Is this our greatest bargain?
The
Green Bottle is not a new venue for Pattaya. The sign above the door says it all
- 1988. Twenty years old this year, but if there is anyone unsure of exactly
where it is located, it is on Second Road, just after Soi Diana Inn on the right
hand side and just after Mike’s Department store on the left. It is one arm of
the large Diana Group, under the control of Sopin Thappajug, one of the pioneers
of tourism in Pattaya.
The Green Bottle is a pub restaurant, rather than a cafe. Comfortable cushioned
chairs, material tablecloths, attentive serving staff, a long bar along two
sides, an entertainment dais for the band at night, and some large screen TV’s
for the sports enthusiasts, and two sections - one air-conditioned inside and
the other outside but under cover, with fans. During Songkran, we chose the
quiet indoors air-conditioned comfort. It was a good choice as we sat
comfortable and dry, while watching the madness and mayhem on Second Road.
The formula is well tried and true. Order your food from the menu, nibble on a
salad while waiting, then indulge yourself with the main dishes.
The simple menu has seven Thai items and seven European ones. The Thai choices
ranged from sweet and sour fish, roasted duck in red curry, fried chicken with
cashew nuts, hot and spicy soup with prawn, chicken soup with coconut milk,
sliced chicken red chili clear soup and clear soup with prawns and vegetables.
The European choices began with the Diana pepper steak, then fillet mignon,
fillet steak, Diana BBQ, Hawaiian pork chop, chicken breast and golden fish and
chips. The B. 119 offer also covers bottomless cups of tea or coffee. An
inexpensive lunch, but would it be filling?
There were four of us in the dining out team for this lunchtime appraisal. Two
of us selected from the European menu, and two from the Thai menu, so we could
get a good idea of the selection on offer. The Thai dishes selected by the (two)
madams were a sweet and sour fish and a chicken soup with coconut milk (tom kha
gai), whilst the Euro dishes chosen were the golden fish and chips, and the
fillet mignon. In the meantime, we repaired to the salad bar and helped
ourselves from the small, but very fresh, range of salad greens and vegetables.
There are choices of dressing and I can heartily recommend the French mustard.
When the main course items arrived, we were particularly taken with the generous
portions, including those from the Thai menu, which came with rice too. Our Thai
diners gave the Thai dishes good marks, but did say that the chili rating was
more suited to the western palate, but of course, they could have extra chili if
they wanted.
Likewise, the European dishes were very large, with the fillet mignon arriving
on a sizzling platter, with the large steak covered with a mushroom sauce and
chips (mashed potatoes are another option), and cooked vegetables to the side of
it. Quite frankly, this was unbeatable value. The steak was done medium-rare as
asked for and was extremely tender. A sharp steak knife was supplied, but was
not needed. The fish and chips also scored high marks, with no reservation, and
there were no bones.
We were offered desserts, but we were all too satiated with the salad bar and
our main course choices. You don’t leave hungry.
We came away from the Green Bottle’s lunchtime special promotion, wondering how
did they make a profit? At B. 119 for a huge steak on a sizzling platter, with
chips and vegetables, plus the all-you-can-eat salad bar and coffee (or tea),
the mind boggles. Even the beers were at special promotional prices. This is
probably the greatest lunch-time bargain in Pattaya. You should definitely try
this one. Very highly recommended.
The Green Bottle, 216/6-20, between Sois 11 and 12, Second Road, Pattaya City
(lunch specials from 11 a.m. until 3 p.m.), telephone 038 429 675, email
dianagrp @loxinfo.co.th. Limited secure parking behind the restaurant (off Soi
Diana), otherwise street-side parking, or in the Mike’s Shopping Center
underground park.
Orange Teriyaki Fish
Teriyaki sauce gives its own particular flavor to any
dish, so this recipe is good when using the local white fish fillets, which
tend to be less flavorsome than the more expensive imported snow fish or
cod. This dish then depends for the bulk of its flavor on the marinade. This
procedure is best done in a plastic “zip-lock” bag, into which you place the
fish and the marinade. Turn it over several times to let the marinade get on
all sides and then place in the refrigerator for at least one hour, but
three or four is better. It is very simple to cook after the marinade
process.
Cooking Method:
Combine the marinade ingredients in a small bowl. Place fish in a zip-lock bag and pour marinade over fish. Marinate for at least one hour in the refrigerator.
Remove from the marinade and place fish on heavy duty aluminum foil. Season with salt and pepper. Arrange onion slices over fish. Seal edges of aluminum foil and place on grille at medium heat. Grill for 20 minutes turning once or twice.
.
Ingredients
serves 4
Marinade
Orange juice
1 cup
Teriyaki sauce
¼ cup
Soy sauce
2 tbspns
Ground ginger
1tspn
Tabasco sauce
1 tspns
Honey
2 tbspns
Garlic crushed
1 clove
The rest
White fish fillets (your choice) 750 gm
Onion thinly sliced
1 medium
Salt and ground black pepper to taste
