By Laurence Civil

This grand, two storey restaurant in Pattayaland Soi 2 was opened in February 1998 by American restaurateur and Pattaya businessman, Steve Burke and his former business partner. Its heritage can be traced back to a five star restaurant of the same name in Bonifacio High Street, Manila; in fact that’s where the chefs come from.

But why is there a Philippines connection with New Orleans? The answer, I discovered, was that both had been influenced by Spanish culture and thereby share a similar food style. Then what’s the link between Pattaya and New Orleans? The connection lies in a section of New Orleans, Bourbon Street, which houses a thriving gay community and atmosphere similar to that found in Pattayaland, Soi 2.

The architectural style of the building could have been lifted from the fa­mous Bourbon Street. The interior has been decorated in old Louisiana Creole style, with rich colours and low, elaborately designed ceilings. With cool jazz setting the mood, one could easily believe they were dining in the French Quarter of New Orleans, the birthplace of jazz. On the walls of the two dining rooms hang many portraits and original posters depicting fa­mous jazz players.

The extensive menu, created under the expertise of Chef Albert, concen­trates on serving the best of American Cajun and Creole recipes. The house speciality is a slab of succulent baby back ribs with the chef ’s secret recipe BBQ sauce. There are no ribs to compare with these anywhere in Pattaya.

I tried their Pork Saltimbocca, pan seared slices of marinated pork tenderloin that have been rolled and stuffed with ham and cheese. This delicious tenderloin was served with a cauli­flower mousse and baby asparagus tips that have been wrapped and baked in filo pastry, with a raspberry saltimbocca sauce. Steve, the owner, himself a professionally trained chef is pas­sionate about how the food is presented on the plate – first, we devour the food with our eyes and then with our stomach. The rolls have been sliced at 45 degrees and arranged verti­cally to give height to the dish.

My dining companion opted for the Seafood Fantasy; a hearty dish comprising a wide variety of seafood piled high. At New Orleans they serve generous sized portions to assure no-one goes home feeling hungry. They also offer a very pleasant house wine by the glass at B150.

In addition to the Cajun and Creole dishes there is a great se­lection of steak and beef, seafood, pasta and vegetarian dishes to be found on the extensive menu.

As the customers know, the chefs are from the Philipines and Filipina food isn’t available elsewhere in Pattaya; as such, Fili­pina specialties are gradually being added to the menu.

When it comes to time for dessert there is a tempting, exten­sive range of American classic puddings; such as Mississippi Mud cake, apple pie á la mode and pecan pie.

Finally, when the meal is over, one can sit out on the terrace, sipping an espresso while watching the party creatures rev it up in the streets below; just like New Orleans itself, the spirit of Mardi gras can be felt every night in Pattaya.

With cool jazz setting the mood, one could easily believe they were dining in the French Quarter of New Orleans, the birthplace of jazz.