Don Asado

What is it? Tucked away in the leafy, burgeoning culinary pocket of Yen Akat, Don Asado is a spiritual homecoming for the traditional Argentine asado. This is a meticulously crafted revival of the old-school gaucho barbecue, drawing heavy inspiration from the elemental ‘Seven Fires’ philosophy made famous by Francis Mallmann. Here, the kitchen is anchored by a massive custom parilla where the alchemy of wood, iron and fire takes centrestage, all fuelled by the aromatic, high-heat burn of eucalyptus wood.

Why we love it: There is a primal elegance to the atmosphere that hits you the moment you cross the threshold. The intoxicating scent of woodsmoke and slow-roasting fat layers perfectly over a soundtrack of subdued Latin jazz, creating a space that feels both rustic and profoundly contemporary. It’s a masterclass in atmospheric dining – gentle lighting, flickering flames and an uncompromising focus on the ritual of the grill. The meat is handled with a level of reverence usually reserved for fine art, resulting in a char that is crisp and assertive, giving way to interiors that are impossibly succulent.

Time Out tip: Keep a keen eye on the menu for the elusive Mayura Picana. Sourced from full-blood Australian Wagyu, this cut is legendary among steak aficionados for its intricate, lace-like marbling and a distinctively rich, umami profile. Because the cattle are fed a diet that includes chocolate and candies, the meat possesses a refined, subtle sweetness that balances the intense smokiness of the eucalyptus fire.

Don Asado. Yen Akat 2 Alley, Chong Nonsi. 5.30pm-11pm (plus 12pm-2.30pm Fri-Sun). Closed Mondays