Pirom Restaurant is just past the InterContinental lobby with an open kitchen where you can see the chef playing with fire and creating the elegant dishes before you taste them.
Mr. Glen the Culinary Director of Intercontinental welcomed us and introduced the Chef before we started ordering dishes that I had never heard of before, even though I am big fan of Chinese cuisine. Sweet & Sour Chilled Cucumber Skins; what a delicious snack to start your dinner. Crunchy with vinaigrette dressing that makes you even hungrier; a great idea to combine with your wine. Hot & sour seafood soup; a thick soup full of taste, mushrooms and seafood. Double boiled Cabbage Soup; golden water with two pieces of Chinese cabbage. This is a light soup perfect for a starter! For main courses we almost tried four different dishes; I couldn’t say which I liked the most. Pan-seared scallop, scrambled eggs, fish. The appearance was white on white with the vibrant orange colour of fish roe. The scallops were cooked perfectly; a perfect accompaniment for the scrambled eggs.
Would I sound too spoiled if I wanted to have that for breakfast? Wok-fried prawns with asparagus; the shell of the prawns were crispy that you could eat it all. Stir-fried lobster with duo sauce; one sauce was sweet and sour and the other was a black bean sauce. Really delicious tender lobster. Stir-fried shredded pork and vegetables with crisp noodles. It looked good and it tastes even better. All these different textures were meant to be together. Try to combine in one bite the crispy noodles and the hot pork with the sauce and then you will understand what I mean. After all those delicious dishes and two nice glass of white wine, a bell sounded in our minds for dessert, more excitement. If you expected chocolate or some fried banana with ice cream then you are in the wrong place. The desserts here are different in a good way!
Double boiled pear, dates and longan. Sweet as it has to be and the fruits boiled enough to melt in your mouth but you can still taste the individual flavours. Chilled sago cream, pomelo and mango; cold, sweet and creamy with some bitterness from the pomelo. All in all it was a great experience; good company and delicious food that you want to have again. However the chef had only come to Hua Hin for few nights. Mr. Glen has promised us to bring more chefs from different InterContinentals around the world. You may not have had the time to try this Chinese cuisine, but maybe your favorite cuisine will soon be in Hua Hin; executed by the top of the top chefs! Looking forward to the next InterContinental big culinary event!