This week’s restaurant is a new venture for owners Walter
(from Holland) and Chef Som, a small bubbly Thai. Som has been in the
restaurant business for some seven years, working in some 5 star kitchens, and
this is reflected in the food.
The restaurant is tucked away about 50 metres down and to
the right hand side of Soi 1 Kotchasarn, and there is plenty of parking on the
street. It is on the ground floor of the building and you walk through a small
garden to reach it. The restaurant area is open on one side (towards the
garden) and it is not large, there being only around six tables. D้cor
is best described as eclectic and there are some of Chef Som’s modern art
paintings on the wall.
The Dining Out Team of three settled for the table looking
into the garden, and reviewed the menu while sipping on a bottle of Hardy’s
Australian Semillon Chardonnay (B. 680 on the wine list). The menu is
exceptionally varied, with many international items. It begins with soups
(60-65 baht) with inventive items such as broccoli and pine nuts and hot and
sour salmon. These are followed by appetizers ranging between B. 75-100, with
samosas with yoghurt and stuffed rolled capsicum with tuna, anchovies and
There are 23 choices of main courses over two pages (B.
100-180) with some Australian lamb dishes included at those prices.
At that stage it was difficult to know where to position
this restaurant. The menu was way above the ordinary, but despite Walter’s
very polished multilingual performance at the table, there were some factors
which showed that this was a first foray into the demanding restaurant
business. While the wine was served in the correct wine glasses, water with
the meal came in tumblers (a nice way of describing jam jars), with no ice.
The dining area sported three different styles of table and as many again
styles of chair, plus a massive lounge suite in the corner. As the restaurant
just opened 2 months ago, it is understood that Walter is still working on the
interior design and appearance.
However, we had come to try the food at this new
restaurant. Chef Som, a delightful young lady who had studied art before
taking up the kitchen tools of trade, and who has worked all over the world,
made our life easier by providing us with many examples of her cooking and
this included salads, appetizers, mains and a dessert. There was really too
much, but the following items were considered to be outstanding by the team.
In the salads, the smoked salmon with avocado salsa and shrimps was very
smooth and not oily and the avocado, mango and almond salad with prawns with a
dill dressing was superb.
In the appetizers, there were two that stood out for us.
The first was the gorgonzola pouches (made of filo pastry) with onion
marmalade and the second was the stuffed mushrooms with cheddar cheese almonds
and fresh herbs. Brilliant appetizers, both of them, that did what this menu
group is supposed to do - whet the appetite for the next course.
In the mains, Madame enjoyed the prime cut fresh cod served
with pasta al dente, while I went for the boiled egg and cauliflower mild
curry, served with herb rice (in a magnificent pyramid), eggplant fritters and
an absolutely fabulous green coriander chutney. The ‘Zing!’ was really
Dessert was a freshly baked tart and we finished with
different liqueurs - Amaretto, Sambucca and a grappa. A great ending to an
The Dining Out Team enjoyed the food at Frozen Fountain.
The overall impression was one of exceptionally well thought out menu items
with great variety. The food was cooked delicately, there being no heavy
handedness in the kitchen. The prices are too low for the standard of the
food, but reflect the current restaurant setting and d้cor. This is 5
star food in a not-yet-complete setting. Worth a visit and worth watching.
Frozen Fountain Restaurant and Caf้, 6/1 Soi 1 Kotchasarn Road, T.
Chanklan, Chiang Mai, telephone 01 919 4277, open 11 a.m. till late, closed