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Main  >> Restaurants  >> Red Sky
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Red Sky

Address:Centara Grand at CentralWorld 
999/99 Rama 1 Road, Patumwan, Bangkok, 10330, Thailand
Phone: +66 (0) 2100 1234 Fax: +66 (0) 2100 1235 
Text: Vasin Srivarathanabul
 

If you haven't heard of Red Sky, now it is the time. After it opened about a year ago this Roof top dinning venue is still new and has become a must visit for people who enjoy dinning with tremendous bird eye views of this vibrant city. Located on the 55th floor of Centara Grand at Central World. The venue has an indoor and an outdoor seating area. The indoor area is nicely lit furnished with beautiful red wood floor and comfortable chairs with arm rest. There are large expansive windows provides panoramic views of the city.

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We were attracted to the center piece; a 2 story high oval shape glass wine cellar. To get the wines on the top a hostess dressed in white with wings is lifted with cables. It was real interesting to see this. The outdoor area is lit with artificial candles, floor lamps, the moon the stars and the night sky making a romantic atmosphere. The seatings are well spaced not much noise interference from other tables.    There are tables with smoking zones something rare for Bangkok and definitely a smokers paradise. On this roof top space 55 stories above ground level the only separation that prevents you from falling is the clear glass railing that does not block the view of Bangkok.

We were there the day before Christmas Eve on a week night. We had a nice outdoor table overlooking Ratchadamri road and Central World below. After 8pm the outdoor tables were all full, so reservation is recommended. It is best to come at around 6pm to see the Red Sky sunset (where the name came from). After being seated the informative attendant suggested some wines. He recommended Jacob Creek's Semillon Sauvignon Blanc to start the evening. The wine was properly chilled it has a hint of lemon with crisp, fresh and fruity notes. After awhile a big dish was presented on our table, the Seafood Tower for 4. It was a 2 story plate, the bottom plate was filled with chilled mussels, garlic clams and raw oysters. The raw oysters were fresh we could scent and taste the sea. The tops plate was filled with premium quality seafood chilled a large dungeness crab, 2 lobsters, 2 Alaskan king crab legs, 4 large tiger pawns, and shrimps. It was very large for 4 persons, 6 or 8 persons can share easily. The dungeness crab was fresh and nicely cooked the meat from the crab was easily pulled off from the shell in large chunks.


What followed was a Maguro tuna tartar, disced raw tuna with chilli infused sesame oil, crushed pine nuts with avocado and kousui pear chips. The flavorful appetizer has an interesting oriental taste to it. Crushed peanuts are used in many Thai and Asian dishes which the crushed pine nut gave similar effect but was different which made made our palette go wild. We did not miss out on the foie gras, a Pan fried Sarlet foie gras served with Candied carrots Dijion casis reduction and organic greens. The Foie Gras was nicely cooked, a tasty caramelized crust, the inside a very moist and smooth texture accompanied with an interesting sauce which we don't see much here is made of blackcurrant liqueur.
 


We've just finished the appetizers, the mains hasn't even started. It's going to be a big feast because we were almost full at that time, but we couldn't resist to try the signature mains. It started with Lambs, Roast Tasmanian Lamb cassoulet of Lingot beans house made lamb sausage and rosemary jus. The Tasmanian Lamb here was at a very high quality and cooked to perfection. Another interesting dish is 36 hours low roast US kobe beef short ribs on a wild mushroom and asparagus risotto. A real complex dish.  The New York Strip had to be a must, it is one of the most thickest and marbled piece of beef we had for quiet awhile. The texture and taste was hard to beat. The surface of the beef was very charred almost like a crust served with crispy onion rings.

After a variety of seafood and meat combination it only make sense to try the desserts. The desserts here are combinations of cakes, ice creams and sauces. We had a Valrhona Manjari chocolate cake, it come with caramel ice cream and orange caramel sauce. The cake was very moist and had a really intense chocolate filling which went well with the ice cream and refreshing orange sauce. Even though really full we had to try the Scotch whiskey ice cream just because of the name. It has an interesting flavor and scent but does not resemble whiskey too much.

After the wonderful feast here, all I can say is, come here for great ambiance and food all at the same time without considering cost.  If you haven't been here you are missing out on what luxurious lifestyle Bangkok has to offer.





Sample Menu

Seafood Tower  6,555

Maguro tuna tartar  455

Pan fried Sarlet foie gras  755

Roast Rack of Tasmanian Lamb  1,655

USDA prime "" Dry- Aged" New York Strip -13 oz   2,355

36 hours low roast US kobe beef short ribs   1,355

Valrhona Manjari Moist chocolate cake  355

Scotch whiskey ice cream 155

At-bangkok Ratings   
Ambiance:  5 
Food:  4.5 
Service: 4.5
Value: 3.5

Untitled Document
Updated :05 January 2010
Last Edit :06 January 2010
Page View : 155761
 
 
 
 
 
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