Landmark’s classy steakhouse reaches new heights
| UNDER the artful direction of the Landmark Bangkok’s veteran Executive Chef Philippe Gaudal, the RR&B today occupies top ranking amongst the city’s best steakhouses. But even that accolade doesn’t do full justice to this classy restaurant, for RR&B is much more than a steakhouse; it’s also an extremely good all-round dining venue, with lots of really interesting dishes to satisfy the pickiest of gourmands. |  |
While the RR&B is certainly very good at steaks – Japanese and Australian Wagyu reign supreme – the menu also features an impressive selection of seafood, notably the Maine lobster and Braised snow fish, as well as chicken, duck, and pork main dishes. And its generous rack of roasted Australian lamb (B1,500) comes with a delicious creamy corn relish and rosemary jus.
For something somewhat lighter, you may want to try Strozzapreti, a hand-rolled pasta served with lamb ragout (B850), or the Risotto of seafood (B600).
Foie gras plays a major role in Chef Philippe’s culinary offerings, making a welcome appearance as a terrine, pan-fried with kumquat and classic bigarade sauce, in a chicken soup and in the beautifully presented Millionaire salad (B1,500), a hearty combination of smoked lobster, scallops, oyster and pan-fried foie gras.
One of RR&B’s many highlights includes three appetizers using Paolo Parisi’s famous Italian eggs, a rare treat that sees these farm-raised goodies poached in two different ways and accompanying slow cooked duck leg (B450-500). Other eye-catching starters include the Smoked eel and foe gras teriyaki (B850) and the extremely generous Grilled seafood platter (B2,700).
Most guests, however, choose this restaurant for its steaks. The Wagyu beef cheek and tenderloin (B1,650) is among the favourites; so too are the Steak au poivre (B2,200), the Australian beef tenderloin ‘Tournedos Rossini’ (B2,200) and the T-bone (B2,900) featuring tenderloin as well as a strip loin.
The choice of steak connoisseurs is, of course, the Wagyu ‘Ohmi’ beef from Japan, which, though a notch or two more expensive than its Australian equivalent, is simply divine. For those with a healthy appetite, the 1,500gr Tomahawk rib bone lives up to its billing as Bangkok’s biggest steak. But don’t worry, at B4,500 it’s designed to be shared.
Recommended side dishes (B160) include Creamed spinach, Asparagus spears and the heavenly Black truffle potatoes.
Chef Philippe has been with the hotel for a total of ten years and he has stamped his creativity on RR&B in so many ways. Always ready to introduce a new dish to replace one that may have lost some of its past popularity, this affable Frenchman has put together a menu that never fails to surprise and delight. His kitchen and waiting staff match the quality of the food, and the view from this rooftop restaurant is stunning.
RR&B, 31st floor, The Landmark Bangkok. Tel:02 254 0404
www.thelandmarkbangkok.com
For something somewhat lighter, you may want to try Strozzapreti, a hand-rolled pasta served with lamb ragout (B850), or the Risotto of seafood (B600).
Foie gras plays a major role in Chef Philippe’s culinary offerings, making a welcome appearance as a terrine, pan-fried with kumquat and classic bigarade sauce, in a chicken soup and in the beautifully presented Millionaire salad (B1,500), a hearty combination of smoked lobster, scallops, oyster and pan-fried foie gras.
One of RR&B’s many highlights includes three appetizers using Paolo Parisi’s famous Italian eggs, a rare treat that sees these farm-raised goodies poached in two different ways and accompanying slow cooked duck leg (B450-500). Other eye-catching starters include the Smoked eel and foe gras teriyaki (B850) and the extremely generous Grilled seafood platter (B2,700).
Most guests, however, choose this restaurant for its steaks. The Wagyu beef cheek and tenderloin (B1,650) is among the favourites; so too are the Steak au poivre (B2,200), the Australian beef tenderloin ‘Tournedos Rossini’ (B2,200) and the T-bone (B2,900) featuring tenderloin as well as a strip loin.
The choice of steak connoisseurs is, of course, the Wagyu ‘Ohmi’ beef from Japan, which, though a notch or two more expensive than its Australian equivalent, is simply divine. For those with a healthy appetite, the 1,500gr Tomahawk rib bone lives up to its billing as Bangkok’s biggest steak. But don’t worry, at B4,500 it’s designed to be shared.
Recommended side dishes (B160) include Creamed spinach, Asparagus spears and the heavenly Black truffle potatoes.
Chef Philippe has been with the hotel for a total of ten years and he has stamped his creativity on RR&B in so many ways. Always ready to introduce a new dish to replace one that may have lost some of its past popularity, this affable Frenchman has put together a menu that never fails to surprise and delight. His kitchen and waiting staff match the quality of the food, and the view from this rooftop restaurant is stunning.
RR&B, 31st floor, The Landmark Bangkok. Tel:02 254 0404
www.thelandmarkbangkok.com
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