Bull & Bear PRESENTS ITS fresh take on grillROOM Dishes A revamped menu featuring mouthwatering dishes inspired by classic favorites

LTR: Bull & Bear’s Charred Kale Salad; Charred BBQ Octopus with Popcorn Chili Butter, Sautéed White Corn, Jalapeno, Arugula, Romesco Sauce; and Dry-Aged Western Australian Lamb Rack.

Bull & Bear, located at Waldorf Astoria Bangkok on level 55, is excited to introduce its revamped à la carte menu that was curated and refined by Chef de Cuisine Hathairat Urapanthamat, aka Jeiw.   
 
“I’m thrilled to announce the revamped à la carte menu at Bull & Bear,” said Hotel Executive Chef Holm Klaenhammer. “Chef Jeiw and her culinary team have poured passion and energy into honing a menu of the finest quality which truly captures the essence of classic grilled dishes with a fresh, contemporary twist. I believe our guests will thoroughly enjoy their culinary experience at Bull & Bear”.
 
Diners will discover a thoughtfully curated and refined menu with new dishes including Charred Kale Salad with Eggplant, Salsa Verde and Black Garlic Tahini; Tuna Carpaccio with Smoked Horseradish, Pickled Watermelon and Shallot; and Charred BBQ Octopus with Popcorn Chili Butter, Sautéed White Corn, and Jalapeno, Arugula Romesco Sauce.
 
They may rest assured that Bull & Bear continues to offer an exceptional selection of grilled meats that showcases only the finest cuts such as a Dry-Aged Western Australian Lamb Rack, Kagoshima Wagyu Tenderloin A5, Wagyu Ribeye MBS9, and 1kg Porterhouse Steak.

When asked about the revamped menu, Chef Jeiw smiled broadly and replied, “I love all the dishes! I am proud of our newer dishes, such as the Charred Kale Salad with Eggplant, Salsa Verde and Black Garlic Tahini. Kale’s highly nutritious but does not appeal to everyone’s palate. So I employ a grilling technique that gives it an aromatic profile similar to that of a steak and have created a sauce inspired from East Asian cuisines to add a distinctive spiciness. I hope to change many peoples’ minds about kale with this dish!”

Chef Jeiw shared another dish that is close to her heart – Charred BBQ Octopus with Popcorn Chili Butter, Sautéed White Corn, and Jalapeno, Arugula Romesco Sauce. This was inspired by her fond childhood memories of nighttime temple festivals; the excitement in the air and her joy when sampling wide varieties of foods from the stalls. Chef Jeiw has recreated the captivating aromas of grilled squid and caramel popcorn in a dish that is also delectable, refined and contemporary.
Bull & Bear is open daily for lunch and dinner. à la carte menu prices range from THB 450++ - 5,600++ and the restaurant offers a wide selection of beverages including outstanding wines.
For inquiries and reservations, please call: 02 846 8888 or e-mail: bkkwa.fb@waldorfastoria.com  
 
Remark: Prices are subject to 10% service charge and 7% government tax.