661 Silom has introduced a bold new concept to the palate of Bangkok’s wine-and-dine offerings. What this fashionable new establishment has mastered, is the infusion of character, comfort and class to serve up a unique two-level experience with relaxed ambiance and plenty of exceptional options for a discerning crowd.
The outlet marries two unique concepts; B.A.R, a first-level Dom Pérignon Champagne branded gastro lounge where patrons can enjoy signature cocktails and a selection of delicious offerings from a bites menu, and C.U.T, a New York-style premium steakhouse on the floor above showcasing the very best beef from many prime beef-producing areas, such as Argentina, Spain, Japan and France. What results is “a true democratization of fine dining; a tearing apart of the myth that fine dining is sterile, impersonal, and overly expensive”, to quote from 661 Silom’s press collaterals.
Our process of democratization got underway with a couple of selections from the bites menu. Tomato, Mozzarella and Thai Basil on open faced ciabatta (B220) is exquisite, a fresh taste of the Mediterranean, while the unique Truffle Oil and Parmesan Fries is so moreish the dish vanishes in mere seconds (B190). We also sample a superb Burrata (B620) made with heirloom tomatoes, panzanella and jamon iberico and a starter of Smoked Salmon (B320), which is smoked in-house and served with seaweed, chili and lemon.
For our main course we pick Porchetta (B850), Spanish suckling pig belly and tenderloin, seasoned with sage and garlic and served with glazed shallots and braised red cabbage. It is hearty and full of flavour.
But the steak is what we really came for and at 661 Silom beef is aged on the bone in a dedicated age-drying room, which maintains the moisture and flavour of the meat. It attests to the restaurant’s commitment to serving up a great dining experience, as does the information detailing origin, breed and cuts highlighted on the menu.
Head Chef Chatin Dienel says his goal is to introduce a variety of quality beef, beyond the usual Australian and American cuts, and this is evident in the prime KU striploin (B740). It is something of a revelation, beautifully grilled to tender, juicy perfection, it is hard to believe it is the product of a beef producing cooperative run by Kasetsart University at its out-of-town Kamphaeng Sean campus. Chef Chatin says he can’t keep up with demand for this locally grown wonder, and it’s easy to see why.
Baan Silom, Building 3, Room A3, B3, 661 Silom Rd | 0 2266 8661
661silom.com | 11am-midnight