For some reason, many restaurants reserve their roasts till the weekends. For a dedicated roast enthusiast, seven days is far too long between roast potatoes, so when Landlord Kim Fletcher invited the Dining Out team to review the Jameson’s Irish Pub Tuesday roast chicken special, we did not need much cajoling.
Jameson’s have rotating B. 195 specials Monday to Friday (carvery at the weekends) which are all priced at B. 195 and cover soup or salad, the daily special and pudding or ice cream. (For reference, Monday - steak night, Tuesday - roast chicken, Wednesday - steak and mushroom pie, Thursday - pork chop and Friday - fish and chips.)
Just in case there is anyone left who does not know how to find Jameson’s, it is easily reached from Pattaya Second Road, turning right into Soi 4 (at the Bangkok Bank and before Soi 6 on the left) and following the road up, curving right at the top and Jameson’s is immediately on your left (after the 7-11). There is one parking area there, and if this is full, there is another one clearly signposted turning left after the pub itself.
The pub is very traditional inside, with the ‘long bar’ along one side, a library area with chesterfield chairs, another section with its own big screen TV (as well as many standard sized ones dotted all around the pub), plus the regular floor area and a twin pool table area off to one side. The happy staff are decked out in uniform, complete with the long continental aprons, and it would be difficult to maintain a dark mood in such surroundings.
Although we were there to specifically try the Tuesday special, a word about the standard menu is in order. Thai items are generally B. 150-160, whilst European food is around B. 150-350, and from previous experience, these come in large portions.
However, as it was the intention to sample the Tuesday Special, that became my choice, which came with minestrone soup or salad (I chose the soup) and afterwards the ice cream.
Madame was looking forward to the Thai food, and selected the Panang goong (prawns in Panang curry sauce), and a steamed fish. Both of these items she rated very highly; however, her eyes were bigger than her stomach, so we ended up with a take home pack as well (sorry Kim).
I began with the minestrone and it was certainly chockablock with vegetables, and I added just a dash of Worcestershire sauce to spice it up a little to meet my personal taste that evening.
Despite the fact that the roast half chicken is done in the roasting pan, with the potatoes, onion and carrot, which does take time, the main course was soon served on a very hot plate with the chicken also surrounded with plenty of garden peas, plus a separate container of gravy. I also cut my roast potatoes and dropped some butter between the halves to really heighten my enjoyment. The chicken was not dried out and obviously had been a very full plump chicken when in the farmyard. I took my time and enjoyed every mouthful.
By the way, we drank the house wine by the very large glass (B. 200), a full bodied Australian red. Very good quaffing.
It is a mistake to think that all food that is served in a pub is automatically ‘pub grub’. The food in Jameson’s Irish Pub is definitely restaurant quality (having a Landlord who is an accredited chef always helps), though the sheer size of the helpings is pub style, but there the similarity ends. The food we tasted, both from the Thai menu and the Specials menu, was of a very high standard. And if you enjoy a roast, as do I, then Tuesday’s roast chicken with all the trimmings will give you everything you want. And at B. 195 for three courses is stunningly good value. This review comes with our very high recommendations.
Jameson’s Irish Pub, 80/164 Moo 9, Soi Sukrudee (Soi AR), Central Pattaya. Secure parking. Open seven days 8 a.m. until 1 a.m. (specials available 12 noon until 11 p.m.) Telephone 038 381 873, email info@jamesons-pattaya. com, www.jamesons-pattaya. com.

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Pork with Five-Spice sauce

A traditional Chinese dish this week, and you can substitute beef or chicken for the pork. It can be served with fried egg noodles instead of steamed rice if you wish, but poured over the egg noodles and garnished with coriander makes this a very flavorsome dish.

Cooking Method:   Mix together the garlic, salt, ginger, soy, sugar and Five-Spice until the sugar is dissolved. Cut the pork into small bite-sized pieces and add to the mixture and leave for 15 minutes in the refrigerator. Heat the oil in the wok and add the meat mixture, quickly stir-frying for two minutes or until the pork changes color. Add the stock and bring to the boil. Mix the corn flour with one tablespoon water and slowly add to the wok, stirring constantly, until the sauce is slightly thicker. Serve immediately.

Ingredients          Serves 4
Lean pork                      350 gm
Garlic clove crushed                1
Salt                               ½ tspn
Fresh ginger root grated ½ tspn
Dark soy sauce            1 tbspn
Sugar                            1 tspn
Five-Spice powder         1 pinch
Sunflower oil            1-2 tbspns
Beef or chicken stock   150 ml
Corn flour (cornstarch)   1 tspn