Room at the top
But with the fantastic spread the Landmark's Rib Room & Bar offers for Sunday Brunch, there's little room left in tummies
Bangkok overwhelms with a bewildering range of Sunday brunches, so it’s never easy deciding where to go. Most hotels offer excellent brunches, which cost more or less the same. The size of the buffet line, the diversity and quality of food, the service and the choice of wines available are key factors that come into play when making the decision.
For me, Sunday brunch is nothing without a refreshing sparkling wine, especially as Bangkok is turning into a 24-hour furnace. Rib Room & Bar on the 31st floor of the Landmark Bangkok offers an affordable, high-quality and spectacular Sunday brunch experience, especially if you treasure “dining with a view”. It costs Bt1,700-plus per person. Add Bt750 for a free flow of Cabernet Sauvignon, Semillon Sauvignon Blanc and Prosecco Extra Dry and you have a diner-friendly price for a fabulous Sunday brunch laden with finest seafood.
The best part of the brunch here is that there’s always something new on the buffet line and in the live cooking station. For instance, you won’t get the same soup for your next brunch as Executive Chef Philippe Gaudal comes up with a new choice of soup every week. Last Sunday I was served creamy and savoury Lobster Bisque. On other Sundays, it could be Cauliflower Soup, French Onion Soup, Potato Leek Cream Soup or perhaps Smoked Tomato Soup Basil Oil.
You are spoiled for choice when it comes to the buffet line. Ask the waiter to have a glass of prosecco ready after touring the seafood on ice section. There are French and Russian oysters there, and you’ll want to taste both of them and wash them down with prosecco. Another glass will whet your appetite before tucking into more seafood. This includes king crab, mussels and the world’s finest Maine lobster. I also enjoyed the smoked salmon, especially paired with the Caesar salad.
There’s plenty to choose from for the main course: Seafood Casserole on garlic focaccia, lobster sauce, Chicken Breast with perigourdine sauce, Egg Cocotte with shrimp ragout, Australian Grain Fed Beef Sirloin, with shallot sauce saut
