O
n Valentine evening, couples
in love had the pleasure of
experiencing a pre-opening
dinner at CHAY HAD, the Hua
Hin Hilton’s new seaside eatery and
lounge. Offering unrivaled panoramic
sea views, the evening’s special menu
included lobster, fresh oysters and
sparkling wine.
At CHAY HAD, East meets West, as
they creatively pair Thai, Asian and
Western flavors with the freshest local
and imported crustaceans, seafood,
meats, local produce and spices.
The menu items have been handpicked by The Hua Hin Hilton’s
Executive Chef Shaun Venter. The
menu selection can best be described
as Modern Thai, Seafood & Fusion.
According to Shaun, “By “Fusion”
we mean that the menu has a broad
selection of cuisines and cooking
styles. It does not necessarily mean
that we have changed them from the
original, we simply take our favorite
dishes and enhance them through
modern presentation and adding import
ingredients (where needed).
A few of Shaun’s personal favorites
are his Golden Fried Tiger Prawns which
are served in a tamarind glaze sauce and
topped with crispy shallots, toasted chilli
and fried kaffire lime leaves. Another
personal favorite of Shaun’s is his WokFried Canadian Lobster where the lobster
is fried in egg white and potato starch
flour until golden and cooked. He then
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