HOT Magazine Oct 15, 2015 | Page 14

L et’s Eat, Hua Hin HOT MAGAZINE RECOMMEND Café Mekong T here are times in life where you see yourself indecisive, unable to choose what type of cuisine you would like to savour. Perhaps it’s the hunger, not letting you think clearly, perhaps you just want more than one type of food? In cases such as those, have you ever felt like going to a restaurant which combines flavours from across the continents of the world? A bit of Mexican, a touch of European, a taste of local Thai food or perhaps a good fulfilling course of typical Vietnamese dishes. If that is you, then the Café Mekong has exactly what you are looking for. Recently relocated to Soi 94 merely a few streets south of Market Village and 200 metres past the railway tracks, it has undergone some wonderful remodelling. 14 October 15 - November 15 , 2015 The Hot Magazine team arrived to the tune of some vibrant Gypsy Kings music, and with that flair we were immediately presented with some beverage options. Mojitos and margaritas followed, and whilst we sipped on these delectable cocktails we accommodated ourselves in the ambiance of the establishment: Spacious and decorated with a predominant white theme, it truly provides a sense of comfort. Stylish redthemed modernist paintings contrast the white walls and set a nice scene, equally reproduced in the bar area. The first thing our team was brought was a complementary appetizer in the form of a sweet corn cake. Presented in a small concave plate, it had a crunchy first texture, which became tender as one savoured the corn kernels. These released their natural sweetness which spread across the palate, followed subtly by a curious kick of the lemon grass spices with which it had been infused. A wonderful and unique teaser. Our evening brought more focus to the signature Mexican and Vietnamese dishes that are prepared here and it was the latter with which we began our entre: Fresh chicken and shrimp spring rolls with sweet peanut sauce and chili paste. This dish combined both the elements of land and sea, beginning with the distinct taste of the shrimp and which was thoroughly complemented by the soft chicken strips. These added a smoky flavour to general taste and was wonderfully contrasted by the nutty touch of the sweet peanut sauce. It is the chilli paste however that gave it a distinct