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Sexy Cow’s premium surf-and-turf offerings are so sublime that they’re bringing sexy back

by Aiden

They’re sexy and you’ll know it.

By Aiden Jewelle Gonzales

I’ll admit, surf-and-turf restaurants are not my oeuvre, but there’s just something so indulgent about the thought of digging into a premium cut of steak or an entire lobster, that the heart beats faster just thinking about it. When Sexy Cow opened its doors in the middle of urbane Langsuan, it immediately became a phenomenon among Bangkokians for its idiosyncratic and yet alluring name; iconic menus with animals dressed in formal apparel; and elevated yet ethical take on steak and seafood, with only premium-grade cuts of beef imported from Australia, and the freshest, finest seafood available. I couldn’t wait to sample their offerings, and let me tell you, they were right – it was such a sexy sitch that you’ll be finding words to describe it without being disrespectful.


While many restaurants in the genre may gravitate towards a more laidback vibe, Sexy Cow takes it a step further and ushers you into a space that is both sumptuous and seductive. You enter through a door of magnificent proportions that took two people to open (or maybe it was just me) and are immediately greeted by a sculpture of a bull’s head suspended below the exposed rafters; a sign that you have indeed stepped into somewhere truly special.

Red velvet, dark wood, leather, brushed concrete flooring, and moody lighting immediately set the scene; exuding a masculine energy that nonetheless, people of any gender can sink into. On your right as you enter is an enticing display of all their premium cuts, while a private dining room on your left is secreted away behind thick curtains that can hide a multitude of sins. The space is deceptively large, with a large bar in pride of place, and even more seating options beyond a door on the far end.


Having been primed (heh) by the atmosphere, we couldn’t wait to tuck into their dishes, carefully curated by Chef Apichit ‘Eak’ Puangkajorn and his team, but not before we had an effervescent glass of sparkling wine to whet our appetites. From their starters, we were served the Grilled avocado (THB 350), a refreshing and
flavourful salad comprised of rocket, lemon, and anchovy sauce, although a vegetarian version is also available. For those who want to dive straight into the seafood, their luscious Lobster salad (THB 2,200) is plated with an entire lobster shell framing the salad, and is both sweet and succulent, with avocadoes and cherry tomatoes to add texture.

My favourite starter of the night, however, was the Uni hokkaido scallop (THB 950), which was the very definition of opulence, with scallops, shaved black truffle, uni, Tobiko, and caviar all in one plate. Served with angel hair pasta cooked with dashi stock, every bite was the perfect combination of briny and rich, with scallops so fresh they could have been plucked out of the sea just moments earlier – a true epicurean treat.

Next, we sampled their pasta options, starting with their vegetarian Truffle ravioli (THB 690), a creamy delight with generous portions of shaved black truffle, morel mushrooms, and porcini; a mushroom lover’s dream. You can also order the Spa burrata upon request if you’re vegetarian, which consists of a silky- smooth burrata atop a red-sauce spaghetti and cherry tomatoes, and was the ultimate comfort dish.

Of course, no meal at a surf-and-turf restaurant is complete without sampling the main attraction – their steaks and seafood, the self-proclaimed “very best from the meadow and coast.” We began with their Sexy cow seafood platter (THB 3,290) which was an embarrassment of riches in the form of a whole lobster, tiger prawns, scallops, and mussels; all fresh, tender, and straight from a wood-fired oven on site. For those looking for the ‘turf,’ you can indulge in your choice of striploin, tenderloin, ribeye, and tomahawk, prime cuts that we were told follow strict ethical processes: from rearing, to feed sourcing, harvesting, and packing. For those who don’t eat beef, the joint also offers high-end poultry, pork, and lamb. We opted for 300g of the AUS rib eye mbs3+ (THB 580 per 100g, minimum 300g), known as one of the best and most tender cuts, with the optimal amount of fat- to-muscle ratio, allowing for each bite to be juicy and flavourful; the ultimate steak-lover’s experience.

Of course, like many things in life, food is always better when shared, so for those in a group who want more variety, pamper yourselves with the Sexy cow meat platter (THB 2,550), which consists of striploin, tenderloin, rib eye, and lamb chops, all sublime and cooked to perfection – and no wonder, as I was informed that the cooking methods used have been perfected over three decades.

Finally, replete, we tucked into their desserts, starting with their unique Truffle toast (THB 320). A rich brioche with lashings of caramel and maple syrup, the dish adds a twist to the classic treat with a truffle gelato, an interesting flavour combination that somehow worked wonderfully well. The Panna cotta (THB 250) was another classic, with lychee granita to lend sweetness to the piquant raspberry, and aromatic rosemary to elevate each bite.

For drinks, I would recommend any of their premium wine labels or classic cocktails, or brave the Rainbow, a cocktail that’s on fire as you drink it, and is served with a rainbow of different mixers, for an experience that’s truly, well, lit.


The Crab tagliolini (THB 690) made with homemade tagliolini and saffron, which is artfully served spilling out of an outsized crab shell; a cornucopia of creamy pasta only elevated by the subtle sweetness of the crab.


Ground Floor, The Millennia Tower,
62 Soi Langsuan, Lumphini, Pathum Wan, Bangkok 10330
Open Mondays to Fridays from 5pm to 1am Open Saturdays and Sundays from 11am to 2pm; 5pm to 1am
Tel: 095 208 0201

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