Review

Rib Room & Bar Steakhouse celebrates the art of prime beef and fresh seafood. Its deep red interiors wrap diners in an intimate ambience, of timeless elegance, with a view of the Bangkok skyline. Appetiser aromatic lobster bisque, its rich velvety broth cradling tender lobster, accompanied by a tangy, creamy remoulade is mixed with lobster meat. Seared Hokkaido scallops, presents sweet flesh crowned with crispy rice. Scallops sit in a Spanish saffron velouté, with a subtle depth from stock and blond roux, creating a harmonious balance of sweetness. Homemade fettuccine is coated in Newburg sauce, a velvety blend of butter, cream and egg yolks that envelops each strand of pasta. The sauce enhances the delicate sweetness of the lobster. Snow fish fillet is lightly seared and glazed with white miso paste, adding savoury depth, and served with pistachio, pea purée and seaweed ash. Meat selection includes a standout 400-day grain-fed wagyu ribeye, accompanied by a choice of sauces and sides. Peppercorn elevates the meat’s natural flavour and smokiness, served alongside mashed potato. Dessert arrives as a Grand Marnier crème brûlée, with orange-flavoured custard cream and fresh berries for a tangy contrast. Apple tarte tatin, subtly spiced, is served with ice cream that melts into the pastry. The wine list offers a wide selection from the cellar with expert recommendations.