Meaty marbled magnificence
The number of steak houses in Bangkok has expanded in size like the grain-fed cow in recent years, yet, as with the quality of our beef, few really stand out of the crowd. So let’s call Hamilton’s Steak House the marbled Japanese wagyu of Thai steak joints.
The restaurant gives off a somewhat unique vibe, with a distinctive flair recalling Roaring 20s America. The floor at the entrance immediately demands attention, with its two different tile colours, while the shiny hardwood floor in the dining zone is sheer classic, a perfect contrast as a design element. The walls are decorated with grainy sepia photographs of old Bangkok, complemented by mirrors and glass windows revealing the green gardens outside.
The astounding creations of Chef Veerawat Rodmanee, sous chef of the outlet, start with the restaurant’s spectacular Signature Gourmand Salad (B1300), which features soft and melting seared duck liver, a succulent lobster tail that turns out a nice golden-brown, grilled Hokkaido scallops, and fresh mixed greens dressed with Hamilton’s homemade balsamic dressing. Also excellent in scent and taste is the mushroom soup, topped with puff pastry (B350)—a great combination of the earthy-flavoured broth and its textural foil on top.
Of the Hamilton’s house specialties, Kurobuta pork spare ribs served with homemade steak fries and Hamilton’s signature BBQ sauce (B650) stands out like a shooting star. The meat that surrounds the ribs is supernaturally smooth and luscious, with the deep layers of flavour moving from one to the next. Pan-fried snow fish (B1000), which retains a velvety, succulent texture, comes with brown butter spinach, salmon roe, white wine sauce, and roasted hazelnuts; it’s served with a plentiful portion of grilled vegetables that brighten the dish.
Among the wide selection of steaks, the highly marbled rib eye (B1800) from USAD prime beef comes with a large swath of fat, making it very juicy, appetizing, and, well, beefy, which is exactly how a quality steak should taste. Other signature cuts include the mouth-watering tenderloin (B1900) and long grain fed T-bone (B1600), a cut from a cow fed purely with corn for 240 days. All steaks here are aged, marinated, and grilled over lava stones to seal in their natural juices and flavours.
Those with a sweet tooth (who still have space to spare, after such a filling meal) will enjoy the mellow Philadelphia cheese cake (B330). It’s served with blackcurrant jelly, Oreo cookie crumbs, and micro pistachio sponge with touch of chamomile. After that, stick a fork in you—you’re done.
Hamilton’s Steak House
Dusit Thani Bangkok, 946 Rama IV Rd | 0 2200 9000 | dusit.com