Pier 42 Boutique Hotel & Spa
Top of content

Archive for the ‘Design & Curios’ Category

Looking for a new job???

Posted on: August 20th, 2012 by steve No Comments

Pier 42 Resort are now recruiting. We are looking for fun outgoing staff for the following position:
House keeping
Kitchen helper

If you want to apply, please come to Pier 42 Resort and ask for an application form or send us your CV at steve@pierfortytwo.com

Pier 42 Hotel Huevos Rancheros recipe

Posted on: August 14th, 2012 by steve No Comments

Huevos Rancheros Recipe

Cook time: 20 minutes

The recipe is flexible, sometimes we use canned salsa and just add a few more chopped tomatoes and some chopped pickled jalapenos to make the sauce. Sometimes if we have some leftover refried beans, we’ll spread some on the tortillas before topping them with the eggs and salsa. My mother has been known to add a pinch of sugar to the salsa sauce if she feels it’s too acidic for her taste.

Add to shopping list

Olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
1/2 6-ounce can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
4 corn tortillas
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)


1 Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat. Once translucent, add the tomatoes and the juice the tomatoes are packed in. Break up the tomatoes with your fingers as you put them in the pan. If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with. Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

2 Prepare the tortillas. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.

3 Fry the eggs. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.

Serve either one or two eggs/tortillas per plate, depending on how much you want to eat. I’m a 2-egg 2 tortilla person myself.

Yield: Makes 2-4 servings, depending on your appetite.

This made me laugh :) Pier 42 Hotel Manager Steve

Posted on: August 10th, 2012 by steve No Comments

New!!! Battered Fried Shrimp Pier 42 Style

Posted on: August 10th, 2012 by steve No Comments

1 cup beer
1 cup all-purpose flour
1/2 teaspoon salt
Oil, for frying
21 to 25 large shrimp, peeled with tails left on


Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.

In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours. Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes. Drain shrimp on paper towels.


Posted on: August 9th, 2012 by steve No Comments

Pier 42 Hotel Eggs Benedict Florentine recipe

Posted on: August 9th, 2012 by steve No Comments

Early mornings are easier with Eggs Benedict Florentine on the menu for breakfast. Gently poached eggs sit atop sauteed spinach and toasted sourdough bread, and then drizzled with a homemade hollandaise sauce.


1 teaspoon olive oil
1 (5-ounce) container spinach
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground nutmeg
4 slices (about 1 ounce each) sourdough bread, toasted
1 teaspoon white vinegar
5 large eggs
3 tablespoons light mayonnaise
1 tablespoon lemon juice
2 teaspoons water
1 tablespoon butter, melted $

Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.

Pier 42 Hotel and Spa now do Manicure in Phuket

Posted on: August 6th, 2012 by steve No Comments

New non smoking sign at Pier 42 Hotel :)

Posted on: August 6th, 2012 by steve No Comments

Pier 42 Hotel Phuket Chalong. Funny hotel notices seen in Thailand

Posted on: August 5th, 2012 by steve 3 Comments

Funny Hotel Notices In The Lobby:
1.English well speaking.
2.We take your bags and send them in all direction.
3.In case of fire, do your utmost to alarm the hotel porter.
4.The elevator is being fixed for the next day.
During that time we regret that you will be unbearable.
5.In the lift:
Do not enter the elevator backwards, and only when lit up.
6.To move the cabin, push button for wishing floor.
7.Customers are expected to complain at the office between the hours of 9 and 11 am daily.

Pier 42 Hotel Phuket Chalong. Yam Nua Salad. MMMmmmm spicy

Posted on: August 5th, 2012 by steve 2 Comments

8 -10 ounces New York strip steaks (about 1 1/2 in thick)
salt and pepper 1/2 tablespoon vegetable oil
1/4 cup shallot, sliced thin
3 tablespoons chopped cilantro stems, and leaves
1/4 cup mint leaf (loosely packed to measure and then, chopped)
1 medium cucumber, seeded and sliced
4 -6 romaine lettuce leaves, for serving
1 clove garlic, minced
2 Thai chiles, minced (more or less depending on the heat desired)
2 tablespoons very thinly sliced lemongrass, crush slices with the back of knife after slicing
1 1/2 teaspoons palm sugar or 1 1/2 teaspoons light brown sugar, can be substituted
2 tablespoons fish sauce (nam pla)
2 1/2 tablespoons fresh lime juice
Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
Whisk together to combine and set aside.
To cook the steak, heat oil in a skillet over medium high heat.
Sear the steak on one side and continue to cook 5-6 minutes.
Turn over steak and cook for another 5 minutes or until medium rare or medium.
Remove from heat and let stand on cutting board for 5 minutes.
After meat has rested, slice steak very thinly.
In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
Pour the dressing on top and toss gently.
Line a serving platter with romaine leaves and pile beef salad on top.
Serve with rice if desired.