Bali

Bali's steak scene follows the island's map: lively grills and lounges in Seminyak, Kerobokan and Canggu, resort and beach steakhouses in the south, and rice-field and valley settings around Ubud. Most kitchens cook over wood or charcoal, a few over local coffee wood, with Australian beef and wagyu leading menus.

SALTLICK, upstairs at KU DE TA, cooks dry-aged Australian beef and Japanese Wagyu over wood with Seminyak Beach sunsets. The Plantation Grill at Double-Six Luxury Hotel is a 1920s-styled grill room with tuxedoed staff. Papi Sapi on Uluwatu's main road lets you pick a cut from the chiller, and Chupacabras grills Wagyu over a two-metre wood fire above the Sayan Valley.

Book sunset tables early. Chupacabras, The Grill at LUXE near Ubud Palace and Batubara Wood Fire in Pengosekan sit outside the two mapped areas and are listed island-wide. Prices run from casual grills under US$25 to upscale wagyu; halal status is not confirmed, so check if needed.