When thinking about steaks in Bangkok, one of the first places a Bangkok veteran would think of is the New York steakhouse at the JW Marriott. It established its’ reputation since it opened 10 years ago. We were there to check out how it has matured.


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Located at the second floor of the JW Marriott, the New York steakhouse is decorated with dark tone furnishings. We were greeted by the friendly hostess. She guided us to our reserved private room. Heavy leather cushioned seats and dark wood dominated the whole dinning space. Beautiful commissioned black and white photos of downtown Manhattan cover most of the walls. There are two private dining rooms, the main dining space and the cocktail lounge for pre-dinner drinks. 

Khun Bee our waitress suggested a Santa Margherita Pinot Grigio '08 to start the meal. She recommended the smoke salmon, clam chowder and Caesar salad for starters. A huge piece of salmon was rolled in on a trolley. The salmon was cut and prepared at our table.  It was a good healthy starter.  The Cesar’s salad was also prepared at our table. Khun Bee prepared the dressing by whisking olive oil, vinegar, salt, mustard, garlic lemon juice and anchovy altogether in the wooden bowl. Before serving she dressed one roman lettuce with the dressing and offered us a taste. It was just right. The fresh lettuce was carefully dressed and served with real bacon bits and croutons.  The clam chowder was also very nice, creamy and chunky with a lot of clams but maybe a bit too heavy considering our main course was going to be steak. So I had to stop myself not to finish it.

For the main we had the surf and turf, a nice sized Maine lobster with a filet mignon.  The lobster was grilled perfectly.  The smoky aroma and sweetness from the lobster was rewarding.  Our filet mignon was-- about 2 inches thick-- very flavorful and tender. It cut almost like butter. 

 
Another main we had was the Tomahawk.  While it sounds like a weapon or an American Indian tribe, it’s a new cut of beef that has been around for just 2 years. It’s named after an axe of the America Indian because it’s a part of the rib eye steak that comes with a bone, which resembles the handle of an axe. Our Tomahawk is an Australian wagyu beef with very nice marbling. The unique thing about this cut of beef is it’s sheer size, which usually starts at one kilogram and could be weight up to 2 kilograms. Here the chef himself brought the one kilogram of perfectly cooked steak to our table on a trolley then carved to thick pieces. The charred smoky and flavorful steak was served with wild rocket salad and chef’s trio sauces. It can easily serve two to four people. Khun Bee recommended a medium body Chilean wine Santa Alicia Millantu 2006 to go with our steak.

For dessert the chef prepared a special combo platter which included a chocolate lava cake, New York cheese cake, apple pie, and ice-cream. After the steak there was hardly any room for dessert but we could not resist. My favorite was the chocolate lava cake and New York cheese cake.


Sampled menu

Traditional Smoked Salmon         590

New England Clam Chowder       350

Caesar Salad       450        

U.S. Surf & Turf    2,780

Spice Rubbed Tomahawk Wagyu Roast Beef       3,650

Santa Margherita Pinot Grigio '08                              2,300