Updated 24/03/2013 SALA
RIM NAAM (*****): Our
first great tourist and gastronomic experience in Thailand. Still under
the jet lag, we booked our diner at the Sala Rim Naam in The
Oriental Hotel. This was a delight: after crossing the river
Menam
Chao Phraya in an old fashion teak wood Meanwhile, we were entertained by dances from old Siam court, and episodes of masked Ramakian performed by "katoeys" (transvestites) any honest man would feel ready to marry on the spot... discovering quickly the sad reality ! Royal treatment, indeed. We left the Sala Rim Naam little bit dizzy with nostalgia, sweet music, great spicy food and cool Singha beer. A servant (could we talk about "waiter" or "waitress" in this such a noble place?...) returned our shoes, delicately polished. Was it a dream ? No: this was Thailand, Sala Rim Naam, and the superlative luxury of The Oriental. The Sala Rim Nam is also serving lunch. In a quiet and very local atmosphere -lots of guests were upper class Thai residents- we experienced their sumptuous buffet: lots of crispy, chewy, spicy, sour and sweet delicacies! With still that unique quality in term of food, beverage and service! Booking is essential. SALA
RIM NAAM (at The Oriental hotel):
48 Oriental Avenue, Bangkok 10500 THE
MAYFLOWER (*****): Restaurants
in the Dusit
Thani are a logical extension of the luxurious and tasty
atmosphere
of the hotel. We visited The Mayflower first , as we heard from its
exquisite
Cantonese food promoted by the leading Chinese colony in Bangkok.
Cantonese Decoration is very plush: successful mixture of European and Oriental designs. This is the perfect place to enjoy the famous Dim Sums: they have been making the reputation of The Mayflower for more than 15 years. The Andaman Sea's Lobster came to us from its aquarium , fresh and cooked like we wished. The Consomme with Soya and Black Mushrooms was little bit too light , missing a "je ne sais quoi". Though a very popular specialty , we enjoyed the way they cooked Fried Noodles with Shrimps and Black Mushrooms. Dessert was Tropical Fruits served with Coconut Creamy Milk. A very good quotation goes to this exquisite restaurant , which doesn't need our recommendation to be fully booked both for lunch and dinner. We just realize we were about forgetting the most important: the very nice hostess at the entrance door , whose long dress opens a little bit too high on her long and beautiful legs , attracting the male guests perhaps even more than the food does... THE
MAYFLOWER (at DUSIT
THANI ):
946 Rama IV Rd, Bangkok 10500
NEW-YORK
STEAKHOUSE (*****): Located
in the ritzy JW
Marriott hotel, this plush, private-club like restaurant
ranks among
the best steak houses in Bangkok. The top quality fresh chilled meat,
imported
from the USA and Australia, comes out from grain fed beef: which
makes You don't like meat? No problem: the New-York Steakhouse is still a place for you. It has got remarkable seafood. We experienced the Lobster Bisque : friendly Chef Dieter Ruckenbauer knows how to make it! The French way: with Cognac and generous bites of crunchy lobster... This is the specialty which will make us come back. A great value for money, at THB 340 only! Many guests like the Seafood Mixed Grill (THB 1,650): with lobster, salmon, tiger prawns, tuna loin and swordfish. Another super fresh delicacy is the Seafood Market, featuring lobster tails, mussels, oysters and shrimps, served on crushed ice by the small (THB 1,600) or large (THB 2,950) portion. Have it with a refreshing, well chilled French « Château Alexis Lichine, Chardonnay » (THB 450 by the glass). Salads are another signature: prepared tableside, the Caesar Salad (THB 390), with anchovies and pork bacon, can be accompanied by a wide variety of rich, palatable sauces. For dessert, don't hesitate: the New York Cheesecake, rich and decadent, is simply a must. Smart casual dress code required... just to feel at ease in front of the dressed to kill French Maître d'Hôtel! The Bangkok society loves this place, which is also very much visited by the hotel residents: so reservation is as warmly recommended as the restaurant. Open
for
dinner only (6:00PM – 11:00PM)
NEW-YORK
