by Miss Terry Diner

We last reviewed Simon’s Fish and Chips on Thappraya Road (on the run up to the Dongtan Beach) about 12 months ago. It had been open for six months at that stage. How was it now?
Well, first off, there is a Simon, and indeed Simon is a Luton lad who had been trained by the National Federation of Fish Fryers (there is one) in the UK. He adheres to their principles and even imports his own Icelandic cod and his potatoes from Holland to ensure the correct ingredients are used. He makes his own tartar sauce, so it is a ‘real’ fish and chip shop.
However, you cannot stand still in Pattaya, or otherwise you are going backwards, and Simon’s Fish and Chips has moved forwards, enlarging their menu to include beef burgers made from imported USA beef, some rotating fish specials, some spicy curries (the staple food of Britain these days), some grills and a Thai menu.
Being located in a single shophouse, it still is limited for space and there are only about eight tables, all covered with red tablecloths. Half of the tables are on an outside terrace under a covered awning, whilst the remainder are inside with multiple fans running. On our trip we decided to dine on the terrace, and the cooling sea breezes do extend that far.
The bright and easily read menu begins with Fish in Beer Batter and has small and large portions of many different fish choices from Icelandic cod (imported by Simon), local white fillet, prawns, mussels, red snapper, shark fillet and more. Prices range from B. 185-320.
There is another section with various pies (with chips) with most at B. 235. The 100 percent US imported beef burgers range in price between B. 110-270 and come with chips, relish and salad. Then comes rolls and spicy meals with chicken tikka masala or chicken madras around B. 200.
It does not stop there, with Grills and Fried Chicken, generally around B. 160-180 and ‘extras’ such as mushy peas, garden peas and baked beans. All good British add-ons.
The back cover of the menu covers drinks, from Tetley’s tea, through soft drinks, some Aussie white and red house wines (B. 120 a glass), local beers (B. 55-75), imported beers and various spirits.
If still undecided, there are the blackboard specials such as Norwegian salmon steak with mustard dip, chips and salad (B. 250), Pacific John Dory in beer batter with chips and peas (B. 220), a lobster bisque with French bread (B. 160) and New Zealand mussels in creamy white wine sauce and French bread (B. 200). There is also a note in both the menu and the blackboard to highlight the fact that British chips are not French fries, though the smaller (and I believe inferior) Gallic variety can be ordered instead.
Incidentally, there is also a Kids’ menu and a Thai menu, so you do not have to leave your wife and children behind when you get the urge for some British nosh.
It was lunchtime when we dined at Simon’s Fish and Chips and Madame, of the good appetite, decided on the Texan double 1/4 pounder cheeseburger, whilst I decided I would try the local white fillet and chips, being a fan of the British chip myself.
Both of us were very pleasantly surprised at the sizes of the portions. We noted that last year, and that has not changed. The food was of high standard. Madame did manage to eat all of her burger, but I struggled to get through all of my fish, nice as it was.
The menu cover proclaims “Simon’s Fish and Chips serving traditional British Fish and Chips” - it certainly does that, and a lot more. The Brits who have never tried this restaurant should go there today. And don’t restrict yourselves to just fish and chips, there’s certainly a lot more. Definitely worth the trip to Jomtien.
Simon’s Fish and Chips, Thappraya Road (right hand side heading towards the Dongtan beach after the Hanuman statue), 413/141 M12, Jomtien Complex, telephone 038 267 080. Takeaways no problem and also Door to Door service. On street parking. Open 12 noon to 11 p.m. seven days.

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Creamy prawn pasta

Pasta is always a good dish to prepare when entertaining. A central large bowl with the special pasta spoon can be used as a main course, or as an entree. You can substitute the prawns with crab or even a white meat fish. Do not overcook the prawns as it makes them rubbery.

Cooking Method:

Wash pasta, drain and then cook to al dente. Drain again, rinse in hot water and keep warm. Melt butter in large skillet over medium heat, add onion and garlic; cook until tender. Add flour, salt and pepper; cook and stir until smooth and bubbly. Gradually add milk and Worcestershire sauce. Cook until mixture boils and thickens, stirring constantly. Add parsley, Swiss cheese and mushrooms; cook and stir until cheese melts. Stir in prawns; cook until thoroughly heated. Spoon over cooked pasta. Sprinkle with Parmesan cheese.

Ingredients                  serves 4- 6
Uncooked pasta                         200 gm
Cooked small prawns                 500 gm
Onion, chopped                         1 small
Flour                                        ¼ cup
Pepper                                     ¼ tspn
Worcestershire sauce                1rspn
Fresh parsley chopped               4 tbspns
Sliced mushrooms                     100 gm
Parmesan cheese                      4 tbspns
Butter                                       2 tbspns
Minced garlic                             1 clove
Salt                                          ¼ tspn
Milk                                         2 cups
Swiss cheese shredded             60 gm