The Hyatt Regency, InterContinental, Marriott Resort, Centara Grand Beach Resort & Villas Hua Hin, and the Hilton have banded together to offer an exclusive beach dining experience reserved for 50 lucky guests. Diners are invited to go on a culinary journey consisting of two starters, two main courses and a dessert specially crafted by the hotels’ executive chefs with wine pairing from Siam Winery. The evening kicks off at the Hyatt Regency Hua Hin and the Barai, located at the serene end near Kao Takiab, and concludes at the Hilton Hua Hin Resort & Spa right in the heart of the city where guests can continue to enjoy the nightlife the town has to offer.
Here’s a preview of what’s cooking on this 4-hour menu with wine-pairing from the local Monsoon Valley vineyard:
Start off with the first starter from executive chef Christoph Trocker of Hyatt Regency Hua Hin and The Barai, an innovate seafood dish that also champions local flair with local scallops, smoked snappers, beetroot salad, tartar horseradish Crème Fraiche, and sieved egg made more refreshing when paired with the Blanc de Blancs Brut, a delicate sparkling wine with green apple notes and hints of brioche and walnut.
To continue, Intercontinental Hua Hin Resort’s executive chef Riccardo Ioanna has prepared the spinach cannelloni with braised cinnamon lamb loin with Madeira reduction and crumbled goat cheese as the second starter. The richness of the dish is complimented by the 2016 White Shiraz, a smooth rosé accented with strawberry, liquorice and guava, a seamless segue to the first main course of the night by executive chef Mario Hoffman of the Mariott Resort & Spa.
Offering another locally-inspired delight, chef Hoffman’s sea bass fillet is served with crispy bacon, truffled potato mousseline with parsley emulsion and black tuille and is paired with a glass of 2016 Colombard, a crisp white with a touch of Sauvignon Blanc’s character and punchy notes of gooseberry, green apple, and passion fruit.
Serving up another main is Centara Grand Beach Resort & Villas Hua Hin’s executive chef Steffen Hoffer with his fine-dining rendition of the tradition comfort dish with slow cooked beef short rib and German spaetzle pasta with baby vegetables and mushrooms served with the 2015 Shiraz. Make sure to save room for the finale. Executive chef Philipp Maus of the Hilton Hua Hin Resort & Spa wraps up the show with Tap Sakae coconut parfait with “Bavarian-style” raspberry and lime sauce served with the 2016 Chenin Blanc.
Dine Along the Beach is an exclusive promotional event offered every first Thursday of the month all the way through to December. The dinner is open to both non-guests and guests at the five participating hotels, however, transportation is only provided to hotel guests. The entire evening is priced at 2,499 THB net per person. For more information, contact 032-616-999 or visit huahin.intercontinental.com.