Friday is the day that people from the British Isles
traditionally have fish and chips. With Jameson’s Irish Pub having a British
landlord in Kim Fletcher, it then comes as no surprise that the Friday daily
special is Fish ‘n Chips! Being rather partial to fish and chips, we chose a
Friday to sample the daily special.
Before we get into the food, there may still a few people who are not sure of
exactly where Jameson’s Irish Pub is located, despite it having been there for
five years. Here is the easiest ways to get there: come off Pattaya Second Road,
turning right into Soi 4 at the Bangkok Bank corner (that is between Pattaya
Central Road and Pattaya North Road and just before Soi 6 on the left hand
side). Follow Soi 4 up and it will veer right about 300 meters from Second Road.
After swinging right you will see Nova Park on your left and Jameson’s
immediately afterwards. You can park in front of Nova Park (if there is room)
but Jameson’s has its own private car park as well, turn left after the pub and
it is 50 meters up the road on the left.
Jameson’s is decked out in true British style, lots of wood, subdued lighting,
wooden floors with appropriately creaking floorboards and memorabilia in
cabinets around the walls. The staff is decked out in black outfits and they are
some of the happiest and most friendly service personnel around.
The first course in the B. 195 special was either a salad, or what was billed as
the “Pattaya Mail potato bread soup”. It is an old publishing joke that any
newspaper is “news today and chip wrappers tomorrow”, but I had never heard of
it arriving in the soup! To keep faith with the publication, that had to be my
choice. “Our” soup turned out to be a large bowl of a very hearty potato soup,
and a great way to begin our meal. (I checked and found no newsprint!) The
spread for the bread was “butter” curls, but hallelujah it was polyunsaturated
margarine! Always spreadable and good for the health. Well done Kim, you must
have listened to your doctor.
After a short wait, the Fish and Chips arrived. I don’t know where Kim Fletcher
gets his fish, but this one would have put up quite a fight. It was enormous and
was almost overflowing the (large) Jameson’s plates. The fish was lying on a
thick bed of chips and covering them, sharing the plate with some coleslaw and
tartar sauce. Of course there was a bottle of vinegar on the table, and a salt
shaker, as no self respecting Fish ‘n Chips can be eaten without them (and
ignore the ‘no salt’ health warnings).
The fish was correctly cooked with absolutely no bones, and the batter was
excellent. The chips were also correctly fried and I was pleased to see they
were substantial items and not the skinny shoe-string chips which are served up
so often, called “french-fries” (when in actual fact they came from Belgium)!
Our waitress asked which dessert we would like, but we were both far too full to
even contemplate another course.
The Dining Out team has now sampled all the current batch of Jameson’s daily
specials, and once more, it is difficult to imagine better value in pub meals.
At B. 195 for three courses, this is sensational, and with the quality and
quantity being first class, it really makes the choice a no-brainer. We enjoyed
the daily specials, and for me the Friday Fish ‘n Chips is tops, closely
followed by the Monday steak night! Highly recommended.
By the way, the other specials are: Tuesday half a roast chicken, Wednesday
steak and mushroom pie in beer sauce and Thursday pork chop with baked potato.
Specials available from noon till 11 p.m. Weekends are taken up by the famous
Jameson’s carvery.
Jameson’s Irish Pub, 80/164 Moo 9, Soi Sukrudee (Soi AR), Central Pattaya.
Secure parking. Open seven days 8 a.m. until late. Telephone 038 361 873, email
[email protected], and website www.jamesons-pattaya. com. Secure parking
in front of Nova Park and another just around the corner 50 meters.
Cantonese Scrambled Eggs
Scrambled eggs are almost a universal dish. Every child
graduates from scrambled eggs in the home kitchen to greater things, like
omelettes. This Chinese recipe adds just a little twist and a subtle
flavour. I have added the twist of cracked black pepper, as I have found it
heightens the flavour of the ginger. Omit if you want to be totally
authentic in this Cantonese dish.
|
Cooking Method
Lightly beat the eggs, with the sugar, sesame oil, ginger and soy
sauces and add the spring onions, tomatoes and chicken stock and a
pinch of salt and cracked black pepper.
Heat the oil in the wok and add the egg mixture, stir fry gently and
remove from the wok as the top starts to set.
Serve immediately on four warmed plates. |
Ingredients Serves 4
Eggs 4
Sugar pinch
Sesame oil 1 tspn
Chinese light soy sauce 1 tspn
Chinese dark soy sauce 1 tspn
Ginger syrup 1 tspn
Spring onions (chopped) 6
Chicken stock 150 ml
Salt to taste
Cracked black pepper to taste
Vegetable oil 2 tbspns
Tomatoes (skinned, chopped)
