Walking in, we did a double take. Are we still in Hua Hin – or is our mind playing tricks on us? The calming colours, orange and blue, the bentwood timber chairs, the long upholstered banquette seating with large plush cushions. Persian style mirrors framing the rear windows, adding extra light and warmth to the room.
Is this some comfortable modern bistro in regional France?
No, we have stepped into Millers Bistro & Bakery on Soi 91 on the southern edge of Hua Hin and what a fantastic first impression!
Attentive staff welcome us, asking if wish to be seated for a meal or a drink at the bar. Timber topped, highly polished and welcoming, the bar occupies one side of the room.
Once seated, it’s time to interrogate the menu!
Breakfast, we discover, is available from 8:00 am to 12 noon with four choices; – Scottish, English Vegetarian or Eggs Benedict. The alternative is breakfast in a bun with three choices of fillings.
Miller’s owner, Ken Moore joins our table to explain that they butcher and cure their own meats onsite. From their dry aged steaks to the breakfast bacon, and make their own sausages and black puddings to boot. Something unique and a characteristic Ken believes will set Millers apart from others in Hua Hin.
We choose from the all-day menu, available from 12 noon. European flavours are dominant in the menu. Italian Panini, Sandwiches, Burgers, classic Salads and Platters for snacks or lunchtime fare. Or the traditional structure of Starters, Pasta, Grills and Mains.
Chef Gary Bond, recently of Mucky Duck, is in charge of the main kitchen. Owner and Chef have developed a menu that allows Gary to fully utilise his formal training and depth of experience. While Ken takes charge of the butchery, including curing and ageing of the meats – both are passionate about what they produce.
Our starters arrive. Salt & Pepper Soft Shell Crab – crispy coating encasing soft, perfectly cooked crab meat. No need for any accompanying sauces. Delicious just as it is! Potted Duck – a generous serving of creamy full of flavour duck liver pate served with an apple and peach chutney and a generous piece of toasted bread – from Millers own in-house bakery of course! The pate and apple chutney a perfect match. The final starters, a well-balanced Cherry Tomato Bruschetta served on slices of Miller’s own baguette.
For mains, our party enjoyed somewhat of a meat feast. Braised Beef. Melt in your mouth beef, red wine sauce sitting atop a horseradish flavoured potato mash and accompanied with lightly braised vegetables. The mash and deliciously moreish beef – a perfect marriage. Rump steak. 10 ounces of dry-aged, grain fed Australian beef served simply with grilled portobello mushroom, tomato and triple cooked chips. Heaven on a plate for any steak lover. And finally, Gammon Loin Steak. Cured in-house in brine, the ham steak is served grilled and topped with thin slices of pineapple off the same hot grill. A lightly fried egg and triple cooked chips finish off the plate.
Millers also wants to be known for its artisan bread, pastries, sweets slices, cakes, desserts and pies. And these are all available now thanks to the craft and artistry of Chef’s Fred and Paul. Respectively from Belgium and France, these Chefs de Patisserie and Master Bakers, along with their team, are now baking up a storm.
To make our Millers experience more special, Chef Paul had prepared three desserts to sample. How could we say no?
Creme Catalina – think Spanish custard dessert very similar to Crème Brulee. Luscious custard with hints of cinnamon and orange and a light crystalised sugar top. Chef Paul’s own take on the classic Mille-feuille and meringue topped. And finally his own creation – three-tiered in a glass – a dark crumb base, Mango Mousse, a delicate Caramel Tuile, and topped with ice cream. The challenge was to dig your spoon through all three layer to taste the full combination. What decadence!
Millers is open Tuesday thru Sunday. The Bakery opens at 8 AM for retail take away and also serves Pastries, Cakes & Croissants with Coffee or Tea. The Bistro is open from 12 noon to 11PM in the evening serving lunch and dinner. Their Sunday Carvery starts at 12 noon.