This 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 Chef Ian Jones’ 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 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.
A very attentive service hosted us for the night and brought us a wonderful selection of starters, 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 herb crust, an Asian ratatuille and thyme potato wedges topped off with pan juices. The dish was exquisite; the lamb had a crunchy contour and was soft within. The meat was juicy and wonderfully complemented by the ratatouille and the potatoes, which had an enticing roasted aroma.
We were then presented with a dish of baked seabass on warm new potato salad, sour cream, asparagus and a caper vierge sauce. This was a wonderful treat: the soft consistency to the fish and the smooth texture of the potatoes gave the pallate a very pleasant sensation, balanced perfectly with the defining taste of the asparagus and the sour touch of the capers.
Chef Ian lets us know that to provide a fresh taste to his dishes; he ventures the Thai market every morning, where he acquires all the seafood and the vegetables. “We always have a daily special” he says, including a changing home-made soup. His passion for local Thai spices always leads him to think about ways in which to include them to his dishes, including those in which he fuses European and Asian tastes.
Our last dish was a veritable delicacy, in the form of a stunning dessert: Banana sticky toffee pudding with toffee sauce. We knew this one was coming before we even saw it, as the aroma of the sticky toffee sauce (brought separately in a stylish which porcelain holder) engulfed the air. Presented with a crispy sheet of dried banana, embedded on a scoop of vanilla ice cream, this is a mouth-watering treat for those with a sweet tooth. The pudding was soft, the banana crunchy, the ice cream cold, the sauce hot and the combination of all of those, dazzling. We left Red Piano incredibly satisfied, having had a superb meal in a great atmosphere under some very attentive service. We sadly missed the regular live music that Red Piano offers on most weekdays and weekends. It would have been nice to sit out in the breeze of their cozy indoor terrace whilst listening to the piano lead the jazz band. However, if the music is as good as the food, you can be assured to expect a sensational treat!
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