A true epicurean experience.
For over two decades, Bangkokians and visitors alike have flocked to Rang Mahal for its progressive take on authentic Indian cuisine, sumptuous furnishings harking back to the palaces of old, and panoramic views of the city’s glittering skyline. Perched on the 26th floor of Rembrandt Hotel & Suites Bangkok, the multi award-winning restaurant offers a comprehensive menu of Indian favourites, mostly from the country’s North.
In deference to the city’s growing appetite for specially-curated set menus, the longstanding restaurant is now offering their first-ever Tasting Menu (THB 1,999++ per person) comprised of six delicious courses of specialities from various regions of India. Recently introduced, the menu has been continuously perfected with feedback from discerning guests, all of whom have showered it with accolades for its premium ingredients, elevated preparation methods, and accessible pricing.
FOOD AND DRINK
The first course we sampled was their Street appetiser, an amuse-bouche that was a contemporary rendition of sev puri, a chaat originating from Pune that is often found by the bustling Mumbai streets. The beautifully-plated course looked akin to a dessert when it was brought in, with a puffed rice sphere stuffed with a silky, spiced yoghurt foam, atop a beetroot reduction sauce artfully splattered on the plate; a treat that immediately melts in your mouth.
The next course, Ferment, takes inspiration from the hearty and filling South Indian dosa, but is elevated by its preparation. Fermented overnight, the dish is served in two rolls made with rice and gunpowder, one stuffed with flavourful Portobello mushroom, and the other with tender crab meat, and both wholly delicious. Next, we tucked into the Sea course, aptly comprised of snow fish, which was our unanimous favourite of the night. Served with cucumber salad to offset the heat of the dish, I’m not ashamed to say I polished off every last bite.
The Moilee course was, true to its name, a Kerala-style king prawn curry made with coconut milk-based gravy which was aromatic in the extreme and warmed us from the inside out; a true comfort dish. Make sure to pair it with the generous portion of fragrant milagai podi rice that is served with the course. The final main was the Land course, comprising of a lamb riblet elegantly presented with flecks of gold foil, and an artistic composition of deep-fried baby potato and mash for a fusion twist. Perfectly prepared, the lamb was fall-off-the-bone tender and flavourful without being too overpowering.
Finally, filled to the brim, we ended our meal with the Sweet course, an unusual but sublime dessert composed of a chocolate dome filled with a saffron-infused milk ice cream, atop a milk cake for some crunch and texture, and raspberry sauce for a piquant kick. Overall, Rang Mahal’s tasting menu is not to be missed, bringing together the best of their wealth of experience and authentic flavours in six scrumptious courses. Updated regularly, make sure to try it out before their next iteration!
MASALA RECOMMENDS
The Sea course, which was wrapped and served in a banana leaf to fully marinate the fish in its own juices. The result was a toothsome and flakey dish brimming with South Indian flavours, the star of which was the kick of mustard in every bite.
RANG MAHAL
26th Floor, Rembrandt Hotel & Suites Bangkok, 19 Sukhumvit Soi 18, Klong Toey, Bangkok 10110
Open daily from 6pm to 11pm;
on Sundays from 12pm to 3pm for brunch;
the Tasting Menu is available on Thursdays to Sundays, 10 pax per day only
Tel: 02 261 7050
Facebook: @rembrandtbkk
Instagram: @rembrandtbkk
https://www.rembrandtbkk.com/rang-mahal.php
