The UN Irish Pub - an old favourite, still very popular!
I met two of my friends who were backpacking
around Asia in town recently. They wanted western food,
so I took them to the UN Irish Pub on Ratwithi Road
inside the moat. The UN Irish was originally founded by
Rosemary O’Connell from County Monaghan and her husband
Daeng Putthawiteree from Chiang Mai in 1992, since which
it has changed hands several times while still keeping
the ‘traditional Irish Pub’ look. For those who don’t
know, it is also the home of the Crusty Loaf Bakery with
some of the best priced home made bread in town, with
large rolls at 7 baht, small baguettes at 10 baht and
carrot and walnut cake at 40 baht.
food at The UN Irish Pub.
The menu is extensive, with a wide choice of mainly
western dishes; however, Thai food is available in
especially for tourists, a spicy, medium and not spicy
option. One friend chose the ‘Big Irish Breakfast’,
served all day, two eggs of your choice, pork sausage,
back bacon, grilled tomato, baked beans, fried
mushrooms, fried bread and shallow fried potato—a huge
plate for 160 baht. Customers can also make up their own
‘a la carte’ breakfast with separate prices for all
items. For those who want a healthy breakfast there is
an option of ‘Faragutans’—homemade mixed cereal with
fresh yogurt and toast with butter and jam at 95 baht.
My other friend, (who also has a healthy appetite),
elected to try the UN Irish Pub hamburger—a 150g burger
with bacon egg, cheddar cheese slice, tomato, lettuce
and caramelised onion, which arrives complete with
French fries, onion rings and a small side salad. In
case you haven’t guessed, both my friends were very
As I had been there several times, I knew their
speciality was homemade pies at 90 baht, this time I
chose their yummy spinach and mushroom pie in cream
sauce; however, other pie options include steak & onion,
chicken, leek and mushroom and (of course, being Irish)
, Guinness and beef. Although I don’t drink at
lunchtime, my friends could not resist the draught
Guinness at 170 baht for a large glass. On this
occasion, not wanting them to drink alone, (!), I
decided to have a cider, of which there are 3 options,
Blackthorn, Olde English and Strongbow.
As we are all smokers, another reason to choose the UN
Irish Pub was their very attractive garden at the back,
with lots of shade—where we can smoke to our hearts
content. After lunch, we looked at the dessert menu,
but, also looking at our waistlines, we opted out.
However, being a bakery as well as a pub, there’s plenty
to choose from—including a very tasty homemade apple and
I explained to my friends that this is one of my
favourite places to go, with quiz and live music nights
held upstairs in the private room each week. There are
also large T.V. screens, mainly devoted to sports from
around the world, be it cricket from Australia, rugby
from the 6 Nations, English Premier League or checking
out Formula 1. Even if you are not into sport, it’s a
great way to meet people—while cheering on your
favourite team with friends new and old, you can choose
from a large selection of bar snacks, ranging from
vegetable spring rolls, baby fishcakes to potato wedges.
A great place with good food and music, at reasonable
prices given the quantity and quality—our bill came to
400 baht per person!
Tomato wine mussels
This week it is an American calorie counter, where I am
assured that it only has 151 calories per serve! You do not need to use American
mussels either, and in Thailand they are cheap and plentiful.
Scrub and de-beard the mussels under running water. Prepare
a steamer and place the mussels on the top. Steam the
mussels for around seven to eight minutes, or until they
have opened. Important: discard any that remain closed.
Meanwhile, in a medium sized saucepan, sauté onion in
margarine, stirring over medium heat for two minutes. Stir
in the garlic, sauté for 30 seconds, then add the tomatoes.
Cook the tomatoes for two minutes, then add the wine and
salt and pepper to taste.
Now quickly bring the tomatoes to a boil for around five
minutes, until the sauce is thick. Stir in parsley and keep
the sauce over very low heat.
Break off the empty half of the mussel shells and arrange
the mussels on serving plates. Spoon some of the sauce over
each mussel and serve immediately.
Ingredients Serves 4
Mussels 1 kg
Unsalted margarine 1 tbspn
Onion, minced 1 small
Garlic, minced 1 clove
Tomatoes, coarsely chopped 4 large
Dry white wine ¾ cup
Salt and pepper to taste
Fresh parsley, minced