The More Bar and Grill has slowly changed to be the
Moooore Bar and Grill, and I am happy to report that the change has been for the
better.
For many people, the location of the Moooore Bar might still be a mystery. No
longer. For the ‘old hands’ it is where Delaney’s/Shenanigans once was. For
newbies, it is on Second Road, just past the Royal Garden Plaza and on the same
side as the Marriott Resort and Spa, and is actually underneath the Marriott’s
Garden Café.
Inside, it is not the usual faux wood and leprechauns, but it is a rather
up-tempo venue, with a central oval bar, a kitchen behind glass along one side,
a raised dais for live music and a pool corner which has a dartboard as well.
Comfortable padded chairs and good sized tables and a nook with moooore pillows
and moooore TV screens than you can count (sorry about the puns). The cutlery
and crockery are definitely better than the usual pub standard, and the rock
salt and peppercorn grinders on the tables also helps to lift the venue
somewhat. The service girls are outfitted in black striped shirts and meet
everyone with a smile.
There is a new manager (Cat and he’s Irish and knows pubs), and a new menu and
new special promotions. The daily specials are very interesting. B. 199 net
(other than Sundays) with beef stew (Mon), chicken breast (Tues), cottage pie
(Wed), pork chop (Thurs), fish and chips (Fri) and lasagna (Sat), plus the
Sunday roast which is B. 249.
If the daily special doesn’t grab you, then the a la carte menu is quite
comprehensive, despite the fact that it is not extensive. Snacks and starters
come first, ranging between B. 120-330 with potato wedges, nachos, chips and
dips and even spicy marinated olives.
Next up are soups and salads (B. 90-185), then some grill items. With Aussie
Luis Zamora in charge of the Marriott kitchens, you can be assured of getting
some excellent imported Australian Black Angus cuts of meat, but of course these
are premium items around B. 900.
Hamburgers are next (B. 200-245), then sandwiches (B. 220-260) and specialties
(B. 165-255) which includes BBQ pork ribs and a chili con carne. Pasta and pizza
(B. 220-230), and then there are a selection of Thai favorites (B. 150-220)
including tom yum goong.
Moooore Bar also does breakfasts (from 11 a.m.) with the smaller being B. 130
and the larger, with moooore of everything (sorry again), B. 290.
Moooore also prides itself on its range of beers, claiming to have the largest
selection of draft beers and ciders, including all the usuals, plus Hoegaarden,
Leffe, Weihenstephan and Stowford Cider. Happy hour runs from 4 p.m. until 8
p.m. every day, during which you can score a pitcher of Heineken or Tiger for B.
150, for example.
It was a Thursday when we did our review, and the daily special pork chop looked
too good to pass up. It came with a gravy boat with the lovely onion gravy and
the vegetables included grilled eggplant, zucchini and red and green capsicum
(bell peppers), such a welcome change from the steamed carrot and beans that
seem to be everywhere these days. With the rock salt and peppercorn grinders to
add any extra zing needed (and it did not need much), this was a filling and
very enjoyable meal.
Madame had her heart set on the BBQ ribs and chicken and a full plate arrived,
complete with finger bowl. The empty plate at the end said it all. An excellent
dish!
The Moooore Bar and Grill is offering all the normal pub-style amenities, and
serving excellent food in good sized portions. With all the sports TV channels
being covered, this has to be one of the better venues for the pub regulars.
Pleasant service, enough variety and good ambience. Do try it.
Moooore Bar and Grill, underneath the Marriott Resort and Spa Garden Café,
Pattaya Second Road, telephone 038 411 755, fax 038 429 926. On-street parking
or more in front of Moooore Bar itself. Open seven days 11 a.m. until late.
Grilled cheesy prawns
With prawns still being very plentiful, this week’s
recipe is a stunner. If you like an “Asian” flavor to it, substitute
coriander for the parsley.
One important feature with all prawn dishes is not to overcook, otherwise
the prawns, especially the smaller ones, will get very tough and rubbery.
It is also suggested that you remove shells, heads and tails and de-vein the
prawns before cooking, although some people like the tails left on.
|
Cooking Method
In a large skillet, sauté onions and garlic in olive oil until
golden.
Add the prawns and sauté for 2 minutes, then add white wine,
tomatoes and lemon juice and sauté for 5 more minutes, constantly
moving the skillet.
Now add salt and pepper to taste, then add bread crumbs and cheese
and sauté for 2 more minutes.
Serve over a bed of rice or noodles and sprinkle with the chopped
parsley. |
Ingredients Serves 4
Prawns 24 large
Garlic, chopped 2 cloves
Onions, diced ½ cup
Tomatoes, peeled and diced 2 large
Olive oil 2 tbspns
Bread crumbs ½ cup
White wine ½ cup
Lemon juice 2 tspns
Salt and pepper
Chopped parsley
Parmesan cheese grated
½ cup
