Artur

What is it?: One of the city’s veteran French restaurants, Soi Ton Son’s Artur is unapologetically old school – drapes, banquette booths and all, complete with Old World service. Don’t be surprised if Artur himself is the one slicing your steak or tableside.

Why we love it: There are times when you want to live on the cutting edge, and there are times when you want to hear a chamber ensemble play the classics. Artur is for those times. The house specialties are the gloriously bloody chunks of côte de boeuf prime rib and Chateaubriand fillet, served alongside buttery rich foie gras sauce or herby and buttery rich Café de Paris sauce, although they also have smaller cuts of USDA Prime Angus, Australian Angus or Tajima wagyu in case you're intimidated by a hunk of meat that could tip over Fred Flintstone's car. Sides are equally classic – creamed spinach, gratin potatoes, mousseline mash and the like. We also can't say enough nice things about their other beefy options – they do a fine stroganoff, they love a wellington, and their beef tartare is a serious candidate for the best in town, prepared tableside.

Time Out tip: For truly adventurous diners, they are one of the few places on earth that still busts out the duck press for canard au sang – duck breast served with a sauce made from the pressed carcass, blood and offal. Trust us, it’s magnificent.

Artur. 9 Soi Ton Son, Lumphini, Pathum Wan. 5pm-11pm