Bangkok's best steakhouses

Dining Special: Bangkok Steak Out

12/10/2015

Heavenly slabs of meaty goodness from the city’s hottest grills

Lady Brett Tavern

The setup: Leading the charge of all things cool on Sathorn Soi 12, the nightly thriving Lady Brett (neighbour to, and from the same team behind, Rocket Coffeebar) specialises in quality meats charbroiled to perfection in a Josper wood and charcoal oven. The restaurant’s stylish design (inspired by a New York-style tavern) and laid-back vibe make it the perfect spot for chomping into some Australian Black Angus beef.

Steakhouse Co.

Highlight : The menu has been designed, of course, to suit our target market - Japanese diners, Thais, expats and tourists. Among our steaks available are tenderloin, NY Strip, ribeye, porterhouse, sirloin, t-bone and tomahawk. We also serve Australian lamb shank, pork chop, salmon, cod and a long list of side orders,” explained Chef Moo, who supervises five staff in his tailor-made kitchen.
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Steakhouse Co is open daily from 5pm until 3am. The Steakhouse Co Bangkok. 9/8 Patpong Soi 2, Silom Road, Bangkok 10500. Tel. 061 097 8325. www.thesteakhouseco.com

Top quality steaks in a variety of cuts from US and Australia. Plus large selection of House Specials and extensive wine list.

The setup : Located just off Silom Road, close to Foodland on Patpong Soi 2, Steakhouse Co is a beautifully designed and friendly American-themed restaurant with many attractive features. Among them is an amazing wine cellar with vintages from every major wine-producing country together with a wide choice of excellent sparkling wines.
Its opening heralds a new era for this legendary district of Bangkok. Its owners say it will become a ‘musť for late night revelers who fancy snacks or even a steak any time until 3am.
even a steak any time until 3am.

Highlights: Australian Black Angus Sirloin 200g (B980++); Rib eye 200g (B850++); and Cheek 150g (B450++). And the massive Tomahawk Steak 800g (B1,500++).

149 Sathorn Soi 12. Open daily 5pm-Midnight.
Tel 02 635 0405 www.ladybrett.com

Babette's The Steakhouse Bangkok

The setup: An intimate 1920s Chicago-style eatery (think leather armchairs, period décor, and a palette of muted tones) on the 19th floor of the award-winning Hotel Muse Bangkok, Babette’s prides itself on serving the best of Australian, American and Japanese steaks. Chef Michael Owens, a New Zealander, has a wealth of international experience working in some of the world’s top kitchens, including Alex Aitken’s Michelin starred Simply Poussin in New Forest, UK, so he really knows his beef.

Highlights: From Australia: Sher Wagyu (marbling score 4 – 5. Grain fed for five months). Tenderloin is B1,950++ for 200g, and B2,350++ for 300g. From Japan: Grain fed Wagyu beef from Miyazaki (marbling score 4 – 5. B2,700 for Strip loin). And from America: St. Helens Black Angus Beef from Washington (marbling score 4 – 5. B1,800++ for Rib eye 250g).

55/555 Langsuan Rd. Open daily 6am-11pm.
Tel: 02 630 4000 www.babettesbangkok.com

The Capital by Water Library

The setup: Inspired by the grandiose designs of American banks circa 1930, located right in the heart of the city’s central business district (Empire Tower, Sathorn Rd.), and owned and operated by Water Library – chieftains of some the city’s hippest, most innovative restaurants – The Capital grills premium imported meats (from the US, Australia, Japan, Italy, Germany and France) on a special mix of Japanese Binchotan white charcoal and US Hickory wood to achieve the perfect temperature and flavour. Some meat cuts are even cooked on heated blocks of Himalayan salt, giving the perfect twist.

Highlights: Australian Grain Fed Angus, with the bone in for extra juiciness (B990 or B1,100), the Japanese Wagyu Tenderloin (B1,500++); and the Kimichiku steak – premium beef from one of the top five cow breeders in Japan, only available at The Capital (ranges from B950++ to B1,500++).

Empire Tower. South Sathorn Rd. Open daily 11.30am-Midnight
Tel: 02 286 9548 www.waterlibrary.com

New York Style Steak & Burger

The setup: Owned by former model Khun ‘Lina’ Naalinlat – a self-confessed ‘steak freak’ – Bangkok’s first New York Style Steak & Burger restaurant (at Park 22, Sukhumvit 22) follows the fine example set by its sisters in Shanghai and Beijing by offering prime USDA Certified Angus beef (imported chilled, not frozen) and fresh-ground burgers – all at reasonable prices.

