HILTON HUA HIN RESORT & SPA LAUNCHES “CULINARY AFFAIRS” BUFFETHilton Hua Hin Resort & Spa presents its inaugural “Culinary Affairs” buffet for one night only, where all restaurants within the hotel offers the flavour from all around the globe on Friday 17th May 2019. The buffet is open from 7:00pm - 10.00pm and priced at THB 888 net per person with free flow soft drink and THB 1,888 with free flow house beer and house wine. Ranging from Chinese food at the White Lotus Restaurant which holds the culinary benchmark of Chinese cuisine in Hua Hin, offering modern Cantonese and Szechuan gastronomy, to exotic local Thai cuisine and all-time-favorite Italian dishes from The Market Restaurant, there is something for everyone. Guests can also enjoy homemade comfort food that goes perfectly with crafted beer, including delights such as burgers, pork knuckles, or premium steaks cooked to their liking from Hua Hin Brewing Company. As seats are limited, reservations are highly recommended. For reservations and enquiries, please call +66 32 538 999 or email [email protected]. |  |
Exclusive “Yalumba Series” Wine Dinner at Hilton Hua Hin Resort & Spa, Chay Had
| Chay Had, the oceanfront dining restaurant at Hilton Hua Hin Resort & Spa is organising its “Yalumba Series” Wine Dinner with Yalumba wines from South Australia. This wine dinner will feature wine guru, Tim Herrmann, who will provide a delightful overview on a beautiful collection and outstanding award-winning wines. The one-night exclusive “Yalumba Series” Wine Dinner on Saturday 25th May 2019 is priced at THB1, 400 net per person. The four-course menu will combine a mix of Thai and Western cooking techniques paired with four exquisite Australian wine selections. |  |
Something to begin
Goat cheese with prosciutto, water wheels cracker and fig jam
Sauvignon Blanc, Yalumba Y Series, Australia 2018
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Follow by
Pan seared tiger prawn with herb coated Hua Hin red snapper, braised capsicum, saffron and orange broth
Viognier, Yalumba Y Series, Australia 2018
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Sorbet
Tear of Heaven wild berries sorbet
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Main element
Smoked quail with mashed pumpkin, baby spinach, crispy bacon and slow roasted cherry tomatoes
Or
Char grilled Cod fish served on a minted pea puree surrounded with blue swimmer crab cream
Grenache, Yalumba Old Bush Vine, Australia
Shiraz, Yalumba Paradox, Northern Barossa Valley, Australia
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Final sweet
Passionfruit tart,
Honey comb, granola, sea salted caramel sauce, coconut ice cream
Vionier, Yalumba FSW8B Botrytis, Wrattonbully, Australia
As seats are limited, reservations are highly recommended. For reservations and enquiries, please call +66 32 538 999 or email [email protected]
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