed every day.
To start the meal we all had a Bouillon with Noodles and took our share from the Salad Buffet, both included the price for the daily menu and all the pancakes. We each had some Chablis from Australia for Baht 55 per glass, to go with the entrees. As soon as the most appetising and beautiful decorated pancakes arrived, the wine was changed to a Cabernet Sauvignon of France, Baht 695 per bottle.
Even though the pancakes were placed in front of the people who ordered them, you better believe I tried them all! The pancakes were spread out on a very big plate, covering almost all of it. The Butterfish complimented its name, it melted like butter on the tongue. Still being a bit crispy on the outside, the Minced Meat-Loaf had just the right consistence, juicy, soft and spiced to the right point. The grilled Scampi couldn’t have been better prepared in an all fish-restaurant, and the Beef Tenderloin was tender and exactly medium as it was ordered. The Calf’s Liver, which I ordered, was first class. It was very tender, juicy and had a special gourmet-like taste for the bananas inside.
Everyone in our group was completely satisfied with their food and eager to try the sweet pancakes. Luckily we had ordered the mini sized ones for there was almost no space left in our stomachs. We had pancakes filled with Apples on Vanilla Sauce, Walnuts and Whipped Cream; Pears with Chocolate Ice Cream topped with Whipped cream; Coconut Ice Cream with Pineapples, Melons and Peaches; Chocolate - and Coffee Ice Cream with Baileys and a ‘Grand Marnier’ - Vanilla Ice Cream with Peaches and Almonds, both pancakes again topped with Whipped Cream. To describe it all, one needs only one word: Marvellous!
Filled up beyond the extent of our stomachs’ capacity, we still had to drink a glass of Coffee Snow, which is always served at the end of the meal to nice customers.
The service is friendly and fast, though sometimes you have to wait a bit for the pancakes, which are all freshly prepared.
For those who are not so much into pancakes - its still definitely worth a try - Thai soups, Thai salads and 7 traditional European main-dishes can also be chosen. The prices are medium ranged, but according to the amount of food one gets, very good value.
To summon up this most exquisite dining out, Id like to mention the remark in the menu of Formel 1 addressed to their customers: “We invite you to spend a few happy and unforgettable hours with us, while we astonish you with a speciality unique to Pattaya.”
Formel 1 Restaurant is to be found at 157/84-85 Moo 5, Naklua Road, Tel: 420 787. The restaurant is open daily from 6:00 p.m. onwards.

Recipe: RENDANG OF BEEF

A friend of mine, after a visit to Singapore, brought me some packaged spices for Rendang, Malaysian style. I prepared it according to the instructions and found it delicious.
I believe that Rendang originated in Sumatra but it is also very popular in Malaysia. There are many versions and the most famous one is Rendang Padang made by the people of Minangkabau on the West Coast of Sumatra on the Indian Ocean. Malaysian Rendang is more like Rendang Aceh, the most northern province of the Sumatra. I have combined the two versions in my recipe.
Buy one kilo of stew beef with some gristle and fat and cut it in cubes of about one inch or smaller. One may also use mutton or goat.
Pound the following spices:
Four thin slices of ginger; four slices of galangale (Kah); four cloves; a small piece of turmeric (Kamin); a small piece of cinnamon; two thinly sliced stalks of lemon grass (Takry); a tablespoon of coriander seeds (Met Pakchee); a teaspoon of cumin seeds (Yeerah); three cloves of garlic and five to ten thinly sliced red onions.
When fine, fry these spices in two tablespoons of oil and when they colour add the beef. Mix well and add three to four cups of coconut cream (Ketih Maprow). Add two or three leaves of the turmeric plant (optional), one or two tablespoons of chilli powder and two or three “Salam” leaves (if failing these use one bay leaf). Let the Rendang cook until the meat is well done and the sauce is thick and creamy. Add salt to taste. This is actually “Rendang Basah” or wet “Rendang” and often called “Kalio”. When the cooking is carried on until the sauce becomes a coating of the meat it is called “Rendang Kering” or dry Rendang. The latter version may be kept for many days without spoiling and is ideal to take on trips or picnics to be eaten cold with some sticky rice.