by Miss Terry Diner
Hilton
Lobby.
The Pattaya Hilton has added another facet to its already
impressive dining experience with an exclusive Saturday promotion at its
Flare restaurant. Called “A Saturday with Flare” it probably represents the
ultimate in small intimate gourmet dining evenings.
The venue is within the Flare restaurant, in a section
curtained off at the rear of the dining area, which is served by its own
kitchen and a dedicated chef. The table will seat six, and you need to be in
a party of six to be able to reserve a seat for this promotion. Not only
that, you need to make your reservation at least two days in advance of your
chosen Saturday. This is an ‘exclusive’ offer with imported items, and the
chef has to be fully prepared.
On our Saturday evening, we gathered in the Hilton Lobby
and were escorted to the Flare restaurant, where our guests were seated by
the attentive Flare service ladies under the supervision of Maitre d’ Sunny.
We also met our chef for the evening, and already the event was shaping up
to be something rather special.
Settling back with a cold champagne we were served an
‘amuse bouche’ with Atlantic salmon, Avruga ‘caviar’ and a herb sauce. Is
there a finer start for the evening? Probably not!
Our first course comprised freshly shucked Pacific
oysters, but there are other choices of starters which can be discussed when
booking the Chef’s Table. These may include beet root marinated whole
Atlantic salmon, carved table side or steak tartar. The oysters were served
on ice with cut lemons on a very long glass dish, accompanied by four
‘test-tubes’ of different vinegars and sauces. Sweet and succulent imported
oysters and very difficult to beat.
Hilton
chef and Tomahawk steak.
After finishing our champagne and draining the last of
the oysters we were prepared for the next course of one of Flare’s signature
dishes being seared Japanese sea scallops with the alternative being black
cod bouillabaisse. The scallops were large and juicy and very tasty. I could
see why it is considered a signature dish. Perfection once more.
This was a meal not to be hurried, it was a meal to be
savored and the main course was to be accompanied by a Wolf Blass Yellow
Label, always good drinking, and was the recommendation of Sommelier Sunny.
We let it breathe, even though it hardly needed it.
Our selected main course was the Tomahawk steak,
otherwise known as Cowboy steak, and is described as a ‘serious’ steak for
the ‘serious’ steak lover. Tomahawk Steak originated on the cattle drives
near the Rio Grande border, and was eaten by the Texas cowboys, who
apparently had very healthy appetites.
The slow-roasted steak was brought to our table on a
marble-topped trolley, pushed by our chef, who then expertly cut the meat
into thick cuts from the very large bone-in piece. My piece was so large, I
thought I might have to ask for a cowboy to come and help me! However, it
was so tender I could have cut it with the fork.
Alternative main courses include triple porterhouse steak
from the short loin cut includes both sirloin and fillet on the T-shaped
bone. Or a seafood trolley.
The charge per table of six adults is B. 15,000 net (B.
2,500 per head). (Wine not included.) And do remember that you must book at
least two days in advance.
Now if all your Saturdays are booked out for the
foreseeable future, keep a Friday night free and try the “Let’s Meat on
Friday” promotion at Flare. This features a grain-fed 150 days prime rib
roast and comes in two sizes - the Ladies cut (340 gram, B. 999) or the
Gentleman’s cut (450 gram, B. 1,111).
Having experienced this offer on a Friday evening, I
would rather call the two cuts “Huge” and “Even Larger!” If you are going
for the 450 gram, make sure you have a big appetite. You have been warned.
Flare Restaurant, 15th floor Hilton
Pattaya, above the Central Festival Center, Beach Road. Open seven days for
dinner 6.30 p.m. until 11.30 p.m. Valet parking from the Welcome Lobby
ground floor. Booking a must for the Saturday promotion 038 825 3000.
Ma Ho - Galloping Horses
This is a Thai recipe, and you won’t find it at side of
the road restaurants. Look up-market for this. It can be made with different
fruits. I believe the pineapple version is best, and incidentally the
easiest to prepare. This is truly something very Thai and very different. I
will guarantee your guests will want the recipe. Some cooks grind and chop
the pork themselves, but pork mince is fine.
|
Ingredients
Serves 4 as an appetizer
Pork mince
250 gm
Garlic
5 cloves
Fresh coriander
4 roots
Olive oil
2 tbspns
Roasted peanuts, coarsely ground 3 tbspns
Fish sauce
1½ tbspns
Ground black pepper
1/8 tspn
Palm sugar
4 tablespoons
Fresh chili, seeded and chopped 1
Chopped fresh coriander leaves 2 tbspns
Pineapple sliced fresh |
Cooking Method
Chop the pork very finely, removing any gristle or
bone. Crush garlic and coriander roots and fry on low heat in the oil.
When garlic turns golden add the pork, peanuts, fish sauce, pepper,
sugar, chili and coriander leaves and continue to stir fry until the
mixture is well cooked, dark brown in color and quite dry.
Cut the pineapple into bite sized pieces and pile the
pork mixture on top and serve as an unusual hors d’oeuvre.
