Wagyu Steakhouse Phuket – Twinpalms Surin Beach Phuket
Words: Joanna Florento
Photos: Monica Tindall
Behind majestic wooden doors, Wagyu Steakhouse Phuket offers a dining experience where every detail exudes sophistication. With an intimate upstairs bar, a curated wine selection, and impeccable dry-aged steaks, this enclave invites us to indulge and engage.
Wagyu Steakhouse Phuket
The upstairs bar features breathtaking Art Deco furnishings, gleaming with burnished elegance beneath muted lighting. It playfully blurs our evening slightly around the edges, inviting us to sink comfortably into its intimate atmosphere. As we descend, the space unfolds into a study in chiaroscuro, where subdued lighting expertly draws the focus to its selection of the finest cuts of dry-aged steak. Below, a private paradise awaits—intimate dining tables, an expertly sourced wine collection, artisanal cigars, and a magnificent display of tenderloin, ribeye, sirloin, tomahawk, T-bone, and entrecôte cuts of steak from around the globe. In this elegant enclave, life imitates art, and we gratefully accept the invitation.
Cocktail Bar Surin Beach
We sip on pre-dinner cocktails at the upstairs bar. It’s stylishly outfitted with bronze lamps and tessellated patterned tiles. Vases of large, hypnotic lilies add a striking touch. Dark green leather walls sport an intricate rattan weave, complementing the circular black marble bar. Leaning against it—and into the accompanying sense of film noir—we sample Wagyu Steakhouse’s latest selection of cocktails.
The Olive Garden (THB 490) blends olive oil-infused vodka with kaffir lime syrup and lime juice, balancing briny richness with citrusy zest. The Watermelon Cooler (THB 450), a soon-to-debut mix of tequila, club soda, rose water, and watermelon, surprises with its dry profile—tequila slicing through the fruit. In contrast, rose water adds a delicate finish. It’s a refreshing start, paired with a trio of tarts topped with fish roe and fresh herbs.
We descend into the main restaurant, where the upstairs elegance seamlessly unfolds. A vertical garden by Martin Palleros (Tierra Design) stands sentry, while Van Gogh prints cast an ethereal glow. An intimate enclave lined with wine bottles welcomes group gatherings opposite a gleaming display of prime cuts. Soft jazz drifts through the air, setting the stage for an evening of possibility.
Wagyu Steakhouse Phuket Menu
Appetisers
Intrigued, we order the Wagyu Signature Appetiser (THB 1,590) to share—foie gras, white asparagus with caviar, beef and truffle tartare, and salmon tartare. Each bite outshines the last. The beef tartare is buttery, bursting with umami, while delicate truffle shavings add earthiness. The salmon tartare is silky, subtly sweet, with a hint of brininess. We marvel at the asparagus’ robust size and crunch before sinking our knives into the impossibly juicy foie gras. Fresh focaccia and whipped truffle butter—luxuriously smooth and otherworldly—complete the indulgence.
We round things out with a cool glass of the 2022 Grifoll Declara El Gos Garnatxa Blanca, Priorat (THB 1800 bottle). This 100% Grenache Blanc from Spain’s Priorat region is crafted using traditional and sustainable vineyard practices. Aged for three months in French oak barrels on fine lees, it develops a creamy, rounded texture while maintaining a fresh finish. Its unique terroir—a mix of clay and sand on terraces—adds depth and complexity to each sip.
Mains Menu
In preparation for the mains, Chef Nok leads us to the refrigerated display. She expertly breaks down each cut, guiding us through flavour profiles and textures. Monica favours the bold, natural depth of grass-fed beef. Hence her choice of the Rosedale Ruby Black Angus (THB 690 per 100g), a beautifully robust tenderloin. For contrast, I pick the Japanese Miyazaki Wagyu (THB 1,500 per 100g). It’s rich marbling promising melt-in-your-mouth indulgence. To round out the meal, we opt for potato purée (THB 210), sautéed spinach (THB 250), and Australian champignons (THB 250). Our cuts are brought to us for inspection in a whirl of dry-ice fog for approval before they are cooked. We can’t nod our mouthwatering assent quickly enough.
When our steaks arrive, they are presented simply, centred on black plates and garnished with sprigs of fresh rosemary. A trio of salts – Thai sea salt, pink Himalayan salt and light brown Mongolian salt – are on hand to season our steaks to our liking. We are also presented with a selection of handcrafted knives from Sweden, the U.S., France, and Japan to help us cut into the main event. I select a hefty Satake knife from Japan.