Highlights: The 250g Striploin steak, at B1,150++, and the Black Angus USDA CAB (Certified Angus Beef) 350g rib eye cut, at B1,650++. All steaks are served with a choice of homemade sauce and side dishes.

28 Sukhumvit Soi 22. Open daily 11am-11pm. Tel: 02 262 0920
www.facebook.com/NYsteakburger

Madison

The setup: Designed and created by renowned New York-based architect and designer Tony Chi, Madison at Anantara Siam Bangkok Hotel strikes the perfect balance between formal and laid back dining. The elegant, contemporary open space isn’t your typical steakhouse setup, but this, combined with superb service, is all part of the restaurant’s charm.

Highlights: Succulent servings of Darling Downs Wagyu, certified antibiotic and hormone free beef born and raised naturally in the Australian outback. Don’t miss the Australian Wagyu Tomahawk 24 oz (B4,200++).

Anantara Siam Bangkok Hotel, 155 Rajdamri Rd, Pathumwan Tel: 02 126 8866 ext.1231/2 www.anantara.com

Tables Grill

The setup: Grand Hyatt Erawan’s traditional European restaurant serves premium meats and seafood, and as part of its elegant set up offers five dedicated “live” cooking tables, where food is cooked tableside – fine dining with a touch of theatre.

Highlights: The three-course set lunch (B650++) and superb Sunday Brunch (B3,999++ with free flowing Moët and Chandon) are our usual reasons for visiting Tables. But when we’re in the mood for a steak, we go straight for the superb Australian Black Angus Tomahawk Rib Eye (B3,500++). Impressive.

Grand Hyatt Erawan Bangkok. 494 Rajdamri Rd. Tel: 02 254 1234 www.bangkok.grand.hyatt.com

Rib Room & Bar

The setup: Located on the 31st floor of the Landmark Bangkok and decked out in Ferrari red, RR&B looks stunning and provides excellent service and food to match. Premium cuts of beef from Britain, Australia, the USA, and Japan are cooked to perfection in an open kitchen and always arrive piping hot.

Highlights: Hereford British Beef Tenderloin 250g (B2,000++), Japanese Finest Wagyu “Ohmi” Beef Sirloin 300g (6,900++), Wagyu Beef “F1 Stockyard Black Label” Tenderloin 250g (Southern Australia. B3,950++), and USDA “Certified Angus Beef” Tenderloin 250g (B2,200++).

The Landmark Bangkok. 138 Sukhumvit Rd. Tel: 02 254 0404 www.landmarkbangkok.com

Hamilton's Steak House

The setup: With a wood-paneled interior inspired by the 1920s New Orleans jazz era, and a menu of the finest cuts of imported beef, the Dusit Thani Bangkok’s signature steakhouse offers a scrumptious and relaxing escape from the bustle of Bangkok’s streets. US Certified Tenderloin, Australian Black Angus, and Japanese Wagyu beef are all marinated and grilled over lava stones to preserve their natural juices and flavour.

Highlights: Olive fed Japanese Sanuki Wagyu Beef Tenderloin A3 250g (B2,600++), Long Grain Fed Australian T-bone 440g (B1,600++), and USDA Prime Rib Eye Steak 300g (B1,800).

946 Rama IV Rd. Open for lunch Mon-Fri 11.30am-2.30pm, and dinner Mon-Sat 6pm-10pm Tel: 02 200 9000 www.dusit.com

New York Steakhouse

The setup: A classy, New York inspired dining room, refined service, and a focus on premium international beef are the hallmarks of this legendary steakhouse at the JW Marriott Hotel Bangkok. Imported cuts from Australia, Japan, New Zealand and the United States are on the menu, in addition to local options and a wide range of fresh seafood.

Highlights:USDA Certified Prime Beef Filet Mignon 8oz (B2,480++), USDA Certified Prime Beef NY Striploin 16oz (B3,250++); 300 Days Roasted Australian Wagyu Prime Rib Carved on the Trolley (starts at B1,650 for 9oz); and Spice Rubbed Tomahawk Wagyu Roast Beef for Two (1kg. B4,300++).

JW Marriott Hotel Bangkok. 4 Sukhumvit Soi 2.
Tel: 02 656 7700 www.marriott.com

The District Grill Room & Bar

The setup: Taking its cue from New York’s Meatpacking District, Bangkok Marriott Hotel Sukhumvit’s popular grill room is decorated with earthy, dark brown tones and boasts a large open kitchen, where a large grill with flickering flames spills dancing shadows across the room. On said grill: Delicious cuts of ‘Diamantina Angus’ from the gulf of north Queensland, Australia, as well as the restaurant’s latest, mouthwatering introduction – certified Kobe beef from Japan (available for six weeks starting Oct 1).

