FirePlace Grill Intercontinental Bangkok

| June 22, 2015

FirePlace Grill is located at the Holiday Inn Bangkok and the Intercontinental Bangkok in the Chitlom area. FirePlace Grill is one of the oldest steak houses in Bangkok that still exist. That being said, the restaurant is well maintain and has been through many renovations, the dining space is not old at all, but there is a classic old world charm to its ambiance. From the chaotic street outside the first step in the restaurant is the complete opposite, immediately I feel the calmness of this place like old whiskey; smooth and gentle.

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The restaurant is dimly lit surrounded by wooden shelves filled with bottles of interesting wines. The center piece of the restaurant is the open kitchen.


After being guided to our table, the charismatic restaurant manager suggested to start with a chilled Semillon Sauvignon Blanc, 2013 Clancy’s Peter Lehmann (460); is refreshing with nose of picked tropical fruits and gooseberries.


Amuse  bouche; fish with ratatouill


The menu offers a wide selection of items not just steaks. I’m a real raw food fanatic, if you have seen my previous reviews I always start with something raw. The oysters here really caught our eyes. They offer two types of freshly shucked oysters Fine de Claire (150 per piece) and Tsarskaya (200 per piece). The Fine de Claire has full flavor of the sea on the other hand Tsarskaya is mild and creamy.


Pan fried scallops (1,000) with cauliflower espuma, crispy cauliflower, chorizo bits, and parmesan crunch; a beautiful dish with many textures and tastes.


Pan roasted sea-bass (800) with leek vichyssoise and Har Gau tortellini and dill Chardonnay cream; sea-bass was cooked perfectly with crispy skin the 2 sauces make it more interesting.


Pinot Noir, 2013 Brancott Estate (600); Pleasant, charming wine with cherry and crushed strawberry flavours



As it is a steak house the main event would be the Duet of Tajima Wagyu (2,500); grilled sirloin 7+ marble score, 24 hour braised short rib 6+, foie gras croutons, garlic mashed potato, carrot fondant, and red wine jus. It certainly was a great recommendation by the chef de cuisine Sebastian Reischer. The steak has the best of both worlds; a very juicy meaty seared steak and a flavorful beef that is off the bone tender. This dish is a must when you come here.



For dessert we went for the crêpe Suzette (750 for two people); the staff will bring a trolley to cook and flambé the crêpe right in front of you. There is a choice of banana, strawberry or orange caramel sauce serve with vanilla ice cream. It is a bit pricey but it is far more superior to ones you get at the buffets.


Petit Fours

About the Author:

Current: Editor of, 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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