The minute you step into the Alois Restaurant, you are
assailed by a large chequered Bavarian flag, just in case you were uncertain of
what kind of cuisine is served there. It is German, but it is more than that -
it is Bavarian, run by a proud Bavarian called Alois. And if you are wondering
where BMW fits into all this, the initials stand for Bayerische Motoren Werke
(Bavarian Motor Works).
It
is not large, having only six wooden tables, and along one side is a sit-up
wooden bar that serves draft Weihenstephaner wheat beer. Open along two sides,
it is airy and has overhead fans for cooling, not that Chiang Mai needs much
cooling right now. In front of each diner is a woven place mat, and the crockery
and cutlery are of a good serviceable standard. In the background is a band
playing ‘oompah-oompah’ music, to keep the correct atmosphere.
Alois had only been open for four weeks when we went to do
our review, but owner and chef, Alois (from Bavaria) seemed to be more than
ready to look after us and other clients. Having been in the food business in
Bavaria he has all the right contacts, and his sauces, such as the sweet mustard
or horseradish sauce are imported from Germany (make that Bavaria).
The menu is not large and begins with ‘Suppen’ (soup)
ranging in price between B. 40-70, including a goulash (but not from Hungary).
The next section is ‘Brotzeiten’ (snacks) with all items under B. 120,
including a smoked trout with horseradish cr่me, toast and butter.
Germans love their sausages, and Alois is no different. There
are five sausage choices (B. 80-120), followed by four salads (B. 45-85), and
then comes two pages of Bavarian speciality food, with most items around B. 140,
other than the large pork knuckle, stove baked with brown beer sauce, bread
dumpling, sauerkraut and mixed salad and a glass of schnapps for B. 300, all
inclusive!
Finally there are some European items, pizzas (most under b.
100) and desserts.
We began with a clear soup with semolina dumplings (which
looked like potatoes) and it was a good palate freshener. Then we tried the
white sausage Munich style with hot pretzel and Bavarian sweet mustard. This
sausage is eaten by slitting down one side and removing the skin first.
Our next course was an original Bavarian roast pork on brown
beer sauce with a bread dumpling (which incidentally, you break up, rather than
slicing, to be authentic). The pork was excellent, with thick slices and very
tender.
Another Munich style dish was presented next, a braised roast
beef with Bohemian dumplings, again with the meat sliced thickly and very
tender.
By this stage we were looking for outside assistance, we were
so full, but Alois was in full steam ahead mode by this stage, and a plate of
grilled Nuernberg sausages on sauerkraut with horseradish sauce was presented.
We began to struggle, but I must admit this was a very tasty dish.
But Alois had not finished with us yet. There was a Bavarian
dessert to come! This was a Bavarian cream with fruit sauce, and I enjoyed it
very much, even though I normally do not eat desserts. Not too sweet and a great
ending to a (huge) meal.
If you are going to Alois to eat, bring a large appetite with
you. Dumplings seem to come with everything, and are large and filling. There
were Bavarian dumplings, Bohemian dumplings (as eaten by Jean Paul Sartre),
semolina dumplings and spaetzle, and probably more, but I’ve run out of
German!
The meat dishes that we tried were particularly noticeable
for their tenderness, literally falling apart with just a little fork pressure,
both pork and beef.
Alois brings another dimension to Chiang Mai eating, and I
can highly recommend this restaurant (and you don’t need to be Bavarian to
enjoy the food). Give it a try. You will not be disappointed, and it won’t
break the bank either.
Alois Bavarian Restaurant, Phapokklau Road Soi 8, opposite Golden Fern Guest
House (Gast Haus?), telephone 053 278 515. Hours 11.30 a.m. until 11 p.m.,
closed Mondays. On street parking.
