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Februaric Offerings

Saturday, January 31st, 2015

This fantastic Spinach Cream Soup which is, as all our soups, served hot at your table into a pre-heated plate to ensure a minimum of temperature loss ….

1502 Spex Starter SpinachSoup

We spoil you again with the choice of the main course being either a Shrimp Skewer presented on a Wasabi Risotto served with Broiled Beef Brisket and BBQ sauce ….

1502 Spex Main ShrimpSkewerWasabiRisotto1

….. or alternatively a Pink Roasted Duck Breast on a Vegetable Cous-Cous Bed and an Orange-/Curry Sauce.

1502 Spex Main Duck

The Sweet Finish this month is an in-house creation of a Chocolate Trifle made of Chocolates from Switzerland and Strawberries from the Supermarket 8-) Bon Appétit!

1502 Spex Dessert ChocoTrifleStrawberry2

Again …

Friday, January 23rd, 2015

It is compliments of the municipalicity – again – that they opened the road leading to Ticino – again. This time its wastewater pipes, at least that is what they say 8-)
Hence the last 100 metres are to be covered by foot. At the very last Y-junction leading to Ticino, as said some 100 metres before our restaurant, we’ve fixed an official off-road parking (see picture). So, instead of turning right to us just park your car to the left. Thank you!

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On the issue of Soups and Salads

Wednesday, January 21st, 2015

To ensure soups being as hot as possible we pour, without exceptions, all our soups from kitchen-hot jugs into the pre-heated soup plate at your table. This to ensure the best possible quality of our homemade soups.

Fancy rather a colder dish like a leafy salad? All our leafy salads are grown in-house, on site, and everybody entering the restaurant is invited to see how we do that. The salads are harvested from our hydroponic systems just prior to serving – there is no fresher and crispier alternative.

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How to serve a “Sub-Marine”!

Thursday, January 15th, 2015

The world of firewaters has a new facet – again.
Irrespective of what kind of fierce hangover creation this is – but you have to give this guy the credit of a truly unique way of presentation. A tip to the hat is in order; we salute you!

Ticino in Egypt?

Friday, January 9th, 2015

No, rather some useful information and what and when ;-)

The original chart seems to be French according to the reference to a daily supply of “Couscous”, oh well ……

Food Pyramid

Januaryliciously yours

Thursday, January 1st, 2015

Nachos, ovenbaked with Cheddar Cheese, Chili con Carne, Tomato Salsa and Sour Cream @ THB 220 a treat …

1501 Spex Starter Nachos

and then  it gets complicated. The Chef suggests either the Turmeric-seasoned, Red Wine marinated Chicken Leg with Paprika Sauce, Buttered Rice and Grilled Zucchini and Carrots @ THB 350 …

1501 Spex Chicken Leg

…. or then the Pork Tenderloin with Gnocchetti from Sardinia on Porcini Cream sauce and Snap Peas @ THB 350:

1501 Spex Main Pork Porcini

The Sweet Start into the new years comes in the form of a Vanilla Sponge Cake with Cinnamon Mouse and Wild Berry Sauce @ THB 180.

1501 Spex VanillaSpongeCake

The whole set, i.e. starter, either main course and dessert is THB 720. Buon Appetito!

 

About yesterday ….

Thursday, January 1st, 2015

Had a very quiet or heavy night? Why not pass by Ticino for your first dinner in 2015?
Open as of 5 pm; lucullic delights are awaiting you 8-) 

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The Choice is yours …..

Wednesday, December 31st, 2014

Enjoy Pattaya’s mother-of-all-traffic-jams with overpriced New Year’s Eve buffets – or – pass by Ticino on the East side of Sukhumvit.
Guaranteed no traffic jams and our large a la carte to choose from. Spend the last hours of 2014 in Pattaya’s arguably nicest garden restaurant – Reservations recommended.

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Some like it hot!

Tuesday, December 30th, 2014

 

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Knowledge is ……

Monday, December 29th, 2014

 

…. that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
On that note – vave a good start into the last week of 2014 8-)

 

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