edge restaurant, Hilton Pattaya has launched a unique ‘7 Days 7 Themes’ lunch buffet, a brilliant new dining concept featuring some of the world’s most popular and famous dishes, served with stunning panoramic views of Pattaya Bay.

The line-up changes daily so there’s always a variety of delicious dishes to suit every palate.
 
Monday ‘Smokehouse Grill’
Your choice of homemade BBQ and Churrasco, including pork sausage, pork neck, bacon wrapped chicken, chicken wing, smoked chicken, smoked pork shoulder. Tex-Mex menus are also available; taco, quesadilla, Tex-Mex salad together with churros. Only 580 baht net.
 
Tuesday ‘Mediterranean Classics’
Enjoy fresh and familiar Mediterranean cuisine featuring healthy ingredients such as olives, tomatoes, fish and vegetables. Highlights include selection of bread, cheese and cold cut, Antipasto, Tapas, Mediterranean salad, salmon in puff pastry with spinach, homemade pizza, pasta, Lasagna, Paella and Crêpes Suzette. Only 580 baht net.
 
Wednesday ‘Burgers, Sandwiches & Salads’
Choose your favorite from our freshly cooked burgers straight from the grill – beef, chicken and fish. Enjoy club sandwich, tuna cheddar melt, croque monsieur, chicken doner kebab, lamb kofta in pita bread, bananas foster and ‘create-your-own’ salads. Only 580 baht net.

Thursday ‘Hawker Highlights’
Enjoy a variety of favorite dishes from Southeast Asia such as Khao Soi (Northern Thai noodle), papaya salad, Hoy Thod (crispy fried mussel pancake), Phad Thai (stir-fried rice noodle in Thai style), Chicken Tikka Masala (Indian chicken curry), Dal Makhani (urad dal and kidney bean butter curry), Hainanese chicken rice and braised pork leg and Khanom Khrok (coconut-rice pancakes). Only 580 baht net.
 
Friday ‘Beachfront Seafood Grill’
Discover a Pattaya institution with white shrimp, crab, mussel, squid, river prawn together with internationalcuisine; sushi, maki, whole roasted chicken, homemade pizza, Asian and Western dishes, desserts and live station of waffle and pancake. Only 650 baht net.
 
Saturday ‘Wok and Roll’
Introducing a new and edgy style of Chinese, Japanese and Korean cuisine. Highlights include red pork and crispy pork with rice, dim sum, fried rice with Kimchi, beef with Gochujang, Tteok-bokki, salmon sashimi, sushi, maki, cold soba noodle, Yakisoba, Japanese curry, Teppanyaki, Bua Loy Nam Khing (rice dumplings in ginger soup) and Japanese crepe. Only 650 baht net.
 
Sunday ‘Edge Sunday Brunch’
Experience a truly spectacular Sunday Brunch offering a variety of premium dishes from around the world; seafood on the grill – tiger prawns, rock lobsters, steamed blue crabs, seabass in banana leaves, baked mussels, Japanese squids together with river prawns, seafood on ice – imported oysters, prawns, rock lobsters, whelks, New Zealand mussels, caviar, salad, sashimi – Maguro, Hamachi, Salmon, Tako, Sukaru Shrimp, Kani, Hokki Gai, Hokkaido scallop, sushi, live cooking station. Plus Australian lamb T-bone, Australian beef, pork chop, foie gras, Asian favorites, Western dishes and an array of mouth-watering desserts with chocolate fountain. Only 1,500 baht net.

​By CK Lee

​Since its launch in August 2017, the amazingly different Made By TODD’s multi-purpose chili sauce has proved so popular that its makers – Father of All sauce Co and its CEO TODD Piti Bhirom Bhakdi – have made it an integral part of their new Made by TODD POP UP Restaurant.
 
Key Product of Made By TODD is Made by TODD Chili Chili (Multi-Purpose Chili sauce) made from Top quality raw materials, the sauce comes in four types, all made from Thai chilies. They include Cayenne pepper, Chili Padi, Yodsun Chili pepper and Bird Chili. Each carries the Made by Todd Brand.
 
The products are distributed online and via modern trade channels. Since its inception, the Made by Todd brand has been widely viewed as the new rising star in the Thai sauce market. Customers love its hot peppery flavor and outstanding taste.
 
The success of Made by TODD Chili Chili has led the company to invest in the development of a new range of products featuring its unique taste, including sweet corn, popcorn and varieties of Mixed Root Chips.
 
Thick and full of creativity, TODD’s Sauce offers a new culinary experience for chefs and regular customers.
​
This is now being expressed in the most delicious way at the Made By TODD POP UP Restaurant, whose menu features TODD’s Sauces in many of its mouthwatering dishes. And if the customer loves the sauce, they can buy it at the restaurant.

Highlight dishes include many appetizers, such as Janglon, Samonkung, Crispy Noodles with Coconut Sauce, Coconut Milk Noodles, Traditional Pumpkin Cream Soup and Chicken Curry. Main dishes include HaoDong, Pickled Pork Basil, Pepper Chili Paste Rice, Spicy Seafood Rice, Fried Rice, as well as Sweet and Sour Noodles. Each of these dishes is carefully prepared with TODD’s Sauce. More than 30 other quality dishes are also available. 

