Wolfgang’s Steakhouse

What is it?: Founded by Wolfgang Zwiener – who famously spent four decades as the head waiter at the mythical Peter Luger’s in New York – this eponymous steakhouse arrived in Bangkok with a formidable pedigree. Celebrating its first anniversary in the city, the restaurant occupies a prestigious position that bridges the gap between Manhattan's heritage and Bangkok’s modern skyline. The kitchen’s pride and joy is its on-site dry-aging room, where USDA Prime cuts are matured for 28 days to concentrate flavour before being carved to order.

Why we love it: Wolfgang’s delivers a rare level of precision. The service is warm but strictly professional, echoing the ‘white-glove’ hospitality of New York's upper crust. The dining room offers what is arguably the best-in-class view of the city, providing a soaring backdrop to a meal that feels anchored in history. It is the most authentic New York steakhouse meal you can find in the city, stripped of gimmickry and focused entirely on the integrity of the dry-aged beef.

Time Out tip: While the menu is vast, the Porterhouse for two remains the non-negotiable order. It arrives sizzling in its own juices, perfectly rendered and sliced for sharing. If you are hosting a more discreet affair, their private dining rooms offer the same world-class service with an added layer of penthouse-style intimacy.

Wolfgang’s Steakhouse. One Bangkok, 3rd Floor, Lumpini. 11.30am-11.30pm