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Two decades of Beef steak & Burgundy

6/5/2020

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Tom Whitcraft, Winemaster Thomas Boedinger and Foodmaster Thomas Nowak
Tom Whitcraft, Winemaster Thomas Boedinger and Foodmaster Thomas Nowak
Amari Watergate
Amari Watergate
Mandarin Oriental Le Normandie
Mandarin Oriental Le Normandie

​How an Aussie lunch ritual became a firm favourite with Bangkok gourmets

In the early 1950s some members of the wine industry in Adelaide commenced the cheerful habit of lunching on Fridays. Most would bring a bottle of wine masked in a paper bag for the comments of their peers. Comments were some times more hilarious than accurate. They met informally at the Imperial Hotel and, on 1st April, 1954, the first official meeting of The Foundation Club, later to become known as Beefsteak & Burgundy. 

Today, the organisation currently has nearly 200 chapters (155 in Australia and about 20 are in Asia). In 2002, a few friends led by Robert Jenkins decided to seek support from Adelaide HQ for Bangkok to form its own B&B Chapter. Those friends, including Peter Williams, Brad McElroy, and Graham Storah, were often to be found in The Blue Barbeque, Sukhumvit Soi 33 (sadly long since closed).

Currently, President Tom Whitcraft, Winemaster Thomas Boedinger, and Foodmaster Thomas Nowak arrange a lunch to be held on each first Tuesday of the month unless an unavoidable incident such as Covid-19 causes a lunch to be skipped. 15 to 20 diners sit down to a set lunch normally featuring red meat and at least four different wines and held at a venue willing to waive corkage. Members pay an annual membership fee and special price; guests pay a little more. The Club provides the wine at cost and members take it in turn to compliment or very occasionally disparage the food and wine.

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New York Steakhouse, a Bangkok legend

17/4/2020

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 All the flavors, flair and energy of The Big Apple with beautifully prepared steaks, chops, seafood specialties and great wines
Steakhouses have always occupied the upper ranks of a city’s dining scene. It’s a reflection of the outstanding quality of their basic ingredients and the expertise of their chefs, of course, but also a recognition of a raft of other factors invariably expected of such a restaurant, from décor and atmosphere to service and reliability. Get it wrong and you don’t last. But when you get it right, you become a legend.
 
Such is the case with the New York Steakhouse at the JW Marriott Bangkok. Around for two decades, this classy restaurant with its unique mood has certainly stood the test of the time. Its unchanging dark wood furniture, handsome oversized chairs and magical photos of American cities evoking images of a traditional Manhattan steakhouse remain as popular as when it first opened.
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In Bangkok’s revolving door of restaurants, New York Steakhouse show it’s not always necessary to change the furniture or decoration to be loved. 
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Over the years, the restaurant’s menu has continually evolved, thanks to access to new and better products, as well as different cooking techniques and culinary inventions. Today, Executive Chef Kevin B. Thomson from England ensures New York Steakhouse’s reputation is upheld with his passion for culinary excellence and eye for detail. He loves nothing more than explaining to diners the merits of his meats and offering recommendations.
 
Underneath it all, though, New York Steakhouse remains true to origins – a restaurant serving premium cuts of USDA certified, grain-fed meat from Australia, Japan, New Zealand and the US and cooked with care for absolute perfection. That’s not all, of course. Also served are some interesting local options and fresh seafood specialties.
 
One of the restaurant’s amazing Martinis is a great way to start a meal here. Then enjoy a big freshly baked bread presented in four different flavors, followed by a traditional appetizer or two like Clam Chowder, Shrimp Cocktail, House-smoked Salmon and Caesar Salad. Do try the Grilled Hokkaido Scallops served with a truffle sauce and the pan-fried Foie Gras with Port wine sauce. They’re outrageously delicious. Another must is the Baked US Lobster filled with mushrooms and cheese.

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Exemplary Brasserie 9

29/8/2019

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Guest review by Bangkok Beefsteak & Burgundy
Numbers down a little on last year’s lunch, but those attending enjoyed a truly excellent repast marked by the immaculate service provided by the Brasserie 9 team, led by Luca Sigg, Food & Beverage Manager.
 
Proceedings started at the bar with an aperitif, 2017 Koehler Ruprecht Kallstadter Riesling Kabinett, and tasty nibbles featuring smoked salmon, crab meat, and brie. Our wine spokesman Alan Rankin told me in advance of his intention to be frank and honest, and being true to his word, he delivered by confirming he did not find any of the complexity promised by the wine-maker…
 
However, he found it to be “Okay”. Similarly, our next white came from the same producer, 2016 Koehler Ruprecht Kallstadter Riesling Saumagen Spätlese, and despite having received a Suckling award of 94 points, it failed to live up to our expectations (though Alan thought it might improve with age).
 
