Beach Club’s Bargain Bonanza

by Miss Terry Diner

During 2009, the Aisawan Resort became the Pullman Pattaya Aisawan Resort. However, this was more than just a rebranding, this was a major makeover, and this time it is not just the international visitors that have been looked after, but in the dining out department, Pattaya residents have been looked after as well.

Having been told of a “fantastic bargain” at the “KORT night” at the Pullman Pattaya Aisawan Resort (that’s a mouthful on its own), the Dining Out team made a booking at the Aisawan’s Beach Club restaurant for last Tuesday night.

The Pullman Pattaya Aisawan is a beach front property in Naklua, and you get there either via Soi 18 or Soi 16 off the Pattaya-Naklua Road. Turn into the Soi joining 18 and 16 and the resort is very easily spotted on the beach side of the road. The resort is also very large, so just go to the reception desk and ask and they will show you how to find the Beach Club, which is actually pool-side and another section overlooking the beach. The word to describe the venue is ‘spectacular’.

Despite the attraction of the pool side we opted for the air-conditioned section behind glass, which has a central kitchen on display. It was certainly a busy area, with the staff dressed in white traditional ‘fisherman’s trousers’ with orange belt and white top, beating constant paths to the serving counters.

The menu for the KORT (Knights Of The Round Table - but don’t ask me how they got that title for it) is brought to you on a blackboard, and changes each week. There are choices in the starters, and the soup and the main course, and on our evening included marinated salmon with a dill sauce and assorted pork rillettes, and a red garoupa, veal or beef in the mains. The price of this dinner is B. 444, which includes free-flow wines and beer!

As soon as we were seated, we were asked our choice of drinks, with Madame going for the red, whilst I selected the white. It certainly was free flow as our glasses were never empty, being topped up very regularly.

Madame chose the tomato and mozzarella starter whilst I decided on the salmon which came with capers and cocktail onions. Both choices were very pleasant, and were served in generous portions.

Our next course was the almost luminous green snow pea soup. Hot and creamy to the table, and did indeed taste of snow peas. This was a dish that neither of us had experienced before, and for me needed a twist or two of the rock salt and black pepper grinders which are on every table.

Our main course was the Cote de Boeuf for two, with peppercorn sauce, gratinee potatoes and garden salad. Cote de Boeuf is French and means rib steak, and a rib was included in the presentation to show authenticity. The steak was not tough, and although not Wagyu or Australian tenderloin, when looked at in the overall concept of B. 444 including free-flow wines/beer, it was more than reasonable. Once again, the portion was also very large.

I was unable to sample the dessert, being more than full, but Madame of the never-ending appetite did manage the fruit dish and declared it excellent.

The evening was enjoyable, and we could see why we were told that it was a “fantastic bargain.” So what did we think of this new venue? As mentioned above, the location is certainly spectacular - tables around the edge of the swimming pool, or overlooking the beach, or inside with air-conditioning. Very modern and very chic. The KORT night has to be the best value in Pattaya. Four courses and free flow of rose, white or red wines or draft beer for B. 444. This offer cannot last, so go soon. In fact, go now! Definitely recommended!

The other promotions are also good value, with many including a complimentary bottle of wine with dinner, but the Tuesday KORT is simply unbeatable.

Pullman Pattaya Aisawan Resort Beach Club restaurant (off Sois 18 or 16, Pattaya Naklua Road), special promotions six days (Monday-Saturday), 6.30 p.m. to 10 p.m., telephone 038 411 940-8, secure parking in resort’s grounds.

Steamed Fish a l’Orange
Despite the rather grand title, this is an easy way to present steamed fish for family or guests, but rather than the more usual steamed fish with lemon, this is with orange. You will see that this is a very simple dish, and you do not even have to squeeze the oranges. The best serving suggestion is on one of those fish-shaped serving dishes with the candle underneath.

Ingredients                   Serves 4
Fish fillets (cod or any white meat) 1 kg
Cooking oil                            4 tbspns
Onion, chopped                    2 medium
Garlic, minced                        4 cloves
Ginger root, grated                     1 tspn
Orange juice concentrate           1/2cup
Coriander leaf chopped           4 tbspns
Soy sauce                             2 tbspns
Cracked black pepper to taste

Cooking Method

Heat wok over high heat and then add oil. Stir-fry onion, garlic and ginger root in hot oil 5 minutes. Stir in juice concentrate, coriander, soy sauce and pepper; bring to boiling.

Clean wok. Add water and heat to boiling (enough to reach 1 cm below steamer rack). Arrange fish in heatproof serving dish. Pour mixture over fish. Place serving dish with fish on steamer rack. Cover wok and steam about 10 minutes or until fish flakes when tested with a fork.

Transfer serving dish to table and serve with steamed rice.