The Atrium

Name: The Atrium
Address: Bangkok

เดอะ เอเทรียม

Atrium International Buffet Located on Lobby Floor

★ 4.6 (1,679)

Surf & Turf Extravaganza

Discover the Surf & Turf Extravaganza at Atrium, curated by Executive Sous Chef Ice and Chef de Cuisine Nui, featuring grain-fed Australian dry-aged beef and Hokkaido scallops crafted through live cooking theatre. Available Every Friday, Weekend Dinner and Weekend Brunch

Dry-Aged Beef Duo

Dry-aged prime rib and slow-braised Australian Wagyu beef cheek

A combination plate featuring two styles of beef: a dry-aged prime rib and a slow-cooked Wagyu beef cheek. The prime rib offers intense, concentrated beef flavor, while the cheek is extremely tender and melts in the mouth. Best enjoyed by savoring the contrasting textures.

Dry-Aged Beef Tataki

With ponzu sauce and a hint of truffle

Lightly seared dry-aged beef served rare, dressed with citrusy ponzu sauce and aromatic truffle. The meat is tender and savory with a refreshing tangy finish. Typically eaten as an appetizer.

Just 10-Second Fried Beef

Flash-fried beef, topped with egg yolk

Thin slices of beef fried very quickly to retain juiciness, topped with a raw egg yolk. The rich yolk creates a creamy coating over the savory meat. Mix the yolk with the beef before eating for a luscious texture.

Hokkaido Scallops

In Lemon Garlic White Wine Sauce

Premium Japanese scallops cooked in a zesty lemon, garlic, and white wine sauce. The scallops are sweet and tender, complemented by the acidic and aromatic sauce. Enjoy with the sauce coating each bite.

Atrium Breakfast

6:00am - 10:30am

Organic Eggs À La Carte

Fresh organic eggs cooked to your preference, from omelets to poached eggs. Customizable with various fillings like cheese, vegetables, and meats. A classic and protein-rich breakfast staple.

Atrium's Signature

Hokkaido Sea Scallop with Champignon Au Gratin

Hokkaido Scallops Baked with Cheese, topped with Mushroom White Wine Sauce

Large Japanese scallops baked with a rich cheese and mushroom cream sauce. The dish is creamy, savory, and golden-brown on top. Typically eaten warm directly from the shell.

Grilled Myanmar River Prawn

A large freshwater prawn grilled until the shell is charred and the meat is cooked. The flesh is firm and sweet, often served with the rich, creamy fat from the head. Best eaten by scooping out the meat and head fat.

End of menu

Add items and show to staff