Living in Korat, this restaurant is our first choice whenever we fancy fine dining. The ambience with the double-height rooms is breathtaking incl. the view of Korat from the 24th floor.
Food is always excellent. However, there may be some few typical European dishes, the chef is not so familiar with. The Beef-carpaccio was excellent meat but prepared and served completely wrong. With this simple dish you have to follow some essential rules. First, use only the BEST of beef filet. The slices are supposed to be paper-thin, therefore you have to cut from the whole filet when it's frozen. Then you spread the slices on a platter or plate, separated, not one above the other. Next comes mild seasoning with pepper and salt, nothing else - do not overseason it, no oil, vinegar, mustard, whatever (if there is a special demand, the customer will ask for it)! Do not serve it immediately(!), because the meat may be still frozen, which takes all its flavor and taste away. Instead place it for some minutes in your food-warming device, every big kitchen has permanently ready, with a temperature of about 75°C. Now the enzymes can develop their delicious taste. Serve it 'naked' or with some slices of Parmesan (not too much). Do not, by no means cover the whole dish with some additional food, such as mushrooms, salad, whatever. It's all about the beef and nothing else. Finally, if you really use top beef, you can't offer it for only 400 Baht.
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