BEST "HIGH END" STEAKHOUSE IN PATTAYA

[fostraswift]

Bruno's..

Mattahari

maybe cafe de amis

all good

Beefeater and steak and co are decent

[slashlarue]

Peters?

Peter Lugers in Brooklyn the original from 1880"s and another Manhasset, on "Long Island." Only two but world renowned. Only go every now and then because of the price. They only take cash and their own credit card.

[slashlarue]

http://peterluger.com

[basket case]

I think he means Peter Lugar in NYC.

 

I'd also agree that Beefeaters, while a "good" Pattaya steakhouse, is about a 2+ on a scale of 1-5 compared to the likes of Peter Lugar or Smith & Wollenski. It doesn't mean that Beefeaters is bad, it's just not in the same league.

 

The real issue is that Pattaya cannot support a 5 star restaurant. So they don't exist in Pattaya.

 

Sent from my SM-G935T using Tapatalk

[Alex the Hedonist]

BASKET...i agree with you...compared with other Pattaya eateries, Beefeater is definitely one of the better, they do try...but the OP asked in comparison to Peter Lugar, and that simply doesn't exist in Pattaya.  Even the big 5-star hotels like Centara Grand Mirage, Amari Ocean and Hilton CF don't have a steakhouse on site.

 

To be fair, looks like Bruno's (which is not in Pattaya, but really Jomtein I think) and Cafe Des Artes (not a traditional steakhouse) are trying to deliver it though.  

 

And I haven't been, but I saw on Trip Advisor that the Royal Cliff Grand has a highend restaurant on site that might also come close.

 

I will check all 3 of these places out in July and offer up my opinion and photos of the food for everyone's review.

 

Cheers, Alex

[Maximo105]

I've been to Peter Lugers in New York and nothing to compare to that IN Pattaya, but luckily you can still get a fairly decent (imported) steak at the steak place on Soi Lengkee and at a fraction of the price of a NYC steak!

[Alex the Hedonist]

I've been to Peter Lugers in New York and nothing to compare to that IN Pattaya, but luckily you can still get a fairly decent (imported) steak at the steak place on Soi Lengkee and at a fraction of the price of a NYC steak!

 

 

Maximo...what is the name of the place?  Is it Japanese, American or Aussie beef ?  All very different, just curious.

[Maximo105]

Maximo...what is the name of the place?  Is it Japanese, American or Aussie beef ?  All very different, just curious.

 

Its called Steak and Co on Soi Lenkgee (http://www.steakcopattaya.com/). The steaks are Australian. Its not your US steak unfortunately, but possibly one of the best you'll get in Pattaya, imho!

[LuvThaiPussy]

Peter Lugers in Brooklyn the original from 1880"s and another Manhasset, on "Long Island." Only two but world renowned. Only go every now and then because of the price. They only take cash and their own credit card.

 

I thought you were talking about somewhere here in Pats. 

 

Thanks for the clarification. 

[Highlander]

it is like trying to compare a Thai restaurant in your home town to food in Thailand.

Even at home I have had the finest Angus fillet steak at a restaurant and on a given day it can be excellent but a week later it can be crap, it depends on where the wholesaler sources his beef from. (this can vary dramatically from cattle station to cattle station as what they are fed makes a huge difference)

I know that the best beef here in Australia is not exported at a cost that is sustainable in Thailand, even at the expensive prices charged in Pattaya, it is simply exported to places that can pay the price, like Japan. Or high end places here

Not to mention that Thai's don't eat steak in the same way we do, so the cook has his hands tied behind his back before he starts, much in the same way if I decided to open a Thai restaurant here, the Thai food here is made to a western taste.

Also what is a good steak / sauce to me might not be what another person is used to eating in their country.

I also notice a difference in the quality of the beef I buy from a butcher and the supermarket (supermarket is not as good)

What I suppose I am trying to say is that they are doing the best they can with the tools they have, it will never be perfect.

Even something as simple as seasoning a steak first and also not cooking it straight out of the fridge when it is still freezing cold makes a shit load of difference to the flavour, texture and cooking time, maybe Thai's are not aware of that.

[Yodsak]

Cafe Des Amis or Brunos.

[just hanging]

Mata Hari, one of my favorite restaurants.......steak rib-eye Canadian       I call it my Skali Steak

 

 

 

 

 

[Alex the Hedonist]

Thats not a steak, THIS is a steak...nuff said.

[Alex the Hedonist]

And for the Prime Rib fans, here is my favorite place...Lawry's in Chicago...only one when I started going there decades ago, now they have em in several locations including Beverly Hills, CA.

 

I LOVE the "cart of deliciousness" that comes table-side so they can carve your rib to your order.  Hope this makes your mouth water as much as it does mine, twice a year...lol.

