S.P. Publishing Group Co., Ltd. 11/1 Soi 3 Bamrungburi Rd., T. Prasingh, A. Muang., Chiang Mai 50200 Tel. 053 - 814 455-6 Fax. 053 - 814 457 E-mail: guidelin@loxinfo.co.th

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Gourmet Visits ANTIQUE HOUSE

It was quite a pleasure to return to Antique House restaurant in Charoenphratet Road as I really enjoy the wonderfully serene and elegant garden setting.

Despite the fact it is the rainy season, I chose to dine outdoors, as that is always my preference, and the fact that it was covered helped also. Again, I could not resist having a wander through the beautiful old house. This stately building is more than 100 years old and made from such sturdy materials (teak of course) that very little has been required in the way of refurbishing and it looks as though it will last another 100 years without too much trouble. I sat with the owner, Khun Thom and two of his friends, and we had a most enjoyable time together.

I might add here, that in accordance with the atmosphere of the place as whole, two Thai musicians played some background music that enhanced the ambience of the place rather than dominated it. In recent times, far too many restaurants have allowed loud music to take over and drown out any possible conversation. Not so at Antique House. The second thing I noticed was the size of the menu. It is one of the largest and most comprehensive I have seen in Chiang Mai and apart from the food, offers a huge array of cocktails to select from, including Black Russian, Harvey Wallbanger, Singapore Sling, Yellow Monkey, and even a Dry Martini. Also, the menu has the favourable characteristic of having picture of the dishes next to the wording, a big help to foreigners. The large range of appetizers included Tempura with prawn, crab or squid served with vegetables and sweet and sour sauce, and thung thong, prawn, truffles and cashew nuts with sweet and sour sauce. The main courses included such niceties as jarn roon, which is a pork and vegetable dish served on a sizzling hotplate. Not forgetting, of course, Northern Thailand’s most famous dish, tom yum, (delivered in a whole coconut) with either pork, fish or chicken.

To return to the main reason I was there, I began by ordering an appetiser of en gai sawan, which is chicken tendon; deep fried, and served with sauce. Then came kaeng paa moo, and a plate of the delicious Chiang Mai of sai oua, that special spicy sausage served with kap moo, crispy pork rind that you dip in sauce. The highlight of the dining, apart from a couple of Chang beers, was the lap moo, spicy minced pork eaten, on this occasion with sticky rice. There is no doubt that the presentation of food in a restaurant is of utmost importance and here it was first-class.

In summary, it was a most pleasant evening with good food that was well presented, in a setting where one could not help but feel comfortable and relaxed, and that is surely the purpose of a good meal.

Graeme Monaghan