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    The Gulf’s Greatest Table: Big Fish & Bar, Marriott Hua Hin Resort

    October 30, 2024Updated:April 21, 20257 Mins Read

    Where the Gulf of Thailand meets culinary artistry, Big Fish & Bar at the Hua Hin Marriott Resort & Spa transforms seaside dining into an enchanted evening. As the sun dips toward the horizon, casting golden light across azure waters, this coastal sanctuary presents a tasting journey that marries the bounty of local waters with global sophistication.

    From Irish oysters dressed in salmon caviar to spice-forward Thai squid, Executive Chef Sabri Kocoglu’s menu reads like a love letter to both land and sea—though you might be too distracted by the gentle waves lapping at golden sand to notice at first. But tear your eyes away from that postcard-perfect view; the real magic happens on the plate.

    The Chef’s Amuse-bouche for this evening’s dining event was an Irish Oysters over a bed of Sea Vegetables topped with Salmon Caviar. What a delight. The plump oyster offered a clean briny taste, beautifully enhanced by the sea vegetables. Crowning this exquisite presentation was a delicate layer of Salmon Caviar, which contributed an added layer of complexity. The mild sauces brought together a palate pleasing flavor, while not overpouring the essence flavor of the oyster.

    Our first appetizer for the evening was Tasmanian Salmon Aguachile. This dish captures the flavors of seafood, but with a twist. The perfectly cured salmon sits on top of a zesty lime and chili sauce. The zesty acidity of the lime combines with the subtle heat of the chili without overwhelming the taste. The salmon is plated beautifully with fresh cilantro and thinly sliced red onion, and red chilis. This proved to be a wonderful, warm weather concoction, which is a visually appealing dish topped with edible flowers.

    We were next served a Burrata with Cherry Tomatoes, and Strawberries, topped with a zesty Strawberry Vinaigrette. This exquisite burrata features a crisp shell, which when cut yields a creamy interior, oozing out. This combined with the strawberry vinaigrette was such a surprise where multiple flavors were evident. The cherry tomatoes and strawberries added not just another set of favors, but visually enhance the dish.

    Our final appetizer was the Duck Foie Gras, served with Fresh Hua Hin Figs and crushed pistachios. This dish is a captivating culinary experience, that balances richness and freshness exquisitely. The foie gras is perfectly seared creating a velvety texture which melts in the mouth. The sumptuous flavor is wonderfully enhanced by the sweetness of Hua Hin figs.

    The finishing touch of crushed pistachios delivers a delightful crunch that contrasts with the smoothness of the duck liver. The chef demonstrated a masterful understanding of flavor pairing and presentation. This dish celebrates fine dining where every element leads to perfection.

    The kitchen’s deft hand with seafood shines brightest in their Atlantic monkfish interpretation, a study in textural contrast and restrained elegance. The meaty fillet, often called “poor man’s lobster,” proves itself worthy of fine dining status here, its pearly flesh yielding to the fork with just the right resistance. A gossamer white wine sauce clings to each bite, while woodland mushrooms provide an earthy bass note to the fish’s subtle sweetness. Spring makes a cameo in the form of sweet peas and their snappier pod cousins, offering verdant crunch against the silky sauce. A whisper-thin slice of crackling bacon crowns the dish—its smoky presence more like a gentle suggestion than a statement. This is the kind of plate that reminds you why monkfish has graduated from fishermen’s catch to chef’s darling.

    In a choreography as precise as the kitchen’s plating, Big Fish & Bar’s service brigade executes their roles with the kind of polished expertise that transforms dining into theater. Each of the four servers arrives at precisely the right moment, armed with encyclopedic knowledge of their dishes that turns mere explanation into storytelling. They field questions about preparation techniques and ingredient sourcing with the easy confidence of culinary insiders, while our hostess orchestrates the evening with the perfect balance of attention and restraint. It’s this human element, this seamless marriage of knowledge and hospitality, that elevates an exemplary meal into an unforgettable experience.

