Elevated elegance on Silom Road
For many Bangkok residents Scarlett Wine Bar and Restaurant, located on the 37th floor of the Pullman Bangkok Hotel G, is one of those places that forever remains on their favourite list. The panoramic city views—overlooking lower Silom or south towards the river, depending on where you sit—gives it that “wow” factor, while the sleek and sophisticated black and white décor, accented with plenty of red (as the restaurant name suggests), adds a bit of New York chic to the mix. However it’s the attention to detail when it comes to the food and drink that keeps the crowds coming back, and although the menu keeps evolving the level culinary expertise never flags.
The latest evolution this eatery has undergone involves the addition of two dry agers. These glass-door refrigerator-style units use Himalayan salt to “dry age” the meat for a minimum of four weeks. This evaporation process shrinks the cuts, concentrating the flavours as it softens the meat. Not wanting to pass up such a novel treat we dutifully order the La Cote de Boeuf “Maturee” (B2,550), which promises 1 full kg of Australian prime rib on the bone. But before the star attraction arrives we take a tour of the rest of the menu as well.
The G-Board cheese and cold cut platter (B790) is a great appetizer for sharing, as it combines a selection of three cured meats—chorizo, Parma ham, and rosetta salami—with a trio of divine French cheeses. We also add a bit of seafood to the proceedings, starting with the Le Crabe Royal d’Alaska (B580), a refreshing salad that mixes king crab, mango, and avocado, followed by a creamy Lobster bisque (B290) that comes decorated with an exquisite latticed dome of puff pastry.
The seafood diversion continues into the next course which begins with Pan seared swordfish (B910), one of the chalkboard specials of the day. It’s a rare treat to see swordfish on a menu and the generous portion, served with white asparagus and parsley butter, is seared to perfection. However the dry aged beef soon commands the attention of the table and it proves well worth the wait. Served on a wooden platter the meat is cooked to order—medium rare but erring towards rare—and comes with chunky potato wedges as well as three dipping sauces for the meat: pepper, blue cheese (my choice), and bernaise. After all this heavy protein you may not have room for dessert, but if you do, be sure not to pass up the 3-scoop homemade Sherbert platter (B180).
Scarlett also boasts an excellent wine selection, with over 150 labels available. All I had to say to our knowledgeable sommelier was just one word—“Italy”—and she kindly rewarded us with a bottle of the superb Altesino, Rosso Di Montalcino, 2012.
Scarlett Wine Bar & Restaurant
Pullman Bangkok Hotel G, 37th floor, 188 Silom Rd.
Tel: 02 238 1991
Opening daily: 6pm – 1am