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. 26 HOT Magazine