There is always healthy competition at the top end of the
fine dining scene, especially in Pattaya where there are many restaurants
offering excellent dining for their patrons. This week we re-visited and
reviewed the Flare restaurant in the Hilton Pattaya, after receiving news of
a menu with several new items.
Flare has been in operation for only nine months and we
did review it back then, giving it a good report card, but it was obvious
that it was very new at that stage. I also recognize that many readers have
not been there yet, but when you do you will immediately feel you are
You are greeted at the entrance and then escorted into
the restaurant, going around the glass-walled, temperature controlled wine
cellar and then to your table. The lighting is subdued, and the predominant
color is black, but there is illumination for your table, yet still ensuring
privacy. The chairs are comfortable and at the correct height relative to
the table. Get yourself comfy, as you will already feel this will be a
We sat back with a cocktail each, a “Professor Herry” for
Madame (Cachaca rum, tequila, pineapple juice and lime juice) and a “Freddy
Eynsford” for me (vodka, Cointreau, cranberry juice and lime juice) and then
discussed our preferences for our dinner with Maitre d’ Sunny.
With Alaskan king crab on the menu that evening, my
choice was easy, with the hamachi fish and Alaskan king crab ceviche on a
red capsicum gazpacho, avocado, cherry tomatoes and coriander leaves.
Madame, who enjoys duck, agreed with Sunny’s suggestion
of the slow roasted marinated imported duck breast with pan seared foie
gras, soft polenta, fava beans, vanilla turnip, red cherries, with a crispy
ginger and port wine reduction. To go with the appetizers, the Sandalford
Element Shiraz Cabernet Sauvignon sounded good, and was good.
A soup course was suggested and Madame was attracted to
the cream of porcini soup, with braised artichoke heart, rocket and parmesan
and for me it was the Maine lobster bisque with pan roasted lobster ragout,
tarragon cream and Avruga ‘caviar’.
Not only were the soups of high standard, but they were
brought to the table where they were then poured into pre-warmed bowls with
full ceremony, making sure the soups were hot to the table. Loved the
‘theater’ and the soups were excellent.
The next decision was the main course, and again Sunny
was in his element, and with Madame wishing for seafood, the seafood mixed
grille was suggested which consisted of a platter of seafood with dipping
sauces featuring: Maine lobster, giant tiger prawn, grilled snow fish in
banana leaf and Atlantic salmon. It tasted as good as it reads, Madame
assured me. I, being a carnivore, selected the 400 gm T-bone which was
tender and flavorsome, and as a special treat from Chef Tofu I sampled a
fire grill corn fed chicken breast marinated with fresh coriander, garlic,
black pepper and wrapped in banana leaf. Excellent.
The wine chosen was the Slent Pinotage Shiraz, a South
African red which was very pleasant indeed, and served at the correct
Flare has settled down in the nine months, and the staff
are confident of their product, but what really came across was the
enthusiasm for their product. That included Chef Tofu as well. In
particular, Maitre d’ Sunny just exuded enjoyment at serving his clients
(and the restaurant was almost full on the night we dined there). The
enthusiasm is infectious, and just heightens the enjoyment of the entire
evening. In fact, I would go so far as to suggest you tell Sunny what kind
of food you would like to eat (meat, fish or whatever), and follow his
suggestions from there. We did!
I would have to say that the total dining experience at
the Hilton’s Flare restaurant puts it right at the top of the fine dining
choices in Pattaya. I can recommend it without any hesitation.
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 recommended 038 253 000.