Fatcat

Post by **steve w** » Sat Aug 22, 2009 7:42 pm

have they got safe deposit boxes avaliable?

Post by **Big Boy** » Sat Aug 22, 2009 8:04 pm

Please don't take this the wrong way Steve, but would it not be easier to e-mail them using the link that BaaBaa provided early on in the thread. When you look at their website, the proprietor seems to be European (or maybe American) - so you should get a 'sensible' answer.

I would think it better to get it directly, rather than rely on well intentioned heresay, which might well have changed.

Post by **JAJA** » Sat Aug 22, 2009 8:49 pm

Did anyone mention Hore'derves? BYO Hore'derves sounds a bit cheap. I would expect the management during the jazz sessions to serve Hore'derves with a nice drop of chilled champagne. Or is it a case of whores being de rigor? Or should the whores be put in charge of serving up the Hore'derves. If so, whatch what are nibbling at.

Post by **Big Boy** » Sat Aug 22, 2009 9:10 pm

A few too many Changs methinks JAJA

Post by **Khundon1975** » Sat Aug 22, 2009 11:20 pm

Their #4 brekky at Baht 165 looks good value. Worth staying there just for that.

Post by **BaaBaa.** » Sun Aug 23, 2009 6:26 am

Khundon1975 wrote:Their #4 brekky at Baht 165 looks good value. Worth staying there just for that.

Really?

I'd politely return the Rye bread and ask where my Toast had gone!

Post by **Pagey** » Sun Aug 23, 2009 11:23 am

Steve W : No safety deposit boxes in the rooms. Rooms with a balcony have a fantastic view but the furniture is old and the bathrooms tiny. See my review on Sand Inn.

Post by **Khundon1975** » Mon Aug 24, 2009 5:05 pm

BaaBaa. wrote:
Khundon1975 wrote:Their #4 brekky at Baht 165 looks good value. Worth staying there just for that.
Really?

I'd politely return the Rye bread and ask where my Toast had gone!

Missed that one BaaBaa, still rye bread toast may be a new experience for me.
Agreed, toast of some sort is a must with breky.

Post by **Pagey** » Mon Aug 24, 2009 5:54 pm

Khundon : If you like your toast try Pymes on Chomsin just around the corner from Fat Cat for brekkie, it's an inch thick, no kidding. Tell Pring Kevin recommended you try it.

Post by **richard** » Mon Aug 24, 2009 6:36 pm

Well I like toast to dip in my eggies and soak up the juices on a fry up but prefer hot croissants for my marmalade Washed down of course with some really good French or Italian coffee

Post by **Lung Per** » Wed Aug 26, 2009 5:26 pm

Hua Hin has something for every taste, even the bad one. If you want action surroundings with headbanger music and/or English breakfast with beans, bacon, bangers and toast, the Fatcat should not be your choice. If you enjoy relatively healthy and lean food with home-baked bread, the Fatcat offers a fine menu with freshly brewed coffees.
Please refer to my earlier post in this thread. It still stands.
I have no commercial or other interest in this establishment.
Bon Appetit.

Post by **Lung Per** » Wed Aug 26, 2009 5:40 pm

BaaBaa. wrote:
Khundon1975 wrote:Their #4 brekky at Baht 165 looks good value. Worth staying there just for that.
Really?

I'd politely return the Rye bread and ask where my Toast had gone!

The term "Rye" bread as mentioned on the Fatcat menu is a faulty translation of the Danish "Rug Brød". It has no resemblance whatsoever with American Rye, which I remember as being a sourdough white bread with cumin seeds (presumably originally Jewish - salmon on rye, corned beef and kosher dill pickle on rye). Danish Rye is a dark full grain bread, often referred to as "Pumpernickel" or as the Germans would call it, "Holsteiner".
Bon Appetit.

Post by **yellowking** » Wed Aug 26, 2009 7:18 pm

Lung Per wrote:The term "Rye" bread as mentioned on the Fatcat menu is a faulty translation of the Danish "Rug Brød". It has no resemblance whatsoever with American Rye, which I remember as being a sourdough white bread with cumin seeds (presumably originally Jewish - salmon on rye, corned beef and kosher dill pickle on rye). Danish Rye is a dark full grain bread, often referred to as "Pumpernickel" or as the Germans would call it, "Holsteiner".
Bon Appetit.

Rye as a word always seems to remind of something that might taste like Carpet, something Folk singers would say and fill you up about as much as bowl of Muesli

Post by **Lung Per** » Wed Aug 26, 2009 10:13 pm

yellowking wrote:
Lung Per wrote:The term "Rye" bread as mentioned on the Fatcat menu is a faulty translation of the Danish "Rug Brød". It has no resemblance whatsoever with American Rye, which I remember as being a sourdough white bread with cumin seeds (presumably originally Jewish - salmon on rye, corned beef and kosher dill pickle on rye). Danish Rye is a dark full grain bread, often referred to as "Pumpernickel" or as the Germans would call it, "Holsteiner".
Bon Appetit.
Rye as a word always seems to remind of something that might taste like Carpet, something Folk singers would say and fill you up about as much as bowl of Muesli

Again, here we have a misfortunate victim of linguistic confusion. The carpet is "Rya", a long-haired wollen thing, not "Rye". Please be advised accordingly.

PS: The first association I get with Rye is Whisky...

Post by **yellowking** » Wed Aug 26, 2009 10:23 pm

Lung Per wrote:Again, here we have a misfortunate victim of linguistic confusion. The carpet is "Rya", a long-haired wollen thing, not "Rye". Please be advised accordingly.
PS: The first association I get with Rye is Whisky...

Thank you for clearing that mattterup for me I will sleep soundly now. I was so worried before about it's origins