The fine dining experience boasts different premium dry aged beef as well as incredibly fresh carefully selected seafood sourced from the Andaman Sea. Our unique steak menu comprises of prime cuts of Japanese Kobe beef & Australian Wagyu beef.
All of Loy Lom steaks are carefully aged on the premises by using what is known as a ‘Hot Box.’ The process involves considerable expense as the beef must be stored at near freezing temperatures.
By aging our own prime beef – on location – the process changes the beef in two different ways. Firstly, the moisture is evaporated from the muscle, the resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle which leads to more tender beef.
The fine dining menu at Loy Lom reflects on the master chef’s passion for locally sourced suppliers where the refreshed vibrant menu boasts a creative range of on premises dry aged Wagyu and Kobe steaks & seafood, accompanied by a choice of premium cocktails and spirits alongside a carefully selected array of fine wines and champagnes which can be found on our exclusive wine list, which includes Cristal Champagne.