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Viva Espana. Spanish tapas and wines at Pepper & Salt

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt

by Kim 24th December 2022

written by Kim

Special Spanish Cuisine and Wines at Pepper & Salt as a a tribute to Spanish Cuisine.

Spain luxuriates with a cornucopia of vastly varied recipes reflecting their cultural legacy of occupation by Romans, Visigoths & Moors combined with the coexistence of Christian, Jewish and Muslim influence. Spain also played a pivotal role in the discovery of the ‘Americas’ with new ingredients and cooking practises developing in Spain before flowing further into the rest of Europe.

So many factors have intersected to bless Spain with a diverse, complex and unique culinary identity with Tapas, Paella, Gazpacho, Manchego Cheese, and Cochinillo as just a few of the better known dishes. It was therefore the idea of Executive Chef Fredi to create an evening of Spanish delicacies and naturally, specially selected Spanish wine.

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 1 — High culinary quality

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 2 — High culinary quality

The concept was a first a selection of cold Tapas than a platter of warm Tapas followed by Paella and Roast Suckling Pig complemented with a Delapierre Cava, an Altozano Verdejo-Sauvignon Blanc and a Borsao Garnacha.

The cold tapas included: Cherry Tomatoes with Mozzarella, Serrano & Pesto; Bruschetta with Roast Beef and Onion Comfit; Chorizo and Cream Cheese Roll with spices & herbs; Pear wedges with Jamón, Spanish blue cheese, and Roquette Lettuce. The later being of outstanding flavour with the surprising taste and structure of the pear fusing with the cheese and Jamón perfectly.

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 3 — Cold Tapas

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 4 — Cold Tapas

The hot Tapas included: Spanish Tortilla of Potato and Spinach; Jamón & Cheese Croquetas, deep fried Calamari with tartare sauce, Lamb Albondigas(meatballs) with glazed onions and Shrimps Piri-Piri. Each creation provided differing flavours on the palate with the Calamari and Lamb Albondigas outstanding. However the meatballs could have been smaller to be more traditionally Spanish.

Cochinillo is one of Spain’s most famous dishes. The suckling pig should never be older that 3 weeks and was historically a way of thinning the litter allowing the larger piglets to mature and grow faster.

Originating in Castille there are also variants from Arévalo, Segovia, Madrid, La Mancha and Aragón. Well-seasoned the piglet is normally roasted in a wood burning stove for 2 hours and basted in olive oil. The delicate skin should be golden brown and crispy. There is a thin layer of fat below and some succulent meat. The dish is so delicate that, traditionally a plate is used to separate the skin and meat from the bones. Pepper & Salt had chosen to cut up the piglet so it was to be enjoyed by using our fingers!

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 5 — Cochinillo – Roast Suckling Pig

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 6 — Wines from Spain

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 7 — Wines from Spain

Spain’s equally most famous dish is Paella and Pepper & Salt provided succulent pans of this tasty dish. Originating from Valencia the traditional paella is made with Bomba Rice, whether this was the case is not clear, however the rice was excellently slightly crisp and had soaked up many of the flavours during cooking. The paella was mixed with seafood and meat and possibly a paella de marisco would have been more suitable.

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 8 — Paella

The wines were excellent as one expects from our hosts at Pepper & Salt. Starting with a Delapierre Cava a blend of Macabeo, Xarello and Parellada grapes producing a bright yellow with a fine mousse. An excellent youthful wine with delicate florals, citrus and green apple notes. A fresh, young light and very pleasant wine.

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 9 — Delapierre Cava

Viva España! A tribute to Spanish Cuisine and Wines at Pepper & Salt 10 — Delapierre Cava

The white wine for the evening was an Altozano Verdejo(70%) Sauvignon Blanc(30%) from the Finca Constancia. This fresh, light and fruity wine delivered a burst of aromas on the nose from both the Vedejo and Sauvignon Blanc grapes. Golden coloured it was fresh, buttery and enjoyed a pleasant long finish.

The red was a Borsao Seleccion 2020 from the Heart of Garnacha. A blend of Grenache, Tempranillo and Syrah, this innovative vineyard creates a superb red that James Suckling has awarded 91 pts. Cherry red with violet nuances, the wine has a ripe fruit nose with floral tones. Full bodied, spicy and with a complex and long aftertaste.

Pepper & Salt’s first foray into a free-flow themed dinner exposed some challenges and with their well know refinement will certainly become well established on the local culinary scene.

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Kim Waddoup

Founder

Kim Waddoup enjoyed a lifetime in the tourism business and is an active ‘Silver-Ager” living in Thailand. He writes for his age group with high varied articles covering subjects relevant to retirees living in, or visiting Thailand. Any questions or comments on this post? Please do feel free to contact me through our ‘Contact Form’ or directly kim@meanderingtales.com

24th December 2022 0 comment

Food & Drink

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails

by Kim 3rd November 2022

written by Kim

Now a regular monthly event, the Private Chef’s Table Wine and Dinner evenings are becoming well known for quality and creativity and with more diners traveling from Bangkok, the numbers have increased.

With a firm reputation from previous Private Chef’s Table wine dinners, Chef Fredi took the challenge and once again captivated his guests with food and wine combinations to delight even the most discerning palates.

The canapés alone are deserving of a place in some of the finest restaurants. Each succulent and intensely flavoured. Accompanied on this occasion by at “Pepper Avalon Awakens” cocktail, the combination was a hint of the delicacies that were to come.

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 13 — Tasty canapés

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 14 — Tasty canapés

Commencing with a Pan-fried Chilean Snow Fish on Grilled Vegetables, Rocket Lettuce served with a Vinaigrette Sauce. Very pleasing to the eye, this was a delightful dish. The delectable Snow Fish was delicate with subtle flavour and the vinaigrette sharp enough to counter-balance the olive oil. The grilled vegetables added a further taste dimension to this superb dish.

The La Magigue Cremant de Bourgogne was a bold pairing. In principal, a Champagne but not quite in the Champagne Region so a Crémant. Interestingly served in white wine glasses the nose was delicate green and lemon and possibly other citrus fruits. The acidity and apple flavours were balanced by ripe pears that emphasised the soft aftertaste. The combination with the Snow Fish and Vinaigrette was a magnificent pairing, even if rather experimental!

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 16 — Panfried Snow Fish

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 17 — Panfried Snow Fish

This was followed by Parmesan Cream Soup with crispy Parma Ham. For me the strong cheese flavour and structure was perfection. Using specially aged Parmesan cheese the soup was robust and packed the intense flavour of the Parmesan with the delicate piece of crispy Parma an excellent combination. Incredible taste but with such an intense flavour a smaller portion could be considered.

The enviable challenge to pair with the strong flavour of the soup, the gauntlet was laid down to the Celier des Chartreux 1612 Grand Viognier IGP. The magnificent 100% Viognier from the Rhône valley rose to the challenge! With its clear, pale yellow colour the nose was fresh, succulent stone fruits combined with a citrus backbone. On the palate the wine was complex with lemon, litchis fruits, yellow currant and caramelised apple. The complexity of this single grape wine was perfectly paired to complement and enhance the robust flavour of the Parmesan.

