Greg’s Kitchen on Pattaya Second Road is as close to being an icon in
Pattaya as any restaurant could be. Now having celebrated 10 years of
continuous cooking, Greg’s (busy) kitchen is one of those restaurants that
surely everybody has eaten at, in the last decade. Just in case there is
anybody still unsure, the Dining Out Team prepared itself for another of
Greg’s culinary conquests.
We were met by Greg himself, as affable as ever, and proud to show us the
expanded covered courtyard, effectively doubling the number of people who
can dine at one time. The courtyard also features a sit-up bar along one
side for pre- or post-dinner drinks. Of course, this area is also very
suitable for smokers.
We
decided on the air-conditioned area, and settled back in the comfy cane
chairs to peruse the menu. We decided on beer that evening, and most brands
are available at B. 95, though budget-priced wines under B. 1,000 a bottle
are available, as well as house wine at B. 895 for one liter carafes.
The menu is physically large, and can be read by anyone without reading
glasses. How I wish other restaurants would remember this. Not everyone has
20/20 vision these days.
Being open from 8.30 a.m. until 11 p.m. means that Greg and his kitchen have
to cover breakfast, lunch and dinner, and this is then reflected in the
menu. Breakfast favorites with omelets, toast, pancakes and the like are all
less than B. 100, and then there is the large British breakfast for B. 195,
or the steak and eggs and everything American breakfast at B. 280.
Covering lunch between 11.30 a.m. and 5 p.m., there is a separate menu, with
what Greg calls his ‘Light Lunch Specials’ with items such as chili con
carne, pork pies, white snapper fillets, chicken and pork steaks all at B.
199.
Back to the main menu, Greg has enlarged its coverage, now with soups,
starters, pizza and pastas (B. 260-285), burgers and even a curry corner (B.
295). Then there is a page of British favorites, with many choices at B.
295, including Greg’s home-made pies, and several roasts, including New
Zealand lamb in that price.
European cuisine follows, with items at B. 295 (goulash or schnitzel)
ranging up to a Norwegian poached salmon at B. 450. Steaks (imported
Australian) are B. 520-580 and there are 12 choices of potato styles. Beat
that!
There are also Thai favorites (B. 140-165), filled jacket potatoes (B. 240)
and thick cut sandwiches, around B. 165 as well as salads (B. 260).
Madame ordered the mince and onion pie, with roast potatoes (B. 295), whilst
I selected the pan-fried pork fillet steak au poivre vert (B. 350), and also
with roast potatoes.
Both dishes arrived together, and piping hot to the table. Both dishes were
also full to overflowing. We thoroughly enjoyed them, and the pork steak was
large and very tender. The roast potatoes were cooked correctly and a real
treat, and the cauliflower cheese again something that is hard to find
elsewhere.
“Desserts?” said Greg. “You’ve got to be joking!” said we, totally filled.
Once again, Greg’s Kitchen had beaten us. We had deliberately skipped all
starters, trying to make it through to desserts, but were again beaten by
very large portions of well cooked food. Neither Madame or myself could
fault the food, and the portions were enormous. However, Greg does say that
some diners can make it through, but they must be very large, and very
hungry lads! “Size does matter,” said Greg. “You don’t want to leave a
restaurant hungry.” In fact, the Dining Out Team defies you to leave Greg’s
Kitchen hungry!
We can heartily endorse Greg’s Kitchen. The quality (and quantity) has been
maintained, and this restaurant deserves the strong following it has always
enjoyed. Highly recommended.
Greg’s Kitchen, 370/21-22 Pattaya Second Road, (just before Soi 4 and the
Bangkok Bank), telephone 038 361 227, open seven days 8.30 a.m. until 11
p.m. By the way, if you are looking for parking, we turned right into Soi 4
at the Bangkok Bank, just past Greg’s Kitchen, and found ample parking up
there.
14 minute Cantonese Scrambled Eggs
It was rather difficult to find a recipe with 14
ingredients for the 14th anniversary, so a recipe with a 14 minute combined
preparation and cooking time will have to do! The Cantonese scrambled eggs
are much more flavorsome than the usual British style. You can also add
chopped capsicum (bell pepper).
Cooking Method:
Lightly beat the eggs and add the sugar, sesame oil, the light and
dark soy sauces, ginger syrup, scallions, chicken stock and salt to taste.
Now heat the groundnut oil (or sunflower oil) in the wok, moving the wok to
cover the sides with the oil. Add the egg mixture and stir-fry until it has
just set. Do not overcook, or the eggs will go rubbery.
Serve immediately on a warmed dish with some chopped coriander leaf garnish.
Ingredients
Serves 4
Eggs
4
Sugar
1 pinch
Sesame oil
2 tspns
Light soy sauce
1 tspn
Dark soy sauce
1 tspn
Ginger syrup
1 tspn
Chopped scallions
6
Chicken stock
150 ml
Salt
1 pinch
Groundnut oil
2 tbspns
