Vol.06 Issue 1 July 2013
Black Lotus Restaurant & Lounge Beach Café Restaurant Cape Nidhra Hotel, Hua Hin Crepes & Co Centara Grand Beach Resort & Villas Hua Hin Cool Breeze Cafe Bar, Hua Hin Hilton Hua Hin Resort & Spa Hua Hin Hills Vineyard Hua Hin Butler .com Hyatt Regency Hua Hin InterContinental Hua Hin Resort La Paillote – French Restaurant Le Bistro Hua Hin Ley Café Pranburi Coffee and Restaurant Living Room Bistro & Wine Bar The Lemongrass Restaurant Banyan The Resort, Hua Hin Lanna Hua-Hin Restaurant Mamma Mia & Pizzamia Mondo Vino Wine Shop & Café Oceanside Restaurant, Putahracsa Hotel Papa John Grill Restaurant & Beer Garden Prime Restaurant Raya Restaurant & Wine Bistro Rest Detail Hotel Hua Hin Sheraton Hua Hin Resort & Spa Terrace Restaurant, Banyan Golf Club, Hua Hin
“Macarons” Ob-Oon bakery
By Photograph Putahracsa Hua Hin
สัมผัสมนต์เสน่ห์แห่งความอร่อยในสไตล์
ไทยริเวียรา (Thai Riviera) พร้อมอาหารทะเลร่วมสมัยในแบบไทย กับบรรยากาศสบายๆ พร้อมด้วยดนตรีสากล
Live Music and Grand Piano
ทุกวัน ยกเว้น วันอังคาร
รายา เรสเทอรองท์ แอนด์ ไวน์ บิสโทร
ตั้งอยู่ใน “รายา รีสอร์ท ชะอำ�”(ชายหาดชะอำ�)
เปิดบริการ ตั้งแต่เวลา 07.00-24.00น ทุกวัน
Enjoy a romantic meal with a loved one or have a party with friends.
PRIME is the perfect choice. The menue is composed of Pastas, Salads, Desserts and international specialty dishes with imported Norwegian Salmon and prime beef from Australia and New Zealand. Our wine assortment includes vintage wines, Champagne and wide range of liquors. Our aim is focused on high quality food and excellent service at reasonable prices.
Thailand´s top restaurants
as chosen by readers of Thailand Tatler
please make reservation in advance!! Reservations : Anders 089 028 3547 E-mail : prime_restaurant@hotmail.com Web : www.primehuahin.com 8/5-7 Soi Kanjanomai, Poolsuk Road, Hua Hin, Prachuabkirikhan 77110 Thailand
F O O D L O V E R S ’ FAV O R I T E S
Khao Soi (Spicy Noodle Soup)
Ingredients: Khao Soi 3 - 4 2 ¼ 1 ¼ 5 3 ¼ 2 250 1 4 ½ 1 4 ¼
tablespoons vegetable oil teaspoons Asian meat curry powder cup Thai red curry paste cinnamon stick cup coconut cream chicken thigh fillets cups coconut milk cup Thai palm sugar tablespoons lime juice g flat fresh egg noodles liter vegetable oil stalks spring onions, chopped cup picked coriander leaves lime cut into small wedges tablespoons caster sugar cup Chinese chilli and oil sauce
Red Curry Paste:
If making by hand with mortar and pestle, pound in order of ingredient list but omit oil. If pulverizing with a mini food processor, I would pound or grind peppercorns, toasted coriander and cumin seeds in a spice grinder first, then add the remaining ingredients. Store in an airtight glass jar. This curry paste will keep refrigerated for up to 3 weeks and 2 months in the freezer.
Khao Soi Ingredients: Red Curry Paste
10 white peppercorns, grounded 1 tablespoons coriander seeds, toasted and grounded 1 tablespoon cumin seed, toasted and grounded 15 medium dried red chili, soaked in hot water for 15 minutes 2 teaspoons Thai shrimp paste, wrapped in foil, roasted 180ºC oven for 10 minutes 1 medium onion, chopped roughly 10 cloves garlic, peeled ¼ cup or 2 stalks, finely sliced lemongrass 1 tablespoon finely chopped galangal 1 tablespoon lime zest 1 ½ - 2 teaspoons salt 1 teaspoons ground nutmeg 2 tablespoons vegetable oil
In a medium sized pot, heat oil on medium heat. Sauté the curry powder until fragrant add curry paste and cook until slightly caramelized and aromatic. Add cinnamon stick and sauté very briefly, for about 5 seconds, before adding coconut cream. Cook for about 20 seconds and then add chicken pieces and coconut milk and the Thai bouquet garni. Bring to the boil, make sure the chicken is cooked through and then add palm sugar. If you wish, adjust to taste at the end with fish sauce, palm sugar and lime juice, to get your salty, sweet and sour balance right. Heat 1litre of oil until a small piece of fresh noodle goes golden in 5 seconds. Take 100g of the noodles and divide into 4 bundles. Deep fry each bundle until golden brown. If you use a cup shaped spider use a swirling motion as the noodles cook, they will crisp up into a nice circular shape. Fill another medium sized pot with water and bring to boil. Drop remainder noodles into boiling water and cook until heated through but still el dente. Drain immediately and divide into 4 bowls. Spoon curry sauce over noodles and garnish each bowl with a bundle of the fried egg noodles, spring onions and coriander. Serve immediately with lime wedges, pickled mustard, sugar and chilli oil, each offered on separate, little dishes
F O O D L O V E R S ’ FAV O R I T E S
Dragon Roll
Ingredients: Portion: 1 Eel (Unagi) Japanese Cucumber Avocado Japanese Rice Mitzukan Sugar Salt Wasabi Yamasa Soy Sauce Ginger Pickled Nori
Grams 30 Grams 20 Grams 150 Grams 150 CC. 150 Grams 150 Grams 15 Grams 5 CC. 15 Grams 10 Pcs. 1
Method:
Prepare your sushi rice. Once the rice is prepared and cooled down, flatten it on your ‘sushi placemate’. On top of the sushi rice, place the seaweed leaf. Then place the avocado, Japanese cucmber and eel which have been cutted in thin sliced. Roll it to form a square shape. Once rolled, place slices of avocado on top and cut in in 8 pieces (about 1 to 1.5cm). It’s ready to serve with Wasabi and ginger pickled.