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 18 — Cellier des Chatreux 1612

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 19 — Cellier des Chatreux 1612

The next delicacy presented was Duck Meat Spring Roll with Carrots, Bean Sprouts, Fried Ginger with Barbecue Sauce. Served in a beautifully crispy spring roll, the small chunks of duck were perfectly cooked, but the delicate flavour was slightly overpowered by the bean sprouts. However when combined with the fried ginger and the subtle homemade barbecue sauce, the components produced a wonderful combination. The serving was much too large, just a half would have been adequate!

Served with a Gentilhomme Grenache AOC from the Cote de Rhone this was another excellent pairing. Quite a robust wine at 14% with a deep ruby red colouring there were plums, cherries and a hint of tobacco on the nose. On the palate it was deep fruity driven and jammy. It complemented the duck and ginger with ripe fresh fruits and a plethora of exotic spices.

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 20 — Duck Meat Roll

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 21 — Duck Meat Roll

With 3 courses down and 3 more to go a short respite was welcome with a fresh, house-made Grape Sorbet that was tart yet smooth and perfect for refreshing the palate.

The Breaded Australian Lamb Chop & Angus Beef Tenderloin on Shallot Confit, Potato Lasagne, Root Vegetables, Snow Peas and Red Wine Sauce, was a feast for a King! The portions were exceptionally large! The Lamb Chop was wonderfully coated with crispy breadcrumbs and herbs with the meat cooked to perfection. The lamb and the coating complemented each other perfectly. The Agnus Tenderloin was a generous size and perfectly medium/rare. The potato lasagne was almost a dish on its own and was moist with delicate tomato and cream. The Shallot Confit was prepared to perfection and combined with the red wine sauce provided just enough juice for this meal. Excellent in presentation, excellent in taste, just much too much to eat!

This heavy dish needed a strong wine and the Prunotto Costamiole, Nizza Reserve was an admirable pairing. This 100% Barbera grape was deep ruby and garnet red with dark purple undertones. Almost spicy on the nose with hints of cinnamon, cardamon, aniseed and walnuts with dark fruits. Surprisingly, despite being 15% it was medium to full bodied on the palate, rich in supple yet well-structured tannins. A perfect pairing!

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 22 — Amazing Prunotto Costamiole

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 23 — Amazing Prunotto Costamiole

This was followed by a Blue Stilton Cheese Mouse in Puff Pastry Basket with dried fruits. A blue stilton is a slightly less British choice (traditionally mostly green) but the Blue which has penicillium roqueforti added to create its unique flavour. The Blue stilton had been whipped into a smooth mousse that oozed with flavour. Not as sharp as its green brother the blue was an excellent choice.

The task of pairing was this time presented to a Castelvecchio Orme in Rosso from Tuscany. A beautiful blend of Merlot, Petit Verdot and Cabernet Sauvignon produced another deep red ruby wine with a very fragrant nose of mature red berries. Again at 15% it did not expose its strength and evolved on the palate with fruity spicy hints, savoury, an elegant body and harmonious tannins that accentuated the flavours of the cheese.

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 24 — Blue Stilton Cheese Mousse

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 25 — Blue Stilton Cheese Mousse

Finally, our places were graced with dessert! A Coconut Parfait on Pineapple Carpaccio with marinated Pomegranate Seeds and Blueberries. Since the previous courses were quite rich and filling, this dessert provided a delicate and fruity touch to perfectly end the culinary delights of the evening. Artistically presented the parfait was delicate and a delightful puree that was not too sweet but subtle in flavouring complementing the pineapple carpaccio.

Paired with a Moscato Di Pavia the 100% Muscato Blanc from Piedmont that possessed a lovely straw yellow colour. Quite intense on the nose with clean aromas of rose peach and white fruits. Very elegant on the palate and not overwhelmingly sweet.

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 26 — Coconut Parfait

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 27 — Coconut Parfait

Another masterpiece from Celebrity Chef Fredi that was perfectly executed by Executive Chef Albert and his incredible kitchen team. Flawless service from the Crush/Pepper & Salt team completed yet anther superb evening of Superb Food, Superior Wines and great friendship!

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The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 28 — Chef Albert at work

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 29 — Chef Albert at work

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 31 — Celebrity Chef Fredi

The magic of Wine & Food Pairings continues at Crush Wine & Cocktails 32 — Celebrity Chef Fredi

Kim Waddoup

Founder

3rd November 2022 0 comment

Food & Drink

Star Chef Fredi excels at Crush Private Chef’s Table

by Kim 13th October 2022

written by Kim

The Private Chef’s Wine Dinners at Crush Wines & Cocktails with Chef Fredi have become so popular they are now a regular monthly event providing connoisseurs with the opportunity to enjoy an exceptional culinary experience with wines specifically paired to suit each dish.

Diners were greeted with a rather original cocktail called an “Off the Chain Apple Martine Crush”. Served chilled it was an exquisitely fresh start to the evening and enhanced the innovative and delicious Crush Canapés.

First course was the very interesting and innovative Crab Meat Cannelloni & Cocktail Shrimp served with Capsicum Vinaigrette, Pesto Sauce and Tajin Spice. The Cannelloni was thinly sliced courgette filled with a subtle crab meat combination with crunchy, cubed vegetables, topped by a crispy Shrimp. Very subtle flavouring that was enhanced with the capsicum vinaigrette, dabs of pesto and tangy Tajin Sauce.

Star Chef Fredi excels at Crush Private Chef's Table 35 — Crab Meat Cannelloni

Star Chef Fredi excels at Crush Private Chef's Table 36 — Crab Meat Cannelloni

The Pascal Jolivet Attitude was perfectly paired with the Crab Meat Cannelloni as the traditional Sauvignon Blanc is delicate and mellow unlike its New Zealand rivals. 100% Sauvignon Blanc from the Loire Valley the wine possessed an incredible freshness in the mouth with the minerality providing a long smooth and elegant finish that complemented the crab meat and shrimp.

Continuing a path of subtle flavouring the Elixir of Tomato with Vegetable Cubes, Chicken-Basil Quenelles and home-made Sesame Grissini was a delight of sophisticated tastes. Not overpoweringly strong, the Elixir of Tomato delighted both our olfactory nerves(smell) and our palate (cranial nerve VIII, glossopharyngeal and cranial nerves). The soup possessed attenuated seasoning topped off with the delectable Chicken-basil quenelles.

Star Chef Fredi excels at Crush Private Chef's Table 37 — Maisin Trimbach Classic Riesling, Alsace

Star Chef Fredi excels at Crush Private Chef's Table 38 — Maisin Trimbach Classic Riesling, Alsace

Pairing with the Elixir of Tomato was the challenge set for the Maison Trimbach Riesling with a nose of succulent stone fruit, freshness and a citrus tinge. On the palate there were flavours of lemon, litchis fruits, yellow currant and caramelised apple that complemented the subtle yet distinct flavouring of the soup. Challenge well achieved, another excellent pairing!