STEAKHOUSE (at JW MARRIOTT HOTEL BANGKOK ): 4
Sukhumvit Road,
Soi 2, Bangkok 10110
PHONE: +662 656 7700 FACSIMILE: +662 656 7711 E-MAIL: res.jwthailand@marriotthotels.com D'SENS (*****L): Located at the grandiose Dusit Thani hotel panoramic top floor, ironically called "the control tower", the D'Sens restaurant seems to finally take off in the firmament of quality and success. Our previous lunch, three years ago, was quite a deception. That  time,
since the twin brothers Jacques and Laurent Pourcel (1 Michelin Star “Jardin des Sens”,
Montpelliers, France) got the brilliant idea to hire a new executive
chef and delegating him the elaboration of his own cuisine, we felt
that some thrust came to the reactors. Taught by his gastronomic godfather Michel Del Burgo (3 Michelin Star Taillevent Paris / Atelier Robuchon Hongkong), Christian Ham is a modest, discreet guy in the kitchen (he is still too shy to visit the dining room...) but a prince -and soon a king- in the plate. His cuisine comes with a powerful Mediterranean influence. French Provence always copes with this exuberant, if not eccentric, cuisine. We ordered the “Menu Degustation”, and liked our Amuse Bouche, a “Tortilla Pourcel Style, with Chorizo, Parma Ham, Quail Egg and Potatoes Emulsion”. The appetizer, a fade “Poultry Terrine, Duck Liver with Truffle and Parma Ham”, was too plain jane to be further mentioned. As an anticlimax, the brilliant “Scallop Crusted with Gingerbread, Baby Leek, Capers and Citrus Warmed Vinaigrette” and the “Whole grilled Main Lobster, Macaronis Gratinated with Porcinis, Crustacean Jus with Orange Peel Comfit” would have impressed top chefs like Eric Frechon, Alain Ducasse or Guy Martin. The anticipating, always attentive Thomas Deledalle (who worked for Daniel Boulud in New York: what a reference!), paired both dishes with one glass of French, refreshing and mineral “Le Pëtiot, Vincent Ricard, Touraine 2010” and classy Austrian “Chardonnay 2010, Esterhazy”. He paired one glass of “Esterhazy Pinot Noir 2010” with our “Challans Duck Breast Smocked with Black tea, Beetroot and Tumip, Port Wine Jus” (fine, though the plebeian and sweet beetroot didn't match that well the aristocratic Challans duck): this red wine, aged for 12 months in wooden casks, emanating strawberry and cherry scents with nuances of oak, was so aromatic and rich, that we prolonged it with the convivial, yummy “Roasted Lamb Filet with Thyme, Celeriac Raviolis and Panisses, Natural Jus”. The dessert, light yet intense, was a “Vacherin Revised with Strawberry from Royal Project”. All this for approximately EUR 100. What else?! Christian made it, and the Dusit Thani has now a more than decent D'Sens... Open Monday to Friday, 11:30am to 2:30 pm - 6:00 pm to 10:00 pm D'SENS (at DUSIT THANI HOTEL): 946 Rama IV Rd, Bangkok 10500 PHONE: +662 200 9000 ext. 2499 FACSIMILE: +662 236 6400 E-MAIL: dtbkfbth@dusit.com LE
NORMANDIE (*****): You
are both gourmet
and wealthy ? You like superlative French wines and legendary Thai
service
? Le Normandie is THE place for a happy few like
you. A Western,
highly experimented chef, and a stylish French "Maître
d'Hôtel",
supervise this panoramic restaurant We particularly enjoyed the Duck Liver served with an excellent Sauterne, the Supreme of Lobster and the Filet Mignon (juicy and tender) with vegetables strudels. Most of the ingredients are freshly imported from France: only two or three REAL French restaurants in Bangkok can afford it. Cheese is wonderful, with a great variety from not so common Murol to popular Bresse Bleu, and from aristocratic Roquefort to Brie de Meaux, generously served on a trolley. As a dessert, we recommend the "Creme Renversée": a pure delight, which comes on the regularly updated menu. Time has gone, unfortunately, when a French "maestro" was hired for a long term as a consultant (Troisgros, Senderens, Vrinat... all of them have worked for Le Normandie in the 80's - 90's, with one of their best "sous-chefs" permanently in the kitchen); fortunately, some world famous chefs still visit Le Normandie from time to time, conducting special culinary menus. Le
Normandie remains one of our
best addresses in Bangkok for those who like the "Cuisine
Bourgeoise".
