A ‘pagoda’ is a style of structure which originated
in Indian architecture and its contents were revered by the population. It would
be fanciful, however, to imagine that the Pagoda restaurant in Jomtien was so
named because its contents were revered! On the contrary, owner Helmut
Zimmermann explained that while searching for a name for his new restaurant, he
was given a small pagoda by a friend, and that was the stimulus to call his
restaurant Pagoda, which has now been open for eight months.
Pagoda is somewhat off the beaten track, being deep inside the Jomtien Complex,
on the second soi (to make it easier to locate, the Poseidon restaurant is on
the first soi and the Pagoda site had been previously a restaurant called
‘Flamboyant’). The complex is an amazing mish-mash of restaurants, bars, curio
shops and massage parlors, and Pagoda does stand out as a culinary oasis in that
area.
The restaurant is in two sections, an outside (but covered) terrace which seats
16 and the air-conditioned inner area seating 36. Close to the door is a sit-up
bar for pre-dinner drinks before going into the restaurant proper, which
features very comfortable chairs and large tables. It is so relaxing to be able
to sit comfortably and expansively. The internal décor is superbly executed
Asian, with an intriguing ceiling of suspended Bor Sang paper umbrellas, which
wave gently with the movement of the air.
The gold-covered menu is quite detailed, and it is well worth sitting down with
an aperitif to study the choices, which incorporates weekly specials, as well
regular items and even a (B. 750) five course set menu option.
For those dining on the terrace there are two specials - a Swiss cheese fondue
for two at B. 575 per person and a Swiss cheese raclette for two at B. 625 per
person. Helmut also recommends some Swiss wines to go with these dishes.
Six home-made soups (B. 110-130) begin the main menu and from there you have
cold and hot starters and all the choices of meats, fish, pastas and salads with
most under B. 300 and a very tempting Chateaubriand for two at only B. 790.
There is also a fair selection of Thai dishes around B. 140-180.
The wine list is large enough to give choice, but not so large as to confuse,
with labels from the old and new worlds. Some are under B. 1000 whilst almost
all are under B. 2000.
We began with a starter from the weekly specials for Madame, which was oysters
Pagoda, with the six oysters in the shell gratinee with hollandaise sauce and
parmesan cheese (B. 280), whilst I selected the curried cream of chicken soup
(B. 110). The oysters were plump and very flavorsome, and the chicken cream soup
had just the correct amount of ‘bite’ with the Malaysian curry, and I added a
swizzle of freshly ground black pepper. An auspicious start to the evening.
With the main course, we had ordered the Australian Tall Poppy Cabernet
Sauvignon (and at B. 1060 great bouquet and great quaffing) of which our waiter
had delayed my tasting of the bottle until I had rinsed my mouth clean following
my Ricard aperitif. Very thoughtful, and showed good understanding of the
position as sommelier.
For her main course, Madame selected the rock lobster thermidor with potatoes
gratinee and creamed spinach (B. 380), whilst I had decided on the stuffed
chicken breast with mint and feta cheese accompanied by potatoes wrapped in
bacon and zucchini (B. 250).
Both main courses were excellent and showed that the chef had a good command of
the requirements of both the crustacean and the poultry, and it was refreshing
not to get bunches of steamed julienned carrots and asparagus spears as
accompanying vegetables. The bacon-wrapped potatoes and the spinach were
wonderful.
We finished our evening with a de-caff cappuccino for Madame and a ‘real’ one
for me. It had been a great night of relaxation and good food, and we can
certainly recommend you give Pagoda a call. Booking is best.
Pagoda Restaurant, 413/51-53 Jomtien Complex Soi 2, telephone Helmut 089 804
1450, email [email protected], open seven days 6 p.m. until late. Parking within
the complex.
Balinese Fried Rice
Here is something a little different from the usual Asian
fried rice. The garlic and chillies will give this a little more zing than
standard fried rice, but remember that the degree of spiciness is under the
control of the cook! The secret with all fried rice is to use the boiled
rice left over from yesterday which has been stored in the fridge.
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Cooking Method:
Heat the margarine in the wok and add the onions until they change color. Add
the ham strips and garlic and stir-fry quickly and then add the chilli sauce and
the chopped spring onions.
Now break up the cold boiled rice and slowly add to the work, letting the rice
warm up without burning.
When the rice is thoroughly warmed through, add the prawns, soy sauce and fish
sauce and continue stirring until the prawns are also hot.
Serve in a warmed dish and sprinkle with the scrambled egg and finally garnish
with the tomato slices. |
Ingredients Serves 4
Polyunsaturated margarine
4 tbspns
Onion, coarsely chopped
2
Cooked ham in thin strips 225 gm
Garlic, finely chopped
1 clove
Chilli sauce
1 tbspn
Spring onions, chopped
4
Cold, dry boiled rice
225 gm
Prawns, small peeled
225 gm
Soy sauce
1 tbspn
Fish sauce
1 tbspn
Scrambled eggs
4
Peeled tomatoes, sliced
2