Dialling up the flavour gauge, Chef Fredi next served Rolled Australian Beef Flank filled with Onions, Bacon, Champions and Fontina Cheese with a Barolo Reduction served on Pan-fried Polenta. The complexity of the meat was exemplary. It was tender and the combination burst with flavour with the earthy, rich and creamy flavour of the cheese added another level with the Barolo reduction providing a complexity that was beautifully balanced by the tender pan-fried polenta.

Star Chef Fredi excels at Crush Private Chef's Table 39 — Rolled & Filled Beef Flank

With two French wines it was time to spotlight Italy with a Pio Cesare Barbera de Alba. The Barbera grape is primarily only found in the Barbera de Alba region producing an intense ruby red wine (14%). Intricate on the nose with hints of plums, cherries and even tobacco leaves. The creamy tannins were so pleasing on the palate with excellent length and smooth texture admirably pairing with the intricate flavours of the Beef Flank.

Star Chef Fredi excels at Crush Private Chef's Table 40 — Pio Cesare Barbera de Alba, Piedmont

With the power and complexity of the first 3 courses assailing our tastebuds and the intricacy of the sublime wine pairings mixing on the palate, it was time to give our taste sensors a slight respite with a crisp and creamy home-made Granny Smith Apple Sorbet with Calvados.

Star Chef Fredi excels at Crush Private Chef's Table 41 — Chef Fedi’s mouthwatering menu

Star Chef Fredi excels at Crush Private Chef's Table 42 — Chef Fedi’s mouthwatering menu

Duly revived, the next masterpiece was Dutch Veal Tenderloin with Morel Mushroom Cream Sauce, Baby Carrots, Green Asparagus, Cherry Tomatoes and Gratin Potatoes. Another immaculately presented dish and a feast for the eyes. The Dutch Veal Tenderloin was so delicate it melted in the mouth and the crispy morel mushrooms adding a deep, earthy, woody flavour and texture that were perfectly accomplished with the Cream Sauce. The potato gratin was subtle with a slight crispness and the decorative cherry tomatoes and green asparagus blended each individual flavour on the palate.

Star Chef Fredi excels at Crush Private Chef's Table 44 — Sublime Dutch Veal Tenderloin

Star Chef Fredi excels at Crush Private Chef's Table 45 — Sublime Dutch Veal Tenderloin

The star of the evening was the Castello Banfi, Brunello di Montalcino DOCG from the Tuscan hills. Sadly served a little too cold, the 100% Sangiovese wine soon warmed and revealed notes of spices (cinnamon, cardamon and aniseed), walnuts and strong dark fruits. This 15% wine was medium to full bodied with refined tannins cumulating with a vivid and bright finish. A pairing made in heaven!

The relentless Crush waitresses had efficiently cleared our plates and the next course was presented. Truffled Brie Cheese with Red Wine poached Pear Wedge, Celery, Walnuts, Balsamic Reduction and Lavash bread. The truffled Brie was very generous portion and maybe could have waited to mature. However, the unique Brie flavour was enhanced by the Truffled core. The balsamic reduction was sweet, rich and tangy and a perfect accompanied the Brie and poached pear.

Star Chef Fredi excels at Crush Private Chef's Table 46 — Truffled Brie

Star Chef Fredi excels at Crush Private Chef's Table 47 — Truffled Brie

Switching to Spain, this dish was paired with a Bodegas Borsao Berola Granache. Having scored 91 points by James Suckling, this is a blend of Grenache and Syrah grape producing a deep cherry colour. With intensively fruity notes of ripe cherries, currants and berries it’s intensely striking fruity notes combined with toasted oak and tobacco. Despite 15% alcohol, this powerful wine remained elegant with varying sensations on the palate. Surprisingly medium body that oozed with soft fine tannins leaving a fruity finish and perfection with the cheese.

Diners at Crush Wine Bar have come to expect spectacular desserts provided by the in-house Le Bakery and this evening’s variation of a classic favourite did not disappoint. The Homemade Chocolate-Chip Ice Cream on a Brownie Base with Exotic Fruits, Vanilla Sabayon & Strawberry Sauce with the ice cream and brownie covered in a rich Belgian chocolate. Beautifully presented the dish assailed our tastebuds with the richness of the chocolate competing with the fruits and strawberry sauce.

Star Chef Fredi excels at Crush Private Chef's Table 48 — Signature Le Bakery dessert

Star Chef Fredi excels at Crush Private Chef's Table 49 — Signature Le Bakery dessert

The last wine of the evening also came from Italy to complement the amazing and contrasting flavours of the dessert. The Poggio Moscato Di Pavia IGT possessed a straw yellow colour, with intense and clean aromas of peach and white fruits. Surprisingly elegant on the palate the 1000% Moscato Blanc was not overwhelmingly sweet and ideal for the wetness of the chocolate and ice cream.

With coffee and speciality teas, so ended another fine culinary evening. Chef Fredi had created a new style of menu combining some subtle flavouring with full on meat dishes all of which were admirably prepared buy Executive Chef Albert and his superb kitchen team. Special recognition to the Crush and Pepper & Salt staff who flawlessly served each dish.

Star Chef Fredi excels at Crush Private Chef's Table 50 — Exec Chef, Albert

Star Chef Fredi excels at Crush Private Chef's Table 51 — Exec Chef, Albert

Next private Chef table October 28^th.

https://www.facebook.com/crushpattaya

Kim Waddoup

Founder

13th October 2022 0 comment

Food & Drink

Alter Ego, Cooking Atelier, Pattaya, Thailand

by Kim 19th September 2022

written by Kim

Alter Ego is quite an unusual establishment for Pattaya. Calling itself a “Cooking Atelier” with casual gourmet dining, it is a relatively small restaurant with a substantial bar. Warm and welcoming with a great deal of charm and character.

The format is also quite different to most restaurants as the main menu generally consists of a choice of just 3 main courses or ‘plat principal’. On the day that we visited this was Iberico Bellota Pork(1,390), Wild Japanese Sea Eel Filet(1,190) and Brazilian Black Angus Fillet(1,290) or with a Japanese Wagyu Striploin(1,590)

The cocktail list is vast and the chosen Singapore Sling perfectly chilled and appealing to both the eye and taste. The choice of Gin is overwhelming, and you can be sure to find your favourite especially if it is obscure!

Alter Ego, Cooking Atelier, Pattaya, Thailand 54 — Perfect Singapore Sling

Alter Ego, Cooking Atelier, Pattaya, Thailand 55 — Perfect Singapore Sling

Atler Ego has fresh oysters flown in every Friday and Saturday from France. We chose two each and would recommend returning just for the oysters!

