We first found the Seafood Emporium restaurant about one year
ago. It had been open for only nine days, and yet we left impressed with the
concept, as well as the friendly service.
Now, with all the road works that are going on in Jomtien you can be forgiven if
you think you won’t find it or imagine that it is now underground. Do not
despair, it is still there. The simplest way is to drive up Jomtien Beach Road
Soi 5 (the one with the post office and the immigration police), go to the end
and turn right. View Talay Residence 4 is immediately on your right, and Seafood
Emporium is on the ground floor. Despite the intentions of the roads department,
there is still adequate parking right outside.
The venue is spotless inside, with red covered tables with white throw-overs,
comfortable modern chairs and marvelous artwork on the walls. Crockery and
cutlery are good and the house red more than quaffable. We suggest you have a
glass and settle back with the menu, and if you are looking for a good starter,
try the lobster bisque or Boston clam chowder if you want something more
filling.
Now if you think this is the usual seafood restaurant with prawns and seafood
with (you name it) sauce flung in during cooking, then think again. The fish is
held in various marinades before lightly cooking and that includes Moroccan
spices, garlic mustard, spicy lime and another dozen or so styles (with most
under B. 200).
But it doesn’t end there. There are other main choices (all under B. 260), such
as Traditional Beer Batter Fish and Chips, with the recipe for the beer batter
coming from Peter Doyle, of the famous Doyle’s Seafood in Sydney, an Australian
icon these days. There are also some pastas and pizzas, with ‘Supremo’ at B. 270
the top, but for me, the Canadian Dream with smoked salmon on cream cheese with
Spanish onion, capers, avocado and fresh dill and sour cream was very tempting.
Other sections include Steaks and Chicken (B. 175-320) and Burgers and
Sandwiches, with a true Aussie Burger with Watties beetroot and grilled onions
at B. 150 bringing up very fond memories (and the odd tear) for the Down-Under
brigade.
As the restaurant opens at 10 a.m. there is a choice of breakfasts including a
steak, eggs and chips (how Australian is that?) plus an English breakfast,
Norwegian breakfast, Swiss breakfast and many individual items.
For those requiring traditional Thai, there is also a good selection of local
favorites, making the offerings from Seafood Emporium much more than another
seafood restaurant.
We began with a lobster bisque and this came hot to the table and is a very
smooth and filling dish, so leave plenty of time between it and your next
course. Very creamy stock and tender pieces of lobster awaiting you at the
bottom of the plate. An excellent start to the evening.
We next decided to share a King Lobster Mornay, which is advertised as at
‘market price’, though Dan (the owner) said this usually falls between B.
700-900. Having seen lobster at closer to B. 2,000 in several restaurants, this
was looking as the best lobster bargain in town. It was simply delicious, with
three cheeses melted on top under the salamander, some wonderful chunky chips
and a crunchy salad on the side. We were both impressed and satiated by the end.
There are several very good features about this restaurant. The food is just
superb, but the prices are more than reasonable, in fact I would say they are
too low compared to other restaurants around town, so run in now before
management does something about it! It is definitely not the average
run-of-the-mill seafood eatery, but is a true restaurant serving very high
quality dishes inexpensively. Highly recommended.
Seafood Emporium, Shop 2 View Talay Residence 4, just round the corner from
Jomtien Beach Road Soi 5 (Pattaya Immigration Soi) and opposite the Jomtien Lan
Pho market. Telephone 089 093 7831, off-street parking outside restaurant. Open
10 a.m. to 10 p.m. seven days. Free Jomtien delivery as well on 089 093 7831.
Gazpacho
It is getting hotter in Thailand, and time to think again
about cooling refreshing soups. Gazpacho is a famous Spanish soup which is
served cold. The use of your blender makes this a very easy soup to make,
but do not over blend. The soup should have a thick consistency. You can
also substitute red and yellow bell peppers for green if you wish.
Cooking Method:
Using the blender: first chop up the garlic, then add the cucumber and bell
peppers (capsicum), adding tomato juice as needed to liquefy. Finally add
the tomatoes and the rest of the juice. If you want elegance, press through
a sieve. If you’re going for heartiness, just leave it the way it is. Mix in
the olive oil and vinegar. Now refrigerate overnight.
When ready to serve, pour into bowls and garnish with salad vegetables as
you see fit: minced or notched and sliced cucumber; thin green bell pepper
slices; chopped coriander; and croutons and finally a goodly sprinkle of
pepper.
Ingredients Serves
4
Tomatoes canned
1 kg
(or 8 large fresh tomatoes, peeled)
Cucumber peeled and chopped
1
Green bell pepper cored and chopped 1
Onion chopped
1
Garlic
1 clove
Olive oil
2 tbspns
Vinegar white
4 tbspns
Ground black pepper garnish
