Best Restaurant Bangkok: Awards 2006
1. American
New York Steakhouse
With subtle lighting, huge high-backed leather chairs and 1930s American jazz, New York Steakhouse offers a sublime evening's dining. One of the chief plusses, aside from the premium cuisine, is that there's always something to look at. The walkway to the restaurant provides a great view of the JW Marriot hotel lobby, where a piano player entertains lounging guests. Inside, vintage photographs of the Big Apple adorn the walls, while the open kitchen's enormous American char grill is clearly visible.
The list of martinis is almost as long as most eateries' wine list, and the thoroughly recommended aperitifs are mixed right at your table. Excellent freshly baked bread is brought as you peruse the menu and occasional specials card, and the courteous staff are eager to please and happy to help you make your choice.
Caesar salad and the prime rib are prepared tableside, to your specifications, while seafood is fished out of a kitchen-front tank, ensuring freshness. Oysters Rockefeller – choose from US or French – are presented on a bed of sea salt, with generous helpings of Monterey Jack cheese smothering the delectable shellfish. Only certified US and Australian beef is used, though Argentinian and Japanese meat is also available. The steaks are prepared to perfection and presented on the restaurant's trademark bull head platters. Tel: 02-656-7700
Bourbon St Bar & Restaurant
For two decades Doug Harrison and his restaurant has been dishing out a little bit of Americana. Popular with locals, expats, and tourists, this is the place to go if you want to sample Creole/Cajun like that in New Orleans. The homey atmosphere, friendly staff, and the genial presence of the owner make for a wonderful dining experience. Just remember to bring a big appetite along.
Begin your culinary carnival with a platter of buffalo wings, fire wings, and smoked chicken wings. Order a jug of Doug's special margarita to douse the heat from the fire wings. The potato skins filled with bacon bits and cheddar cheese, or Cajun “Popcorn” shrimp with its special spicy batter, served with tiger sauce will keep you going till you are ready for something more substantial. And there is plenty to choose from. Hot favourites here are the boiled crawfish, gumbo, jambalaya, crab cakes and blackened shrimp. But there is a general consensus among regulars that nothing beats the blackened red fish. Made famous by chef Paul Prudhomme in New Orleans it is simply fish fillets dusted with spicy Cajun seasoning and cooked in a cast iron skillet. Scrumptious hardly begins to describe it. There is plenty more to choose from but don't leave without trying the Georgia pecan pie. Tel: 02-259-0328-9
Tony Roma's
Glass, wood and metal accessorise the latest outlet of this popular restaurant chain that serves up solid American fare, giving it a very contemporary yet cosy atmosphere. The two-level restaurant features regular seating as well as plush booths and can seat 190 people. Best known for their mouthwatering rib dishes the world over, Tony Roma's serves up a lot more than just that.
Their signature onion loaf, giant hand-cut onions, breaded, deep fried and served with a BBQ mayo dipping sauce, is certainly recommended, as is the Appetiser Sampler that includes fire wings, potato skins and mozzarella sticks. If an increasing waistline is a source of worry, then order the Sonoma salad that comes with mixed greens tossed with green apple slices, pecans, dried cranberries, Blue cheese crumbles, fried chicken tenderloins lashed with red vinaigrette. And if cocktails or mocktails rock your boat, they have an interesting catalogue to tempt your palate while you await your order.
For mains, the menu tempts with a fair selection of chicken, seafood and steak dishes, but sample what they are famous for, especially the Original Baby Backs, ribs cut from tenderloin and basted with their original BBQ sauce. Simply mouthwatering! Round of your meal with a skillet cookie sundae, a giant chocolate chip cookie topped with vanilla ice cream and hot fudge. Tel: 02-254-2912
2. Buffet
The Dining Room
Grand Hyatt Erawan's The Dining Room is located in the hotel lobby and combines casual elegance with comfort. The buffet tables are laden with plenty of international dishes, but there is a special emphasis on Asian favourites.
Take your time over a meal here and it will be easy to sample much of the delicious fare on offer here. You are spoiled for choice at the appetizer table, but you won't go wrong with salmon rillettes with croutons, the prawn and melon salad, antipasti with vegetables, or even the beetroot and feta salad. If you prefer something with a little more bite to it, the nam tok moo is a good choice. Also check out the colourful selection of sushi and sashimi. Appetite whetted, make a beeline for the beef stroganoff or the melt-in-your-mouth grilled lamb chops. If red meat is not your thing, then sample the chicken with a scrumptious onion crust, or equally tantalising seafood with tomatoes and olives.
