The Landmark Bangkok’s executive chef Philippe Gaudal is a very passionate beef connoisseur. I’ve personally known him since 2009, a few years after he successfully relaunched the hotel’s legendary Rib Room steakhouse.
Back then the modernised Rib Room & Bar (dubbed RR&B) was among the few places in the city to have its own meat ageing room, featuring a wide selection of beef from Japan, Australia, Argentina and Thailand to be cooked in the state-of-the-art open kitchen.
Sociable and ever active, the French chef is always up for new projects and challenges. And this week’s subject of review, the Wagyu beef kaiseki chef’s table, seems like a…
