Lifestyle

The question that comes up time and time again for the Dining Out team is “How do we get our restaurant reviewed?”  The answer is really quite simple - invite…

Cucumber and Lemon Sauce Chicken

Friday, 12 June 2015 Issue Vol. XXIII No. 24
This recipe is a variation on the Chinese Chicken in Lemon sauce.  There are no difficult items to obtain and your supermarket shelves should provide all the ingredients. Cooking Method Place cucumbers in colander.  Sprinkle with salt, and drain for…

Ginger and garlic prawns

Friday, 05 June 2015 Issue Vol. XXIII No. 23
This recipe is for the Chinese version, rather than the Thai ginger and garlic prawns. It is a quick and easy wok dish, though you must be careful not to overcook the prawns which will go rubbery or the garlic…

Wining and dining with a giraffe

Friday, 14 June 2013 Issue Vol. XXI No. 24 By Dr. Iain Corness
The DeVine Wine Club presented another spectacular wine appreciation evening with five wines from South Africa served by waitresses in Crocodile Dundee safari outfits and the doors guarded by lovely…

Mela Cotta con salsa d’arancia e gelato

Friday, 29 May 2015 Issue Vol. XXIII No. 22
For students of language, as opposed to cooking, today’s recipe has an Italian heritage. The dish itself is an Italian dessert, and the recipe was given to me by Italian chef, Luigi Fadda. You have to admit that the Italian…

Stonefish Wines at La Ferme

Friday, 07 June 2013 Issue Vol. XXI No. 23 By Miss Terry Diner
About one year ago I called the La Ferme restaurant “the most outstanding new restaurant in Pattaya.”  Since then, it has settled and found its feet and place in the…

Contra Filetto di Manzo sul Letto

Friday, 22 May 2015 Issue Vol. XXIII No. 21
As you might have guessed, this is an Italian recipe. It was actually given to me by Luigi Fadda when the Amari had the La Gritta restaurant, where the Mantra is today. It is an easy recipe to cook, with…

Delicato at the Sheraton

Friday, 31 May 2013 Issue Vol. XXI No. 22 By Miss Terry Diner
The Delicato Family Vineyards were featured at a wine dinner held at the Sheraton Pattaya.  The facilitator was the very affable American Ryan Stewart, who took pride in describing just…

Load your potato skins!

Friday, 15 May 2015 Issue Vol. XXIII No. 20
I was reminded of this recipe while making mashed potatoes and looking at the unwanted potato skins.  Loaded potato skins is a great snack, and you seemingly whip it up in a couple of minutes.  The secret here is pre-cooking…

The Pizzeria at Hard Rock Hotel

Friday, 24 May 2013 Issue Vol. XXI No. 21 By Miss Terry Diner
The Hard Rock Hotel Pattaya has built up an excellent reputation for its food over the past few years.  Both for the hotel itself and for the Hard Rock Cafe…

Jamaican pork fillets

Friday, 08 May 2015 Issue Vol. XXIII No. 19
This is an easy recipe to produce a very tasty way to present pork fillets. The herbs and spices are all readily available here. Cooking method Pound the pork fillets to around 1 cm thick. Heat cooking oil in the…

Rothschild family visits Mantra

Friday, 17 May 2013 Issue Vol. XXI No. 20 By Dr. Iain Corness
Baron Edmond de Rothschild was represented in Pattaya’s Mantra restaurant at a wine dinner featuring some of the many and varied wines to come under the “Compagnie Vinicole Baron Edmond…

Cold soup? Yes - Gazpacho!

Friday, 01 May 2015 Issue Vol. XXIII No. 18
The hot season is here again - with a vengeance, and time to think again about cooling, refreshing soups. Gazpacho is a famous Spanish soup which is served cold. The use of your blender makes this a very easy soup…

Chef Alberto hosts Lungarotti wine dinner

Friday, 10 May 2013 Issue Vol. XXI No. 19 By Miss Terry Diner
“Passion” is what separates the “ordinary” from something “special”.  The Centara Grand Mirage Beach Resort Pattaya has an Italian chef who exudes the passion of his homeland.  There can be…

Camarones al Mojo de Ajo (AKA Garlic Prawns)

Friday, 24 April 2015 Issue Vol. XXIII No. 17
This recipe came from a Colombian chef I met in the Royal Garden a few years ago.  The Colombian/Spanish cuisine is very similar to some Thai dishes, but just read through the ingredients for these prawns - one TABLESPOON of…

Casa Pascal’s new menu

Friday, 03 May 2013 Issue Vol. XXI No. 18 By Miss Terry Diner
Casa Pascal and its owners Kim and Pascal Schnyder are very well known in the culinary side of Pattaya dining, having opened the doors of their eponymous restaurant 12 years…

Avocado Fajitas

Friday, 17 April 2015 Issue Vol. XXIII No. 16
Fajitas make for a fun dish. This one is not difficult to make and will have your guests wanting more. If you want a more “Mexican” flavor, you can add a jalapeno pepper. Cooking method Cut half the avocado into…

Parrot’s Inn Bistro

Friday, 26 April 2013 Issue Vol. XXI No. 17 By Miss Terry Diner
How does a restaurant in Pattaya manage to stay beneath the radar for five years?  After reviewing the Parrot’s Inn Bistro restaurant last week, I think the feathered creature must…

Scrambled Eggs Unscrambled

Friday, 10 April 2015 Issue Vol. XXIII No. 15
Do you start your day on an egg? One of the most popular breakfast items is surely scrambled eggs. Unfortunately, there are many breakfast cooks who simply whisk the eggs, drop in the frying pad, toss a couple of times…

Thai Rice Soup (Khao Tom)

Friday, 03 April 2015 Issue Vol. XXIII No. 14
This is one Thai dish which is universal.  Khao Tom (rice soup) can be found anywhere, and most city blocks will have at least one local ‘restaurant’ that specializes in this dish.  Khao Tom is the base to which you…
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