I recently read that CHAR Bangkok, which is perched atop Hotel Indigo Bangkok Wireless Road, just opened. I got excited because during my stay at the hotel, I was told that the restaurant would be really hi-so (“high society,” meaning classy in Thai millennial culture) and that it would offer great food in addition to unparalleled views of the city. And so, upon returning to Bangkok, I made sure that we’d book a table there.
CHAR Bangkok is composed of three “experiences”: CHAR Restaurant, CHAR Private, and CHAR Rooftop Bar. We booked a table at the restaurant.
CHAR Restaurant is edgy and classy—it’s a place that the fashion forward and the yuppies undoubtedly frequent. Accompanying the chic interiors and furnishing is a splendid, unobstructed view of the city, which makes the experience even more worthwhile.
At the helm of the kitchen is Chef Lionel Vinatier who personally welcomed us to the restaurant. His previous assignments were in Maxim’s Bistrot and Maverick Restaurant & Bar, both of which are in Bangkok.
With the head chef being French, the inspiration for the menu is understandable—duck confit, and moules and frites are some of the restaurant’s specialties. Being a grill though, the focus lies heavily on its steak, while completing the menu are a few pasta dishes and burgers.
Despite its simplicity, we loved the Foie gras ballotine (60 g of foie gras, green apple compote, pain brioche). Aside from being tasty, it had a perfect buttery texture. The green apple compote proved to be a great match to it.
We also liked the Lemongrass infused lobster bisque (lobster medallion, clams, scallop, and lime cream); the flavor of which had a nice balance of seafood and earthiness.
The Darling Downs Wagyu tenderloin (marble score 4) and the Kobe Cuisine Wagyu rump (marble score 9), both choice cuts of steak, were foolproof—they were absolutely tender to the bite and cooked flawlessly. They went well with the silky truffle mashed potatoes and the Bernaise sauce.
Lastly, the Banana cheesecake, which originated from CHAR Shanghai, was divine—it wasn’t too sweet, and the banana flavor wasn’t cloying. It came as no wonder that the restaurant is proud of it.
VALUE FOR MONEY
Surprisingly, the steaks, given they’re high-quality Wagyu, are more reasonable and affordable compared to the other steakhouses we’ve been to in Bangkok and Manila. For the rest of the menu, most, including drinks, are priced reasonably as far as upscale restaurants in Bangkok go.
Hotel Indigo Bangkok Wireless Road, Wireless Road, Pathumwan, Bangkok, Thailand
Telephone: +66 2 207 4999
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