by Miss Terry Diner

It is not that often that the Dining Out Team leaves a restaurant and we both say, “That was really good,” but in the case of the Lux’or restaurant we both agreed wholeheartedly that we had enjoyed a rather special evening.
Lux’or’s greatest problem is that it is somewhat off the beaten track, being in Soi Day and Night 2. It is almost directly opposite the Flamingo Hotel and is in the labyrinth of small streets behind the Tuk Com building. However, everyone knows the Flamingo, so use that as your reference point. We also parked in the Tuk Com car park and it was a very short stroll to Lux’or.
When we first visited Lux’or a couple of years ago, it was owned by Helmut Zimmerman, but current chef and the man in charge is Bruno Begni, and whilst he has kept the amazing décor as before in this small boutique restaurant, the menu has been given a total revamp.
The restaurant has two distinct areas. A small outside area for smokers, or those who relish the night air and the passing parade, and the interior which is air-conditioned, featuring very comfortable regency striped chairs and a cocktail bar against the far wall. The attentive staff are also decked out in uniform, whilst big Bruno Begni wanders the tables in his chef’s jacket and long apron.
We took Bruno up on his suggestion of a pre-dinner wine, and the Chilean white was served icy cold (as it should be) and at B. 195 a reasonable price for a generous glass. In fact, a brief perusal of the wine list will soon show that the wines are not expensive. Both old and new worlds are represented, including the very popular Hildenbrand Estate wines from South Africa which have burst on to the local wine scene. We ended up choosing the Tall Poppy Australian Cabernet Sauvignon and at a little over 1,000 baht turned out to be an excellent wine with an ever so long finish. If you like Aussie reds, you will like this one.
The menu is an eye-opener. It is quite extensive, and it is not expensive. A chateaubriand for two is only B. 830. A beef carpaccio starter is B. 250, and pork tenderloin roulades with forest mushrooms and herb stuffing on a red wine reduction with tomato concasse and butter noodles is B. 260. There is also a Thai selection for accompanying guests if required. This is definitely not an expensive restaurant, despite the décor and ambience.
As a starter I chose the Swiss Raclette cheese from the Swiss specials menu (and as this changes, it may not be available, but ask) and it was simply fantastic. The mellowness of the cheese is offset by the sharpness of the cocktail onions, capers and gherkins. I even mulled over the possibility of ordering a second plate as the main course!
For mains, Madame had chosen the rock lobster thermidor (B. 405) which came with the rock lobster meat chopped and returned to the shell in the thermidor sauce. Delicately cooked and with a very good flavor.
I had decided on the garoupa fillet with balsamic vinegar, garlic, lime leaves served with parsley potatoes and sautéed green asparagus (B. 320). Again an excellent dish. Mention must be made of the presentation, with carved vegetables adorning the plate. It was a slow evening, and Bruno told us that if his chef has the time, he lets his artistic side run riot, and he certainly had, with two “vultures” on mine, waiting for me to leave them something on the plate. They were disappointed!
We thoroughly enjoyed dinner at Lux’or. The food was well presented, good quality and ample sized servings. The Tall Poppy Cabernet Sauvignon is certainly worth considering, and will not break the bank. We have no hesitation in recommending Lux’or to you. Its only drawback is finding the place, but the search is well worth it.
Lux’or restaurant and cocktail bar, South Pattaya Road, Soi Day and Night 2, 20/57 Moo 10. South Pattaya. Open seven days 4 p.m. until 11.30 p.m., telephone 038 723 741, mobile 081 804 2575, email [email protected]. Parking in Tuk Com car park.

---

Chicken Fajitas (pronounced ‘fahitas’)

Fajitas equals fun. A tortilla wrap with onions, capsicums, guacamole, cheese and salsa. The fun comes as every time you can make it differently, and personally it is the guacamole/cheese with the chicken that is the best. Another tip - don’t overfill the tortillas.

Cooking Method:
Mix all marinade ingredients and leave the chicken in it for one hour.
Peel the onion and slice with the grain and slice off sections around 1 cm wide. Take the capsicum, deseed and sliced lengthways into 1 cm wide strips.
Heat a large cast iron pan or griddle to high and add a teaspoon of olive oil. Quickly fry the chicken strips and then turn down the heat to medium and add the onion and capsicum, stirring until the onion becomes translucent.
Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Ingredients                       Serves 4
Chicken breast (sliced thin strips) 500 gm
Yellow onion                               1 large
Capsicum                                   2 large

Marinade:
Juice of                                       1 lime
Olive oil                                   2 tbspns
Garlic, peeled, minced              2 cloves
Jalapeño pepper finely chopped          ½
Coriander                                   ¼ cup