District Grill at Marriott Bangkok
District Grill at Marriott Bangkok
Bangkok Foodies Review – District Grill
COME FOR THE TURF, STAY FOR THE SURF. I downloaded the EATIGO App after a successful brainwashing advertising campaign, plastered around the Bangkok Metropolitan areas, practically sitting on my face. There were a few average restaurant choices and some very interesting seafood buffets, and Japanese options. But what stood out was the place I have been longing to sink my teeth into.
Finally! To District Grill Room & Bar, the place I’ve heard so much about, which naturally annoyed me, as I was yet to brag or bash it with the conviction of any good, respectable “foodie”. Moreover, you can score 50 % discount off the bill if you book seats at off-peak times. Frugal, being another endearing “foodie” trait.
The first thing I spotted at the entrance after walking up the grand marble staircase of the Marriott Sukhumvit was their promotional poster for Tomahawk Steak. The steak was shot in dim lighting with meat glistening in all its beautiful brown glory, giving an overall feel of desire and luxury. The District feels much the same. This is no Americanized hillbilly themed steakhouse. In fact, one would never guess without the roaring orange flames emanating from the open kitchen and the chalk blackboard integrated seamlessly overhead that grilled Steak was even the premise. Somewhere between a plush cigar bar and a slick bistro. The omnipresent foyer chandelier peeking through the venetians a teasing reminder you’re actually in a hotel.
By tradition, ladies should sit facing into the room or more specifically in this case, the kitchen (trust me on this one), it’s the hottest seat in the house. The rather dashing Chef Itthi Natayaporn’s will offer his recommendations. The Lobster Carpaccio (1,190++) was presented exquisitely – and taste so – although not at first. We’re so used to our seafood carpaccio doused with citrus and spice that we forget it actually came from the damn sea. Which was the case in point with this dish, real lobster taste highlighted by the art of delicacy. Again though, what’s with the over-abuse of bitter lettuce!?
Chef Itthi’s, White Truffle Asparagus creation, became my very first encounter with the subterranean albino vegetable. Incredible. Meaty and slightly firm in texture, with no bitter after-taste like its green counterpart, and with Chef’s buttery cream sauce and shaved truffle, a new-found ecstasy.
The last seafood dish was the Hokkaido Scallops (730++) with green pea, pancetta and white wine sauce. Needless to say, it too was excellent despite the distinct saltiness, which eventually overcame the dish. And here’s a tip: Wait for the scallop to cool down, the flavour intensifies two fold.
The Pièce De Résistance, the 240 days grain fed Tomahawk Steak from Australia, was sadly the biggest disappointment. Tender and juicy in all the right places but practically no taste. I guess we can’t blame the Chef for that one. And let’s be honest, that won’t be the first or last time I’ll be seduced by the sight of a big, fat, juicy piece of meat dangled in my face. Well done marketing!
The District Grill Room & Bar
Up to 50% OFF Here! http://goo.gl/73GVcL
2, Soi Sukhumvit 57
10110 Bangkok
Tel: 02 797 0130
Opening Hours: 5pm to 11pm
