After 13 years of operation, only a complete newcomer would be unaware of Greg’s
Kitchen and that it is on Pattaya Second Road just before Soi 4 and the Bangkok
Bank. It could be described as an icon, as there are not too many restaurants
established longer than this one.
And yes, there is a Greg of Greg’s Kitchen, and he is Greg
Sulis, a professional British chef, and a man completely settled in Pattaya.
Each time we drop in to Greg’s Kitchen, we find that Greg has
carried out some further developments. This time it is in the courtyard, with
his new bar, called his “No-Hassle” bar, where you can sit and have a drink,
watch sporting fixtures on TV and dine as well. And not be hassled with “Buy me
drink, sexy man.”
The main air-conditioned dining area is much the same, with
the eclectic d้cor, comfortable chairs and an ambience which invites you to
spend some time, without being hurried. On the table is a large pepper grinder
and a basket is brought with various sauces (including Worcestershire and HP)
and malt vinegar.
As befits a dyed in the wool British chef, the menu has
mainly British items, and mention must be made of the menu itself. Very, very
large and photographic, as well as being in three languages.
Being an establishment that opens early for breakfasts (8.30
a.m. and that is early for Pattaya), these are mainly in the B. 50-99 range, but
there is the super-dooper everything but the kitchen sink monster breakfast at
B. 220.
The Starters section has items B. 160-220, while Mains are
generally under B. 295, though you will pay a premium for imported New Zealand
meats.
The
Thai favorites are handled by Greg’s wife and they range in price between B.
20-380 with complete fish which would feed far more than one person at the top
end.
It does not end there, as there is a light lunch menu (B.
199) and a Sunday Roasts menu (B. 260-299) with pork, beef, chicken and lamb.
That is a cheap roast!
We began with the spring roll starter (B. 185), which had
been freshly made by Greg’s wife he informed us. Large sized and well-filled and
tasty and a great beginning for the meal. We had ordered beers (B. 85) to
accompany our food and they arrived well-chilled, as a beer should be. This is
something where we have found many restaurants and bars have let themselves
down.
For mains, Madame had ordered the Steak and Kidney Pie (B.
295) while I had ordered the Shepherd’s Pie with British chunky cut chips (also
B. 295). The vegetables accompanying these dishes included garden peas and snow
peas and were also correctly cooked. We were both very happy with our choices,
and the portion sizes were very large, as is always the situation at Greg’s
Kitchen.
As has been the case, every time we have dined at Greg’s
Kitchen, we have left there completely full, with no space for even a peanut by
the end of our dinner. Greg’s formula is simply good food, with good taste, and
plenty of it (and it is inexpensive too). It takes a supreme appetite to get
through to the desserts menu (we shared the Lemon Meringue Tart - and it was
delicious). Greg has kept his standards high, and we can certainly recommend
Greg’s Kitchen very highly.
By the way, Greg’s Kitchen Xmas menu looks very interesting
beginning with Old English Ham and Pea soup with crusty bread, Roasted US Turkey
with all the trimmings and Dark and White Chocolate Yule Log with home-made
vanilla ice cream. All that for B. 995 and bookings will be taken from September
17.
Greg’s Kitchen, 370/21-22 Pattaya Second Road (just before
Soi 4 and the Bangkok Bank), telephone 038 361 227, open seven days 8.30 a.m.
until 11 p.m. (but the No-Hassle bar will stay open till late). By the way, if
you are looking for parking, you can park opposite on the left side of Second
Road, but we turned right into Soi 4 at the Bangkok Bank, just past Greg’s
Kitchen, and found ample parking up there.