Certainly the most prestigious. LE
NORMANDIE (at THE MANDARIN ORIENTAL
BANGKOK):
48 Oriental
Avenue, Bangkok 10500 BENJARONG
(*****): Royal Thai Cuisine
tops the bill of the Dusit
Thani signature restaurant. The soft atmosphere,
distinguished staff and sophisticated cuisine have not changed a iota
since our previous visit, more than five years ago. We had already
experienced all the THE RIVERSIDE TERRACE
(****): A
superb view on the river Chao
Phraya, one of the best trained staff in town and a pharaonic buffet
make the Mandarin Oriental Bangkok romantic Riverside Terrace one of
the most pleasant al fresco restaurants we ever experienced in Asia.
The
night of our diner, the restaurant was full with what actually
 keeps
on building the legend of the oldest and most luxurious hotel in
Bangkok:
elegant and educated guests, giving the impression that we joined a
private party. The cornucopia of fresh salads, grilled meat, French
cheese and elaborated pastries is worth the picture. What should make
us come back, indeed, is the selection of seafood, where king size
prawns and yummy rock lobsters are provided generously (we shameless
ate four of
them...). Fish is either grilled over the charcoal, either tandoored in
a traditional Indian oven. In both cases, the cooking
time is always perfect, and the flesh comes tasty and tender; neither
on the chewy side. Guest from the Middle-East -and exotic gourmets
alike-
can enjoy mezze, kebabs, lamb or turkey “shawarma”. More and more
Japanese travellers visit the hotel; they like the selection of Sushi
and a
delicious Teppanyaki.We concluded our meal with a strong coffee from Thailand (as strong and perfumed as the best Italian brands) and a cigar, watching the traditional Thai riverside life, drifted by the sight and sounds of the “menam” and the discreet melodies of the live band playing almost every night. That's a good life! The service was so good that we expressed our satisfaction to one of the waiters, working for the hotel since... 25 years. Despite of the re-branding, the Mandarin Oriental Bangkok remains The Oriental: a still brilliant “Old Lady”! Open daily for dinner 7:00pm -10:45pm. THE RIVERSIDE TERRACE (at THE MANDARIN ORIENTAL BANGKOK) PHONE: +662 659 9000 Ext. 7610 FACSIMILE: +662 659 0000 E-MAIL: mobkk-restaurants@mohg.com
BREEZE
(*****): High-rise and high-end! We loved at first sight
this impressive
dinning scene, spread over two-stories atop the luxurious Lebua
At State Tower hotel. We had our table booked a few weeks in
advance
-the restaurant is always full- on the 52nd floor, in the al
fresco Such a great location would be more than enough to attract tourists: overcharging them with mediocre food. Which is not at all Breeze management's choice. Part of the «Dome At State Tower» gastronomic concept (the best top class gastronomic restaurants in Bangkok, concentrated under one roof), Breeze features authentic Asian seafood cuisine. Better than Singapore. Dethroning Hong Kong. Was it the addition of many glass of Laurent-Perrier Champagne? Was it the pure oxygen breathed over the Bangkok legendary smog? Was it simply the amazing quality of the top class dishes brought to our table? We became euphoric after our first starter: a «Steamed Dim Sim Basket» (THB 930), featuring a sophisticated selection of supreme Lobster Siew Mai, Chive Dumplings, rare Zucchini Prawn Dumplings and Chilean Sea Bass Mooli Rolls. Our companion had Wasabi Prawns, crispy friend and tossed with Wasabi Cream (THB 510), which we would also like to recommend. Our «Chicken and Shark's Fin Soup» (THB 1,8000) was a delicacy: shark's fin is a legendary Chinese specialty. One of the most expensive also. It displays a very special savour, and comes like a very healthy meat, saturated with vitamines. As a main dish, we did it the Chinese way, ordering a selection of the best Breeze specialties for the whole table. The Baked Chilean Sea Bass (THB 1,180), is prepared like in the best three Michelin Star we had visited in our long gastronomic life. We have been impressed, indeed, by the preparation of our fish, glazed with Chinese Honey, and served with fried Mushrooms, Kailan (a bitter-sweet green vegetable) and light Hoisin Sauce. It was competing, in term of savor and quality, with the yummy «Wok-Fried live Australian Lobster XO», with Wing Beans and Mushrooms, in a light red Chili XO sauce. At THB 3,450, this is one of the most expensive fares on the menu; but well worth the price. You can get lobster at a more balanced rate, ordering the «Breeze Fried Rice»: an epicurean dish, with diced Abalone, Crab meat, and a generous portion of lobster minced meat. A pure, divine, delicacy! At THB 1,900, we won't hesitate and order it again next time we visit Breeze. Desserts concentrates on one page in the menu. Great value for money (all come at THB 320). We just loved the «Portuguese Egg Tart with Birds Nest» (a delicacy collected in the South of Thailand), which is the pastry chef's specialty, together with the «Breeze on Ice» ( a refreshing selection of petit desserts on ice). Though Breeze enjoys one of the best -if not simply the best!- wine cellar in the Kingdom of Thailand, we ordered neutral beverages, not interfering with the delicate savor of the Chinese gastronomic cuisine. Two glasses of Laurent-Perrier Brut (at THB 1,980 by the glass) and a few cups of Jasmine Tea perfectly accompanied this sumptuous dinner. The
