Vol. VII No. 8 - Tuesday
February 19, - February 25, 2008



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by Saichon Paewsoongnern


DINING OUT - KHUN OCHA'S COOKBOOK & ENTERTAINMENT
 

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 meal.
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.

Cooking Method
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 as garnish.)

Ingredients Serves              4
Large eggs                                  8
Milk                                     cup
Salt                                    tspn
Ground black pepper          1/8 tspn
Butter                               2 tbspns
Large tomato, chopped                 1
Finely chopped shallots        1 tbspn



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