This month’s food review took the Hot Magazine team to a hidden food paradise, tucked away off of Hua Hin’s Soi 112. Electric Mango is a quiet venue in which one can unwind and release the stress accumulated across a hectic week, perfect for a Friday night dinner – Particularly if you enjoy steak. We walked in to tranquil lounge music that very gently eased into a soothing Bossanova guitar and complemented the stylish décor of cozy bungalows and comfortable almost armchair-like seating. After letting us enjoy the ambiance for some time, we were greeted by Chef Nom, who became in charge of delighting out palates for the night.
We waited for our entrees by nibbling on the complimentary bread and butter, until we were presented with a plate of deliciously confectioned nachos. These were extremely crispy, well balanced and presented a hint of smokiness, smoothened by the sour cream. They had a hint of spiciness and tasted extremely fresh.
We then tried the Salmon Tartar, which was an enlightening dish because of its distinct zesty taste. Sour and slightly spicy, the taste of the fish truly permeated across the mouth, with a meaty flavour that complemented freshness. The lobster and crab meat soup was also something to indulge in: it juggled a combination of seafood and defining spice. It had a strong taste that left a very delightful aroma in the mouth.
Once the entrees had been served, we were presented with the main courses, two beautiful prepared steaks, both of which spoilt us for choice. The first one was a classic American Rib Eye, medium cooked it came with an option of sauces and we chose their creamy pepper sauce. The overall seasoning of this dish combined with its tenderness proved to be a highlight. The steak came with a side dish and we chose bacon wrapped asparagus and a baked potato with sour cream. The former was simply presented but elegant and flavourful, with a smoky taste accompanying the distinct taste of the asparagus. The latter was a perfect complement to provide a plain balance and did so very well.
The second steak entree was an incredibly juicy Australian tenderloin cooked medium-rare with a crisp coating and a delicious béarnaise sauce. This sauce topped over the soft meat gave it an absolutely exquisite and unique flavour, gorgeously aromatic and surprisingly coalescing, despite the amount of different tastes. It was tangy all while being creamy and it was gentle but expressive, a truly delightful elaboration. The sides gave the dish a great presence, and I would have to say that the potato gratin really stole the show in this category. It was something truly exquisite: a slightly crunchy shell that one could push through with the fork and a base of molten béchamel cream and finely cut potatoes that awaited underneath. Overall, an absolutely spectacular dish.
To top it all off with a sweet ending, Chef Nom provided us with one last culinary delicacy in the form of a mouth-watering dessert: The Chocolate Lava. It came in a round, compact form on a long concave platter with a scoop of bourbon ice cream that made it very appealing to the eye. We went ahead and dug into it, and watched as the melting white ice cream met the flow of molten dark chocolate at the centre, creating what resembled a Yin and Yang symbol. It was simply gobsmacking. A combination of it all: Chocolate, cream, hot, cold, soft, intense and truly aromatic.
As a whole, the experience at Electric Mango was truly wonderful. The food was of the highest quality for a reasonable price, the ambiance very relaxing, the decoration classy and the waiters attentive. This is a place worth going to with your little younglings too as the grounds are very child friendly with the inclusion of a children’s playground away from the main dining area. A massive 800 square meter swimming pool, currently under construction, will be for pool parties and adults only. Electric Mango is and will be a worthy place to dine and have fun for young and old.