The dessert table is laden with delectable gems like summer berry pudding, peach pie, crème brulee, bread and butter pudding, and khao niew mamuang, but bear in the mind that cheese platter is well worth a visit as well.
NEXT2 Café & Terrace
With its riverside location and awesome selection of Asian and cosmopolitan dishes Shangri-La's NEXT2 is an act hard to match. And making a choice from the myriad dishes on display at the six live cooking stations and walkabout buffet areas is difficult. Begin with an assortment of tasty morsels like fresh oysters and king prawns that come with a variety of dips, or sample the numerous hot and cold salads along with the staggering variety of cold cuts, pates, and smoked salmon.
Lovers of Asian cuisine take their pick from the colourful array of sushi and sashimi, or go local with pork satay in peanut sauce. Robert Mondavi's Woodbridge chardonnay with its classic dryness and fruity flavours makes the perfect companion to the start of your evening. Don't rush this meal; take frequent breaks to watch the riverine panorama before you make another sortie to the buffet tables.
Follow up with a slice of roast beef, ham or lamb, assorted vegetables, or pan-fried foie gras. But don't forget to check out the Mongolian stir-fry station that allows you to combine a selection of meats, vegetables and sauces to create your very own dish, or the adjacent Indian Tandoori and seafood BBQ stations. If you can still stomach more food, then the dessert counter is not to be missed.
Marriott Café
An amazing variety, a focus on freshness, small portions (frequently replenished) is what sets the buffet at the Marriott Café in the JW Marriott apart from the rest. Guests are offered a choice of Western and Asian dishes and there is something for everyone.
Let the tomato and mozzarella salad and spicy beef soup set the mood for a satisfying meal here. Follow that with a selection of excellent antipasti that should include a serving of goose liver terrine. The seafood here is top quality and there is a large assortment to choose from, but what get top marks are the Maine Boston lobster and the White Purle Oysters from France. A small corner of the buffet offers a taste of India with fish kebabs, turmeric rice and lamb curry.
If Thai food is more your thing, there are traditional hot and cold salads as well as the classic curries. The Nua Poo Choop Pang Tod (deep-fried crabmeat in flour) and the Yam Thua Plu Kai (wing bean salad with chicken are recommended. Other dishes guaranteed to keep you returning to the serving tables are the baked oysters, crevette Provencal, and the pan-fried mackerel with basil froth and truffles. The choice of pastries and cakes is sure to satisfy even the most demanding sweet tooth.
3. Chinese
Mei Jiang
A light contemporary setting perfectly relaxed for some amazingly innovative Cantonese cuisine. Before each course is served the appropriate tableware is laid on the table. Salmon "Yu Shang" and crispy vegetable salad was the first dish to use non-traditional Chinese ingredients and giving a peppery tang to the contemporary menu. His Spice lobster and coconut roll, the dish that won Chef Tam a gold medal at World Association of Chinese Cuisine in Guanzhaou bring some Thai taste elements. These were served with The Peninsula Cuvee Chardonnay exclusively bottle from the group in Mount Aire Australia. At a time when large wine glasses are fashionable, the smaller sized glasses, which were replaced each time a re-fill was required were equally as pleasurable to drink out of. Lamb is rarely seen on Chinese menu and Fried lamb chop with lemongrass sauce and baby spinach was most welcome. The cop was thinly sliced, perfectly lean with a low bone to meat ratio and a delicious sauce. The thoughtful waiter recommended a glass of Peninsula Shiraz to pair with the lamb. Interestingly egg rather than rice noodles were served with braised South African abalone. The perfect Cantonese culinary experience professionally delivered. Tel 0-2681-2888
The Mayflower
The Mayflower had been a significant Cantonese restaurant for nearly 30 years. With its fine collection of antique Chinese porcelain and antiques it feels as like dinning in the luxurious home of a wealthy Chinese merchant. Stylishly laid tables with crisp white linen, crystal glassware and elegant silverware. A touch of traditional formality that was modern and comfortable. Tea with a meal is important for the Chinese and the Mayflower has selected fine of the finest tea served with the ritual of the tea ceremony from a trolley beside the table. The wine poured was the Dusit Thai Cuvee from Domain St Georges, a pleasant and affordable Chardonnay at B1,300 per bottle. To start sliced carrot & papaya in vinegar and crab wrapped in seaweed then deep-fried. Next drunken chicken- cold meat in a Chinese wine; bamboo pith; deep-fried minced shrimp on toast and fish maw. A delicious hot and sour soup was brought the table in a sliver bowl with a cover that dropped underneath when lifted. Our main course a filet of beef in a sweet and sour sauce that was tasty and light. It's a very neat quality service.