Guiness Book of Records reminds that the most expensive dinner ever has
been served under «The
Dôme», at 1 Million US dollars a head!!! Please, don't
be frightened: you will spend about THB 8-15,000 per person for a
splendid
set menu dinner, with one or two glasses of good wine. Less than half
the
price applied in a two Michelin Star restaurant in Europe. Which makes
this expensive restaurant still one of the best values in
Bangkok. BREEZE
(at LEBUA AT STATE
TOWER): State
Tower 1055 Silom Road, Bangkok 10500
PHONE: +662 624 9999 FACSIMILE: +662 624 9998 E-MAIL: information@lebua.com RANG
MAHAL (*****): Good
Indian restaurants are
overabundant in Bangkok, which is certainly, together with London, the
most interesting city outside India to experience a great curry or a
succulent
tandoori. But when it comes to entertain itself in style, the local
Indian Arguably one of the best gourmet restaurants we have experienced in Bangkok, it occupies the 26th floor of the luxurious Rembrandt Hotel, and gives the impression of dinning in a real « rang mahal » (name given to the banqueting room, where the maharajahs of India were treated to the best food, drinks and music). Decorated with complicated mirror work and lovely paintings, the restaurant has a heavily carpeted large main dining room, filled with Indian music. This is where you will feel the beat on: the atmosphere is festive, though of course quite noisy. Indians guests book their table there far in advance; the first time visitor will get more chance to have his table reserved in the second room, close to enormous windows with a splendid view over Bangkok or, even better, in the large, breezy terrace, ideal for al fresco romance... or cigar smoking (it is prohibited by a ridiculous recent law to smoke in the restaurants: so all smokers are looking for terraces!). No need to be connoisseurs of this cuisine to enjoy the yummy truly authentic Northern Indian specialities brought to our table by a myriad of servants supervised by a beautiful hostess acting like a seducing «maître d'hôtel». We simply followed her wise advice, and have been served a best of the Indian cuisine in fine porcelain plates sorted to luxurious silverware. . The «Tandoori Nazrane» are kebabs made out of selected Indian herbs and spices, according to secret recipes which have been handed down the generations to the present time. Wonderful appetizers, they feature « Tandoori Prawns » (THB 675), marinated in succulent spices, and finished in a charcoal oven. Crunchy, amazingly palatable, those jumbo prawns constituted a great introduction to our banquet. It came with « Saada Chawal » (THB 195): fluffy steamed Basmati rice. We loved the « Makhani Naan » (THB 100), fine flour bread topped with butter, and the « Laccha Paratha » (THB 100), multi-layered whole-wheat flour bread, which came with our « Murgh Tikka » (THB 395): so tender pieces of boneless chicken marinated in spices, then grilled in the Tandoori. We had it with « Dal-Maa Rang Mahal » (THB 250): black lentils cooked with asafoetida, garlic and tomatoes. Simmered over night on a charcoal fire, this legendary « Dal », enriched with butter and cream, is a Rang Mahal specialty. Our happy stomach was full, but couldn't resist a small portion of « Burra Kebab » (THB 425): Mutton delicately flavored, and finished in clay oven. A real Indian banquet ends with a rich selection of desserts. Out of the great choice offered at the Rang Mahal, we pick up the « Gulab Jamun » (THB 175). This was the first time that we tasted those cream cheese dumplings, flavored with cardamom, saffron, and topped with roasted almonds. Energetic would be an euphemism to describe such a rich specialty. Forget your scale, and order it: this is simply yummy. Excellent
menus are available, which we found very good value for money. The
«Maharaja
Menu» would be a perfect initiation to the Rang Mahal resources,
at THB 995 ++ (this was the best offer the day of our last visit, in
March
2009). It comes with Tea Masala; though we would like to recommend the
astonishing Indian «Champagne IVY Brut, Chateau
Indage»,
An interesting New World style wine, blended from Chardonnay,
Chenin
Blanc, Riesling and Muscat. Displaying an inviting clear straw color,
with
a lasting stream of effervescence, we found it better than many
Californian
or South African sparkling wines.
