Although I have headed this restaurant review that Hans restaurant is a
newcomer in the fine dining scene, it isn’t really. The man behind Hans Fine
Dining, is Hans Spoerri (previously GM of Siam City Hotels), a hospitality
professional all his life, who has run more than one fine dining
establishment.
This new restaurant is on Third Road, on the right hand side coming from the
South Pattaya Road (Pattaya Tai) intersection, heading towards X-Zyte, but
at least 100 meters before. It is around 50 meters past the Buffalo Bar, and
50 meters before the Boxing Roo as other landmarks. There is also more than
adequate parking in the area.
If you think the ‘fine dining’ equates to ‘old fashioned’, then think again.
This restaurant is almost avant-garde in its décor, with a red feature wall,
white floor tiles, a wonderful curving staircase, two all-glass sides and a
silver ceiling. The furniture is, however, classical comfortable chairs and
large tables with tablecloths covered with supremely starched linen, with
napkins to match. The cutlery is also of a very high standard. The service
personnel are outfitted with white shirts and long white continental aprons
(hiding jeans). Neither Hans Spoerri, nor Hans restaurant is dull,
predictable or boring!
This restaurant has only been open for a few weeks, but open long enough to
be now finding its feet (and its place in Pattaya dining). The menu is also
settling down, and although the items do represent predominantly French fine
dining, the prices do not reflect this at all. Quite frankly it is currently
underpriced.
Appetizers (six) range from B. 195 with the home-made country pate with herb
sauce or the crepe with seafood filling and lobster sauce, through to a
smoked salmon with capers, horseradish cream and crispy toast at B. 315.
Soups are B. 145-195 including an interesting sounding lobster bisque with
armagnac at the top end, while salads range between B. 95-195.
Getting into the mains, the inexpensive nature of the offerings becomes even
more apparent, with items such as salmon steak with saffron sauce, spinach
and parsley potatoes at B.320, or the mullet steamed in white wine and
herbs, served with potato croquettes at B. 285.
In the poultry section, panfried chicken breast with wasabi honey and
jasmine rice comes in at B. 265, or a Coq au vin at B. 365, or the classical
duck breast in Grand Marnier and orange sauce at B. 375.
There are a few pasta selections, but the next eye-opener comes under the
charcoal grill section, with the meat being imported New Zealand, with a 200
gm sirloin or filet at B. 495 or a 400 gm Chateaubriand (more than enough
for two) at B. 855.
There are also pork and lamb items, with the usual expected choices of
potato styles and sauces. For those with a sweet tooth there are several
varieties of desserts as well.
The wine list is not extensive, but covers a reasonable range from
Australia, New Zealand, Chile, South Africa, Italy and France. You will
easily find something to your taste and within your budget.
We were a party of six and tried many items from the menu. Of particular
note were the crepes (two) with the seafood filling and lobster sauce. Very
“filling” as well as being very flavorsome. If you have only a small
appetite, you have been warned! The Bouillabaisse served with garlic bread
(B.295) came in an enormous bowl, with several large prawns and crab
sections, and the happy diner described it as “the best bouillabaisse I have
ever had in Thailand!”
After allowing the crepes to settle, I had chosen the Pork filet stroganov
with brandy and sour cream, served with home made noodles (B. 325) and this
was certainly another rich item. A struggle to finish (but a very pleasant
one)!
Hans Fine Dining was certainly a fine experience, and a welcome addition at
the upper end of the market, with amazingly keen prices. Definitely worth
the visit.
Hans Fine Dining, 340/22-23 Pattaya Third Road,
Pattaya, telephone 038 416 219, fax 038 416 220, email
[email protected]. Open six days, 6 p.m. until 11 p.m, closed
on Sundays. On and off-street parking.
Fish with Spicy Mushroom Sauce
This is another variation on the type of dish
in the classic European style of cooking, but now with a little Oriental
flavor. You can add more chilli sauce if you want to spice it up a little
more, but just a little!
Cooking Method
Heat oil and butter in frying pan. Season the fish fillets with salt
and black pepper and then cook for 2-3 minutes on each side until
light brown, reduce heat to low and cook a further 4 minutes,
turning once. When fillets are cooked cover and keep warm in
preheated oven.
While fish is cooking, trim and slice shallots, peel and finely chop
garlic, chop coriander and clean and slice mushrooms. Add spring
onions, garlic and mushrooms to pan and fry over moderate heat until
softened.
Stir flour into pan and cook for 1 minute, add stock and bring to
boil. Cook mushroom sauce for two minutes, reduce the heat, add
cream, parsley, coriander, chilli sauce and mustard and stir well.
Return the fillets of fish to the pan and heat gently for 2-3
minutes.
| Ingredients |
Serves 4 |
| Olive oil |
1 tbspn |
| Butter |
1 tbspn |
| Fish fillets |
4 |
| Salt and black
pepper |
| Shallots chopped |
4 |
| Garlic |
2 cloves |
| Button mushrooms |
350 gm |
| (champignons) |
|
| Coriander fresh chopped
|
2 tbspns |
| Flour |
1 tbspn |
| Chicken stock |
150 ml |
| Chilli sauce |
1 tspns |
| Pouring cream |
50 mls |
| Dijon mustard |
2 tspns |
