The News Cafe has been open just under 12 months, and
there can be no denying that this restaurant (it’s not a café in the
strictest sense) has been a success. One of the partners, Per, saying that
they were very pleasantly surprised that it has remained financially sound,
even through a fairly lean low season as far as visitors is concerned. He
attributes the success to the popularity of the restaurant, not only with
Scandinavians, but also with native English speakers, all of whom are
residents in Pattaya.
The venue is in the Chateau Dale complex, with the premier restaurant being
the perennial Bruno’s, so you can now pinpoint the restaurant on Thappraya
Road, on the left before the Thepprasit junction.
The décor is up-market, but not fine dining. There are three sections, an
outer courtyard with wicker chairs, an inner air-conditioned section with
sit-up bar with the open kitchen on view, and another enclosed 35 person
area for private functions. Some spectacular artwork is on the walls, and
the restaurant is finished in muted beige tones, giving it a ‘cozy’
atmosphere. Some six-place tables are also situated alcove style and all
have rattan placemats and good quality cutlery and napkins. As the
restaurant also caters for families with children, there are highchairs
available too.
We had returned to the News Cafe at Per’s invitation, after their new
expanded menu was brought on line. The old favorites are still there, such
as the Zorba shrimp (B. 220) or the Sole fillet (B. 440), but the new
additions are all through the menu.
Soups have been added at the request of the British diners (B. 140), and a
Snow fish fillet ‘limone’ (B. 590) has also been added to the menu. There
are also more kebabs, being favorites in most cuisines, with an interesting
chicken kebab with lemongrass, a kind of ‘fusion’ item (B. 420) and for
those who like the traditional lamb, the News Cafe is offering imported
Australian lamb marinated in garlic oil (B. 690), there being a premium on
imported items, naturally.
For those who want to go really up-market in steak, they also have imported
Argentine Black Angus rib eye steak served with Balsamico jus and your
choice of potato (B. 980) and quite frankly, a bargain at that price.
There is a Thai food selection as well, authentic items labeled as ‘hot’,
‘very hot’ and ‘deadly hot’ for the uninitiated farangs, with everything
below B. 170!
Desserts, kid’s menu, coffees and drinks (house wines B. 150 per glass)
complete a full selection, with something for everyone and even a three
course set menu at B. 590.
We began with the Seafood Symphony of three smoked canapés (B. 215) for me
and the News Cafe spring rolls (B. 155) for Madame. The spring rolls were
notable for a thin, and easily digested covering, not one of the
tooth-breakers you so often meet. A great start(er).
For mains, I had chosen one of the new fish items, a Plaice fillet with
remoulade sauce and potatoes (B. 350) while Madame had her heart set on the
Cornflakes-battered chicken with corn, cognac sauce and potato au gratin (B.
285). Both were well presented, and my remoulade was superb. The potato
gratin came in its own oven bowl and was exceptionally flavorsome.
The lasting impression from the News Cafe was one of very well presented,
and correctly cooked, hearty food. Neither Madame nor myself were
disappointed, in fact, Madame pushed her empty plate aside after the
Cornflakes-battered chicken, saying “Absolutely delicious!” For myself, I
was most impressed with the three smoked canapés of salmon, mackerel and
shrimp, but here is a warning - cut them in half before eating. I tried with
one whole, but only managed 90 percent, with 10 percent landing on the
placemat. You have been warned. This restaurant is suitable for families or
for intimate dining, or just having a good night out with friends. Middle of
the road prices, and good value for money. Highly recommended.
The News Cafe, 306/89 Chateau Dale, M12, Thappraya Road, telephone 038 267
174, email [email protected]. Open 12 noon until midnight (kitchen
closes at 11 p.m.). Secure parking in the Chateau Dale complex.
Indian-style vegetable soup
This is the cold season, and a hot spicy soup is a great
way to start the evening meal. Many European vegetable soups require much
cooking and simmering, but this Indian vegetable soup only takes 15 minutes
of cooking time. You can increase the garlic to three cloves and add some
chilli powder if you want to give it more spiciness.
Cooking Method:
Heat the butter in the pot and then fry the onions until
transparent. Add the crushed garlic and cook until the onion turns golden in
colour.
Add all the remaining vegetables and pour in 1.5 litres of boiling water.
Stir well and then cook gently for 12 minutes.
Finally, add the black pepper, turmeric and salt to taste. Stir well,
sprinkle on the coriander garnish and serve.
Ingredients Serves
4
Onions, large and coarsely chopped 2
Carrot, large julienned
1
Celery sticks, sliced
2
Garlic crushed
2 cloves
White cabbage, shredded 350 gm
Tomatoes, skinned and diced
8
Butter
4 tbspns
Black pepper finely ground 1 tspn
Turmeric ground
1 tspn
Salt to taste
Coriander, finely chopped 1 tbspn
