Home- SEARCH OUR SITE - ABOUT US - ADVERTISING - SUBSCRIPTION - CONTACT US - BUSINESS INDEX - PHOTO LIBRARY - OTHER MAGAZINES -
- Phuket Magazine Vol. 13.1
Where Dreams Come True
For some people, Phuket is the ideal spot for their dream house and the
interior of that house is where the dream comes true
Art on the Eighth Latitude
For others, Phuket works its magic, inspiring artists to create.
King’s Cup Review - A Great Regatta
Though breezes were lighter than perfect, the fifteenth regatta proved that
the show goes on in any conditions.
Investing in Phuket: A Rock Foundation or Castles in the Sand?
Phuket is not only beautiful but it’s also a safe haven in these
Ice Cream: Thai Style
Ever have ice cream on a hot dog bun? Try it — you might like
it, as well as other ice cream novelties as only the Thais can create them.
Soft Lighting, Softer Music and Spicy Thai Cuisine
A Lazy Lunch at Rydges Beach Resort
Expat Diary: Jai Yen. Jai Yen Yen
Soft Lighting, Softer Music and Spicy
Thai Cuisine
By Terry Blackburn
Delicious aromas fill the night air
as you make your way down the candle-lit path that leads to The Bay.
Specializing in southern Thai fish dishes, the
restaurant has a large, open barbeque kitchen that arouses taste buds before
you even take your seat. Cape Panwa is already one of the most remote and
peaceful spots on the island, and The Bay fits in perfectly with its
pleasant, relaxed ambience created by soft lighting and softer music.
Nestled on its own plateau in front of its parent hotel, the Panwaburi,
the restaurant makes the most of its idyllic setting. Surrounded by
well-maintained tropical foliage, The Bay is just far enough from the hotel
to give it its own unique atmosphere.
Like the Panwaburi, The Bay is designed in traditional Thai style. Bamboo
tables from Chiang Mai are clustered beneath a high wooden roof dominated by
an impressive chandelier crafted from fishermen's baskets. The restaurant
continues down the hillside on several levels of highly polished wooden
decking. Terracotta pots overflow with orchids, and a central water feature
adds to the tranquil atmosphere.
From the restaurant's deck you can enjoy an excellent view of Panwa Bay
until the last glimmer of sun. As darkness falls, the surrounding palm trees
are individually lit, giving the whole place the atmosphere of a film set.
If you're lucky enough to be there during a full moon, the bay will remain
illuminated. The bar serves a fine martini, and you can have a fat
after-dinner Havana to complete the picture.
The menu is short and succinct, relying on well-made southern specialities
and the "catch of the day" principle. You won't find Lobster Thermidore on
the menu, however, since the management insists that all dishes are cooked
in traditional Thai style, spices and all. The chef will happily steam, bake
or fry any fish, and suggest the perfect accompaniment from a selection of
delicious hot, sweet and sour sauces.
On this occasion we opted for tord man pla (fried fish cake flavoured with
light curry) and tom yam soup for appetizers. For the mains we chose the
speciality of the house - salt fish grilled over coconut shells and
charcoal, white snapper steamed with curry and mussels in banana leaf, and
phak mieng tom krathi (mieng leaves, vegetables and shrimps in coconut
milk). The fishcakes, with their delicious spicy and citrus tangs, were
accompanied by pickled cabbage and a sweet dipping sauce. The subtle
moistness of the snapper contrasted nicely with the more robust flavours of
the crisp salt fish. The tom yam was unusually mild and had a pleasing
sour-creamy flavour. The star of the show was the phak mieng tom kkrathi.
The slightly metallic spinach taste of the mieng leaf was perfectly balanced
with the coconut milk and delicately flavoured shrimp. All of this was
admirably complemented with a bottle of Hardy's Semillon Chardonnay house
white. The Bay offers an extensive wine list, which you can ponder at length
in the walk-in wine cellar.
The dessert menu again stays commendably traditional
offering Thai favourites such as woon ma-prao (coconut jelly in coconut
milk), which is pleasingly reminiscent of all the children's parties you've
ever attended.
Finally, we enjoyed that essential after-dinner cigar - on this occasion a
Romeo y Julieta No. 3, a fine smoke from The Bay's small but well-chosen
range. Then it was back up the illuminated path to reality. Until next time.
Tel. (076) 200 800