Good steak in Pattaya?

[ackademik1 0]

beefeater near kiss food on 2nd road

 

I have to agree about Beefeater's. I had a meal in there that was so unbelievably good, I ordered the same to take home and eat later. They would be my hands down best choice for steak that I've tried so far. Alas they are not as cheap as some of the other places, but you get your money's worth.

 

A few other places I think worthy of mention, the Beer Garden has a huge filet mignon for a very modest price, that is pretty darn good. And I have heard from multiple friends, expats and tourists alike that My Way is possibly even better then Beefeater's. I'll get back to you on that one in a few weeks.

[Ishtar2 3]

Had a good steak at Beefeater's on my last visit as well. I was surprised by the taste of the beef and will go back again when I return to Pattaya. My lady had a Thai dish which she enjoyed. The service staff was very attentive.

[dotcom_OD 0]

Bruno's is good. The 5 star places Marriott, Sheraton, Royal Cliff do a good steak, not the best, but the beef is good and tender possibly from aging. Will have to try Charlie's, heard a lot about this place although thai beef sometimes can be tough and sinewy.

[midlifecrisis 4,048]

Of course you can. There are several restaurants with imported Argentinian steak that's quite good.

That reminds me that the best steak I ever had was in West Berlin - it was from Argentina.

 

What restaurants please?

 

And Australian, American and Thai-French. I think a couple have Japanese, but not sure.

 

My kids always claimed they liked the Nang Nual steak. However, for a good steak, I would usually go to a good hotel - Royal Cliff, say. Manhattan is perfectly okay, and of course there is always Sizzlers for a very dependable steak - never an adventure.

 

ALL of that said, Thailand isn't the mecca for beef eaters. The pork is the best in the world, the chicken and seafood are top rank.

The thing about chains (Sizzler, McDonalds, KFC, etc.) they are consistant around the world!

 

I had a Sizzler steak last August. The meal was just like here in California.

 

But the steak at Beefesters was comparable.

[zaphodbeeblebrox 0]

That reminds me that the best steak I ever had was in West Berlin - it was from Argentina.

 

Beef from Argentina is great. "Argentina has the highest per capita meat consumption in the world. Many gauchos have eaten beef for breakfast, lunch and dinner since they were children. You can envy them, because when you get a good steak in Argentina, it is the best on earth."

Argentina on two steaks a day.

The classic beginner's mistake in Argentina is to neglect the first steak of the day. You will be tempted to just peck at it or even skip it altogether, rationalizing that you need to save yourself for the much larger steak later that night. But this is a false economy, like refusing to drink water in the early parts of a marathon. That first steak has to get you through the afternoon and half the night, until the restaurants begin to open at ten; the first steak is what primes your system to digest large quantities of animal protein, and it's the first steak that buffers the sudden sugar rush of your afternoon ice cream cone. The midnight second steak might be more the glamorous one, standing as it does a good three inches off the plate, but all it has to do is get you up and out of the restaurant and into bed (for the love of God, don't forget to drink water).

 

The afternoon steak is the workhorse steak, the backbone of the day. It's the steak that gets you around the city, ensures a successful nap, steers you into the bar and (most importantly) gives you the mental clarity to choose the right cut of meat in the restaurant that night. Misorder the first steak and you will either find yourself losing steam by eight o'clock, when no restaurant is open, or scampering to find an awkward third bridge steak, to tide you over until dinner.

 

All you need to know about the quality of pasture in the pampas is that cows went feral in Argentina. You can still see them grazing pretty much anywhere there is a horizontal patch of grass, all now firmly back in the hand of man, but still with a happy grassy glint in their eye. This most docile, placid, and passive of large herbivores stepped off the boat, took one nibble at the pampas and made a run for it. It knew that it wanted to spend the rest of its life eating the pampas grass, without outside interference. And the settlers, once they caught some of the early escapees, began to feel the same way about the beef.

 

Eating steaks in Argentina feels like joining a cult. You find yourself leaning on friends to come visit, and writing YOU JUST DON'T UNDERSTAND in all caps more often than feels comfortable. Argentine beef really is extraordinary. Almost all of this has to do with how the cows are raised. There are no factory feedlots in Argentina; the animals still eat pampas grass their whole lives, in open pasture, and not the chicken droppings and feathers mixed with corn that pass for animal feed in the United States. Since this is the way of life a cow was designed for, it is not necessary to pump the animal full of antibiotics. The meat is leaner, healthier and more flavorful than that of corn-fed cattle. It has fewer calories, contains less cholesterol, and tastes less mushy and waterlogged than American meat. And the cows spend their lives out grazing in the field, not locked into some small pen. You can taste the joy.

 

When the meat is cooked, it is roasted in thick pieces over open coals by obsessive meat chefs who have been cooking meat all their lives, for other people who have been eating meat all their lives, in a country that takes its meat extremely seriously. You are not likely to be disappointed.

 

Steaks here are ridiculous - not so much in diameter, since they rarely overhang the plate by more than an inch or two - but in thickness, having roughly the proportions of an American canned ham. But what the Argentines have really mastered is flavor. Strange cuts of meat that would be ground into flavorless paste up north come to your table here infused with a delicious texture and flavor, provided they are cooked right. And they are invariably cooked right. The waiters are solicitous about asking (in English) how you want your meat done, but if you let them make the call, you get a two-inch thick of meat that transitions seamlessly from carbon to bright pink and back.

Lots more from Argentina on 2 Steaks a Day

 

 

I had a Sizzler steak last August. The meal was just like here in California.

That bad, huh? I assume this was the Sizzler at RGP. Sizzler started out as a reasonably-priced discount steakhouse chain, but quality deteriorated rapidly. I have only been to Sizzler once in the past 10 years, and stuck to the salad bar.

Edited December 27, 2008 by zaphodbeeblebrox

[jacko 8,815]

That is as maybe, but when I lived there I had atrocious stomach problems from a diet of all meat and no veg!

They all seemed to have atrocious teeth too. Not sure if it was caused by the Mate tea they drank, the limited amount of dairy products or too much smoking, probably all the above.

Yes good meat though, getting rid of it was the problem.

Edited December 27, 2008 by jacko

[midlifecrisis 4,048]

Beef from Argentina is great. "Argentina has the highest per capita meat consumption in the world. Many gauchos have eaten beef for breakfast, lunch and dinner since they were children. You can envy them, because when you get a good steak in Argentina, it is the best on earth."

 

Lots more from Argentina on 2 Steaks a Day

That bad, huh? I assume this was the Sizzler at RGP. Sizzler started out as a reasonably-priced discount steakhouse chain, but quality deteriorated rapidly. I have only been to Sizzler once in the past 10 years, and stuck to the salad bar.

It is bad but you always know what you will get! and yes at the Royal Garden Plaza.

 

I actually prefer the restaurant on the top floor there where you can get all sorts of different food.