F & B
SCARLETT WINE BAR & RESTAURANT
Pullman Bangkok Hotel G , Thailand
EXECUTIVE CHEF : SYLVAIN ROYER Style and reputation : Brasserie-style prep , market fresh seasonal produce , traditional recipes , fair pricing and a wine list to return to . Run by R & B Lab Co ., always and simply good French food , cheese board in a cool atmosphere on the 37th floor with panoramic views from the stylish lounge or alfresco on the terrace . Number of seats : 160 Average check : US $ 29 Menu focus : Imported cold cuts and cheeses , tapas , salads , pastas . The table beef tartare is a favorite , as are creative variations such as tuna and smoked salmon tartare . Standout meat dishes include the braised beef cheeks , which reference forgotten bourgeois foods , as well as dry-aged prime rib from Australia . Chef ’ s inspiration : Always based on what he likes to eat ; the association of flavors that he knows work well together ; the freshness and quality of the produce from fresh markets . “ I love to immerse myself in the culture of different countries , interact with the people , discover the history and of course eat the food .” Judge ’ s comments : “ The restaurant has always had a great vibe … The cuisine is casual contemporary French and the highlight is walking up to the charcuterie and cheese display to create your own ‘ board ’ from a vast selection . Throw in a high-caliber wine list and let the magic begin .” - Francis Zimmermann
“ DINING EXPERIENCES ARE RAPIDLY BECOMING THE ANCHORING MOMENTS TO POSITION HOSPITALITY EXPERIENCES - THEY ARE STANDALONE MOMENTS IN THEIR OWN RIGHTS .”
- ANDRE FU
40 hotelsmag . com October 2016