The Mayflower, The Dusit Thani Hotel, 946 Rama IV Rd, Tel 0-2200-9000
Bai Yun
From the 60th floor there is a sweeping view of the city. The burgundy and silver high ceiling gives the feel of imperial dignity. The high backed wooden chairs and two tones of silver grey table clothes give a classically inspired contemporary elegance. Tea is to Chinese cuisine as wine is to French. A tea sommelier is on hand to serve over 30 types of premium oolong, pu-erh, green, red and scented teas from an authentic Kunming tea cart. With great skill he performs the time-honoured ritual of the tea ceremony. The food style is Nouvelle Cantonese a slightly refined version of the original serving Poached Sea Conch with Shrimp Paste Dip and Bean Sprouts; Crabs Claws with Black Pepper. Peking Duck is served with ever crisp skin but and interesting twist came when the minced duck meat was brought back to the table in taro cups that didn't shatter when bitten into. A full vegetarian menu is also available with such tempting delights as Wok Fried White Asparagus, Black Mushrooms and Tofu. The gracious Ghuzeng player performing traditional Chinese Melodies rounds off the ambiance. Bai Yun, Banyan Tree Bangkok, Tel 0-2679-1200.
4. French
Reflexions
There is an essential contemporary electric feel that a modern French restaurant needs. Walking in its inviting and exciting. Chef Martin Faist is passionate about the tastes, flavours and quality of the food he serves. Its light and well thought out with every ingredient he uses there for a specific purpose. His amuse bouche of smoke foie gras an ingreging way to start the meal. Progressing onto a marinated scallops carpaccio with seared salmon and citrus dressing, the green and orange sauce are as pleasing to the eyes as they are refreshing to the palate. The taste of the crispy frogs' legs with blue cheese and hazelnut dressing plays delightfully in the mouth. Then his sea urchin cream with poached oyster ravioli was delightful. To this point a Tres Bagos Sauvignon Blanc from Portugal part of their wine boutique collection was served. With the oven roasted squab with creamed artichoke and braised fennel and the pan fried Challans duck on rosemary chestnut puree a 2004 Merlot by Luca and Ingrid Bein from South Africa was poured. Here the quality of the service matches the quality of the food with all guests at the same table being served simultaneously.
Reflexions, Plaza Athenee Bangkok, Tel 0-2650-8800.
Mes Amis
There's a homely quality to Mes Amis that instantly puts you at ease. The low ceilings and sofa seating make for a cosy atmosphere and owner and head chef Sirirat Khositaphai's easy manner with diners provides a relaxing, friendly touch. That's not to say this charming venue lacks sophistication – far from it: the menu is focused, the wine list French-heavy but reassuringly diverse and the service appropriately discrete. Enjoy a special house cocktail as you absorb the ambiance.
Appetisers include favourites such as escargots, sauteed frogs' legs and foie gras, while the entrees showcase temptations like bouillabaisse seafood soup, roasted pigeon with madeira cream and a slow-cooked beef trio of oxtail, ox tongue and beef. The duck a l'orange is a hearty feed combining chunky, luscious duck with pleasingly juicy skin with cubed potatoes and a light fruit sauce. For dessert, the chocolate mille feuille is a wickedly rich option that may necessitate a little belt loosening. But what the hell, it's worth it.
