Madison - A New Star in Bangkok

Located in The Regent Bangkok's recently transformed Parichart Garden, Madison just opened on 29th April 2001 is ideally situated for an elegant dinner or a power lunch. With direct access through the entrance opposite to Peninsula Plaza, diners can avoid the formality of entering through the lobby.

A Manhattan-style grill designed and created by the famous New York based architect and designer Tony Chi who sees it as "a neighbourhood restaurant" reminiscent of the most fashionable restaurants in the Big Apple.

When I met Tony Chi recently I asked what he hopes a diner will feel as they enter Madison. "The first thing I want them to sense is warmth" he replied "something should embrace you and touch the heart. The fireplace is psychologically comfort on a rainy day."

The bar is elegant, with stylish wing-backed leather chair and an open fireplace has a selection of more than 80 single malt whiskeys. A unique feature is the oversized ice-cubes, produced from a specially imported Japanese machine. Not only adding to the presentation but also preventing the iced drink from becoming watered down to quickly.

Appetizers range from chilled fresh oysters Sydney Rock Large Baht 390 a half dozen and Baht 790 a dozen; New Zealand Jumbo Baht 490 a half dozen and Baht 890 a dozen; Boston clam chowder Baht 180 or Seafood gumbo Baht 240.

Main courses include grain-fed prime US and Australian beef. The origin of the meat determines the price. For example Prime US tenderloin (250g) B 990 while the same cut of Western Australian rib eye is Baht 690; Australian double lamb chop with mint gravy is Baht 590 and Andaman Sea Lobster Baht 790.

There is also a menu of especially created dishes suitable for sharing food with friends (Thai Style) a Prime US t-bone steak (600g) is Baht 1,950; pork ribs in barbecue sauce Baht 590 and a whole Ruby fish Baht 580.

"Business Deal" luncheon offers a appetizer and salad table and a choice of the choices of the following special main courses, daily dessert and coffee or tea for Baht 500. Taken just as a main course Braised shoulder of lamb with root vegetables and mashed potatoes is Baht 490; seared coral trout with saffron potatoes and onion sauce Baht 470 or a US sirloin steak sandwich with French fries for Baht 390.

Dinner specials are Pan-roasted Whiting filet with withered spinach and lemon caper sauce at Baht 470 or Squab chicken, stewed artichokes and balsamic gravy at Baht 360.

To finish, there is a comprehensive range of desserts, or a choice of chesses.

All the single desserts are priced at Baht 170 with such temptations as warm chocolate melt with caramelized pineapple, bourbon ice cream; lighter than air baked apple cake with iced nougat; crunchy maple pecan ice cream with rhubarb compote or poached nectarine with bitter almond biscuit.

There is a choice of blue, soft of hard cheeses. The blue selection offers Gorgonzola, Stilton and Roquefort with walnuts, celery and toasted multi grain bread at Baht 290 or with a glass of port Baht 390. The soft cheeses available are Brie, Taleggio or Goat served with dried apricots, dates and French bread at Baht 290 or taken with a glass of dessert wine Baht 390, Finally the hard chesse possibilities are Gruyere, Grana or sharp Cheddar with grapes, honey or foraccia at Baht 290 or with a glass of Cabernet Sauvignon Baht 390.

Madison has a Private Dining Room that seats 16 and three semi-private dinning booths for up to four and an open flame kitchen with its refrigerated crustacean bar. Contrasting elements of ice and fire are typical of the style of Tony Chi.

In the main restaurant and bar one finds walnut plank flooring, custom carpet in taupe shades, a white terrazzo floor border with brown coconut inlay and ebony and walnut millwork to contrast with the white painted walls, the teak wood and a piano white ceiling.

They serve simple quality wholesome food in a very natural comfortable way without fussy presentation. It is betting back the basics of what is a restaurant, a place to go and eat and enjoy good company. That is something that you will do very well at Madison.

The restaurant is managed by Oliver Schnatz with Chef Ian Pongtawat Chaleamkittichai in charge of the kitchen.

Open for lunch 11.30am-2.30pm, dinner 6-10.30pm with the bar open 11.30am-11.30pm. This restaurant is going to be popular so reservations are recommended.

Madison, The Regent Bangkok, 155 Rajadamri Road, Bangkok 10330 Tel (66-2) 251-6127.