 

 

[just hanging]

Thats not a steak, THIS is a steak...nuff said.

thats the stuff I order in America

 

 

 

I agree 100%, those are real steaks.   where in Thailand did you get it

 

If not in Thailand, then it does me no good at all

[Alex the Hedonist]

thats the stuff I order in America

 

 

 

I agree 100%, those are real steaks.   where in Thailand did you get it

 

If not in Thailand, then it does me no good at all

 

 

Ya, it does zero good for your hunt.  I figured by now in this thread you know the score...you will NOT find what you are looking for in Pattaya (sadly).  I just posted the pics for fun and thought they would bring a wishful smile to some who haven't seen real steak in a while.  Just sharing with fellow steak lovers.

 

The top pic and the 2nd are in fact Peter Lugar's (NYC) the red cow is a dead give-away to those who know the place.  The bottom one is I think Capital Grill (Wash, DC).  I stated the 2nd post was Lawry's (Chicago), nice to know the season salt folks have had their own place for decades.

 

As I said before, I will hit the 3 places mentioned most often in this thread, and report back here after my trip in July.

 

Cheers, Alex

[Skalliwag]

And for the Prime Rib fans, here is my favorite place...Lawry's in Chicago...only one when I started going there decades ago, now they have em in several locations including Beverly Hills, CA.

 

I LOVE the "cart of deliciousness" that comes table-side so they can carve your rib to your order. Hope this makes your mouth water as much as it does mine, twice a year...lol.

That little thing?

Hardly a meal that.

[Cerberus]

The joys of getting old, whilst 20 years ago this was my steak of choice 

 

 

NOW,  I am reduced to a mere starter such as this

 

 

[Cph]

why should US be the benchmark for beef? I would think South America is better.

[slashlarue]

Ya, it does zero good for your hunt.  I figured by now in this thread you know the score...you will NOT find what you are looking for in Pattaya (sadly).  I just posted the pics for fun and thought they would bring a wishful smile to some who haven't seen real steak in a while.  Just sharing with fellow steak lovers.

 

The top pic and the 2nd are in fact Peter Lugar's (NYC) the red cow is a dead give-away to those who know the place.  The bottom one is I think Capital Grill (Wash, DC).  I stated the 2nd post was Lawry's (Chicago), nice to know the season salt folks have had their own place for decades.

 

As I said before, I will hit the 3 places mentioned most often in this thread, and report back here after my trip in July.

 

Cheers, Alex

Nice.....The giveaway was the bottle of Luger's steak sauce in the background! Yummmmmm.

[just hanging]

why should US be the benchmark for beef? I would think South America is better.

I have had it from all over, and America's it the best I have had

 

you want to try Argentine, Swiss food soi diamond has it as well as an Argentine restaurant in Bangkok.  good beef but america has better

 

i have had american, Argentine, Australian, Canadian and others here.......american blows them away. 

[Skalliwag]

I have had it from all over, and America's it the best I have had

 

you want to try Argentine, Swiss food soi diamond has it as well as an Argentine restaurant in Bangkok.  good beef but america has better

 

i have had american, Argentine, Australian, Canadian and others here.......american blows them away.

 

I would argue Canadian AAA is the best,but what I wouldn't argue with is the fact that you would probably fuck both of them equally if you attempted to cook them.

[just hanging]

I would argue Canadian AAA is the best,but what I wouldn't argue with is the fact that you would probably fuck both of them equally if you attempted to cook them.

 

I dont cook but i have the chef cook them medium well......and love it.................... you can eat it when its still moving, up to you

[Skalliwag]

I dont cook but i have the chef cook them medium well......and love it.................... you can eat it when its still moving, up to you

Raw is fine by me.Love it.

But I will have it done rare if I'm out with people so they won't freak out.

[Alex the Hedonist]

I have to say I think the best beef is from Japan, America is second ONLY if it is grass fed.  Then come all the rest, not a fan of aussie beef myself, but it is what you run into most in Pattaya for imported I think.

 

There are so many variables.  In America, I prefer Prime, Dry Aged, nice char on the outside and just warm at the core...never worth eating if its past medium rare, may as well go to McDonalds...but thats just me.  

 

Also cut is critical.  I like a thick (2+ inches) ribeye, plain with a brush of butter at finish to make it glisten.  Or, I do a filet with a sauce, but always on the side.  Capital Grill does a coffee rubbed filet with a very intense aged balsamic vinaigrette that is out of this world.  Pair that with whipped potatoes, asparagus with hollandaise and some sautéed wild mushrooms and you got a meal.

 

Anyway, back to my pizza...lol.

 

Cheers Alex