Many years ago, there was a hotelier who was known as “Mr. Pattaya”. His name was Alois X. Fassbind. Alois (or Louis as he was generally known) had a great friend in another hotelier, Bruno Forrer. Bruno had for 13 years, a personal assistant called Vichai Priyatrakulruji. Alois and Bruno have both passed on, but they have certainly not been forgotten by Vichai, who has just opened his own restaurant and called it the Alois Restaurant and Wine Bar.
This new venue is on Thappraya Road, just up from the Third Road flyover and opposite that well known landmark, the Captain’s Corner. As you walk in, the understated décor shows that this is a fine dining restaurant. Freshly starched white tablecloths abound, some large flowers in a centerpiece, quality cutlery and wine glasses, draped curtains. It is difficult to imagine this restaurant has just been built. It has the air of somewhere in the past, perhaps even to Alois Fassbind’s concepts. At the rear of the restaurant there is an area for private dining, and behind that, a large temperature controlled wine cellar, with the stocks still being built up. There is also an outside terrace for smokers, or for those who like the warm evenings.
We dined with Vichai, and it was immediately apparent while chatting with him just how much he held Alois Fassbind and Bruno Forrer in his memory.
The menu is very comprehensive, and all prices quoted are net. It begins with cold appetizers (B. 150-290) including a selection of antipasti and a beef carpaccio with tomato, shallots, hazelnuts and Balsamic vinegar. This dish attracted Madame, and it was excellent.
Hot appetizers (B. 170-420) includes goose liver, snails, salmon, frog leg and NZ mussels. By this stage in our perusal we could already see the fine dining cuisine standard that was being offered. Soups were generally around B. 110 including an interesting green asparagus with shrimp.
Next up are some Italian pastas (around B. 190) then salads (B. 120-190) followed by mains and seafood items (B. 270-600) with the oven roasted Australian rack of lamb at the top end.
Charcoal grill items are separate with most under B. 400, though you will pay a hefty premium for Wagyu beef.
The final selection covers Thai food with most B. 150.
The wine we chose was a Yalumba Y series Shiraz, and despite being only a couple of years old, this was a full-bodied wine that made for great drinking and it wasn’t too expensive. Recommended if you are stuck for inspiration.
We began with the carpaccio and the French onion soup. This came to the table piping hot. Well done.
After the first course a raspberry sorbet was provided, and that certainly picks up jaded palates.
For our mains, Madame went for the Thai selection and chose yum talay (B. 210) and this was given top marks. “Thai taste,” she said.
I had chosen the baked snow fish (B. 540) and the portion was more than adequate, and flaked very easily with the fork. The whole grain-mustard froth was excellent and my dash of ground pepper made this an extremely satisfying dish.
Normally I do not eat dessert, but the chocolate mousse with mango sauce could not be passed up. Lovely!
With the Alois restaurant only having been open for three weeks when we went to carry out the review, we were initially not quite sure of what to expect. However, with the very well trained staff (you will recognize a few from other top restaurants in Pattaya), it all went like clockwork.
The standard of the food and its presentation, the caring nature of the staff and the restaurant itself were of the highest level. This restaurant deserves to be included in our top fine dining group. However, the prices are not such as to be at the top of the group, being very reasonable for the standards achieved. Highly recommended.
Alois Restaurant and Wine Bar, 191/4 Moo 10, Thappraya Road, South Pattaya (opposite the Captain’s Corner), open seven days, 12 - 2.30 p.m. for lunch and 6 p.m. until midnight for dinner (last orders taken at 10.30. p.m.), telephone 038 267 191 - 2, email alois.pattaya@gmail. com. Secure parking.

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Elephant and onion stew

This recipe is one I bring out every couple of years or so, and it still makes me smile. It was given to me by David Levine, a chef who had been in Thailand for some time, so was au fait with the ingredients. The principal constituent is freely available in Thailand, and in fact, you would probably be in line for a city administration grant if you took a couple from the streets any night. The rabbits are harder to find, but I believe you can get them on special order at supermarkets. It is not a quick stir-fry in the wok on the street behind the kitchen, but apparently is worth the effort.

Cooking Method Cut elephant into bite sized pieces - preferably put aside around four months for this part. Cook over a kerosene fire for three months, or until tender. Now add onions, salt, pepper and flour and cook until done, generally around two days. If more people arrive than expected then add the rabbits at this final stage (do this only if necessary, as most people don’t like hares in their soup).

Ingredients                  Serves 3000
Elephant                               1 large
Pepper                                  ½ pail
Salt                                      2 pails
Onions                             4 bushels
Water                              93 gallons
Flour                                     6 pails
Rabbits (optional)                         2