Dinner at Trader Vic’s

| November 19, 2013 | 0 Comments

Review: Trader Vic’s Anantara Bangkok Riverside Resort & Spa

For many Bangkokians, Trader Vic’s is known for its sumptuous Sunday brunch. We admit that we are also a big fan of Trader Vic’s Sunday brunch; simply, because the varieties, the quality of the food, as well as the value are hard to beat. However, we discover that there is more at Trader Vic’s when we recently visited for dinner. At night, the restaurant dim lighting offers a cozy feeling, while the Polynesian décor adds charm to the space. And the most important of all eclectic Pacific Rim cuisine drew our full attention. Trader Vic’s is an American restaurant chain, originated in San Francisco. The Bangkok branch started more than 10 years ago. Back then there were not too many branches but now there is a Trader Vic’s in almost every continent.

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For the evening, we started with the world famous cocktail – Mai Tai, which was invented by Trader Vic’s (Victor J. Bergeron the founder) in 1944. We went for Mai Tai wave, which offered three kinds of Mai Tai where you can choose from a many varieties. We end up choosing the original Mai Tai 1944, Mango Mai Tai, and Guava Mai Tai. They all tasted different and similar at the same time which makes for many sips to identify how different they are. It was for sure strong and sweet and the next thing we noticed was the rum kicking in.

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Freshly made warm Ciabatta bread served with crush garlic jam, chili jam, and butter. We could not stop eating it. The bread was very nice and warm, it went well with the crush garlic jam, and butter but the chili jam was very much like ketchup.

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A slice of salmon terrine, a complimentary from the chef.

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Cosmo Tidbits (480 baht): A sample of crispy prawn, Crab Rangoon really much like a Chinese dim sum and char siu barbeque pork ribs was like American spareribs. It was a mixed culture dish.

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Seared King Sea Scallops (680 baht): Seared king sea scallops glazed with tamarind sauce, served with green mango salad and toasted shallots. Perfectly seared king scallops were sweet, and succulent. Still raw in the middle, the way it should be. We thought the green mango salad was a touch of Thai influence but the green mango was very sour and overpowered the sweet scallops.

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Hawaiian pork chop (1,150 baht): Kurobuta double cut, barbeque pineapple, maui onion, potato mash. Cooked in Trader Vic’s famous wood-fired Chinese ovens dates back to the Han Dynasty (206 BC – 20 AD, it is completely different from a traditional barbecue.  The indirect heat made the pork chop very tender and luscious. The barbeque pineapple and maui onion were also nice additions. This one also had a Thai taste to it.

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Paired with 2009 Chateau Martinon, Bordeaux Superieur, France. A very nice red to go with food with high fat content like Kurobuta pork.

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Steak Diane (1,250 baht): Tenderloin filet, brandy shallot cream sauce roasted potatoes, seasonal vegetables. Although the thick tenderloin was filet for thinner steak, the result was still amazing due to the excellent quality of the beef. The steak was cooked rare in the middle, the way tenderloin should be cooked, and the brandy shallot cream sauce perfectly complimented the steak.

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Paired with 2012 MontGras Merlot, Chile. A smooth and rounded red, nice paring to steaks.

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For desserts we ordered Tahitian Coffee Crème Bruleé (235 baht). Very nice smooth and silky crème bruleé with a nice coffee aroma.

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Crepe Suzette (250 baht). Prepared and flambéed at the table with dark rum served with vanilla ice cream. The freshly made orange caramel sauce with dark rum was the key to this dish. Before serving, a splash of lemon on the crepe also gave an extra layer of citrus fruit. Serving with vanilla ice cream, this crepe suzette was simply one of the best ever !!

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Lollipops chocolate covered ice cream, a nice ending to a pleasant evening.

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Daily live Cuban band.

When talking about the Pacific Rim, it involves a wide range of countries, which makes the food here very diverse.  The taste of American, Thai, Chinese and even Indian can be discovered here. Trader Vic’s franchise promises exotic food, potent cocktails, authentic décor and live entertainment. Trader Vic’s at Anantara Bangkok riverside certainly has delivered an interesting choice for food enthusiast to try something familiar but different.

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Vasu Srivarathanabul
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