ARTUR Bangkok’s tableside French dining: pressed duck, flambéed steak and Wellington prices explained

Bangkok’s ARTUR has operated in Soi Ton Son since 2009, focusing on French classics, steaks and tableside service that brings carving, pressing and flambéing in front of guests. It suits a dinner itinerary built around watching culinary technique: the interest lies in how a silver duck press, trolley and utensils participate in service, rather than a different installation for every dish. The restaurant feature published on October 26 is a BK Studio and ARTUR commercial collaboration; its publication does not mark a new restaurant opening.

The silver duck press and whole-duck pricing

The most distinctive preparation is Canard au Sang, or pressed duck. The roasted duck is carved at the table, then its carcass goes into a Christofle silver press to extract juices, blood and bone marrow that contribute to the sauce. This makes procedures usually confined to the kitchen visible: slicing, pressing, sauce-making and plating are connected. Compared with roast duck that emphasises crisp skin, the focus here is how the duck’s juices return to the sauce, rather than simply the appearance of a whole bird arriving at the table.

The August 2026 menu currently linked by the restaurant lists Canard au Sang at THB4,999 per kilogram and duck à l’orange at THB3,999 per kilogram. They are different preparations with different prices and sauces. The menu lists approximately 1.5–1.9kg for two people and about 3kg for four, so the actual weight affects the total charge. A serving for two is not a fixed-price two-person set. Asking about the whole bird’s weight, availability and timing when booking makes budgeting easier.

Flambéed steak and Wellington: technique and portions

Flambéed Steak Diane offers another tableside rhythm. The current menu lists it at THB1,690, with beef fillet and a creamy sauce containing mushrooms, shallots, mustard and Worcestershire sauce. Flames provide a visual focal point, but the cut and sauce composition are more useful ordering information. The photograph shows the burner and service in action; flame height cannot establish a steak’s doneness. Preferred texture, sauce richness and portion size can still guide the choice.

For a pastry-wrapped main, Beef Wellington uses Australian Black Angus tenderloin with mushroom duxelles, Parma ham and puff pastry. It costs THB1,990 per person with a minimum order for two. Unlike a straightforward grilled steak, its meat, filling and crust are sliced together. ARTUR also serves sharing cuts such as Côte de Bœuf. For a group, choosing between whole duck, Wellington and a shared steak first helps prevent overlapping quantities when everyone orders separately.

Budget, dinner hours and the Soi Ton Son address

Allow for a 10% service charge and 7% VAT in addition to the listed prices: menu figures are not final inclusive totals. Pressed duck is charged by weight, Wellington by person with a minimum party size, and Steak Diane as an individual dish. These three pricing systems should be compared separately. The official menu also includes seafood, soups and sides, and notes that some seasonal or imported ingredients may be temporarily unavailable. Confirming the main course before adding extras gives a clearer budget than using a single lowest menu price to estimate a meal.

ARTUR is inside Bliston Suwan Park View at 9 Soi Ton Son, off Ploenchit Road, Bangkok, near BTS Chit Lom. Official dinner hours are daily, 17:00–22:00; lunch is available on request. Telephone 089 000 1288. Complimentary guest parking is available in the building. Check the currently linked version on the official menu page before booking. The appeal of this dinner format is seeing how tools, technique and sharing work together at the same table.