Betelnut

SETTING

Betelnut recently relocated, adding more space for booth seating. Comfortable and quiet locale with original prints on the walls.

FOOD

Owner/chef Jeffrey Lord is well lauded by fellow chefs and local clientele for his originality and focus on great taste combinations. His fusion food combines Californian and Asian flavours¡ with mixes of texture, tastes and zestiness. He personally selects all ingredients and supervises the creation of each dish. Starters include bitesize morsels of sesame-crusted salmon katsu served with a dollop of wasabi and delicate swirls of daikon radish; summer roll loaded with prawns, scallops and slivers of veg in a sesame sauce; and smoked pork in a light garlic, potato and apple curry. Portions are ample. For mains, choose from an array of meats, fish and seafood. Roast snow fish is delicate and flaky, served with crispy rice and green chilli/black bean sauce. Fig chutney and crispy potato tortellini complement roast salmon, and Argentine beef fillet is accompanied by peppercorn curry and roast potatoes. For sweets, orange and lime pudding cake or Belgian chocolate souffle are light and delightful finales to the meal.

WINES

Betelnut offers an excellent selection of almost 40 wines, and Jeffrey is extremely knowledgeable in helping with selections to complement courses.

SERVICE

Jeffrey’s amiable personality extends to his staff, also courteous and efficient.

PRICE

The outlay for starters and mains for two totals about 2,200 baht, without wine.

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