Cuisine: International
Charged Price: n.a.
Visited: 8 June 2016
Food: 6/10
Atmosphere: 8/10
Value for money: 5/10
Services: 6/10
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]
It has been long since my very last visit to this wine bar, Scarlett. I, personally, admire the atmosphere of this place: the view of Bangkok is wonderful and the ambient is friendly. Food is as well decent and enjoyable. It is not those so-damn-good joint but nice enough to fulfill your casual Friday night with your party. If you like al fresco, they do have spaces for you too. Selection of food is varied from AOC cheese range to Iberico ham to classic pasta dishes and to everyone favourite steak cuts. By the way, their choice of wine and beverage is quite good as well, both in term of range and pricing. If you are to visit this 37th-floor-restaurant of Pullman Bangkok Hotel G, I would recommend advance booking to avoid disappointment.
This time we had been invited to try dishes made from Kobe Wine Beef which is available until June 30th 2016. Just a bit about Kobe Wine Beef. It is called Kobe Wine Beef because these cattles (Tajima Gyu) are fed with grapes pomace (marc) in addition to typical corns, oats, and wheat and are raised in Hyogo Prefecture. During the night, Takeshi Yamada, who is the guy behind these little good things, also presented the insight of his production himself. In my humble opinion, Kobe Wine Beef gives excellent texture as in other Japanese wagyu but with a little firmer texture and sweet juicy palate.
The very first one to arrive was not beef but it's something to boost appetite: Paleta Iberica de Bellota (6/10) (I think I heard it rightly, fingers crossed). It came along with pickles. I do like the texture of this iberico ham but the flavour was somewhat too salty to my liking. Then it came the first Kobe Wine Beef dish: Kobe Wine Beef Carpaccio, Imperial Caviar and Turnip Mousse (6/10) from rump. The flavour of this carpaccio was excellent and when combined with spiciness of the mousse and saltiness of carviar, it came out balance nicely. The bit that let this dish down was the choice of beef part in my opinion. The rump was the choice instead of tenderloin. Thus, it was a little chewy on the part connected with fat lines. Kobe Wine Beef Tartare with Soft Quail Boiled Egg (7/10) was next from the raw range. I, personally, particularly like this one. It brought out the natural flavour of Kobe Wine Beef in a lovely way. Tender and rich on the palate. The seasoning was not too sumptuous that it would overwhelm beef flavour. Nevertheless, the boiled egg did not keep up with the overall picture. I would prefer it raw in this case.
Next one was a disappointment in my view. It was Kobe Wine Beef Sate with Peanut Sauce (3/10) and this was the chuck part. When thinking of satay / sate, the very first 3 words that would pop up in my mind would be tenderness, spices, and peanut. Here it lacked tenderness. With beef, it simply has to be medium / medium-rare. When it is overcooked, it would utterly be chewy. As for flavour, beef flavour here seemed to play a bigger role than spices. Oh yes, the juicy fatty thing that ran out tasted wonderfully but it didn't answer the character of the dish. Lastly, the peanut sauce lacked texture and a bit too sweet. On the other hand, Kobe Wine Beef Burger (6/10) was rather nice. This came with red wine caramelised onions, roasted garlic aioli, Cheddar cheese, and served alongside truffle fries. Love the juiciness of the patty. Only problem for me for this burger would be the bun. It was too fluffy as though it was not the typical brioche, which should be soft and buttery. Otherwise, a nice one.
Shabu-style Kobe Wine Beef, Double Boiled Beef Consomme, Porcini, and Baby Roots (6/10) was next and it was made with rump. This looked definitely like Japanese but it didn't taste as expected. If I were asked whether this was nice. I would say enjoyable but confused. The flavour that exploded out extremely was mushroom and this overshadowed beef taste. Nevertheless, the texture of rump with this Japanese shabu style was lovely. As for the last one, it surely must be steak. Tasting beef without steak, there surely must be something wrong. For this case we fortunately had a chance to try Rib-eye Kobe Wine Beef Steak (7/10). Tender?, yes. Juicy?, yes. Full of rich flavour on the palate. The smokiness technique of the chef added another dimension of aroma. Nice one. Ones would not deny about deliciousness of this steak. For me, it would still be US beef as the top choice for steak. This type of beef gives too fattily tender kind of texture and exhibits too much oil. The part that would be just right for steak is perhaps tenderloin in my humble view. By the way, they have many choices of salt and pepper to go with steak. Excellent indeed.
All in all, it is a good experience if Kobe Beef is something you crave for. A good opportunity indeed to compare another type of Kobe Beef that has been fed somewhat differently from the standard one.
Kobe Wine Beef at Scarlett Wine Bar & Restaurant @ Pullman Bangkok Hotel G - เนื้อโกเบไวน์ ร้านสการ์เลตต์ ไวน์บาร์แอนด์เรสเตอรองท์
Scale: [1=poor ---- 5=average/standard ---- 10=outstanding/exceptional]
It has been long since my very last visit to this wine bar, Scarlett. I, personally, admire the atmosphere of this place: the view of Bangkok is wonderful and the ambient is friendly. Food is as well decent and enjoyable. It is not those so-damn-good joint but nice enough to fulfill your casual Friday night with your party. If you like al fresco, they do have spaces for you too. Selection of food is varied from AOC cheese range to Iberico ham to classic pasta dishes and to everyone favourite steak cuts. By the way, their choice of wine and beverage is quite good as well, both in term of range and pricing. If you are to visit this 37th-floor-restaurant of Pullman Bangkok Hotel G, I would recommend advance booking to avoid disappointment.
