Whenever I go to Hua Hin, I normally do not choose busy hotels or places that has a lot of people. I find that I needed my time alone uninterrupted by noise and people. About a month ago, when I decided to take my niece, nephew and their mother for a weekend at Hua Hin, I had to choose a place where there are enough activities for the kids. I choose carefully, between my personal needs and the kid’s need for fun and frolic. I went to a resort, which has a golf course of the same name as well. Springfield Beach Resort sits by the Gulf of Thailand facing the East. I have heard of this place for quite a few years and know its owner very well. We grew up together and she studied in Ireland while I lived most of my life in the U.S.A. When I returned to Thailand 8 years ago we met up, she had already married, and with her husband, they were a young and successful family. First they had the Springfield Country Club and later they bought some land to build this Beach Resort to partly accommodate all the golfers who came to play at their country club, inland.

       I took the kids, their mother and a bunch of people to take care of the kids so I could have my peace. They loved the resort, the people and particularly the water slide. It was the chance for the kids to play by the pool all day using the F&B facilities of the resort as much as they want. They made new friends and to my surprise, I was quite happy to be with a lot of people and particularly with my brother’s kids.It was something new to me because I have never experience this parenting role before. I had preconceived idea that the food at the resort would be bland and boring.

       I dreaded the thought of having to eat hotel food made for farang again. We arrived late in the day just in time to eat dinner. Normally, I would go out to dinner at some place like the Italian restaurant in Hua Hin, Villa or to my cousin’s place near Chiva Som called Pom Pom but we decided to eat at the hotel bright and airy coffee shop. My nephew ordered the standard American Fired rice, which was well made. The chicken wing even had meat on it and was welled seasoned and breaded before frying. I tried fried rice with nam prik long rua and shrimp, a new twist to an old Thai recipe. It was fragrant and not overly spicy. My niece had pineapple fried rice, which came in half a pineapple. Instead of being soggy and sweet with no other flavor other than pineapple, it was wonderful, with a subtle taste of seasoning sauce, ground pepper and scallions. It not only looked beautiful but tasted good as well. We walked out of the dining room pleasantly surprised and thought,” this might be a fluke, because they know that I was coming, we’ll try again tomorrow”.

       The next day we had lunch at the hotel as well. We had crispy fried flat rice noodle topped with a Chinese seafood sauce. This recipe, I was told by Chef Noppadol, came from the Sheriff of the town of Cha-Am. The noodle was golden brown and crispy on the outside but when you pour sauce over it and taste it, it has a texture that is very different.

       A little chewy with bits and pieces that were crunchy, mixed with the flavor of the sauce, it tasted wonderful and slightly smoky. Lunch was short and sweet, eaten on the step above the pool. There was a breeze and kids were running around jumping into the pool having a great time. Our surprise about the food did not end with lunch. I had a dinner party for 16 of my relatives who were not only picky eaters but also real gourmets. They sat by the pool in the cool evening air and tasted some fantastic food. I particularly like the Yum Takrai Kung Sod, Lemon grass salad with fresh shrimps. This salad, Chef Noppadol borrowed from two regional style of salad making.

       The central plain style which dresses the salad with a dressing made with fish sauce, lime juice and a little sugar. Then he added the northeastern style into it by adding dry chili peppers and ground toasted rice kernels. The affect on the salad is stunning because the toasted rice kernels added just the right scent to the salad to make it more interesting.

       Marinated pork with crispy fried kaffir lime leaves was not to be out done either. We had to order a forth and fifth plate. They not only had Thai food that was very good but also Western fares such as grilled New Zealand lamb rack with mustard sauce. I like my New Zealand lamb really rare and the chef knew it. I got my wish. We feasted on grilled salmon steak and pan-fried duck breast with orange sauce all were very delicious. I found out later that the chef came from a hotel in Bangkok and had lots of experience in South Africa working as Chef at a famous resort whose name I don’t need to mention. You know the one that has fountains and wild game sculpture etc.

       By the time I left Springfield Beach Resort I was exhausted from eating but happy. I made the right decision to come here to stay with the kids. This was a new experience for me to be with children for any length of time and I was not disappointed with the food and the service of the resort.

       Infact, it never really occurred to me that I minded being with a lot of people. I was able to both relax and the peace that I got was though seeing the kids enjoying themselves while being well looked after by the able staff of Springfield resort. If you want to take your kids their and go enjoy the food as well call them first at 032 451181-5.