RANG
MAHAL (at REMBRANDT
HOTEL): 19 Sukhumvit Soi 18, Klong Toei, Bangkok 10110
CLUB
LOUNGE (****): The only
revolving restaurant in Bangkok, it offers a constantly updated
panorama over Chinatown, the river Chao Phraya and the whole city of
Bangkok. The ambience is electric, guests actually relaxed (short
trousers and tee shirts are accepted),
 and
the food is surprisingly all but touristy. The management obviously
don't play only with the concept and the position of the restaurant -in
the heart of Chinatown- but also cares about what comes in the plate.Khun Sakorn, the oldest chef in Bangkok (78 years old when we visited the place, in April 2012), does it so weel with Srivichai cuisine, representing numerous specialities from the Siamese Empire spreading on the whole Indochina and part of Malaysia. We got traditional “Thai Spring Rolls”, slightly spicy “Kaeng Leanng Nok Pa Kam” (clear curry soup with prawns), 24 hours marinated and so tender “Chicken Koi Rae” (something like the Malaysian Satay), and our favourite “Deep Fried Pla Kapong” (sea-bass with tamarind sauce). We took the risk on the suggested dessert: a quite strange, tough finally nice tasting Sweetened Hot Red Beans: this was more on the Japanese side, and therefore misleading for a western palate. Sakorn is a great chef, and quite an original one: a strict vegetarian, he cannot eat the fish and the meat he cooks with the legendary mastery which makes him one of the most revered chefs in Thailand, invited around the world for Thai cuisine demonstrations... One of the best addresses in Chinatown, and certainly one of the least expensive four class restaurants in Bangkok. Warmly recommended. Open daily, 11:00 am to 1:00 am. CLUB LOUNGE (at GRAND CHINA HOTEL): 215 Yaowarat Road, Samphantawong, Bangkok 10100 PHONE: +66 (0) 2224 9977 FACSIMILE: +66 (0) 2224 7999 E-MAIL: reservation@grandchina.com SIANG
PING LOH (****): The best
Cantonese and Pekinese restaurants in Bangkok are 99% concentrated in
Chinatown; but the monopoly of the best Peking duck unanimously comes
to “Siang Ping Loh”. From CNN
GO to the Bangkok Post, all food critics have been CIAO
(****): What a
location for a romantic moonlight
diner! Settled between the river Chao Phraya and the tropical gardens
of The
Oriental «Authors'
Lounge», this is certainly our favorite terrace in Bangkok. You feel
like far from Italy, with a breathtaking panorama on the We enjoyed very much the Antipasto of small Calamari, with Sun Wilted Plum Tomatoes, Oven Roasted Pumpkin, Small Olives and Sweet "Pepperoni" (THB 380), which is one the chef's signatures. Very light and tasty. Another favorite: the Casareccia Pasta With Lamb Meat Balls, Salted Ricotta and Touch of Chillies (THB 390). The Original "Alex Cesare Cardini" Salad, with Anchovy Fillets, Garlic Tiles and Parmesan (THB 380) is a best seller. The Risotto with Crustaceans, Green Asparagus, Aromatic Herbs and Drops of Saffron Oil (THB 450) has been adapted to the climate, and we liked very much this light, palatable version of what is basically supposed to be quite an heavy meal. Excellent desserts, featuring original Italian ice-creams. We had our diner with a very affordable (THB 400 by the glass) «Primo Amore 2006 IGT, Pinot Grigio delle Venezie» with light pear and almond aromas, with dilute fresh pear fruit flavors and a soft and slightly tart finish. Interesting and refreshing. Friendly and efficient service, supervised by Khun Nattanone: the «Maître d'Hôtel », which has been working at The Oriental for ages. We warmly recommend this genuine, affordable Italian restaurant. Open daily
from 5pm until 11pm (closed during the rainy season).
