Remember Coffee Berry, a homey coffee shop in Ozono complex? It’s gone; and taking its space is My Favourite, the new steak bar that proves it’s possible to serve big portions of meat without charging the earth.

Instead of the cowboy kitsch typical of most steakhouses, My Favourite went for a refreshingly casual modern look. The earth-tone palette exudes a business power-lunch flavor but the snug sofas and rattan chairs provide balancing laidback touches.

Owner Ken S. R. Jao is a genuine meat lover so it comes as no surprise his menu gives center-stage to a wide selection of premium imported meat. Whether you choose to have grass-fed US beef, racks of Australian lamb, or Japanese Kobe steak, everything comes in large servings and at reasonable prices. The three racks of grain-fed Australian lamb (B495) are tender and carefully grilled to your liking. The chunky slap of Australian rib eye (B495) is just as good, which makes choosing difficult. If the dilemma is just too much for you, go for the mixed grilled dinner (lamb, beef and salmon, B750). Meats are served with your choice of sauce and side dish. Highly recommended for carnivorous diners looking for something special is Wagyu beefsteak topped with foie gras sauce (B800-990).

The menu also features an array of Ken’s favorites—recipes such as spaghetti carbonara served with rack of lamb (B395), seared tuna with wasabi-hollandaise sauce (B220), and Thai-style beef basil spaghetti (B210) which substitutes sun-dried beef with juicy beef sirloin strips.

Here we talk to Ken about his carnivorous passion.

What sets My Favorite apart from other steakhouses?
I think we offer one of the best values for money in town. For example, Wagyu beefsteak elsewhere is probably over B1,000 but here you can have it at B800. We take pride in serving high-quality steaks and offer many beef-related dishes. We keep things simple because we want the atmosphere to be relaxed and laidback. Eating here is like dining at a friend’s house.

What are the must-haves of My Favourite?
Grilled rack of lamb, grilled rib eye steak and grilled 600-day-grain-fed Kobe beef. If you are a meat devotee, these three dishes are not to be missed. We now have a special promotion offering racks of lamb, which usually are B495, at B395 till the end of the year.

What’s the best cut of meat?
Each cut works well with different recipes and cooking methods. If you make stew, there’s no need to use top-grade tender cuts—shank and brisket will do fine. As for steak, it also depends on your liking. Those who like their beef juicy with some fat should order sirloin and rib eye. If you like lean and tender beef, go for tenderloin.

Dining Details
Rip into juicy steaks at My Favourite. 307 Ozono Complex, Sukhumvit Soi 39 (Phrom Phong), 02-259-5960216-3700. Open daily 11:30am-2:30pm, 5:30-10:30pm. AE, MC, V.