As far as food goes, Pattaya has always been a destination for seafood fanatics. Up and down the shoreline, local restaurants and floating houseboats earned a favoured reputation for prawns, shellfish and fresh fish. Apart from the ocean’s bounty, though, Pattaya was not exactly known for its fine dining.
That is, until recently. Since opening 7 years ago, the Hilton Pattaya has been a magnet for foodies in the resort town. Following a recent revamp, the menus across the hotel are fresher, the selections more varied, and the food and beverage outlets, under the guidance of Executive Chef Matt Dowdell, are better than ever.
For many years, guests staying at the hotel and outside visitors alike tended to flock to Flare, the hotel’s tucked away steakhouse. Over the past year, though, Flare’s concept has been refreshed to adapt to current trends and provide a more well-rounded experience to diners.
When Chef Dowdell took over the responsibility of managing all the hotel’s dining outlets, he set to work in close cooperation with his kitchen teams. Together, the chefs decided to shift Flare away from flame-grilled steaks to Thai cuisine and then to the bright, vibrant flavours of Asia.
Popular starters include fresh oysters, from Calm Cove to Fine de Claire, served in sets of six. The oysters come with a trio of garnishes, such as a Thai-style roasted chilli sauce (prik pao) and crispy fried shallots for texture. A sashimi platter, meanwhile, brings Japanese influence to the table. Salmon, tuna, octopus, beak clam and more highlight a platter that is more than suitable for two.
These dishes, however well-executed they may be, do not necessarily showcase Flare’s new style. For a better idea of what the chefs are doing, try the Vietnamese Grilled Pork and Vermicelli Noodles. Those familiar with the flavours of Vietnam will of course recognise this dish as a play on bún thịt nÓng. It is a favourite of Chef Dowdell, who has given the noodles an upscale twist.
The same applies to the tangy Szechwan Hot and Sour Soup. The Chinese classic is served with fresh crab meat and beautifully plated with herbs and chillies providing splashes of colour, a far cry from its usual hyper-salted flavour profile and stodgy presentation.
There is a take on yellow curry with tiger prawns, a nam tok with premium Australian beef, even desserts such as sako with cantaloupe and homemade mochi. All the dishes at Flare are made to share, too, combining Asian dining traditions with a creative approach to cooking.
Although Flare no longer serves steaks, the heartier fare has not disappeared. It has only moved upstairs to Horizon, the rooftop bar and restaurant.
Overlooking Pattaya Bay, Horizon has adjusted its focus to feature a more contemporary kind of cuisine, with borderless influences. If that sounds watered-down, rest assured it is anything but. At Horizon, Chef Dowdell draws from his experience at Chicago’s Michelin-starred Alinea and Schwa restaurants.
The Miso Glazed Snowfish with sweet potato purée, apple salad and nori sauce has to be one of the best dishes in Pattaya at the moment. The nori sauce and sweet potato lend complexity to a rich, buttery chunk of fish that flakes with the touch of a fork. The presentation, too, is world-class.
Even more filling is the Organic Chicken. This dish features a slow-roasted chicken breast that bursts with juices, as well as a crispy confit chicken leg beside it, all served with creamy mashed sunchoke and a topping of granola and cranberry sauce. The granola really stands out here; this inventive touch complements the flavour of the chicken with the kind of food the bird would eat.
The food and beverage revamp has also added some exciting new touches to the lunch buffet at Edge, a 14th-floor all-day dining restaurant overlooking the bay. Edge has been a preferred lunch spot among Pattaya locals for years; with net prices from Baht 580 to Baht 650 during the week, it is easy to see why. Now, the restaurant has given locals and guests more reasons to return.
Edge presents a “7 Days, 7 Themes” concept on its buffet.
In other words, there is a different theme to the lunch buffet for every day of the week: Monday is “Tex-Mex and More”, it’s Mediterranean on Tuesday, burgers and sandwiches on Wednesday, pan-Asia on Thursday, a weekend barbecue on Friday and Saturday and, naturally, a full Sunday brunch (Baht 1,500).
On top of the highlights, the buffet caters to every guest with a range of Thai classics, such as spicy seafood salads, massaman curry and stir-fries. Even without the daily themes, these Thai dishes are so good they could justify the price of the buffet alone. Still, with so many options to try, including some truly outstanding sweets and pastries prepared in-house, it would be wise to sample it all.
For more information about the fresh new dining options at the Hilton Pattaya, please visit www.pattaya.hilton.com or call (+66)3825-3000. The hotel is located at 331/101 Moo 9, Nong Prue, Banglamung, Pattaya, Chonburi 20260.
