Wagyu Steakhouse

Wagyu Steakhouse occupies two floors at the Twinpalms hotel on Surin Beach, with its entrance on the opposite side from the hotel lobby. The room is dark and earthy, with an open kitchen, a beef display and a small oyster bar, and the Michelin Guide Thailand lists it as a steakhouse that suits steak and wine drinkers.

Beef is priced per 100g and cooked on a beechwood grill and Josper charcoal oven. Choose from Tallawanta Angus rib eye (180 days grain-fed), Primarque grass-fed tenderloin, Darling Downs and Stockyard wagyu, Miyazaki A4 and A5, and a 45-day dry-aged Rubia Gallega striploin sold in cuts of 500g or more. The Darling Downs wagyu tomahawk is recommended at 1kg upwards, and the Wagyu Discovery Trio puts three cuts on one board. Starters include a tableside Caesar and roasted bone marrow.

Best for a long dinner with a serious bottle; diners choose their own knife from five makers. Open nightly from 5.30pm until midnight. Book by phone or email, as tables fill in high season. A three-course discovery menu at THB 1,690++ is the cheaper way in.