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The Four Ingredients of Swiss Success – Chez Andy
If tradition is an important
part of success, then it should be remembered that as well as some excellent
authentic Thai ideas, there are also several foreign establishments on Koh Samui
that could now be described as ‘local traditions’. One such place is Chez Andy,
the much publicized Swiss bar and grill located in the heart of Chaweng, which the namesake opened five years ago when he parted company with the
kitchen at the Beachcomber.
Self employment certainly seems to suit this proud
Swiss chef-turned-entrepreneur, and his customers obviously approve of the
change because he has already opened a second restaurant in Korat, and has plans
for further expansion into Chang Mai, Koh Lanta and Bangkok. There’s no
particular secret to the success of Chez Andy. His restaurant, though
comfortable and clean, is neither arty nor ostentatious, and there are no
expensive antiques or exotic water features to distract from the menu.
The
building is a simple two-story wooden structure comprising a downstairs bar,
first floor restaurant and spacious back courtyard for al fresco dining. The
menu is extensive to say the least, with Swiss, German, Italian, French and Thai
dishes, and the owner’s business philosophy revolves around four basic
ingredients: quality, service, cleanliness and friendliness. These might appear
obvious at first, but finding all four of these features in one restaurant can
be quite a task anywhere in the world, and a thirty percent return customer rate
suggests that Andy and his staff are definitely doing something right.
When you
slowly slice into a choice fillet of succulent Black Angus steak, cooked medium
rare and imported direct from Harvey farms’ ranch in Western Australia, you
quickly realize what that something is, the food. Steaks feature highly at Chez
Andy, and they are difficult to resist, especially when washed down with a nice
bottle of South African red. You can choose from Sirloin, Tenderloin, Rib-eye or
T bone, all served with a choice of three special sauces and accompanied by four
hot side dishes and a salad bar. The Café De Paris sauce is outstanding, and the
gratinated potato manages to be crisp and creamy at the same time. For those
with a taste for something different, each page of the menu offers up yet more
temptations, so many in fact that it is impossible to mention all of them here.
For those who prefer a different meat there’s a selection of Pork Steaks and
Super Schnitzels, whilst other dishes that stand out include the Fillet de boeuf
Rossini with truffles and port wine sauce, real Swiss cheese fondue, Italian
Carpaccio with Parmesan cheese and the surprisingly named spit of pan fried
prawns gratinated with herbs and butter.
Chez Andy also offers a very reasonably
priced barbecue buffet every night, a veritable feast that combines menu choices
with the same side dishes and salads that come with his steaks. If you’re still
feeling hungry, you could include a basket of home-baked bread and then finish
off with some ice cream, crepe suzette and freshly brewed coffee, although this
is not recommended for weight watchers. Andy keeps his staff as well he does his
customers, and some of them have been with him from the very beginning. They are
both courteous and efficient, and along with their larger than life boss, they
create a relaxed, welcoming atmosphere to compliment the good food. Who would
have thought that so much choice and satisfaction could come from just four key
ingredients?
Chez Andy is open daily from 15.00 to 24.00, and located opposite
Swenson’s Ice Cream parlor in central Chaweng. For reservations call 077 422
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