Hamilton’s Steak House

When the Dust Thani first launched Hamilton’s it was given the name in honour of the first United States ambassador to Thailand. From day one it was an immediate success.

But styles change, and in response Hamilton’s has undergone a major revamp and in tribute to days gone by. The era of the 1920’s, when New Orleans Jazz was all the rage.

Bringing back that “era and opulence and fine dining” is Hamilton’s, sporting a “new look”; burnished dark wood, chrome and frosted glass, images of old Bangkok hanging on the wall.

Some are reluctant change, but I found Hamilton’s had taken of a fresh bright youthful persona. Today’s fine dinning needs liberation from the stuffiness of the past. Good service has nothing do to with being servile. It should be sharp, effective and responding to the needs of the customer. The table free from clutter yet having the key elements a white line napkin, simple quality silverware, simple white china, a chunky water glass and a bistro style wine glass for everyday use. When finer wines are served they bring out the crystal.

Monday to Friday at lunchtime there are two roasts on the carvery trolley and a daily business lunch menu.

The onion bread with flakes of peppers is delicious; it’s good enough to be a lunchtime snack alone with a glass of wine.

I tried the set lunch to start an Organic Tossed Green’s with Dusit Thani’s Special House Dressing, bacon and grated eggs. The leaves were sharp and crisp. My companion had the Prawn and Lobster Cocktail which pleasant and balanced.

For my main course US Special beef short ribs braised in its own juice with mashed potatoes and assorted vegetables. The meat was supremely tender and the gravy rich without being too heavy. While my companion had the Roast Salmon “Kulebyaka”, a flakey pastry crust, with dill sauce and Mesclun Salad. This is a perfect main course lunch dish.

For dessert I had Lemon Tart with Candied Orange and Mocca Sauce a light end to the lunch. My companion however opted for Chocolate Sin cake with a heavy emphasis on chocolate and sin, a rich delicious taste for those who aren’t afraid of indulgence. With my illy-double espresso candied cigars that are something of a sophisticated Bounty bar but nowhere as sweet.

In the evening for dinner four roasts US Prime Rib, Rack of New Zealand Lamb, Marinated Roast Pork and Half a Free Range Chicken. From the grill a selection of US certified Black Angus, Grain Fed Australian and Japanese Matsuzaka Beef.

The Lobster Bisque is interesting in its presentation, baked under crisp puff pastry.

For both lunch and dinner there are eight red and eight white wines available by the glass, carafe and bottle at prices to encourage customers to drink them rather than leave them to gather dust in the cellar.

The new-style Hamilton’s is definitely in tune with today’s fine diner.