We decided on the Pork and Steak as our main courses, so our culinary experience could commence with 5 different cold starters. Each was beautifully presented and individually flavoured. These included: Cauliflower Chantilly Cream with smoked tongue; Egg and tuna tartare with zucchini purée; Scalop with black bean sauce, Prawn Cocktail in a Tomato with tzatziki, Vitello Tonnato with almond slices and asparagus. Quite an amazing start and accompanied by beautifully crispy full-corn baguette and real French butter.

Alter Ego, Cooking Atelier, Pattaya, Thailand 56 — Five cold starters

Alter Ego, Cooking Atelier, Pattaya, Thailand 57 — Five cold starters

After a pause, the first of the hot starters was a most creative dish of crispy octopus fritters with a sublime sea-urchin mayonnaise followed by a delicious morsel of black angus braised in Belgian beer with incredibly fresh Girolle mushrooms complemented by green soybeans and crispy buckwheat.

Feeling quite full we asked for a pause to savour the red wine. Alter Ego has a comprehensive wine list of specially selected wines from around the world. We chose a Gebeshuber, von Muschelkalk, Sankt Laurent from the lovely ‘new-wine’ village of Gumpoldskirchen in the Thermenregion of Niederösterreich, Austria. A very special wine producing region with ‘muschelkalk’ (shell-bearing limestone), a mineral rich soil which, in its current format was created by the historic K u K cannon range where weapon training was carried out with the cannon balls breaking the hard limestone to the irregular shapes seen today!

The Gebeshuber Sankt Laurent is a lovely wine, very fruity on the nose and wonderful dark berry flavours on the palate. Great acidity, taste is full of well blended tannins with a long-lasting aftertaste of dark cherries. A classic St. Laurent!

Alter Ego, Cooking Atelier, Pattaya, Thailand 59 — Gebeshuber St. Laurent, Austria

When our main courses were served there was almost a look of desperation on our faces as we were already sated. The Iberico de Bellota Pork was a superb dish with succulent pork slices complemented with a rich pork jus, mashed potatoes, green asparagus and chorizo de bellota with a black olive and spring onion toast.

I chose the ‘Brazilian Organic Black Angus Filet with ‘a la minute’ bearnaise sauce, Dauphine potatoes, baby carrots and celtuce with an incredible almond and cuttlefish ink crumble. The presentation was superb and the highlight the roasted almond crumble. The Bearnaise made to perfection but sadly, whilst perfectly prepared, the steak was quite tough and rubbery. However just a comment and not a criticism.

Alter Ego, Cooking Atelier, Pattaya, Thailand 60 — Black Angus Filet

The meal at Alter Ego is filling, the ambience is eclectic and refined and each dish burst with individual flavours. The wine list is extensive and moderately priced. Overall impression, excellent, we will return!

Alter Ego Cooking Atelier, Pattaya, Thailand

Kim Waddoup

Founder

19th September 2022 0 comment

Food & Drink

Wine & Dine – Private Chef’s Table at Crush Wines & Cocktails, Pattaya

by Kim 2nd September 2022

written by Kim

An unparalleled Gastronomic & Wine Pairing Experience at Crush Wines & Cocktails, Soi Khao Talo, Pattaya

Creating an exceptional Wine Dinner is a challenge even for many of the top restaurants, so congratulations to the management and the entire team at Crush Wines & Cocktails for creating an extraordinary wine and dine experience.

When the fusion of a Guest-Chef in the form of Pattaya’s massively experienced Chef Fredi, a talented Executive Chef in Albert Casulocan, an owner with a love and talent for exceptional wine selections, the attentive Pepper & Salt staff and the ambience of Crush Wine Bar come together, you have a recipe for gastronomical success! Welcome to the 2^nd Private Chef’s Table at Crush Wine and Cocktails.

As the guests arrived, they were treated to a vividly coloured and subtly flavoured, ‘Purple Dragon Lady’ cocktail and a delicious array of tempting canapés with the efficient Crush staff flowing through the revellers with their ever so tempting bite-size hors d’oeuvre.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 63 — “Purple Dragon Lady”

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 64 — “Purple Dragon Lady”

Promptly at 19:30 the diners were asked to take their seats to enable the feast to begin. First course was a spectacular creation of a “Timbale of Tiger Prawns, Avocado & Mango enhanced with a light Cocktail Sauce served under a Puff Pastry Rainbow”. This proved to be a stunning plate with the timbale ringed by the artistically created puff-pastry. Tremendous attention to the smallest details blending colour, flavour and food. The Tiger Prawn pieces were plump and so fresh that they almost crunched while the delicate blend of avocado and mango with the light cocktail sauce flavouring brought the entire creation to burst with flavour on the palate. A superb dish for the eyes and for the tastebuds.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 66 — Tiger Prawn Timbale

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 67 — Tiger Prawn Timbale

This was paired with a Chateau Routas Rose Rauviere, Cote de Provence with its interesting blend of Cinsault, Grenache and Syrah grapes. Delicate on the nose with watermelon and floral notes it came alive on the palate with a nice crisp acidity and refreshing finish.

After an such an amazing start the guests eagerly awaited the next masterpiece of Truffle Cream Soup with its Julien, complemented with Herbs and Croutons. If one was to dream of the perfect Truffle Cream Soup, this was it! A classic dish which highlighted the unique and subtle flavour of truffle with a creamy texture and hints of the herbs. Perfection personified!

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 68 — Les Jalets AOC

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 69 — Les Jalets AOC

Paired with a Crozes-Hermitage White “Les Jalets” AOC, Rhone Valley. The Marsanne grape was a bold pairing that instigated considerable discussion. It was a clear almost golden wine with an incredible aromatic intensity on the palate. It fully complemented the Truffle and provided an elegant finish. A bold choice, and this is why I am such an afficionado of professional wine pairing!

Guest-Chef Fredi continued to impress with his next dish, Slow Braised Beef Cheek in a Gremolata Sauce on Saffron Risotto surrounded by Herbed Zucchini cubes. As we expect, the dish was again superbly presented adorned with bright pink edible flowers. The saffron risotto perfectly al-dente with a light crispness to each grain with a strong hint of real saffron(not powder). The braised beef cheek was perfectly prepared and delicate while the Gremolata sauce was subtle and not overpowering.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 70 — Beef Cheek saffron risotto

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 71 — Beef Cheek saffron risotto

Another perfectly prepared dish that was paired with a La Crema, Pinot Noir from the Sonoma Coast. A beautifully ruby red wine with an incredible nose with aromas of tart cherry and rhubarb. It presented a rich texture on the palate producing juicy acidity that perfectly paired the intricate complexity of the saffron, gremolata sauce and beef cheeks.

