Dining Out 2 minutes 18 June 2021

Bangkok's Best Bets For Beef Lovers

A list of the best spots in Bangkok especially for beef enthusiasts.

steak beef Bangkok

If your inner carnivore is craving beef, reward yourself with a succulent steak. Choose quality cuts imported directly from around the world, be it Black Angus from America, all the way to Omi or Matsusaka from Japan.

Note: Due to the latest pandemic containment measures by the Thai government, please contact the restaurant(s) for the latest updates on menu and seating availability, as well as takeaway or delivery options.

Located on the 31st floor of the Landmark Hotel, this restaurant is a "landmark" in its own right and has been a go-to steakhouse in town since the late 1980s. (© Rib Room & Bar)
Located on the 31st floor of the Landmark Hotel, this restaurant is a "landmark" in its own right and has been a go-to steakhouse in town since the late 1980s. (© Rib Room & Bar)

Rib Room & Bar (MICHELIN Plate, MICHELIN Guide Thailand 2021)
The rooftop panoramas from The Landmark Bangkok’s steakhouse is not the only draw. Seeing the craftsmanship in the lively open kitchen also cooks up excitement. Their signature steak dish, Tournedos Rossini, showcases an Australian tenderloin topped with fried foie gras, sitting on a bed of potatoes. A truffle Madeira sauce completes the flavourful feast. You can also request their tableside steak service so that you can savour every sizzle as they prepare such selections as Steak au Poivre à la Crème, a beef tenderloin with a cream pepper sauce, or Steak Diane, bathed in a rich brandy sauce with mushrooms, right before your eyes.

The team at New York Steakhouse only prepares 2 4-hour-sous-vide Chateaubriand steaks per day. (© New York Steakhouse)
The team at New York Steakhouse only prepares 2 4-hour-sous-vide Chateaubriand steaks per day. (© New York Steakhouse)

New York Steakhouse (MICHELIN Plate, MICHELIN Guide Thailand 2021)
Bangkok’s beef lovers are likely well acquainted with this long-standing steakhouse, its interior and atmosphere reminiscent of New York City’s famed chophouses. With their premium beef selections and exceptional service, it comes as no surprise that diners keep returning. The chef’s team proudly presents their US Prime Porterhouse Steak. At 32 ounces, it’s perfect for two to share. From their Australian Wagyu selection, the 300-day aged beef cheek braised in red wine is extremely tempting. Or discover the lusciousness of the 10 marbling score of their Matsusaka New York striploin.


Don't forget to try the Côte de Bœuf at Artur. (© Artur)
Don't forget to try the Côte de Bœuf at Artur. (© Artur)

Artur (MICHELIN Plate, MICHELIN Guide Thailand 2021)
This fine-dining French restaurant is renowned for their steak, especially their Côte de Bœuf, American Angus, and Australian Kobe, dry-aged for richer flavours and grilled over hot lava stones. Selections from their Special Cuts menu are served up tableside. And Artur is ready to recommend the best portions and preparations for your ideal steak experience, including which sauces and sides will further enhance your dining pleasure.

Let Chef Francesco Lenzi take you on a flavourful journey. (© Lenzi Tuscan Kitchen)
Let Chef Francesco Lenzi take you on a flavourful journey. (© Lenzi Tuscan Kitchen)

Lenzi Tuscan Kitchen (MICHELIN Plate, MICHELIN Guide Thailand 2021)
If we talk about Italian restaurants, Lenzi is definitely on the list. But their Tuscan delights are not just antipasti, seafood, and pasta. Let’s not overlook their succulent steak offerings, such as their La Fiorentina, a 270-day-aged Black Angus T-bone from Australia grilled preferably to medium-rare and plenty for two or four diners to enjoy. Another option to share is Il tomahawk alla griglia, an Australian Wagyu tomahawk with a marbling score of 4-5. Their tagliata con rucola, parmigiano e pomodorini, featuring a grilled Australian Angus tenderloin served with a rocket salad, cherry tomatoes, balsamic dressing, and 36-month-aged Parmesan cheese, offers a complete flavour fest.


One of Thailand’s oldest steakhouses remains a favourite for steak lovers since it first opened in 1976. (© Fireplace Grill and Bar)
One of Thailand’s oldest steakhouses remains a favourite for steak lovers since it first opened in 1976. (© Fireplace Grill and Bar)

Fireplace Grill and Bar (MICHELIN Plate, MICHELIN Guide Thailand 2021)
Situated inside InterContinental Bangkok, this restaurant is one of Thailand’s oldest steakhouses, dating back to 1976. Here, their premium Wagyu cuts from Australia and Japan are freshly cooked at their open kitchen over a charcoal grill from Phetchaburi province. For those who want to share, their Meat Platter consists of 120-day aged Australian beef tenderloin, T-bone from America, ribs from Australia, a variety of sausages, and a side of vegetables. Recommended dishes for one include their Stockyard Wagyu Beef Striploin Kiwami from Australia. Its marbling score of 9 promises an unforgettably delicious and exceptional meal.

Chef Gaetano Palumbo's beefy creation at Rossini's. (© Pornpol Ittilikitpanya)
Chef Gaetano Palumbo's beefy creation at Rossini's. (© Pornpol Ittilikitpanya)

Rossini’s (MICHELIN Plate, MICHELIN Guide Thailand 2021)
This Italian restaurant creates a Tuscan villa atmosphere inside Sheraton Grande Sukhumvit and offers some mouthwatering beef dishes for every course, except maybe dessert. Start with Battuto di Manzo, a tartare showcasing Australian beef, served with beef jelly, oyster panna cotta, and sorbet. Continue the meat fest with controfiletto Miyazaki Wagyu, a grilled sirloin, or filetto di vitello alla “Rossini”, a veal steak and foie gras topped with black truffle sauce.



Hero photo: © Shutterstock

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