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Steakhouses in Bangkok

Bangkok's steakhouses grew out of its international hotels, where grill rooms such as the InterContinental's Fireplace (1966) set the template, and now range from New York chophouses to Argentine parrillas and butcher-led dry-aging shops.

For most of the twentieth century, steak in Bangkok meant the hotel grill room. Fireplace Grill and Bar has cooked over charcoal at the InterContinental since 1966, Rib Room & Bar has occupied the 31st floor of The Landmark since the late 1980s, and New York Steakhouse opened at the JW Marriott in 2001. Hotel steakhouses still make up a large share of the city's offer, concentrated around Ploenchit, Ratchadamri and lower Sukhumvit, with newer rooms at the Waldorf Astoria, Park Hyatt and Anantara Siam.

Since the mid-2010s the scene has widened. Butcher-led restaurants such as Arno's (2015) buy whole carcasses and dry-age beef in house, and El Toro dry-ages Thai Black Angus. American brands arrived with Lawry's The Prime Rib at Gaysorn Amarin and Wolfgang's Steakhouse at One Bangkok (late 2024). Wood and charcoal parrillas cook Argentine-style at Don Asado in Yen Akat and Quilombo in Thong Lo, which opened in December 2025.

Most steak served in the city is imported: Australian grain-fed Angus and Wagyu, USDA Prime and Certified Angus Beef from the United States, and Japanese Wagyu at the top of hotel menus. Thai beef appears mainly through dry-aging butchers and a few domestic programmes; when a menu does not state origin, grade or ageing, this directory leaves those fields empty rather than guess.

Listed by name, never by payment or score. Facts last verified: 20 Oct 2026.

Frequently asked questions

Where can you eat dry-aged steak in Bangkok?

Restaurants that state in-house dry-ageing include Arno's (at least 45 days), El Toro (20–60 days, Thai Black Angus), Ox & Embers, Quilombo (21 days minimum, 75 days for its bone-in loin) and Wolfgang's Steakhouse (28 days, USDA Prime).

Is Thai beef served as steak in Bangkok?

Yes, though it is a minority. Arno's dry-ages beef from Thai cattle and El Toro dry-ages Thai Black Angus alongside imported cuts; most hotel steakhouses rely on Australian, American and Japanese beef.

Where is Argentine-style grilling found in Bangkok?

Don Asado (Yen Akat) cooks on a eucalyptus-wood parrilla, El Toro (Sukhumvit) serves Argentine cuts such as bife de chorizo, and Quilombo (Thong Lo) grills on a charcoal-fired parrilla.

Which Bangkok steakhouses are the oldest?

Among the restaurants in this directory, Fireplace Grill and Bar dates from 1966, Rib Room & Bar from the late 1980s, Artur from 1992 and New York Steakhouse from 2001.

Related

American chophouseArgentine parrilla