A great option for either a quiet romantic meal or a small gathering, Mes Amis is a beguiling little restaurant in which to enjoy a refined meal prepared by an authentic Cordon Bleu trained chef. Tel: 02-260-6445
Lyon
Walking into the restaurant you are greeted by a comfortable lounge bar, cool calm and relaxed. The feel is modern yet elegantly relaxed with a collection of the best classic French dishes à la Escoffier. They have one of most loyal teams in Bangkok many have been there more than 30 years. The service is formally polite yet willing to recommend. Rather than ordering from a wine list guests are invited to the wine cellar to make their personal selection from a collection of mainly French wines complimented with a few bottles from California and Italy prices starting from B1300. My menu selection was Lobster Bisque to start, pleasantly light consistency with pieces of Lobster. For my main course Coq au Vin, reliving the memory of school trip to France. Although the “Coq” was locally grown the meat was deliciously tender almost falling of the bone served with a nicely balanced wine sauce with mushroom and particularly yummy gartinee mashed potato. The waiters recommended pairing was Chateau Lafitte Carcasset 2000 – St Estephe which proved to be a perfect match. Then a nice selection of French cheese, a course to often missed before dessert – a rich creamy chocolate mousse. Lyon, 33/2 corner of Ruamrudee Soi 2, Tel 0-2253-8141, 0-2650-7852
5. Indian
Indus
Since converting from The Whole Earth Restaurant, Indus has really raised the bar when it comes to Indian fine dining, not just in terms of the superior styled cuisine but also with the captivating restaurant designs.
Housed in a 1960s art deco house Indus sports a majestic dining room, a wickedly cool sexy bar, and a chilled landscaped garden for al fresco diners or bar side shisha smokers.
The menu is brought to you by Chef Sonya Sapru, author of a best selling recipe book, who has introduced a health conscious modern Indian style that's simply excellent.
A great example being the Red Snapper Tikka which is just out of this world, although most people will probably go for the Prawn Tikka which is also fantastic marinated in aromatic spices, in fact all the Tandoor dishes are quite exceptional.
To go with the food is a very decent wine selection, Kingfisher beer, lassi and just about every other tipple you can think of, including cocktails from the bar by renowned Swedish mixologists.
Indus in its relatively short life has made a big impact on Bangkok folk and the success looks sure to continue. Tel: 02-258-4900
Indian Hut
Indian Hut with its spotless white interior doesn't give a stuff that another ultra trendy modern Indian has just opened in Bangkok, they're too long in tooth for that and just go on striving to perfect the same supreme food that got them so far already.
And on any given night Indian Hut is packed with a variety of nationalities including many Indians who just can't get enough of the delectable cuisine Indian Hut prides itself in serving. The menu is a novel of intriguing dishes, many you will already know and many you probably won't, one example of a dish I've only ever had at Indian Hut is Mahi Jheenga Mel, a succulent dish of prawns stuffed with fish and cooked in aromatic spices.
As for a really common appetizer the Vegetable Samosa's are the best I've had in Bangkok, big fat triangles packed with veggies and spiced expertly.
From the many mains the British favourite Chicken Tikka Masala is a winner, and the huge selections of Indian breads are great dipped in the rich curry sauces. Tel: 02-237-8812
Hazara
The whole of Face where Hazara is situated is just magnificent, a modern day architectural masterpiece built entirely from dark stained hardwoods and decked out in Asian antiquities.
And Hazara is no exception with legions of teak wood and a high wooden roof that gives a pleasant airy feel.
For aperitifs choose from a list of finely concocted cocktails and beverages from The Face Bar and choose wine from the hand selected wine list that includes a good number of wines by glass.
Matching such fine surroundings and premium liquid refreshments is some of the finest Indian cuisine in Bangkok with Hazara's Rogan Josht being the best I have tasted here.
For fish lovers the Tandoori Machli is divine, meaty white fish cooked in the Tandoor with lots of spices. Which we found went nicely with the rice with mussels, clams and prawns cooked slowly in a sealed clay pot.
Vegetarian dishes are also superb as are any one of the curries; in fact I took a doggy bag home and couldn't resist the remnants the next day for breakfast. Tel: 02-713-6048-9
6. Italian
Angelini's
Preface your meal with a superb Margherita in the bar at Angelini, as velvety smooth live jazz fills the air. Then stroll past the enormous open kitchen and glide down a wooden staircase, before taking a seat in the sumptuous lower level dining room. The luxurious carpeting, crisp white tablecloths and view of riverboats and palm trees should make it clear you are in for a treat.