This month saw the return of the Club to a favourite venue, No Idea in Soi 22. As ever, we received a warm welcome from Dave Hallam, his wife and Chef, K. Duandern and the several long-serving members of the gastropub team. Proceedings commenced with Neudorf Sauvignon Blanc 2017 (Nelson, NZ) which I and many others enjoyed along with a generous serving of Antipasti, cold meats from the Mediterranean. Wine spokesman, Tom Whitcraft and possibly not white wines’ biggest fan, was rather complimentary about the first of three New Zealand wines, finding it “not too blancy”.
 
Our first dish, Mushroom Risotto with fresh Australian winter black truffles, made for an excellent start. As confirmed by food spokesman Alex Fisken, the truffles were not over-powering, the rice cooked perfectly, and the dish a resounding success; the unexpected pairing with Tongue in Groove Pinot Noir 2015 (Waipara ,NZ) gave us plenty of scope for comments, mostly positive - “Ripe and attractive black-cherry and plum aromas with a neat thread of spicy and earthy, savoury notes” with Tom admitting that Kiwis can make a good Pinot Noir.
 
There followed New Zealand Ora King Salmon, radish, asparagus tips, and dill butter. Again K. Duandern performed a culinary miracle; the salmon was moist, of course cooked perfectly, and even the garnish attracted deserved praise from Alex. This was my and many others’ favourite dish of the day.
 
Thomas Boedinger had selected Kumeu River Hunting Hill Chardonnay 2014 (Auckland, NZ) to go with this and both Parker and
Suckling had bestowed compliments on “without a doubt NZ’s finest chardonnay producer”. I really enjoyed this wine with just a hint of oak, correctly described as “succulent and curvaceous; it really offers fleshy impact on first sip and then whips into a taut, long finish”.

UNO MAS at Centara Grand at CentralWorld transports you to the Iberian Peninsula with their newly-introduced giant platter full of fresh, meaty, scrumptious seafood. You may freely choose to dine in any one of the three rooms of UNO MAS, all illuminated with Moorish-inspired decór with emphasis on deep blue tones and hints of earthy seaside elements. Whether charcoal oven-grilled or done a la plancha, you will be guaranteed the radiant tastes of the Mediterranean with every single bite.
 
Included in the special platter are delectable classics such as the mighty crimson lobster, the pan-fried snowfish, crispy calamari, el pulpo (Spanish for octopus), and a cluster of mussels, clams, and oysters. Indulge in the magic 54 floors above an ocean of Bangkok’s skyscrapers in the very  heart of the city with your family, friends, or your significant other - this seafood platter was undoubtedly created to serve every occasion.

By CK Lee
 
Sunday brunch is the one day for family time. For fellowship and for catching up after a work week. Choosing a restaurant is key to an enjoyable brunch. The Sunday offering at Hotel Nikko Bangkok ticks all our boxes. Here’s why…
 
Located steps away from Thonglo BTS, location wise is perfect for those of us who train-ride everywhere. Ample parking also available. Hotel Nikko is also a brand-new hotel and we love the immaculate look and feel of a new hotel.
 
Head up to their restaurant The Oasis on the 6th floor and a compelling feast awaits. The restaurant is welcoming and is a
testament to minimalist charm. It is also adjacent to their swimming pool. Guests can utilize the pool after brunch too and chill the day away or do a lap or two. Truly an oasis!

We always look forward to the lunch at Rib Room & Bar, 31 floors above bustling (or grid-locked) Sukhumvit, and once again Executive Chef Philippe Gaudal did not disappoint. Tasty canapés served by charming hostesses put us immediately into the right mood along with 2017 Alemany Corrio Cargol Treu Vi (Penedes, Catalonia), made with the local grape Xarel-Lo.
 
John MacTaggart, food spokesman, did an excellent job as ever with descriptions of the savoury beef roll and jelly, beetroot marinated salmon on pumpernickel, and “L’escargot dans l’escargot”. Brendon Winter, our wine spokesman, was not quite as fulsome with his praise of the Xarel-Lo, his opinion with which I concurred.
 
Dining in earnest started with a colourful presentation of Duck confit “Pâté en croûte”, red onion jam, pickle, and mustard seed sauce. John loved the pastry crust and the pâté, and its accoutrements. Promised by Thomas Boedinger (our wine Fuhrer) to be a contentious choice, this was served with 2015 Claus Preisinger Pinot Noir (Austria) which Brendon came to like more as the lunch proceeded and the wine warmed up. Beef consommé, braised oxtail and porcini came next. I personally would like to see consommé more often on our tables and this was a fine example of how it should be prepared. It came with 2012 Cederberg Cabernet Sauvignon (South Africa) which proved to have been an excellent find “from a bin-end”.
 
Begrudgingly but truly in jest, Kiwi Brendon said it was “not bad”, easy on the nose, with a great body – exactly as many African ladies have been blessed.