As is customary at Wine Pairing Dinners as slight respite is provided through a sorbet. This was a crisp and cleansing Raspberry Sorbet where fresh sweetness of the berry and slightly tart undertone perfectly cleansed the palate for the next courses and wines.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 72 — Specially selected wines

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 73 — Specially selected wines

The main course of Australian Lamb Loin served with a Celeriac Potato Purée, charred Chinese Broccoli, glazed Shallots, Garlic Cloves and Rosemary jus. Once again amazing presentation of the ingredients. The lamb was cooked to perfection, it was succulent and portrayed the essence of lamb loin with the celeriac potato purée providing subtle background flavour. The crisp lightly charred Chinese broccoli added more dimension and the rather plain looking shallots were actually bursting with flavour to complement the lamb with the rosemary jus.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 75 — Perfect Lamb Loin

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 76 — Perfect Lamb Loin

Perfectly paired with an exquisite Farnese Fantini Edizione Cinque Autoctoni from Abruzzo, this superb blend of Montepulciano, Primitivo and Sangiovese provided an intense fruit character on the nose and the finely balanced structure with elegant freshness, soft tannins lead to a long and very pleasant finish on the palate. A perfectly prepared and presented dish admirably paired with an exceptional & complementary wine!

Quite full but not sated the Chef was not finished with us yet and the next dish was a wonderfully presented International Cheese Variation with Strawberry, Grapes and a Mango/Fig Chutney with Prune Brioche. Four cheeses well displayed and a delicious chutney. Sadly, the Brioche let the dish down, the size overwhelmed the delicate cheese cuts, and it somehow did not complement the flavours.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 77 — Four International Cheeses

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 78 — Four International Cheeses

The wine pairing however was superb, a Borgegas Borsao Tres Picos Grenache & Syrah blend with an amazing deep cherry colour. Intensely fruity with well-integrated notes of toasted oak and tobacco. Powerful yet elegant on the palate, medium bodied with soft tannins and a delightful fruity finish. An engaging pairing with the wine richly deserving James Suckling 90 points!

Diners at Crush are becoming accustomed to spectacular desserts from the in-house Le Bakery and this evening was no exception! Blackberry mouse on Almond Crunch accompanied by marinated Peach with Vanilla Sabayon. Top marks for presentation! The multiple components of this dessert were arranged with artistic splendour with the added feature of a dark chocolate twist. Exquisite individual flavours that combined on the palate to produce an eclectic mix of balanced tastes.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 79 — Superb dessert from in-house Le-Bakery

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 80 — Superb dessert from in-house Le-Bakery

Admirably paired with a Moscato d’Asti Bosc d’la Rei DOCG this innovative Australian wine from New South Wales had intense peach and white fruit aromas on the nose and was exceedingly elegant on the palate complementing the impressive flavours of the dessert. Not overwhelmingly sweet it proved to be another innovatory pairing.

This Private Chef’s Table again proved that with exceptional skill of a vastly experienced Chef can create a diverse range of dishes, some classical and some innovative, that gel together to create an exceptional culinary experience. The team at Crush are inventive with their wine pairings searching specific wines especially for their Chef’s table dinners, their staff are efficient and attentive creating the perfect ambience for a most enjoyable culinary experience.

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 81 — 6 specially paired wines

Wine & Dine - Private Chef's Table at Crush Wines & Cocktails, Pattaya 82 — 6 specially paired wines

Crush Wines & Cocktails, Soi Khao Talo, Pattaya, Thailand

Kim Waddoup

Founder

2nd September 2022 0 comment

Crush Wines & Cocktails Private Chef's Table

Food & Drink

Wine Pairing at it’s best! Private Chef’s Table at Crush Wines & Cocktails, Pattaya, Thailand

by Kim 29th June 2022

written by Kim

Exclusive Private Chef’s Table with Wine Pairing by Chef Fredi

Wine pairing is the delicate art of carefully selecting exceptional wines to accompany and compliment the dish, thus elevating the culinary experience. Skilled and suitable pairings enhance a dining experience heightening flavours, intensifying the textures and qualities in the food.

Chef Fredi is a legend in Pattaya opening Bruno’s restaurant in 1996. He amassed vast experience in leading hotels around the world and is a Maître Rôtisseur. Since selling his famous restaurant, Pattaya’s residents have been denied his impressive culinary creations until the idea came to create a new culinary tradition with a Private Chef Table at Crush Wines & Cocktails.

The menu and wine selection were outstanding creating a culinary event in Pattaya that exceeded expectations and has placed Crush Wines & Cocktails firmly on the gastronomic map in Thailand for quality and creativity.

Guests to the Private Chefs Table at Crush Wine Bar were welcomed with a cheerful Midori Mimosa cocktail and had an opportunity to meet Chef Fredi before seating punctually at 19:30

The opening course was a Duo of Salmon, Home Cured Gravlax and Norwegian Smoked Salmon with a Truffle Potato Salad, Honey Mustard Sauce and Horseradish Cream. The two variations of salmon each had their own specific texture and flavour and were well accompanied by the influence of the superb Honey Mustard Sauce and Fresh Horseradish. The truffle provided immense flavour to the potato salad. An excellent starter that was paired with a Domaene Wachau, Federspiel Terrasses Riesling from the banks of the Danube in Austria. Well balanced with a refined structure it was excitingly fresh and crisp with suitable acidity for the Salmon.

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 85 — Duo Of Salmon paired with Domaene Wachau Riesling

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 86 — Duo Of Salmon paired with Domaene Wachau Riesling

The Curry Flavoured Chicken Cream Soup with boiled Chicken Julienne, Fresh Ginger and Chili was a true gastronomic adventure. It looked like a Thai green soup, but Chef Fredi’s creation had textures and flavours that burst on the palate. Not too strong but each spoonful added new flavours to this amazing creation. Paired with a Tenuto Rapitalo, Conte Hughes Chardonnay from Sicily, with a nose of Mediterranean fruits. This almost creamy wine tasted mature and full of exciting aromas that invigorated the palate and proved to be an excellent pairing for the creamy texture and complex flavours of the soup.

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 87 — The amazing Curry Flavoured Chicken Cream Soup paired with the Tenuta Rapitala, Chardonay from Sicily

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 88 — The amazing Curry Flavoured Chicken Cream Soup paired with the Tenuta Rapitala, Chardonay from Sicily

A further sight and taste of Fredi’s exceptional culinary skills followed! The Baked Puff Pastry Parcel filled with a Ragout of Duckling Breast, Cep Mushrooms and light Marsala Sauce, looked wonderful and provided deep, distinctive flavours of the duck and complemented with the Masala Sauce that had been reduced to perfection. The puff pastry could have risen more but the overall presentation and taste was again superb. Paired with a Tenuta Delle Terre Nere, Etna Rosso DOC, Nerello Mascalese the match was perfection. With a distinctive nose of ripe fruits and sweet spices the wine was fresh and one could almost feel the warmth and camphor surrounding Mount Etna. Beautifully balanced with a rich and extremely elegant finish. Perfection on the plate and in the glass!

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 89 — Parcel of ragout of Duckling Breast paired with Tenuta Delle Terre Nere, Etna Rosso

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 90 — Parcel of ragout of Duckling Breast paired with Tenuta Delle Terre Nere, Etna Rosso

A short pause was in order as we cleansed our palates on the crisp and fruity Passion Fruit Sorbet served in passion fruit shells. This allows the first 3 courses to settle and prepare the stomach for the next round!

