A LANDMARK TOAST FOR THE DECADE
AS WE CLOSE OUT AN EVENTFUL DECADE AND PREPARE TO WELCOME 2020, IT’S ONLY RIGHT AND PROPER THAT WE FIND THE PERFECT PLACE TO REFLECT ON WHAT’S BEEN AND CELEBRATE THE NEW POSSIBILITIES THAT LIE AHEAD
Where can we best acknowledge the milestone? Where better than at the Landmark, a storied and splendid destination in the heart of the Sukhumvit area?
And what better gastronomic experience to mark the occasion than a hearty repast at the legendary Rib Room and Bar Steakhouse?
The elegance unfolds as soon as one steps out of the lift on the 31st floor and is greeted by a panoramic view of Bangkok’s twinkling cityscape. The atmosphere is all-embracing, multiple shades of red emanating from tasteful overhead indirect lighting. Strolling through the Bar – a kind of shrine to elegance in its own right – one arrives at the sumptuously appointed restaurant, where the subtle kaleidoscope of red begins to soothe the soul. Ruddy hues extend from the subtle lighting to the chairs and even the napkins.
Once seated, the atmosphere is magical – the cityscape on one side, and the gleaming open kitchen on the other. This is the domain of Executive Chef Philippe Gaudal, a sixteen-year veteran of the hotel and the genius behind the Rib Room and Bar Steakhouse. Chef Gaudal strides purposefully around his kitchen, his work on show for all diners, and he is particularly proud of his rouge Fourneaux de France “Morice” onepiece cooking range the first of its kind in Thailand 13 years ago and his new Hibachi charcoal grill – emblazoned with beautiful calligraphy – he personally brought back from Japan. This work of art is more than an aesthetic masterpiece; it uses smaller chunks of compressed charcoal to enhance the flavour of the cuisine.
Chef Gaudal has created a magnificent menu to mark the season, available from Christmas itself right up until December 30th. The restaurant’s acclaimed a la carte favourites are augmented by a special selection of five signature dishes created specifically to celebrate the season. The delights begin with a unique appetizer – a Tataki
Hamachi Fillet surrounded by a blaze of colour comprising a cucumber salad with mustard seed, a green apple brunoise, pickled cucumber, cucumber water foam and dazzling red lime caviar – actually a delicious kind of fruit. The ultimately Instagrammable dish almost becomes a kind of performance art as the server dribbles cucumber juice around the circumference.
The acclaimed main course menu is augmented by four more dishes curated especially for this year’s festive season. The Snow Fish Fillet comes smoked on a cedar plank and once again the rouge theme resurfaces with roasted beetroot, beetroot barley and dashi beurre blanc savoury horseradish meringue, light and buttery delight.
Roasted Lamb Loin, astonishingly tender, is topped with a crunchy mendicant fruit crust, celeriac puree and picturesque portions of chestnut jam.
The Duck Platter is truly a unique revelation, Chef Gaudal’s custom homemade duck sausage served with duck breast – dry-aged for five days in a temperature-controlled fridge – duck leg confit, and potato gnocchi served with duck jus. This organic Thai duck dish is truly a light and fluffy delight.
Such a magnificent main course deserves a delicious yet light dessert, and the meal reaches a climax with
Palet Chocolate Dulcey enhanced by caramelised pecan nuts and berries.
While these five signature dishes augment the Rib Room and Bar Steakhouse a la carte menu, the New Year’s Eve bill of fare is completely boutique. The Tataki Hamachi Fillet is augmented by a foie gras duo, an Alaskan king crab, fine de claire oysters, seared US sea scallop, Rib Room Caesar Salad, lobster bisque and a mouth-watering porcini mushroom cream soup.
Alternate choices for the Main Course are a Maine Grilled Lobster served with coriander seed, lime and fresh tomato, and a 400 Days Grain-Fed Australian Tenderloin or Rib Eye steak of Waygu beef personally selected by Chef Gaudal and served in red wine, pepper or mushroom sauce and accompanied by sautéed mushrooms, sautéed spinach, or your choice of French fries or smooth mashed potato.
As we move into the next decade, there is much to reflect upon, much to celebrate and so much more to look forward to. There is simply no better place to mark the occasion than at the Rib Room and Bar Steakhouse at the Landmark Hotel.
THE LANDMARK BANGKOK 138 Sukhumvit Road. fb@landmarkbangkok.com. Tel. 02 254 0404 ext 7777 for reservations.