Marrakesh Al Hamra Marrocan Restaurant Moroccan cuisine is the perfumed soul of Mediterranean culture, to be found right here in Hua Hin
Moroccan food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match. It has an amazing diversity and complexity of flavours, reflecting the many cultural influences on its cuisine.The souks are magical places, with smells and sights that make one feel hungry just thinking about them. Around every corner, waft different smells to surprise and delight.
The Moroccan-born writer Edmond Amran el Maleh described Moroccan cuisine as “the perfumed soul of our culture”, a unique blend of African, Arabian and European influences. The result: a cuisine characterised by its subtle scents, delicate flavours and elegant presentation.At the Marrakesh Hua Hin culinary worlds meet with original dishes , fusion and Thai influenced.I had the opportunity to dine with the lovely GM Khun Jirapa to guide me through the culinary evening. One glance at the menue revealed that besides Marrocan dishes , the Al Hamra also offers International and Thai dishes.Khun Jirapa suggested to take a journey through the countries and left the menue composition to her Chef.
We started off with Chicken Tagine, an indigenous Marrocan delicacy of tenderly roasted Chicken breast served with Cous Cous and lemonized olive oil. Cous Cous is a North African dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout countries (Algeria, Morocco, Tunisia and Libya and a favourite with French people). Although I prefer Thai rice to Cous Cous , it was nicely prepared and tasted great. As a second Dish we had pan-fried Norwegian Salmon with different sauces and a Scallops and King Prawns skewer with fresh Bell Pepper and Onions, a Mediterranean delight.
The dinner was crowned with delicious slices of charcoal grilled Australian Wagyu Beef with sautéed wild mushroom & veal jus red wine sauce. Unable to continue with this feasting, we chose a “light dessert” of Coconut Mascarpone which is an interesting combination of Thailandmeets Italy.
Our Dinner was accompanied by an Australian Cabernet Sauvignon, a suave red wine, matching most of our dishes, especially the Wagyu beef composition. Marrakesh welcomes all those food lovers and will treat them accordingly.Thank you Khun Jirapa, it was a delightfull evening. Contact Marrakesh for more info : Reservations 032 616 777 – Fax: +66 (0) 32 616 799 E-mail:reservations@marrakeshhuahin. com. Website : www.marrakeshhuahin. com