Dining Out in retrospect and prospects:

by Miss Terry Diner

Around this time of year, with another 51 weeks of 2010 ahead of us, it is natural to think back to 2009, with its highs and lows in every sphere. Not just dining out. However, undoubtedly it has been a difficult year for the restaurateurs.
In the past 12 months some of Pattaya’s restaurants sadly closed. It is always a wrench to see or hear of someone’s dreams being dashed. Amongst those who either closed or were sold on was the ambitious More Bar, which never seemed to find its niche in the marketplace. La Dolce Vita had wonderful plans which never came to fruition. Pagoda has been sold on. Bangkok Grill and Orangerie both closed their doors. There were others, such as the Sun Dog Diner which began by offering 24 hour food, and now has gone.

Carol singers entertain guests at the Sheraton during Xmas lunch.

Offsetting the closures were some new starters, some of whom will be more successful than others. More Bar divorced itself from the Marriott and has become a pleasant Irish Pub and Eatery called Dicey Reilly’s. The new Central Festival brought Brazil to Pattaya with Zico’s. (Take your camera to catch the energetic Samba ladies!) The Admiral’s Pub reappeared in Jomtien after hanging around the port in Bangkok and a bewildering array of passing food greets the diner at Sukishi Sukiyaki (Lotus Sukhumvit Road). The Coffee Club opened in the Royal Garden Plaza, and looks to be settling in well. Another new venture for yet another member of the Ottesen family is the sparkling clean Nanda’s on Jomtien Beach Road, and the Alois restaurant opened at the bottom of Thappraya Road.
Of course, the well established players continued to offer Pattaya diners some of the finest and most reasonably priced meals around. Louis Noll’s Mata Hari will be around for ever, or until Louis can no longer swan around the tables, being the ultimate front of house man. Casa Pascal and its younger sister Poseidon are also in it for the long haul and with Pascal’s inventive cuisine will always be popular.
We also had a couple of very pleasant meals at Bruno’s, though looking at the road construction (destruction) on Fredi Schaub’s doorstep, you have to feel sorry for him. One often overlooked restaurant is the Siam Elephant in the Siam Bayshore, great for very different Thai food.
Mention must be made of the Royal Cliff Beach Resort’s Wine Club, presided over by Ranjith Chandrasiri. Still excellent value and the Grill Room restaurant at the Royal Cliff now has something like seven consecutive Wine Spectator awards, a first in the world!
There are many others, such as Jameson’s, Grappa, La Mer, Maharani, Amor and Caf้ des Amis, but just follow us around each week, and see if your opinion matches our review!
As our final ‘official’ dining for 2009, we spent Xmas lunch at the Sheraton Pattaya Resort, and I have to say it was one of the more enjoyable events of 2009. With its young Irish GM Michael Delargy at the helm, the entire resort seems to have perked up. The venue was the ‘Elements’ restaurant, but with so many guests, additional tables were outside on the terrace sitting under white gazebos. We chose the terrace ourselves and it was just so pleasant looking out over Pattaya Bay and its water sports, while sitting back relaxing in the cooling breezes and being waited upon by the happiest service staff around.
With Spencer Kells, a new man in charge of the kitchen who has been everywhere, there was also a sense of renewed culinary interest. The Xmas lunch buffet was superb, with Alaskan king crab legs and sweet Australian oysters and salmon as starters. How could anything go wrong? It didn’t. The choices were extensive. The Xmas turkey was simply the best I have ever tasted. Tender, moist and flavorsome. Our thanks to Michael, Apple and the Sheraton team.
By the way, knowing there was going to be a heavy evening meal ahead we decided against wine, but had the VOSS sparkling water instead. A very refreshing drop in a very attractive bottle. Well worth trying.
So that was 2009. We both hope that 2010 will be a better year for our restaurateurs. I am sure it will be.

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Coconut Prawns

One of the biggest problems with prawns is what to do with the heads or tails? You can present prawns for your guests so that they do not have to hide the tails in the pot plants. Select the plumpest prawns from your supplier or supermarket. Around 8-10 cm long after removing the head and tail is satisfactory, and fresh is best with seafood.

Ingredients          Serves 6 Large prawns, de-veined         36 Lime juice                        ¼ cup Salt                                ½ tspn Curry powder                    1 tspn Ginger                            ½ tspn Grated coconut                2 cups Beer                               330 ml Flour                               3 cups White pepper                  ½ tspn Sugar                            1 tbspn Paprika                          2 tspns Oil                                  2 cups 36 long skewers

Cooking Method
Remove head and tail and de-shell prawns. Cut down the back of the prawn and remove the vein. Combine lime juice, salt, curry powder and ginger in a small bowl. Add prawns, cover and refrigerate for at least two hours. To prepare coconut coating, lightly toast on cookie sheet at 375 degrees for 3 to 5 minutes. In another bowl, mix beer, flour, white pepper, sugar and paprika for the batter.
Soak skewers in water for 5 minutes, then fix prawns on each skewer. Heat oil in heavy skillet. Dip prawns in batter and fry until brown. Roll immediately in toasted coconut. Serve with dipping sauce of your choice.