From September 1st – 30th at Babette’s – The Steakhouse Bangkok, Hotel Muse Bangkok, you can savour Wagyu beef imported from America, Australia, Chile and Japan.

Considered the crème de la crème of beef, Wagyu comes from Japanese cattle and is prized for its distinctive fat marbling, succulence and exceptional flavour. At Babette’s – The Steakhouse Bangkok, Chef Michael Owens entices meat lovers with

a menu featuring some of the world’s finest Wagyu. In the intimate 1920s-style eatery, diners can enjoy starters of dry-cured Chilean Wagyu accompanied by salad greens, classic American Wagyu tartare with quail’s egg encroute or carpaccio of

Australian Wagyu with a fresh mango salad. Main dishes include oxtail ravioli made with Japanese Wagyu and served with lobster foam and bell pepper caponata, and Chilean seared Wagyu tenderloin with bone marrow butter and pommes Anna.

Highlights from the grill include Japanese Kobe sirloin, and more.

Prices for Chef Michael’s irresistible Wagyu dishes start from just THB 850++. Babette’s – The Steakhouse Bangkok offers    an outstanding selection of wines to complement the premium beef.

Enter Babette’s – The Steakhouse Bangkok and you are transported to an era of glitz and glamour with Art Deco interiors, comfy leather armchairs to sink into, clinking Champagne flutes, and a sultry ambience punctuated with the riff of live jazz.

The stylish venue is located on the 19th floor of the multi-award-winning Hotel Muse Bangkok with glittering city views.

Join Chef Michael at Babette’s – The Steakhouse Bangkok throughout September and discover a world of Wagyu.

For reservations or more information, please call 02 630 4000.