FEATURED RESTAURANT
THE RAW BAR
Representing America we have Pickering Passage
oyster from Washington State have a mild saltiness
with a fruity finish reminiscent of green apple.
Baron Point a plump oyster has a very sweet
and mildly salty due to the very high nutrients
in the Puget Sounds. The third Kumamoto a
plump oyster, mildly fruity with a slight mineral
finish and rich buttery texture.
Raw Bar is set in a renovated four storey shophouse
in Thonglor attracting a chic young crowd. The
focus is on cold water seafood, more particularly
oysters, lobsters and mussels which all alive in
large water tanks on the top floor until the moment
of cooking. The stylish décor has a nautically
inspired theme, big chains and ropes and the narrow
venue has the feel of being below deck on a ship.
The seafood bar is on the ground floor, here
customers can pull up stools to get up close
and personal with the sea food. Up on the second
floor there are a handful of standalone tables
with an al fresco terrace at the far end.
Due to the multi-national source of the seafood,
each item on the menu has the flag of the seafood’s
country of origin. From the selection of oyster
there are two stunners from France and three
from The States. From France our pick was
Belon oysters that have sweet and salty notes
with a metallic finish. Firm flesh, a light and
acidic hint. The other Fin de Clare Marenne
Oleron from the French Atlantic coast, a meaty
texture, plump and sweet with a cucumber like
after taste. The interesting way to taste oysters
as a seafood combination is as Dirty Oyster – six
dressed with caviar, sour cream and shallots.
Canadian lobster is regarded by international
restauranteurs as the best cold water lobster.
Here they serve it in a variety style, steamed to
taste the flavour of the seafood, grilled with
spicy roasted garlic, as a lobster roll or with
garlic. Whichever your preference its served
with a roasted cauliflower salad and fries.
Alternatively as a pasta dish, with angel hair in
a spicy arrrabiata sauce.
The classic French way to eat steamed blue
mussels is mariniere in a white wine sauce.
Asian palates are often looking for something
a touch spicier, out of respect for their preference
they are also served with chorizo and sun-dried
tomatoes, tomato sauce and spicy grilled garlic.
Organic Sea Urchin is new caviar due to the
spiky creatures silken innards replicating the
taste and texture. It served either with oysters,
as a sashimi, crudo with caviar or with Hokkaido
scallops.
Other seafood dishes to look out for are Hokkaido
wild scallops with truffle vinaigrette and seared
tuna tartaki, thinly sliced seared but served still raw.
Their main course menu focuses on dishes with
ingredients other than oysters, lobster and
mussels. Beef delights such as Wagyu steak
with a green peppercorn sauce, Australian
tenderloin and Kagoshima striploin; Sea Bass
with a Parmesan Crust and grilled vegetables
and; Alaskan crab roll in a brioche bun with a
baby leave salad and fries.
To finish the desert crumble, a combination of
caramelised apple served with almond crumble
and vanilla ice cream: Caramel POPS Crème
a combination of caramelised popcorn, dark
chocolate sauce, mascarpone foam, toasted
almonds and caramel ice cream and; classic
Tiramisu.
What on the surface appears to be a small
restaurant, has a lot on offer.
THE RAW BAR
Located between Soi Thonglor 14-16
440/9 Sukhumvit 55 Bangkok 10110
Tel 0-2713-8681, 0-2713-8335
Email [email protected]
www.facebook.com/TheRawBarBKK
Opening Hours: Mon - Fri: 5:30 pm - 12:00 am
Sat - Sun: 11:00 am - 2:30 pm
5:30 pm - 12:00 am
Credit cards: All major credit cards accepted
Price per person without drinks: THB 350
FBP partner since: 2015