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
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