L ET’S EAT
HOT MAGAZINE RECOMMEND
Red Piano
T
his month’s Let’s Eat section
features a cozy and stylish
restaurant located at the centre
of one of Hua Hin’s busiest
streets. Our HOT Magazine team was
kindly invited to a fine dining session
at Red Piano restaurant, a place that
jumps at the eye due to the contrasting
predominance of its red décor. As we
walked in to the tune of The Beatles, we
were greeted by a chique and pleasant
atmosphere; and were seated at an ample
round table with a circular white leather
couch. Soon to follow were signature
cocktails: a bright red house specialty
called Red Piano with local spirits and
lichee extract and a fresh Blue Angel,
with main ingredients of vodka and blue
curacao. The former was very pleasant
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Mar 15 - Apr 15 , 2015
to the pallate, characterised by a sour
dash and a tropical sensation. The latter
offered an intense sweetness that filled
the senses with an aromatic perfume.
Chef Ian Jones’ hosted us for the night
and started us with a wonderful selection
of appetizers, which got the dinner going
in spectacular fashion: First up was a
portion of duck foi gras & chicken liver
pate which came in a stylish elongated
wooden board along with some
slices of toasted white baguette and a
pineapple and ginger jam condiment.
The combination of the condiment with
the pate and foi gras was magnificent,
as it provided a sweet balance to an
already very complete dish. Soft, smooth
and laid on crunchy warm bread, it was
impeccable. Then came a wonderful
vegetarian tapas board with a triple
selection of Baba Ganoush, roast red
pepper hummus and feta cheese with
sun-dried tomatoes. This was served
with a portion of crispy home-made
foccacia bread. Whilst all three were on
a par with the pate, what stood out here
was the feta cheese: creamy, delicate,
balanced and aromatic, it provided a true
pampering of the senses.
Before we knew it, we were heading
into our main course, expectations were
high judging from the starters and
Chef Ian did not disappoint: the first
dish consisted of a roasted rack of lamb
with herb crust, an Asian ratatuille and
thyme potato wedges topped off with