Happy Birthday, Steakhouse Co.

June 2, 2019 By bangkok7

Happy Birthday, Steakhouse Co.

Saturday was the one-year anniversary of the opening of The Steakhouse Co. in Patpong. To celebrate, they threw a birthday bash for themselves: all-you-can-eat surf n’ turf plus two hours of free-flow beer and wine for 999b all-in. It was, in a word, spectacular. If you didn’t go, here’s what you missed…

I arrived with my buddies Lucky and Kee Mao Moo right at 5:00. It’s important to be first through the door, first to grab the grub, first to imbibe of the wine, mainly because less people show up right at the start. I don’t much like sharing or waiting while some jackass holds up the queue. Lucky had planned his approach a week in advance. He was going to focus on the lamb, with maybe a few bites of various other items, but only as minor distractions from his holy grail: the lamb. Kee Mao Moo had more of an “all-at-once” strategy. Namely, to cram as much of everything into his cake hole as possible while washing every morsel down with copious amounts of beer and wine, until no more would fit or until he passed out, whichever came first.

My plan was to start with a small nibble of shrimp just to see how they paired with the white wine offering, then consume a generous portion of lobster, interchanging bites with wine to achieve a perfect blissful flavorstate (yes, I just invented a word. Copyright BKK7). After scarfing enough lobster to sufficiently polish off a glass of Pinot Grigio, I’d then switch to a California Cab-Merlot blend and one very modest plate of prime rib and BBQ ribs, but not enough to get full. And finally, like the closing ceremony of the Olympics, take in the lamb. As a professional hedonist, I take meals like this seriously, and don’t approach it haphazardly. Now, as I write this after the fact, I confess things didn’t go as planned. I wasn’t prepared for the sensory onslaught of so much incredible food at once. My breakdown of each item and it’s coupling with the wine went as follows…

First, the surf.

Peel-and-eat shrimp. If I’m honest, I don’t enjoy the peeling part. I feel like that’s something the chef should’ve done for me. I get the “apeel” of doing something with your hands, just…..not with shrimp. Thankfully the chef is Canadian and so he whipped up a proper North American cocktail sauce. Imagine my surprise when the shrimp turned out to be positively wonderful. Huge, plump, succulent, bursting with flavor, and along with the cocktail sauce, positively delightful. The staff provided water bowls for your hands after the snap –and-peel, and once I got the hang of it, I inhaled six.

Now on to the rock lobster…the tails had been sliced in half, making it easy to pull out the meat. Combined with dipping butter and lemon, it was lobster-perfect. Looking back, I wish I’d sprung for a bottle of Chardonnay to pair with, but even with the Pinot it was still fantastic. I had four lobsters, and then sheepishly reloaded my plate with shrimp.

 

On to the turf…

Prime rib—this is one of The Steakhouse Co.’s claims to fame. They serve it up every Sunday in the carvery, and when available, you can get it on a Cuban sandwich during the week. For their birthday, they went out and found the biggest hunk of very special Australian Black Angus they could lay their hands on. It was a sight to behold, and utterly delectable. Tender, rich, and sublime. In the end, it was the highlight of the meal for me, just barely edging out the lamb.

BBQ ribs—these sweet succulent babies are a true indulgence. Slathered in sweet-tangy American-style sauce, and falling off the bone. I’d planned to eat two. Instead I gobbled down eight.

Lamb—and The Lord said, “Let there be lamb,” and there was lamb. By the time I dug in, I was already slipping into a food coma, so my memory here is a little fuzzy. I remember abandoning decorum, grabbing the lamb in one hand and gnawing until the bone was completely clean, not once but four times, and interchanging bites with sips of wine. The flavor was subtle. The meat was tender and perfectly cooked. In the end, though, I found myself going back for more prime rib.

 

Cajun chicken—I’m gonna be honest, I didn’t have any. I saved every spare inch of space in my stomach for lobster and lamb, and a smidge of prime the other stuff. Kee Mao Moo said it was moist and delicious.

Sides and desserts

My plan wasn’t to waste any stomach space on sides, but in the moment I couldn’t resist the garlic mushrooms (three helping’s worth) and creamed spinach.  They were both excellent. A surprise hit was the mushroom soup. On a whim, Kee Mao Moo ordered a bowl. Then he ordered another, and another. It was positively addictive and out of this world. Who’da thought soup could be so damn good?

 

 

There was a choice of two desserts—strawberry trifle and Bailey’s cheesecake parfait. I had two of each. At the end of two hours, it was all I could do to waddle home and curl up on the couch, feeling very much like a king after such an amazing meal. If you missed it, the bad news is you’ll have to wait a year to have the experience. The good news is, much of the buffet fare also appears every Sunday in their carvery or can be found in other incarnations on the menu (for example, the shrimp are lovingly prepared and served up in the gambas). Next week I’ll be laying out all the food on offer in Patpong, but today, all I can say is if you haven’t made The Steakhouse Co. a regular destination for pampering your palate with delicious delights, you’re seriously missing out. Thanks to all the staff for taking such good care of us, and especially to Chef Patrick and his team for a meal that was truly special. And if you missed the party and are worried that you’ll have to wait a whole year to take part, I have good news for you. The night was such a success that the folks at The Steakhouse have already scheduled another surf n’ turf buffet for August 3rd. So mark your calendar and reserve your table, you lucky SOB.

And cheers to another week above ground, eating like royalty and living epicurean in the greatest country in the world—Thailand.