Chef Mr.Norobu Ozeki Japanese Chef Centara Grand Beach Resort & Villas Hua Hin
Ley Café Pranburi Coffee and Restaurant offers food lovers various Thai and European dishes as well as new and served-hot menus for a special one like you. Apart from different pizzas made in traditional Italian style, succulent duck breast in orange sauce and white wine sauce shrimp, the restaurant provides many steaks made from fresh Australian beef, Lamb and Pork chop.
Located on the road along the beach of Pak Nam Pran in Pranburi, the restaurant opens from 8 a.m. to 11p.m. With modern style decoration, it provides cozy, homely and intimate atmosphere for all visitors. Its peaceful and shady garden corner never deprives itself of classic and contemporary music bands every night. Free Wi-Fi for customers. The restaurant also gives tailor-made food, drink and bakery catering for outside events.
Ley Café Pranburi Coffee & Restaurant
169/5 Moo.3 Paknampran Pranburi Prachuapkhirikhan 77220 Tel.
032 630 564, 085 920 3888 Facebook : Leycafepranburi
(GPS) 12° 21′ 31.30″ N 99° 59′ 52.10″ E Ley Cafe’@ Pranburi 12.358694, 99.997806
C=0 m = 45 y = 100 k=0
F O O D L O V E R S ’ FAV O R I T E S
Marinated Grilled Pork chops with Wild mushroom and apple sauce
Ingredients:
Chef Kitti Hua Hin Hills Vineyard
Pork chops Honey mustard Apple sauce Wild mushroom Potatoes Onion Thyme
250 10 50 50 50 30 5
g. g. g. g. g. g. g.
Method: • • • •
Marinated pork chop with honey mustard and set on the side for a while. Put the pork chop on the grill until they was cook. Preheat the food pan. Sauté Wild mushroom with Olive oil, salt and pepper and Potatoes with onion and fresh thyme. Set on the plate
café bar
Open from 11am until late daily
We
specialize in Authentic Spanish Tapas, Paella and Sangria and also serve Mediterranean dishes, cheese and wine and homemade desserts.
Something for everyone to enjoy…
Free wifi…cool
Happy Hour from
Sangria Buy 1 get
Tapas Buy 3 pay
ily
11am until 7pm da
1 Free
a Glass 2 House wine 99B
Set Lunches 260
B.
www.coolbreezecafebar.com Telephone :
032 531 062
Facebook : coolbreezecafe Email : info@coolbreezecafebar.com
F O O D L O V E R S ’ FAV O R I T E S
Beef Tenderloin with ´´Hasselbacks potatoes´´
Mr.Anders Hagstedt Prime Restaurant Hua Hin
Ingredients:
Beef Tenderloin Potatoes Paprika, onion, zucchini, carrot Beef Demi-Glace and little bit red wine bread crumbs Salted butter
200 gr. 1 big or 2 small
2 t 50
able spoon gr.
Directions:
1. Cut the potatoes in thin slices almost true the bottom and baked it In Owen on 150C until done. Add some chicken broth in the tray as well. 2. Grill the beef tenderloin and leave it in Owen with only 100C for 8-10 min. 3. Cut the vegetables in thin sticks and pan fry with butter, salt & pepper 4. Boil the beef broth with the red wine until thick sauce. 5. Let the Beef rest 3-4 min and cut in thin slices 6. Add bread crumbs and butter on the potatoes and baked in owen on 220C until crispy surface. Decorate with fresh herbs.
F O O D L O V E R S ’ FAV O R I T E S
FlambĂŠed giant Tiger prawn
Ingredients: 12 4 3 1
giant sea-tigerprawns, cut and deveined Olive oil green lemon tablespoons chopped fresh parsley tablespoon chopped garlic ground black pepper to taste Thai red Pepper powder to taste (optional)
Method: 1.
Stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp. Marinate in the refrigerator for 20 minutes.
2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade. 3. Grill 2 minutes per side and flambeed when adding 1 or 2 spoon of Cognac
Chef Gaston Pousset La Paillote French Restaurant