Sat in Niu’s Concerto’s old space, 661 Silom is the new baby of the team behind Le Beaulieu, meaning you now have another fine-dining restaurant to try. Climb up to the 2/F to try Meat, which serves up high-quality New York-style steaks prepared by Chef Cyril Cocconi, previously of Elements (The Okura Prestige) and the kitchen of super-chef Joel Robuchon. Downstairs is the bar, Meet, home to the fancy Dom Perignon lounge, which also serves breakfast and coffee during the day.
The buzz: Sat in Niu’s Concerto’s old space, 661 Silom is the new baby of the team behind Le Beaulieu, meaning you now have another fine-dining restaurant to try. Boasting a sophisticated interior, a fancy Champagne lounge called Meet and a steakhouse, Meat, on the 2/F, 661 certainly ticks many boxes. But wait there’s more: with the rooftop soon to be opened under a BBQ garden concept.
The décor: Architect Sumeth Sukapanotharam, who is also a partner, presents his idea of a modern steakhouse. The second floor is dominated with cow skins adorning the walls, leather furniture and large wooden salt and pepper shakers hanging from the ceiling. There are a few private rooms for business talk but you’ll miss the ambience of the open kitchen in the main dining area. Downstairs is decorated under a Dom Perignon theme, which means you can expect glittery pillows and glasses hanging from the ceiling.
The food: The menu is totally different between Meat and Meet, but both are prepared by Chef Cyril Cocconi, previously of Elements (The Okura Prestige) and the kitchen of super-chef Joel Robuchon. Downstairs’ menu is very casual gastro bites such as croquettes (B150-190) with fillings like calamari with olive and basil, a few Asian takes on Western dishes and croquete monsieur (mini sandwiches, B110-B125). But if you’re looking for a real savory turn, head upstairs for high-quality New York-style steaks. Pick wisely between Black Angus from Jack’s Creek in Australia (tenderloin at B1,520 for 250 grams), Miyazaki’s ribeye (B3,080 for 350 grams) or opt for the house specialty (B3,080 for 350 grams), Rubia Gallega rib, a breed from Spain. The kitchen team dry-age their own meat. Appetizers include the lobster bisque with claws in ravioli and lemon confit foam (B640) and various kinds of tartare such as the Black Angus beef with seaweed, wakame and Emerald Imperial caviar (B950).
The drinks: There’s a selection of 10 wines and Champagne by the glass, ranging from Cotes du Rhone Mistralou 2011 (B295) to Dom Perignon 2004 (B1,900). But if you’re here to spend big, try the 661 Night cocktail (whole rose crystalised, St. Germain, rose syrup, Moet & Chandon, B775) or opt for one of the long list of Martinis.
The crowds: Meat-loving expats, attention-seeking power people and those after a swanky ambience.