Hua Hin has a new sky-high restaurant, and although surprising, it’s not overlooking the beach in one of the internationally branded hotels. It’s eight floors up with uninterrupted views of Hua Hin’s hinterland. Look north, and you’ll catch glimpses of Black Mountain in the distance. Gaze west and you have green environs with housing developments dotted amongst and the mountains separating Thailand and Myanmar on the horizon. Sunsets promise to be spectacular.

I’m talking about Foxes International Restaurant and their Sky Bar & Lounge atop the new Sunshine Hills Hotel and Residence.
Alight from the elevators on the eighth floor to the reception area and service bar while getting your first glimpses of the expansive district views. A few more steps has you on the open-air deck that is Foxes Restaurant’s main dining area. Chef Roman’s brigade can be seen at work in the glass-fronted modern kitchen. Subtle lighting adds to the dining deck’s ambience and allows the 180-degree views to shine.

Climb the spiral staircase up to the Sky Bar & Lounge for truly 360-degree views. This top floor space really lives up to its name. Grab a seat at one of the tables or the bar itself and linger enjoying the conversation, taking in the all-encompassing views, savouring the fresh-made drinks. The cooling evening breeze and subtle music add to the Sky Bar’s unique setting.

When it’s time for food, Chef Roman’s menu is sure to entice with a strong international flavour including Swiss and German dishes plus Thai favourites. Our food journey starts with a Spiezer White Wine Soup in homage to the alpine wine region of Spiez, on the shore of Lake Thun in the Swiss canton of Bern. A bowl of creamy smooth vegetable soup of carrot and leek, and a fulfilling start to our evening. For our second appetiser, steamed Sea Bass fillet with Estragon (tarragon) Sauce was buttery and herbaceous. The final starter was an Asian-Italian fusion with Chef’s Gyoza Spinach Ravioli and a sage butter sauce.

Our main dishes took us from river to paddock. A citrus and river prawn risotto, topped with a whole grilled prawn. Hints of Parmesan, creamy rice texture and delicious pieces of just cooked prawn meat. Our first dish from the paddock was Lamb cutlets from a Rack – glistening pink and juicy, served upon a generous helping of polenta and bathed in a rosemary and red wine sauce.

Our final main is typically served for two people, though Chef will prepare it for one on request. We’re talking about Beef Wellington. Melt in your mouth tender beef fillet surrounded with a duxelles of mushroom, wrapped in wafer-thin slices of parma ham, and all encrusted in crisp and crunchy puff pastry. The Wellington slices are served with baby carrots and a side of the German favourite, Spaetzle. A very satisfying conclusion to the main dishes.

Our party tasted three of Foxes desserts, starting with a Cinnamon Sabayon. A light sauce traditionally made with egg yolks, sugar and wine, sabayon is often served warm over fruit. The Italian original, Zabaglione, typically uses Marsala as the wine. Chef Roman’s generous sized sabayon is served chilled complete with heady cinnamon tones.

Strawberry Compote with Crunchy Ebly. An ingredient that was new to this writer. Research tells me that Ebly is the brand name for whole wheat kernels, often called wheat berries or wheatberries, which when milled produce whole-wheat flour. Wheat berries are commonly used in middle eastern salads or bread, though here, Chef has used them as the crunchy element in his dessert. The final dessert for tasting was a Fig Parfait with warm black cherries. A scrumptious frozen round of creamy loveliness topped with poached figs and those morish warm black cherries — a crowd-pleaser.

In the early stages of its operation, Foxes Restaurant will open for breakfast and dinner. Breakfast will be a European style buffet served from 8:00 to 10:30 am for residents and members of the public looking for somewhere special to enjoy their breakfast eight floors up in the open-air and with great district views.

Evenings start from 5:30 pm, and we recommend the Sky Bar, to begin with, so you can marvel over the sunset while easing into the evening. Then come down to the dining deck to discover Chef Roman’s internationally-focused menu.

For all the Hua Hin residents living away from the coastal strip, and over Hin Lek Fai, you have a new dining option that will save you those trips ‘down the hill’ for your dinners out. It could even become your favourite neighbourhood breakfast spot after your home kitchen.

By Michael Cullen

For further information or reservations call +66 95 948 0350 or email:
569 Moo 1, Soi Wat Nikho,
Hin Lek Fai, Hua Hin,
Prachuap Khiri Khan,
Thailand, 77110


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