The District Grill Room and Bar, Bangkok Marriott Sukhumvit, Soi 57, Bangkok

Having already been impressed by The District Grill Room and Bar  when I visited for a new wine launch earlier this year, I was delighted to have the opportunity to have dinner there as part of last weekend’s” staycation at the Marriott Bangkok Sukhumvit for the launch of their Mobile Check In App. Named after Manahattans famous meatpacking district, their menu is best described as being a mix of upscale brasserie and classic New York steakhouse offering diners a relaxed fine dining experience and I was excited to see what the chefs had in store for us

The restaurant is designed around a surprisingly compact open kitchen, the main feature being an impressive open grill on which most of the meats and seafood are cooked.  The chefs at The District source 4 different types of Australian and US beef for their menu; from the renowned Stockyard estate in Australia to AACO Kobe Wagyu, USDA Prime Angus and Australia’s Jack’s Creek. All the beef they use is grain fed for between 100 –240 days to develop a beef that is more tender and flavourful when cooked on the high heat of the grill owing to its higher fat content.

We started our meal with a combination of their Chilled and Grilled Seafood Platters with beautifully briny Fine de Claire no2 oysters, King crab and chilled tiger prawns along with a whole Boston lobster and Hokkaido scallops. Whilst all the seafood impressed, the oysters were without a doubt the best I have eaten since I have been in South East Asia and I would return simply to have another ½ dozen of these along with a nice chilled bottle of white wine in future.

Classic dishes like the Lobster Bisque and the Caesar Salad were both given a gentle “twist” by the kitchen, such as dispensing the Caesar salad dressing from an espuma gun to give it a much lighter, airier texture and serving the bisque – one of the best I have eaten – garnished with a lobster foam and a few drops of chilli oil. As a long-time London foodie, I was also impressed to learn both the restaurants head chef and the hotels executive chef spent time working with Marcus Wareing and Gordon Ramsay at the Michelin starred Petrus restaurant In London.

Onto the mains and the meat eaters on our table shared an enormous 1.5kg Tomahawk steak – essentially a bone in rib steak, so called for its resemblance to the native Indian weapon of war – exactly the kind of meat that benefits from being cooked on the open grill in this manner. We tried most of their side orders with the beef, from delicious and decadent creamed spinach to baby carrots, grilled asparagus, sautéed mushrooms, dauphinoise potatoes and impossibly creamy mashed potatoes

I was just as impressed with my beautiful tranche of Turbot – something which was a real treat for me to eat – the sweet, juicy flesh fell away easily from the centre bone and the simple chargrilled vegetable garnish was all the dish needed (along with a good squeeze of fresh lemon) the true sign of quality and freshness when it comes to seafood like this. Special mention must also be made to the delicious homemade bread which was served with an intriguing whipped citrus butter and additional citrus salt to sprinkle on it as well – the perfect match for all that lovely seafood.

We were all far too full to do dessert any justice, the Traditional Apple Pie was faultless but it was their gooey molten Chocolate Lava Cake that really shone with rich, dark chocolate oozing from its centre. The Fried Banana dessert with ice-cream was also interesting to try but completely defeated me after just one mouthful!

If you are a meat lover, I would say it is a safe bet that you would love The District, equally sharing a seafood platter and a bottle of wine would be a seriously impressive date night should you need to spoil your other half – I was a guest of The District on this occasion but all thoughts and opinions expressed here are my own. Expect to pay around 4000 THB a head for 3 courses with wine.

The District is open daily from 5-11pm Reservations can be made on 027970130

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