Quilombo: A Castle of Argentine Steakhouse in Bangkok

Words: Pasuta Phongam Photos: Chalad Charoenphongpak

In Bangkok’s Thonglor, an unlikely castle of reclaimed stone sets the stage for Quilombo, an Argentine steakhouse conceived by Christopher Mark and Manuel Palacio. Spread across two floors—an architectural rarity in the city—the space feels quietly transportive, echoing another time and place.

The reference is Buenos Aires in the 1950s, when the ritual of the steakhouse was defined by fire, conversation, and a sense of unhurried indulgence. At Quilombo, that ethos is distilled into three elements: fire, beef, and wine.

The reference is Buenos Aires in the 1950s, when the ritual of the steakhouse was defined by fire, conversation, and a sense of unhurried indulgence. At Quilombo, that ethos is distilled into three elements: fire, beef, and wine.

Interiors by Barcelona-based studio MTM retain the building’s original stonework, introducing a more tactile, understated sensibility. The rooms unfold with a sense of intimacy—80 seats in total—alongside a private dining area and a concealed room, recalling the layered atmosphere of traditional Buenos Aires steakhouses.

Leading the kitchen is Ferran Tadeo, whose background spans some of Europe’s most exacting kitchens, including time at El Bulli. Here, his approach shifts towards something more elemental, where technique recedes and the expression of fire takes precedence.

Cooking centres on the parrilla, the traditional open-fire grill that shapes both flavour and atmosphere. Premium grass-fed cuts are dry-aged in-house for a minimum of 21 days, then cooked over charcoal to emphasise depth rather than embellishment.

The menu moves with restraint—empanadas, chorizo criollo, and a concise selection of steaks—accompanied by chimichurri, salsa criolla, and a cellar that leans towards Argentina.

Quilombo does not seek to reinterpret Argentine dining, but rather to hold onto its essentials. The result is a restaurant that feels grounded yet quietly transportive—less about spectacle, and more about the enduring appeal of fire, good meat, and time well spent.

Empanadas are delicately hand-folded pastries, filled with richly seasoned beef and baked until perfectly golden. Each bite offers a crisp, flaky exterior that gives way to a warm, savory filling, balancing comfort and depth of flavor in a beautifully crafted pocket.

Chorizo Criollo is an Argentine-style fresh sausage, expertly grilled over an open flame to achieve a smoky, caramelized exterior. Juicy and full of robust flavor, each bite delivers a rich, savory profile with a subtle char that enhances its depth and authenticity.

Crab Avocado Salad is a refreshing, elegant combination of delicate crab meat and creamy ripe avocado, thoughtfully paired to highlight their natural sweetness and richness. Lightly dressed to enhance rather than overpower, each bite offers a clean, balanced harmony of fresh, citrusy brightness and smooth, buttery texture.

At Quilombo Bangkok, each visit unfolds as a sensory journey shaped by fire, flavor, and atmosphere. The space blends warmth and vibrancy, inviting guests to settle in and experience a style of dining that is both relaxed and expressive.

From thoughtfully crafted dishes to the lively rhythm of the setting, every detail comes together to create moments that feel effortless, memorable, and worth returning for. Quilombo Bangkok Hours: Daily 12:00 AM - 23:00 PM

Contact: +66 62 987 9777 Facebook: https://www.facebook.com/quilombobangkok/ Instagram: https://www.instagram.com/quilombobangkok/

Line: @QuilomboBangkok Location: 105/2 Thonglor 5 Alley, Sukhumvit 55 Road, Klong Tan Nuea Sub-District, Watthana, Bangkok 10110