Fondue bourguignonne has long been a popular, signature dish at the Siam Bayshore Resort & Spa. This most famous of Swiss dishes –wherein tender cubes of beef are cooked in a combination of butter and cooking oil then dipped in flavorful sauces – has a long and illustrious history in both the snowy Alps and sunny Pattaya. Besides the traditional beef, the Bayshore also offers fondue lovers lamb, seafood and cheese (dipped with bread), served together with a mixed salad.
This dining tour de force is the brainchild of the Siam Bayshore’s executive sous chef, Khun Sub Pakdee, who has been working at the hotel over 18 years. Chef Sub enjoys creating his own “western-style” culinary creations, by way of fusing signature Thai dishes with Italian and French influences.
Originally from Nakorn Pathom Province in central Thailand, Khun Sub has been calling the country’s premier seaside city, Pattaya, home for many years now.
During his free time Chef Sub loves to visit local places of interest, such as Nong Nooch Tropical Botanical Garden and Jomtien Beach. He also highly prises spending quality time with his family and friends after work.