For when you just need some succulent red meat.
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Hamilton stands out from the pack. Its shiny hardwood floor, sepia royal portraits and views of the Dusit’s elaborate tropical garden feel more 1950s Bangkok than 1920s New York. Likewise, the service has a certain bygone charm, too. Here, you really can’t go wrong with a cut like Aussie wagyu rib eye, with a marbling grade of eight—truly superb meat, both tender and flavorful. Top off your meal with a slice of classic cheesecake.
Dusit Thani, 946 Rama 4 Rd., 02-200-9000 ext. 2599. Open Mon-Fri 11:30am-2:30pm; daily 6:30-10:30pm. MRT Silom/BTS Sala Daeng
After running some very successful hotel restaurants, Artur Kluczewski packed up all his secrets and opened up his own place. The result is a steakhouse that offers the same kind of tableside carving, high-end beef and hearty sides as the hotel places, but with a personal touch they simply can't compete with. The meat, too, often outdoes them, thanks to Artur's unerring eye in selecting only the very best produce.
G/F, Bliston Suwan Park Residence, Phloen Chit 9 Soi Tonson, 02-658-6288. Open daily 11:30am-2pm, 6-10pm
Though better known as a nightclub, Ku De Ta’s Asian fine-dining restaurant serves some wonderful food, prepared by Jonathan Maza, who previously worked with Eric Ripert and Nobu Matsuhisa (both of whom have had their share of Michelin stars). With its distinct Japanese influence, the main draws include madai shiso (Japanese sea bream with dried miso and shiso lime vinaigrette). But our our absolute favorite is the beef, like the wagyu with a marble score of A5 from Omi Prefecture in Japan. The views are something special, too.
39/F, Sathorn Square, 98 Sathorn Rd., 02-108-2000. Open Mon-Sat 6-10pm. BTS Chong Nonsi
The bird’s-eye-view of Bangkok’s skyline is sure to impress, as is the discreet, dimly-lit dining room on the 31st floor of the hotel. Bigger parties can book the glass-encased private room, which is nestled between the open cooking station and the meat room. For a place known as a steakhouse, they actually consider themselves a gourmet French restaurant, but you can expect a vast selection of beef--Japanese wagyu Ohmi beef, Australian grain-fed 400 days and more--in four different cooking methods: charcoal-grilled, spit-roasted, a la plancha (on a hotplate) or in a wood-fired oven.
31/F, The Landmark Bangkok, 138 Sukhumvit Rd., 02-252-4222. Open Sun-Thu 6-11pm; Fri-Sat 6pm-midnight. BTS Nana
Bright and open, Madison has been tastefully designed by the famous Tony Chi. This contemporary, high-end restaurant foregoes the traditional steakhouse feel. A meat-eater’s paradise, the extensive menu features prime US black angus, prime Australian, matsuzaka, kobe and wagyu beef and comes with exceptional service. The signature rib-eye 300-day wagyu with a marble score of four is seriously hard to top. It's also the best brunch in town.
G/F, Anantara Siam, 155 Ratchadamri Rd., 02-126-8866. Open daily 11:30am-2:30pm, 6-10:30pm
Situated on the seventh floor of the fab Sofitel So, Red Oven runs with the concept of a world food market, meaning you get to taste all kinds of cuisine from Japanese and Thai to Italian and French. It’s set up like a buffet, with nine live cooking stations serving up everything from sushi to hot oven selections, but also serves a la carte options. Our pick for when you’re just hankering for some good red meat? The tender and juicy Australian wagyu beef sirloin.
7/F, Sofitel So Bangkok, 2 Sathorn Rd., 02-624-0000. Open daily 6-10pm. MRT Lumpini
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