But you don’t need a navigator to find it!
by Miss Terry Diner
One of the first ‘class’ Chinese restaurants in
Pattaya was the Marco Polo at the Montien Hotel. Recently it received a
bit of a makeover, and since it had been some time since our last official
visit, the Dining Out Team was very pleased to accept K. Pornpimon
Geybui’s invitation to dinner. We were also honoured to have their
Chinese cuisine chef, K. Khajorn Rangpitakun, join us at the table. There
is nobody more qualified to explain the dishes than the chef himself! On
this occasion, we were also joined by an Australian journalist to swell
the numbers for the menu items, shared in the true Chinese style.
With ample secure car parking, and being ‘in town’,
this is an easy restaurant to visit. The venue, within the Montien Hotel,
is spacious with alcove seating as well as central tables. There is also a
private dining room for special parties.
The menu is not one of those confusing 350 item
numbers, but has 86 selected different items being given as small, medium
or large sizes. The size you order depends on the size of your party, and
the service staff can advise you here. For the purposes of this review I
shall quote the small size, unless otherwise indicated.
The menu begins with 11 hors d’oeuvres, ranging
between B. 165 (spring rolls) to B. 480 for fried shark fin with crabmeat
and scrambled eggs. These are followed by 6 dedicated shark fin items (B.
500-990 per cup) and then 6 abalone/goose web items (B. 500-2400) for
those with deep pockets!
Next up are soups, generally around B. 160 per cup,
then scallops and prawn items (B. 440). Fish dishes come in around B. 280,
followed by duck. A small note is needed here. Peking Duck comes in at B.
1,200, but this includes the duck skin dish, a roast duck meat dish and
duck soup. Three courses all inclusive in the one price.
Several chicken, pork and beef items are next
(generally B. 160-190) and then dedicated vegetarian and bean curd items
(B. 150-260). Rice and noodles (B. 160 in the main) are followed by the
desserts, generally around B. 100 and it is complete.
A wine list is separate, and this month’s promotions
are B. 1,200 for reasonable quality reds and whites.
We began with four hors d’oeuvres which came on a
wonderfully elaborate carousel and included shrimp spring rolls Hong Kong
style, cold chicken fillet in Chinese wine, deep fried shrimp with sesame
cream salad and the shark fin with crabmeat and scrambled eggs which you
wrap in lettuce. Each was sensational, with the shrimp being Madame’s
choice of the evening.
Next was the Peking Duck, complete with all the
ceremony of carving at the table. If you are unsure of what to do next,
the service staff will help, but here is the simple way. Unfold a pancake,
place the duck skin on it, add one piece of shallot and one piece of
cucumber and spoon on the brown sauce, roll up the pancake and contents
and eat. And enjoy!
We followed with the second and third parts of the
duck, which were both simply superb. For indulgence we also had the
steamed snowfish in soya, which was a pure melt-in-the-mouth taste
sensation. It had been a great gustatory evening!
There is an unfortunate (mis)conception that Chinese
food is bland and tasteless compared to Thai cuisine. The evening at the
Marco Polo showed that this was not the real situation. Expertly prepared
Chinese food has a wonderful range of tastes and flavours. The Australian
journalist even told me that the next day that he had woken up still
relishing the food from the previous evening, from him a very rare
compliment.
If you are looking to experience some really great
Chinese food, and want an evening of indulgence, we suggest that you
consider the Marco Polo. Good food in good surroundings with good service.
There’s not much more you need, is there? Highly recommended.
Marco Polo Chinese Restaurant, Montien Hotel, Pattaya Second Road,
Central Pattaya, telephone 038 428 155, email [email protected], www.
Montien.com
