Pan Pan Pattaya Beach Road:

by Miss Terry Diner

The Pan Pan restaurant group has been present in Bangkok and Pattaya for more years than most people realize. Try 33 years! At the Pattaya City Walk (just past the Royal Garden Plaza) on Beach Road, Pan Pan has been there for two years, and at Central Festival for 12 months. How time flies in Pattaya. I also was forced to admit I had not seen this Pan Pan outlet before, which shows how I closely watch the traffic in front and beside me, and not the shops at the side.
We have reviewed the Jomtien Pan Pan previously, but this time we thought the Dining Out team should try the Beach Road outlet. This venue has an al fresco area adjoining and parallel to the road. Move into the air-conditioned area and there are a series of alcoves along one side and a massive refrigerated gelato cabinet on the other. This area then extends rearwards with tables with tablecloths, for a slightly more up-market venue. Outside, in the soi is a pizza oven and a few more tables and chairs al fresco. We also noticed that the tourists seemed to favor the outside dining, while the Pattaya residents went for the air-conditioning. It is winter for most tourists, so I can see that they would lap up the warmth.
We asked for the menu - there was certainly no rushing the diners. The menu is large, both in content and in size, and each item is written in English, Italian, Russian and Thai and has a range of photographs as well. It opens with Cold Dishes, Ham, Salads and Sandwiches. Bruschettas at the lower end (B. 90) with the mixed salad (Insalata Mista) also B. 90 and leading up to items such as a large plate of assorted meats and cheese with pizza bread at B. 500.
Pastas and soups are next ranging from B 130 for a minestrone, through many choices in spaghetti up to the seafood one at B. 340. These are followed by Hot Dishes covering pork, beef, scallops, prawns and other seafood and fish. These are between B. 200-390 (the prawns sautéed with cream and cognac at the top).
The final section covers pizzas and bruschettas, with the pizzas between B. 170 (Margherita) and B. 380 for the four cheese pizza.
Plenty of Italian wines (naturally) and the Prosecco at B. 250 a glass is a very pleasant whet to the appetite. You can also buy it by the bottle at B. 1,400. House red or white (Italian) can be purchased by the glass (B. 120) or by the large (B. 420) or small (B. 320) carafe. Liqueurs and beers are also available at B. 90-100 (small) or B. 140-150 (large).
As there was just the two of us, we decided to try the Fritto Misto, the Italian style fried prawns, seafood and vegetables (B. 350) and also the Pizza with Parma ham (B. 300). What we did not allow for was the size of the portions. They were huge, and our order was enough for four people, not two. Needless to say, we had to ask for a take home pack, which was attended to with a smile. I think the Pan Pan staff have seen unsuspecting diners over-order before!
Our dishes were excellent. A Fritto Misto can be spoiled with old batter and overcooking. This was not the case at Pan Pan. The batter was crisp and flavorsome, and the seafood and vegetables were not overcooked, but retained their freshness.
The pizza arrived on a large wooden platter, with the Parma ham layered on top. We managed to eat half the pizza and that was all, I am afraid. As mentioned earlier, we had over-ordered, so when you dine at Pan Pan, only order a few dishes and top up from there, if needed.
Good Italian food, good portions and a very pleasant venue. We can recommend Pan Pan Beach Road. Do try, next time you are in town.
Pan Pan restaurant, Pattaya Beach Road, mouth of Pattaya City Walk, telephone 038 710 218, open seven days 11 a.m. until 1 a.m., pay parking in Royal Garden Plaza, otherwise street-side on Second Road.

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Prawn in Tomato

This is a typical stir-fry, and the secret is to cook everything quickly and lightly. Prawns in particular do not do well when overcooked. Be sure to mix the corn flour thoroughly so no lumps are left. Some chefs will add the tomato into the final stir-fry, but I believe it is better to leave out and arrange the fresh tomato around the prawns and sauce just before serving.

Ingredients                  serves 4 Shelled prawns                      300 gm Tomatoes (quartered)               4 large Ginger, finely chopped            1 tbspn Tomato ketchup                   2 tbspns Corn flour                              1 tbspn Water                                 4 tbspns Garlic, finely chopped              1 tspn Shallot, finely chopped         2 tbspns Rice wine or Sherry               1 tbspn Chilli sauce                           1 tbspn Sunflower oil                        4 tbspns

Cooking Method
In a bowl place the ketchup and corn flour, adding the water and stirring until smooth.
Heat the oil in the wok and when hot add the ginger, garlic and shallot and quickly stir-fry. After one minute add the prawns (de-shelled and head and tail removed) and continue quick stir-frying for another two minutes.
Reduce the heat and add the rice wine or sherry, the chilli sauce and the ketchup and corn flour mixture, stirring constantly until the mixture thickens.
Place on a large platter with the tomato quarters arranged around the outside. Serve with steamed rice.

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