Sometimes one just wishes to dine over the view of a fabulously illuminated city. Looking over the mega metropolis that is Bangkok from the heights of a skyscraper is an experience every person must have when visiting Thailand. Whilst it is true that one can be spoilt for choice, some places have a fantastic distinction due to the uniqueness of their setting. This month, the HOT Magazine team stepped it up – to the 60th floor of Bangkok’s Banyan Tree Hotel. Up in the heights was their Vertigo TOO restaurant, waiting for us to savour the fantastic culinary delicacies it had to offer.
Walking into the Vertigo TOO is already a marvelous experience. Through the modernistic decor and the spiraling staircase, one arrives at a setting of dim lights and cool ambiance, ready to settle for a table by the live band and its melodic ballads. Extravagant white chairs contrast with the shades of the dim, romantic setting. Quickly coming to Illuminate the scene were the fabulous menus. Made of self-illuminated backlit panels, they’re a call for undivided attention – and we did just that.
Starting our evening with a cocktails was definitely the way to go – and what better way to do it that with the finalist of the Bacardi Legacy Global Cocktail Competition 2016? The Haole, as it is known, hit the spot right from the beginning. Balanced with a sweet and citrusy touch, the quality of the pineapple mixed with the rum was fabulous and refreshing.
First up for the entrees were the Tom Yum Rolls, consisting of poached tiger prawns, Tom yum reduction and Thai spices. Brought in an exceptionally fancy plate, with a fantastic set of individual curled spoons on which the prawns were placed, they truly were an early highlight. Side pieces of lemon were set to be juiced onto the each piece and the flavour did not disappoint. Incredibly flavourful, it started tangy with a strong hint of lemon grass before releasing an intense and deep flavour of fresh lime. Slightly spicy and wholly aromatic, it raised the bar 60 stories.
Next to grace the table was the Angus Beef Tartar, a delicate marvel on its own. 
As gourmet as dishes can get, it consisted of raw premium Australian beef, tartar seasoning and a quail egg yolk to top it all. Beautifully textured and set up, it combines hints of peppery mustard and deep herbal aromas. Combined with the quail egg yolk, ready to be popped over the top, it was a spectacular combination of flavours and experience.
This was just the right time to have the next cocktail of the night, the Vertigo Sunset. Pineapple Pampero rum combined seamlessly with the Malibu, crème de cassis and adding to the citrusy were the orange and lime, topped by the sweet touch of cranberry. Intense in flavours, fruity and with deep aromatic aromas, it made for a fantastic accompaniment to our next dish.
The Angus Beef Medallion was a treat of its own: wrapped in bacon, with wild mushrooms, garlic potatoes, asparagus and a flavourful pepper sauce, it was delicate, tender, cooked to perfection and oozed juiciness, whilst the hits of charcoal combined marvelously with the notes of wine from the sauce.
Next came the Chicken Tikka, with braised signature masala, fabulously homemade garlic naan bread and a raita yogurt and tamarind relish. Original and balanced, it emanated a smoky and wholesome flavour, with aromatic whiffs of masala which formed a perfect relationship with the naan. The raita brought an invigorating freshness, with a touch of tangy tamarind. It all did the trick for this one.
We couldn’t have ended in a better way than with the desserts. Rising up to the occasion was the Deconstructed Banana Split, which constructed a fabulous array of exploding flavours in the palate. The banana sponge cake was beautifully tender, the mascarpone giving it a creamy touch, the banana brulé combined to perfection with the mar sauce and the chocolate-bacon just gave that touch of exciting extravagance.
Lastly was the Baked Alaska, a fruity fantasy topped with some flambé fun. Meringue, vanilla ice cream, strawberry ice cream and seasonal fruits, from blueberries to raspberries combined spectacularly with the intense mix of the aromatic flaming liquor.
Overall, fancy, greatly themed and attractive, the Vertigo TOO is a fantastic venue in which to dine, take in the view, or even sing – Thursday night is open mic! If you haven’t been, you definitely should.
Vertigo TOO
Banyan Tree Bangkok Hotel
21/100 South Sathon Road
+66 (0) 2679 1200
bangkok@banyantree.com