by Miss Terry Diner

We went to review the Zia restaurant in the Amari’s new Nova Platinum hotel, without having any real idea of what was awaiting, since the restaurant had only been open for three months.
If you are unsure of where the hotel is, just cast your mind back to the OD Bowl down there in South Pattaya (actually the start of Pratamnak Road) as the Nova Platinum was built on the site of the old bowling alley. Parking is just down the soi beside the hotel and is behind the hotel. From the car park, you arrive at the rear of the open plan lobby, and Zia is immediately on your left. You cannot miss it, but if you do, one of the Amari staff will very quickly put you right.
Zia is brightly lit with red lighting, red walls, white relief and white marble tabletops and orange chairs. The effect is quite stunning and you are immediately in a fun mode. Very different and clever decor. In the center of the restaurant there is the kitchen behind glass, and it was spotless. At either end are large windows, looking out on to Pratamnak Road at one side and the swimming pool on the other.
The wine list is not extensive, but neither is it expensive, with bottles from B. 950 and most wines are also available by the glass. We chose the Australian before dinner and then moved to the Chilean during dinner. Both are good but the Chilean represents better value. Both are recommended and the staff present the white wine in pre-chilled glasses.
The menu is similarly not extensive, but neither expensive. It begins with snacks, offering spring rolls (B. 120), octopus fritters (B. 120), samosas (B. 150), fish and chips (B. 200) and seafood skewer (B. 210).
It then moves on to salads, all around B. 200, then sandwiches and burgers (B. 150-190).
Pastas are next, and the diner had the choice of Spaghetti, Penne, Linguine, Fusilli, Farfelle, Orecchietta, Fettuccine or Pappadelle. Most pasta dishes are around B. 150, so again not pricey items.
Any Italian restaurant must offer pizzas, and Zia has many, ranging in price between B. 150-350. Many of these are novel items, though the standard Margarita is on offer. The Pizza Four Season with artichokes, wild mushrooms, salami, cooked ham, tomato and mozzarella sounded very interesting as did the Pizza Zia (which I eventually chose for a main dish).
Since any restaurant in Thailand should also offer Thai favorites, Zia has understood this and there are around a dozen at B. 120. The menu then finishes with some standard European-style main dishes (B. 350-520) and then desserts.
Madame began with a crabmeat pasta dish, which came on a preheated plate and was very tasty. I had the roasted tomato soup which came with the Yin and Yang symbols on the top, done with white foam. This was an excellent soup and so much better than the usual tomato soup offerings. It was also very inexpensive for such a gourmet item.
We decided to share a pizza and chose the ‘Zia’ which comes with fried onion, garlic, bacon, chilli and olive oil. When it arrived at the table, we were very glad we had decided to share as there was far too much for one (and we even struggled a little with the two of us).
The decor and ambience of the Zia restaurant certainly adds to the ‘zing’ of this new restaurant venue. The strong colors of red, white and orange hit you immediately you walk through the hotel entrance and signal that this is no ‘ordinary’ Italian eatery. We enjoyed our Zia experience, and we are sure that you will as well. Do try it.
By the way, the very modern rooms start at 1750 baht and the Nova Platinum is a very inexpensive hotel for overseas guests. The location is within walking distance of all the shopping and nightlife. Worth remembering.
Zia, Nova Platinum Hotel, 562 M10, Pratamnak Road, South Pattaya, telephone 038 711 345, fax 038 711 346, email [email protected], open from 6 a.m. for breakfasts, lunch from 11 a.m. running through to dinner (last orders 10.30 p.m.), open seven days, secure parking behind Nova Platinum.

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Roasted Tomato Soup

Tomato soup is a standard on almost every restaurant’s menu, with some being very ‘daring’ and suggesting that a swirl of orange juice be added to the soup just before serving, but this week’s recipe is much more than that. It elevates tomato soup to gourmet!

Cooking Method:   Preheat the oven to 375F. Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on another baking sheet along with the garlic, place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Peel the garlic and place the roasted vegetables into a blender or food processor. Blend in a cup of the stock until the soup is the desired consistency. Add the paprika and more salt if needed - adjusting to your taste.

Ingredients                             Serves 4
Tomatoes, quartered                                   5
Red bell pepper, seeded and quartered 1 large
Yellow onions, peeled, quartered    3 medium
Extra-virgin olive oil
Garlic, unpeeled                               5 cloves
Rock salt to taste
Vegetable stock                              2-3 cups
Paprika to taste