Readme before you journey
ARNO'S Restaurant at Silom Serene Hotel, Silom Soi 3
The day before, I took you to eat Thai food at "Omtong Restaurant" in the Silom Silom Sirin Hotel on Silom Road 3. I forgot to mention that Omtong Restaurant not only sells Thai food but also Western food such as butcher-style steaks. It's also a steakhouse with a special process. Want to know? Come on, gather around and I'll tell you.
The management of Silom Serene Hotel and Oom Thong Restaurant have known Mr. Arnaud Carre for many years and have recognized his culinary skills and expertise. They have therefore decided to invite him to collaborate in order to increase the variety of menu items, offering both Thai and international cuisine in one place, to meet the needs of Bangkokians seeking delicious food.
Restaurant Ambiance
Mr. Arnaud Carre, also known as Chef Arnaud Carre, is a French chef born into a family of butchers and farmers. Chef Carre has been immersed in the art of meat selection and butchery since childhood, representing the fifth generation of his family to carry on this tradition. His expertise encompasses all aspects of meat, from selection and storage to butchering and cooking, including marinating and grilling techniques. Some of Chef Carre's signature dishes have been passed down through generations, reflecting the rich culinary heritage of his family.
Bartender ready to serve.
Every step of the cooking process is meticulously curated by the chef himself. Chef Arnold shared that he learned everything from his father, following the motto "Learn from the best."
Following his culinary journey, Chef Arnaud embarked on a new adventure, establishing "The French Butcher" in New York City, a restaurant that garnered significant acclaim. Subsequently, drawn by Thailand's tranquility, safety, and warm hospitality, he decided to relocate to this Southeast Asian nation.
Arno's Butcher and Eatery is a steakhouse owned by Chef Arno, who resides in Thailand. With expertise in beef, he utilizes the dry-aging technique, which involves hanging the meat in a low-temperature aging room for a specific period. The steaks are then grilled and cut in the French style by Mr. Arnaud Carre, who has over 45 years of experience. Mr. Arnaud has also been featured in various media outlets, including The New York Times, New York Magazine, and ZAGAT surveys. This is the origin of Arno's restaurant, located at the Silom Serene Hotel on Silom Soi 3.
All tables by the pool are full.
Dry-aged beef, also known as dry-aged meat, is a method of preserving and enhancing the flavor of beef by hanging it in a controlled environment for an extended period of time. During this process, the beef undergoes a series of enzymatic and chemical changes that break down the muscle fibers, resulting in a more tender and flavorful product. The dry-aging process typically involves hanging the beef in a temperature-controlled room with a humidity level of 70-80% for 30-45 days. During this time, the beef's natural enzymes break down the connective tissue, making the meat more tender. Additionally, the dry-aging process concentrates the beef's flavor, resulting in a more intense and complex taste.
This process results in a dry outer layer, with the moisture evaporating from the surface. This leads to a darker color, increased tenderness, a more concentrated aroma, and a richer flavor. Ultimately, only 30% of the original meat remains as "high-quality meat," which chefs unanimously agree is the most delicious type of meat.
Do not be alarmed. This information is based on recent conversations with restaurant staff after a previous dining experience at Oam Thong. The menu prices are reasonable, making steak a tempting option.
Open Air with a Chill Atmosphere
Therefore, don't hesitate, come quickly. Of course, we must have a companion, as is customary. We parked the car at the Silom Serene Hotel, Silom Soi 3. Entering the restaurant, we found it packed with customers, especially the corner by the garden next to the swimming pool. So, we had to sit at the front counter bar near the entrance.
The table in front where we are sitting.
After settling at the table, we eagerly opened the menu to browse the enticing options. Naturally, our eyes fell upon the renowned Dry-Aged steak. Curiosity piqued, we couldn't resist ordering it to experience its legendary excellence firsthand.
A selection of Dry Aged beef on display for customers in the refrigerated cabinet.
Caesar Salad
The meal commenced with a classic Caesar salad and garlic bread. The robust dressing complemented the diverse ingredients of this visually appealing salad. The boiled egg, crispy croutons, and perfectly cooked bacon, which retained its authentic flavor, added textural and savory elements. The fragrant Parmesan cheese provided a delightful finishing touch, whetting the appetite for the main course.
Garlic bread
Accompanied by soft, crispy garlic bread, the outer layer is crispy and the inner layer is soft, with a strong aroma due to the freshness of the bread and the smell of butter. Garlic gives a fragrant and rich taste, making it crispy and enjoyable to chew.
Kerry Fry
Crispy, golden-brown curly fries, perfectly cooked to a satisfying crunch. The first bite releases a symphony of salty, savory flavors that will leave you wanting more.
Special Mocktails from Our Bar
We ordered three drinks for the three of us: Emerald Punch, Cherry Temple, and Virgin Mojito. The Virgin Mojito was sweet and sour, and it was very refreshing, especially the Emerald Punch, which had a honey and lemon flavor that was very satisfying.
