by Miss Terry Diner

After 11 years of trading in Pattaya, Greg’s Kitchen on Second Road has to be one of the more successful restaurants in town. 11 years means Greg must be doing something right. We caught up with Greg one evening and he told us of the latest developments in his restaurant.
The first and most obvious was some bamboo around the walls, giving it a more ‘rustic’ or tropical ambience, and there are now three well defined areas of the restaurant. A smoking and a non-smoking on the external terrace, and then the inside non-smoking air-conditioned area. And of course, there is Greg, making sure that everything is running correctly, as well as supervising the kitchen. He is not the kind of person to leave things to chance.
By the way, parking is really not too much of a problem. You can park on the left side of Second Road, or in the new development just before Sois 6/1 and 6, or you can turn right into Soi 4 with the Bangkok Bank on the corner and park there.
The new menu is a photographic one, and has three languages - English, Russian and Thai. With the Russians being hearty eaters, Greg’s Kitchen is very popular with them.
The menu is also very large, and each item has its number, so you order by number, as well as by name. No slip-ups using that formula! Starters are around B. 160-195, other than the prawns Provencale at B. 220. Pizzas are a new addition (B. 295 for most), followed in the menu with burgers (fish, steak, chicken or pork) all of which come with chips at B. 295.
British favorites (B. 299) get a couple of pages on their own, and every British favorite is there. It includes roasts (every day) and pies, gammon, fish and chips and liver and bacon. There is also a choice of 12 different potatoes! Then there are the European, or international, dishes (B. 259-450) with schnitzels, cordon bleu fillets, stroganoff, goulash, chicken Kiev, Norwegian salmon and so the list goes on.
There are also Thai items (B. 160-195), jacket potatoes, salads, pastas, sandwiches and all day breakfasts and a number of desserts.
Drinks include beers (B. 95) and wines, with house wine B. 950 for one liter. There are also cocktails and spirits and juices.
We spent some time deliberating over the menu, and it is worth taking your time. For a starter we chose the deep-fried mushrooms which came with garlic mayonnaise. We shared this and there was more than enough for both of us, and the mayo was moreish.
For my main course, I could not resist menu item # 69, a gammon steak with garden peas and thick cut English chips. When it arrived at the table, it was hot, the gammon was really thick cut and the peas were green and wonderful. If you like gammon, this is a great treat.
Madame went for the full British dish of liver and bacon and with a supreme effort managed to clear the plate. Again, if you like liver and bacon (large pieces of back bacon, by the way), this is the dish for you.
At the end of the evening, Madame and I were in total agreement as to what Greg was doing to make his restaurant so successful. He is supplying well cooked, good food in very large portions at a very reasonable price. It is not often that a restaurateur will suggest to us that we share the starter so that there would be enough room left for our mains! He was correct. At the end, we could not even find enough room for desserts!
Greg’s Kitchen remains one of Pattaya’s best choices for good wholesome food and value for money. If you haven’t tried it, then you should. If it is a while since you’ve been there, it is worth a return visit.
Greg’s Kitchen, 370/21-22 Pattaya Second Road, North Pattaya (just before Soi 4 and Bangkok Bank on the right, almost opposite Soi 6 on the left), telephone 038 361 227, open seven days 8.30 a.m. until 11 p.m., parking in Soi 4, or along Second Road.

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Potato Salad - Asian style

Salads are something you can eat all year round in Thailand. This salad is based on German potato salad, but given a unique twist with some Asian herbs. It is easy to make, but just that little bit different to make your guests ask for more.

Cooking Method:   Place potatoes in a large pot of boiling salted water, and cook about 20 minutes, until potatoes are tender. Now cut potatoes, while still hot, into 2 cm pieces. Set aside to cool. Heat the olive oil in fry pan. Add the onion, garlic, salt, and pepper and stir-fry until tender. In a bowl, whisk the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, chilli sauce, wasabi powder, ginger, crushed bacon bits and turmeric. Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, and coriander until well mixed. Place in refrigerator until serving.

Ingredients                Serves 6
Potatoes, scrubbed               750 gm
Extra virgin olive oil              2 tbspns
Onion, diced                          1 large
Minced garlic                        1 tbspn
Salt and pepper to taste
Mayonnaise                            1 cup
Lemon juice                         1 tbspn
Worcestershire sauce   1 tablespoon
Sesame oil                         ½ tbspn
Chilli sauce                           1 tspn
Wasabi powder                      1 tspn
Ground ginger                        1 tspn
Ground turmeric                     1 tspn
Bacon bits (crushed)               ¼ cup
Fresh coriander chopped         ¼ cup