BKK Grill:

   by Miss Terry Diner

Don’t worry if you have never heard of the BKK Grill. I hadn’t either until a few weeks ago when I stumbled across it in The Avenue on Second Road. Unsure of what I really wanted to eat, I strolled around wondering if I should have a pizza from Pizza Pizza by Yanee, go for the British counter lunch at Shenanigans, try one of the various cuisines on offer at Orangery by the Sea, or settle for something from one of the franchised eateries. It was then on the first floor (although the ‘official’ description is “Second floor in front of Box Office”), tucked away in the furthest dark back corner on the right that I found the BKK Grill.
The restaurant is in two distinct sections. Outside there are a number glass-topped tables, and many of the diners had chosen to dine there. Inside is air-conditioned with the tables set out in rows in fairly unimaginative cafeteria style. On the tables are a selection of sauces and condiments. Along the back wall is a kitchen behind glass, so you can see the food preparation. The service staff are outfitted in black with black aprons and the atmosphere is quite smart. The cutlery is also brought at time of ordering (cafeteria style) but is of good quality and not of the Uri Geller bending spoons variety.
The menu is a large affair, with the dishes being shown in photographs, and the sizes not exaggerated in any way. Most are a small grilled patty (pork or chicken) which comes with sauce, fries, coleslaw and a piece of thick toasted bread. This reveals the concept of the restaurant, where similar dishes can be pre-prepared and the grill and fries done on order and served quickly. This style of cooking lends itself very well to lunchtime eating, when time can be limited.
Prices range from (in the main) B. 79-99 and that covers pastas, pork and chicken, and includes a Cordon Bleu and a ‘cheesy chicken’. Soups are B. 39 and burgers B. 89 and a shrimp cocktail is B. 59. Salads are B. 59-89. Seafood items are generally B. 79-199 and beef items B. 149-390 with a T-bone at the top end. The menu even shows the differences between rare and well done. There are various combinations on the menu ranging between B. 119-199, depending upon the constituents, with some seafood items having a premium. And yes, there are desserts.
I chose (on this occasion) a teriyaki pork which came, as the photograph suggested, with a small container of teriyaki sauce and another of pepper sauce, as well as the fries and slaw and toasted bread. The pork patty was of good size and correctly cooked and the sauce was very flavorsome. Fries not overdone and there was certainly enough for a lunchtime meal.
At no stage was I being rushed (as sometimes happens in some inexpensive restaurants relying on numbers to provide the bottom line) and all in all it was a pleasant experience.
The BKK Grill is not fine dining in any way, but it is better than the usual ‘cafeteria’ style. The service was friendly and more than adequate, the portions were satisfactory, without being enormous, and the prices are very low. With my pork steak I had a glass of soda water and the total bill for my lunch came to B. 99. The Dining Out team can give the thumbs up to this restaurant. It does fill a void in the Pattaya restaurant scene, especially as a lunchtime venue. Incidentally, I have tried this restaurant on several occasions for lunch, and have not been disappointed.
The BKK Grill, The Avenue, Second Road (next to the Dusit D2 baraquda), open seven days, 11 a.m. until 10 p.m., telephone 038 723 692, secure parking in The Avenue parking station.

Oysters ‘Taco’ style

Oysters always have a little magic associated with them, and for many there is nothing to beat oysters natural with a little lemon juice and Tabasco, but don’t believe everything you hear about the power of oysters.
However, there are many ways of presenting oysters, and one interesting recipe comes from Louisiana. Many years ago, there was an immigration of Yugoslavians to Louisiana, where they settled along the mouth of the Mississippi River. Many became oyster farmers. Since they were known by their nickname, ‘Tacos’, this gave rise to this way of presenting oysters.

Cooking Method
Place oysters on the half-shell on baking tray. Cut bacon rashers into small pieces and cover the oyster. Add the Tabasco, lemon juice, tomato sauce, salt and pepper and a little sugar. Now cover each with shredded cheese (the more flavorsome varieties work best here).
Bake at 450 degrees F for 10 minutes, or until the cheese begins to bubble.
Using tongs, place oyster shells on a base of rock salt and serve immediately.

Ingredients     Serves 2
Oysters in the half shell     12
Bacon                    4 rashers
Lemon juice               ½ tspn
Tabasco sauce dash
Salt and pepper
Tomato sauce              4 tspns
Granulated sugar          ¼ tspn
Cheese, finely shredded ½ cup