We heard about Romanasia through a friend who suggested
it was “well worth a visit”. As he has always given us good leads before, we
found that Romanasia has been only open three months, and is on the same
side of Soi 9, off Soi 6 Pratamnak, as Au Bon Coin, another of our favorite
restaurants. If you are coming down Soi 6, the soi is clearly marked on the
right side. Opposite the restaurant and chalets is a secure car park.
You walk through between the four chalets and then cross a swimming pool via
a footbridge, and you are there. The doors slide open and a scene similar to
fantasia greets you. It is “Roman” complete with columns, and it is “Asia”
with Thai statues dotted around and several very sweet waitresses in long
Thai skirts and fitted tops, but it is also 1930’s Hollywood with a curving
staircase that should have Carole Lombard descending in a silk negligee. Be
prepared to be blown away!
The next item you note is that the restaurant does not have the tables cheek
by jowl. Only 32 seats, and they are turned over only once per evening. This
is not a restaurant that is trying to maximize every money-making
opportunity. The ambience is one of relaxed dining.
When you open the menu (in its furry faux tiger skin cover) you also see
that the owners (Sue and Derek Bryant) are certainly not out to rip the
lining from your wallet. The maximum price for any dish is B. 195 and that
includes a salmon steak baked with Cajun seasoning and green and sweet mango
salad, or pork cordon bleu with ham and cheese, green salad and buffalo
chips. There are even some British items such as Romanasia fish and chips
and tartar sauce for B. 175 or the even more English Cumberland sausages
with mashed potato and onion gravy also B. 175.
To be fair, the menu is not large, with 36 European items and that includes
four breakfasts, and another 24 Thai dishes, but the selection will cover
most diner’s needs, other than those who want an 8 oz steak.
There are also desserts, drinks and wines, again budget priced at under B.
1,000, other than Lanson champagne which at B. 2,500 is also a bargain for
an imported French bubbly. As an experiment we ordered the Sawasdee red (PB
Winery), which at B. 500 is cheap tippling (let it stand for 10 minutes) and
good quaffing.
We began with a Mediterranean salad with prawns and bacon with croutons and
Parmesan cheese for Madame. She immediately mentioned how soft the prawns
were and how fresh the greens. A good start.
For me, I had ordered the Garlic prawns in sizzling butter, and this arrived
at the table really sizzling, the metal platter having indentations for the
prawns and little pottery ‘caps’ over the prawns to keep them hot. This was
a sensational start for me and I used the accompanying bread to mop up even
more of the garlic butter.
For mains, we had both chosen pork with the cordon bleu for Madame. This
came with very large chunky cut chips (buffalo chips) and plenty of ham and
cheese as befits a cordon bleu. Again this was given top marks.
I had the pork with buffalo mozzarella cheese melted on top, with porcini
mushrooms and fried mashed potato roules. Great presentation and even better
eating. Top marks all round!
This was probably the most amazing restaurant we have reviewed all year.
With the most expensive dish listed on the menu at B. 195, you could eat
here all year! The excellent food and good presentation is not reflected in
the price. Forget about my friend’s “well worth a visit,” this is one
restaurant you should not miss, but book, as they only take 32 diners any
evening. Highly recommended.
Romanasia, 352/188 Moo 12 (on Soi 9 off Soi 6 Pratamnak), telephone 087 135
8357 or 087 141 4531, open Monday to Saturday 8 a.m. till 2 p.m. for
breakfast and then 5 p.m. until 10 p.m. for dinner (last orders 9 p.m.),
secure parking across the street from the entrance.
Grilled Beef Kebabs
Kebabs are a world favorite. A glance at the menu in most
restaurants will usually show kebabs in there somewhere. In English, the
word kebab usually refers to ‘shish kebab’. In its current meaning, the
phrase is essentially Turkish in origin, and tradition has it that the dish
was invented by medieval Turkish soldiers who used their swords to grill
meat over open-field fires. The Turks ate well.
Cooking Method:
Cut the meat into 2.5 cm cubes, and the green bell pepper into 2.5
cm squares. Combine the lemon juice and the chilli powder and place in a
large Ziploc bag. Now place the meat, bell pepper, mushrooms, onions and
tomatoes inside, close the zip and invert several times to mix and then
place in the refrigerator for two hours.
Remove from refrigerator and thread the ingredients on to four large
skewers.
Place under the griller and grill for five minutes, turning regularly and
basting with a little oil. Serve on a bed of steamed jasmine rice.
Ingredients Serves 4
Rump steak
500 gm
Green bell pepper
1
Button mushrooms
125 gm
Cherry tomatoes
8
Small onions
12
Lemon juice
4 tbspns
Chilli powder
1 tspn
Sunflower oil
2 tbspns
