Friday
night’s fish dinner had almost a religious significance when we lived in the UK.
In fact, a few years before it was a religious mandate. With expats from the UK
settling here, it is no shock to find that fish and chips is a very popular meal
and Simon says that 80 percent of the orders are for the good old fashioned fish
and chips.
Simon’s Fish and Chip shop, in Jomtien, is on the short
run-up between the Hanuman statue and the Dongtan Police station, coming off
Thappraya Road as it runs down the hill from the Pattaya end. Well signed, you
won’t miss it.
The restaurant is in a single shophouse, so seating is
limited, but it is in two sections - an outside (but still under cover) area
with garden-style tables and chairs and the inside section with more comfortable
chairs and standard tables. Pictures adorn the walls, as well as blackboard
menus advertising this week’s specials. Plenty of wall fans, so you remain cool,
while watching the world go by.
The menu has expanded to 63 items since our last visit to
Simon’s Fish and Chips, but the fish and chips selection comes first. By the
way, you have the choice of imported Icelandic cod, Scottish haddock, Australian
Dory and others. While we were there, a shipment of boxes clearly marked
“Holland Potatoes” was delivered. Simon tries to get as close as he can to the
traditional ingredients.
The traditional fish and chips items range from a small fish
and chips at B. 120 through to the most expensive being snapper fillet and chips
and salad at B. 335. Mention should also be made of Simon’s ‘Northern Supper’
which includes a large fish and chips, mushy peas and gravy for B. 265.
The expanded menu also covers pies and puddings (how nice to
read “pudding” instead of the pseudo up-market “desserts”) for B. 190-235 and a
selection of grills, sausages and burgers (B. 125-250).
There is another section called Farang Favorites beginning
with one of my favorites, a chip butty for B. 99 and then branching out into
spaghetti, Indian curries and even a pork chop at B. 250.
There
are also some Thai items, Simon understanding that not all Thai partners share
the same enthusiasm for British food.
There is enough of a choice with drinks with local beers B.
65-80, imported VB and Fosters for the Aussies (B. 125) and even Corona (B.
160).
While we made up our minds, a tray with salt and pepper,
tomato sauce and that all-important ingredient - vinegar - was brought to the
table and very shortly afterwards our meals appeared.
We had both ordered fish and chips, with Madame selecting
Icelandic cod and myself the Australian Dory. But I also wanted to make a chip
butty, it being years since I had one, and a side plate with two buttered slices
of soft English bread was added to my order. Madame was delighted with the cod
and I was equally as delighted with my chip butty and the fish and chips, which
come with Simon’s own tartare sauce.
We thoroughly enjoyed our fish and chip selections and we
both agreed that the fish was excellently cooked in a very light batter. The
portion sizes were large and filling. The fish had remained moist and the chunky
English cut chips were wonderful. We get so used to the crunchy string-like
french-fries, which is a shame, as I like English variety much more. And Simon’s
remains very English - even the bread for the chip butty was the English thick
cut style.
If you are looking for an authentic English fish and chip
meal, Simon from Luton, certified and trained by the National Federation of Fish
Fryers in the UK has the real deal. With the extended menu and Thai dishes as
well, Simon is now covering all bases. Do go. You will enjoy it, and it is not
expensive.
Simon’s Fish and Chips, Thappraya Road (right hand side
heading towards the Dongtan beach after the Hanuman statue), 413/141 M12,
Jomtien Complex, telephone 038 267 080. On street parking. Open 12.30 p.m. to 11
p.m.
