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Dining
Sun,
Sea, Sand and Bake and Shark
What
better way to top off a good salt water bath than with a soft scrumptious
golden float and a piece of well-seasoned shark between it.
By
Avalene Harris
And
what better place to enjoy such, but on Maracas beach.
According to sea bathers who flock Maracas, if you really want a
taste of what true bake and shark is, try Richard’s.
Of
course a good bake and shark can never be complete without the condiments
and at Richard’s the choices are endless: Honey mustard, chadon
beni, lettuce, avocado, green salad and tamarind sauce.
It
was their father who was instrumental in preparing all the different
condiments, said Richard’s brother Gary.
“The
idea behind it came after he noticed that some people preferred
something different, other than the normal fresh salad.
“So
we started offering the condiments with the meal.
The
G-spot crew met up with Gary on Maracas beach recently and found
him busy with the customers that stood in a long line waiting patiently
to be served.
Richard,
Gary said, copped the peoples’ choice and the judges prize
at a vendor’s competition hosted by the National Flour Mills
four years ago.
The
secret to their simple but delicious meal is the shark.
“The
black tip shark is the best quality shark to use,” Gary said.
“Other
vendors use different quality shark to prepare their dish but I
say the quality is very important if you want to succeed.”
Apparently
bathers agree.
Richard’s
name was on the lips of almost everyone who was asked where they
preferred to go for a good bake and shark. Shivering from the cold
wind blowing on his wet skin a customer said: “Richard is the
best, you cannot go wrong. I do not go anywhere else.”
A
woman who gave her name only as Lystra said she enjoys Richard’s
bake and shark because it is different from the others she has had
before.
“I
come down here with my main squeeze to relax and enjoy a good bake
and shark.”
Lorraine,
another customer, said it would have been useless coming all the
way (to Maracas) if she didn’t pass by Richard to eat.
Asked
about her favourite condiment, her children shouted: “ Mummy
say the tamarind sauce, the tamarind sauce.”
The
moment I sank my teeth into the float I could taste what the customers
were talking about.
Unlike
Lorraine’s children I couldn’t pick any one favourite
condiment — I loved them all.
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Restaurants
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| A
Pang Restaurant
Call: 622-7212
Where: Royal Palm Plaza, 7 Saddle Road Maraval
Adam’s Bagels
Call: 622-2435
Where: 15A, Saddle Road Maraval
Apsara
Classical Indian cuisine dishes.
Lunch between the hours 11am to 3pm and Dinner 6pm- 11pm
Call: 623-7659/ 627-7364
Where: Level 1, #13, Queen’s Park East, Port-of-Spain
Battimamzelle Restaurant
Caribbean and International Cuisines
Call: 621-0591
Where: Coblentz Inn, 44 Coblentz Avenue, Cascade
Bois Cano
Kapok Hotel’s Bistro and Bar located on the first floor
of the hotel. It is open Monday - Saturday (except Public
Holidays) Hours of operation are from 4:15pm - Midnight. Tuesdays
and Thursdays - Afternoon Tea from 3:30pm - 6:00pm. Every
Thursday - Wine and Jazz night from 7:45pm - The Ethnic Jazz
Club and special weekly feature artists.
Call: 622-KPOK (5765)
Where: 16-18 Cotton Hill, St Clair
Botticelli’s Restaurant
International cuisine.
Open for lunch between 11am to 3pm and dinner between 3pm
to 11pm.
Call: 645-8733
Where: City of Grand Bazaar, Valsayn
Buccaneers Beachbar & Grill
International Cuisine/ Seafood and Local Creole.
Live/Piped music. Lunch: 11am- 3pm. Dinner: 7pm-10pm.
Call: 639-0191
Where: Stonehaven Bay, Black Rock, Tobago.
Coral Reef Restaurant
Specialties in seafood and meats with caribbean flavours.
Experience the Hilton’s Robinson Crusoe pub and Palm
Court lounge bar atmosphere after dinning.
Call: 660-8500
Where: Tobago Hilton, Tobago Plantations Resort Complex, Lowlands,
Tobago
Cafe Coco
Tobago’s newest spectacular restaurant and bar.
Caribbean & seafood dishes
Call: 639-0996
Where: Store Bay, Local Road Tobago
D’ Bocas Restaurant
Caribbean Creole Cuisine
Call: 627-3474
Where: 15 Chacon Street, Port-of-Spain.
Imperial Garden
Local Chinese Cuisine
Call: 662-6971
Where: The City Of Grand Bazaar.
