Located in the luxury beachfront hotel Movenpick Siam Hotel Na Jomtien Pattaya, T55 New York Grill Room is an award-winning New York-style brasserie that serves prime cuts of dry aged beef, complemented by a wide range of wines giving you a true grill room experience.

The chic, post-modern design at T55 New York Grill Room effortlessly recreates the Big Apple’s hipster vibe; as homage to the Meatpacking District.

Quirky touches like industrial accents and a meat ageing cabinet surprise and delight diners while the fine flavours and textures on the plate engage their senses.

Opposite the restaurants main dining area is a state-of-the-art butchery and climate-controlled wine racks with an able selection available for you to choose from.

T55 has once again been awarded by Thailand Tatler in The Best Restaurants 2019 and the menu specalise’s in Prime’ cuts of meat mostly imported with Black Angus Beef from USA to Lamb from Western Australia whether striploin, ribeye, tenderloin or on on the bone T55 have it sorted there’s even a Lamb Tomahawk.

Other dishes include Charred Bone Marrow-Beef cheek with caramelized onions, salt flakes, potato crisps, BBQ Ribs, Shellfish Mac ‘N’ Cheese, Porchini Ravoli as well as an array of Seafood dishes, deserts a Meatpacking Burger, Lobster Roll and much more.

We started with the Heirloom Tomato and Burrata Salad and accompanied it with a delicious BBQ Snowfish baked in Hawaiian Sea Salt and Pink Peppercorns… Simply delicious!

We also ate from the Inspiration of Wagu menu choosing Wagu & Rice (Wagu Striploin Tataki, orange ponzu broth, sea urchin cream, baby pea plant, Japanese rice) and our absolute favourite of the evening Wagu & Pasta.

The Wagu & Pasta dish was a Wagu Brisket and Pacherri Pasta with braised onions, mascarpone cream, rocket and the finest imported black truffle, this dish was sensational and if T55 only served it would be enough!

Then onto the main event a succulent 1,100g Tomahawk of Charolais Beef cut from a cow which spent the last 365 days of its life fattening up on grain this is served with a variety of sides and if that wasn’t enough, we finished the evening with an Amaretti & Olive Almond biscuit, olive oil gelato and an Earl Grey Creme Brulee with pistachio ice cream.

We were also introduced to Head chef Amorn Precha¬wathanawong who takes serious pride in maintaining welcoming and flawless standards and that is very evident. Small but fine touches such as the vast array of salts to choose from and the exquisite cutlery, even down to selecting your own Steak Knife just add to the overall experience at T55.

T55 exceeded all expectations – sophisticated, unpretentious a carnivore’s paradise a top steakhouse who know how to handle their meat. From tomahawk to T-bone, rib eye to fillet mignon.