46 days
Rib-Eye Dry Aged
สเต็กเนื้อริบอายดรายเอจ
Our biggest dry-aged cut, and the one people drive out for. Marbled, deep-flavoured, rested and sliced.
Steakhouse · Coffee · Bar — Bang Yai, Nonthaburi
Our own beef.
Our own beef.
Aged 46 days.
We raise the cattle, age the beef in a chiller here in the shop, and grill it in front of you. Want to see it before you order? Walk over and look. Dry-aged rib-eye, 250 g, ฿670.
Scroll
Why we are different
Good steak does not have to live in a hotel dining room. It does not have to live in Bangkok either.
Barasta opened in 2023 on the Bang Kruai–Sai Noi road. A coffee shop in the morning, a steakhouse in the evening, somewhere to sit with a cold beer at night. What separates us from other steak restaurants is the beef itself: Thai grain-fed cattle from our own farm, under our own name — Sontose Beefy — dry-aged for 46 days in a chiller in this building.
46days in the chiller
฿670dry-aged rib-eye, 250 g
2023the year we opened
4.5★on Googlefrom 75 reviews
From the ageing chiller
Four cuts, aged forty-six days
These are the reason people drive out here. Ask to see the whole cut before we take a knife to it.
46 days
Tenderloin Dry Aged
สเต็กเนื้อสันในดรายเอจ
The softest cut we age. We recommend rare to medium.
Best seller
Picanha Dry Aged
สเต็กเนื้อพิคานญ่าดรายเอจ
Our best seller. A fat cap along one edge that bastes the meat as it cooks — the strongest beef flavour on the menu for the money.
46 days
Cap Ribs Dry Aged
สเต็กเนื้อฝาครอบดรายเอจ
The cap muscle off the rib — there is only a little of it on each animal, so it runs out.
Not sure what to order?
Answer four questions.
Answer four questions.
We will pick your steak.
Rib-eye, striploin, picanha, cap rib — the names mean nothing if nobody explains them. Tell us how you like to eat and we will point at something real on our menu, with the price, and why it suits you.
How it works
Farm, chiller, fire.
Three steps, all of them ours.
We raise the cattle
Thai grain-fed cattle from our own farm, under the name Sontose Beefy. Because the animal is ours, the price is not marked up three times before it reaches the grill.
We age it here, 46 days
Whole cuts hang in a temperature- and humidity-controlled chiller. Moisture goes, enzymes soften the muscle, the flavour concentrates. You can look inside.
We grill it and rest it
Cooked to the doneness you ask for, rested so the juices settle, then sliced. Mashed potato, vegetables and gravy come with it.
Beyond the steaks
A coffee shop and a bar that happen to age their own beef
We open at nine for coffee. We finish at ten with beer, soju, and whatever wine you carried in.
Thai Plates
- Garlic Fried Rice, Grilled Beef & Nam Jim Jaew฿169
- Garlic Fried Rice, Grilled Pork & Nam Jim Jaew฿149
- Stir-Fried Basil Beef with Fried Egg฿119
Spaghetti
- Truffle Mushroom Cream฿239
- Beef Bolognese฿189
- Prawn Cream Sauce฿189
Starters & Sides
- Grilled Tenderloin with Nam Jim Jaew฿109
- Caesar Salad฿139
- Dried Beef, Fried฿99
The Bar
- Hoegaarden฿150
- Hoegaarden Rosé฿150
- Hoegaarden Peach฿150
The room
Steel windows, wood tables, string lights outside
Somewhere you can bring your parents at seven and still be sitting there at ten.
Groups & celebrations
Birthdays, office dinners, the end of a long year.
We put long tables together, we keep the beef coming, and nobody rushes you out. Message us with the date and the headcount and we will hold the space.
What people say
Reviews we did not write
Collected from Wongnai and Google. Names and sources shown as published.
★★★★★
It is a coffee shop, but the dry-aged steak is cheap and good. Great gravy. Really delicious.Att · Wongnai · 2023
★★★★★
New place, western vibe, genuinely good at a price that is worth it. Good enough to become a regular.ป.ชวนชิม · Wongnai · 2024
★★★★★
Best fish and chips I have ever had!!!!!! Must orderGoogle review · Google
★★★★★
Steak restaurant, coffee shop and a chill bar — all of it, finished in one place.Sho Kia · Wongnai · 2023
Visit
Bang Kruai–Sai Noi road, near Wat Suan Kaeo
- Phone065-296-5590
- ParkingFree, in front of the shop
- Wi-FiFree for guests
- PetsWelcome, outdoor seating is easiest
| Monday | 09:00 – 22:00 |
|---|---|
| Tuesday | 09:00 – 22:00 |
| Wednesday | Closed |
| Thursday | 09:00 – 22:00 |
| Friday | 09:00 – 22:00 |
| Saturday | 09:00 – 22:00 |
| Sunday | 09:00 – 22:00 |
Questions
Before you drive out
Where exactly is Barasta Chill House?
On the Bang Kruai–Sai Noi road at 89/9, Bang Len, Bang Yai District, Nonthaburi 11140 — near Wat Suan Kaeo. It is in the western suburbs of greater Bangkok, roughly half an hour from the city centre depending on traffic. There is free parking on site.
Do you take reservations?
Yes. We take bookings by phone on 065-296-5590 or on LINE at barasta_chillhouse. You can also message us on Facebook or Instagram. We do not have an online booking form — a person answers, which also means you can ask what is in the ageing chiller before you come.
What does a meal here cost?
Most people spend between ฿150 and ฿400 a head. A pork steak is ฿179 and a rib-eye ฿265. Dry-aged steaks run from ฿370 for the cap rib to ฿670 for the 250 g rib-eye. Coffee is ฿60–65 and a beer ฿80–150.
What is dry-aged beef, and how long do you age it?
Dry-ageing means hanging whole cuts of beef in a chiller at a controlled temperature and humidity. Moisture leaves the meat and natural enzymes soften it, so the flavour concentrates. We age ours for 46 days in a chiller here in the shop, and you are welcome to ask to see it before you order.
Is there parking?
Yes, free parking in front of the shop.
Can I bring my dog?
Yes — we are pet friendly, and the outdoor seating is the easiest place to sit with a dog.
Do you serve alcohol?
We serve canned beer (Leo and Chang ฿80 up to Hoegaarden ฿150), soju at ฿99 and Regency whisky at ฿490. We do not sell wine — but you are welcome to bring your own bottle and we will open it for ฿100.
Is there anything for someone who does not eat beef?
Plenty. Salmon steak ฿370, fish and chips ฿209, pork steak ฿179, German sausage ฿239, fried chicken salad ฿179, eight spaghetti dishes and the pork and basil rice plates.
Reserve a table
Come and eat with us.
We do not take bookings through a form. Message us on LINE or ring the shop — whoever answers works here, so you can ask what is hanging in the chiller today.