It is hard to imagine that King Seafood on Walking Street has been there for
10 years. However, there is no doubt about the fact that it has become an
institution in Pattaya. Under the watchful eye of owner Khun Premruedee
(Toy) Jittiwutthikarn, it has developed into a favored venue for returning
tourists, and locals alike. However, it had been a couple of years since our
last official visit, so we decided we should review the latest version of
King Seafood.
There had been many small changes, with the whole area looking much brighter
than before. Lighting, decor and greenery now dividing the covered
restaurant area from the sea terrace. The kitchen behind glass was as
before, and the cleanliness is always comforting.
There
was the usual abundance of tropical outfitted service personnel, all with
bright smiles and eager to help. Toy mentioned that customer service is
paramount in her establishment. We had booked a table in the sea terrace and
despite the recent hot spell, the sea breezes were cool and refreshing.
The menu has changed somewhat since our last visit, though the most popular
items are still there, and it is still enormous, with 147 items to choose
from (and that does not include the desserts). The menu is also in Thai,
English, French and Russian, as well as having many photographic items,
which is always a good idea when you are catering to a multinational
clientele, as King Seafood does. There are some new Japanese items,
including sashimi and California roll. Owner Toy also pointed out that
although seafood predominates, there are plenty of meat, poultry and
vegetarian items for those who may not wish to have seafood.
Appetizers are generally around B. 120-160 and includes a seafood tempura.
Moving through to the mains, which cover (as you would expect) lobster, rock
lobster, tiger prawn, sea prawn, river prawn and many fish varieties - these
are priced depending upon the weight, and your table service personnel will
tell you the cost for today’s catches. (The Italian-style sea bass steak
with Pesto sauce looking very interesting.)
Other main dishes, whose prices do not fluctuate with availability, are
generally between B. 120-160. There are also many Thai favorites, with
stir-fries, noodle dishes and salads.
There is a separate menu with cocktails, including the trendy Mojito (be
ready for a blast of mint and lime), plus local beers at B. 60-65 and
desserts. There is also a wine menu, and we chose a French white vin de
pays, which blended in well with our seafood dinner.
We dined with Toy and followed her suggestions, with a good representative
sample of dishes being brought to the table. These included a baked Phuket
lobster with a white wine sauce, a fish steak with asparagus and sautéed
potato (European), a chicken with cashew nut (Thai-Chinese) and stir-fried
vegetables (Thai).
There is much thought given to presentation, and the giant Phuket lobster
was certainly given the ‘treatment’ with the head and feelers looking at
you, while the lobster meat had been scooped out, cooked and returned to the
shell. This was an excellent dish, with the meat retaining its moistness and
the sauce superb.
The fish steak was one of the dishes given to King Seafood by visiting Dutch
chef Wynand Vogel, who was featured in the Pattaya Mail a few weeks ago. It
was as Wynand had demonstrated.
We finally overdid ourselves with a dessert of bananas in Grand Marnier,
flamed at the table with much theatre!
It was a very pleasant return to King Seafood, and the consistent high
quality of the food explains some of the attraction this restaurant has for
returning visitors, as well as the casual relaxed atmosphere. The other
attractions, of course, are the Walking Street venue with the sea terrace
over the water and the friendly service.
If you have not been to King Seafood before, then you should! If you have
been before, it is time to reacquaint yourself with this good family
restaurant.
King Seafood, 94 M.10, Beach Road (Walking Street), South Pattaya, telephone
038 429 459, fax 038 428 337, open seven days, 12 noon to 12 midnight.
Japanese Omelet
Go to work on an egg used to be a slogan
that caught the imagination of everyone. Egg, and omelet, is practically
universal, but each country has its own subtle way in taste and
presentation. This is the Japanese way.
Cooking Method
Crack the eggs into a bowl and beat till thoroughly mixed. Now add
chicken stock, sake, sugar and light soy sauce and stir into the eggs. Pour
into a measuring jug.
Lightly oil a rectangular pan, and then pour in one third of the omelet
mixture and spread the mixture evenly over the surface. Cook gently until
set and then roll up and put aside.
Re-oil the pan, add another third of the original volume in the jug and cook
as before. Now place the first rolled up omelet in the pan and roll the
second omelet around the first and put aside.
Re-oil the pan and with the remaining mixture, cook and then roll up this
third omelet around the first two.
Remove and let sit for 10 minutes, then cut into thick slices, sprinkle with
the dark soy, and even some chopped coriander and serve on two plates.
Ingredients
Serves 2
Eggs
8
Chicken stock
200 ml
Sake
4 tspns
Sugar
1 tspn
Light soy sauce
4 tspns
Sunflower oil
3 tbspns
Salt
1 pinch
Dark soy sauce 4 drops garnish