This wine accompanied a small amuse bouche, Homemade Foie Gras Terrine with Port Wine Jelly and Brioche. Our food spokesman Thomas Nowak, who complimented the quality of the breads served throughout the meal, ultimately expressed satisfaction at this modest serving of Foie Gras, considering how much else followed it.
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Our first starter was Alaska King Krab Salad with Avocado, Radish and Saffron Dressing. I for one was very pleased that I could enjoy a second helping thanks to another member’s allergy to crab. Thomas also enjoyed this and the accompanying salad.
 
It was served together with 2017 Enderle&Moll Spätburgunder, a light (some might say thin tasting) rosé style Pinot Noir that left most of us with puckered lips, thanks to its dryness. Although a bit better with food, its “slightly surprisingly grippy finish”, as described by one critic, I thought was the understatement of the day. As always, the Club chose the wines so we are solely responsible.
 
A generous helping of Mushroom Cream Soup with a scent of truffle came next, piping hot and lacking nothing but perhaps a trifle more decoration. It came with 2013 Gaja Ca Marcanda Promis (Merlot-Syrah) which received the seal of approval from Alan which he thought was well matched to the richness of the soup.

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An Uplifting Steakhouse Visit

3/5/2019

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Review: Outback Steakhouse
By CK Lee
OUTBACK Steakhouse is not just a typical restaurant, it is an institution right here in Siam Discovery. Despite moving locations thrice with the same mall in the last decade, the Outback charm remains constant, if not better.
 
Currently located on the 4th floor, the restaurant exudes warmth and conviviality. Staff are laid back, friendly and confident. The menu is focused on the outback dining experience that is quintessentially Australia.
 
Interesting photos showcasing the vast landscape of Australia dot the walls. Our lunch began with a thirstquenching summery drink, the Cherry Limeade.

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The Capital by Water Library

5/3/2015

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Steakhouse dining that doesn’t break the bank
INSPIRED by the grandiose designs of American banks circa 1930, located right in the heart of the city’s central business district (Empire Tower, Sathorn Rd.), and owned and operated by Water Library – chieftains of some the city’s hippest, most innovative restaurants – The Capital, a moniker synonymous with wealth, sounds like it ought to be expensive. But you don’t need a Wolf of Wall Street’s salary to devour the meaty treats on offer here.
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Electric Mango Steakhouse and Grill

5/1/2015

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Top quality meats and a tranquil atmosphere make this new restaurant well worth a visit
OPERATING under the slogan ‘Great Steaks, Great Prices,’ this new restaurant on Hua Hin Soi 112 is a great place for carnivores looking for their next meaty feast.
    
You can, for instance, tuck into a 300g rump steak served with corn on the cob and a choice of sides along with a glass of white or red wine for just B499. Or Australian strip loin starting at B550 for 200g, or American tenderloin at just B650 for 200g (although we suggest you go all out and order the hunger-busting 400g option for just B975).
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RR&B

6/8/2014

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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.
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El Gaucho

3/6/2014

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Sukhumvit Steakhouse has the winning formula
OPENED just two years ago, El Gaucho Argentinian Steakhouse has proved a roaring success with Bangkok’s growing legions of meat-lovers. It’s also left many competitors wondering how they can emulate its winning formula.

Owned and managed by the indefatigable Dany Himi – that is, when he’s in Bangkok and not overseeing his other same-named restaurants in Vietnam – El Gaucho really has got it right on all fronts. Take the location, on the corner of Sukhumvit 19, a few steps from the BTS Asoke station and next to Terminal 21.
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The District Grill Room and Bar

6/6/2013

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Succulent steaks, superb seafood, and great service await at this chic new restaurant at the Bangkok Marriott Hotel Sukhumvit
INSPIRED by the style and cuisines of the Meatpacking District of New York City, The District Grill Room and Bar is a must visit for steak and seafood fans looking for superior cuts of meat at great value for money – and a very different atmosphere.

Capturing the essence of its Big Apple muses, this delightful restaurant is set within a contemporary dining room decorated with earthy, dark brown tones. A high ceiling is reined in by carefully subdued lighting, and the ambiance is made even cosier thanks to the open kitchen, where a large grill with flickering flames spills dancing shadows across the room.
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Prime

7/8/2012

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Magnificent views of the Chao Phraya, prime US and Australian beef, over 2,000 wines, a fabulous selection of desserts, and a modern, but seductively warm interior, Prime has it all. If you’re in the mood for a memorable and romantic night on the town, this restaurant is hard to beat. If you and the apple of your eye are confirmed carnivores, you can share a 1080gm Aussie Porterhouse for 3,900 baht. But it is not all beef at Prime; there are numerous other items on the menu, including primo lobster and fresh oysters. 
Millennium Hilton on the Chao Phraya (BTS Saphan Taksin then complimentary hotel shuttle boat), Tel: 02 442 2000

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