Scarlett Wine Bar and Restaurant Pullman G Hotel Silom

| May 28, 2012

With wine bars in Bangkok mushrooming, every wine lover is always looking to try new places and find the best deal. On our recent visit to Scarlett Wine Bar, we were impressed with this place. Situated on the 37th floor of Pullman G Hotel Silom, Scarlett offers spacious but yet intimate ambience. Customers are free to choose open air terrace overlooking Bangkok’s skyline or air-conditioned dining area. For the hot and muggy night, we opted for indoor.


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However, this place is no ordinary wine bar. Not only it has over 150 excellent wine labels, at a very reasonable price, but the food here is also superb. A part of the menu at Scarlett is designed by Chef Manuel Martinez, owner and Chef of the 2 Star Michelin restaurant- Le Relais Louis XIII in Paris. Although Chef Martinez is not here on a daily basis, Executive Chef, Sylvain Royer, makes sure every plate is up to the high standard. We ordered 2009 Heartland Cabernet Sauvignon, a great Australian wine to go with our food and mostly from Chef Martinez’s menu.

 

 We started off with grilled lobster caesar salad (690 Baht). The lobster was grilled to perfection served with crisp romaine lettuce, homemade caesar dressing and crispy parmesan chips.


Next up is egg poached in Pinor Noir (360 Baht). The eggs were cooked by very low heat for an hour. The silky sauce was perfectly matched with the creamy yolks.
Succulent grilled scallops with truffle dressing (550 Baht). Scallops were rare in the middle, just the way it should be.

Roasted rack of lamb served with butter braised potatoes (990 Baht). Very tender lamb chops, they almost melted in our mouths. The potatoes were also tasty.

River pike fish dumpling with Chardonnay sauce (780 Baht). The dish was very delicate. It was a rare dish; it only had a slight fish taste and scent. What’s interesting was the texture, it was soft fluffy, moist, and full of cheese.

Followed with Pan Fried Foie Gras served with Rocket salad and honey raspberry sauce (790 Baht). The dish was beautifully presented but it tasted even better.

Pan seared beef tenderloin and 12 hours braised beef cheek (1,200 Baht). A very thoughtful designed by Chef Martinez and the star of the evening. Both cuts were equally tender but the beef cheek yield a smoother texture due to its 12 hours braised. This dish is highly recommended for beef lovers.

For desserts we had: Granny Smith Apple Tart (250 Baht). Crispy and tangy tart ans chewy all at the same time. This was our favorite.

Chocolate Fondant (280 Baht). Very rich, chocolate.

Grand Marnier ‘Soufflé’(250 Baht). Great Soufflé, not too sweet.

Rum Baba (250 Baht). For those who like liquor in their dessert, this a good one, very strong rum.

Mille Feuille ‘Grands Augustins’ (250 Baht). Very thin crispy pastry¸ a signature dessert at Scarlett.

To end our meal we had a Scarlett Board (1,490 Baht), an assortment of fine cheeses and cold cuts, including a 24-month old Parmigiano-Reggiano or the King of Cheese.

Scarlett Wine Bar has a complete recipe for success – a great ambience, extensive wine list, superb food and great value for the money.

Scarlett Wine Bar and Restaurant, 37 Floor, Sofitel Bangkok Silom Hotel, 188 Silom Road, Bangrak, Bangkok, Thailand 10500. For reservations, call +66 891088744.

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About the Author:

vasin Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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