Amoré…at Amor Restaurant

Boyztown, is such an icon that for residents and frequent visitors it needs no introduction, and for the newcomer, it will be a delightful discovery. It is a gastronomic experience not to be missed. The Spice! Review Team called on Richard Burk, Amor’s genial proprietor, just shy of his restaurant’s 14th anniversary.

Richard has an illustrious, 25-year, culinary background including stints at Hilton, Hong Kong Regent, and Pattaya’s Dusit Resort. Readers will also recognize him as the author of the “Tastes of Thailand” column here in Spice! Richard is a master of Thai cuisine and Amor’s Thai dishes are totally authentic and not diluted for Western tastes. (However, you can specify one of the spicy options from over-warm to tonsil-searing.)

This is a really good restaurant and gourmets of all nationalities (including Russians for whom there is Russian language menu) savour both Amor’s superb Thai cuisine and his Continental specialities.
Catering to specialized tastes is one of this restaurant’s notable features—the menu provides for vegetarians, those on a low cholesterol diet, or low carbohydrate, low fat, or sugar-free diets. The staff will either point out suitable dishes or adapt your choices accordingly.


I had one of Amor’s famous Margaritas (Bt160)—Tequila, triple-sec, and lemon juice; always guaranteed to titillate!  Amor’s home-made soups are famous; 15 are offered, hot or cold. I went for the Cream of Pumpkin (Bt140), wonderfully thick and creamy with a hint of nutmeg. My teammate decided on the Summer Salad (Bt190), a creative medley of green beans, asparagus, tomatoes, snow peas, boiled egg, prawns, and water chestnuts. Of course, all Amor’s salads are fresh and crisp, and there is a choice of rich, home-made, salad dressings: 1000 Island, Blue Cheese, Vinaigrette, and Green Onion and Mayonnaise. Another noteworthy appetizer is Tod-mun-gung or Prawn Cakes, with a yummy sweet and slightly spicy sauce.  Sauces par excellence are Amor’s byword; the steak that my teammate enjoyed could have come with 17 different varieties, like A la Crème—white wine, brandy, mushrooms and cream; Béarnaise—traditional sauce flavored with tarragon; or Gorgonzola with cream—all are made fresh for each dish. For my teammate’s grain-fed, 200g, Premium, local, fillet, he chose the Moutarde Sauce—a mélange of grain mustard, brandy, and cream. The steak was a good size, aged, appetizing, and artistically presented with fresh vegetables of the day. The potato selections offered include: mashed, pan fried (sautéed with onions), au gratin, French fries, pub fries, or boiled. Alternatively, one can have jasmine, white or brown rice. Compared with some other places, the steak dish is a really good value at Bt 440.