Wonderful Wagyu and Meaty Pies at Chef Bar Bangkok: Review

PUBLISHED September 29th, 2015 04:00 am | UPDATED June 4th, 2020 12:12 pm

Located in the heart of Sukhumvit, Chef Bar’s 15 square meter space is as cosy as you’ll find amidst the manic streets of Bangkok. Helmed by the talented Chef Roland, Chef Bar prides itself on using only the very best of produce. Experimenting with food since the age of 15, Chef Roland views Chef Bar as more of a passion than a job the pays the bills. The constantly changing menu allows customers to enjoy their regular favourites whilst occasionally delving into some innovative newbies from time to time. All meats are ground in-house or cut personally to accompany the various sauces and seasonings that Roland concocts.

Pies at Chef Bar

Chef Bar’s set menu offers a variety of hearty comforts such as their Homemade Pies (260 THB). Patrons have a choice of chunky Aussie beef, spicy Thai massaman or chicken, sweetcorn and bacon. For the ultimate pie lover, their Speciality Pies (290 THB) have more refined fillings such as braised beef, garlic and herb roasted wild mushrooms, and steak, smoked lamb kidney & pork belly. For less traditional English pies, try the Beef, Bacon & Cheese (topped with fried organic egg) or the Lamb Navarin (a French winter stew). All pies come with hand-cut chips or mashed potatoes as well as Roland’s pickled beetroot side salad.

Burger at Chef Bar

The specials menu, however, is where you’ll find the real gems. I was immediately drawn to the Tassie Wagyu Burger (480 THB). Topped with Chef’s Country Style Relish (chicken liver, speck & blood sausage pate) and local brie, it was every bit unique as it was delicious. The soft yet dense texture of the wagyu beef sandwiched between a freshly baked bun, hand-cut chips and a refreshing side-salad, puts the Tassie Wagyu Burger among my favourite burgers in BKK.