Geev Andre Bahrampoori (left),
Mantra operations manager and friends enjoy one of the delicious wines featured
at the event.
Pattaya has become well known in Thailand for the wine
dinners that are held in our resort city, and the latest was held at the Mantra,
that amazing restaurant in the grounds of the Amari Resort and Tower.
Before describing the wines and the dinner, a few words about the Mantra are in
order. There is no other venue in Pattaya quite like it. Its own operating
‘mantra’ is ‘daring to be different’ and it certainly is. It has a venue which
is different, with enormously high (6.5 meter) ceilings with a mezzanine floor
on three sides. On the non-mezzanine side, an Italian pizza oven (wood-fired)
dominates, with an enormous black lacquered flu chimney reaching the roof
towering above. Even the entry portals are 3.9 meters high and then you are
escorted into the cocktail lounge. Something derived from the Arabian Nights
with curtains cascading down from the roof surrounding well padded ottomans. I
would not have been surprised if Lawrence of Arabia swept through on horseback,
pursued by Ali Baba and his 40 thieves. It is that kind of a place!
Another difference is in the cuisines offered, Japanese, Thai, Chinese, seafood,
Indian, Mediterranean and lava grill all under one roof, with separate kitchens
for each. Overseeing all these is the chef, a remarkable man I christened
‘Superchef’ Supachai.
The wines for the evening were from Lindemans Wines in Australia, distributed in
Thailand by Bangkok Beer and Beverage complete with its president, Ron Batori in
attendance. In an exclusive interview on Pattaya Mail TV with Dr. Iain, Ron
revealed that Lindemans was started by a Dr. Henry Lindeman in 1843 who was
concerned by the near-poisonous hard spirits of the early colonies. Dr. Lindeman
became devoted to the social and medicinal benefits of quality wines, and turned
his attention to winemaking and in 1843 he had planted his first vineyard on
‘Cawarra’ in the Hunter Valley of New South Wales, Australia. Dr. Iain agreed
wholeheartedly on the medicinal qualities of wine, which is why, of course, that
he is known to partake of the gift of the grape! Dr Lindeman himself said, “The
one purpose of wine is to bring happiness.”
The reception wine was the Lindemans Chardonnay Reserve 2005, and was a
beautifully balanced wine, and the throng of gourmets was certainly ready for
more.
The opening dinner wine was an unoaked Sauvignon Bland Bin 95, 2006 and was
served with the first of five courses, a lightly seared shrimp and Hokkaido
scallop.
The second course was a wonderful cheese and truffle-oil filled ravioli which
was accompanied by the Lindeman’s Rose Bin 35, 2006 which was not as sweet as I
expected, though I am not generally a rose drinker.
The third course brought on the first of the reds, a Merlot Bin 40, 2006 with a
braised Tasmanian lamb shank in a red wine sauce. This was a wonderful
combination, and I would have been quite happy to have stopped at that point.
However, there was another red meat course, a very tender char-grilled
Australian beef medallion, with a Shiraz Reserve 2005. For me, the second of the
two meats arrived perhaps a little too soon, but the blending of the Shiraz and
beef was excellent.
The dessert wine was an Italian Ceretto Moscato D’Asti DOCG, 2006, and with its
5 percent alcohol, one felt like drinking it for the rest of the evening! Try
this one.
The Lindemans-Mantra combination made for an interesting and enjoyable evening.
The food was good, with the lamb shank simply superb, and Dr Lindeman would have
been pleased to see the happiness that his wines had brought to the evening’s
diners.
With the almost infinite variety of cuisine available at Mantra, this is an
excellent venue for everyone, and the addition of special events such as the
Wine Dinner just heighten the enjoyment. Highly recommended at all times.
Mantra Restaurant and Bar, Pattaya Beach Road (just down from the Dolphin
Circle), telephone 038 429 591, fax 038 428 165, email email
@mantra-pattaya.com. Open seven days, Bar from 5 p.m., restaurant from 6 p.m.
till 11.30 p.m. Secure parking within the Mantra car park, though valet parking
is also available.
Dijon Chicken
Chicken breast is one of the most nutritious, easily
prepared ingredients in the home kitchen. The Dijon mustard gives the flavor
to this dish. The addition of the garlic just heightens the flavors. If you
want to give it an “Asian” flavor, sprinkle with chopped coriander before
serving. An ideal main item for a dinner party at home.
Cooking Method:
In a large skillet or even the wok, over medium heat, melt butter with olive
oil until it begins to sizzle; add chicken breasts. Cook over medium high
heat, turning once, for about 15 minutes or until chicken is browned and
fork tender.
Remove chicken from skillet; set aside. In the same wok add sour cream,
milk, garlic and Dijon mustard. Continue cooking, stirring constantly, until
sauce is smooth and heated through. Pour sauce over chicken, garnish with
green onions, sprinkle ground black pepper liberally over them and add
coriander if desired.
Ingredients Serves
6
Butter
1 tbspn
Olive oil
1 tbspn
Chicken breast halves skinless/boneless 6
Sour cream
1 cup
Milk
1/3 cup
Dijon mustard
2 tbspns
Garlic crushed
2 cloves
Green onions chopped
½ cup
Ground black pepper as garnish
