HOT Magazine HOT Magazine Issue - 9, 10 Volume 5 | Page 26

A Steamed Whole Sea Bass, served
with a tantalizing combination
of Ginger and Chinese celery in a
soya sauce, and Pirom’s choice of
traditional spices, will tempt even
the non whole-fish lover.
A tough choice but possibly the
pièce de résistance, was ‘Phad Chaa
Ta Lay’ – Pirom-style. Superbly
wok-fried to retain flavor, Prawns,
Squid and Scallops, complemented
by Thai herbs and green peppercorn,
in a proprietary sauce. This is a
worthy tribute to this iconic, Hua
Hin dish.
A close contender and perennial
favourite is, ‘Ghoong Thord Sauce
Ma Kham’; Jumbo Prawns, deep-
fried and served with tamarind
sauce. Just faultless.a perennial
favourite.
Rounding out this selection of the
Gulf of Thailand’s bounty, was the
‘Pla Proud Duean’. A delectable,
deep fried whole sea bass and
mixed seafood, in traditional green
curry sauce, and prepared with
Pirom’s unique flair for enhancing
spices and rich, proprietary sauce.
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HOT Magazine