by Miss Terry
Diner
There is an old saying, “When you’re onto a good
thing - stick to it!” That seems to be the concept behind the success of
Paradise Restaurant on Pattaya Second Road, opposite the Marriott Resort and
Spa. Now in its 6th year, with the same energetic people behind the concept,
Swiss chef Hans Banziger and his wife, it must be judged a success. In fact,
they will be opening another Paradise Restaurant in October, to be called
Paradise Garden Restaurant, set in the grounds of Villa Lamai Guesthouse in
Soi 16/2 Naklua.
Paradise Restaurant has become known for its promotion of
exotic meats, as well as the more usual. These include ostrich, kangaroo,
emu and crocodile, and Hans can prepare different combinations of these
exotics, with all four being called his Exotic Quartet (B. 395) to give
first timers a chance to try them all.
It is also remembered for its inviting atmosphere and
friendly staff, this year outfitted in a delicate pink, and looking and
behaving most professionally. The lighting deserves a mention. I am averse
to eating in the dark, yet do not want to feel that I am in the center of an
illuminated stage. The lighting is bright enough so you can see what you are
eating, but also warm and romantic, to heighten the pleasure of dining out.
Another long standing feature of this restaurant has been
Hans’ rotating monthly specials, and on our evening Hans was in the middle
of a home-style casserole promotion (which will finish at the end of August,
so be quick!). We decided we should try his casseroles, after listening to
Hans expound on the fact that people no longer cook casseroles at home, as
they take so long to prepare. Another of Hans’ professional concepts is to
offer the food reviewers “tasting” portions, so we could compare the
different dishes without having to attempt four full servings.
The selected casseroles reflected an internationality, a
vital part of living in Pattaya. They were a German braised beef, an Indian
lamb curry, a Swiss pork ragout and a Hungarian goulash.
Of course, the standard menu continues with its
inexpensive range with most duck, chicken and pork dishes under B. 200, and
even steaks and seafood are mostly under B. 300, and there are several pages
of Thai favorites as well. The wine list is also quite comprehensive,
without being extensive, with representation from both the old and new wine
worlds, with most bottles around B. 1000.
Before we began on the casseroles, we also tried the veal
steak with mushroom and noodles, which was both tasty and tender, and for us
a great starter. The wine we chose was the Chilean chardonnay, special of
the month at B. 160 per glass, and was an enjoyable dry white, 2003 vintage
from the Central Valley, which had enough clout, being 13 percent alcohol!
The four casseroles were brought out, after Hans had
checked on them, something he does with all dishes coming from the kitchen.
I’ve said it before, but Hans is very much a ‘hands-on’ restaurateur.
All four showed the correct degree of cooking, with the meats very tender.
For me, I enjoyed them all, but the lamb curry was my favorite, with the
subtle tastes coming through from the mango and pineapple, though for
Madame, the German braised beef was her choice, narrowly edging out the beef
goulash.
We again enjoyed the evening at Paradise Restaurant, and
after six years I can honestly say I have never had a ‘bad’ meal, which
says much for Hans’ attention to detail and perhaps the application of
Swiss standards.
Paradise Restaurant should be on your list of regular
restaurants, and we look forward to the second Paradise Restaurant, set in
the garden! Highly recommended.
Next month’s special will be ‘game’ dishes. These
will include venison, wild boar, deer and rabbit. “We are the only
restaurant offering a range of game dishes to coincide with the hunting
season in Europe,” said Hans proudly.
Paradise Restaurant, Second Road (opposite Pattaya Marriott Resort and
Spa), Central Pattaya, telephone 038 723 177, email banziger@ hotmail.com.
Open seven days, 10 a.m. until 10 p.m.
