We live on the Eastern Seaboard of
Thailand. We have all been to more than a few seafood restaurants. We have
seen it all. However, after a visit to the Seafood Emporium, think again.
Someone has finally done it differently, and done it well.
This restaurant was only nine days old when we visited last week, but having
been given a very positive report by a friend, the Dining Out team decided
to call.
To find it, drive up Jomtien Beach Road Soi 5 (the one with the Immigration
police), go to the end and turn right. View Talay Residence 4 is on your
right, and Seafood Emporium is on the ground floor.
The restaurant has a glass frontage and inside is all chrome, stainless
steel and color, with orange tablecloths with white throw-overs and a large
refrigerated delicatessen cabinet dividing the entrance from the kitchen
behind it.
We were met by three charming waitresses in faux-nautical outfits, plus
Daniel King, the ex-Australian resident, who had brought the concept with
him from Down-under. This is a ‘deli-restaurant’ specializing in seafood
marinades, something you will not find anywhere else.
The concept is such that you can order your seafood from the deli section
and take it home and cook it yourself, or you can dine-in ordering from the
menu, and be looked after by Daniel’s chefs. We stayed!
The
menu is quite extensive, but definitely not padded out with the usual
“prawns done in ….” and name your stir-fry sauce. No, you choose from such
items as Moroccan Spiced Yoghurt Snapper, which has been marinaded in
yoghurt, ginger, cumin, cinnamon, coriander, lime and mint. Or how about
Texan BBQ Scallops, done in tomato sauce, Tabasco and dried chillis, or
Garlic Mustard Basa Fillets with the marinade being lemon juice, olive oil,
Dijon mustard, dill, salt, pepper and garlic? As I said at the outset. This
is a very different way of presenting seafood. And what is even more
outstanding, is that almost every item is well under B. 200, and all mains
come with salad/coleslaw and a choice of potato styles.
The menu does not end with marinades, however. There are several choices of
breakfasts, starters, soups and salads, and other main dishes such as
Traditional Beer Batter Fish and Chips, with the recipe for the beer batter
coming from Peter Doyle, of the famous Doyle’s Seafood in Sydney, an
Australian icon these days. For those requiring traditional Thai, there is
also a good selection of local favorites.
The wine list is small with five whites, six reds and house wines and covers
French, Australian, Chilean and Spanish. The most expensive is B. 1,040, so
eating and drinking here is not an expensive experience.
We discussed the fare with Daniel, and decided that we would go for a
‘tasting’ menu, small samplers of his different dishes. The Boston Clam
Chowder was an excellent thick soup, loaded with clams and crabmeat and
potato, with corn, bacon and herbs; followed by smoked salmon on rye bread,
another great starter, and we were ready for more.
The next dish we tried had two serves of calamari done in Thai and Greek
Island styles. Again we were taken with the flavors imparted to the humble
calamari. We tried the Mediterranean Sea Bass Fillets (done in sun-dried
tomato with olive oil, black pepper, parsley, capers, anchovies and lemon
juice), contrasting it with the Garlic Mustard Basa Fillet. Madame liked the
Mediterranean, whilst I voted for the garlic mustard. Mention must be made
of the chips. None of the stringy French fries, but substantially cut and
delicately deep-fried Aussie chips. There was more, but do try the raspberry
crepes to finish!
This restaurant is a breath of fresh air. Beautiful, subtle tastes and
flavors. We could have gone on all night if we could have found the room. A
great addition to the dining out scene in Pattaya-Jomtien. Very inexpensive
and highly recommended.
Seafood Emporium, Shop 2 View Talay Residence 4, just round the corner from
Jomtien Beach Road Soi 5 (Pattaya Immigration Soi) and opposite the Jomtien
Lan Pho market. Telephone 081 996 4929, off-street parking outside
restaurant. Open 10 a.m. to 10 p.m. seven days.
