Page 14 - Masala Lite Issue 160 April 2024

14 MUNCHING

Char Restaurant is a culinary gem

that serves up elegantly crafted
dishes that dance straight from the
flames of their contemporary grill.

BY GRACE CLARKE

midst the hustle and bustle of the week, whether we find ourselves at
the tail end of Friday’s euphoria or smack dab in the midst of the work
grind, one thing remains constant – the need for a sprinkling of tender
loving care. For me, navigating through the daily motions often calls for
a little culinary therapy.

Hightail it to Char Restaurant at Hotel Indigo Bangkok Wireless Road, where the
views are as mouthwatering as the menu. Here, the city skyline stretches out before
you like a glittering invitation. But the real stars of the show are the eats. We’re talking
globally-inspired dishes that sizzle on a contemporary grill. From melt-in-your-mouth
meats to succulent seafood, each bite is a passport to a delectable voyage.

FIRST IMPRESSIONS
Stepping off the elevator felt like stepping onto a movie set! Char Restaurant on
the 25th floor is a total time warp, channelling the glitz and glamour of old-school
show biz. It seems they took a time machine straight to Wireless Road’s golden age,
when Bangkok’s first radio station pulsed with life. Everywhere you look there are
nods to this era – opulent gold, rich blues (inspired by the famous door of New York
City’s Per Se restaurant, no less!), and even a mural of old-time stars to make you
feel like a total A-lister. I was especially tickled by the little acoustic guitar statues
on the tables – the perfect companions for serenading your taste buds with the
deliciousness to come.

Now, let’s talk about the digs! Char Restaurant offers all sorts of seating to suit your
fancy. They’ve got cosy nooks for intimate dinners, large tables for sharing plates
with friends, and even private rooms for professional gatherings. And for the icing
on the cake, the city views are unreal, especially at sunset. Head up to the 26th
floor for the Char Rooftop Bar perched on the very top of the hotel. This fetching
bar offers even more stunning city views. Plus, there’s a DJ booth to keep the beats No meal is complete without desserts, beginning with the Banana cake featuring
flowing all night long. chocolate, macadamia, and caramel ice cream. The gentle nuttiness of the macadamia
seamlessly compliments the creamy textures of the banana bread and caramel
FOOD AND DRINK ice cream. Just as tasty was the Millefeuille, served with aromatic coffee ice cream,
Always innovating, Char Restaurant is adding new editions to their à la carte menu**, reminiscent of an elevated tiramisu. The combination of the flaky millefeuille texture
packed with show-stopping starters, mighty mains, and desserts that’ll have you with the creamy filling and ice cream resulted in a heavenly dessert experience.
singing from the rooftops (or the rooftop bar on the floor above!). The mastermind **All prices of dishes on the new à la carte menu are still to be confirmed.
behind this culinary adventure is globetrotting gourmand, Chef Jaime Rojas. With a
near two-year tenure at Char Restaurant, he weaves his international experiences into
each dish, transforming them into edible excursions. But Chef Jaime knows a meal is
more than sustenance – it’s an experience. That’s why his menu is like a composition MASALA RECOMMENDS
of textures and flavours, letting diners mix and match to create the perfect bite.
Char Restaurant’s take on the classic tres leches
Our culinary adventure kicked off with delightful starters, beginning with the light cake elevates it to new heights. The Raspberry 3 milk
and vibrant Crispy prawn salad – a symphony of textures and flavours resembling a cake features a light and airy sponge cake soaked in
miniature zen garden. Perfectly cooked prawns mingled with peppery rocket, pops a trio of milks. A tangy raspberry sauce adds a touch
of briny salmon roe, and dollops of avo-wasabi cream that provided a subtle kick. of vibrancy, while a dollop of whipped cream and
For a shareable starter, don’t miss the Mini beef birria quesadillas featuring tender a garnish of chopped nuts and fresh strawberries
braised beef birria, nestled in soft tortillas. A dipping sauce and refreshing lime provide a delightful textural contrast. This dessert
wedges complete the experience, guaranteed to spark a friendly competition for is a perfect balance of sweetness and tartness, with
the last piece! A personal favourite was the Chicken liver paté paired with slices of whispers of floral fragrance from the raspberry sorbet.
sourdough and a tossed rocket salad in sweet balsamic vinegar.
Moving on to mains, we first indulged in the delicate and fragrant Snow fish with
confit potato, sweet onion bok choy, and smoky romesco sauce. This dish exhibited the
perfect blend of flavours and textures. We then savoured the Salmon sambal matah, VIEW VIDEO
featuring a juicy salmon fillet topped with Balinese chilli sauce and served alongside CHAR RESTAURANT
some greens, achieving a perfect balance of sweet, sour, and savoury notes. For steak 25th floor, Hotel Indigo Bangkok
enthusiasts, a must-try is the Ribeye with mustard sauce. Charred to absolute perfection, Wireless Road 81 Wireless Road,
this ribeye is the definition of ‘melt-in-your-mouth’. Meanwhile, the Gochujang ragu Pathumwan, Bangkok 10330
fusilli perfectly captures the essence of the restaurant’s international cuisine, blending
Korean, French, and Italian flavours for a truly memorable dining experience. For Tel: 02 207 4999
those opting for a meat-free option, Char Restaurant offers a compelling choice in Facebook & Instagram:
the form of Roasted pumpkin with hummus, zucchini, chimichurri, crispy rice noodles, @Charbangkok
and seaweed jus, promising to whisk you away to a textural wonderland.
www.charbangkok.com/restaurant

MASAL A LITE ISSUE 160 - APRIL 2024