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Vol. XV No. 20
Friday May 18 - May 24, 2007


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by Saichon Paewsoongnern



Dim Sum with Dusit Style

   by Miss Terry Dinerner

Dim Sum is quintessentially Chinese. That easy way of eating so popular at lunch in Hong Kong (and these days all over the world), where a never ending array of dishes is whisked past the diner’s tables and you point to the ones you want. Like a moving Chinese buffet, in Hong Kong it is one of the noisiest ways to eat. In the Peak restaurant, on top of the Dusit Resort, it is thankfully quite the opposite! Quite frankly, the Peak offers its diners one of the most stylish ways to enjoy lunch in Pattaya.
The Peak is on the 9th floor of the Dusit Resort (you take the lift to eight and ascend the final floor by spiral staircase) and has a wonderful view over all of Pattaya Bay. The restaurant is in a semi-circle with glass around the perimeter, and the décor is in muted cream and beige, nothing like the usual gaudy red and golds, laminex tables and paper lanterns of the archetypal Chinese restaurant. Make no mistake, this is a luxurious upscale restaurant, not a Chinese chow house!
The Dim Sum menu has around 30 “standard” items, with the vast majority in the B. 70-85 bracket. These standard items include several steamed items such as steamed dumplings with minced prawn filling, steamed minced prawn with crabmeat sticks and steamed flat rice noodle with BBQ pork. There are also deep-fried and pan-fried items, including one of my favorites, the deep-fried mashed taro.

After three pages of standard-style items, the Peak’s Dim Sum then offers a “premium” selection, with most in the B. 135-195 range. These included such items as steamed snow fish fillet with chilli sauce, steamed scallop and broccoli with XO sauce, abalone mushroom stuffed with minced prawn, with crab claw stuffed with minced prawn and yellow curry the most expensive at B. 295.
Being the middle of the day, we stuck to Chinese tea (Madame) and soda water for myself, and then settled in for a major eating splurge! And it was! There are so many dishes, we could not try them all – but we tried! Truly, we tried! The deep-fried mashed taro was magnificent. Dry and crispy and not at all oily. The snow fish had been steamed with a dusting of chopped chilli, and this was one item I could have ordered a second time – but there were so many others I did not need to. The XO steamed scallop with asparagus was another ‘more-ish’ item, though I squibbed at the chicken’s feet in spicy brown sauce, though Madame said they were delicious. Wonderful lunch, eaten with very classy black chopsticks, which unfortunately I had to leave behind.
We did meet with the Peak’s head chef, Chi Tak Lai, a second generation Chinese chef with 22 years of experience in Chinese kitchens, despite looking so youthful. (Perhaps it is the Chinese food that has stopped him aging?) Chef Chi assured us that the secret of his Dim Sum dishes was the freshness of the ingredients, which he picks himself at the markets, and each item is hand-made in his kitchen. By the way, if chicken’s feet make you squeamish, he triple boils them before use! He is also a gold medal winner from the recent Food and Beverage awards in Bangkok.
Dim Sum is a wonderful way of having lunch. You can eat as much, or as little, as you want, and if you really want it, you can eat a la carte as well, but I have no idea why you would bother. The Dim Sum variety offers the diner a wider range of tastes and flavors, and don’t forget to try the deep-fried mashed taro. Absolutely melt in the mouth.
Dim Sum at the Dusit’s Peak restaurant comes highly recommended from both Madame and myself. And does not need to be an expensive lunch either if you choose with an eye towards the purse.
The Peak, Dusit Resort Pattaya, 240/2 Pattaya Beach Road, North Pattaya (opposite the Dolphin roundabout), telephone 038 425 611 ext 2276, fax 038 428 239, email [email protected] Open every day for lunch 12 noon – 2 p.m. (and dinner 6.30 p.m. – 10 p.m.) Secure parking within the hotel grounds.

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