Posts Tagged ‘Pattaya’
Fresh from the French Coast !
Mussels Festival at Casa Pascal
“Slurp Mussels as much as you can”
for 590 Baht
Mussels Seaman style
Stewed with white Wine, Garlic, Onions, Herbs
Mussels in Butter Cream Sauce
In a Lemon flavored Butter Cream Sauce with fresh Herbs
The Mussels are served with French Fries and Bread Basket
Available only on
Thursday, February 23.
Friday, February 24.
Please call Kim 081 983 41 82 or Pascal 085 992 04 82.
Chinese New Year falls on 21st January 2012
Chinese New Year at Dicey Reilly’s
Pattaya Marriott Resort & Spa
218 M.10 Beach Road, Pattaya 20260, Thailand
t: (66) 38 412 120 | f: (66) 38 429 926 |
The perfect excuse to celebrate Chinese New Year at the Pattaya Marriot Resort & Spa where our master chefs look forward to exceeding all your expectations, with an endless buffet of classic temptation. Baht 599 net.
For more information please contact 038 411 755 E-mail: firstname.lastname@example.org
Tel. 038 423504
Soi Diamond 175/29-30, Pattaya, Thailand
Open daily from 4 pm – midnight
Credit Cards: Visa, MC
I do not recommend this restaurant as of October, 2009.
Since shortly after its opening in 1985 I have been dining in this small restaurant hidden on Soi Diamond and it is with great regret that I have had to downgrade this establishment. It is surrounded by all types of bars from girlie go-go bars to lady boy bars. In spite of this small annoyance, it is was in earlier days worth the effort to walk there, and in fact the only way to arrive at the door, since a car cannot drive down the narrow walking street. Being subjected to raucous noise and a carnival-type atmosphere on the way was really a small inconvenience to pay for the good experience that followed in the good-times of this restaurant. Remember, this is Pattaya where there are not a great many establishments serving good-quality food combined with a pleasant atmosphere as they have here.
Inside, you will find a charming dining room and bar with a friendly service staff; the manager/owner is from Switzerland. It is unfortunate that about a year ago after the long-time owner took leave, the European chef disappeared, and I was withholding comment to see if the cooking might improve, over one year later it has, if anything, deteriorated. It is always a mistake to replace a farong chef with a Thai sous-chef and expect that everything will remain the same; as it inevitably will not. I wrote one year ago: The salad bar, offering many varieties of fresh salads and other starters, has survived unscathed, although the rest of my former recommendations that follow after the colon, are mostly “hit and miss” these days: cheese fondue (400 gr.) for 2 persons with mixed salad, Geschnetzeltes “Zürcherart” with rösti, wiener schnitzel with pommes frites, pork fillet with morel cream sauce, beef fondue ( 400 gr. ) for 2 persons with (French fondue bourguignonne) beef imported from Argentina, “steak tartar” (raw beef fillet with combination of spices) prepared at your table. The wine list has been pared down and filled in with less-expensive Chilean and Argentinian wines (this is a fact not a criticism) and the house wines are barely adequate. Presently, in the Autumn of 2009 I am afraid that the salad bar has now deteriorated and all the above suggestions are no longer valid. I do not recommend dining at this restaurant at this time.
Desserts & Liqueurs
Hot cherries with ice cream and whipping cream
Liqueurs and eaux de vie: Grappa, Poire Williams, Kirschwasser, Obstler, Vieille Prune