CIAO(at THE MANDARIN ORIENTAL
BANGKOK): 48 Oriental Avenue, Bangkok
10500
We stepped in the restaurant at 10:30pm and, though it usually closes at 11pm, it was still quite full; we were offered a table and promptly served without any kind of remark. We were advised to watch out when ordering: all dishes are served in generous portions. We therefore suggest dinners to order and share three or four specialities. Service is anticipating and fast: so those who want more will be served within a few minutes. The «Tom Kha Gai» (THB 180) is our favorite Thai soup: featuring chicken, galangal and coconut milk, this is a perfumed delight. Not as spicy as the legendary «Tom Yam Goong» (THB 240): traditional hot King Prawn soup, with lime, lemon-grass a,lot of chilli. For experienced palates only! Red Peppers is a place for vegetarians specialties: we found lot of them in the extended menu. The «Poh Pia Je» (THB 150) are very good vegetarian spring rolls. We like the refreshing «Yam Som-O Je» (THB 140) pomelo salad. Excellent «Phad Thai Je» (THB 160): fried vegetarian noodles Thai style, recommended for children because not spicy at all. The fish and seafood are proficiently prepared. As spicy as yummy, the «Pla Krapong Khao Neung Manao» (THB 310), steamed boneless sea-bass with spicy lime sauce,is much recommended. More expensive (THB 560), the «Goong Tod Gratiem Prik Thai» is a delicacy a gourmet cannot miss; we like it with «Khao Phad Gratiem» (THB 150): tasty garlic fried rice. Have it all with a bottle of well chilled local beer (Singha or Chang); Thai food doesn't go along with wine. Small
though
good selection of desserts: the best remains the «Kluay Bowd
Chee»
(THB 95): palatable banana cooked in coconut milk.
RED
PEPPER (at Rembrandt
Hotel): FOCAZZIA
(***): This trendy trattoria at the
Novotel Bangkok (on Siam Square) is successfully
packed every
night with Italian food connoisseurs. This is actually not only a
pizzeria,
thought they prepare the best Pizza (THB 160-290) in town: a wide
selection
of Mediterranean We started our dinner with a Selezione d'Antipasti Misti Del Giorno, featuring a selection of daily prepared appetizers, for two. Including: Pan Bruschetta (fresh oven-backed bread, with diced fresh tomatoes, Mozzarella and oregano), Affettati Misti (Italian cold cuts) and Grigliata Di Verdure (selection of grilled vegetables in aromatic olive oil). All came freshly delicious. Most of the ingredients are imported: we therefore found the price (THB 310) much affordable. Still as an appetizer, another good option would be the great Grigliata Di Frutti Di Mare: that rich selection of grilled fish, seafood and vegetables featured some samples of Carpaccio Ai Pesci Di Mare (raw marinated sea bass and tuna, with lemon dressing), and Totanetti Balzi Rossi (spicy-sour marinated grilled baby squid on tomato sauce). Same range of price as the previous course (THB 340). Pasta is also much palatable. We enjoyed the classical Lasagne Bolognese: well oven backed, creamy, with first choice meat. Their Taglioni Primavera are also first rate, and not expensive al all: only THB 150 for a most generous portion. The Sabaione was slightly too sweet according to our taste, but many people like it that way. The Tiramisu is much recommended (THB 130). For
such a good value for money,
nobody would believe it, but there is live guitar music till 10pm; then
a curtain opens in the back of the room which, in a minute, becomes
part
of the CM2 : one of the most popular night club and entertainment
complex
in town ! FOCAZZIA
(NOVOTEL
BANGKOK ON SIAM SQUARE)
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ferry-boat,
when at dawn the lights of the ships are starting reflecting in the
obscure
water, we reached the Thonburi's right bank where is located the Sala
Rim
Naam, just behind a romantic garden and terrace. Our dreamed Thailand
became
reality as soon as we stepped into this traditional and luxurious
pavilion:
a stream of servants drove us to a table -after our shoes had been
softly
removed !- kneeling quite permanently in front of us to present a set
menu
of tasty typical specialties. 