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 91

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 92

A spectacular dish followed. Angus Beef Tenderloin & Sliced Iberico Pork Pluma Steak with a Rioja Jus with Garlic Flavoured Mashed Potatoes, Snow Peas and Baby Carrots. Crush/Pepper & Salt is making a name for the quality of the steaks served here, and this was no exception. However the star was the delicate pork flavour of the Iberico pork. Soft, tender and a little fatty, this has to be one of the most flavoursome of meats and superbly prepared with the Rioja jus. The garlic mash was another clever feature bringing even more flavours to this glorious dish.

Possibley the wine star of the evening was the San Polo Brunello Montalcino DOCG 100% Sangiovese grape. An intense ruby-red wine, warm and full bodied on the palate with ripe, firm tannins which were finely balanced by its lively acidity creating a majestical long and well-rounded finish that fully complemented the Angus steak and especially the Iberico pork. Superb pairing!

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 93 — The stars of this culinary experience!

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 94 — The stars of this culinary experience!

The Chef was not finished with us, and the next plate was a selection of fine French and Italian cheeses with Chutney, Dried Apricot, Grapes, Blueberries and Dates. The cheeses were quite unusual in Thailand and were Taleggio with its strong aroma yet relatively mild taste, Brigante a Sardinian sheep’s cheese, a soft, mature French Brie and a Zarpelon Grana Padano. An eclectic mix of exceptional and unusual cheeses but slightly lacking with the toasted brioche that lacked substance to these delicate flavours. The Cheese Plate was paired with a Villa Anitori Chianto Classico Reserva 95% Sangiovese. Lighter than the Brunello, this proved to be a perfect pairing for the cheeses with its intense ruby colour, intense nose of red fruits. Vibrant on the palate with subtle tannins it paired both with the cheeses and the condiments.

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 95 — French/Italian Cheeses with Villa Antinori Chianti Classico Reserva

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 96 — French/Italian Cheeses with Villa Antinori Chianti Classico Reserva

Not finished with the diners, the dessert was supplied from their in-house Le Bakery. Warm Chocolate Souffle and Vanilla Ice Cream decorated with Strawberry Jam, Fresh Strawberries and Kiwi. A veritable feast for the eyes and a dessert worthy of some of the best restaurants. The souffle was amazing, slightly crisp on the outside and when cut, it oozed dark Belgian chocolate which mixed admirably with the rich vanilla ice cream. An amazing dish to end and incredible culinary adventure.

The De Bortoli Noble One dessert wine was paired with this superb dessert This wine is still one of the most awarded Australian wines of all times and has claimed the title of Australian Botryis dessert winemaking. It proved to be an elegant, rich and honeyed with a rich array of flavours. A final and superb pairing.

Wine Pairing at it's best! Private Chef's Table at Crush Wines & Cocktails, Pattaya, Thailand 97 — Chef Fredi – Maître Rôtisseur

Chef Fredi had created a superbly balanced gastronomic journey through the 7 courses. Each dish was carefully created and prepared by Executive Chef, Albert Casulocan. Tremendous attention has been given by Crush Wines & Cocktails

to pair exceptional wines with each dish. The standard for Pattaya wine dinners has been raised substantially with this integration of talent! Look out for future Private Chef’s Table and Celebrity Chef wine dinners in the future.

https://www.facebook.com/crushpattaya

Kim Waddoup

Founder

29th June 2022 0 comment

Prestige Villa and Siam Royal View Pattaya Thailand

Lifestyle

Dreams….Dreams can come true in Pattaya! Introducing the Prestige at Siam Royal View

by Kim 15th June 2022

written by Kim

Dreams….Dreams can come true in Pattaya

The exceptional cosmopolitan resort of Pattaya lies on the coast of the Gulf of Thailand and is less than two hours from Bangkok. It is served by 3 International airports, a direct motorway and soon, a high speed rail link.

Pattaya offers almost everything to everybody, from retirees living on a modest pension to high-net-worth individuals looking for the very best in lifestyle. Here you can find exclusive hotels, top level restaurants, a fully equipped Marina, more than 20 exceptional golf courses, beaches and a charismatic mixture of cosmopolitan people from around the world.

Joining the high-end accommodation offers in and around Pattaya are the Prestige at Siam Royal View, an exclusive development of just 11 ultra-modern luxury pool villas, enjoying an elevated position above Pattaya at the Siam Royal View. This is recognised as a well-established gated community of exclusive homes with the Prestige at Siam Royal View as their final development.

Dreams….Dreams can come true in Pattaya! Introducing the Prestige at Siam Royal View 99 — Impressive entrance to gated community

Dreams….Dreams can come true in Pattaya! Introducing the Prestige at Siam Royal View 100 — Impressive entrance to gated community

The first villa is completed and has been constructed to extremely high standards and attention to detail is noticeable at every angle. It is an architecturally impressive, 6-bedroom villa designed to encompass all features and amenities of modern luxury living. It is minimalistic, there is space and the ceilings are high encouraging the ocean breezes to blow through the villa.

Dreams….Dreams can come true in Pattaya! Introducing the Prestige at Siam Royal View 101 — Self-contained pool villa

Dreams….Dreams can come true in Pattaya! Introducing the Prestige at Siam Royal View 102 — Self-contained pool villa

Built for comfort and entertaining, the villa is ostentatious yet extremely private with a superbly designed first floor swimming pool overlooking the internal garden and spacious lounge. The villa oozes luxury with a manifestation of the finest ambience of exclusive architectural style combined with a high-level finish.

Dreams….Dreams can come true in Pattaya! Introducing the Prestige at Siam Royal View 104 — Built for entertaining

Dreams….Dreams can come true in Pattaya! Introducing the Prestige at Siam Royal View 105 — Built for entertaining

Priced at 65M Thai Baht the villa is a dream home and further proof that dreams can come true in Pattaya.

Click here for the Official Website and Contact

15th June 2022 0 comment

Food & Drink

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand.

by Kim 24th May 2022

written by Kim

A gastronomic feast at Crush Wine Bar, Pattaya. Superb food, excellent wines and great company!

The Pattaya region is fortunate to be able to enjoy a vibrant gastronomic scene with a plethora of choice from simple food to haute cuisine and it is therefore a great honour to be able to report on a new arrival on the scene.

Crush is the new Wine Bar on Soi Khao Talo and joins the stable of Pepper & Salt and Le Bakery. The combination of culinary specialities, carefully selected wines and fresh bakery products crates a winning formula.

Their first Wine and Dine event was sell out and held in combination with Penfolds wines it proved to be a gastronomic feast with Executive Chef Albert Casulocan preparing innovative culinary treats to be paired with the selected Penfolds wines.

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 107 — Gastronomic delights

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 108 — Gastronomic delights

The eager diners assembled promptly and when seated were presented with a delicious, if not rather sweet premium sparkling wine Bellini that was accompanied by a range of beautifully prepared and flavourful canapés.

