Asian fusion food at Bangkok Marriott Marquis Queen’s Park

We tried the Akira Back Restaurant, ABar and ABar Rooftop

Cuisine

News - India Outbound

April 12, 2018

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Set amidst the hustle-bustle of Sukhumvit, the Marriott Marquis stands tall and proud amongst other skyscrapers of Bangkok. At ‘Akira Back’ restaurant, perched on the 35th floor of the hotel, we enjoyed the culinary delights of celebrity chef Akira Back. A fusion of Japanese and Korean cuisines with a western touch. The perfect dinner with a perfect view. Discover our ‘must taste’ listed below!

The restaurant is divided into four areas – a dining room, a sushi bar, an omakase bar, and four private dining rooms. The interior architecture and design is very modern and comfortable with floor-to-ceiling windows overlooking Bangkok’s skyscrapers, providing exquisite views of the city nightscape.

As you step across to the opposite wing from the restaurant, ABar has quite a distinctive ambience to offer. The vibe of the bar is somewhat like that of a 1930’s Victorian-London speakeasy with strong influences from Sherlock Holmes! Classic dark wooden interiors, leather-bound books, lab apparatus and vintage lockers as decor will transport you into a different era and make you feel that perhaps you would spot Sherlock Holmes sipping a drink at the bar…

ABar Rooftop

At the terrace is the ABar Rooftop with a more modern, open-air setting. ABar Rooftop’s drinks menu is solely focused on Gin-based drinks and the bar features one of the largest selections of gins in the city with more than 50 varieties. You can enjoy surreal views of Bangkok’s cityscape while enjoying your G&T’s here.

The restaurant and bar are managed by a passionate Frenchman, Charles-Henri Kaderabek and we decided to follow his recommendation to pick from the menu. Here is a list with complete review of dishes we tried!

Coconut Mochi Cake: This dessert is a fusion of American and Japanese cuisines. It is a Hawaiian butter mochi cake, served with salted caramel popcorn, and candied macadamia nuts with a side of coconut mango sorbet. It is too pretty, and a perfect dessert to end the perfect meal.

Valrhona 'Lava' Soufflé: This is one dessert for which I would visit Akira Back again and again! This lava soufflé is made with Madagascar manjari dark chocolate and is served with a vanilla bean ice cream. It’s crunchy on the outside and molten on the inside. Decadent yet light, this soufflé will make its way to your heart within seconds of putting a spoonful in your mouth. As a dessert lover, if I may put it in an animated way - this soufflé is life changing!

Seared Greenland Halibut: This flaky cold water fish is pan seared to create a nice crust and seasoned with salt and pepper. It’s paired with a soy based beurre blanc and Japanese mushrooms mixture. Yuzu juice is added on top to lift up the dish.

Jidori Chicken: The chicken is cooked by the sous vide technique, which maintains the juiciness and texture of the chicken breast, and is seasoned simply with some salt and pepper. It’s served with a velvety potato puree and teriyaki sauce. Sounds simple? Nothing is basic when you are at Akira Back! So try it to experience the chef’s magic touch to a simple teriyaki chicken dish.

Lamb Chops: This is hands-down my favourite dish at Akira Back. Juicy, succulent lamb chops glazed with chipotle anticucho sauce, which gives it a spicy and smoky flavor. The lamb is cooked to perfection and melts in the mouth as soon as you dig your teeth into the beautifully tendered meat. A must-try

Scallops in Half Shell: Fresh sea scallops with their roe, cooked with delicious bacon bits and kimchi, drenched in kochujang butter sauce. It is a very well executed dish with the perfect amalgamation of Korean and American flavours.

Grilled Octopus: I was reluctant in trying this dish, as I am not a big fan of the eightlegged wonder. But Mr. Charles insisted that I try it, and boy was I impressed! This dish is inspired by chef Akira’s favourite destination for food travel- Spain. The octopus is grilled with smoked jalapeno sauce and served with creamy smoked potato foam. Texturally this dish is phenomenal, and you would go back to the plate for another bite.

Jeju Domi: Orange infused tobiko rolled inside snapper, topped with chojang. This sashimi dish is very different from the regular sashimi dishes, and the flavours pair perfectly well together. Extra points for being an absolute delight to the eyes.

AB Tacos: Being served at Akira Back, these are obviously not your regular tacos! Crispy mini taco shells stuffed with wagyu bulgogi which is marinated in sweet soy sauce, topped with roasted tomato ponzu; I bet no one can stop at just one. This dish is a great example of perfect fusion comfort food, and is a house specialty of the restaurant.

Salmon Tiradito: Tiradito is a Peruvian dish of raw fish. The salmon tiradito here is made with charred mango, yuzu lemon sauce and cilantro oil, which makes it a perfect combination of all notes of different flavours. One mouthful of this, and you would get a burst of flavours hitting your palate.

Tuna Pizza: This is a best seller, and chef Akira’s mother’s favourite dish. A crispy golden crust, topped with tuna sashimi, umami aioli that is made out of ponzu sauce, micro shiso and a generous drizzle of white truffle oil. This dish speaks volumes about the concept the restaurant stands for- the perfect fusion between the east and the west!

Bon appétit!

Every dish is impressive, without a single let down. All dishes reflect the restaurant’s cultural heritage and brand. Chef Akira definitely understands how to put together different flavours in a way that ensures that the sum is greater than its parts.

All in all, Akira Back, ABar and ABar Rooftop was an enthralling experience. Whether it is the ambience, aesthetics, hospitality, food, drinks or service, the restaurant doesn’t compromise on the quality of its product and ensures that every experience leaves diners completely satiated yet asking for more. A definitive addition to Bangkok’s dining scene.