Chinese food is one of the world’s international
cuisines. Every city in the world has its Chinese restaurants. If you find one
that does not, then stay there and open your own.
The Dusit Thani in Pattaya has had a Chinese restaurant at the top of the main
building for many years. Initially called The Empress, it was revamped a couple
of years ago to be renamed The Peak, a reference to The Peak overlooking Hong
Kong harbor with its amazing cable car.
The Peak is on the ninth floor, and the elevators go to eight, so you have a
curved staircase finally taking you to the top, rather than a cable car. You are
met and greeted by the staff, and before you have even sat down, you are
enjoying a very friendly ambience.
The restaurant is almost semi-circular in plan, with glass all around the
ocean/Pattaya Bay side. The tables are arranged in the same semi-circle, so that
everyone can enjoy the view, one of the most spectacular in Pattaya, especially
at night.
The color scheme is not the usual bright reds you expect in Chinese restaurants
but The Peak is designed on a palette of cream, taupe, and bronze accented by
rich colors of fuchsia and deep red. The interior reflecting refined elegance,
and elegant is the prime word for this restaurant. Forget the noisy restaurants
with trolleys and melamine tables. The Peak is completely at the other end of
the Chinese dining spectrum. The fine dining end.
After being seated we were brought hot towels, such a pleasant change from ones
brought out of the fridge. Again, you are made to feel ‘special’.
The menu is large, and some of the dishes are in small, medium or large
servings, though many of the dishes are individually plated, as opposed to the
Chinese ‘lazy Susan’ shared meals approach. The Dusit Thani people say that the
average price per head (excluding wines of course) is around B. 800, and I have
no need to doubt those figures.
While going through the menu we sat back with a red and a white from the Dusit’s
own label wines, which can be enjoyed by the glass. Quite honestly, unless you
are celebrating winning the lottery and want expensive champagne, the house
wines are very enjoyable, and both were served at the correct temperature.
The staff are very helpful and gently guided us towards the hot and cold
appetizers sample, a selection of jelly fish, drunken chicken, BBQ pork,
deep-fried prawn and crispy spring rolls. Fabulous presentation of this dish. A
great way to start, and the spring rolls were amongst the best I have tried
anywhere, including Hong Kong. Crisp exterior and plump and juicy prawns inside.
Before the main courses we had two soups, the Szechwan and a corn soup with
crabmeat. Both were excellent, with the slightly spicy Szechwan having the
characteristic little ‘bite’ in the back palate.
During this March, The Peak is featuring some different Cantonese dishes,
including beef steak tenderloin with black bean sauce, Canadian / Maine lobster
with authentic Mee Sua Cantonese stock served with noodles, steamed chicken with
Chinese mushroom, rice wine and soy sauce and stuffed abalone with shrimps and
spring rolls served with noodles.
We chose the beef and the abalone as our mains, and once again the presentation
was superb, as were the flavors. Chef Jeeradech from The Peak certainly
understands Chinese and Cantonese cooking (and it was also pleasing to see that
Flemming Schulthess has returned as the executive chef for the Dusit Thani
Pattaya).
The end of our dinner was the provision of toothpicks, brought to the table in a
small silver box. Is this the last word in elegance? I believe so. The Peak is a
restaurant to enjoy relaxed, but top class fine dining in one of the best venues
in Pattaya. Very highly recommended.
The Peak, Dusit Thani Resort Pattaya, 240/2 Pattaya Beach Road, North Pattaya
(opposite the Dolphin roundabout), telephone 038 425 611 ext 2276, fax 038 428
239, email [email protected]. Open seven days 11.30 a.m. till 2.30 p.m. for
lunch and 6.30 p.m. until 10 p.m. for dinner. Plenty of secure parking in the
hotel grounds.
Steamed ginger egg dessert
This is a very different dish, coming originally from
Japan. It is a light and sweet dessert and the presentation of this is
important, as it is with most Japanese dishes. The strawberry can be
substituted with any fruit in season.
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Cooking Method
In a bowl mix the finely grated ginger root,
sugar, sake, two tablespoons warm water and corn flour. Stir until
the sugar has dissolved.
In another bowl beat the eggs and then whisk in the sweet ginger
mixture and then divide into four small dessert dishes and cover
each dish with aluminium foil.
Prepare the steamer with several liters of water and bring to the
boil. Place the dessert dishes in the steamer and cover and cook for
10-12 minutes.
Remove from the steamer and remove the aluminium foil. Slice one
strawberry for each dish and place on the top of the cooked egg
mixture and add the mint leaves as garnish.
Serve lukewarm. |
Ingredients Serves 4
Fresh eggs 6
Ginger root (grated) 2 tbspns
Sugar 4 tbspns
Sake (or sherry) 3 tbspns
Corn flour 1 tbspn
Sesame oil 1 tbspn
Mint leaves 4
Strawberries 4
