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On the second floor of the famed Oriental Hotel, and just above the Chao Phraya River, the restaurant is visible through floor-to-ceiling glass.
Every few months the menu undergoes changes but some things are just to good to leave off. Goose liver creme brulee with frothy lobster bisque and aged armagnac is more than satisfying. If there is a better quality seafood venue than this in Bangkok, I certainly don't know where it is.
Staff is superior and knowledgeable while the wine list represents all major regions for white and red.
Not a member of the VIP Club. |
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Email: mgmt@asia.com |
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www.dininginthailand.com/lord.jims.bkk.asp |
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RATING |
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Food: |
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9/10 |
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Drink: |
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9/10 |
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Service: |
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10/10 |
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Price: |
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A meal for two, without wine, is about 4,000 baht. |
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MENU FAVORITES |
| Pan fried hand dived scallops with brown onion and caper sauce |
| Duck liver creme brulee with frothy lobster bisque |
| Whole Mediterranean sea bass baked in salt crust with selected dips and sauces. |
| Black linguine with crab meat, ginger roasted salmon and grilled tiger prawns. |
Lord Jim's
Seafood Restaurant |
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