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Pink Grill transcends traditional steakhouses, featuring an exclusive selection of steak, seafood and classic dishes inspired by Asian ingredients. Prized steaks range from Snake River Farms American Kobe and Australian Wagyu M5-Tomahawk Rib-eye to Japanese Kobe cooked Ishi-Yako style on Japanese hot stones.

Premium seafood from France, US, Australia and Canada presented in authentic Thai & Chinese style is fresh from a state of the art ocean tank.

The signature cuisine is styled by Executive Chef Edward Yu, a veteran of prestigious Michelin-star restaurants including Robuchon A Galera at Hotel Lisboa Macau and Vong at the Mandarin Oriental Hong Kong. His brigade also includes Thai Chef De Cuisine Sathira Koedto, with over 30 years’ experience in leading 5-star luxury hotels across Asia, and award winning Shark’s Fin, who specialises in Chaozhou-style shark’s fin, abalone & fish maw.

With an imported stone bar that has become an iconic watering hole for the international crowd before and after dinner.

Pink Grill is open daily for selection lunch set, Thailand afternoon tea, Happy Hour & Dinner dining.