Highlights: House coffee cured Kobe wine beef (B990); Sliced Kobe wine beef chuck rib (B550); Grilled Kobe wine beef striploin (B2,570/300g); and Kobe wine beef striploin A4 (B1,600/100g).

Bangkok Marriott Hotel Sukhumvit, Sukhumvit Soi 57. Open daily 5pm-11pm. Tel: 02 797 0130 www.marriott.com

El Gaucho Argentinian Steakhouse

The setup: Now open in two locations, with a third (at the Eight Building on Thonglor) set to open soon, El Gaucho is all about high quality meats and an extraordinary buzz generated by a combination of clever interior design, friendly lighting, Latino music, and attentive and efficient staff. Despite describing itself as an Argentinian steak restaurant, El Gaucho sources its meat from Australia and the US (think premium cuts offered at reasonable prices).

Highlights: The rib eye, prime filet and New York strip loin are the most popular dining choices, starting at about B1,300 for a 250g cut of prime Black Angus meat.

8/1-7 Sukhumvit Soi 19. Tel: 02 255 2864 www.elgaucho.asia/thailand
155/29 Sukhumvit Soi 11. Tel: 02 255 1326 www.elgaucho.asia/thailand

The U.S. Steakhouse

The setup: Successfully capturing the true essence of a traditional Steakhouse atmosphere without the high prices usually associated with this style of dining, The U.S. Steakhouse specialises in in three main cuts of Certified Angus Beef (CAB) – the Certified Angus Beef New York Striploin 230g, 285g and 340g; Certified Angus Beef Rib Eye 230g, 285g and 340g; and the Certified Angus Beef Filet Mignon 230g. Owner Don James, a hotel F&B veteran of 25 years, oversees the restaurant personally and he marshals his team with aplomb.

Highlights: Take your pick from the above. Prices range B940++ to B2,750++.

156 Sukhumvit 16. Open Tues-Sun 5pm-10.30pm Tel: 087 993 3527 www.theussteakhouse.com

Fireplace Grill and Bar

The setup: Ultra chic, modern and subdued, with an open grill featuring loads of gleaming stainless steel, InterContinental Bangkok’s renowned steakhouse serves excellent steaks and seafood, has a massive wine collection, and recently introduced a brand new bar.

Highlights: A superb selection of American prime beef, Australian Wagyu and five-star grade Japanese Kobe cuts cooked on a white oak-fueled grill. Price ranges B1,000-B4,200.

InterContinental Bangkok. 973 Phloenchit Rd.
Tel: 02 656 0444 www.bangkok.intercontinental.com

Chef Bar

The setup: Seating only around 15 people in a narrow shophouse on Asoke Soi 2, Chef Bar may be tiny, but it’s certainly big on flavour and character. Owner Roland Graham is one of the most passionate chefs in Bangkok, and his some 40 plus years in the trade translates into expertly crafted comfort food made using premium ingredients, including some very special beef from Tasmania – Cape Grim and Robbins Island – which he buys from the Accidental Butcher in Ekamai.

Highlights: Cape Grim Ribeye and Sirloin 240g, and Robbins Island Rump 240g (start at B900), which come served with roasted bone marrow, mash or chips, and red wine jus as required. Fancy splashing out? Treat yourself to the amazing Robbins Island Full blood grass fed Wagyu Ribeye (available on

pre-order only), at B2,000 – B2,200. Fantastic value for beef of this quality.
Sukhumvit Soi 21/2. Tel: 080 052 7336 www.on.fb.me/1HvhWLt

Roadhouse Barbecue

The setup: Authentic American cuisine is the order of the day at both branches of the popular Roadhouse Barbecue. The smoked ribs and spicy chicken wings always receive the most fanfare (read our review of the former at bit.ly/1MtkA3r), but chef and owner Dana Caron also cooks a mean char-grilled steak.

Highlights: USDA Prime NY Striploin 300g (B1,195++); Grilled rib eye 300g (B1,195++); and Filet mignon 240g (B1,195++).

Roadhouse Barbecue, 942/1 Rama IV Road, Surawongse Tel: 081 837 6855 / Roadhouse Saloon, 150 Silom Soi 3 (Lobby GLOW Trinity Hotel) Tel: 02 636 8690 www.Roadhousebarbecue.com

Tenderloins Bar & Grill

The setup: Notable for successfully marrying a crackling bar and an excellent grill featuring some of Bangkok’s most reasonably priced steaks, Tenderloins, on Sukhumvit 33, has a lot going for it. The menu is short, but features beef from Argentina, Australia, New Zealand and the USA. Building on its popularity, Tenderloins recently opened a second branch on Pattanakan 30.