The first course was a Carpaccio Tuna and Salmon with Pistachio Nuts with a Lettuce, Asparagus, Basil and Balsamic bouquet. Beautifully presented the wafer-thin slices of carpaccio were perfectly complemented by the balsamic and pistachio and adorned with the intricate salad bouquet. The carpaccio melted on the palate and was paired with Penfolds Max’s Chardonnay, an intricate wine of 100% Chardonnay without the sweetness from most wines of this sort. Medium bodied, excellent nose with a citrusy edge it was a superb pairing.

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 109 — Carpaccio of Salmon & Tune

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 110 — Carpaccio of Salmon & Tune

Just one of the many highlights of the evening was having Kuhn Suda, the Penfolds Brand Ambassador for Thailand, present each of the wines. Her descriptions were detailed, succinct and interesting, well preparing us for the intricate pleasures of each wine.

For the second course we were served Risotto with Braised Veal Cheek, Porcini Mushrooms and Goose Liver Cubes. Superbly presented the aroma from the Porcini Mushrooms preceded this dish to the table. Perfectly prepared and full of flavour the Risotto was the centre of the creation whilst the braised Veal Cheeks were tender and full of their delicate flavour. Complemented with cubes of Goose Liver the components of this innovative dish melted in the mouth. Paired with a superb Penfolds Bin 8 Shiraz Cabernet the dark cherry flavour produced appetising acidity with almost textbook cabernet tannins supporting the very opulent shiraz. A superb wine and perfect pairing.

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 111 — Risotto bursting with flavour

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 112 — Risotto bursting with flavour

To cleanse the palate and prepare for future dishes, a delicate Lemon Sorbet proved to be a delicate diversion.

The main course was Australian Lamb Rack & slow cooked Beef Brisket, with Truffle Mash, Broccoli, Baby Carrots and Shallots. Again beautifully presented, the lamb was sweet and tender and was complemented with the deeper flavour of the brisket. The mash was perfection with a strong truffle aroma. The shallots were again an interesting accompaniment but added yet more flavour. This dish was paired with a Penfolds Bin 138 Shiraz, Grenache and Mataro. This medium bodied wine had a great deal of texture and hidden flavours with just a small oak influence. It caused discussion on our table as it was perfectly paired for the brisket and mash, but the sweetness of the lamb changed the acidity.

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 113 — Shiraz, Grenache, Mataro

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 114 — Shiraz, Grenache, Mataro

Fine dining in Thailand is quite a challenge with differing temperatures mostly due to the level of air conditioning. This dish was served on hot plates enabling the complex flavours of the meat and truffle to be appreciated before the a/c cooled the creation. A small point, but full marks to Crush for appreciating this.

An International Cheese Selection with Mango Chutney and Figs followed. Once again beautifully presented the cheeses represented many countries with a tangy mango chutney. Maybe the most controversial decision of the evening was to pair this cheese plate with a Penfolds Bin 51 Riesling. This was quite an unusual Riesling, no ‘petrol’ on the nose rather floral with a hint of lime. It was a light bodied and enjoyable wine that paired surprisingly well with the softer, higher fat content cheeses. It did not however, suit the bold flavour of the Parmesan but an interesting pairing and grounds for discussion.

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 115 — Penfolds Bin 51 Riesling

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 116 — Penfolds Bin 51 Riesling

Possibly the star of the evening was the sensational dessert. Their in-house bakery, Le Bakery, had prepared a dazzling end to the evening. Labelled as a Chocolate and Strawberry Mousse this was a dessert creation par excellence! The scoops of mousse were arranged with strawberries, blueberries, raspberries, small cubes of brownie, a confectionery flower and a twist of dark chocolate. A veritable feast for the eyes and extremely tasty as well. Paired with a Penfolds Father 10 year old Tawny Port, this wood aged, medium bodied Grenache, Shiraz, Mataro and Cabernet blend was a most appropriate end to a splendid meal.

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 117 — The amazing Crush dessert

Exceptional Penfolds Wine & Dine at Crush Wine Bar, Pattaya, Thailand. 118 — The amazing Crush dessert

Service throughout the meal was impeccable with the varying characters of the Crush/Pepper & Salt team working flawlessly together to serve professionally with their individual style. Not an easy task and for such an auspicious occasion and carried out to perfection.

Executive Chef Albert Casulocan and his kitchen team created a gastronomic masterpiece with flair and innovation that will firmly continue to establish Crush (and Pepper & Salt) at the higher end of the Pattaya culinary scene.

The attendance of a team from Penfolds was also commendable. Kuhn Suda, the Penfolds Brand Ambassador was able to explain each wine and answer questions on the complexities of each wine paired.

Towards the conclusion of the evening a raffle was held for a very special bottle of Penfolds Grange valued at THB.32,000. Experts believe that this can be stored for up to 50 years! Each participant had been asked to provide his/her telephone number and the anticipation in the Wine Bar was rippling as all waited to their phone to ring. The very lucky winner was ecstatic with his wonderful prize.

Congratulations to all at Crush Wine Bar, you have my vote as one of the best in Pattaya!

Crush Wine Bar, Khao Talo, Darkside, Pattaya

24th May 2022 0 comment

Food & Drink

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022

by Kim 2nd May 2022

written by Kim

6-Course Wine Dinner with 5 Paired Wines at Playa Bistro & Lounge, Pattaya

I do enjoy a Wine Dinner when the Chef prepares a special menu and specific wines are selected for each course. The invitation to sample Executive Chef Kenneth Goessen’s culinary delights at Playa Bistro & Lounge in Pattaya, was not to be missed!

To start was a delightful trio of 3 canapés consisting of a Fried Cheese Ball, Parma Ham wrapped around a Melon cube and a home-made Pork Pâté. Each enjoyed a unique flavour and was a very tasty selection. Superbly paired with a Louis Perdrier Brut ‘vin mousseux’ from grape varieties in the Beaune region, this was balanced, gentle on the palate and a perfect aperitif.

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 119 — Delightful canapés

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 120 — Delightful canapés

The Nord Sea Shrimp Croquette had a crispy exterior and was soft and creamy on the inside. It was interesting to note how different North Sea Shrimps are to their local Thai cousins. The sauce and filling melted on the tongue and the crisp crust was cooked to perfection. Paired with a Marlborough Clearwater Cove Sauvignon Blanc the sweet fruit character of this expressive and lively wine was another perfect pairing.

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 121 — North Sea Shrimp Croquette

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 122 — North Sea Shrimp Croquette

The Cappuccino from Green Peas was superb. Unusually presented, this creamy pea soup was everything that one wants from this relatively simple but so often mis-understood dish. The crispy Spanish bacon was a nice touch. Paired with a Lamador Sauvignon Blanc from the Maule Valley, the wine struggled to complement the intense flavour of the pea soup.

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 123 — Lamadour Sauvignon Blanc

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 124 — Lamadour Sauvignon Blanc

A culinary pause was created by the Lemon Sorbet. More a sherbet due to its creamy texture it was a sharp contrast and the added Limoncello created constantly changing flavours on the palate.

