The document summarizes the food and hotel promotions from three establishments in Pattaya, Thailand. Mövenpick Siam Hotel Pattaya is offering a special room rate and amenities package. Amari Pattaya is offering a Sunday brunch package with food from around the world. The article also reviews a meal at the award-winning Caprice restaurant located at the Royal Cliff Hotels Group, praising the excellent cuisine and service.

1. top tables
L6
Vol. 04 No. 04 | Feb 16-29, 2016
The Food Lovers
Mick & Di
thefoodloverspattayatoday@msn.com
CAPRICEChic, Sleek and
Seductively Swish
Hotel Promotions
Mövenpick Siam Hotel Pattaya delivers opening offer Fabulous Sunday Brunch Package at Amari Pattaya
Mövenpick Siam Hotel Pattaya has
an exclusive opening offer where guests
will enjoy the finest Swiss hospitality and
stunning direct beachfront surrounds at a
very special rate.
Guests will enjoy the wonderfully
appointed Deluxe Seaview Room and
spectacular Na Jomtien Beach vistas for
only 4,999 baht ++ per room per night.
The offer is available until March 31, 2016.
Launched on December 15, 2015,
Mövenpick Siam Hotel Pattaya's
inspirational location is excitedly
supplemented by gourmet cuisine and
a pulsating destination experience that
includes yachting and island exploration.
For further information, contact 033 078 888 or hotel.pattaya.reservation@movenpick.com.
Amari Pattaya offers a fabulous Sunday brunch
package for a special weekend to all its guests, now
available on Amari.com for both Amari Garden
Pattaya and Amari Ocean Pattaya.
This package includes an exclusive offer for
a fabulous Sunday brunch at Mantra Restaurant
and Bar, with a selection of foods from around the
world such as oysters,Alaskan king crabs, cold cuts,
prime roasts, a chocolate fountain and more. Sunday
brunch is from 11 am to 3 pm.
Package also includes a 10 percent discount
for an extra night, daily buffet breakfast, in-room
Wi-Fi for the entire stay, 30 percent discount at
Breeze Spa, 15 percent discount on salon services
and products, 20 percent discount on food and
beverages excluding room service and the minibar,
and guaranteed late checkout until 4 pm.
Book now until February 29, 2016. Prices start
at 9,820 baht for a minimum stay of two nights and
required stay on Friday through Sunday only.
For more information, call 038 418 418 or
visit www.amari.com/ocean-pattaya and
www.amari.com/garden-pattaya.
Located between Jomtien and
Pattaya in a 64-acre private parkland
estate overlooking the aquamarine
bay of the Gulf of Siam regally sits
the refined and elegant, Royal Cliff
Hotels Group. From their coterie of
restaurants and bars (11 plus 5),
Mick and I were invited to dine at the
award-winning Caprice.
Caprice is uber-chic, it’s sleek, it’s
a seductively swish contemporary
designer restaurant that oozes with
sophistication and sweet charm.
Seating is either out on the graceful
terrace or inside in its cool dining area
which houses the white baby grand
where its ivories are tinkled nightly by
its resident pianist. It is a must-visit
underlying hint of cognac. However,
the absolute star of the plate was the
other small preserving jar containing
the rillette. This original version
of pulled pork turned into a rich,
powerful spread redolent with pork
belly and herbs which surprisingly
paired perfectly with the Italian
bubbles.
Our main courses were then
served, a roasted prime lamb rack for
Mick and a chermoula spiced Atlantic
toothfish medallion (B.950++)
for me. Chermoula is a pungent
Moroccan herb sauce (coriander,
olive oil, cumin, garlic and more)
which marries very well with all
types of fish dishes. Here it had
been used as a robust herb crust to
pass on its tanginess to the superb
portion of ice fish cod. The colour of
mother of pearl it was served on top
a verdant green pea puree with the
added pleasure of two burnished
endives. The rack of lamb was two
cutlets treated with care and finesse,
grilled to bronze, properly rested
and accompanied by a flavoursome
tangy ratatouille which Mick enjoyed
with a glass of the house Cabernet
Sauvignon.
We were then more than
delighted to meet the man behind
this pageant of gastronomy. He is
Chef Pasechnyi Myroslav, known
as Chef Slava hailing from the
Ukraine. A definite rising star in
culinary circles; young, ambitious
and enthusiastic he is to be
congratulated on achieving this
level of gastronomy at so early in his
career.
We couldn’t leave without trying
at least one of the hotel’s legendary
desserts. Chef chose for us an
Elderflower white chocolate mousse
filled nougatine shell escorted by
the best lychee sorbet we have ever
tasted. This heavenly confection
sweetly lowered the curtain on our
dining out Caprice style.
Caprice fully deserves its Award
of Excellence. Our dinner was a
succession of triumphant dishes,
beautifully cooked, perfectly
seasoned, imaginatively presented
and impeccably served. This is a
place that does everything slightly
beyond the call of duty. Ok, I’m
gushing but the food was totally
gushable and our evening faultless in
every way.
Caprice – A Taste of Riviera
Royal Wing Suites and Spa
Restaurant open daily from 6:30 to
10:30 pm
Bar open daily from 6 to 11 pm
Tel: 038 250 486
www.royalcliff.com
for food and wine buffs to indulge
in the good life Royal Cliff style;
impeccable service by indulgent,
caring servers, six-star cuisine and a
wine list to match offers a privileged
signature pick of the best labels from
across the world. Not all wines are in
the stratosphere of chateau bottled
beauties as the resort prides itself
on its carefully researched house
wines for enjoyable quaffing at very
reasonable prices from as little as
B.1000++.
The weekly gourmet set dinner
menu is only B.950 ++ per person
and with the selected flight of wines
still only B.1,510 ++. On the night
we visited the menu started with
a tomato and Mozzarella salad,
continued with coconut crusted
shrimps with orange sauce, offered
baked thyme and lemon flavoured
chicken breast with sautéed Kenyan
beans and grilled lemon concluding
with an Elderflower flavoured white
chocolate mousse, coffee or tea and
Royal Wing pralines.
Entry is through the Royal Wing
Suites and Spa where you will
be guided down to the sea-level
restaurant. Inside, the ambiance is
serene and tranquil with low-level
lighting, muted colours and an aura
of stylish calm.
Our evening commenced with
a glass of Cornaro Prosecco, clean,
crisp and fruity it was the perfect
sparkler to launch the dishes to
come. A green pea cappuccino
admirably filled the role of amuse-
bouche before our chosen appetizers
arrived. Chicken liver pate and pork
rillette plus beef carpaccio (B.350++)
soon appeared on the table;
gossamer slivers of premium beef
peppered with shaven Parmesan and
rocket were an instant hit across the
table while I delighted in the silky
softness of the liver pate with just an
Chicken Liver Pate
and Pork Rillette
Prime Lamb Rack Elderflower Mousse with Lychee Sorbet
Chef Slava