Joseph’s
Greece, French and Arab dishes
Call: 622-5557
Where: 3A, Rookery Nook, Maraval, Port-of-Spain.
Kam Wah
Cantonese/Szechwan
Fine Dining, Take away, Casual dining, lunches and dinner.
Live entertainment
Call: 628-8888
Where: 74-76, Maraval Road, Port-of-Spain.
Laughing Buddha
Japanese Cuisine
Call: 627-0100/ 623-0182
Where: 86, Frederick Street, Port-of-Spain.
MeShell’s Restaurant
International Cuisine with a Caribbean flair
Call: 631-0353
Where: Corner Shirvan & Old Buccoo Roads.
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And
across from Richard’s...
Not
too far away from Richard’s, one can find another famous bake
and shark treat, Natalie’s Bake “N’ Shark.
Natalie,
who partners with her husband Imasekha Festus (a Nigerian), was
not present when the G-Spot crew visited, but met up with both her
eager staff and husband.
We
were even given a first hand demonstration on how a good, sturdy,
golden float was prepared.
One
worker said the flavour and golden crispy texture of the floats,
comes with the brown sugar which is used to give the bake the golden
colour. The oil, she added, must be the right amount and the heat
must be at the right temperature, to get a good bake.
Where
the shark is concerned, a lot of chadon beni, paramin seasonings
and lime juice is used. Natalie’s also uses the black tip shark.
“Customers
like their bake hot, right off the pot, so as soon as they come,
we have the dough already prepared. It’s just to roll them
out and put it to fry.”
For
Natalie’s customers, condiments such as pineapple, tamarind
sauce and grated mango are all time favourites.
“If
we do not have that, they just turn back,” said one worker.
Festus
makes the condiments as well as a tasty pepper sauce which he also
sells to local supermarkets.
Sweet
and Sour on the Look Out
Sweet
and sour plums, pepper cherries, pineapple chow, mango chow, mango
anchar, chinese mango, bubble gum, screamers, lollipop, cheese sticks.
You name it and you can have it on your way to Maracas, on the look
out.
Devika
Singh, owner of Eden’s Sweet n Sour Hot Spot said preservatives
are a fetish for most beach visitors.
“There
is never a day that goes by when I do not get a sale,” a smiling
Singh said.
She
said before and after a trip to the beach, curious visitors flock
her stall in anticipation to get a taste of what she terms as “
a must have”.
Singh’s
business was established three years ago after she decided to “try
a little something”, to bring in an income.
The
small business which was named after her seventh-month-old baby
girl, has been a successful one.
The
lines were long the day the G-Spot team visited and the customers
were anxiously awaiting to be attended to.
The
screaming children were an indication that no way were they leaving
without their favourite snack.
With
the assistance from an unidentified worker, Singh was able to calm
the rowdy crowd as they shouted their orders from the long lines
and even from their cars.
“I
accommodate for everybody’s taste buds, some like it sweet,
some sour, some peppery and some in between,” Singh said.
Most
of the preservatives sold at Eden’s are either bought wholesale
from the Chinese shops or are homemade products.
“The
mango and pineapple chow which are everybody’s favourite ,
were prepared by me,” she said with a proud look.
“Most
of the foreigners especially enjoy the pineapple chow, I do not
think they have tasted anything like that before.”
And
what is more amazing, your favourite preservatives can cost you
a mere 25 cents.
“Where
can you get some of the most delightful treats for 25 cents?”
Singh asked.
“No
where else but up here. May I also add, I have sweet and stewed
strawberries right here too” she said with a smile.
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LUNCH LISTINGS
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| Backyard
Restaurant
MORE INFO: A new restaurant in downtown. Happy hour on Fridays
in the afterwork lime. Call 623-0866.
WheN: Everyday
TIME: 4pm - 5pm
Where: 19 Sackville St, Port-of-Spain
Fai’s Chinese Restaurant
MORE INFO: Dine-in or take away the best of Oriental cuisines.
Special platter includes: Rice, chunky vegetables, shrimp
in tomato sauce, char sue pork and chicken: $35. Delivery
service also available.
WheN: Every day
TIME: 1pm-10pm
Where: 94, Eastern Main Road, Tunapuna
Soong’s Great Wall
MORE INFO: Dine in or take away. Nightly entertainment and
Wednesday night lobster buffet. Open everyday including Sundays.
Not opened this Friday.Daily specials Mondays to Thursdays.
Lunch at noon, dinner at 6pm. Friday menu specials subject
to change. Call 624-6267.