The food lives up to the surroundings in both taste and presentation. Nineteen-month dry aged DOC Parma ham is served with crisp, fresh melon, while the cannellini bean soup presents a thick, farmhouse style broth brimming with flavour. The restaurant is quite rightly lauded for its spinosini, which is a thin, light pasta made on the premises. Also worthy of mention is the risotto with sauteed goose liver, porcini mushrooms and truffle scented oil. And you should really look no further than the chocolate souffle to finish your meal. The deliciously rich sauce melds perfectly with the accompanying ice cream and blackberries, and one finds oneself confronted with the awful dilemma of whether to lick the plate clean in full view of the dining hall. A classic dining experience. Tel: 02-236-7777
Giusto
It's not hard to comprehend why Giusto on Sukhumvit Soi 23 is the talk of town. The low-rise all-glass restaurant is truly a temple of gastronomy at whose altar chef Fabio Colautti serves up culinary creations that soar way above the mundane in presentation, quality and taste. Start your epicurean journey with the antipasto platter that serves up morsels of black truffle shavings on scallop, salmon and sautéed fennel, pan-fried parmesan with Sicilian sausage, and pan-fried foie gras topped with raspberry coulis.
They say in Rome do as the Romans do, and Giusto is as good as a place to stick to the Italian tradition of multi-coursed meals. Follow up the appetizers with a secondo piatti of creamy lobster with squid-ink pasta.
For mains either continue your piscine addiction with the sensational Chilean seabass topped by a saffron and dill sauce, or sample braised veal cheek with a cream of potato sauce and lightly sautéed spinach, pairing the melt-in-your-mouth meat with a glass or two of Donna Fugata Tancredi 2003 that mixes nero diavlo with cabernet sauvignon for a match made in heaven. Wrap up your meal with a crisp mille feuille and strawberries and a delicate moscato. Tel: 02-258-4321
Calderazzo
Calderazzo located in Langsuan is another eatery that stands head and shoulders above the numerous Italian restaurant in Bangkok. While simple lines and big picture windows characterize this three-tiered restaurant, what really stands out is the food served here.
The wine list has something to suit all tastes, and a great recommendation is the medium-bodied Vesevo Sannio Falanghina 2005 to go with a selection of hot and cold antipasto. Beef carpaccio, caprese, San Daniela parma ham on rock melon, and swordfish marinated in champagne, balsamic vinegar, thyme, topped with caviar make up the cold platter. The hot platter consists of goose liver with a reduction of strawberry and chianti, scallops with garlic butterflied prawns and pork sausage with potato mash.
Most of the pasta here is hand rolled and the stracci, handrolled rag pasta mixed with herbs, diced tomatoes in a Tasmanian goat cheese sauce, is an amazing amalgamation of flavours. The list of mains is long and tempting. Outstanding dishes are the Calderazzo No 3, penne with tender NZ beef morsels and broccoli served in a reduced beef consommé and Barolo sauce, and the Canadian lobster with a combination of spinach and egg tagliatelle. Both dishes pair well with the Vesevo Beneventano Aglianico 2005. Tel” 02-252-8108-10
7. Japanese
Shin Daikoku
Beautiful sliding-door private rooms and a graceful, tranquil atmosphere characterise the InterContinental Hotel branch of Shin Daikoku (the other outlet being the renowned restaurant on Sukhumvit 19). Other than the private rooms, diners can choose to eat at the classic sushi bar, where you can observe the master chef at work, in the petite teppanyaki room, where a hotplate serves as your place setting, or in the calm main dining area.
Avocado wrapped with fresh salmon comes drizzled with a slightly spicy shrimp roe sauce that contains a whisper of chilli and provides a gorgeous little kick to the delicate dish. The mixed sashimi sets come on a bed of ice, decorated with carved vegetables and oyster shells. Prawn heads are removed and served, deep-fried, alongside the platter – a nice, crunchy touch.
