An amazing steak dinner in Bangkok usually involves a posh, fine-dining venue and a hefty bill. Looking to make steak dinners friendlier to your pocket, the team behind Bitterman has put up a new steakhouse called Meatchop, putting an emphasis on tasty tapas selections and, of course, good, affordably priced, perfectly cooked premium meat cuts.
Tucked on soi Saladaeng 1 (the blossoming quarter of Sathorn that has been welcoming a slew of hip venues and eateries), Meatchop hopes to appeal to the younger crowd by eliminating the somber, wood-heavy interiors that are usually associated with steak establishments. Instead, you have a vibrant, Instagram-friendly, delicatessen-inspired setting featuring pink walls, white terrazzo details and pastel blue refrigerators stocked with beer and soft drinks. An open kitchen injects masculine glam with a blend of black tiles and brass details.
The variety of cuts is limited, but chef Enzo de la Cruz (who also helms Bitterman’s kitchen) compensates by doing a terrific job searing the perfect steaks, most of which are flown from America and Australia. Our hanger steak of Australian Diamentina wagyu came out crusty on the outside and juicy and tender on the inside (B600/300g). As a bonus, each order is served with sides like crunchy fried potatoes and grilled asparagus. Smaller tapas-style bites benefit from Mediterranean flavors, like house-pickled anchovy (B145) and cold cut platters that include Iberico and Serrano hams (B700). Desserts are equally impressive; the creaminess of our coconut milk panna cotta was the perfect foil to the citrusy flavors of the gooseberry and passionfruit chutney it was served with (B220).
Apart from a great selection of affordable wine (starts from B150/glass) and local craft beer, the bar also slings whiskey-based cocktails that have been proven to perfectly complement a juicy steak. For something strong with briny notes, go for Providence Bay, a drink that blends Scotch whiskey with sherry, house-made bay leaf syrup and vinegar (B280).
