"Fueled by coffee-wood grilling at this MICHELIN Plate Bangkok spot, steaks start with premium beef—usually wagyu varieties from Australia and Japan, or grass-fed, pasture-raised meat—seasoned with plenty of salt and pepper for a deep, smoky flavor. They’re served on a huge wooden board with a selection of homemade sauces and a bright salad; sharp acidity from homemade mustards combined with the smokiness of the meat is the perfect combo, making it great for special occasions or everyday eating." - Pruepat 'Maprang' Songtieng