New chef Benjamin Rendel presides over a large open kitchen and grill room and can be seen preparing dishes and sauces with his team. A good selection of appetisers includes Boston lobster bisque with lobster remoulade on melba toast; and ragout of escargots and frog legs served in an onion compote on a thin puff pastry base. An impressive choice of premium Australian grain-fed, US and Wagyu beef cuts can be charcoal grilled, spit roasted or cooked in a wood-fired oven. A range of sauces includes hot Thai chilli. There is also a good choice of fish, pork and lamb dishes. Desserts are especially creative: check out apple tart with sharp green apple and cinnamon and caramel apple caviar on a thin pastry base.
The Landmark Bangkok, 138 Sukhumvit Rd, Bangkok 10110
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