Ember Steakhouse

Ember sits on the Bang Tao beach road, with a low-lit wood-fired dining room downstairs and a rooftop facing the Andaman Sea upstairs. Chef Gautam Sethi, who has cooked in eleven countries over two decades, runs the kitchen, which is built around open-fire cooking of beef and seafood.

The steakhouse section of the menu lists Angus picanha MB4 (300g), 200-day grain-fed tenderloin, striploin MB5 and rib eye MB5, both at 300g. For sharing there is an 800g T-bone and a 1.5kg Angus tomahawk, which needs about 30 minutes. Pure-blood Japanese A5 wagyu striploin and tenderloin sit at the top of the list, while a 200g grass-fed flank with fries is the lower-priced option. Start with flambadou oysters or the beef tartare with ponzu and truffle.

Suits a sunset dinner for two or a group sharing a tomahawk upstairs. It is open daily from noon to 11pm, so it also works for a long lunch. The bar pours oak-scented Negronis, and there is a separate pizza and pasta menu for anyone not eating steak.