Royal Orchid Sheraton :
Grill me a River
20 August 2017
Few restaurants in Bangkok offer the exclusive pleasure of being able to dine at the very edge of the Chaopraya. The terrace of the Riverside Grill allows the Royal Orchid Sheraton to offer this rare pleasure, with a menu that has been completely re-conceived by Mathieu Bellec, the hotel’s new Director of food and beverage
Backed up by the solid experience he has gained in the top establishments of the capital, Mathieu’s chosen objective is to offer, just five minutes by boat from Saphan Taksin, gastronomy that sublimates, at very attractive prices, organic foods originating from different continents. From the range of starters, one hesitates whether to go to Japan and taste scallops from Hokkaido with raspberry seasoning, or to go a bit further to try original Californian oysters.
Or maybe you prefer to take a seat at a terrace in Paris and indulge in a steak tartar à la Ménilmontant, or to stay in Thailand and appreciate Maison Vivin’s well-reasoned glocal strategy with its attractive cold plate of rillettes and dried duck breasts deliciously accompanied by goats’ cheese produced near Chiang Mai. For those who love meat, the menu makes the head swirl. If you manage to resist the Wagyu Burger, foie gras and truffle paté, you can opt for a T-bone or fillet steak imported from a farm in Oakland or, for those with a large appetite, the super-size Angus Tomahawk from Cap Byron. And after all, why not let yourself be tempted by the sirens of a Boston lobster, Norwegian salmon or organic sea bass or the sublime snow fish fillets that we particularly appreciated before indulging in one of the rich chocolate deserts which are the restaurant’s specialty.
The pleasure still continues when the bill arrives, which has not been inflated by the judiciously selected wines. The musical ambiance is provided by guest DJs on Fridays and Saturdays. The bar offers an exclusive view over the river while drinking liqueurs or signature cocktails until 1 o’clock in the morning.