
With his restaurant Mahasan, Chef Natthaphong “Bank” Ratchalek aims to reintroduce and elevate the quality of Thai beef. He sources prime and secondary cuts from three impressive variants of cows: the Thai-French, the Thai Wagyu from Mukdahan, and the Thai Angus from Buriram. Each of the 12 different cuts is grilled to perfection and served with delicate care.