{"id":28675,"date":"2026-01-27T07:49:33","date_gmt":"2026-01-27T00:49:33","guid":{"rendered":"https:\/\/hotmagazine.website\/?p=28675"},"modified":"2026-01-27T07:49:39","modified_gmt":"2026-01-27T00:49:39","slug":"a-culinary-journey-at-chay-had","status":"publish","type":"post","link":"https:\/\/hotmagazine.website\/a-culinary-journey-at-chay-had\/","title":{"rendered":"A Culinary Journey at Chay Had"},"content":{"rendered":"\n

Welcome to Chay Had Restaurant at the Hilton Hua Hin Resort & Spa. This gastronomic gem is nestled along Hua Hin\u2019s pristine shoreline, where sun-kissed flavors are perfectly complemented by the gentle sea breeze and the sound of waves lapping against the shore. Here, newly imagined Mediterranean cuisine meets the endless horizons of the Gulf of Thailand. Each dish is an incredible experience set against the stunning backdrop of the best views Hua Hin has to offer.<\/p>\n\n\n\n

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Our evening began with three delicious appetizers, complemented by two signature cocktails and one mocktail. The Chay Had Sangria provided an exquisite start, blending vibrant ros\u00e9 and Mediterranean flavors with a unique Thai twist: SangSom Thai Rum. Notes of crisp apple, zesty orange, pineapple, and tart lime make it perfect for enjoying the sea breeze. Next came the Campari Limoncello Sour, a refreshing blend of bittersweet Campari and zesty limoncello with freshly squeezed lime. The addition of egg white creates a lovely, frothy texture. Our mocktail offering, the Strawberry Breeze, captured the essence of summer with fresh strawberries, lime juice, strawberry syrup, and effervescent soda water.<\/p>\n\n\n\n

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While sipping our drinks, we savored the starters. First was a delightful basket of taro and banana chips accompanied by a light, fluffy guacamole and a tangy salsa. One of my favorites was the Melon Iberico, an exquisite pairing of Iberico ham, juicy melon, crisp cucumbers, and cherry tomatoes drizzled with a light vinaigrette\u2014a myriad of flavors and textures that pleased the palate.<\/p>\n\n\n\n

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As the cocktails paired perfectly with the food, time seemed to slow down. Then came another showstopper: the Cioppino Fish Stew. This vibrant dish is a medley of the freshest seafood, featuring flaky white fish, succulent shrimp, and tender mussels simmered in an aromatic broth. The infusion of garlic, white wine, and herbs was intriguing; no single ingredient stood out, creating a magical blend.<\/p>\n\n\n\n

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The first main course followed, and it did not disappoint: the Whole Seabass. This dish showcases the freshness of the fish, foil-roasted to tender perfection. Saut\u00e9ed vegetables add a delightful crunch, while zesty lemon elevates the flavor. A tasty, very spicy Thai sauce is served alongside; however, for those who prefer less heat, there is a smooth salsa verde alternative. It is a must-try for seafood lovers.<\/p>\n\n\n\n

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As the sun set, the lights around the pool and restaurant created a wonderful new ambience. Out at sea, squid boats cast a green glow across the water. Staying with seafood, the Lobster Bisque Fettuccine was served, featuring succulent lobster meat and a generous application of creamy bisque sauce, finished with parmesan cheese and aromatic basil.<\/p>\n\n\n\n

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Showcasing the skill of the chef and her staff once again, the Beef Striploin was a true standout. The expertly grilled Australian beef was cooked to medium-rare perfection and accompanied by sweet potatoes that offered a hint of caramelization. The dish was further elevated by a fresh, herbaceous chimichurri sauce.<\/p>\n\n\n\n

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Though we were feeling quite full, dessert was on the horizon. The Taro Custard Cake with crispy shallots and a coconut tuile was exactly the light treat I hoped for. This dish showcases Chay Had\u2019s commitment to innovative textures, featuring a velvety custard\u2014a Thai favorite\u2014with a Polynesian twist.<\/p>\n\n\n\n

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To our surprise, two more desserts arrived. The Pistachio Tiramisu offered a delightful twist on the Italian classic, with layers of pistachio mascarpone enveloping coffee-soaked ladyfingers. Equally appealing was the Cr\u00e8me Br\u00fbl\u00e9e. A show-stopping marriage of tradition and elegance, the rich vanilla bean base was topped with a brittle caramelized glaze and fresh berries. The sound of the surface breaking was an invitation to indulge in the creamy interior.<\/p>\n\n\n\n

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As with all good things, the evening drew to a close\u2014the culmination of a nine-course meal that left an indelible impression. From the vibrant starters to the decadent desserts, every bite was a testament to the expertise of the chef and the pride of the staff. Whether you are dining with friends or looking for a romantic evening, Chay Had is a perfect choice. Reservations are highly recommended.<\/p>\n\n\n\n

Andrew Klukowski<\/em><\/strong><\/p>\n\n\n\n

Chay Had<\/strong><\/p>\n\n\n\n

Hilton Hua Hin Resort<\/strong><\/p>\n\n\n\n

33 Soi Naresdamri Road<\/strong><\/p>\n\n\n\n

+66 (0)32 538 999<\/strong><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Welcome to Chay Had Restaurant at the Hilton Hua Hin Resort & Spa. This gastronomic gem is nestled along Hua Hin\u2019s pristine shoreline, where sun-kissed flavors are perfectly complemented by the gentle sea breeze and the sound of waves lapping against the shore. Here, newly imagined Mediterranean cuisine meets the endless horizons of the Gulf<\/p>\n","protected":false},"author":1,"featured_media":28676,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mo_disable_npp":"","footnotes":""},"categories":[26],"tags":[],"class_list":["post-28675","post","type-post","status-publish","format-standard","has-post-thumbnail","category-restaurants-hua-hin"],"_links":{"self":[{"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/posts\/28675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/comments?post=28675"}],"version-history":[{"count":2,"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/posts\/28675\/revisions"}],"predecessor-version":[{"id":28696,"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/posts\/28675\/revisions\/28696"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/media\/28676"}],"wp:attachment":[{"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/media?parent=28675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/categories?post=28675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hotmagazine.website\/wp-json\/wp\/v2\/tags?post=28675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}