Tell them 'mai phet' (not spicy) upfront. 'Phet nit noi' means a little. 'Phet mak' = very spicy. Servers will give you tourist-level spice if you say nothing.
🍜Shared dishes, Thai-style
Thai meals are family-style. Order 2–3 dishes for 2 people with rice. Don't order individual dishes expecting a full plate.
💳Cash vs card
Street food and local spots: cash only. Malls and hotels: card OK. 1,000 baht bills not always broken at street stalls — carry 20–100 baht notes.
🕐Peak hours
Bangkok lunch rush is 12–1:30pm, dinner 6:30–8pm. Arrive 15 min before for top spots. Most good street food closes by 9pm.
🪑No reservations (mostly)
Most local places don't take reservations. High-end spots do — book through their website or Line app. Walk-in wait at popular spots is 15–30 min.
🐾Street dogs at stalls
Normal to see dogs near street stalls. They're generally harmless and fed by vendors. Don't worry — the food prep area stays clean.
🥩 Wagyu & premium steakhouses in Bangkok — A5 guide & where to go
🥩
Char Restaurant (Marriott Marquis)
Full Japanese A5 menu + US dry-aged · Sukhumvit Soi 22, Asoke
Wagyu A5 ฿4,500–9,000/100g, dry-aged US beef ฿2,200–4,500
Bangkok's most complete steakhouse. Japanese A5 Wagyu from 5 prefectures (Kagoshima, Miyazaki, Kobe, Hokkaido, Hiroshima). Extensive dry-aged American and Australian beef. Sommeliers, proper wine service.
💡 For A5 Wagyu first-timers: order 3–4 oz portions of 2 different prefectures. Full A5 richness becomes overwhelming past 6 oz. Pair with light red (Pinot Noir) not Cabernet — the fat cuts through better.
⭐
Sühring (German fine dining with Wagyu)
Michelin-starred, curated cuts · Ekkamai area
Tasting menu ฿5,800–8,500 (includes steak courses)
Two-Michelin-star German restaurant in Bangkok includes premium wagyu as part of progressive tasting menus. Not pure steakhouse but consistently has some of Bangkok's best beef preparations. Chef twins' precision technique elevates every cut.
💡 Book 3–4 weeks ahead. 9-course tasting menus only. Vegetarian menu available. Wagyu course changes seasonally. Excellent wine pairing program (additional ฿2,500–4,500).
🍺
Bull & Bear (English-style steakhouse)
USDA Prime + Australian Wagyu · Sukhumvit 11
Steaks ฿1,800–4,500, set ฿890
Bangkok's classic expat steakhouse. USDA Prime and Australian Wagyu at accessible prices. Strong cocktail menu. Large portions. Business dinner atmosphere. Most reliable quality consistency in Bangkok.
💡 Order the dry-aged rib-eye (USDA Prime) at ฿2,800 — remarkable value for quality. Happy hour specials 5–8pm. Accessible without reservation except Friday–Saturday evenings.
Wagyu & beef grade guide
•A5 Japanese Wagyu = marbling score 10–12. 60-70% fat intramuscular. Serve at room temp, eat in small portions
•A4 Wagyu = excellent marbling, 40-50% fat. More 'beefy' taste than A5, better for larger servings
•Australian Wagyu (Marble Score 6–9) = hybrid genetics, larger portions, similar richness to lower A4
•USDA Prime = 3–7% marbling. Much leaner than Wagyu. Better for those who want 'beef taste' not 'fat taste'
•Dry-aged beef: 28-day aging concentrates flavor and tenderizes. More complex and earthy than fresh cut