Mantra is a unique restaurant on beach road North Pattaya at the Amari Resort Pattaya. What is unique about this restaurant is that it has 7 kitchens; Japanese, Chinese, Indian, charcoal grill, gourmet seafood, Mediterranean, and the Western cuisine. There are 3 dining areas in the restaurant; main dining space on the first floor, the balcony space on the second floor and outdoor dining area. Inside is dimly lit with table spread out nicely not too close to each other providing a pretty private dining experience. The only thing I would complain about is there is very little view of the sea which is just right across the street from the restaurant.
My first time here was about five years ago when it just open. It seems like nothing has change; from the concept of 7 kitchens to the dining space, very well maintain, everything looks like in perfect condition.
This time we are here try dinner the dinner and the Sunday brunch. For dinner, our attentive waitress recommended a variety of items from many kitchens. Starting with Indian; Garlic naan bread (130); the bread had a nice crust with fragrant garlic scent.
Chicken tikka (330), skewered just right from the tandori oven which you can see at the open kitchen. It was served with apple chutney, pickled red onions and mint coriander chutney. Both were very well execute Indian dishes.
From the Chinese kitchen we had the Deep-Fried Prawns with sweet horseradish sauce (610) layered on top chilled green apples; sweet and sour, prawns were crisp and flavorful.
Wok-fried Rock Lobster with XO sauce (180 THB / 100 g of Rock Lobster) with broccoli.
BBQ Selection with duck, crispy pork and BBQ pork (420) served with 3 sauces; the crispy pork instantly disappeared after being on the table.
From the western menu we tried the Jerusalem artichoke cream soup, white truffle oil and seared Hokkiaido scallop (490); the creamy soup was well balance and complimented by the scallop.
Marinated white anchovy with rocket leaves, Belgium endive, bocconcini, vine tomatoes and kalamata black olive (390)
Grilled Snowfish, mushroom crusted with green asparagus, mashed potato and passion fruit butter sauce (1,250 THB); the snow fish was perfectly cooked with a nice crispy skin.
To end our savory dishes we went to Japan, Sashimi platter premium selection (990)
Baked mango parcel with infused glutinous rice and coconut ice cream (310 THB); it’s simply mango and sticky rice. It does make it more interesting when the sticky rice is wrapped in edible paper.
Chocolate fondant, chocolate lava cake with vanilla ice cream (450 THB); nothing beats the classic warm melting chocolate and ice cream.
The Sunday brunch at Mantra is a stunning display food from the 7 kitchens. We started with the Sashimi and chilled seafood.
I went straight for the Hokkaido scallop sashimi which is a rare item on a buffet. It was fresh and sweet.
There were 2 types of oysters; fin de Claire and Cadoret Bretagne very fresh. There were also a variety of cooked oysters.
The prime rib was cooked to perfection.
Roasted ham was served with crisp skin and roasted pineapple.
I don’t usually try dim sum at buffets but this one is too interesting to skip; bamboo mushroom filled with enoki mushroom.
The Chinese style BBQ of pork, pork belly, and roast duck; the pork belly was the star with its crackling skin.
Grilled river prawn and rock lobster.
Foie gras top with cherry jus
Seared lamb rack
There were many varieties of desserts to choose from cakes, mousses, ice creams, chocolate fountains and crêpes.
Movenpick Ice cream and sorbets
The executive chef Maurizio Susan prepping the chocolate fountain.
One dessert you shouldn’t miss is the buttery caramel banana crêpe. There were more mouth watering items which I can’t imagine how one person can try all. The Mantra Fabulous Sunday Brunch is priced at THB 1,690++ per person, optional additional THB 1,490++ per person for free flow wine buffet.
After experiencing both dinner and the Sunday brunch at Mantra, we were impressed with the diversity of food that is offered here. Food from many different countries that is true to its origin. The team and the chefs did a great job in maintaining the high standard from when it first opens up until now.