If there is one place where you will get your absolute best fill of good quality steak and grilled products in Hua Hin, it is without a doubt at Prime Steakhouse. The HOT Magazine team had the wonderful pleasure of being warmly welcomed to this magnificent restaurant in the heart of the town’s business district. Little would we have known then, but we were being prepared for one of the most delightful treats when we walked into the stylishly decorated restaurant. Playing a variety mix of early century songs, everything was set for what would be a thoroughly pampering experience, and whilst we picked out a drink to refresh our palates, we were immediately presented with some wet towels to refresh our hands. This time we went for a nice rosé of wonderful ruby shades and fruity notes, which would go very well with the rest of the evening’s food.
The show began with the half avocado with crab fish skagen served with toasted bread, lemon and dill. Presented with a wonderfully balanced aesthetic, a crown of skagen on the avocado base caught the eye of our team. It then caught the palate, with its wonderfully creamy and mellow taste, something that was enhanced by the incredibly soft texture from the avocado. We were made to know of the assured quality of the latter, as Prime takes great care to import these from New Zealand and the United States. It certainly tasted worth the effort, as it combined perfectly with the crispy contrast of the bread.
We were then presented a second entre and of course, we soon found out that the dishes got better and better progressively: the fresh half (or full) Canadian lobster served cold with Rhode Island dressing, mixed salad and toasted ciabatta was an absolutely tantalising dish. Presented in a very attractive elongated platter, it was well decorated and stylish. The taste was just as good, for it possessed an incredibly firm texture that was very fresh and rich in flavour, with hints of herbs. Finely balanced by the creamy Rhode Island sauce, it was an absolute banger of a dish.
It was then time for the heavy weights: floating in came a medium rare grilled beef tenderloin on a wooden platter with duchess potatoes, Béarnaise sauce and bacon wrapped haricoverts – and yes, it tasted just as good as it sounds. Incredibly tender meat, juicy and of soft consistence, aided by the mashed potatoes which were delightfully creamy and well balanced. The Béarnaise sauce added an incredibly special combination, along with the baked tomato, which provided a flavourful citrus touch, completing the dish spectacularly.
Next we would be presented with an Aok Norwegian salmon with dill cream potatoes. Presented elegantly on an elongated platter, this dish was very tender and full of flavour. The salmon breaks apart very nicely and bears a fresh taste which goes very well with the mashed potatoes. The latter provided a wonderful balance to the dish along with the cherry tomato, which gave a fresh and fruity touch.
The final heavyweight dish was the Australian Tenderloin served with corn, grilled potatoes and pepper sauce. Beautifully crafted, tender in the centre with a crispy and delicious crust and slightly charred to provide a delightful smoky flavour, it was a real appeal to the senses Its pepper sauce was incredibly special: strong and distinct in flavour, not disguised by the cream like in most other pepper sauces, full and developing gently on the palate, it really found a way to enamour us dearly.
How could have anyone been any happier? Well with desserts, of course. A spectacular crème Brulé came to pamper our toungue, absolutely fantastic, so creamy it dissolved over our palate. The incredibly thin caramelized sugar at the top gave a strong distinction and the whipped cream, soft and elegant, combined with the vivid fruity and aromatic smell of the raspberry, strawberry and blueberry.
Then came the frozen cheese cake with Oreo chunks which was another absolutely wonderful way of ending the evening. Very soft and tender, with a creamy touch to the palate and with the chocolate filling the mouth with a sweet and distinct taste it was crunchy and very aromatic. Tantalising, all in all.
The Prime Steakhouse was a truly wonderful experience for the entire HOT Magazine team and we recommend all of you gourmets make your reservation as soon as you can. Very definitely worth it.