HOT Magazine HOT Magazine Issue - 9, 10 Volume 5 | Page 25

I t will surprise no-one familiar with the 5-Star, Intercontinental Hua Hin Resort, that its Pirom authentic Thai restaurant excels in every aspect – for its quiet elegance, unsurpassed ambiance, and ease of locating & ready access – quite in addition to its unsurpassed Thai cuisine featuring delicacies from the Gulf. And Pirom’s sunken cabanas - set low, spaced 6m apart and separated by water with its sound-absorbing properties – cancels out intrusive noise whilst retaining confidence of one’s own conversation. This is a perfect venue for tête-à-tête; a romantic proposal or a business discussion. Hua Hin’s Intercontinental occupies prime, beachfront (think beach polo), about mid-point along Hua Hin’s famed 5km strand. The spacious resort complex extends all the way back to Hua Hin’s main Petchkasem thoroughfare, where it is connected by pedestrian overbridge to the classy new InterContinental Blúport wing and Shopping Mall. Our à la carte experience featured six exquisite Thai dishes, each fastidiously prepared by superbly trained Chef’s in Pirom’s open kitchen – allowing aspiring gourmands to observe and pick up a few tips if they wish. An aperitif of the locally produced, Monsoon Valley Colombard, 2016 (an excellent complement to sea- food), with Prawn Chips and spicy dip appetizer set high expectations. These were amply met by six dishes, brought to the table concurrently in the traditional Thai style: As delectable as it is visually appealing, ‘Poo Nim Kra Tieam Prik Thai’ is Pirom’s proprietary rendition of the local soft-shell crab; deep fried and served with garlic and black pepper – an absolute ‘must’ for anyone not familiar with this Thai delicacy. HOT Magazine 25