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Penthouse Bar & Grill

Address:88, Wireless Rd., Lumphini, Pathumwan, Bangkok 10330 Thailand

Tel:+6620121234

Service day:Everyday, Service hours: 16:30-00:00

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Official description

Penthouse Bar & Grill, which opened three weeks ago at the Park Hyatt Bangkok, presents to epicures a culinary poise that is on par with the hotel's style-centric sophistication.

The triplex venue unifies a grill room with an individually highlighted cocktail bar, whiskey room and secretive-yet-exquisitely decorated chef's table chamber.

https://www.facebook.com/pg/PenthouseBarandGrill/about/?ref=page_internal, bkkph.penthouse.reservation@hyatt.com, https://bangkok.park.hyatt.com/en/hotel/dining/penthouse-bar-grill.html

Rating

Editorial Reviews

The Holy Grill

Prime cuts of meat, fish and drink take centrestage at the Park Hyatt Bangkok

Charcoal-grilled Surf & Turf.

 

Penthouse Bar & Grill, which opened three weeks ago at the Park Hyatt Bangkok, presents to epicures a culinary poise that is on par with the hotel's style-centric sophistication.

The triplex venue unifies a grill room with an individually highlighted cocktail bar, whiskey room and secretive-yet-exquisitely decorated chef's table chamber.

Decked out to depict the intimate urbane feel of a Neo Romanesque-inspired New York apartment, the F&B complex is tastefully dominated by black, gold, leather, wood and marble veneers. A glittering view of the Bangkok skyline and upbeat club tunes lent a modern day vibe to the warmly-lit place.

The overall sensation was alluringly mystic especially when compared to the hotel's previously debuted outlets -- Embassy Room and Living Room -- that were as bright and sober as The Sound Of Music's Maria von Trapp.

Prime cuts of meat and seafood prepared with utmost passion take centrestage at the Grill's kitchen.

Amiable and dexterous Canadian head chef Andrew Dickie leads the team at the dynamic, glass-façade cooking station. His 35-item menu offers a comprehensive selection of steakhouse staples at attractive prices.

Being a beef enthusiast who considers a rich fatty mouthfeel a luxury of eating, I couldn't miss sampling the Grill's rendition of roasted bone marrow (450 baht).

The collagen-rich delicacy was cooked with garlic and served piping hot in the bone accompanied by sourdough toast. Sprinkled lightly with coarse smoked salt, the soft and spreadable marrow promises to send its fans to culinary heaven.

The dynamic cooking station and glittering view of the Bangkok skyline add to the atmosphere.

Even more praiseworthy was the French onion soup (250 baht). Chef Dickie's subtly soothing recipe of caramelised onion and gummy Gruyere gratin proved one of the heartiest and most delicious I've ever had.

From the list of flame-grilled steaks, we settled on Rangers Valley rib-eye (1,450 baht). A crossbred between Black Angus and wagyu, this famous Australian beef is treasured for its high-marbling. The 300g cut that arrived at our table didn't fail to provide flavourful, fat-permeated succulence.

Accompanying the steak was a large garlic head that had been slow-roasted until the cloves were soft and creamy. A choice of sauce, from options such as Béarnaise, red wine reduction, green peppercorn, Argentinian chimichurri and Thai-styled spicy jaew, are on offer.

While side dishes, including mashed potatoes, mac and cheese, sautéed mushroom, creamed spinach and duck-fat fried potato wedges (160 baht each) are available, as well.

The baked macaroni cheese casserole, which sounded rather homespun, was raised to a gourmet level with the addition of porcini and morel mushrooms. The aromatic shrooms gave a refined dash to the dish that made it one of our most favourite side orders.

The dynamic cooking station and glittering view of the Bangkok skyline add to the atmosphere.

Undecided diners won't regret ordering the Surf & Turf (1,950 baht) -- a simple yet flawless duo of lean 180g USDA Prime tenderloin medallion and half a Canadian lobster. Perfectly cooked to result in supple and naturally sweet meat, the dish was delicious.

I highly recommend the Patagonia toothfish (1,350 baht). A 180g fillet of the southern Atlantic cod icefish is flash-charred over flames to acquire a smoky charcoal whiff. Compared to the glossy, fatty black cod aka "snow fish", the toothfish, which was delicious and supple, offered a less cloying mouthfeel.

The dessert menu well reflects the kitchen's aspiration in delivering the profound comforting taste of home.

The caramelised lemon tart with blueberry and lime (310 baht) was a winner. But for a more whimsical choice, try the Penthouse sundae (370 baht), which comes with three flavour options.

The highly-marbled Rangers Valley rib-eye steak.

Passing the likes of strawberry Romanoff with Grand Marnier and Mont Blanc with chestnut and cherry meringue, we were delighted by the Irish coffee with vanilla soft serve, espresso, Baileys and Chantilly.

Beverages are curated to complement the food. Selections range from craft beers to a variety of wines by the glass, cocktails and non-alcoholic drinks.

Service was brisk, friendly but not yet a pedigree 5-star standard.

Reservations are highly recommended.

Flame-grilled fillet of Patagonia toothfish.

Roasted bone marrow with garlic and sourdough toast.

Location

88, Wireless Rd., Lumphini, Pathumwan, Bangkok 10330 Thailand

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