Highlights: This month it’s all about the Rugby World Cup. Not only can you enjoy selected beers at just B125 per pint, but you can also tuck into juicy steaks for as little as B300.

Sukhumvit Soi 33(BTS Prom Phong), Tel: 02 258 4529 www.tenderloins33.com

Prime Steakhouse

The setup: There’s always a sense of culinary adventure when dining at Prime. Travelling to the Millennium Hilton Bangkok by boat (from Saphan Taksin BTS) is a real pleasure, and the views of the Chao Phraya River, afforded from the restaurant’s position on the third-floor, never fail to impress. Then there’s the steaks: Miyazaki Japanese beef; USDA approved Black Angus beef; and Australian 500 days grain fed Tajima Wagyu – all cooked in a wood-fired oven.

Highlights: All of the above. But if we had to pick just one dish, the Prime Tajima Wagyu steak tartar (B950).

Millennium Hilton Bangkok. 123 Charoennakorn Rd.
Open daily 6pm-11pm Tel: 02 442 2000 www.bit.ly/139Rxjl

Arno's Butcher and Eatery

The setup: Opened in June this year, this meaty newcomer specializes in dry aged beef, cut in the French style, and char-grilled to perfection by Chef Arnaud Carre, a fifth generation butcher from Brittany with over 45 years in the trade. Enjoy your food out on the wooden deck, or in the air conditioned industrial style dining room. The restaurant is open from 6pm-11pm, the butcher shop from Noon-6pm.

Highlight: The signature 45-day dry aged T-Bone steak (B1,200 per kg).

2090/2 Narathiwat-Ratchanakarin Soi 20 Tel: 02 678 8340 www.facebook.com/arnobutcher_

Neil's Tavern

The setup: First opened in 1969 in Siam Square and named in honour of first man on the moon, Neil Armstrong, Neil’s Tavern now operates two branches (one in Soi Ruamrudee and one in Asoke), each focusing on high quality steak (beef imported from Australia and the US) and seafood.

Highlights: Charcoal grilled USDA Prime Rib Eye steak 350g (B2,300), and ‘Steak A La Neil’ – charcoal grilled Tenderloin with red wine sauce (B1,200).
58/4 Soi Ruamrudee.

Tel: 02 256 6874-6 www.neil.co.th / Prime Building. 24 Sukhumvit 21 Rd. Tel: 02 260 4391-3 www.neil.co.th

The setup: This longstanding expat favourite is best known for its Cajun/Creole food from Louisiana’s bayou country (house specialties include Blackened Redfish, Crayfish raisedon and some of the best Gumbo you’ll find in Thailand), but its char-grilled steaks – imported USDA Prime Cuts and local Thai-French beef – are great too, and just perfect for devouring alongside an American craft beer on a Friday or Saturday night when the restaurant is at its atmospheric best. (Off topic, but the all-you-can-eat Mexican buffet, every Tues from 6pm-10pm, at B325++, is also well-worth a visit).

Highlights: USDA Prime Filet Mignon 340g (B1,490++), USDA

Prime New York Striploin 340g (B1,400++), and the Cajun Blackened USDA Prime Rib Eye 340g (B1,490) – a sumptuous treat you won’t find elsewhere in Bangkok.

9/39-40 Sukhumvit Soi 63 (Ekkamai). Tel: 02 381 6801-3 www.bourbonstbkk.com

Bourbon Street Restaurant & Oyster Bar

Wine Connection the grill

The setup: Building on the huge success of its nationwide chain of affordable wine shops, delis and bistros, Wine Connection has now opened its very first steakhouse – and it’s a meaty triumph. Located on the ground-floor of trendy dining hotspot Groove at CentralWorld, Wine Connection The Grill is the brand’s most upmarket offering yet. Similar to its other ventures around Thailand, though, the focus remains on affordable quality. And this translates here into some of the most reasonably priced high-quality steaks in town.

Highlights: The Australian Tenderloin (240g; grain fed for 150 days; B1,190+*) is wonderfully tender and tasty to boot; the Rib eye bone in (850g; B1,890+) for two to share is eye-popping in size and simply delicious; and the premium Chateaubriand (500g; B2,390+), a center cut fillet and most tender part of the beef, also for two to share, is truly a meaty masterpiece.

Read the full review of Wine Connection The Grill here

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