The menu is not fusion heavy, although there are some rather adventurous dishes such as the crispy salmon and cheese spring rolls and the impressively presented rainbow tempura – five little balls of minced shrimp with individual coatings and distinctly different tastes. Squeeze lime over the parcels to really invigorate the flavours. Diners can also order from the teppanyaki bar, and the enoki mushrooms stir-fried with butter go very well as a side dish. Tel: 02-656-0096-98
Koi
Before dinner a wasabi martini that was interesting without being overpowering served in the stylishly contemporary lounge bar. Then wander across the delightful garden to the restaurant. The food style is Japanese inspired with a Californian influence to use the best products available. It's an evolution of the traditional by the Japanese who settled in California. High creative and talented Chef Nikolas first brought Oyster Tempura with Daikon sauce served in a martini glass – light and crunch with a slight spicy tang. Then his latest culinary creation "Lobster Dynamite" chopped lobster lightly poached in Dijon mustard on top of a California Roll of crabstick, cucumber and avocado, wrapped in a sheet of seaweed and lightly fried, an interesting combination of multiple tastes and texture. Lamb isn't on a traditional Japanese menu but its avialble in California so it fit perfectly here. Cooked in an Ichini sauce the meat looks dark on the outside yet a rose colour, served with miso mashed potato with caramelized sweet onions, a irresistible combination that has us picking for more during the meal. To finish we had a cream cheese flan with a rich caramel sauce and canelle icecream. Overall a culinary challenging experience that works.
Koi Restaurant, 26 Sukhumvit Soi 20, Tel 0-2258-1590
Benihana
Benihana at the Bangkok Marriott Resort & Spa blends the flavours of Japanese cuisine with impressive theatrical performances by the chef in an "eatertainment" style of presentation. The semi-circular tables are fitted with a hibachi grill on which the chef prepares the food. Prepare to be entertained, as the chef juggles shrimps and steaks, tosses sauce bottles in the air, catches vegetables in his toque, all accompanied with samurai-like war cries as he encourages you to participate. First up is a selection of sushi and sashimi that washes well with the Montepulciano d'Abruzzo on offer. An onion soup with enoki mushrooms and a green salad with ginger dressing make the perfect follow up. The chef's food and comedy routine continues with onions, zucchini and asparagus lightly grilled with soy sauce, salt, sesame seeds and garlic butter. This simple yet delicious preparation is followed by another stunner, foie gras with a sweet seaweed sauce. The salmon and the plump scallops in soy sauce will tempt seafood lovers to indulge. Meat lovers on the other hand can opt either for the rack of lamb, Australian sirloin, or various cuts of US and Kobe beef, all prepared very simply to bring out the meat flavours. A perfect meal should end on a perfect note like the ice cream tempura with a green tea sauce. Tel: 02-476-0021-2
8. Music Venue
Spasso
Although Spasso was voted into our top three live music venues it also serves as one of Bangkok's very finest Italian eateries. And many of the ambassadors and other dignitaries that visit come because Spasso truly is exceptional for Italian food.
This is most apparent not only when you sample the delectable cuisine but also when you speak to the Chef and start to get a feel for how devoted he and the management are to absolute perfection. Especially the way that they choose each ingredient from the appropriate region of Italy and the way the Thai staff genuinely enjoys serving and recommending wines and dishes.
And the chic sophisticated venue works perfectly as an elegant restaurant and trendy nightspot, with the dining tables mostly arched around the perimeters with another section for bands, bars and bravado.
The international bands are also first class, the current act Too3K are truly international with band members hailing from England, Canada, New Zealand and the States. Their energetic play list includes chart hits, R&B, hip-hop, dance and reggae.
All this along with fantastic cocktails and excellent wines means Spasso are still tops after more than a decade of entertaining Bangkok's in crowd. Tel: 02-254-1234
CM2
Recently celebrating its tenth birthday CM2 has built a reputation as one of Bangkok's most electrifying night spots with customers ranging from all over the world and spanning a wide age range.
The recent refurbishment has seen CM2 take a new more modern look that for me seems to have gone a bit more street style. They have also brought in some pool tables and upgraded the section called the Boom Room where the bass booms and the intimate atmosphere warms the people as they dance to the latest European and American hip-hop grooves.
For Karaoke fans there's Sensations, an international karaoke venue offering over 15,000 tracks from Japan, China, Europe and Thailand, and you can choose to party in the main karaoke lounge or choose from 14 differently themed private rooms.
Back in the main club you will experience the best international bands touring Asia playing pop, rock, R&B and many other styles while funky DJ's expertly fill the gaps in between.