    The kitchen pivots from global refinement to local mastery with their Pla Muek Pad Kee Mao—a dish that reminds us we’re dining mere steps from the Gulf of Thailand. This “drunken” squid stir-fry is street food elevated to fine dining status, without losing its soul in translation. Rings of local squid, caught in nearby waters, maintain that perfect sweet spot between tender and chewy, while swimming in an intoxicating sauce that builds like a crescendo. Fresh Thai basil, birds-eye chilies, and aromatic herbs create layers of heat that flirt with intensity without crossing into overwhelming territory. Served alongside perfumed jasmine rice that seems to pearl in the evening light, this dish is a testament to why Thai cuisine has captivated global palates—it’s a masterclass in balance, where heat and herb, sweet and savor perform an intricate dance on the tongue. In the hands of Big Fish & Bar’s kitchen, this harbor-town classic becomes both a tribute to tradition and a statement of culinary ambition.

    In an ambitious crescendo of luxury meets craft, the kitchen presented its pièce de résistance: Japanese F1 Wagyu striploin that reads like a love letter to umami. The meat arrives wearing a perfectly calibrated char, its surface crackling with promise before giving way to flesh so tender it practically dissolves on the tongue. This is Wagyu in its finest form, where legendary marbling transforms each bite into a buttery revelation. A supporting cast of earthbound ingredients—earthy beets crumbled like ruby dust, whisper-thin shallots, and woodland mushrooms—creates a grounding counterpoint to the meat’s richness. Black garlic adds mysterious depth, while celeriac lends its subtle sweetness to the composition. The finale arrives in waves of truffle-infused gravy, a sauce that doesn’t so much dress the dish as unite it in singular purpose: pure, unadulterated pleasure. It’s a plate that reminds us why Wagyu maintains its mythical status in the culinary world—and why some luxuries are worth every penny.

    Just when you think the kitchen has played its final card, dessert arrives as a spectacular triple finale. First, Textures of Chocolate demonstrates why sometimes the classics need no reinvention—just masterful execution. Belgian chocolate in various incarnations creates a deep, dark symphony, while Madagascar vanilla ice cream provides a creamy interlude between chocolate movements. Crushed pistachios add percussion, their satisfying crunch cutting through the velvet richness with nutty bravado.

    Next, the follow-up act that truly captures the essence of coastal Thailand: Tres Leches arrives studded with local mangoes and berries, while coconut ice cream melts languidly into a bed of toasted granola.

    And finally, A Passion Fruit Vanilla Cheesecake that reads like a love letter to the tropics. Here, New York steakhouse tradition meets Southeast Asian flair, with passion fruit’s bright acidity dancing against the cheesecake’s rich canvas.  In the gentle evening breeze rolling in from the Gulf, these sweet endings feel less like dessert and more like a perfectly orchestrated curtain call.

    At Big Fish & Bar, the Gulf of Thailand stretches endlessly beyond floor-to-ceiling windows in air-conditioned comfort. The real achievement isn’t just in what’s on the plate—though from that first briny oyster to the final bite of tropical cheesecake, the execution is nearly flawless.  What Chef Kocoglu and his team have built is a restaurant that understands its surroundings. The menu draws confidently from global influences while celebrating its Thai coastal location, creating an experience that feels both worldly and grounded.

    A thoughtful note for the savvy traveler: Marriott Bonvoy members can savor these culinary masterworks with a 10% reduction on both food and beverages from the à la carte menu—though given the caliber of the experience, you’d be forgiven for considering membership for this perk alone.

    With service that strikes the perfect balance between polished and warm, and dishes that deliver on both technique and flavor, Big Fish & Bar stands out. This restaurant proves that great establishments don’t need to choose between being ambitious and authentic—they can be both.

    By Andrew G. Klukowski

    Big Fish & Bar

    Hua Hin Marriott Resort & Spa

    +66 (0) 32 904 666

    107/1 Phetkasem Road,

    Hua Hin, Thailand, 77110

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    HOT Magazine is a Thailand based luxury lifestyle magazine connecting with Asia’s wealthy, brand-conscious, high net worth individuals, through their chosen lifestyle activities. These include polo, boating, spas, luxury automobiles and extreme sports. HOT Magazine also spans every relevant luxury segment, such as Travel, Fashion, Art & Design, Food, Shopping, Wine & Spirits. The magazine is rounded out with interesting interviews from the likes of Billionaire Bill Heinecke to Philip B whose hair care products are found in Royal households around the world as well as used by celebrities such as Lady Gaga, Madonna & Sir Richard Branson. Although all materials are published in good faith.

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