Palaad Tawanron: By Brian Baxter
A restaurant with splendid views of the City
This huge restaurant, situated in the shadow of Doi Suthep
mountain, offers far more than just good Thai food to entice
its customers up the winding roads which lead to the Palaad
waterfall. To get there, go to the top of Suthep Road, with
CMU on your right and follow the signs to the rear gate of
the city zoo. You will need a car or to hire a taxi, which
on my most recent visit cost just 200 baht return for our
party of four - two farangs and two Thais. A small addition
to a bill which came out at 450 baht a head, including
drinks and service.
It’s fair to say that the food is only one reason to go
there. You will find the equal of that in many eateries more
conveniently placed. But I do not know of anywhere that
offers such a spectacular setting for a lunch or an evening
Be warned, it is very popular, especially with visiting
Thais, and is crowded at the weekend. Even so, the service
is efficient and the food served quickly enough for all but
the most impatient diner. It is obviously better to go mid
week for a more relaxed evening out.
Immediately one arrives at the large car park and reception
area there is a sense of excitement and anticipation,
generated by the lively music and the volume of customers. I
do not know the seating capacity of the combined interior
rooms and the elevated platform area, plus those near the
waterfall, but it must run into the low hundreds. The music
is provided by a band of strolling players and singers, with
the accent on country music. Some people might find this
obtrusive and one would certainly not recommend Palaad
Tawanron for an intimate dining experience.
But an experience it certainly is. There is a special view
point, but much of the seating offers fine views of the
city. I have only eaten there at night but it is probably
quite spectacular during the day as well. The atmosphere is
bustling and friendly and it was odd to me that so few
farangs were in evidence since it must be one of the best
places to take a visitor to the city. Importantly, the food
is also worth going for. I was worried on the first of my
three visits (so far) that it would be overpriced and dull.
But as you can see from the above, the cost is reasonable.
We stuck to beer and water since they serve wine only by the
bottle; the bill included three large beer Singh and a
mineral water boasting their own label, an indication of
just how large their turnover is. Our menu included a deep
fried fish (a little dry for my taste), some chicken (ditto
I believe, although I did not try any). Rather better were
the prawns with asparagus, the stir fired vegetables and the
fish cakes. Best of all was green curry. Rice was served
from a large tureen, left at the side of the table with
beers and water and ice. Our young waiter was extremely
attentive and indeed all of the busy staff seemed to go
about their jobs with energy and enthusiasm. They need both
to cope with the stairs from the below decks kitchen and the
number of customers.
So - another restaurant to put on your list for a small
party or for your holiday visitors. They open from midday
until midnight and the phone number is 053 216 576. It might
be advisable to book on a Friday or Saturday night.
Unscrambling Scrambled Eggs
One of the most popular breakfast items is surely scrambled
eggs. Unfortunately, there are many breakfast cooks who simply whisk the eggs,
drop in the frying pad, toss a couple of times and serve. Such a shame, as the
morning scrambled egg does not need much embellishment to make it into an
interesting, as well as wholesome, dish.
In a mixing bowl, beat eggs, milk, salt, and ground
black pepper together until well blended. Melt butter in frying pan over
medium-low heat until hot (or if being very health-conscious, use
polyunsaturated margarine); pour in egg mixture. Reduce heat. As mixture begins
to set on bottom and sides of skillet, lift and fold over with spatula.
Cook until eggs are almost set; fold in tomato and shallots. Heat scrambled eggs
through; serve immediately.
(If you wish to give this recipe even more flavor, add chopped green and red
capsicum with the tomato and shallots and one teaspoon of chopped coriander leaf
Ground black pepper
Large tomato, chopped
Finely chopped shallots 1
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