Better with age. 

Anantara Siam’s sleek, Tony Chi-designed steakhouse, Madison, is getting with the times.
In his new menu, German chef Nico Merten experiments with dry-aging mostly European breeds of beef for four to seven weeks, resulting in rich, dense flavors.
Start your meal on a decadent note with Charolais beef tartare sandwiched between layers of foie gras and caviar (B890), before tucking into an even more sinful Hereford striploin that’s been soaked overnight in Arabica coffee butter and served with bone marrow (B1,390). A delicious consomme turns the focus to Aussie striploin in flavor-packed dumplings (B460).
Just want beef? A Charolais striploin aged for 3-4 weeks starts at B1,950/300g and Hereford ribeye aged for 3-6 weeks from B2,100/300g. 
G/F, Anantara Siam, 155 Ratchadamri Rd., 02-126-8866. Open daily 6-10:30pm, Mon-Sat midday-2:30pm. BTS Ratchadamri