Review

The Rib Room is the sky-high temple of prime meat cuts at The Landmark Hotel. French chef Philippe Gaudal and his team apply judicious culinary panache to maintain the venue’s positioning alongside other beef-focused rivals in Bangkok. Steakhouses hold a unique, nostalgic charm in the fine dining scene, and The Rib Room epitomises this allure, a popular part of the Bangkok restaurant scene for nearly twenty years. Chef Philippe leads the open kitchen with flair, showcasing dishes like garlic-laden escargots paired with sourdough, parsley butter, and rich bone marrow. The flavour journey continues with classic caesar salad prepared tableside and pan-seared scallops with crispy rice and Spanish saffron velouté. Rib Room shines in its choice of mains, which are predominantly beef-focused. Signatures include steak diane with a decadent brandy and mushroom sauce or tournedos rossini with Australian tenderloin and pan-fried duck liver, surrounded by a velvet truffle and Madeira sauce. Away from the steaks, Maine lobster served grilled or thermidor is simple seafood magic, while a perfectly pink rack of lamb with roasted garlic and wood oven-baked turnip is another excellent choice. Raving about a cut of beef may feel slightly old-fashioned, but the exceptional quality of the food and wine offerings here is hard to resist. Finish with classic crêpes Suzette, flambéed at the table.