Pier 42 Boutique Hotel & Spa
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WOW NEW RANGE OF 100% NATURAL SPA PRODUCTS ONLY AT PIER 42.

Posted on: November 2nd, 2012 by steve No Comments


COME TO PIER 42 AND HAVE A LOOK AND TEST

UP TO 50% OFF WINE AT PIER 42

Posted on: October 24th, 2012 by steve No Comments

Come and have a bottle of wine on the balcony at Pier 42 Resort and Spa.

We are giving up to 50% off great wines and bottles starting at 500 baht.

Don’t miss out as we only have limited stock.

Great reviews on Trip Adviser!!!!

Posted on: October 19th, 2012 by steve No Comments


More and more people are loving the experience of staying at Pier 42 Resort. Great atmosphere, lovely staff and amazing design. With the renovations we have made over Low Season we have a brand new Design store called Made in Siam. Here you will find clothing and gifts you just can’t find anywhere else in Phuket.
So come down for a Doi Chaang coffee and let or staff show you around.

You will not be disappointed!

MADE IN SIAM NEW PRODUCTS!!

Posted on: October 13th, 2012 by steve No Comments

Products of the design store and much much more at Made in Siam.

New menu on FIRE!!!

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

Our new menu is a great success!!

The pies, double cheese burgers and thai food are delicious.

COME CHECK THEM OUT AT PIER 42 RESORT AND SPA

NEW MENU AT PIER 42!!!!!!

Posted on: September 30th, 2012 by steve No Comments

New menu at Pier 42 including Pies, Pasties, more thai food, salads and a new range of sandwiches (Build your own)

MMMMmmmmmmmm

Click below

Pier 42 menu 02

20% OFF ALL SPA TREATMENT at Pier 42! Go on, Treat yourself

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

This great offer is only for the month of August.

Come try our Spa treatment with professional and fully qualified Therapists. Pier 42 uses its own essential oils and base oils designed for Pier 42.These products are also on sale with us and are called Siam Botanical.

Pier 42 Hotel and Spa Khoa Tom Soup recipe.

Posted on: August 7th, 2012 by steve 1 Comment


Recipe Story
In Thailand it is common to grab breakfast and most meals from street cooks. They place your food in small plastic bags, or you can sit on low small stools and eat at child-size tables nearby. In Thailand there are some dishes popular for breakfast but generally it is often the left overs from last nights dinner.

Ingredients

12 cups pork or chicken stock

4 tsp grated fresh gingerroot

4 lg shallots; minced

2 stalk lemon grass; 2″ pieces

1 1/4 cups Thai Hom Mali Jasmine rice (new crop rice)

1 lb ground lean pork

1/4 cup Nam Pla (Thai fish sauce)

Directions

Garnish:

sliced shallots deep-fried
sprigs of fresh cilantro
pickled salted radish
sliced green onions

Roasted Thai Chile flakes

Nam Pla Phrik (chiles sliced in fish sauce)

Method:
In a large stock pot combine boiling stock with ginger, shallots, lemon grass, add rice. Optional pair of fresh Kaffir Lime leaves).

Return to a boil, lower heat and gently simmer, stirring
occasionally, for 30 to 35 minutes, or until rice is very soft.

Remove and discard lemon grass. Add the pork (form into little meatballs) and simmer 5-8 minutes more until pork is cooked.

Finish with fish sauce to taste. *Reminder use a good brand such as Golden Boy!

Garnish with scallions, deep fried shallots and cilantro.

Variations: Add a raw egg to each bowl, or a salted egg half. Salted eggs are availble at Asian markets. You also can soft poach the egg as it ill not completey cook w added to the bowl of oup

Pier 42 Hotel Pad Thai recipe

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


Pad Thai – This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While “street food” may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.

Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish and brownish in color. Not bright red and oily like I’ve seen in the US. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

From street carts, you can also often find an older, more traditional version of Pad Thai made with dried shrimp.

2-3 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes
1 egg
4 teaspoons fish sauce
3 cloves minced garlic
1/2 teaspoon ground dried chili pepper
ground pepper
1/2 lime
1 minced shallots
2 tablespoon sugar
2 tablespoon tamarind paste
1/2 package Thai rice noodles
1/3 cup extra firm tofu
2 tablespoon vegetable oil
1/2 banana flower Optional
1-1/3 cup bean sprouts Optional
1-1/2 cup Chinese chives Optional
2 tablespoons peanuts Optional
1 tablespoon preserved turnip Optional
1/2-1/4 lb shrimp Optional
Tips and Techniques
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can’t take it out.
Shrimp can be substituted or omitted.
In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the ground dried chilli pepper.
Tamarind adds some flavor and acidity, but you can substitute white vinegar.
The type of super firm tofu or pressed called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.
If you decide to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
The original Pad Thai recipe calls for crushed roasted peanuts. Thailand is hot and humid and storage conditions are often sub-optimal, so a certain fungus can grow on peanuts. This fungus is linked to cancer, so many people in Thailand avoid eating peanuts.
Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. Check out Tips and Substitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flower slice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.

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.

Fortytwo