Overall Score 10/10
Taste 5/5
Ambiance 5/5
Service 5/5
Value 3/5
Madison Steakhouse at Four Seasons Bangkok on BumRes.com
Since my first visit for lunch at the Madison @ Four
Seasons, I actually had been looking forward to going back there for
dinner. With all the rumors saying that
Madison Steakhouse is great, this and that.
And especially how the CNNGO rated this fine steakhouse resided within
one of the world’s finest accommodation, Four Seasons @ Bangkok to best the
third best in the city, I really had to prove true myself. Finally, the opportunity had come. I was there for the exclusive dinner with a
group of friends. All of us were
definitely excited about their top notch steak selections.
The idea of going there for dinner started about a month
ago, but our friends were busy. Until
this week, we managed to gather a few friends to join for the premium steak
dinner at the Madison Steakhouse @ Four Seasons on Ratchadamri Road. Entering the restaurant with a great
excitement, I still had a high expectation of this meal at the Madison even
though I was a bit upset with my lamb at lunch time. This time I had a feeling that it was going
to be great and it truly was fantastic.
Within the deluxe atmosphere of Madison, we were seated in a
big round table centered in the dining room among the upper class guests of the
Five Star hotel. Variety of guests were
there that night; a sweet couple spending romantic moments, business people impressing
their guests, a family enjoying quality time, and us, a group of friends who
love to eat good food. Madison
steakhouse is suitable for any special occasions, for everyone who seeks for
high priced and high quality dining experience.
Once we got comfortable in our seats, we waited no
more. Everyone’s attention was on the
one page menu of the Madison@ Four Seasons.
In the list, we found a nice variety of starters, main dishes from the
grill, fish and seafood specialties, “something different” (addition to please
the non- beefeaters), and simple side dishes.
Since the occasion was special, we tried not to look on the right side
of the menu. For me, I slowly worked my
way examining the menu from the top to the bottom. With so many attractive choices, we each
decided to order one starter and one main for everyone to share. What a great idea!
While we waited, the complimentary bread was served. Served warm, both white and wheat were
equally pleasant with the light spread of butter. Just before the starters arrive, we got another
complimentary, a shot of beetroot yogurt. Its sourness was strange but I assume it was
meant to refreshen our palates. We had four choices of starters. First one was the Blue Fin Tuna Tartar. Its small portion turned this delightful
starter into a precious one. It was the
second best starter. Next up was the
best one, the Roasted Foie Gras. Served
with raspberry jam, its charred skin held the great succulent of the buttery
oil and the soft texture. To have a tiny
chunk on a piece of toasted thin bread with the raspberry jam, texture and
taste merged into a priceless joy. I
highly recommend the Roasted Foie Gras @ Madison of Four Seasons! We
have two more appetizing choices to come.
Best presentation had to be the Witloof Salad with black forest ham,
blue cheese and walnut dressing. Witloof
is for white leaf in dutch. Its crispy
texture was new to me. Besides the mild
dressing, I enjoyed the contexts much more; the ham, blue cheese, and
walnuts. Last of the appetizers was the Scallop
cucumber Ceviche. It was nicely done
with the fresh ingredients and tasted very refreshing. Each of the appetizers was uniquely prepared,
so all of them were tasty in their own style.
About time we get busy with our world’s class steaks. Best one of the night was the Prime US Beef
Rib Eye. If you know the beef rating of
the in the U.S., you would know that Prime is the best one. Four main levels of the USDA beef are Prime,
Choice, Select, and Standard. The other three choices were the Australian
Beef. From the Grain Fed 150 days, we
had the Strip loin 10oz and T-Bone 20oz.
And the other one was the Grain
Fed 300 days Wagyu Marble No. 4 Tenderloin at 6 oz. Besides the meat from the grill, the Madison
Steakhouse also had from chicken to burger and from squid to lobster. So, we also had something from the sea to
break the ice. It was the Grilled North
Sea Scallops. A total of four large
sized Scallops; its freshness was nicely complimented with the garlic herb and
chopped spinach. However, this menu felt
very much like an appetizer to us. Our
focus was prominently on the macho steak dishes. By the way, we had a bottle of StoneFish
Cabernet Savignon to compliment our fine meat.
For meat lovers like us, seeing these steaks on the table
was like a dream come true. We asked for
all of them to be medium rare and the chef perfectly grilled our meats to the
exact doneness. For the Rib Eye and
Strip loin, both showed beautiful checkers.
As we carved into the steak, its stunning pinkish to redness tone was mouthwatering. The 6oz of the Wagyu was just not
enough. It was the most flavorsome one
of the night but it was just less tender than the Prime US Rib Eye. Oppose to the Wagyu, our 20oz size T-Bone was
just intimidating. With its 1+ inch
thickness, the meat was almost raw in the middle. Alongside our premium quality steaks, we had a
diverse choice of sauces and sides, which allowed us to enjoy our meal with
different attitudes. We had four
different sauces; pepper, red wine, horseradish, and mushroom. And on the table, we had onion rings, garlic
mashed potato, baked potato, sautéed spinach, and steamed asparagus. I personally liked the mashed potato and the
asparagus with the red wine sauce over the steak. All of the meat disappeared from our table
and only left us a big belly and a big smile.
Surprise, we still had room for the desserts. How could I skip the signature dessert of the
Madison, the Baked Alaska. Coming to the table all covered in cream, the
server poured flaming Rum over it. The whole thing was on fire and burning to a
great marsh mellow smell. I was
wondering what was inside. I dug my way
through the cream and there was vanilla ice-cream and a mix of fresh berries. It was such as impressive dessert. Honestly, I had never had anything like it
before. We had two more dessert. Blended Nuts Tartlet with Chicory Licorice
ice-cream – nice combination, both were great together, the tartlet and the
ice-cream. I liked it. Last one was the Bread and Butter
pudding. Presentation was lovely. It was good but I wasn’t as crazy about as
much as the Baked Alaska.
Well, I have come to a conclusion that the Madison
Steakhouse officially impressed me with the delicious meal made up of top notch
steaks, unique starters, and lovely desserts.
While treated with five-star table service in the elegant atmosphere, highlights
were found in every course; the Foie Gras, the Prime Rib Eye, and the Baked
Alaska. These are the great choices that
you can’t miss, if you had the chance to experience the Madison Steakhouse at
Four Seasons.
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