COAST BEACH CLUB & BISTRO AT CEN­TARA GRAND BEACH RE­SORT & VIL­LAS HUA HIN

DestinAsian - - FLASHBACK -

Re­lax­ation comes nat­u­rally at the Cen­tara Grand re­sort in Thai­land’s orig­i­nal beach des­ti­na­tion. Lo­cated steps from the pow­dery sands of Hua Hin Beach, Coast Beach Club & Bistro is the ideal place to un­wind over in­spired con­coc­tions and a mouth­wa­ter­ing se­lec­tion of food from around the world. Guests can feast on Thai-in­spired ta­pas and a wide range of in­ter­na­tional fare: high­lights in­clude grilled chicken with papaya salad and green ap­ple, the ever-pop­u­lar Asian

von­gole (clams) with pap­pardelle, Neapoli­tan piz­zas, and skew­ers of New Zealand Black Angus rib-eye steak. Mean­while, the open-air venue also boasts an ex­ten­sive wine list and crowd-pleas­ing cock­tails such as the clas­sic mo­jito and Cen­tara Sun­rise, whose recipe is shown here.

Cen­tara Sun­rise IN­GRE­DI­ENTS

1 ml vodka 0 ml pineap­ple juice ml grena­dine syrup 1 ml lime juice nseeded chili in­eap­ple, chopped into

small cubes 1 pineap­ple slice, for gar­nish

METHOD

ut all the in­gre­di­ents in a cock­tail shaker and shake well. Top up with ice and shake well again. our the con­tents into a glass – mak­ing sure the rim is moist­ened with lime and dipped in a mix­ture of brown su­gar, salt, and chili for ex­tra avor – and lastly gar­nish with the pineap­ple slice.

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