Page 75 - Masala E-magazine Vol 9 Issue 4 February-March 2018

From left to right: AB tacos; Tuna pizza; Jidori Chicken

Food For mains, begin with Seared Greenland halibut (B520) cooked
The dishes are designed to be shared, and the menu is in a soy-infused Beurre Blanc, a light butter-based sauce that
abundant with choice. We begin with the cold appetisers highlights the supple and moist texture of the fi sh. Meanwhile,
and one of the restaurant’s signature items, the Tuna pizza the tender Jidori Chicken (B490) is served on a light and creamy
(B430). The dish combines wafer thin slices of crispy baked potato puree, drizzled with a savoury teriyaki sauce.
bread topped with fresh tuna and white truffl e oil served with
umami aioli. It is elegantly presented with artwork by Chef
Akira’s mother, a personal touch that alludes to his culinary
inspirations. Next is the Salmon tiradito (B390) inspired by
traditional ceviche. The dish is a fl avour bomb of sour elements,
combining fresh salmon with essences of yuzu, also known as
Japanese citrus lemon, and grilled mango. Another delicious
starter is the Jeju domi (B380), a sashimi-style Korean red
snapper masterfully dressed in a sweet chilli paste and topped Coconut mochi cake Valrhona ‘Lava’ souffl é
with fl ying fi sh roe. The delicate fl avours provide a perfect
harmony of sweet and salty bites.
For a sweet ending, we were treated to the Valrhona ‘Lava’ souffl é
(B370) served with an indulgent Madagascan vanilla ice cream. If
you prefer something less traditional, cleanse your palate with a
Coconut mochi cake (B160). A twist on the traditional Japanese
confection, the cake is decorated with sweet and salty caramelised
popcorn and macadamia nuts, adding a fun crunch to every bite.
Meanwhile, the accompanying mango sorbet leaves a pleasant
aftertaste that cuts through the sweetness quite vigorously,
Jeju domi providing a refreshing end to a fantastic meal.

Moving onto the hot appetisers, Drinks
we sampled the AB tacos Just like the food, Akira Back’s drink
(B340), a dish comprising menu refl ects the restaurant’s
of Wagyu beef cooked to diversity, offering alcoholic and non-
perfection in a traditional Korean alcoholic choices to suit all patrons.
bulgogi style. Dressed in a Their signature cocktail is the Yuzu
roasted tomato ponzu sauce, Sour (B360), which is a Japanese-
the lean meats were tender inspired concoction that combines
and full of juice. Another dish in the sweet and sour fl avours of the
which the protein is masterfully Grilled octopus Yuzu citrus fruit. Prepared with
prepared is the Grilled octopus vodka and sake, the drink is a fi tting
(B480) served with a potato addition to an innovative menu. Yuzu Sour
foam and salsa verde. Marinated in an anticucho chilli rub, the
delicate meat retained a subtle, smoky fl avour.
AKIR AB ACKB ANGKOK
Diners who crave other meat varieties should indulge in the 37th Floor, 199 Sukhumvit Soi 22, Bangkok Marriott Marquis
restaurant’s selection of specialities cooked on a robata, known Queen’s Park, Bangkok 10110
Tel: 02 059 5999
as a traditional Japanese charcoal grill. The delicious Scallops
in half shell (B420) are presented with salty bacon, slightly sour Open every day for dinner from 6pm – 10.30pm;
open for lunch on Sundays from 12pm – 2.30pm
kimchi and spicy kochujang butter. Another impressive grill is Facebook: @akirabackbkk
succulent Lamb chops (B580) dressed in a piquant Korean glaze. www.bangkokmarriottmarquisqueenspark.com/dining/akira-back

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