Tradition back to 1546
Orangery By the Sea is now open, on multiple levels in
The Avenue complex, which is rapidly becoming the Pattaya gourmets’
paradise. The Dining Out team was invited for lunch hosted by MR
Chatumongkol Sonakul, the director of the managing group, and it was he who
revealed the almost 500 year history of ‘orangery’. Apparently, in 1546 in
Portugal, people were advised to grow oranges in special glassed in
conservatories. When this fad died out, they converted the warm ‘orangerys’
into dining rooms. When you go to our Orangery By the Sea (as opposed to the
other one in Bangkok in the Paragon center) you will see you are sitting in
a glassed in restaurant, just as they were traditionally almost 500 years
ago.
Orangery By the Sea offers diners a very relaxed ambience, with comfortable
chairs and even a cozy ‘private’ nook surrounded by enormous hanging plant
pots. It has a modern, clean-lined almost minimalist atmosphere, and this
departure from the usual stereotypical restaurant brings you to the
completely different handling of the cuisine. MR Chatumongkol stated,
“Nobody in the world can cook five different cuisines at one time, better
than five (dedicated) chefs.” The end result being five kitchens with five
cooking teams which come from accepted top restaurants in each genre.
The menu is then divided up into the different cuisines on offer, with about
30 dishes offered in each one, beginning with Thai and Asian by Blue
Elephant. Immediately you see this restaurant is not ‘ordinary’. How about
Deep-fried black tiger prawn stuffed with spicy green curry (B. 160) for
your starter? Or a Japanese soba salad in laab style (B. 140)? Ready for
mains? How about salmon in a thick red curry sauce (B. 280)?
Moving on to the Lebanese and Mediterranean cuisine by The Cedar, there is
the famous Dolmas stuffed vine leaves (B. 135), then chicken fajitas (B.
210) or a traditional lamb chawarma (B. 320).
Chinese cuisine is next by Lin-Fa, with appetizers including roasted duck
with honey (B. 200), innumerable dim sum, noodle and wonton dishes up to a
maximum of B. 220.
There’s plenty more to come, with Italian from Dino by Mes Amis with a
collection of pastas and risotto with the majority B. 350-380.
Indian cuisine is that emanating from Taaj by Rang Mahal. Once again there
are all the usual favorites including tandoori items (around B. 250) and
curries including the well known chicken tikka masala (B. 250) but also the
less well known chicken makhanwala in creamy tomato gravy flavored with
fenugreek (B. 250) and even set meals (B. 275-295).
The variety keeps you reading, with several Japanese items with sashimi,
sushi, grills and Donburi (with mackerel and salmon served over rice B.
220-300).
French cuisine is also Dino by Mes Amis with several salads including some
fusion style (B. 200-380) and some breakfast, brunch and light meals in this
section, such as calamari and jalapenos tartar (B. 280). In the French
cuisine there is a roasted lamb and English mustard sandwich (B. 350) –
sacre bleu! Does Nicholas Sarkozy know about this?
Wines come from both the old and new worlds and are generally between B.
1300-2200 per bottle.
Being a ‘tasting’ lunch we had the opportunity to try items from all
kitchens, and we were not disappointed in any way. For me, the Chinese
stewed beef in brown sauce was superb, and the rosemary roasted chicken
likewise. For Madame it was the smoked salmon Caesar salad or the fettuccine
with mushroom creamy sauce (and the lemon meringue pie)!
It was easy to enjoy the food presented by Orangery By the Sea – it was of a
very high standard – all cuisines. However, the end result was relaxed
dining, rather than ‘fine’ dining. Brilliant! With the price structure, the
central location, the venue and the food, this restaurant is a ‘must visit’.
Do go, you will not be disappointed.
Orangery By the Sea, 2nd and 3rd floors The Avenue, 399/9 Pattaya Second
Road, M. 9, telephone 038 723 991, fax 038 723 994, www. orangery.co.th., 10
a.m. till 10 p.m. Secure parking in the multi-story car park, but take the
ticket for stamping.
Spicy Tuna Salad
This is one recipe that not only provides your family
with a nourishing salad, but can help with future health. Tuna fish has the
essential Omega-3 fatty acids for a healthy heart. After all, 10 million
frozen Eskimos can’t be wrong!
Cooking Method:
Quickly cook the tuna meat in the wok, or use tinned tuna after
draining for a few minutes. Mix sugar, lime juice, chilli powder and fish
sauce. Then add ground rice, fresh shallots, tuna meat and mix well. Add
coriander, roasted garlic, kaffir lime leaf, and mix and toss gently. Top
the salad with fried lemon grass. Serve with fresh lettuce leaves and other
seasonal vegetables such as string bean, cucumber and basil leaf.
Ingredients Serves 3-4
Tuna meat, cut in cubes 200 gm
Lime juice
1 tbspn
Chilli powder
1 tspn
Sugar
1 tspn
Fish sauce
1 tbspn
Roasted ground rice grains 1 tbspn
Shallots, fresh, chopped 5 bulbs
Lemon grass, sliced and fried 3 stalks
Garlic, chopped, fried 2
cloves
Coriander, chopped
1 tbspn
Kaffir lime leaf, chopped 1 tspn