My A5 Japanese Miyazaki Wagyu is of the finest quality, with grade A yield and grade 5 in – among other things – firmness, texture, colour, and marbling. It’s both grain and corn-fed, giving it a beautiful marbling and buttery texture. My knife sinks into it easily, and I relish every bite. Meanwhile, the Rosedale Ruby Black Angus dazzles as a prime cut of grass-fed tenderloin, perfectly seared and full-flavoured. It’s slightly firmer than the Miyazaki. Mon says it has the texture of a “real” steak and offers greater flavour than the Wagyu.
Mon’s Take on the Wine List
I (Mon here!) must confess – I’m rather excited about Wagyu Steakhouse Phuket’s wine list. It’s a smartly curated collection with a solid showing of Champagne and both Old and New World treasures. You’ll spot some familiar stars: Penfolds, Ornellaia, Cloudy Bay, Vega Sicilia, and Château Mouton Rothschild all make an appearance. Nearly every label boasts a 90+ rating from the critics, and the list is sensibly organised into bubbly, white, red, and country categories for easy perusing. Even better, the team makes savvy use of the Coravin system, letting us dip into some of the more illustrious vintages by the glass – perfect if, like me, you enjoy a splash of luxury without diving in headfirst.
We’re lucky enough to savour two rather special reds alongside our steaks: the Teorema Cabernet Merlot 2020 (THB 490 per glass, THB 2,100 per bottle) and the Teorema Cask-aged Shiraz 2015 (THB 790 per glass, THB 3,850 per bottle). Both hail from Adelaide Hills and are the delicious fruits of a unique collaboration between Twinpalms and Paracombe Wines. The Cabernet Merlot blend is vibrant with fruit on the nose and glides across the palate with smooth tannins that deftly cut through the richness of our mains – it’s the kind of wine that quietly asks for a second pour.
The Shiraz, however, is in another league altogether. With eight years mellowing in French oak, it arrives at the table with depth, grace, and a finish that lingers just long enough to make a point. Only 900 bottles and 50 magnums exist, making it a rarefied indulgence – one reserved for VIPs and those in the know. A wine with pedigree, polish, and just the right amount of exclusivity.
Dessert Menu
We transition from savouries to sweets with the Yuzu Sorbet Mint Leaves (THB 220). It melds tart yuzu with a cooling kiss of mint. It’s citrusy and refreshing, serving as an effective palate cleanser before our more decadent sweets.
Enter the Dark Chocolate Fondant (THB 350). This rich, dark chocolate cake is generously soaked in Lagavulin Single Malt Scotch Whisky. It’s crowned with vanilla ice cream and finished with a drizzle of chai honey syrup. I begin with a virtuous vow—just one bite, I swear—only to find myself wondering how the entire dessert vanished before my eyes. The Lagavulin’s smoky depth adds a seductive edge, and I’m more than happy to blame it for my sudden memory loss.
To conclude, the Rum Baba with Grilled Pineapple (RM 290) keeps things delightfully boozy. This petite cake is infused with Madagascar vanilla, soaked in dark rum, and crowned with a scoop of coconut ice cream. It’s soothingly creamy, irresistibly indulgent, and quite possibly packs as much punch as a proper cocktail.
Wagyu Steakhouse Phuket Review
Wagyu Steakhouse Phuket exudes sophistication, from its gleaming prime cuts to tastefully projected Van Gogh prints. Although it has been thrice Michelin-awarded (in 2023, 2024, and 2025), its consistent commitment to excellent service belies an unceasing work ethic and unwavering dedication to exceptional fine dining. The understated glamour invites lingering over dry-aged steak and fine wine as life’s discord fades into smooth jazz. As Audrey Hepburn once said, “True elegance never shouts”—and here, it quietly speaks in perfect harmony.
Reasons to visit Wagyu Steakhouse Phuket: Stunning interior design, amazing imported cuts of prime dry-aged steak, wonderful wine selection, attentive service, and beautiful plating.
Wagyu Steakhouse Phuket
106/46 Moo 3 Cherngtalay Phuket,
4030 Choeng Thale, Thalang District, Phuket 83110
Link to Wagyu Steakhouse Phuket on Google Maps
@wagyusteakhouse www.wagyuphuket.com
+094 480 0882
Wagyu Steakhouse Phuket Hours
Daily: 5:30 p.m. to 12 a.m
Find more travel recommendations for Thailand here, and stay up-to-date on the latest gourmet and travel happenings around Asia via The Yum List on Instagram and The Yum List on Facebook.