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The Elephant Bar
by Miss Terry Diner
The amazing thing about Pattaya is that you can keep
finding “new” restaurants - that have been there for eight years! But you
missed it. The Elephant Bar in Soi 4 Pratamnak (opposite the Asia Pattaya
Hotel) is for us, one of these.
The Dining Out team was alerted to the Elephant Bar by a UK friend who waxed
eloquent about the food and the size of the portions. “I’ve never yet
managed to finish a breakfast,” was his introduction to this bar and
restaurant. With Madame being upcountry, he was co-opted into the Dining Out
team and we set forth one lunchtime.
The venue is quite large, with a wide shop-front opening out on to the
pavement. Separate tables and wicker chairs are there for those who like to
watch the passers by. We did. The breeze was so good, we did not require the
overhead fans.
The restaurant section goes well back with numerous alcoves, each containing
two standard size green laminate topped tables. Right at the very back is a
band stand, and there is live music every night, I was told by the owner,
Chris. Along one side is the bar. All very simple, and no frills.
We were given the menu by one of the uniformed waitresses, and the menu is
around the size of a very well filled photo album, and indeed, part of the
menu is devoted to photographs of the dishes. I am a great believer in photo
menus, as it makes life much easier for those who do not read the native
language. In this case, the menu is in English, with the subtitles being
Russian, as apparently many Russians have discovered the Elephant Bar. There
is also one section of the menu devoted to Russian food, with 51 items, plus
a 46 item Thai menu.
The very extensive bill of fare has a separate section for breakfasts,
starting with a 6 oz gammon at B. 100. There are many British delicacies in
this, including Irish white pudding.
It will take you much time to read it all, with a 30 style sandwich section
(B. 100-200), hamburgers, pizzas (B. 175-225), pork, lamb (New Zealand or
Australian imported), beef (Australian and NZ as well as Thai French) and
the Elephant Bar even imports its own Norwegian cod-fish.
Drinks are again very reasonable, with most local bottled beers B. 60-70 or
half pint draft at B. 55. The Elephant Bar stocks Strongbow cider and John
Smith’s beer.
While waiting for our order to come from the kitchen, cutlery was arranged
(serviceable, not the Uri Geller style) plus English malt vinegar, HP sauce,
tomato sauce and salt and pepper. We were also given cold towels. I remarked
to our friend that the Elephant Bar was certainly already well above British
transport cafe standards.
My friend chose the bacon, liver, sausage and potatoes, which came with a
full gravy boat, and there was no discourse from him for 20 minutes as he
attempted to clear his plate. A workmanlike effort, and he almost made it.
As it was lunchtime, I just ordered a hot roast pork sandwich, but did not
read the footnotes on the sandwiches pages of the menu. My hot roast pork
sandwich came with two extra-thick slices of bread (white or brown, you have
the choice), apple sauce, some stuffing and a side plate of salad. It also
had three thick slices of very tender pork between the slices of bread. This
was no apology for a sandwich, this was the full-on, get your teeth around
this, meal. It was simply great!
Our friend was correct. These are trencherman meals. Large plates, and
filled to overflowing. With small children dining free, this is another
great family venue. The food is of a high standard and the portion size is
immense. It is difficult to imagine better value for money. Definitely worth
a trip down Pratamnak Hill Soi 4. And if you are a Brit, you’ll think you
are back home! Do go and try this restaurant.
The Elephant Bar and Restaurant, Soi 4 Pratamnak (directly opposite the Asia
Pattaya Hotel entrance), open seven days, 8 a.m. until very late. On street
parking.
Chinese Chicken with Ginger
A very simple traditional Chinese dish that is a world
favorite. Simple to prepare (10 minutes) and simple to cook (10 minutes),
and all the ingredients are available locally. If you cannot find Chinese
rice wine, then use sherry. (Cheap sherry!)
Cooking Method:
Remove any skin from the chicken breast fillets and then slice
thinly and dry on a towel. Set aside
Heat the oil in the wok and cook the onion until transparent, then add the
ginger root and garlic, stirring well. Now add the chicken, rice wine,
sugar, honey, both soy sauces and ginger syrup. Bring back to the boil and
continue until the liquid is reduced by half, and then transfer to a
pre-warmed serving plate and sprinkle with spring onion as the garnish.
Serve with steamed rice.
Ingredients Serves 4
Chicken breast fillet
500 gm
Vegetable oil
2 tbspns
Onion finely chopped
1 large
Ginger root, fresh finely grated 2 tbspns
Garlic finely chopped
1 clove
Chinese rice wine
150 ml
Sugar
2 tspns
Honey
2 tbspns
Light soy sauce
2 tbspns
Dark soy sauce
1 tbspn
Ginger syrup
1 tbspn
Spring onion chopped
1 as garnish
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