meals
-more characterized by their texture than by their savor- are catching
some exquisite taste here , under the Thai influence.
elegant,
tender and juicy steaks. We ordered a Rib Eye Steak
(14 oz) from
Omaha (Nebraska): cut from the center of the rib, this «
Certified
Angus Beef » steak develops an excellent full bodied flavor.
Although slightly more fatty than the Fillet Mignon,
the Roasted
Australian Grain Fed Prime Rib or the legendary NY
Strip Loin
(one of the restaurant signatures), the flesh melts on the grill and
comes
rare or medium, always very juicy. As a side dish, we chose Deutsch
Asparagus: light and palatable, creating a smart association
with an
aristocratic beef (at THB 1,700, we could even call it « royal
»).
Steaks and fillets arrive on their plate with minimal adornment: we had
it with a full bodied, aromatic red wine from South Africa: a superb «
Kanonkop Cadette, Merlot Cabernet » (THB 570 by the glass / THB 2,700
per bottle). 
on
the top floor of the lavish 
crispy, spicy, boiled,
steamed and perfumed recipes, concentrating the treasures of all the
regions in one single place. From the “Khao Tang Na Tang” (rice
crackers with minced pork dip) till the “Gun Chieng Poo Tord”
(extraordinary golden fried crab claws) or the aristocratic “Gung Pao
Nam Pla Wan” (grilled river lobster with tamarind sauce), we convinced
ourselves that we knew everything about one of our favourite cuisines.
Our last visit, in April 2012, gave us the interesting opportunity to
discover a five star version of the traditional, pre-Songkran “Khao
Chae”. A dish inaugurating the hot season, served in intricately
five-colour designed bone-china crockery, once reserved exclusively for
the Royal Family, from which the restaurant takes its name. “Khao Chae”
is actually something like a set menu including rice served in scented
water, with rose and jasmine petals floating in it, plus delicious side
dishes: sweetened meat, stuffed bell pepper, fried shrimp paste ball,
fried shallots, green mango and fresh vegetables. The portion is always
so generous that even the most experienced diner won't dare ordering a
dessert... We did it, as the Mango with Coconut Milk and Sticky Rice is
one of our main sins; God -or Buddha- will forgive us, as nobody does
it better than the chef at Benjarong.
terrace
which is accessible by a glass sky-bridge that is illuminated by an
alternative
spectrum of colors. We were lucky enough to be seated beside a glass
balcony,
more than 200 meters above the Menam Chao Phraya river, enjoying a
dramatic
panorama over the most exciting and bustling megalopolis in Asia.
community
goes nowhere but in the Rang Mahal.
impressed by
the quality and the authenticity of this delicate speciality served in
three courses. First comes the crispy skin, not fat at all, delicately
carved. Then the stir fried meat, in two versions: spicy, and
alternatively stir fried with garlic and green onions. The
chef has been initiated in Hong Kong, and actually brought with him the
best receipts from China mainland. His Dim Sums are simply remarkable
(some of them are generously filled with crab meat: so good!), and the
rest of the menu is well worth the visit. Just like all of the
restaurants at the Grand China hotel, Siang Ping Loh is
amazingly great value for money.
starlit
«menam» (=river), jammed with rice barges, speedboats and ferries;
but we must recognize that the food is close to what we would have
enjoyed
in a Roman trattoria. The sauces are lighter, the olive-oil dosed with
parsimony; but we are in a tropical country and, indeed, your stomach
will
like it. Else, the pizzas are cooked in an authentic
Neapolitan wood-fired
oven. There is a variety of home-made pasta which make the
Italian
diaspora, quite active in Bangkok, come back again and again. 
restaurant,
entertained by live piano music, for its renowned scallop delicacies
and
sophisticated curries. 
specialties
is also available on the menu.