35 Dry Aged Beef — Restaurant in Khlong San Subdistrict

A Hidden Gem for Meat Lovers in Charoenrat District

If you’re a meat lover searching for a hidden gem, 35 Dry Age in Charoenrat district is worth a visit. Tucked away in an unassuming location, this place surprises with its focus on expertly aged meats and homemade cold cuts.

We started with the mixed cold cuts board, featuring a variety of beef and pork. The taste was distinct—unlike anything we’ve tried before. While the slices were thinner than we’re used to (perhaps it’s their signature style), the flavors were undeniably impressive.

The Prosciutto Salad was a highlight, perfectly balanced and absolutely delicious. We also tried the tongue, which was phenomenal! The texture was spot on—not too chewy and not overly tender—showcasing the chef’s expertise.

For the main course, we had the dry-aged striploin, and it was nothing short of amazing. The rich, complex flavors of the dry-aged beef truly stood out.

While the food was excellent, the restaurant’s concept felt a bit unclear. The use of Japanese-style plates and fusion dishes like Japanese garlic rice, pickled eggs, and pickled wasabi suggested a Japanese influence, yet the wine list leaned heavily toward Italian and French options. The wine selection was extensive, but I personally found the prices a bit steep given the overall ambiance and location.

That said, 35 Dry Age is a great spot for anyone seeking high-quality meats and unique flavors. With a clearer focus on its theme, this place could become an even more remarkable destination. Highly recommended for...

Stepping into 35 Dry Aged Beef feels less like entering a restaurant and more like being invited into a gastronomic temple — one dedicated entirely to the art of time, patience, and perfect beef. Each dish we ordered was nothing short of a revelation, the kind of meal that makes you want to stand up and applaud the chef mid-bite.

We began our journey with the Cold Cut Platter, a glorious procession of prosciutto, salami, and artisanal cuts so delicate they nearly dissolved upon contact — a standing ovation of flavor and texture. The Grilled Ox Tongue followed, perfectly seared with crosshatch precision, accompanied by a playful trio: wasabi, lemon, and soy-cured yolk — like an orchestra tuning in harmony before a grand performance.

The Dry-Aged Striploin Steak arrived next — a masterpiece of marbling and maturity, whispering tales of 35 days of quiet perfection. Tender yet structured, smoky yet refined — a love letter to carnivores everywhere.

We paired it with their Beef Fat Fried Rice, crowned by a gleaming amber jewel of soy-cured egg yolk. Stirring it in was like watching golden sunlight pour over a field of grains — umami bliss in every spoonful.

Beyond the plates, the service was impeccable — warm, knowledgeable, and perfectly timed. Every server moved like a conductor guiding a symphony, ensuring each course crescendoed at just the right note.

In short: if Beethoven had composed a steak, it would taste like this. Bravo, 35 Dry Aged Beef. You’ve earned your standing ovation (and my...

Tried my best to find a great steak place without resorting to the likes of the good old American spots like Wolfgang's, Standard Grille at Standard Hotel, New York Steak House at JW - really thought 35 Dry Aged would be it - but not really.

When we went, most of the menu was wagyu and we don't love wagyu steak. We really wanted non-wagyu, perhaps angus, dry aged, porterhouse or tomahawk. Nothing. Not a lot of choices on cuts, so we got the ribeye wagyu 500 grams - the amount of unrendered fat prob was 50-100 grams of the cut. It was seasoned so blandly for the cook, that added our own salt/pepper and then asked for an actual sauce. A good steak cooked well shouldn't need much sauce, just some salt, good sear, perfect temp. Didn't taste any of the funkiness that's unique to dry aged steaks either.

The mashed potatoes were basically puree, steak tartare highlighted the meat quality but texture wasn't great without the typical egg on top, and the beef tongue stew was stewed so thoroughly that the beef tongue lost its natural texture. Wine selection is limited as well.

This spot is better than a lot of the low and mid tiered steak places - but not a good replacement for...