The Best Steakhouses in Bangkok, From Dry-Aged Tomahawks to Wood-Fired Wagyu

The best steakhouses in Bangkok run from Manhattan-style hotel grills to Argentine fire pits and tiny dry-aging specialists. As of July 2026, the names to know are New York Steakhouse at the JW Marriott, in the MICHELIN Guide since 2018, Wolfgang's Steakhouse at One Bangkok, El Gaucho, Don Asado and Quilombo for Argentine fire, 35 Dry Aged Beef for serious in-house aging, and Bisou on Soi Langsuan, a modern French dining room in the MICHELIN Guide with a wood-fired, dry-aged wagyu program of its own. Here is where to eat good meat in Bangkok, by style and by neighbourhood.

Bangkok takes beef seriously. The city imports Japanese A5, full-blood Australian wagyu and USDA Prime, dry-ages in-house, and cooks over charcoal, eucalyptus and oak. The list below covers every style of steak night: the white-tablecloth hotel grill, the parrilla, the butcher's counter, and the French room that treats a wagyu cut with the same care as a soufflé.

The best steakhouses in Bangkok at a glance

Ten restaurants make this list as of July 2026, and only two hold a place in the MICHELIN Guide Thailand 2026: Bisou on Soi Langsuan and New York Steakhouse at the JW Marriott, both Selected.

Where to eat steak around Lumphini and Langsuan

Around Lumphini Park, the two serious meat addresses are Bisou on Soi Langsuan and Wolfgang's Steakhouse at One Bangkok, on opposite sides of the park. For the full neighbourhood picture, see our guide to the best restaurants near Lumphini Park.

Bisou is not a steakhouse. It is a modern French restaurant at 68 Soi Langsuan 9, two minutes from BTS Chit Lom, with a wood-fired, dry-aged wagyu section that would not look out of place on a dedicated grill menu: an MB5 wagyu rib-eye at THB 950 per 100g, an MB5/6 wagyu tomahawk built for the table at THB 590 per 100g, and an MB6/7 wagyu hanger steak with bone marrow at THB 690 per 100g. The beef headline, though, is the house beef Wellington with foie gras and mushroom, THB 2,990, carved at the table. Bisou is in the MICHELIN Guide Thailand, Selected in both 2025 and 2026, and the inspectors put it plainly: "Bisou delivers sexy simplicity through modern French cuisine, prioritising premium ingredients." Dinner at Bisou runs nightly from 5:30 PM to midnight, and Bisou holds a 4.9-star Google rating across about 3,000 reviews as of July 2026. If you want your wagyu with a crudo bar, a real cellar and a room that builds as the night goes on, this is the pick.

Wolfgang's Steakhouse is the classic New York formula, brought to One Bangkok near MRT Lumphini by Wolfgang Zwiener, who spent four decades at Peter Luger before building his own group. The house serves USDA Prime beef dry-aged in-house for 28 days, and the order is the porterhouse for two, three or four, from THB 6,700 as of July 2026, sliced and sizzling in butter. Old-school sides, old-school service.

Which hotel steakhouses are worth it in Bangkok?

Three hotel grills define the top end of Bangkok steak: New York Steakhouse, Bull & Bear and Penthouse Bar + Grill.

New York Steakhouse at the JW Marriott on Sukhumvit Soi 2 is the city's benchmark, open since 2001 and in the MICHELIN Guide Thailand since its first Bangkok edition in 2018, Selected in the 2026 guide. The signature is a spice-rubbed Australian wagyu tomahawk of about 1 kg, carved tableside, listed at THB 4,300++ for two as of July 2026. Dinner only, jackets optional, martinis mandatory in spirit. Nearest train: BTS Nana.

Bull & Bear sits on the 55th floor of the Waldorf Astoria on Ratchadamri, and Time Out calls it Bangkok's highest steakhouse. A custom charcoal grill handles Saga-prefecture Japanese wagyu striploin, a 55-day dry-aged Black Onyx New York strip and Australian Stockyard wagyu up to a 1 kg porterhouse. Nearest train: BTS Ratchadamri.

