Sand, then the Chandon

FEELING A little sapped by all the sun, tourists in Hua Hin are finding just the recharge they need at the beachfront restaurant Azure, where the Sunday Chill & Grill Chandon Brunch features refreshing splashes of the Australian sparkling wine courtesy of Thai distributor Diageo Moet Hennessy.

The restaurant at the luxurious Intercontinental Hua Hin Resort sports four cooking stations that each weekend also top up glasses with bubbly Chandon, a real mood-booster, as diners have already discovered at the InterContinental Bangkok. 

The Hua Hin sea breeze wafts into Azure and DJs keep the tunes just as gentle while brunch is enjoyed at poolside. Guests in comfy sofas and chairs perk up over a vast array of tempting international dishes and desserts – and that stunning view of the crystalline beach. 

“Brunch with sparkling wine is becoming popular in the US, Australia and the UK, but it’s still a new luxury experience in Hua Hin,” says Moet Hennessy’s Christopher Kennedy. 

French champagne maker Moet & Chandon expanded into Australia in 1986, opening the first winery in the Yarra Valley. Using the original French methodology, the wine is fermented twice in the bottle to create the soft bubbles and great taste.

You’re blissed out at the beach in southern Thailand and struggling to decide between Chandon Rose or Chandon Brut to accompany whatever it is you’ll eventually choose to eat from four buffet stations. The chefs all seem to be in fierce competition to win your patronage.

The Okudasai table’s Japanese offerings are mighty tempting – fresh salmon and tuna sashimi and lots of sushi. The Grilled Barbecue beckons with hotdogs, hamburgers, chicken thighs, Australian grain-fed tenderloin, lamb, locally caught prawns and squid and all sorts of oysters, mussels, crab, lobster and fish. The condiment selection alone is daunting. 

But you still have to consider the international station with its suckling pig, paella, foie gras and a dish of penne carbonara called Shake Me that’s served in a cocktail shaker. It’s a mobile meal, just like the pad thai in a paper box – you can meander around the pool while eating. 

“Another highlight is the authentic Bouilabaisse Provence Soup,” says Britta Kutz, the hotel’s general manager. “The chef uses local ingredients in the traditional recipe of his hometown.”

And then, inevitably, there is dessert, and another cruel decision. You have 15 different kinds of sweets to choose among, including homemade gelato ice cream, but, if it’s a help, the most popular are a soft crepe in orange sauce and a crispy crepe filled with chocolate and sliced bananas.

Platter full? Glass full? Off you go!

 

AZURE DREAMS

>>Azure is at the InterContinental Hua Hin Resort. 

>>The Sunday brunch from 1 to 4pm starts at Bt1,700-plus per person, including a bottle of Chandon for every pair of guests. 

>>Make arrangements at (032) 616 999 or www.Huahin.Intercontinental.com.