Trying to stand out in Dhaka’s food scene can be quite challenging. Given the kaleidoscopic nature of it, all it takes is a blink for the next significant phase to commence. But in The Amber Room, Dhaka has found the phase that is here to stay. The latest addition at the InterContinental Dhaka seeks to meet our fine dining needs and steak cravings unlike ever before. But it does so with a twist. Some of their signature dishes come with a slight local twist. A marriage between Bangladesh and the world, if you will. This way not only does The Amber Room offer you one of the sleekest gastronomic experiences in town, but also allows you to explore the world-class potential of local ingredients.

AMBER ROOM ALSO HAS A SELECTION OF DELECTABLE DISHES SUCH AS CRAB RAVIOLI WITH ORANGE FLAVOUR, PRAWN KUNAFA ALONG WITH VARIOUS PLATTERS AND EVEN FUSION DISHES SUCH AS MARINATED PRAWN WITH BENGALI SPICES AND KACCHI BIRIYANI

Upon entering The Amber Room, your mind and body will surely sense of cosiness emanated by its ambience. With an all-round wooden texture, just the perfect amount of illusion lighting, and chic furniture and contemporary paintings to go with it, it sets up the mood for a warm and euphonious night. But that’s not even the best part. The real spectacle is the sapid selection of culinary items that will stimulate your taste buds and leave them begging for more. The Amber Room specialises in steak. Ribeye, Tenderloin, Tomahawk, Lamb rack, Spare ribs from the finest black Angus meat from the land down under, just thinking about it makes our mouths salivate, to be honest.

Each steak is crafted to perfection via a meticulous process that can take up to 500 hours or 21 days. You heard that right. The process begins by hanging a massive portion of meat (usually 20 kilos or more) until it loses its moisture. Salt blocks that have been specially brought in from Tibet are then used to break down the tissue and make the steak more soft and tender. The meat is then rested in a state of the art storage facility with a temperature of precisely 1.5 degrees and humidity between 75 and 85. It doesn’t stop there. The preparation of the steak is done using the sous vide method, which is an intricate process that involves vacuum-sealing the meat and cooking to an exact temperature for up to 28 hours. The end product is nothing short of art. Perfectly charred meat with a velveteen centre that melts right into your mouth. Simply divine.

THE AMBER ROOM SPECIALISES IN STEAK. RIBEYE, TENDERLOIN, TOMAHAWK, LAMB RACK, SPARE RIBS FROM THE FINEST BLACK ANGUS MEAT FROM THE LAND DOWN UNDER

 

Apart from steaks, which is undoubtedly the centrepiece, Amber Room also has a selection of delectable dishes such as Crab Ravioli with Orange flavour, Prawn Kunafa along with various platters and even fusion dishes such as Marinated prawn with Bengali spices and Kacchi Biriyani. Told you, it puts Bengali cuisine on a pedestal along with the rest! And if you are looking to give your sweet tooth a kicking, they have the likes of mega profiterole, The Amber cheesecake, lemon tart, crepes and le baba au rhum.

“It takes experience and immense passion for combining different styles & creating different cuisines,” exclaimed Reynaldo S. Dulatre, the head chef at The Amber Room when asked to define the place. His words resonate through and through as the experience and passion are quite prevalent on even the minutest of details. The Amber Room is truly a cut above the rest, and you need to experience this now!

Irfan Aziz is a Sub Editor of ICE Today magazine. He is a pug enthusiast who loves looking at memes, writing and sketching.