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| Scarlett Wine Bar & Restaurant @ Pullman Bangkok Hotel G |
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| entrance |
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| wine pleaseeee!!!! |
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| excellent wine bar atmosphere |
This time we had been invited to try dishes made from Kobe Wine Beef which is available until June 30th 2016. Just a bit about Kobe Wine Beef. It is called Kobe Wine Beef because these cattles (Tajima Gyu) are fed with grapes pomace (marc) in addition to typical corns, oats, and wheat and are raised in Hyogo Prefecture. During the night, Takeshi Yamada, who is the guy behind these little good things, also presented the insight of his production himself. In my humble opinion, Kobe Wine Beef gives excellent texture as in other Japanese wagyu but with a little firmer texture and sweet juicy palate.
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| cheese selection |
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| ham station |
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| Kobe Wine Beef month |
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| dry aged refrigerator |
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| the crowd favourite |
The very first one to arrive was not beef but it's something to boost appetite: Paleta Iberica de Bellota (6/10) (I think I heard it rightly, fingers crossed). It came along with pickles. I do like the texture of this iberico ham but the flavour was somewhat too salty to my liking. Then it came the first Kobe Wine Beef dish: Kobe Wine Beef Carpaccio, Imperial Caviar and Turnip Mousse (6/10) from rump. The flavour of this carpaccio was excellent and when combined with spiciness of the mousse and saltiness of carviar, it came out balance nicely. The bit that let this dish down was the choice of beef part in my opinion. The rump was the choice instead of tenderloin. Thus, it was a little chewy on the part connected with fat lines. Kobe Wine Beef Tartare with Soft Quail Boiled Egg (7/10) was next from the raw range. I, personally, particularly like this one. It brought out the natural flavour of Kobe Wine Beef in a lovely way. Tender and rich on the palate. The seasoning was not too sumptuous that it would overwhelm beef flavour. Nevertheless, the boiled egg did not keep up with the overall picture. I would prefer it raw in this case.
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| Paleta Iberica de Bellota (THB650 for 100 grams) |
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| Kobe Wine Beef Carpaccio, Imperial Caviar and Turnip Mousse (THB660) |
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| Kobe Wine Beef Tartare with Soft Quail Boiled Egg (THB680) |
Next one was a disappointment in my view. It was Kobe Wine Beef Sate with Peanut Sauce (3/10) and this was the chuck part. When thinking of satay / sate, the very first 3 words that would pop up in my mind would be tenderness, spices, and peanut. Here it lacked tenderness. With beef, it simply has to be medium / medium-rare. When it is overcooked, it would utterly be chewy. As for flavour, beef flavour here seemed to play a bigger role than spices. Oh yes, the juicy fatty thing that ran out tasted wonderfully but it didn't answer the character of the dish. Lastly, the peanut sauce lacked texture and a bit too sweet. On the other hand, Kobe Wine Beef Burger (6/10) was rather nice. This came with red wine caramelised onions, roasted garlic aioli, Cheddar cheese, and served alongside truffle fries. Love the juiciness of the patty. Only problem for me for this burger would be the bun. It was too fluffy as though it was not the typical brioche, which should be soft and buttery. Otherwise, a nice one.
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| Kobe Wine Beef Sate with Peanut Sauce (THB990) |
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| zooming kobe sate |
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| Kobe Wine Beef Burger (THB1,100) |
Shabu-style Kobe Wine Beef, Double Boiled Beef Consomme, Porcini, and Baby Roots (6/10) was next and it was made with rump. This looked definitely like Japanese but it didn't taste as expected. If I were asked whether this was nice. I would say enjoyable but confused. The flavour that exploded out extremely was mushroom and this overshadowed beef taste. Nevertheless, the texture of rump with this Japanese shabu style was lovely. As for the last one, it surely must be steak. Tasting beef without steak, there surely must be something wrong. For this case we fortunately had a chance to try Rib-eye Kobe Wine Beef Steak (7/10). Tender?, yes. Juicy?, yes. Full of rich flavour on the palate. The smokiness technique of the chef added another dimension of aroma. Nice one. Ones would not deny about deliciousness of this steak. For me, it would still be US beef as the top choice for steak. This type of beef gives too fattily tender kind of texture and exhibits too much oil. The part that would be just right for steak is perhaps tenderloin in my humble view. By the way, they have many choices of salt and pepper to go with steak. Excellent indeed.
All in all, it is a good experience if Kobe Beef is something you crave for. A good opportunity indeed to compare another type of Kobe Beef that has been fed somewhat differently from the standard one.
 |
| Shabu-style Kobe Wine Beef (THB720) |
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| Rib-eye Kobe Wine Beef Steak (THB2,800 for 200 grams portion) |
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| selection of salt and pepper |
Kobe Wine Beef at Scarlett Wine Bar & Restaurant @ Pullman Bangkok Hotel G - เนื้อโกเบไวน์ ร้านสการ์เลตต์ ไวน์บาร์แอนด์เรสเตอรองท์
37th floor, Pullman Bangkok Hotel G
188 Thanon Silom Road
Bangrak
Bangkok 10500
Thailand
188 Thanon Silom Road
Bangrak
Bangkok 10500
Thailand
Open Hours: daily from 06:00pm - 01:00am
Tel: +66 (0) 2238 1991
Web: http://www.pullmanbangkokhotelg.com/restaurants-bars/scarlett-wine-bar-restaurant/
FB: https://www.facebook.com/scarlettwinebarbangkok/
Web: http://www.pullmanbangkokhotelg.com/restaurants-bars/scarlett-wine-bar-restaurant/
FB: https://www.facebook.com/scarlettwinebarbangkok/
