Bangkok is brimming with steakhouses, each offering tender cuts and the usual sides such as crispy fries, creamy mash and a token serving of greens. But Tan Kun takes the experience a step further. Here, the richness of grilled beef is paired with the familiar spectrum of Thai flavours to create a dining experience where East and West come together on one plate.
With three branches now at Terminal 21 Rama 3, CentralWorld and U Centre 1, Tan Kun first opened its doors in 2019 at its Samyan location. The idea came from two true beef lovers, Chef Ben Sarotjitti and Theerapat Maneenobphol, who wanted to create a place where steak felt a little more complete, especially for local diners who often crave rice and side dishes alongside their meat.
The name itself is a playful mix. ‘Kun’ was once a title for noblemen in Thailand, while ‘Ko Khun’ is a popular local term for premium, grain-fed beef that’s juicy and tender. At first, the pair thought about opening a yakiniku spot. But when they came across the old wooden building at U Centre in Samyan, they fell in love with its charm. The space inspired them to create something that felt like stepping back to the Rama IV era, a time when Thai food first started mixing with Western influences. And so, their steakhouse vision came to life.
Its interior features wooden accents, vintage furniture and soft lighting, while Thai folk songs add a nostalgic touch. The food lives up to the setting. It’s authentically Thai, made without MSG or oyster sauce, relying on real spices and fresh ingredients.
Tan Kun isn’t just about a serious slab of steak on your plate. It’s a whole beef experience. If you’re tired of flipping pages on the menu, start with savoey signature grill set (B990) featuring harami beef, picanha, sliced beef tongue, tiger prawns, scallops and orange salad, all arranged like they’re ready for their close-up. And, it comes with not one but five dips: Tan Kun spice, seafood sauce, Thai chilli paste, zuke wasabi, organic egg and fleur de sel.
During my visit, the restaurant had just rolled out a new menu featuring Australian Wagyu fed Hanwoo-style (B2,880). Interestingly, in the six years since opening, this is the first time they’ve added imported beef. The Wagyu option is tender, buttery and richly satisfying, making it a delicious alternative to the Thai beef that regulars have come to love.
The meal wraps up with a complimentary dessert, which is panna cotta made with steamed coconut milk. Lightly sweet and incredibly smooth, it’s a gentle, refreshing finish after the rich, savoury beef. The subtle creaminess and delicate coconut aroma provide a contrast to the hearty main dishes, leaving you with a satisfied smile and a sweet memory to cap off the experience.
The vibe A cosy, old-world Thai setting with the gentle sounds of folk music in the background.
The food Thai and international beef dishes served with local sides, signature sets, and rice bowls, plus a few seafood options for non-beef eaters.
The drink Fresh fruit juices are a must, but if you want something stronger, try yadong, a traditional Thai shot served with a side dish. There’s also a wine list available upon request.
Time Out tip The beef is at its best straight from the kitchen, so don’t spend too long taking photos.