So where is the Hotel Vista, I can hear
you asking. Don’t worry, the Dining Out Team did not know either, but it is a
very new, very modern boutique-style hotel on Soi 4 (the same soi as Pattaya
International Hospital and further down on the same side). The hotel is set back
from the road somewhat, but is clearly signed. You will not miss it.
We were there to review their Patio Bar and Restaurant, which runs off the open
plan lobby to the right, and overlooks the wood decking area alongside the salt
water pool. At night this is lit and appears most romantic. At the far end is
the sit-up bar.
The décor is one of clean lines and contrasting colors. Black textured surface
tiles on the floor and beige stone walls, matt black ceilings, bright yellow
tablecloths with blue napkins. The staff is outfitted in black, including the
very happy lady chef.
Being still in the soft opening period, the menu was actually not finalized, but
even the restricted menu showed a good variety and incorporated six Thai
specialties as well, such as tom yum goong (B. 208) and stir-fried prawns with
curry sauce (B. 198). There were four appetizers (B. 98-138), three soups, four
sandwiches and three main courses, and I was assured there will be much more
coming. A final reminder that this was the ‘soft opening’ period.
Eight must certainly be a lucky number, as eight features prominently in the
prices on the menu. Mini spring rolls with plum sauce (B. 98), onion soup (B.
108), a chicken cordon bleu (B. 258) and even a steak sandwich was B. 248.
On the reverse side of the menu are the beverages, with nine coffees, smoothies
and teas available (great for an afternoon tea around the pool), plenty of soft
drinks for the children and a whole column of cocktails, including something
called a chocolate monkey!
The chef had prepared a ‘tasting’ menu for us, with two starters, two mains and
a dessert and we shared each dish. The first was a grilled tiger prawn on a
cucumber salad. The moist and mellow taste of the prawn being contrasted by the
sharp tangy cucumber.
The next dish was a wonderful spinach and carrot soup, which was a ‘yin-yang’
item, with the Chinese characters marked out in the soup bowl - the spinach on
one side and the carrot on the other. Served hot, this was very enjoyable. And
an example of great presentation.
The two mains were a spaghetti carbonara and a grilled sea bass in white sauce.
The spaghetti was pleasant, but a trifle dry, but this was made up for by the
sea bass dish. No bones, cooked to perfection and served with mashed potatoes
and a stuffed tomato. Complete agreement between Madame and myself over this
one, and at B. 298 in the menu, this was inexpensive for the quality.
Unfortunately, we could not do justice to the black and white crepe dessert - we
were a little over-full by that stage. Incidentally, the wine that was supplied
that evening was a very drinkable Italian Bosco Dei Cirmioli Vino Blanco which
our waiter said was B. 735 a bottle (he thought). Good drinking at that price.
For a hotel that has just opened, it is still going through refinement in staff
duties, so we could forgive the wine waiter who was unsure of the cost of the
wine. The food was very pleasant, and the presentation excellent. The venue is
certainly ultra-modern with clean uncluttered European/Scandinavian lines, and
the deck around the salt water pool looks like a great place for a lazy
afternoon. The menu items were inexpensive as well.
The general manager took us for a tour of the rooms, and the same clean edged
styling is throughout the hotel. There are also rooms for those who require
wheel chair access. A nice thought.
Hotel Vista, 196 Pattaya Soi 4, open 7 a.m. until 11 p.m. (though may go to 24
hours in the high season), telephone 038 052-300, fax 038 052 317, email info@
hotelvista.biz, secure parking underneath the hotel (steep ramp, so go slowly).
Sri Lankan Tomato Chutney
Chutneys are condiments that can add that little sparkle
to any dish. This is a Sri Lankan Tomato chutney which is easy to make;
however, do not make large quantities as these chutneys do not store well.
To peel tomatoes easily, dip tomatoes in boiling water for one minute.
Remove tomatoes and set aside to cool enough so that you can handle them.
Gently pierce the skin of the tomatoes with the tip of a sharp knife. Loosen
the skin with the knife and peel away.
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Cooking Method:
Take the skinned tomatoes, halve them and remove the seeds and the juice and
then chop very finely. Rinse and seed the chilli and then chop it finely. Be
careful not to rub your eyes while doing this.
Put all the ingredients in a bowl and stir well and then leave stand for 15
minutes.
Now puree by putting it in the blender or food processor for a short time. |
Ingredients
Large ripe skinned
tomatoes 4
Green chilli 1
Spring onions (chopped) 2
Ginger root (finely grated) 1 tspn
Salt ½ tspn
Ground black pepper pinch
Lemon (lime) juice 1 tbspn
Coriander leaf
(finely chopped) 1 tspn