The highlight of the meal was the Baby Veal Rack served with Carrot Mash and Grain Mustard Sauce. Whilst beautifully presented and hot, the veal was slightly under-cooked making it hard to separate the meat from the bones. The grain mustard sauce was the star for this dish as the meat was lacking in seasoning. Unfortunately, the Lamador Merlot failed to enhance the flavour of the veal. Whilst a very pleasant and drinkable 100% Merlot, this pairing sadly lacked substance.

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 125 — Lamador Merlot

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 126 — Lamador Merlot

Despite now feeling pleasantly sated the Strawberry Cheesecake was another feast for the eyes. Beautifully ripe strawberries atop a gentle cheesecake with a light cake base. Almost the star of the show was the amazing Rhanleigh Sweet Late Harvest. Whilst a Field Blend the result is a smooth and fruity almost similar to a late harvest Riesling. Whilst sweet, it was light and crisp cleansing the palate after a super meal.

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 127 — Strawberry Cheesecake

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 128 — Strawberry Cheesecake

Playa Bistro and Lounge is a bright, modern concept located on Pattaya Beach Road. On this occasion we dined in the air-conditioned interior rather than on the terrace. The lovely staff are immaculately presented, very friendly and highly efficient making this Pattaya dinner a very pleasant and tasty experience.

We done Kenneth Goessens, your kitchen team, and the waitresses for a very congenial experience on the beachfront in Pattaya! We will be back soon!

Playa Bistro and Lounge, Beach Road, Pattaya, Thailand

Playa Bistro & Lounge, Pattaya. Special Wine Pairing Dinner April 2022 129 — Playa Bistro & Lounge Menu

Kim Waddoup

Founder

2nd May 2022 0 comment

Food & Drink

Pattaya’s Playa Bistro & Lounge- A new star on Pattaya Beach

by Kim 5th April 2022

written by Kim

Looking for a comfortable restaurant in Pattaya with a relaxed atmosphere with high standards? Try Playa Bistro and Lounge, you will enjoy the experience!

Having heard many positive comments about the recently opened Playa Bistro and Lounge and, as a fan of Executive Chef, Kenneth Goessens’ culinary skills, a visit to Pattaya Beach Road, was long overdue.

Pattaya's Playa Bistro & Lounge- A new star on Pattaya Beach 131 — So close to Pattaya beach

Pattaya's Playa Bistro & Lounge- A new star on Pattaya Beach 132 — So close to Pattaya beach

Playa Bistro and Lounge is located in the northern(smarter) end of Pattaya Beach and enjoys a wonderful, slightly elevated view over the beach. With a modern, clean-cut, chic style; Playa Bistro has a welcoming outside seating area in addition to a very comfortable airconditioned lounge style interior. It also features a fully equipped bar with a long, doubled sided counter for relaxed, informal meetings, dining and drinking.

At the front of the terrace are two comfortable sofas looking out to Pattaya Bay, and as we had arrived quite early we were able to take one of these for our relaxed and most enjoyable evening at Playa Bistro.

The bar offers a choice of bottled and 4 draught beers with a definite Belgian emphasis. We started with one of my favourites, a Duvel at THB.220. Chilled but not too cold, this tasty Belgian beer was served in the correct Duval balloon glass indicating the attention to detail that one finds everywhere in this establishment. There is also an extensive range of classic cocktails available, reasonably priced at THB.290.

Pattaya's Playa Bistro & Lounge- A new star on Pattaya Beach 133 — Excellent choice of draught beer

The menu is large, both in size and in the variety of cuisine offered, with a range that includes Tapas, Soups, Salads, Paninis & Wraps, Pasta, Burgers, Steaks and many Thai Dishes. The dessert menu is comprehensive featuring many variations of freshly prepared waffles.

It was a warm evening, the sun was setting and the beer at perfect temperature, to choose from the menu was a challenge so we decided to start with the Tapas and therefore avoid the mental challenge of having to make a choice! We went for the Playa Tapas Plate at THB.780

Beware! The Playa Tapas Plate is enormous! Served on a massive tablet of polished wood this is a meal on its own, including 4 slices of Garlic Bread, 2 Italian Bruschetta, 2 Mozzarella and Parma Ham Bruschetta, 2 Playa Bruschetta, Fried Calamari and Tartare Sauce, Cheese Bowl, Marinated Olives, Playa KFC(!), mini-Cheese Croquettes and cubed Salami. A veritable feast for the eyes.

Pattaya's Playa Bistro & Lounge- A new star on Pattaya Beach 134 — The Playa Tapas Plate – a veritable feast!

Thailand poses many challenges for international food with warm outdoor and cooler indoor dining. So often the bread on which a bruschetta is served is either rock hard or as limp as soggy lettuce. Playa uses Crostini rather than Bruschetta with the result that this ‘baguette’ style bread retains a crisp crust on the outside and a pliable interior.

The variety amongst the Bruschetta was superb. The ‘Italian’ consisted of well ripened tomato, a gentle sprinkling of garlic topped with Italian basil. The pesto sauce was the dominant flavour with soft mozzarella and a generous slice of perfectly cured Parma ham on the second. My special award goes to the Playa Bruschetta where the guacamole and smoked salmon combination was terrific. Maybe add just a little drop of Tabasco?

There were two outstanding stars. Firstly, the Fried Calamari which were succulent inside and crispy on the outside, the lemon enhanced their flavour and the Tartare Sauce complemented the dish. Then there was the Playa KFC. Despite the name, these were succulent boneless chicken wings marinated with a rich and spicy Korean sauce, superb!

The addition of sun-dried tomatoes in the olives were an interesting and welcome touch and the cheese bowl comprised of cubes of Gouda cheese with mustard, pickle and gherkins.

Pattaya's Playa Bistro & Lounge- A new star on Pattaya Beach 135 — Outstanding Bruschetta

Pattaya's Playa Bistro & Lounge- A new star on Pattaya Beach 136 — Outstanding Bruschetta

The only slight disappointment was the Mini Cheese Croquettes which could have been browned a little more to ensure that the crusts were crispy. We could not taste the three different cheeses, but maybe we were unlucky with the selection!

A Tapas selection is to be savoured slowly enjoying the setting sun and good conversation and once the massive board was cleared, we were sated and to order any additional dishes.

To complement the amazing Playa Tapas board, we imbibed in nice cold glasses of Hoegaarden draught at THB.190 per glass.

The décor and design of Playa Bistro and Lounge oozes quality and chic design without being over the top. Seating is comfortable and the ambience/lighting classically comfortable coupled with cool vibes from the background music. The staff are immaculate in their very becoming uniforms. They are exceedingly well informed, efficient and wonderfully friendly. I love to be able to discuss my choice with the Chef and Kenneth is readily available and amenable to personal preferences.

We thoroughly enjoy our visit and will most certainly return soon!

Playa Bistro & Lounge, Beach Road, Pattaya, Thailand

Kim Waddoup

Founder

5th April 2022 0 comment

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