There is always something very relaxing about dinner at the
Montien Hotel, Pattaya. Perhaps it is because it is one of the oldest
established hotels in Pattaya, or perhaps it is because so many of the staff are
long stayers, but whatever, when we get a call from their energetic PR lady,
Pornpimon, we always look forward to the evening.
We were asked this time to review the Mediterranean Buffet, which is on
Wednesdays, and in the La Mer restaurant, not the coffee shop where most of the
other theme buffets are held. I have to say that I enjoy La Mer as a venue; it
just seems to have something of a traditional touch with its carpets and
comfortable chairs with arms. This is no glass and chrome fast-foodery, this is
plush and inviting, and cocooning. The live music supplied by their singer is
also enjoyable, and makes you want to linger over that final drink or coffee.
Please do not get the impression that La Mer is stuffy and old, it is actually
quite bright and colorful with multi-colored throw-overs on the tables and very
modern crockery. The seating is around the perimeter and there is a central
raised dais with many of the buffet items, and there are also live cooking
stations, including a grill section behind glass.
The wine selection is small, but most are between B. 1,800 and 4,500. The
Undurraga Chilean is worth considering, and at B. 1,800 good drinking.
The food choices are enormous, with live cooking stations covering Caesar salad,
pasta, gelati, seafood (fish, prawns, crab and mussels) and the La Mer grill
(lamb, beef, pork and chicken).
As one does at an all-you-can-eat buffet, the temptation is to load your plate
to overflowing, and then find there were many other items you would have liked
to try, but were now too full. With that in mind, I began with some of the cold
meats and threw on some cheese as well. The ham wrapped around melon was
delicious and brilliantly displayed. The antipasto start was boding well for my
next assault on the buffet items.
Before I got much further, two soups beckoned, with a Tuscany vegetable or a
zucchini cream with Greek meatballs. Zucchini won and I asked for some ground
pepper at the table. The service personnel brought out the largest pepper
grinder you have ever seen. Takes two people to lift and grind, but the soup was
sensational.
After a suitable break, I climbed the dais again and looked at the offerings in
the hot boxes and was taken by the Italian style beef tenderloin on a Chianti
sauce. This is wrapped in Italian bacon and was superb, and not at all tough.
One reason for this is the fact that La Mer only cooks a few items at a time and
then constantly replenishes the hot boxes.
A lemon dessert and then coffee was our finale, in what had been an excellent
dining out. Like Arnie Schwarzenegger, we’ll be back!
Despite the hotel standard plus-plus on the price, this buffet is a bargain at
B. 650++ (children B. 350++). With such good selections available and even the
cheese board with several choices, the Montien is not making much of a profit at
that price. Which of course is good news for the consumer, or should I say
‘diner’. We have no hesitation in recommending the Montien’s Wednesday
Mediterranean Buffet (and do try the Italian style beef tenderloin on a Chianti
sauce - I have paid more than B. 650 for this dish alone at some restaurants).
By the way, in case you are thinking of going on Wednesday November 12, this is
Loy Krathong and the buffet will be in the coffee shop adjacent to the pool and
will incorporate a Loy Krathong ceremony at the pool and will be B. 700++. All
other Wednesday Mediterranean Buffets are at La Mer and are B. 650++, children
B. 350 ++.
The Montien Hotel, Pattaya Second Road, Pattaya City, telephone 038 425 188 or
038 361 340 (ext 1620, 1621), email [email protected]. Mediterranean theme
buffets Wednesdays, 6.30 p.m. until 10 p.m. Secure parking in the hotel car
parks.
Brandied BBQ fish fillets
This is a very easy BBQ dish and although Bream was
called for in the original recipe, you can use almost any other fish
fillets. You are best to make the basting sauce two hours before and
actually use it like a marinade, prior to the BBQ. The most important
feature with all fish dishes like this one is in the careful filleting. A
mouthful of bones does not impress your dinner guests! And do not overcook.
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Cooking Method:
In a pan on low heat melt the butter, then add and combine soya sauce, lemon
juice, brandy and garlic. Remove from the heat and brush on to the fillets and
leave them in the refrigerator for two hours.
Heat the BBQ plate and lightly grease the surface. Place fillets on the BBQ and
baste frequently with the sauce. Turn once and repeat the basting until the fish
is cooked through. This does not take long, especially if you have had the
fillets soaking in the brandy and lemon.
When almost cooked, sprinkle with sesame seeds and serve with lemon wedges and a
steamed rice accompaniment. |
Ingredients Serves
3-4
Fish fillets
750 gm
Butter
¼ cup
Soya Sauce 2 tbspns
Lemon juice from 1 lemon
(or 2 limes)
Brandy
¼ cup
Garlic crushed 1 clove
Sesame seeds ½ cup
