It is no secret that Sheraton has recently became part of the world’s largest hotel network. (The tie-up between Marriott and Starwood Hotels & Resorts results in more than 5,500 hotels and 1.1 million rooms worldwide). In this global leviathan, it is a delight to find Sheraton Hua Hin Pranburi Villa’s, Luna La Pran Restaurant still with the flexibility to design its very own, specific menu, proudly featuring local produce including seafood sourced from Pranburi fishermen. And Luna La Pran’s Chef adjusts the offering frequently, adapting to seasonal availability and to highlight local delicacies – extending even to the colourful, cocktails on offer.
This gem of the Paknampran coastline has been open barely a year, but is already building a reputation with the growing number of ‘ex-pat’ residents discovering the still relatively uncommercialised, but rapidly developing, Pranburi coast. Luna La Pran is better known to guests of the destination, 53-unit, Sheraton Hua Hin Pranburi Villas.
Luna La Pran’s name is inspired by the panoramic view from shoreline location – usually including the lights of a thriving squid fleet by night. This romantic vista is shared by either Al fresco, or covered, all-weather diners, framed by the modern lighting of a classy, new, ‘Riviera-style’, beachfront promenade.
Amidst an ebbing sunset, in a cooling sea-breeze and in deference to the tropical ambiance, we commenced with very colourful range of delightful cocktails. Featured were: ‘La Prantini’ (vodka, midori), ‘Sunset Cooler’ (Gin, Triple Sec) and, ‘Golden Freeze’ (Vodka, Amaretto & Malibu).
Promptly following was a selection of appetizers, served in an easily-shared format:
Appetisers:
- Larb Nuea beef served with a shallots, roasted rice, chilli and mint leaves salad – made from the locally sourced and melt-in-mouth, ‘Pon Yang Kam’ beef;
- Soft Shell Crab with curry powder, chilli paste, capsicum and onion – fresh off the boat;
- Honey Pork Ribs with baked potato – meaty and indulging the Farang palate.
The Main courses were perfectly complemented by the traditional, black-peppery notes of Merlot Cabernet-Sauvignon, 2014, from the Bordeaux’s Michel Lynch.
Mains:
- Pla Krapong Lui Suan – quite the best deep-fried sea bass fillets, served with lemon grass, shallots, ginger, chilli, mint and peanuts;
- (The famed) Pranburi Squid – locally-sourced, sun-dried and fried. Not overly spicy and would also make a tantalising finger food with your favourite libation’.
- Pad Pak Boong Fai Dang – palate-cleansing, stir-fried morning glory (not unlike spinach), prepared with soybean paste, garlic & chillies;
- Gaeng Ped Phed Yang – Roasted duck (of undetermined provenance – maybe local), in red curry sauce with lychee, pineapple, cherries tomatoes and baby eggplant. Aroy!
- Tenderloin Beef Medallions – Beef fillets with red-wine reduction. Also a second check that the Pon Yang Kham beef could be as consistently tender as the Larb Nuea. If anything, better. Melt-in-mouth, full of flavour and cuttable with the side of a fork.
Dessert:
- Warm Sacher Cake – designed to indulge the truly indulgent chocolate-lover; and succeeded.
- Mango Sticky Rice – a perennial Thai favourite and perfectly done in every aspect at Luna La Pran
- Mangosteen Sorbet – one of many exotic flavours of ice-cream or sorbet. This one simply sublime; the ‘Queen of Fruits’ in a coconut-milk base.
Delightful consideration, dinner company, conversation and companionship were provided by the highly accomplished, Kwan Kongprueksashati, of the Sheraton.
Luna La Pran is located at the seaward extremity of the large Sheraton Hua Hin Pranburi Villas complex, about 27 kilometres south of Hua Hin township. Parking is either at the Sheraton, with a walk through the luxuriant tropical garden. Alternatively, easy angle parking is available at the seaside promenade, immediately adjacent to Luna La Pran.
Luna La Pran Restaurant:
Address: 9/22 5, Thanon Pak Nam Pran,
Website: http://www.sheratonhuahinpranburi.com/dining-restaurants
Telephone: 032 909 900
Hours: Monday to Friday, 10:00am to 11pm.
Reservations recommended, especially at weekends