L8
top tables
Vol. 03 No. 11 | Jun 1-15, 2015
Chef Jens Heier
Chef Ekarat Boonsri
thefoodloverspattayatoday@msn.com
THE BAY RESTAURANT at Dusit Thani Pattaya
The Dusit Thani Hotel is one of the doyennes of Pattaya’s hotels having graced its location in North Pattaya since 1987. The company now possesses a unique portfolio of luxury hotels across four main brands. It is always a pleasure to visit this elegant and most welcoming hotel and when we were asked to dine at their Bay Restaurant to review the new menu created by their newly appointed executive chef it was with great anticipation that we headed the nose of the car towards the Dolphin Roundabout. Located in an enviable position at the northern tip of the bay overlooking the sea and golden sands it is here that The Bay restaurant is sited adjacent to the swimming pools with panoramic views out over the ocean and mountains beyond. The restaurant itself was totally refurbished recently with modern on-trend muted colours and subtle lighting. The large wraparound terrace provides the perfect spot to enjoy the nighttime breezes but as the temperature was in the middle 30s on our visit we elected to sit in the cool interior.
The new executive chef, Jens Heier, hails from Germany and having honed his skills at several Michelin-starred restaurants in Europe he followed his passion for Asian cuisine and headed up brigades in South Korea, Vietnam, China and Thailand. His new position at the Dusit Thani Pattaya affords him the responsibility of overseeing all aspects of culinary operations at the hotel’s three restaurants, a gourmet bakery, two pool bars and two lounges plus the hotel’s successful outside catering business. Chef Jens unfortunately couldn’t be present on our visit but Sous-Chef Ekarat Boonsri charmingly hosted the evening between forays into the kitchen. We were to be served a tasting menu of the signature dishes newly created at The Bay. Before the serving began we tucked into the bread basket which we enjoyed with small servings of tomato salsa, tapenade and butter. The soup course was the opening dish and chef had chosen a “velvety” lobster bisque infused with Cognac (B.210++). Robust deep flavours of
MIXOLOG
the sea were offset by the distinctive flavour of Cognac making for a very satisfying spoonful. With this course we were drinking an excellent Robertson Sauvignon Blanc from South Africa. Next up was a classic Caesar salad (B.310++) but its presentation had been “deconstructed” contributing to its eye and palate appeal. Romaine lettuce had been artfully strewn across the plate with a rasher of crisp bacon, anchovy, two fronds of focaccia and a strong creamy dressing to pull the flavours together.
Truffle Prosecco risotto with Taleggio cheese (B.320++) followed. For lovers of this specialized rice dish this one is a dream. The Arborio rice had been cooked with a deft hand to a luxurious creamy texture but retaining the required “bite”. Grilled prawns with vegetables, toasted focaccia with garlic and lemon butter was another hit of the evening. Monstrous prawns, sweet and soft drenched in that garlicky citrus butter was just divine. The main course beckoned and we ordered a glass of Pinot Noir to accompany this Wagyu Osso Buco (B.690++). Osso buco means empty bones or hollow bones, which are not empty at all but filled with luscious bone marrow. The classic dish is of course with veal shank but here chef had used Wagyu beef for an extra overload of luxury. Slow cooked for three hours and served in a rich, robust gravy and accompanied by root vegetables it was sensational. The addition of the traditional gremolata, a heady mix of parsley, garlic and lemon zest added the final touch to this labour intensive dish. Main plates on the a la carte menu include the legendary Steak Fiorentina weighing in at 850 grams. This premier imported steak is served medium rare, brushed with rosemary sprigs and served with white beans. For fish lovers Snow fish Saltimbocca would fit the bill. Wrapped in Parma ham with sage and served with fresh green asparagus the fish benefits from the salty sweetness of the ham.
Chaiyapluke Saengon
SIGNATURE DRINK Thai Baan
Thai Baan
15 grams 2 pcs 0.5 oz 1.0 oz 0.5 oz 0.5 oz 0.5 oz
lemongrass, chopped lychee passion fruit Absolut vodka SangSom lime juice syrup
FAVORITE SPIRIT – PREFERRED BRAND
GARNISH
Absolut Vodka
short stalk of lemongrass slice of passion fruit
BIO
HOW TO MIX
Executive Club Terrace’s Bartender
Sabayon Dessert
Holiday Inn Pattaya invites you to come and try this perfectly prepared cocktail at Executive Club Terrace. INGREDIENTS
MIXOLOGIST
The Bay Restaurant Located on the ground floor of Dusit Thani Pattaya, just by the Dolphin Roundabout in North Pattaya Open daily from 6:30 pm – 10 pm (Except Sundays) Tel: 038 425 611
Wagyu Osso Buco
Caesar Salad
Hotel Promotions
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Dessert arrived in the form of a chilled glass globe containing sabayon flavoured with Amaretto, Grand Marnier and Peach with double churned vanilla ice cream (B.140++). Sabayon is the French name for zabaglione, a light mousselike Italian dessert that’s made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken. Doused with the added opulence of the liquors it was full of sweetness and as light as a cloud. Other desserts include tiramisu from Oreo cookies sprinkled with cacao dust, ricotta orange cheesecake with almond crisp, and panna cotta with mango, mint salad and chilli oil. The Bay is a most delightful restaurant set in a stunning location. The quality of the imported produce is superb and wherever possible local ingredients are sourced. Executive Sous-Chef Ekarat cooked us up a dream dinner; his cooking is clever, intricate and extremely tasty. The staff were professional and helpful and we left happy and replete.
In a cocktail shaker, muddle finely chopped lemongrass, lychees, lychee syrup and passion fruit until soft. Fill with crushed ice, vodka,
SangSom, lime juice and syrup. Shake well for 10 seconds or until all items are thoroughly mixed. Pour into glass then garnish.
GLASS TYPE Small Craft
CATEGORY Cocktail
Available at
Executive Club Terrace, Holiday Inn Executive Tower