Le Gong Kum: by Brian Baxter

Excellent Vietnamese Restaurant within Suan Doi House

This review marks a slight departure from the usual food reviews since the venue is part , though a different nationality and open to all, of a charmingly stylish hotel that is also worth checking out should you be a visitor to Chiang Mai or, if a resident, need to find accommodation for someone. The hotel has only a small number of rooms but the photographs certainly make them look super and the lush garden surrounding them is a tranquil oasis just off the Super Highway and Huay Kaew Road (next door to the Legend Spa).
It is approached via quite a wide soi and there you will find the low build hotel and the Vietnamese restaurant, called with what I take to be a Franco- Vietnamese mix, Le Gong Kum. Translations welcome. It is utterly charming, with well spaced seating in semi booths style, separated throughout several small rooms which are conjoined. There are also tables outside near the garden and Lanna style hotel. It opens at 7 a.m. and one of the hotel visitors wrote on the internet that the “Thai breakfasts are yummy” I can well believe it.
The restaurant kitchen closes at 9 p.m. but they open all day. There is – in the hotel – a loft library and on the ground floor with the eating area there is a small counter with confections for sale and nearby an art shop. The building is described as neo-classical French in style. Despite any French influence in the name, the food seemed to me to be authentic Vietnamese, although this is based on limited experience of just one visit there and plenty of meals in Vietnamese eateries in France, a country which still seems to have a strong cultural influence there.
The menu is very large and clearly divided into sections with good English translations. As mentioned portions are generous and –for example- the fresh spring rolls came in 12 sections, enough for four people as part of a starter. They happily packed up the remaining six which two of us took away at the end of one meal. They were shrimp and vegetable, but there are vegetarian options and deep fried options. There are numerous noodle and rice dishes and soups and salads as well as ‘fancier ‘ choices including excellent fish. Expect to pay around 300 baht a head with drinks (I have not tried wine there only beer) and a tip for the efficient and friendly service. Food comes rapidly once ordered so if you like to spread the meal and go for a European style appetisers then ‘main course’ type dinner don’t linger too long over the starters!
You will find this unusual and very attractive eating place at 38/3 Soi Charntrasup, Huay Kaew Road. It is a turning – big enough for car access – a little before Hillside 4 Condo if walking down the main road. Tel: 053 221 869 or 053 406 091.

---

Powerful Oyster Shots

One of the new menus in Jameson’s Irish Pub featured a Khun Ocha’s recipe last week (prawns in cognac), so as a return thanks, here is one based on the Jameson’s oyster shot recipe, but this is a rather more potent version! Don’t let the children try this at home! It does call for freshly shucked oysters, but bottled oysters are quite suitable (just don’t tell anyone!).

Ingredients                    Makes 12 oyster shots Crushed rock salt, for coating the glass rims Oysters, freshly shucked, with their liquor     12 Tomato juice chilled                                   1 cup Red bell pepper minced                         2 tbspns Coriander leaf finely chopped                     1 tspn Parsley leaves finely chopped                    1 tspn Shallots finely chopped                             1 tspn Tequila                                                    330 ml Ic

Cooking Methodd
Crush the rock salt and moisten the rims of 12 shot glasses with water, then dip each glass in the salt to coat the rims. Put an oyster into each shot glass.
In a medium bowl, combine the tomato juice, red bell pepper, shallots, coriander, and parsley. Pour one tablespoon of the tomato juice mixture into each of the 12 shot glasses over the oysters. Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila. Add about two tablespoons of tequila to each of the shot glasses. Serve immediately.

Chiangmai Mail Publishing Co. Ltd.
209/5 Moo 6, T.Faham,
A.Muang, Chiang Mai 50000
Tel. 053 852 557, 081-302 0126 Fax. 053 260 738
e-mail: cnxmail@chiangmai-mail.com
www.chiangmai-mail.com
Administration: md@chiangmai-mail.com
Advertising: advertising@chiangmai-mail.com
sales@chiangmai-mail.com
Subscription: subscription@chiangmai-mail.com

Copyright © 2004 Chiangmai Mail. All rights reserved.
This material may not be published, broadcast, rewritten, or redistributed.