Wi’s Restaurant: by Miss Terry Diner

Australian visitor says “The best meal in Thailand”

As we all know, prices for everything go up each year. How many times have you been to a restaurant to find new and higher prices written in beside the old price? Many times we are sure. Imagine my surprise when I found that the new prices in Wi’s restaurant had actually gone down! Since the prices were most reasonable 18 months before on our first review, this new pricing policy is almost unbelievable.

Wi’s does not have the largest frontage in town, but is not difficult to find. It is on Third Road, almost exactly opposite the large X-Zyte disco, and Third Road offers plenty of parking on both sides of the road.

The restaurant is in two distinct sections. The first is an undercover, but open, front section seating around 30 people, so smokers are catered for, whilst the second is the glassed-in air-conditioned back section which could take up to 40. Both areas had the tables covered with green tablecloths and white throw-overs, and everything was sparkling clean and very attractive.

With my usual Madame having other commitments that evening, my dining out partner was a lovely Australian lady tourist and her first comment was just how inviting the restaurant had looked from the street.

We chose the air-conditioned area and began with a cleansing ale, which we drank while perusing the very extensive menu. Take your time, as there will be many choices which will appeal. Guaranteed. Even in the Thai menu. And the low prices make whatever your choice an affordable one.

Dishes on offer include appetizers such as Tangy mushrooms at B. 155 and Cajun Chicken wings at B. 190. Soups include an interesting New England Clam chowder at B. 90, and many salads such as Wi’s Caesar salad at B. 165. Mains include choices from a New Orleans cuisine as well as the more usual European items like beef tenderloin B. 255. Beef dishes include imported Australian steaks, and much more. When you go, you will see.

We began our culinary experience with a complimentary ‘amuse bouche’ of deep-fried calamari with a cocktail style sauce. Hot bread rolls were also served with a rosette of herbed butter. Our Jacob’s Creek wine from Australia (B. 1250), which had been allowed to breathe, was poured at this stage and this is an excellent quaffable wine which can be savored during the entire evening.

Madame began with the deep-fried onion tower (B. 155), whilst I chose the avocado, cheese, tomato and Parma ham salad (B. 170). This latter dish came with a double dispenser of olive oil and Balsamico and the piquancy of the vinegar and the mellowness of the avocado went very well together. I enjoyed it so much I was even contemplating canceling my choice of main course and having a second plate of the avocado salad! Fortunately, I did not, as the main course also turned out to be excellent.

Before our main courses we were treated to an orange sorbet, which kept the palates clean and we sat back enjoying ourselves and supping on the wine.

Madame had chosen the Filet Mignon (B. 450), whilst I had decided on the sliced pork Zurich style with rosti potatoes (B. 205). The mains arrived on pre-warmed plates and the large size of the portions was remarkable. So much so that I even enquired to make sure these were standard amounts. We both enjoyed our choices immensely, with my dining out friend even commenting on how well the asparagus spears had been cooked.

It had been a wonderful evening. My dining partner spontaneously said, “This has been the best meal I have had in Thailand.” It had certainly been a great experience and at the price, it would be difficult to find better value for money. This restaurant deserves your patronage and you will not be disappointed. Excellent food, very pleasant ambience and incredibly inexpensive. Very highly recommended. Do go and spoil yourself!

Wi’s Restaurant, 394/131-132 Pattaya Third Road (almost opposite X-Zyte and around 800 meters from South Pattaya Road), telephone 038 413 454 and 089 251 4966, open seven days 4 p.m. until 11.30 p.m. Plenty of on street parking.

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Gazpacho - The famous Spanish cold soup
Gazpacho is always served cold, so it is a most refreshing soup for these hot days. This recipe is particularly simple, as it uses canned tomato juice, rather than having to process tomatoes in the blender. You will need a blender to prepare this soup, but do not over blend. The soup should have a thick consistency. You can also substitute red and yellow bell peppers for green if you wish.

Ingredients                 Serves 4 Tomato juice                            1 litre Cucumber peeled and chopped        1 Green bell pepper cored and chopped                                  1 Onion chopped                               1 Garlic                                   2 cloves Olive oil                               2 tbspns Vinegar white                       4 tbspns

Cooking Method
Using the blender, first chop up the garlic, then add the cucumber and bell peppers (capsicum), adding tomato juice as needed to liquefy. Finally add the rest of the juice. If you want elegance, press through a sieve. If you’re going for heartiness, just leave it the way it is. Mix in the olive oil and vinegar. Now refrigerate overnight.

When ready to serve, pour into bowls and garnish with salad vegetables as you see fit: minced or notched and sliced cucumber; thin green bell pepper slices; chopped coriander and croutons.

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