L et’s Eat
HOT MAGAZINE RECOMMEND
Andreas Italain Restaurant
H
ua Hin has come to become
a natural hub of fine dining.
Catering to the demands of its
select clientele, the town has
developed establishments of impeccable
gastronomic excellence across the years.
One of the most recent ones to open is
Andreas, a top notch restaurant to which
the HOT Magazine’s review team had
the pleasure of being invited. Opened by
Chef Andreas Bonifacio who previously
worked at La Grappa, this wonderful
place provided us with a memorable
evening.
The first aspect that was brought to
our attention was the attentiveness in
14
August 15 - September 15 , 2015
the service. Duly seated, the waiter
placed the serviettes on our laps and
immediately asked us for the choice of
wine we desired. As we were brought
the extensive menu, we settled for a fine
Italian red, a Primitivo di Manduria
from 2010, whose ruby shades and
aromatic pine hints provided the perfect
complement to our dishes for the rest of
the evening.
After some complementary antipasti of
fine molten cheese on a tomato base, the
first dish Chef Andreas graced us with
were the tiger prawns and Hokkaido
scallops wrapped in pancetta and served
with stewed lentils. A magnificently
pieced dish, with a defining aroma that
prolonged itself as we took the first
bite. Smokey to the palate, with a great
balance between the prawn and the
scallops, it was perfectly accompanied
by the base of the lentils. The pancetta’s
tenderness provided a beautiful texture
which made the bites melt in