by Miss Terry Diner

When I looked at my review calendar, I could hardly believe that it had been two years since we reviewed the Hard Rock Café. We had certainly been there for birthdays and special occasions, but not officially. We decided to make amends, and with the lack of good lunchtime venues in Pattaya, we decided we would do lunch.
The Hard Rock Café has been at its Pattaya Beach Road site for seven years, but if you are going, I suggest you park in the Hard Rock Hotel’s secure parking area off Second Road. It may be too difficult to find a parking spot on Beach Road, and it is only a very short walk through the hotel lobby and around the swimming pool.
Arriving at the entrance to the Hard Rock Café we were immediately greeted and taken to a table. The enthusiasm of the staff is infectious and we too began to enthusiastically steep ourselves in the ‘Hard Rock’ culture. In some ways, it would be difficult not to, with gold discs, guitars and costume memorabilia all around the walls. It is worth five minutes just to walk around and gawk at such items as Elton John’s six inch platform boots.
We were also welcomed by Mohamed Yazid, the F&B operations manager for the Hard Rock Café and joined for lunch by the charming duo of Wanpen Chanthariyam, the director of marketing communications, and her assistant.
The menu is a world-wide one, with all the Hard Rock Café’s offering the same fare, other than a couple of spicy Thai additions for the café’s in Thailand. Starters run from B. 160, with most in the B. 200 range (but you are advised to share, unless you have an enormous appetite).
The next section is called Entrees, but in many other countries this would be called “mains” and the portions are likewise large. Many items are only B. 280 such as fish and chips, blackened chicken pasta and the Thai style seafood spaghetti, though the imported meat items are at a premium.
Sandwiches (served with French fries) run between B. 220-350 and they are followed by the Smokehouse items. The menu says that these originated in Memphis Tennessee and the Hickory smoked items includes chicken, beef, ribs and pork chops with most around B. 400, though the BBQ Combo with just about everything is B. 550.
Of course there are salads, sides, burgers (and extra large ones with 10 ounces of beef), desserts, cocktails and wines (Jacob’s Creek at around B. 1400 is eminently quaffable).
We made our choices and did not have to wait long. There was no getting away from the fact that the Hard Rock Café serves huge (American) portions. The Jumbo Combo of starters (B. 410) easily served three to four and the main course of Hickory Smoked BBQ Combo (B. 450 for two meats or B. 550 for three) served at least four more. It is not often that I see Madame stopped in mid munch, but the BBQ Combo did. The rest of the table had to help out, and the hickory taste was delicious. Even the beef brisket just fell apart. Imported Australian beef said Mohamed. Likewise, I needed assistance to finish my chicken fajitas (B. 450). The hot flour tortillas were excellent too, and the guacamole perfect.
I did start this review with the title “Hard Rock Café for lunch”. You can add to that for dinner or just for fun. We did enjoy the Hard Rock lunch experience, and for me, this was increased by the music and the videos. Being an old(er) rocker, it was great to see and hear the Rolling Stones, Bruce Springsteen and the like on the many screens around the cafe. With great food, which comes in huge quantities, and the happy service, it is a great experience. If there is anyone who has not tried the Hard Rock Café, do go. Highly recommended.
Hard Rock Café, Hard Rock Hotel, Pattaya 2 Road, telephone 038 426 635, fax 038 421 673, all major cards accepted. Open seven days from 11 a.m. until early mornings, live music from around 9 p.m. Secure parking in the hotel parking areas.

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Thai eggs with peppers

This is an interesting derivation from Hungarian eggs, and is something that can be made from items found in most family fridges. These types of home cooking always reflect not just the tastes of the region, but also the most abundant and cheap ingredients. While the recipe calls for green bell peppers (capsicum), red or yellow can be used.

Cooking Method:   In a large skillet over medium heat, heat oil and add onion, garlic and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly over low heat for 30 minutes, stirring occasionally. Now add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Sprinkle with chopped coriander and serve immediately.

Ingredients                    Serves 4-6
Vegetable oil                              3 tbspns
Onion, minced                          1 medium
Garlic, chopped                            1 clove
Green bell pepper, chopped                   1
Tomatoes, roughly chopped      2 medium
Salt and freshly ground black pepper
Coriander fresh chopped finely       1 tbspn
Eggs, lightly beaten                       2 large