by Miss Terry Diner
Fish and chips is a British icon. No self-respecting
suburb is without its fish and chip shop. There have been queues at the fish and
chip shop every Friday night for decades, and the fish and chip shops have been
closed on Mondays for the same time. Kevin and Mark, the proprietors of the
Great British Fish and Chip Shop informed me that as the fisherman did not go to
sea on Sundays, there was no fish for Mondays - so that was why the fish and
chip shops were closed on Mondays. The Great British Fish and Chip Shop
continues that tradition, so don’t go on Mondays.
The restaurant is on the left side of Soi Khao Noi (Boon Sampan), about 1 km
along from the Sukhumvit Road turn in. Go past Mike Orchid Villas and you are
almost there. Go past the Paradise Bar and you’ve gone too far.
It is very new, having only been open for one month when we made our trip.
Incidentally, it was a reader who had suggested to the Dining Out team that we
should sample this restaurant.
Like a traditional English fish and chip shop, there are only four glass-topped
tables, since the majority of diners pick up their fish and chips on the way
home. The place is clean, bright and airy and the staff happy and obliging.
As the restaurant is so new, the official signs had not yet arrived, but even
without them, it was easy to spot the hand written signs.
The menu covers two types of fish and chips (imported Atlantic cod and imported
whitefish, which is John Dory). However, there are many other British standard
dishes on offer, including scampi, calamari, pork sausages (and some in batter),
plus roast chicken, some international dishes such as curries and rice (now
almost a British staple) and other similar. Sides include the very British mushy
peas, garden peas, baked beans, and if you want something screamingly British,
how about a battered Mars bar? There are also beers (B. 50-80) and soft drinks,
and even a ginger beer. The fish and chips dinners are also offered in medium
and large (B. 200-150 for the cod and B. 140-100 for the John Dory).
Since I am particularly partial to English chips, we both decided to go for the
fish and chips, with Madame choosing the large Atlantic cod and a large John
Dory for myself. Both arrived together and the large cut British chips looked
very inviting, Madame in fact into hers before I could even get the photo taken!
We both thought that the size of the portions was adequate and good value for
money. In retrospect, I should have ordered the garden peas (only B. 30) to come
with it, but I was more than filled on our early afternoon visit. Kevin and Mark
said that at this early stage, the hours and the menu are still being fine-tuned
to suit the demand. I just hope they are ready for frantic Fridays!
We both enjoyed the humble British fish and chips, for me with a good sprinkle
of malt vinegar and some of the very nice tartar sauce, whilst Madame just
relished her plateful as it came. We were in complete agreement regarding the
batter. Very good and not too thick.
This restaurant is not looking at the tourist trade, but wishes to conjure up
the appeal of the British fish and chips for all the British ex-pats who are
living here, especially those living in East Pattaya (sometimes unkindly called
the ‘dark side’). That, I think, it does very well. The British fare is good and
the place is not too expensive, and hopefully by the time you get there, the new
signs will have arrived! Do try. Just don’t go on Mondays! And you now know why.
The Great British Fish and Chip Shop, 17/157 M5, Soi Khao Noi, East Pattaya,
telephone 084 561 6476 or 084 561 6478, current opening hours 2 p.m. until 10
p.m. Free delivery on orders more than B. 250, within a 1 km radius of the shop.
Plenty of street parking.
Chinese prawn with bean sprouts
We have just had the annual vegetarian festival, which
lasts nine days. Whilst this is not strictly a vegetarian dish, it is an
original Chinese dish from Peking, but over the years has been progressively
refined, to make it more of a western item these days. However, it is very
flavorsome - just don’t overdo the tomato ketchup!
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Cooking Method:
Wash the bean sprouts under cold water, then line a colander with paper towel
and shake until dried.
Remove head and tail and shell of prawns, wash, dry on a paper towel and chop
roughly into small pieces.
In the wok heat the oil and add the crushed garlic and stir-fry until golden
brown, then scoop out the garlic and discard. Add the finely sliced chilli, then
the bean sprouts and stir-fry quickly for 30 seconds.
Now add the salt, vinegar, sugar, tomato ketchup, ginger root, chopped prawn and
chicken stock. Bring quickly to the boil and leave for one minute.
Serve in a warmed dish with steamed jasmine rice. |
Ingredients
Serves 4
Bean sprouts 125 gm
Prawns, de-shelled, chopped 125 gm
Sunflower oil 4 tbspns
Garlic, crushed 1 clove
Red chilli seeded, sliced 1 small
Salt 1 tspn
White vinegar 2 tbspns
Icing sugar ½ tbspn
Tomato ketchup 1 tbspn
Ginger root, grated fresh ½ tspn
Chicken stock 4 tbspns
