Steakhouse Bull & Bear at Waldorf Astoria Bangkok serves up premium cuts of meat along with killer views of the city’s skyline.
World-class steakhouses that are synonymous with fine dining are few and far between, and Bull & Bear is often regarded as the pinnacle. With two popular outlets at Waldorf Astoria hotels in both New York City and Orlando, Florida; the Bangkok location with its sky-high views is in a class all by itself.
Perched across several levels on the 55-57th floors of the opulent Waldorf Astoria residence and hotel, Bull & Bear offers a traditional steakhouse experience with an ultra-modern Asian flair. It effortlessly blends masculine art deco inspired decor elements of dark wood and black marble with ornate glass chandeliers and intricately carved Thai sculptures. You enter through a stately bar with its massive counter, mirrored ceiling and lounge seating, where the intoxicating aroma from the wood-burning grill is the first thing that greets you. The main dining room reveals generous views of the glittering city below from every table, along with an unobstructed sightline into the well-appointed open kitchen. Subtle East Asian inspired textiles are cleverly hidden in the ceiling panels and the entire space oozes with an undeniable sense of contemporary style and sophistication.
Heralded as much for their handcrafted cocktails as their iconic steakhouse, the Waldorf Astoria has a total of three bars including the one inside of Bull & Bear. Positioned on separate floors, The Loft and The Champagne Bar are connected via a grandiose symmetrical staircase that features an intricate black metal and brass balustrade adorned with a shimmering gold leaf finish. Few things are as wonderful as going to The Champagne Bar to watch the sunset with a bottle of Dom Pérignon before dinner. Alternately you can steal away to The Loft after your meal and hole up in their semi-private viewing room with its comfortable couches while snuggling up with a cocktail or two.
Chef de Cuisine, Daniel Masters is the inspiration in the kitchen and he brings with him a wealth of experience when it comes to the grill. Hailing from Australia, he cut his teeth working at the award-winning Rockpool Bar & Grill made famous by celebrity Chef Neil Perry. To put his stamp on the Bear & Bull menu, Chef Daniel has added underutilized sustainable seafood along with wagyu beef from artisanal farms in Australia such as the Margeret River, Diamantina and Rangers Valley. “I try to keep things simple by using good ingredients and letting them shine," he said, “I have a lot of experience with seafood which compliments the meat and works well when grilled as a light and healthy option". You’ll also discover a live raw bar with succulent fresh oysters, a selection of Petrossian Daurenki Royal Caviar and Chilled Seafood Towers that are best served with a glass of sparkling wine or chilled Chardonnay.
The ostentatious custom-made grill with its eye-catching copper dome is undoubtedly the main attraction as you bear witness succulent hunks of meat being grilled over open flames. “This grill is really quite special", asserted Chef Daniel, “We use locally sourced wood which gives the meat a unique flavour and then cook everything over the open flame to perfection".
Case in point is the Seared Hiramasa Kingfish with Charcoal Roasted Fennel, Spring Onion & Toasted Coriander which is a light and refreshing starter that is elevated by the smokey elements of the char-roasted vegetables. For a meatless main course, I highly recommend the perfectly executed Grilled Glacier Toothfish with Smoked Celeriac, Apple Gratin, Roasted Shallots & Red Wine Jus. This seasonal fish is painstakingly “line-caught" by hand in deep sub-arctic waters and has a firm but rich texture that is very similar to snow fish.
When it comes to beef, it doesn’t get any better than the Bone-in-Ribeye and 55-day Dry-aged Porterhouse which are simply legendary. I opted for the luxurious Japanese Wagyu (A4 marble) Striploin from Saga prefecture with its sensual melt in your mouth texture. Pair it with Truffle and Smoked Gruyère Mac & Cheese, Duck Fat Potato Fries with Herb Salt & Garlic Aioli and a helping of Sautéed Spinach without the creme for the ultimate beef-centric feast. Red wine is a nice accompaniment or enjoy it with a signature cocktail like the Bull & Bear Smoked Kiwi which is reminiscent of a whiskey sour or a Smokey Old-Fashioned which is an excellent reimagination of a classic favourite. Dessert was a vibrant Grilled Pineapple Pavlova that proved to be a stunningly cohesive way to tie all the elements together and end an elegant and memorable meal.
Bull & Bear manages to successfully beckon you with its sensual charms and deliver a contemporary steakhouse experience that never forgets its roots while keeping its eye firmly of the future. They get kudos for offering a plethora of delectable seafood options for a more health-conscious consumer without sacrificing any of the carnivorous staples coveted by hardcore fans. They are iconic for a reason, and the Bangkok restaurant at the Waldorf Astoria is a welcome addition that is sure to have food connoisseurs traversing the globe in the future to taste the incredible dishes you can exclusively find only at this enviable location.