The District Grill Room at Bangkok Marriott

Classy Steakhouse in Thong Lor, Sukhumvit

The District Grill Room and Bar at Bangkok Marriott 57 Hotel is among the very best of steakhouses in Bangkok. It has the full package in terms of a carefully assembled menu, dedicated staff and charming ambiance – with the added benefit of seafood delicacies on offer too. This fantastic restaurant in Thong Lor serves premium cuts of meat sourced from Australia and the US, including Black Angus, Jack’s Creek and succulent wagyu with a seven and above marbling score. Prices range from 640 baht for pan fried organic chicken with wild mushrooms up to 3,500 baht for a 600g USDA Prime Angus rib eye (prices not including tax or service charge).  

Oak and marble, earthy tones and dim lighting create a masculine, Manhattan vibe reminiscent of the Meat Packing District in New York (hence the name). However, the racks of fine wines, open kitchen and seafood station displaying Boston lobster, scallops, Alaskan king crab and fine de Clair oysters ensure this is a place of obvious class. Service is also excellent – as you would expect from any restaurant associated with the Marriott brand.

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To start, the seared Hokkaido wild scallops (690 baht) are both large and delicious, gently charred on the outside yet succulent inside with that soft and sweet taste unique to this shellfish. However, if dining as a couple we highly suggest the grilled district seafood tower (2,900 baht for two people): served on a stylish two-tier platter, it includes a whole red lobster, salmon fillets, tiger prawns, mussels and king crab – true ocean delicacies sure to delight seafood fans.

However, the real reason to dine at The District Restaurant Bangkok is for the prime cuts from the gill. There is a full range of meats to try here: pork chop, Australian lamb, organic chicken – even venison was on the specials board when we visited. As for the premium beef, it starts from a 180g tenderloin of Black Angus beef (1,390 baht), but for something extra special go for the ‘tomahawk’ off the specials board. It is a huge serving of the whole strip loin, cut from the bone and artfully laid out with the bone to resemble an axe. It is served with two sides for 4,500 baht.

From the regular menu, the Jacks Creek rib eye from Australia (1,500 baht for 300g) is a thick and succulent cut of meat, trimmed of excess fat, eaten with sautéed mushrooms and hand cut chips it is a real carnivore’s delight. Add a touch of green pepper meat sauce for an added vigour. To complement the meal, a spicy red La Carraia Sangiovese 2009 fits perfectly.  

Live music enhances the dining experience on Fridays with a jazz band including a talented sax player, and on Saturdays, blues takes centre stage. The District Grill Room and Bar also has special, five-course wine dinners where signature dishes are matched with some of the world’s finest wines. Priced at around 2,500 baht, these take place several times a year and are highly recommended if you get the chance.  

The District Steakhouse in Bangkok Marriott 57 Hotel is a highly regarded by Bangkok’s socialites, and although dinner here is expensive, it is worth every penny if you’re in the mood for premium steak in Bangkok and only the best is good enough. 

  • Opening Hours: 17:00 - 23:00
  • Location: Bangkok Marriott Hotel Sukhumvit
  • BTS: Thong Lor
  • Tel: +66 (0) 2797 0000
 

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