The More Bar and Grill has slowly become the ‘Moooore’ Bar
and Grill, as ‘moooore’ people (sorry about that) have found out where it is.
The venue is tucked away under the Marriott Resort and Spa Garden Café (where
Delaneys and Shenanigans used to be situated). However, it is now easier to find
with its large sign and some tables outside.
Inside it is very much a la mode with a central oval bar and tables scattered
around the perimeter. A kitchen under glass takes up one wall, while at the back
of the venue is a dais for live bands, and on Saturdays, live music is by a duo
who understood totally that they were to provide pleasant background music,
which they did perfectly. In fact, the lunchtime atmosphere was very relaxing.
As you would expect of a venue of this standard, there are two grinders on each
table, one with rock salt and the other with peppercorns.
On Saturdays Moooore has a brunch, starting at 11 a.m. and finishing at 2.30
p.m., and it was this that the Dining Out Team had come to sample. The price is
B. 990 ++ (it is a resort remember), but putting a sparkle in everyone’s eyes is
the fact that the price includes a chilled bottle of sparkling wine. The Paul
Bernard sparkler is eminently drinkable and a light drink for brunch, and
undoubtedly a very pleasant digestif.
The brunch menu is under the watchful eye of Aussie Chef Luis Zamora and it
certainly covers all bases and tastes. For those who want a traditional
breakfast as part of their ‘brunch’ experience, there are cereals, sausages,
bacon, eggs and assorted breads, but for me, the attraction of this style of
eating is the total indulgence that huge buffets like this one give the diner.
There is a Japanese corner with authentic sushi and sashimi, which comes from
the Marriott’s Japanese outlet. There is one station with cold crustaceans,
whilst there is another with fresh salads and assorted dressings. Do you like
honey? There is a genuine honeycomb for you to collect your own. There is a live
cooking station with a chef ready to prepare your eggs any way you want. Moving
along the counters there are soups (with both Thai and European choices), and
there is a carvery which features sirloin or rib-eye (and Luis Zamora knows his
meats). And as the almost final indulgence, there are choices of cheeses from
all over the world, with a huge roule of Parmesan and other cheeses sitting on
natty cheese guillotines. I did say “almost final indulgence” but that is left
to the large selection of cakes and desserts.
I began with the cold seafood and the rock lobster was great way to start a
leisurely lunch. The first glass of sparkling wine went well with it, and my
personal indulgence was underway.
Feeling like a soup, I investigated the two heated tureens and the thick pumpkin
soup was for me, with a good grind or two from the pepper pot on my table.
My next visit was to the egg man, and a freshly cooked omelet was soon delivered
to my table by one of the charming service girls. The ground rock salt came into
play here.
And so it went on - sushi with wasabe (love it), more rock lobster, some salad
until I thought I could eat no moooore, but with sheer gluttony managed some
cheeses and coffee.
It was a spectacular Saturday brunch, and at B. 990++ with a bottle of sparkling
wine thrown in, it makes it very reasonable in price. By the way, children from
4-12 years are half price, but no wine I am afraid, but unlimited juices and
soft drinks.
The ambience, the high standards and the total package makes it very easy for
the Dining Out Team to highly recommend the Moooore Saturday Brunch.
More Bar and Grill, underneath the Marriott Resort and Spa Garden Café, Pattaya
Second Road, telephone 038 412 120 ext 1003, off-street or more parking in front
of More Bar itself. Open seven days 12 noon until 2 a.m. and Saturday Brunch
from 11 a.m. to 2.30 p.m.
Bell Pepper Oysters
Oysters are plentiful and cheap in Thailand. You can buy
a bottle of shelled oysters at your local fish market for less than B. 100.
This recipe calls for the oysters to be baked at 450 degrees, so no worries
about eating raw oysters either. The alternative name for this dish is
‘Oysters Casino’.
Cooking Method:
Put a layer of rock salt along the bottom of a baking dish. Embed the
24 oyster shells on the rock salt and now place the oysters on the shells.
In a small mixing bowl, cream butter; blend in onion, parsley, and green
pepper. Add a teaspoon of lemon juice and add salt and black pepper to
taste. Spoon butter mixture on to oysters and top each with a small piece of
the partially cooked bacon. Bake at 450 degrees until bacon is crisp and
oysters have curled at the edges. Serve with additional lemon juice.
Ingredients
serves 4
24 oysters and
24 shells
Butter
1 cup
Chopped onions
½ cup
Chopped fresh parsley
1/3 cup
Green bell pepper finely chopped 2 tbspns
Bacon, partially cooked, cut in quarters 6 strips
Rock salt
Fresh lemon juice
Salt and cracked black pepper
