The Landmark Bangkok's executive chef Philippe Gaudal is a very passionate beef connoisseur. I've personally known him since 2009, a few years after he successfully relaunched the hotel's legendary Rib Room steakhouse.
Back then the modernised Rib Room & Bar (dubbed RR&B) was among the few places in the city to have its own meat ageing room, featuring a wide selection of beef from Japan, Australia, Argentina and Thailand to be cooked in the state-of-the-art open kitchen.
