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Chokchai Steakhouse was founded in 1971 located on the 23rd floor of the former Chokchai building on Sukumvit road (the tallest building in Bangkok then.). It became very popular because of its very delicious steak and the excellent 360? view of Bangkok. 15 years later the steakhouse was moved to the Chokchai Ranch at Pakchong, Ratchasima province. It became famous in a short time and was a favourite haunt of many people. Today there are two more branches at headquarters, Rangsit and Sukumvit 23.
Every branch of Chokchai serves the same high standard of beef which is distributed from the Chokchai Main Kitchen at Rangsit. “Dry Aging” method is used to ensure the softness and better taste of the steak. Besides beef steak, the restaurant also serves pork, chicken and fish steak. Other dishes are also served, with each branch specializing in certain dishes. The client can end a meal with the very rich and delicious “Umm!!.. Milk Ice cream. You will leave the restaurant with memories that can’t be forgotten.
Best selling Steak
Every branch of Chokchai Steak House serves 3 grades of beef steak. The first one is Chokchai Premium Steak, which is from a “Charolais” cow that is not more than three years old and goes through a 30 day dry aging process. This gives it the quality as any good Steak abroad. The second one is Chokchai Dry Aging Steak, which is from an American Brahman cow that goes through the dry aging process for 15 days. The third one is Regular Beef Steak that does not go through the dry aging process. These three kinds of steak are prepared and served in a variety of cuts for people to choose from.
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