Call: 657-5050/ 652-WALL
Where: 97, Circular Road, San Fernando.
D’ Bocas Restaurant
MORE INFO: Every Tuesday - curry fish, bodi and plain rice.
Wednesdays and Fridays - chinese style dishes. Call: 627-
3474
Where: 15, Chacon Street, Port-of-Spain
Schelles
MORE INFO: A taste of Thailand Mondays, Viva Mexico Tuesdays,
West Indian Cuisine Wednesday, Arabic Temptations Thursdays
and East Indian Flavours Fridays. Call 697-1443.
WheN: Everyday
TIME: Noon - 2pm
Where: South Trunk Rd, La Romain, San Fernando
Golden Palace
MORE INFO: For exotic Chinese dishes. Every Wednesday: Family
buffet, Thursdays: Steak night, Fridays: Live entertainment.
Weekends: Bar night.
Call: 658-1660/6557
Where: Southern, Main Road, Marabella
Battimamzelle
MORE INFO: Culinary Specialty: Caribbean and International
Cuisine
Starters: Choice of roasted beef soup, sour cream, pumpkin
seeds and orange reduction; home-made saltfish buljol ‘Mimosa’,
salad of cucumbers, tomatoes and red onions with lime vinaigrette
or geera chicken skewers, cucumber-yoghurt salad, onion-raisin
chutney, curry oil and cilantro-mint coulis. Three courses
$150/2 courses $130.
Main courses: Choice of Rigatoni Bolognee Gratin, herb-tomato
sauce, parmesano and pesto; bacon wrapped pork tenderloin,
coo-coo cake, ratatouille creole and chipotle broth and pan-roasted
snapper, pumpkin spaetzle, roasted pepper confit, wilted greens
and garlic cream. desserts: Choice of Caramel Panna Cotta
or Tuile cookies.
Call: 621-0591
Where: Coblentz Inn, 44 Coblentz Avenue, Cascade.
Valpark Chinese Restaurant
MORE INFO: Genuine Cantonese Cusine. Delight yourself in their
scrumptious mouth-watering Omaha steaks. Warm and friendly
staff awaits you. Chinese buffet every Wednesday evening and
Sunday lunch. Live entertainment.
Call: 662-4540
Where: Valpark Shopping Plaza, Morequito Avenue, Valsayn
Ruby Tuesday
MORE INFO: Grilled and fried foods, this includes burgers,
steak, ribs, chicken meals, sea foods, appetisers,
soups. Recently introduced: Smart Eating Programme. Foods
fried only in Canola oil. “Serious Salad Bar”. Includes
greens, vegetables, fruits, cheese, dressings, pastas.
WheN: Everyday
Cost: $50
Every Friday: 4pm -7pm, half price on all cocktails and mixed
drinks.
Every Tuesday: Half price on all Angostura rum drinks.
This and Every Sunday: Kids eat free 12 years and under. Two
kids per adult. Adults must purchase a main meal. Call 624-6566
Open Everyday for lunch and Dinner:
Time: 11am-11pm
Where: MovieTowne Boulevard, Invaders Bay
La Boucan Restaurant
MORE INFO: Specialises in Thai, Chinese, Grill and International
cuisines. Buffet breakfast and Lunch every day except on Saturdays
at the pool terrace.
Breakfast buffet Sunday to Sunday everyday of the week. Call
624-3211/3111 for reservations.
Where: Hilton Trinidad and Conference Centre. Lady Young Road,
Port-of-Spain.
Laughing Buddha
MORE INFO: Japanese Fine Cuisine. All this month, Lobster
for dinner. Happy hour Monday-Friday from 3pm- 6pm. Call 627-0100.
TIME: 11.30am- till
Where: 86, Frederick Street, Port-of-Spain.
Yang’s Wok Chinese Restaurant
MORE INFO: Open kitchen in Chaguanas and St Augustine. Daily
specials includes sweet and sour pork, sweet and sour chicken.
Fried rice, fried chicken and chow mein. Choose between buffet
and alacart menus.
Call: 672-3560 or 662-1227
TIME: Mon to Thurs - 10.30am- 10pm. Fri to Sat- 10.30am to
11pm. Open on Sundays and Public Holidays.
Golden City Chinese Restaurant
MORE INFO: Daily specials available everyday. Appetisers,
soups, chicken, pork, steaks, beef and seafoods. Friendly
and courteous staff awaits to serve you. Dine in or take away.
Opening hours: Mondays to Saturdays 10am- 10pm.
Call: 638-9622/23.
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