Steak out

Steak out

SOCIAL & LIFESTYLE
Steak out
Trio surf ā€˜nā€™ turf. Photos courtesy of The Steakhouse Co.

In the neon-lit entertainment district that is Patpong, a steakhouse is probably the last place you would think of dining in for quality meat. And yet, as my friend and I walked into a small alley off Silom Road, past through rows of booths and stores selling touristy souvenirs, The Steakhouse Co., a contemporary bar and grill steakhouse lies in stark contrast with the go-go bars nestled further within the alley.

The restaurant's bright red logo, which lies against its dark wooden front, is inviting enough for us to see what meaty goodness lies in store. Once inside, the dark lighting sets the mood for an intimate dining experience. The interiors consist of wooden tables, crimson cushion seats and bricked walls, all very American-esque of a steakhouse. A bar sits on the right from the entrance, with shelves filled to the brim with an assortment of liquor and hanging wine glasses. On the far end is a fridge where imported meat is carefully dry-aged, as well as a freezer displaying the various cuts of meat. You can peer through a small window into the open kitchen, where you can see your meat being cooked with care.

Diners also have the option to be seated on the small terrace area, where they can have a smoke, crack open a cold one with their mates and soak in the lively atmosphere of Patpong.

The Menu

The menu is by head chef Krittin Kerdnaimongkol or Chef Moo, who has previously worked as head chef of the classy nightclub Ku De Ta / Ce La Vi in Sathon (now known as The Club @ Koi). A veteran chef who has had previous cooking experience abroad, Chef Moo is a professional when it comes to cooking steaks.

We looked at the LED menu, which, when opened, lights up. From the soup and appetisers, we went for the French onion soup (B220) and the platter of mixed cold cuts (B365), which is for sharing.

The soup, dipped in sherry wine and topped with a crusty Gruyère cheese gratin, is highly delectable. Served hot and rich in flavour, the blend of caramelised onions, sizzling beef broth and crusty cheese is a great way to start this steak journey.

The cold cuts, which consist of pieces and slices of parma ham, spicy salami, Napoli sausages, mortadella, Brie, tomato confit and dry apricots, are abundant in quantity and each have their own distinct taste and is best enjoyed with a glass of red Merlot wine (B390 per glass).

The Steakhouse Co. aims to bring a wide selection of high-quality imported cuts of beef from the US, Australia and Japan. All of their steaks are served with one of seven potato side orders and one of 11 sauces/condiments, of your choice.

Front left: French Canadian lobster; Apple and raisin crumble.

I went with the 250g Australian Black Angus sirloin (B1,350) with red wine mushroom sauce and a side order of curly fries. We also tried the steakhouse's signature Trio Surf 'n' Turf (B1,250), which are three cuts of steaks -- the New York striploin, Argentinian striploin and Australian Black Angus Tenderloin -- seared with tiger prawns, covered in blue cheese sauce and served with potatoes.

I like all my steaks medium rare and it was cute to see each steak being served with flags to indicate the level of rarity and the country flag where the steak originated from.

Food manager Alexander Leow or any of the attentive staff will bring a box of steak knives for you to choose to cut and eat the meat with. I found the dry-aged steak to be chewy and coupled with the red-wine mushroom sauce, the taste was sweetly enhanced.

The triple steaks of the Surf 'n' Turf were smaller in size but fair considering the price. The creamy and sour blue cheese sauce blended well with the tender slabs of meat. We also tried the French Canadian lobster (B1,410), which has been split in half and grilled with melted garlic butter on top. While my friend had found it well made, it was a little bit dry for his taste.

For dessert, we indulged in the Apple and raisin crumble (B240). Served with a cup of vanilla ice-cream and a small pot of vanilla bean sauce, it is a cold but sweet and crunchy way to finish a long, filling meal.

Insider's Tip

Be sure to check the chalkboard at the front of the restaurant to see what the daily special is. The restaurant has happy hour from 5-7pm where you can have a pint of beer or a glass of wine, perfect for after work pleasure. However, the promotion only applies if you are seated on the terrace. The restaurant, though previously opened from Mondays to Saturdays, is now open daily. Meals can also be catered to suit your allergies and dietary restrictions.

Value & Verdict

While the location may not be the most ideal place for a family gathering, The Steakhouse Co. is a risky step in the right direction to change Patpong to include a restaurant with high-quality food. The place may be a bit tricky to find, but it is within walking distance from BTS Sala Daeng and MRT Silom stations. Just look for the small sign hanging on the edge of the alley. The restaurant is open until late, so if you're hungry for some fine quality midnight dining, look no further.


THE STEAKHOUSE CO.

STEAKHOUSE
9/8 Patpong 2, Silom Road
Daily 5pm-1am
061-097-8325, http://thesteakhouseco.com, http://fb.com/steakhousebangkok

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