Mantra,
the restaurant that dared to be different, celebrated its second anniversary
recently with a wonderful champagne reception, complete with powerful oyster
shots. A memorable evening. So when the new restaurant operations manager,
Alexander Parry, invited the Dining Out Team to a French Wine Dinner we did not
take long in answering in the affirmative.
Surely there is nobody in Pattaya that is unaware of the Mantra restaurant? On
the left, on the short run-down from the dolphin roundabout (intersection of
North Road and Second Road) heading towards Beach Road, and in the grounds of
the Amari Resort and Tower, the sheer physical presence of Mantra is imposing.
We arrived and the valet parking boy took the car, leaving us to be welcomed by
the wonderful Mantra ladies and ushered into the cocktail bar area, a veritable
fairy tale of brocade and opulence. Truly, there is nothing like it. We sat and
nibbled on some interesting canapés, while sampling the first wine of the
evening, a Borie-Manoux Chateau Du Pin Bordeaux, 2005, a very pleasant dry
white, one over which it was difficult to restrain oneself, knowing that there
were five more wines to come, accompanied by five of Chef Supachai’s super
dishes.
Borie-Manoux represents some of the great wines of Bordeaux and was founded as
Borie Frères in Pauillac in 1870. Since then, it has expanded to acquire a
further 10 chateaux in five different appellations. Today, Borie-Manoux is one
of the biggest family-owned French wineries and wine merchant groups, so a lot
was going to be expected.
After being seated under the high cathedral-style ceiling, we began with seared
Alaskan scallops, presented with an extra-aged Balsamic dressing and accompanied
by the second white wine, a Chateau Baret, Pessac-L’eognan 2005. Alaskan
scallops make all others puny by comparison, but more was to come.
The first of the reds for the evening was brought to the table, another from
Pessac-L’eognan, a 2003, teamed with charcoal grilled Snowfish fillet with pine
nuts and fresh basil relish. And relish it, we did.
The second red was a Chateau Pontac Lynch, Margaux, 1999, a wine with much more
character, described as a very round wine with a nice finish. It had the feel on
the palate like a new world wine, and was able to complement the pan-seared Duck
Foie Gras, the duck liver being served with a red wine poached pear on a sherry
vinegar reduction.
The main course was announced as lavastone-grilled Australian lamb medallions
layered with wok-fried eggplant and all on a garlic risotto base. The lamb and
the eggplant giving such differences in texture as well as a subtlety in
flavors. This was coupled with what was evidently thought of as the wine of the
night, a Chateau Du Domaine De L’eglise, Pomerol 1995. The lamb dish was very
large for a five course dinner, and it was a struggle to do justice to it. But
we did!
Dessert? A combination of freshly baked bitter chocolate pudding with red grape
cassia cream and vanilla ice cream, worth 1,000 calories just by looking at it!
A sweet Sauternes came with this, again from Borie-Manoux, and was a 2002
vintage.
After the dessert, we changed from gourmets to gourmands by following this with
a request to try an indulgent Italian Moscato D’Asti, but why not? Perhaps not
in the true spirit of the wines of Bordeaux, but wonderfully exhilarating.
What an evening! Great food and great wines are an essential part of dining in
the grand manner, and Mantra certainly rose to the occasion. There is always
room for discussion over the wines themselves, as wine appreciation is
undoubtedly a very personal matter (for example I preferred the Margaux 1999
over the more highly rated Pomerol 1995), but nobody left unsatisfied, and
everyone had expanded their wine and food knowledge in some way. A superb
evening in superb surroundings. Very highly recommended.
Mantra Restaurant and Bar, Beach Road (just down from the Dolphin Circle),
telephone 038 429 591, fax 038 428 165, email [email protected]. Open
seven days, bar from 5 p.m., restaurant from 6 p.m. but 11 a.m. - 3 p.m. for
Sunday Brunch. Secure parking within the Mantra car park.
Drunken Stir-fried Chicken (Pad Khee Mao Kai)
This week’s recipe is for those who really enjoy the
spicy side of Thai cooking. It calls for five hot chillis, but remember you
can downgrade the thermo-nuclear side by lesser quantities. If you decide to
do this, I would also recommend that you decrease the quantity of garlic
cloves as well. This is a strongly flavoured dish, but is very easy and
quick to cook. You can purchase the chicken from the supermarket already
minced if you do not have a mincer in the home kitchen.
Cooking Method:
In a mortar or food blender, mash the garlic and chillis. In the wok, heat the
oil and add the pounded garlic and chilli and stir fry. When the garlic takes on
a golden colour, add the chicken meat and continue stir frying, turning rapidly.
When the chicken is cooked, add the oyster sauce, fish sauce, sugar, and chicken
stock and stir again. Now add the basil leaves and coriander and continue
stirring for one minute.
Serve with steamed rice.
Ingredients
Serves 4
Minced Chicken
2 cups
Garlic
15 cloves
Chillis (small green)
5
Cooking oil
2 tbspns
Oyster sauce
1 tbspn
Fish sauce (Tiparos)
2 tbspns
Sugar
1 tbspn
Chicken stock
¼ cup
Holy basil leaves (Kaprow) ½ cup
Coriander powder
1 tspn
