Bull & Bear is named after the financial market movements on New York’s Wall Street. It offers a live raw bar along with a custom-made grill designed for smoking, slow roasting, baking, and grilling.

OVERVIEW
Specializing in grilled meats and seafood, Bull & Bear offers a live raw bar along a custom-made grill designed for smoking, slow roasting, baking, and grilling. With a wide variety of menu choices, guests can enjoy anything from roasted fish, to a one-kilogram porterhouse or 55-day dry-aged steak and many more.

AMBIENCE
55 makes Bull & Bear the perfect place to socialize, celebrate, and indulge. With art deco seating and the use of bold brass furnishings and geometric shapes, Bull & Bear, designed by AvroKO (Headquartered in New York), is a vivid portrayal of the Waldorf Astoria legacy. The dominating feature stands at the bar – a re-creation of the infamous Bull & Bear statue from Wall Street New York.

MUST TRY
Bull & Bear Salad, Porterhouse Steak (a 1kg Australian Wagyu WX5), Dry-aged Western Australian Lamb Rack, Charred BBQ Octopus

FOOD
Grill to perfection

PRICING
THB 1,500++

ABOUT CHEF
Chef Hathairat, or Jeiw, is an accomplished culinary professional with more than a decade of experience in the high-end dining scene of Bangkok. She has worked at some of the city's most prestigious fine-dining establishments, refining her skills in various culinary styles and techniques alongside some of the most respected chefs in the industry.

A Bachelor of Liberal Arts in Russian studies graduated from Thammasat University, Chef Hathairat also holds a Certificate in International Cuisine from The Oriental Hotel Apprenticeship Program (OHAP), which has further enhanced her culinary knowledge and proficiency. Chef Hathairat has had the opportunity to work at several esteemed restaurants in the city, such as Sirocco, Elements at The Okura Prestige, The House on Sathorn, Rosewood Bangkok, and most recently, Waldorf Astoria Bangkok where she joined Bull & Bear sous chef in January 2022.

Chef Hathairat's exceptional culinary talent, tireless dedication, and unwavering commitment to excellence have earned her a promotion to the role of chef de cuisine within just one year. In this position, she manages a wide range of duties, including creating and refining the menu, managing her team to ensure the best possible performance, and ensuring diners' utmost satisfaction. Additionally, Chef Hathairat takes great pride in sourcing the finest quality ingredients and products, executing this task with great care and attention to detail.