Love it or loathe it, there is no denying that steak remains one of the most favorite food in the world, be it tenderloin, sirloin, or rib eye. In Bangkok, the joints for steak aficionados are multifarious, but Rib Room & Bar Steakhouse (RR&B) is worth its weight in gold thanks to its premium quality meat, breathtaking cityscapes, and well-trained and attentive wait staff.
Taking over the 31st floor of The Landmark Hotel Bangkok, Rib Room & Bar welcomes guests with its dazzling bar lounge at the entrance of the restaurant itself, offering an extensive selection of excellent wines and spirits.
Beyond the lavish entrance lies the stylishly furnished dining space, which works out to 70 seats. Red, black, and copper patterns create a captivating ambience and give a strong impression to the appeal of the area, with large glass windows overlooking the city’s skyscrapers and streets.
The sleek modern open kitchen with a genuine spit roast oven and a wood-burning oven at the heart of the restaurant allows the interaction between the kitchen staff and diners, providing an inimitable dining experience. Behind it is a private room which can accommodate up to 10 patrons, offering an intimate setting with a view of the kitchen area.
At the helm of the kitchen, Philippe Gaudal, the hotel’s executive chef, is marrying classic favorites with modern twists to create a diverse menu for all dietary preferences that satisfies even the most discerning of taste buds. Driven by the joy of eating, he began working in restaurants since he was in his early teens, honed his skills in restaurants and hotels all around the world, and here he is.
“Food and tables are the most unifying tools that bring people together,”
said Chef Philippe.
Culinary Treasures and Delights
An exclusive dinner at RR&B starts with a selection of freshly baked bread (whole grain, cranberry, and purple bread), served with salted and unsalted butter. This is followed by a lip-smacking amuse bouche, consisting smoked salmon, sour cream, orange sauce, and black ink bread, a little surprise before the real deals begin.
Classic RR&B Caesar Salad
Delightfully prepared at the table, this Caesar salad is simply classic yet incredibly appetizing. Crisp romaine is cloaked in a creamy anchovy-lime-and-garlic-infused dressing, with a sprinkle of Parmesan and a drizzle of crusty croutons and crispy bacon for a nice crunch.
Pan-fried Foie Gras
The pan-seared foie gras here entices diners with its buttery richness and melt-in-your-mouth texture. It is exquisitely accompanied by Kenya bean, red onions, and champignon mushroom, together with kumquat and bigarade sauce for a hint of sourness.
Seared US Sea Scallop
Imported directly from the USA, the plump and sweet sea scallop is cooked just right with a lightly browned outer layer and a soft, tender inner layer. It is perfectly complemented by a mixture of rich, creamy pistachio and green pea puree with a garnish of pea tendrils and butterfly pea flowers.
Maine Lobster Thermidor
This Maine lobster thermidor is truly a feast for both the eyes and the taste buds. A succulent mixture of lobster meat, spinach, and mushroom is meticulously stuffed in the lobster’s own shell. It is then served with a Dijon mustard gratin on top to add a creamy and smoky flavor to the dish.
Among the RR&B’s steakhouse classics, the Steak Diane is highly recommended. The lean cut of beef tenderloin is luscious and meltingly tender with succulently beefy flavor. It is presented with a delectable mushroom sauce prepared at the table and flamed with Grand Marnier.
Black Onyx Australian Tomahawk Rib
The definite highlight at RR&B is, of course, the 270-day grain-fed Australian tomahawk rib. This 1,500-gram cut is hearty and mouthwatering with its natural juiciness and tenderness. It is served with traditional side dishes which include potato gratin, sautéed potatoes, sautéed mushrooms, and beef jus—as well as different kinds of dipping mustards, namely horseradish, Dijon, English, and grainy.
Heavenly Sweet Treats
Cap off this wonderful evening with The “Grand Marnier” Crème Brulee, a silky, smooth custard cream flavored with orange liqueur and topped with a hard layer of caramelized sugar. It is garnished with fresh berries for a refreshing bite. Or go for the Chocolate Fondue, which features a tiny pot of luxuriously rich chocolate served with yuzu marshmallow, amaretti cookies and seasonal fruits, a treat worth saving for last.
On the drink menu, the Ketel One Dragon’s Eyes provides pure fun in a glass, with a strong concoction of Ketel One and Absolute Raspberry with dragon fruit juice, sour mix, and grenadine syrup, adding sweet and sour elements with a fruity aroma to the drink.
With its huge selection of premium meat, carefully sourced and prepared by Chef Philippe Gaudal and his skillful kitchen team, together with the city’s spectacular views, modern and fun atmosphere, and superlative quality of services, Rib Room & Bar Steakhouse is definitely one of those eateries that every meat fanatic needs to pay a visit at least once.
Rib Room & Bar Steakhouse
The Landmark Bangkok
Daily from 17:30 – 01:00 hrs.
Direct contact call 02 254 0404