Penthouse Bar + Grill crowns the Park Hyatt on floors 34 to 36 by BTS Phloen Chit, with an open show kitchen and more than ten premium cuts. The one to share is the Rangers Valley WX wagyu tomahawk, MB5 marbling, 370-day grain-fed, priced at THB 590 per 100g, which puts a 1.3 kg cut north of THB 7,600.

Where to eat Argentine-style steak in Bangkok

Bangkok's Argentine grills cook over live fire, and three rooms lead: El Gaucho, Don Asado and Quilombo.

El Gaucho is the established name, an Argentinian steakhouse group with its own butcher shop and branches on Sukhumvit Soi 19 by BTS Asok, Soi 11, Thong Lor, and one on Langsuan a short walk from Bisou. Beef mains run from a THB 1,190 Angus rib-eye to an MS6/7 tomahawk at THB 8,700, and the homemade chorizo with chimichurri is the right way to start.

Don Asado on Soi Yen Akat 2 is the purist's choice: a dedicated asado house built around a custom parrilla fired with eucalyptus wood, in the spirit of Francis Mallmann's seven fires. Mayura full-blood Australian wagyu picanha at THB 350 per 300g, four-hour asado short ribs, and a tomahawk for the table. Closed Mondays.

Quilombo opened in December 2025 on Thong Lor Soi 5, a parrilla set inside a stone castle built from antique stones, founded by Christopher Mark and Manuel Palacio with ex-El Bulli chef Ferran Tadeo in the kitchen. All beef is dry-aged in-house for at least 21 days; the flagship is the 1,200g Quilombo Steak, a dry-aged T-bone for sharing. Nearest train: BTS Thong Lo.

Where to eat dry-aged beef in Bangkok: butchers and specialists

For beef nerds, Bangkok's most interesting steak is in its butcher-driven rooms: 35 Dry Aged Beef and El Toro.

35 Dry Aged Beef is a tiny shophouse on Charoen Rat Road in Thonburi, near IconSiam, that dry-ages its beef for 35 days and grills it in a charcoal oven at around 250°C. The shophouse room is tiny and fills fast, so book ahead; the dry-aged tomahawk starts at THB 3,950.

El Toro between Sukhumvit Soi 29 and 31 runs an in-house butchery and dry-aging room, from Argentinian bife de chorizo to Thai Grand Wagyu raised near Phitsanulok, and a full churrasco skewer buffet at THB 1,980++. Nearest train: BTS Phrom Phong.

How to choose your steak night in Bangkok

Choose by the evening, not just the beef. For the classic hotel ritual with a tableside tomahawk, New York Steakhouse. For the New York porterhouse formula, Wolfgang's. For live fire and chimichurri, Don Asado or Quilombo. For the deepest dry-aging program, 35 Dry Aged Beef; for the butcher's display case, El Toro. And when you want serious wagyu inside a full French dinner, with a crudo bar before and a 72% chocolate soufflé after, that is Bisou.

Wagyu, the French way, on Soi Langsuan

Bisou at 68 Soi Langsuan 9, two minutes from BTS Chit Lom, cooks its wagyu over a wood fire: an MB5 rib-eye at THB 950 per 100g, an MB5/6 tomahawk at THB 590 per 100g and an MB6/7 hanger with bone marrow at THB 690 per 100g, inside a full modern French menu. At Bisou, those cuts share the table with the dishes that made the room's name: truffle French toast, whole-lobster linguine, a whole seabass in salt crust flambéed in the room, and the beef Wellington carved at the table, the centrepiece of our guide to tableside dining in Bangkok. The signature five-course sharing menu is THB 3,400 per person, and the plates are built to share, so the tomahawk lands the way it should: in the middle of the table. See the menu and book a table on Soi Langsuan.

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