Plenty of staff is on hand to take your orders and the policy of double shot spirits should keep you going until the early hours. Tel: 02-209-8888
Saxophone
If Bangkok Dining had a lifetime achievement award then Saxophone would be high up the list of nominations. After twenty years they're still playing out to packed crowds with some of the best jazz and blues that Bangkok has to offer.
However, it's not only great sounds that keep the international mob returning, they also come because Saxophone is just a great pub venue, a really solid structure with loads of atmosphere that's perfect for a live music environment. The two storey pub accommodates up to 400 people and sports a pool table upstairs and a huge funky round bar downstairs where revelers can enjoy their favourite tipple whilst soaking up the latest Thai music maestros.
Add to that a lengthy list of beverages and some fine Thai and International cuisine to suit just about every palate and you start understand why they are still as popular as ever. The doors are open from 6pm and close late, and unlike some other similar venues Saxophone has absolutely no cover charge. Tel: 02-246-5472
9. New Outlet
Three Sixty
The view from the 31st floor shows Bangkok from a new perspective, buildings line up from an angle previously not seen. The name Three Sixty says it all, and the carefully dimly light bar makes the view looking all the more stunning. Walking around the glass enclosed observation bar you can see the river flowing to the sea, the business district, the river flowing down from Nonthaburi and round a little further looking over Thonburi and view is spectacular. The illuminate hotel shuttle boats look like kratong gliding across the river. The perfect place to chill and relax and look out in awe. Live jazz music sets the tone for the night sit back and enjoy a Big Mango cocktail with a rich sweet fruity taste; the ginger and lemongrass martini is a more serious player and their mint powered mojito has the necessary refreshing kick after a busy working day. Chilling needs grazing more than a full-blown meal and the significant snacks hit the mark - deep fried Camembert sticks with a tomato salsa or the irresistible tacos, snacking style.
Three Sixty Millennium Hilton Bangkok Hotel, Tel: 0-2442 2000
Harvey
Open for less than a year, Harvey is a breath of fresh air. Having grown weary of Bangkok's admittedly fine Italian and French restaurants, the owner decided he wanted to do something a little different. The result is "inspired Californian cuisine" in a sleek urban setting on a sub-soi just off the indefatigably chic Soi Thong Lo.
The menu is testament to the vision and skill of executive sous chef Sa-Nga Janjuang. Each dish was meticulously planned in advance in a sketch book and tableware was made to Sa-Nga's exact specifications. At Harvey, it doon becomes apparent, you eat with your eyes as much as your mouth.
Tuna tartar comes muddled with ginger and fresh pomelo alongside a creamy, zesty wasabi mayonnaise sauce. The dish is generously topped with salmon roe, lending a juicy, slightly salty counterpoint to the sweetness of the dish. Foie gras terrine, meanwhile, is gorgeously presented on a delicate bed of mashed chestnuts and drizzled with raspberry and apple red wine sauce – a dish so pretty you don't know whether to frame it or eat it.
The restaurant is a modish concoction of wood and stone, with clean lines and brown and cream furnishings inspired by the work of celebrated architect Tony Chi. The private rooms are also a treat and the bar area has plush red leather sofas perfect for cocktails and cigars. Tel: 02-712-9911
Roadhouse BBQ
If you leave Roadhouse BBQ still hungry, then you'll be the first. Portions are hearty at this recently opened venue, which is probably guaranteed a loyal clientele for its buffalo wings alone. The only place in town to smother their chicken in the famously fiery Frank's Hot Sauce, Roadhouse offers diners the opportunity to order their wings 'Suicide' hot – now there's a challenge! Wash it down with a pint of Roadhouse Strong Ale and you've got yourself a pretty good combination.
Aside from the award winning chili (no beans here, just juicy steak) and hickory smoked beef brisket (smoke on the premises), the one dish you simply cannot miss here is the skillet seared barbecue shrimp. Cooked up in a devilishly spicy Jamaican black bean sauce, one plate of these spicy little devils just doesn't seem enough.
There's live music on Friday evenings downstairs, while the top floor is a sports bar with pool, TV and maybe the only full-sized shuffleboard in Thailand. There are drinks promotions galore, and the excellent wine list offers up some absolute steals. Tel: 02-236-8010/1
10. Pubs
The Dubliner
A corner of Ireland in the hea
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