When are we going to get an up market exclusive restaurant?

[jingjai]

so we can define what udon is really missing.....

These are my definitions of fine dining:

http://pattaya-times.com/ a3518-cherry-s-restaurant

CHERRY’S RESTAURANT
We had received so many glowing endorsements for this restaurant that it had been on our “must visit” list for quite some time.
It was an inauspicious Wednesday night when we visited, but the atmosphere inside Cherry’s was positively buzzing with happy diners and humming with satisfied customers. The frontage is on Third Road, with a big terrace and continues through in a “T” shape into the rear and the adjacent Soi. Elegantly but casual with stylish tableware and well dressed waiting staff the immediate impression is modish and pleasing. This is the brainchild of proprietor/ Executive Chef Nattapong who hails from Pattaya and possesses a top culinary pedigree of having honed his skills in the famous Royal Cliff Beach Resort and Bruno’s Restaurant and Wine Bar in Jomtien. The a la carte menu is a beacon of classic dishes at exceedingly reasonable prices while his daily special promotions are real people pleasers making Cherry’s such a popular eatery for visitors and the local community alike.
The Sunday special set menu (B.295) offers a 5-course pageant of luxury dishes which changes weekly, Monday is lobster day (B.459), Tuesday offers imported lamb (B.459), Wednesdays the celebrated international buffet (B.295), Thursday presents BBQ steak and seafood (B.395), while Friday is BBQ back rib day and Saturday their renowned roasted dinners. All promotions are all-you-can-eat affairs and come accompanied by the salad bar, desserts, coffee or tea.
We can tell you that the Wednesday international buffet is an extraordinary spread. We were duly impressed. The appetisers included smoked salmon, carpaccio of beef, prawn cocktail canapés, pork and ham mini bruchettas and more plus the salads were vibrant and fresh offering superior ingredients and gourmet dressings. Main courses were a profusion of classy imported dishes such as roasted lamb, filet mignon, braised beef or pork, sirloin steak, salmon, sole fillet, parrot fish and more, more, more. What value, what a bargain and what an abundance of quality ingredients.
Mick and I decided to delve into the a la carte menu while across the table Jason was enjoying (his first of many) plates from the buffet of mixed meats and seafood pronouncing everything really top notch. From the hot appetisers I chose chicken liver parfait with salad of grape and celery in yoghurt dressing served with toasted bread (B.170) while Mick plumped for antipasti of Parma ham, salami, mortedella and coppa (B.190). Both were first rate, beautifully presented with careful attention to detail. Other appetisers include lobster ravioli on sautéed savoy cabbage with Pernod sauce, sautéed frog legs Provencale, pan fried U.S. scallops and a profusion of international soups such as gazpacho (chilled Mediterranean soup), French onion, lobster bisque and one of my favourites’ Parmesan cream soup (B.90). Also, a full complement of Thai cuisine is another popular aspect of this menu.
For our main courses, Jason ordered from “Chef’s Recommendations”, the Wagyu “kobe” rump steak (B.380), Mick the baked Norwegian cod fillets and I settled on the pan fried Chilean snow fish on white and green asparagus with herb cream sauce (B.395). The 250 gr. tranche of this most legendary of beef was pronounced luscious, juicy and moist, while the snow fish was perfected cooked with the most delicious accompanying white and green asparagus and the baked cod more than fulfilled expectations.
Cherry’s carries a wide ranging wine list of good labels from the around the world but we were drinking the very acceptable Italian house wine B.150 a glass, or B.390 and B.760 for a half or full litre carafe. Beers are from B.95, cocktails are B.180 and a full bar of proprietary brand spirits and liquers are competitively priced.

Or how about these:
http://www.mataharirestaurant.com/
http://www.brunos-pattaya.com/
I haven't even attempted to list all the fine dining establishments in Bangkok, Hua Hin, and Phuket.

Reality check:
Did everyone get a good look at the prices? Anyone out there think those prices would fly in Udon? Does anyone out there think Udon has the numbers to fill these type of restaurants every night, to make sure the food stocks are fresh, and make opening such an establishment profitable for the owners?
As much as I'd like to applaud and encourage opening a fine dining restaurant in Udon, it's just not going to happen.
I'll just continue to enjoy fine dining restaurants when I go on holiday.

[kopkei]

nice example jingjai, =D>
i would say of all what you mentioned, if good quality ,the prices are very reasonable... if you know what time and effort is spend in to making fe a good bisque de homard ( in my case at home , it will be bisque de crevettes),
a good soup ( like gaspacho) , or all the base bouillons ( fonds) to make a good sauce....( surely not knorr )
and indeed the question is would this survive in udon , as not everybody has this fine taste , and are willing to spend some extra money on this , i would, but of course also not on a daily base....

[harmonyudon]

A haute cuisine is for Udon doubtfull.

But

no i mean just a good small restraunt bistro only ..maybe 10 tables and a little bit dearer than the others as the quality will be upgraded

is worth to consider for those who want to put the accent more on the kitchen.

[joris]

Maybe not the top notch you are looking for, but Good Everything is definitely a good restaurant and I think they meet your requirement of about 10 tables (maybe even less?).

Once ate there, got some french fries (4 I think) in a eggshell and paid around 700 B in the end.
Then I went for a pizza in Nutty Park to appease my hunger. Never again!!

We shouldn't forget that a lot of us have also financial reasons to be here, so no money for luxury food.
I once was a regular guest at Bella Italia. I must say the pizza's are not bad at all. Unfortunately the owner is getting a bit arrogant these days and increased the prices by at least 30% on his last renewal of the menu.
Even around 7 pm there's only 1 person sitting there: the owner.
I think, you must be a incredible optimist to open an exclusive resaurant these days...