8th floor Patong Resort 208 Rat-U Thit 200 Pee Rd. Patong Beach
Great choice for imported Australian Black Angus steaks, fresh seafood and pasta. Enjoy quality food and service with sea view, city view and sunset.
The Patong Resort Hotel has long been one of Phuket’s landmarks, a grand, traditionally styled hotel with its Steak House restaurant strategically situated on the eighth floor. Beyond the picture windows, and under its white awning, is the al fresco Sky Bar, a swinging new addition, where we begin proceedings with a gin and tonic and listen to cool blues. It offers all-round panoramic views of Patong’s illuminated townscape.
Our meal begins with a tasty Bouillabaisse, an Andaman take on a classic Provençal dish, but none the worse for that. Lighter in style than its French equivalent, it is piled high with five different kinds of seafood and fish – squid, scallop, prawn, snapper and mussels. Almost a meal in itself. Five prepared salads are available, but my partner decides to help herself from the salad bar. Other available starters include Bruschetta, Shrimp cocktail and Baked mussels with cheese.
The appetizing pasta dishes feature classic spaghettis – Marinara, Bolognese and Carbonara – while the main course encompasses six choices of grilled meat, including Lamb Cutlet and Pork Chop. My partner decides to go for the recommended Australian grain-fed beef rib eye, which comes with a choice of no fewer than four sauces – Red Wine, Pepper, Mushroom or Béarnaise. Accompanied by asparagus and a baked potato cooked in foil, the Pepper Sauce enhances the full flavour of a truly delectable steak. The Rock Lobster, one of five seafood dishes on the menu, is also memorable. Sautéed in a Butter and Fine Herbes Sauce, it both looks and tastes superb, chunks of creamy, moist flesh packed into a pink carapace.
Seafood is a feature on the updated menu and offers Salmon Steak and Grilled King Prawns, surely mouth-watering alternatives to our chosen fare. There is a range of desserts including banana split, flambéed fruits and sundaes.
This rich surf and turf repast is enhanced by a couple of glasses of Taras Australian cabernet sauvignon. As the house wine, it is a revelation, rich and supple with blackberry fruit.
The service is attentive yet discreet, in elegant and spacious surroundings with crisp white linen, silver service, and a dash of old-fashioned charm. Appropriately, a pianist and singer maintain the relaxed mood with mellow standards ranging from Gershwin to Garfunkel.
On this evidence, it is little wonder that the Steak House attracts a discerning clientele. Thoroughly recommended.