When we first visited Wi’s restaurant, it had only been open for two weeks, but we were very impressed. At the time I wrote, “We had enjoyed a true ‘fine dining’ experience at Wi’s restaurant at prices that were almost too cheap to be true.”
Since then, its reputation has grown even more, and when we were invited to return to review the food, we were very happy to accept.
Wi’s restaurant is on Pattaya Third Road, almost opposite the X-Zyte disco, and is around 500 meters from South Pattaya Road. It does not have a large frontage to jump out at you, so park anywhere around that area and walk. You won’t miss it.
The restaurant is in two distinct sections, with the street side area open, but under cover, so can be used for smokers, or those who like to dine al fresco, with places for around 30 diners. The inner area is behind glass and air-conditioned, for those who prefer the quiet, as opposed to the traffic noises, and there are table settings totaling around 40. The restaurant has also settled into its own routine, assisted by the very happy service personnel.
The first item we noticed, compared to the original review, is the expanded size of the menu. It is no longer just European and Thai, but there is now a complete American section as well, covering some of the more popular Cajun styles. These include tangy mushrooms (B. 155) and BBQ baby back ribs (B. 285).
There are also several special offers, with a weekly set menu (changes every Sunday) for B. 495 which has four courses and a choice of four main dishes. There is also an ‘all you can eat’ offer with salad from the salad bar, soup and a choice of baby back ribs, chicken or fish for B. 285. Another great value item.
The main menu is comprehensive and inexpensive. In the mains you can have a Weiner Schnitzel for B. 185 or an Osso Bucco for B. 255 for example. Fish dishes range between B. 220-295 and steaks B. 220-595 with imported Australian T-bone at the top end.
The wine list has expanded and covers both the old and new worlds at prices that are eminently affordable, with most bottles in the B. 1,000-1,500 range, and the Thai Monsoon Valley well under B. 1,000. We chose a Lindemans Premier Selection Shiraz Cabernet and this was exceptional drinking at B. 1,100. Highly recommended if you enjoy a typical Australian red. Plenty of body and very smooth.
We began with a pate for Madame and a French onion soup for myself. Madame enjoyed her appetizer, which was very artistically presented, but I went into raptures over my French onion soup. Laden with onion and with a slight ‘bite’ to it. This is how French onion soup should always be. And the price? B. 70!
After the first courses we were given a lemon sorbet to freshen our palates for the main courses. A nice touch.
Madame had ordered a chicken breast fillet in a port wine sauce (B. 220), whilst I was tempted by the fish trio of red snapper, Norwegian cod and salmon with a herb dressing, which came in its own gravy boat (B. 325). Both of us were very pleased with our choices, served on hot plates - naturally.
Both of us turned down the offered desserts, we were more than satiated with what we had chosen, but just took our time to finish the wine, noting that we were not being rushed in any way. It had been a very pleasant evening, with the food costs being under B. 400 a head.
Summing up Wi’s restaurant was easy. It is presenting a fine dining menu at almost cafeteria prices. The food is five star in its quality and presentation and the price is such that everyone can enjoy dining out in style. We have no hesitation in recommending that you should try this restaurant very soon.
Wi’s Restaurant, 394/131-132 Pattaya Third Road, (almost opposite X-Zyte and around 500 meters from South Pattaya Road), telephone 089 251 4966, open seven days 4 p.m. until 11.30 p.m. Plenty of on street parking.

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Tomato with Red Bell Pepper soup

This is a hearty tomato soup, and one that is best made from fresh ingredients! I am aware that bell peppers tend to be a little expensive currently, but the soup is worth it.

Cooking Method Halve and seed the peppers and cut into chunks. Place in a roasting tin with the tomatoes, garlic (halve the cloves also) and olive oil. Sprinkle with rock salt. Place in a pre-heated oven on highest setting. Roast for around 15 minutes, stirring occasionally. Transfer to a food processor and blend while slowly adding the vegetable stock. Continue until the mixture is smooth. Now pour into a pan and heat gently, seasoning to taste. In a frying pan, heat the oil and add the garlic. Cut the bread into small cubes and add to the frying pan, stirring until the bread croutons take on a golden colour. Remove croutons and drain. Divide the soup into bowls and add the croutons and a sprinkle of ground black pepper.

Ingredients              Serves 4
Red bell peppers                          2
Large tomatoes (quartered)      1 kg
Garlic                                 2 cloves
Olive oil                            4 tbspns
Vegetable stock                   300 ml
Freshly ground black pepper
Rock salt
For the croutons
Olive oil                            2 tbspns
Garlic                                   1 clove
Bread slices (thick, no crust)         4