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DINING OUT &  KHUN OCHA'S COOKBOOK

Early Dining at Manhattans

Dining out in the evening tends to be either a ‘grand affair’ in an up-market restaurant, languishing with post dinner drinks and ‘changing the world’ discussions, or a hurried repast whilst on the way to some function. However, it does not need to be quite so cut and dried. There is an alternative.

The alternative is being supplied by Manhattans Restaurant and Bar and is called “The Early Dining” menu, allowing the best of both worlds – dining in up-market surroundings with quality offerings, but finishing early so that you can still make that evening function. There is also a value added benefit – special lower prices.

Despite having been in its location for three and a half years, amazingly there are some people who are still unsure of the address. Manhattans is in Nirvana Place on the left at the very top of Thappraya Road coming from Pattaya before the descent into Jomtien. With the wide dual carriageway, there is plenty of parking streetside, or down the soi alongside Nirvana Place. Manhattans also offer valet parking, but for the early diners, this is hardly necessary, just park outside.

The restaurant is in two sections – a cocktail lounge with sumptuous seating, with a bar along one side, and then the dining area proper behind two very large aquaria, with a marble walkway and the dining tables and chairs on a slightly elevated level. Large tables, large chairs and plenty of space between them, so private conversations remain private.

Mention should be made of the staff, all in smart uniforms, and all well trained in hospitality and service. Overseeing the evenings is General Manager Hugh Millar, a very well experienced hotelier, restaurateur.

The menu features four appetizers, four mains and four desserts. The March-April offerings include New England clam chowder, Roasted eggplant, lemon and garlic dip with warm pitta bread, Char grilled prawn kebab brushed with barbeque sauce and Caesar salad - prepared and served tableside.

Main courses cover Sirloin steak with roast shallot and mushroom sauce, steak fries and vegetable medley or salad, Thai green curry with pork served with steamed rice, Pan fried turkey breast, green pepper and mushroom stir fry, saute potatoes and sherry sauce and Poached fillet of cod, cheese mustard and parsley sauce, spinach and creamed potatoes.

Manhattans has always had a good wine list, and GM Hugh Millar has introduced some new ‘price range’ bottles, and we decided on the Australian Gossips red, which at B. 1150 was excellent quaffing.

We began with an aperitif in the cocktail lounge, and then moved to the dining area, selecting a table close to one of the very large aquaria.

The range of choices was more than adequate with Madame settling on the New England clam chowder, and the Char grilled prawn kebab brushed with barbeque sauce for myself. The portion sizes were definitely not skimped, and extra BBQ sauce comes in a separate dish. Superb!

For our main courses, Madame selected the Poached fillet of cod, and again this was a very filling dish. I had chosen the Sirloin steak which also came with a choice of several mustards, and the Dijon grainy went well with it. Another excellent dish. Of course, you also get to use Manhattans famous ‘swords’ which double as steak knives! Go and you will see what I mean.

We were replete by that stage, and stuck to our two course dinner. We left by 7.20 p.m. after a very pleasant, and unhurried meal, which we both enjoyed immensely.

The “Early Dining” menu runs from 5 p.m. until 7.30 p.m. (last order) and any two of the three courses is B. 795, or three courses for B. 895. With choices of four starters, four mains and four desserts, the options are enough to cover almost everyone’s tastes, and with around two hours in which to dine, we found the meal was not rushed.

Manhattans Restaurant and Bar has found a niche in the marketplace and is filling it admirable. Highly recommended for diners on the go!

Manhattans, 482/1-4 Thappraya Road, M 12, Jomtien, telephone 038 259 790, closed Mondays, open 5 p.m. to 10.30 p.m. Secure parking and valet service. Complimentary pick-up in Pattaya area. Website www.manhattans-pattaya.com.


Drunken Stir-fried Chicken (Pad Khee Mao Kai)
This is the spicy side of Thai cooking. It calls for five hot chillis, but you can downgrade the thermo-nuclear side by using lesser quantities. If you decide to do this, I would also recommend that you decrease the quantity of garlic cloves as well. This is a strongly flavored dish, but is very easy and quick to cook. You can purchase the minced chicken from the supermarket if you do not have a mincer in the home kitchen.

Ingredients      serves 4
Minced Chicken         2 cups
Garlic                    15 cloves
Chillis (small green)           5
Cooking Oil             2 tbspns
Oyster Sauce           1 tbspn
Fish Sauce (Tiparos) 2 tbspns
Sugar                        1 tbspn
Chicken Stock           1/4 cup
Holy Basil Leaves
(Kaprow)                    1/2 cup
Coriander powder         1 tspn

Cooking Method

In a mortar or food blender, mash the garlic and chillis. In the wok, heat the oil and add the pounded garlic and chilli and stir fry. When the garlic takes on a golden colour, add the chicken meat and continue stir frying, turning rapidly. When the chicken is cooked, add the oyster sauce, fish sauce, sugar, and chicken stock and stir again. Now add the basil leaves and coriander and continue stirring for one minute.
Serve with steamed rice.



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