The buzz: Replacing Su Tha Ros Thai restaurant on the 19th floor of Hotel Muse, this new steakhouse continues the hotel's obsession with all things roaring ‘20s. Amid Art Deco-referencing decor, brings together some of the finest meats from Australia, Japan and America.

 

The decor: Formerly a clean and bright-looking space, Babette’s goes for a more solemnly-lit mood thanks to chandeliers draped in dark fabrics, violet leather- and velvet-upholstered armchairs and paneled walls. There are also two private rooms catering to 6-10 people with views overlooking Langsuan.

 

The food and drinks: The brief menu is really focused on beef, all of which has a marbling score of 4-5. The main attraction is the grainfed Australian beef, namely cuts of Sher wagyu (from B1,950/200g tenderloin), Jack’s Creek black angus (from B1,600/250g rib eye) and Stanbroke’s Cattle (from B1,750/300g T-bone). On top of these, you’ll find grain-fed wagyu from Miyazaki (B2500/200g striploin) and St. Helens black angus beef from the States (B1,950/250g ribeye). Six steak sauces are offered separately at B180 each, including blue cheese, shallot and red wine, and wild mushroom. The chef’s signature, though, is the creamy lobster thermidor (B2,900) with fresh cream and gruyere cheese. The small selection of vegetarian dishes includes the light, health-boosting five grains salad (B390), comprising quinoa, barley, sesame, pumpkin seed, pomegranate and mint topped with Greek yogurt. We also recommend a side of pont neuf potatoes (thick-cut French fries tossed in truffle salt, B180) and the meringue (three kinds of meringue served with berries, B370), which is derived from New Zealand’s pavlova. New world wine (starting at B450/glass) and classic cocktails (starting B330) are also available.

 

Why you should care: The decor is fancy, the meats even fancier, and there’s live jazz every Thursday to Saturday. Afterwards, keep the prohibition chic vibe going upstairs at the Speakeasy.