Scarlett Wine Bar & Restaurant
188 Si Lom Rd, Khwaeng Suriya Wong, Bang Rak, Bangkok 10500
Order at the bar if you are two people and let the sommelier pace the wines to the dry-aged steak. Tuesday is the night to come. Fine de Claire oysters drop to a single-dollar piece on the menu, and that changes the math on the whole evening. Sit on the terrace if the rain holds off; the long view earns the trip on its own.
You step off the lift onto the 37th floor and the Silom skyline opens on three sides. The terrace runs the building's length, the river to the west and the office towers north, and the bistro room sits behind glass for nights when the rain blows sideways.
The kitchen is led by Chef Sylvain Royer, French, with time in Michelin-starred rooms and five-star hotel groups before Bangkok. The menu reads produce-first: charcuterie and cheese boards, French Fine de Claire No.4 oysters, tapas-format small plates, then a serious centre of dry-aged steaks. The 600g Australian Wagyu porterhouse at MB 5+ is the table headline. Seafood is shucked and plated minimally so the wine can do its work.
About the wine. The list is the reason this is called a wine bar before a restaurant, and the by-the-glass selection covers enough French regions to build a small tasting without committing to a bottle. Lead with a Burgundy white before the oysters and a Rhone red into the steak.
Tuesday is the oyster night. French Fine de Claire No.4 drops to one US dollar per piece, which makes a dozen the easy opener for two and a serious commitment for four.
Hours run Monday to Friday from 5 PM to 11:30 PM, weekends from 4 PM to 11:30 PM. The Pullman Hotel G entrance is on Silom Road and the lift to 37 is signposted from the lobby. Saphan Taksin BTS sits a short ride west, Sala Daeng to the north. Come for the wine pairing, stay for the long view; this room is built for slow second bottles.