One of the city's best gourmet steakhouses celebrates its fourth anniversary with a 'fantastic four' menu
Reopened in November 2006 with a striking, urban-chic interior, RR&B _ or the Rib Room and Bar, as known among Bangkok's steak buffs of previous decades _ is going strongly into its fifth year after the revival with a long-held reputation as one of the city's best gourmet steakhouses.
To celebrate its fourth anniversary, from now until the end of the month the restaurant features a menu prepared with four top-class ingredients.
The "fantastic four", as they are called, are Iranian black-label caviar, Gillardeau oyster, French foie gras and matsuzaka beef.
Priced 4,000 baht per person, the four ingredients will be highlighted in a five-course dinner menu (which tonight started with pre-dinner cocktail canapes and was paired with fine French wine of grand cru class) designed exclusively for the occasion.
The first course, Oscietra Iranian black label caviar and Brittany Gillardeau oyster (1,200 baht when ordered as an a la carte item) with Granny Smith apple and carrot jelly presented a pleasant sweet and salty combination of the marine harvests and refreshing fruit zest.
Following the light and chilled first dish was warm and buttery pan-seared Brittany blue lobster with red wine sauce and trumpets mushroom (950 baht as an a la carte dish).
The supple blue lobster meat and claws, simply cooked with salt and butter, came bathed in salty red wine sauce, and proved delightful in both taste and texture.
The next warm dish is Southwest of France foie gras duo (950 baht as an a la carte choice). It presented a nice, thick piece of firm-textured, pan-seared goose liver crowned with crispy, gold-laced beignet _ the size of a golf ball _ with smooth foie gras filling. The luxurious liver was complemented nicely with fruity, cabernet sauvignon grape sauce.
Before proceeding to the next course, a scoop of tomato-basil sherbet, served on ice sculpture, will provide guests with a very refreshing palate-cleanser.
For the meat dish, RR&B decided to put aside its all-time best-selling Australian grain-fed to spotlight the softer and juicier Japanese matsuzaka beef (2,500 baht as an a la carte item).
In a trim, rectangular slice, the super tender matsuzaka sirloin was grilled to perfection and served with black truffle-scented crispy polenta, comfits of garden vegetables and tarragon bearnaise sauce. With the very high marbling score (a conservative steak aficionado may find it too fatty), the matsuzaka offered a perfect mouthfeel thanks to a right proportion of the aromatic beefy flavour and its delicate, burst-in-the-mouth fat. The meat was enjoyed with the mashed cornmeal, creamy herbal sauce and crispy and deep-fried black truffle flakes.
To wrap up the 2010 celebration, the experimental-looking molecular black forest (350 baht as an a la carte) fairly did the job.
Of course, nothing but the genuine, juicy slap of beef can best justify a good steakhouse. So while sampling RR&B's special anniversary menu, we didn't miss the opportunity to check out if its signature dish was still as praiseworthy.
Promised to be the best bet for keen steak fans, the Australian 400-day tenderloin (2,100 baht) from the regular menu offered me and my beef-addict friend a true joy of steakhouse visiting. The 250-gramme piece, cooked medium to our liking and requiring no other seasonings but a drizzle of salt, yielded just a perfect chew with great, unbeatable beefy taste.
To cater to non-beef eaters, the restaurant has a variety of seafood dishes. We also tried Dover sole meuniere (2,100 baht) and were very pleased with the supple and naturally flavourful meat of the flat fish, pan-fried with nut-brown butter and accompanied with seasonal vegetables.
The restaurant is always packed, especially during this time of the year. So, reservations are highly recommended.
More info: http://www.bangkokpost.com/leisure/cuisine/207142/more-than-a-reputation-at-steak