One of the endearing features of Pattaya is that it constantly changes. New
buildings go up, and with them comes new restaurants. This week we visited
the Minus 5° Supperclub and Ice bar which are on the ground floor of the new
Amari Nova Suites, on Soi Sukrudee (about 500 meters past Nova Park and
Jameson’s Irish Pub). These two ventures have been open less than one month,
and we had no inkling of what they would be like.
We parked outside and entered the Amari Nova Suites, making note of the
ultra-modern décor, as we were escorted firstly to the Minus 5° Supperclub.
Nothing gets you ready for the vista that awaits, as you walk into what
seems to be a veritable white-out igloo. A central sunken bar is surrounded
by a sea of white covered mattresses around the walls, complete with a
myriad of white cushions. White acrylic tables are placed on the mattresses
at irregular distances to accommodate small or large parties. The effect is
such that you look incredulously around you, spotting fellow diners relaxing
against the cushions. You are reminded to remove your shoes (so make sure
your socks don’t have holes in them) and you climb up on the mattresses and
lie back yourself, giggling at this totally new environment.
The service girls have been chosen for personality, and they have
personality plus. We were soon studying the drinks menu, noting that the
prices were what one would expect in a five star venue, in fact probably a
little less, with cocktails at B. 160, a choice of whiskies (B. 140-200) and
liqueurs at B. 160.
The food menu is a simple one, set out with three (B. 950) or four (B.
1,150) courses. You choose one from three of each of two appetizer courses,
and then one from five mains and one from three desserts. The menu also
changes every two weeks, so you won’t get bored.
Having decided that three courses would be enough, Madame chose the lobster
creamy broth with lobster claw tempura, to be followed by the roasted duck
with spinach and grilled corn custard. I ordered the seared lamb loin with
chilli banana blossom and the pan-fried snowfish and scallop with young kale
and tamarind emulsion for my main. We decided we would decide on desserts
later.
Chef Adtavorn was spirited away from Mantra (another of the Amari
properties) and the meal was superb with ‘value added’ items lifting the
dishes, such as the lobster claw tempura with the lobster broth and the hint
of chilli in the banana blossom with the very tender lamb.
Chef suggested a chocolate fondant and we indulged ourselves to the extreme.
There was more than just a breathtaking venue and great food, there was
entertainment as well, on our evening a discreet body painting show. But the
night was not over.
After dinner we made our way to the Ice bar. Once again a white igloo, but
with a genuine minus five degrees vodka shot bar attached. Parkas which
would have kept Scott and Amundsen warm are supplied and it is fun to drink
the vodka out of shot ‘glasses’ made of ice, and then return to the
air-conditioned comfort of the normal Ice bar and the warmth of a
well-rounded Australian red.
It is not often that Madame and I will come away from a restaurant raving
about it, but that was the case with the Minus 5° Supperclub and Ice bar.
The concept is sensational, the execution is breathtaking and all this leads
to an incredible (and fun) evening. If you want to impress anyone, this is
the venue to do it in. If you have even the smallest sliver of
sophistication, this is the venue to flaunt it in. The highest
recommendation possible. I did not want to leave and was very tempted to
stay and then try one of the fabulous suites for the evening. Common sense
prevailed (unfortunately)!
Minus 5° Supperclub and Ice bar, Amari Nova Suites, 80/164 M.9 Soi Sukrudee
(Soi AR), Central Pattaya, telephone 038 426 768, www. amari.com, secure
parking outside and valet parking on busy evenings, open seven days 6 p.m.
until late.
Spanish onion omelet
Omelets are always popular, and with eggs being so cheap
at present an omelet is a good way to feed a family. This recipe is
different from the usual Thai omelet, and is a pleasant change. The addition
of garlic and coriander deviates from the standard recipe, but does add more
flavor.
Cooking Method:
Heat olive oil in the frying pan or wok, and fry the finely chopped onion
and garlic and then cover for 20 minutes. After this, stir and continue
cooking slowly until it is a puree (about one hour).
Divide the onion and garlic mixture in two and add half to each of two bowls
containing two eggs beaten with the coriander leaf and a generous amount of
salt and a good dash of ground black pepper.
Reheat the frying pan, adding a very small amount of oil if required, and
cook the two omelets individually, turning once to cook both sides.
Ingredients Serves
2-4
Onions, very finely chopped 7 cups
Garlic finely chopped 2
cloves
Olive oil
¼ cup
Eggs
4
Coriander leaf chopped ¼ cup
Salt and black pepper to taste
