5/5 David R. 1 year ago on Google
October
2022:
Remarkable.
I
ordered
a
Wagyu
sirloin,
frozen
rock-solid
when
I
asked
to
see
the
marbling.
It
was
incredibly
well-marbled,
but
I
had
doubts
about
how
a
950
THB/100
gram
steak
could
be
defrosted,
served
medium
rare,
and
still
be
tender,
savory.
Well...it
was.
A
steak
normally
must
be
pat
dry,
seasoned
with
salt,
pepper
if
you
like,
and
rest
at
room
temperature
to
coax
the
most
flavor
out
of
it.
I
was
pretty
sure
the
steak
would
be
tough,
chewy,
or
lack
flavor...I
was
dead-wrong.
The
steak
came
close
to
rivaling
that
of
the
delightful
steak
I
had
at
Lenzi
Tuscan
Kitchen,
and
the
incredible
steak
I
had
at
the
New
York
Steakhouse,
both
in
Bangkok.
It
really
was
that
good
-
great.
30~31
CM
thick/
1.25
inches,
extensively
marbled,
just
off
of
fork-tender.
I
wouldn't
believe
it
possible,
but
what
I
was
served
was
delicious,
plated
and
presented
nicely,
accompanied
by
sautéed
potatoes,
and
courtesy
of
the
manager,
accompanied
by
a
delicious
mushroom
dish.
My
wife
had
Thai,
which
was
delicious,
and
we
had
the
quesadillas
and
soft
taco
(pork)
appetizer.
We
added
a
tasty
bottle
of
French
Pinot
Noir
to
accompany
the
meal
We
sat
inside,
ate
a
leisurely
meal,
experienced
delightful
service.
Most
of
all,
it
far
exceeded
our
expectations.
And
that
steak?
A
steak
I
will
be
comparing
others
to.
I
was
wrong
to
give
the
Gin
Restaurant
2
stars
earlier
this
year.
Delightful
place!
Why
the
difference
in
reviews?
I
found
out
that
the
restaurant
is
so
much
busier
in
the
late
November
-
mid
February
timframe,
tourist
season.
Thay
explains
why
it
was
packed
with
people
and
out
of
many
menu
items.
January
2022:
2
Stars...Could
have
been
better!
Arrived
at
7:00
PM,
basically,
out
of
Pizza,
out
of
burgers,
out
of
pork
taco
appetizer,
no
cheese
plate!
My
wife
and
I
ate
three
quesadilla
appetizers
and
had
some
beer.
It
is
clear
the
restaurant
pre-preps
entrees
prior
to
opening,
and
does
not
make
to
order.
We
sat
outside;
the
weather
in
Nan
is
incredibly
pleasant
(no
discernible
humidity),
however,
as
a
result
of
the
layout
of
the
restaurant,
patrons
enter
at
the
very
end
of
the
patio,
and
everyone
walks
past
your
table,
a
few
centimeters
from
your
table.
When
the
restaurant
is
busy,
as
it
was
when
I
my
wife
and
I
were
there
at
7:00
PM
on
a
Saturday
night,
it
is
a
steady
parade
of
passers-by.
Disconcerting
in
times
of
Covid,
and
it
is
disturbing
to
have
people
look
at
what
you
are
eating,
over
and
over
again,
as
the
stroll
by,
talking,
coughing,
sneezing.
As
for
the
service,
it
is
good.
The
quesadillas
were
good,
but,
coming
from
the
American
Southwest,
they
are
not
authentic.
I
suspect
canned
chili
and
cheese,
with
chicken.
I
did
look
at
the
steaks
-
we
were
able
to
look
them
(all
were
frozen
solidly),
and
the
Wagyu
steaks
were
well-marbled,
but,
as
often
found
in
Thailand,
13
centimeters
thick;
so
thin
it
is
impossible
to
do
a
steak
justice.
I
did
look
at
the
rib
eye
steaks,
easily
40-50
cm
thick
and
substantial,
however,
it
was
clear
from
coloration
and
frost
burn
inside
the
sealed
plastic
that
they
had
been
in
the
freezer
a
few
months.
We
passed
on
the
steak,
settle
for
the
appetizer.
Having
said
that,
and
with
my
limited
experience
with
the
restaurant,
it
appears
to
have
great
potential;
the
executive
chef
apparently
has
not
decided
what
he
wants
the
restaurant
to
be
-
an
indication
profit
is
satisfactory
and
mediocrity
acceptable
to
him.
Could
be
much
better.
I’d
consider
drinks
and
appetizers
here,
but,
given
how
many
menu
items
were
simply
not
available,
I
would
have
a
second
restaurant
in
mind
for
entrees
given
Gin
restaurant’s
inability
to
support
its
menu…false
advertising!
My
(Thai)
wife
did
love
the
quesadillas;
I
thought
they
were
ok.
I
drank
Singha
beer
out
of
Budweiser
beer
glasses,
however,
it
wasn’t
lost
on
me
that
Budweiser
was
not
on
the
menu.
Would
I
eat
here
again?
Maybe;
maybe
to
give
it
a
second
chance.
I
was
disappointed
with
the
experience
my
first
visit.
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