While waiting for the main course and Dry Aged beef.
Traditional Berger
This dish is recommended by the waiter. He said that not only the steak is delicious, but all the food is actually delicious. However, ordering everything would probably kill us, so I asked the younger ones what they would order if they came to this restaurant besides steak.
The younger sister looked up and replied without hesitation, "Traditional Berger, please." She continued, "It's our signature dish, and customers order it a lot for both lunch and dinner." As they talked, my niece's eyes sparkled, and she couldn't help but blink, revealing her desire. "I want to eat it too, please order one."
The inside looks just as delicious as the outside.
The owner of the order grabbed it and took a bite.
The Allure of the Classic Burger: A Sensory Journey
The first bite was a revelation. The soft, fragrant bread, freshly baked, yielded to the gentle pressure of my teeth. The aroma of the patty, though subtle, lingered on my palate, a testament to its quality. The sweet crunch of the bacon, the crispness of the lettuce, and the juicy tang of the tomato completed the symphony of flavors. This classic burger, with its simple yet perfect combination of ingredients, was a culinary masterpiece, begging to be savored again and again.
The steak is coming, I'll have a glass of red wine.
45-Day Dry-Aged Tenderloin
The long-awaited Tenderloin Dry Aged 45 Days has finally arrived. Let's take a look at its appearance. It is served on a hot plate, raw, without any embellishments. It is cut into bite-sized pieces, ready to eat, showcasing the freshness of the meat on top and the juiciness that permeates the chicken breast. The fibers of the meat are clearly visible, giving off an enticing aroma that makes your mouth water.
The interior of the medium-rare steak is a beautiful, vibrant pink. The tenderloin is a lean cut of meat, ideal for those looking to control their weight. The juiciness of the meat is not only visible to the eye, but also evident when you press a fork into it, releasing the juices within. The 45-day dry-aged beef offers a tender texture.
The Exquisite Experience of Dry-Aged Beef
When the dry-aged beef touches your lips, you instantly understand why it is considered a culinary masterpiece. The melt-in-your-mouth tenderness, the intoxicating aroma, and the full-bodied flavor of the meat fill your senses, leaving you wanting more.
The absence of fat does not detract from the experience; instead, it allows the pure essence of the beef to shine through. The texture is remarkably smooth, devoid of any toughness, while the sweet, savory notes dance on your palate, creating a symphony of flavors.
Dry-aged beef is a testament to the transformative power of time and the art of culinary craftsmanship. It is an experience that transcends mere sustenance, elevating the act of eating to a realm of pure indulgence.
Dry-aged Rib Eye Steak (45 days)
This dish needs no introduction, but if we must, let's do it without hesitation. The 45-Day Dry-Aged Rib Eye Steak is a pure rib cut that is exceptionally tender and juicy. It offers a sweet, aromatic, and melt-in-your-mouth flavor with a satisfyingly firm, yet not chewy, texture. The aroma is simply irresistible.
45-Day Dry-Aged Rib Eye Steak and Red Wine
Pork chop steak, or the popular bone-in pork loin.
The next dish, a popular pork chop, was ordered to add variety. It arrived as a large bone-in chop, the meat expertly separated from the bone and grilled with fragrant thyme. The meat was cooked to perfection, juicy and tender, and the thyme added a subtle but delightful flavor. The slight chewiness of the meat was perfectly balanced by the tender texture, and the thyme provided an aromatic and flavorful counterpoint. Upon closer inspection,
Another must-mention is the "Jaew dipping sauce". Even though it's a steakhouse with a fancy French chef, they still offer a familiar and comforting Thai dipping sauce: Jaew. The restaurant's Jaew sauce delivers a sweet and sour tamarind flavor, followed by a salty and spicy kick that pleasantly tingles the tongue. It perfectly cuts through the richness of both the beef and pork steaks.
"Spicy Dipping Sauce"
After the savory dishes, the ladies automatically craved something sweet, so they ordered a blueberry cheesecake to cleanse their palates. It was the perfect choice at the perfect time. The smooth cheesecake had a slightly sweet and salty flavor, while the crispy crust contrasted with the tartness of the blueberries. Paired with hot tea, it delicately awakened the sweet and fragrant flavors in their mouths.
Blueberry Cheesecake
The meal concluded with a sense of satisfaction, leaving a lasting impression as a steakhouse offering unique and fresh flavors. Given the opportunity, I would definitely return to sample other menu items.
ARNO'S Steakhouse
Silom Serene Hotel
7 Silom Soi 3, Silom Subdistrict
Bang Rak District, Bangkok 10500
Phone number: 02 636 6599
Arno's Silom Serene Hotel
สายลม ที่ผ่านมา
Wednesday, February 26, 2025 9:39 PM
