Scarlett Bangkok Launches Flame Series Showcasing Premium Meat Cuts from Japan, USA, and Australia

A bi-monthly dining series puts premium meat in focus, with curated cuts, set menus, and à la carte selections starting from THB 990++

Scarlett Bangkok is rolling out a new dining concept centered entirely on premium meat, with The Flame Series, a bi-monthly program that highlights different beef origins and cuts through a straightforward, fire-led approach.

Running through March and April, the series focuses on three key sources: Japanese Wagyu, American Black Angus, and Australian Wagyu. The idea is simple: quality cuts, cooked over flame, with minimal intervention to let the characteristics of each breed and origin come through.

The menu is structured into tasting formats and individual cuts, making it accessible whether you want a quick sampler or a full steak experience.

Set menus

The Duo Experience (THB 1,890++) includes:

• Rib Eye 100g, Kagoshima A5 Japanese Wagyu

• Tenderloin 100g, Harris Ranch Prime Black Angus, USA

The Tasting Trio (THB 2,350++) lets diners choose any three cuts from the selection, including:

• Rib Eye 100g, Kagoshima A5 Japanese Wagyu

• Striploin Bone-In 150g, Harris Ranch Prime Black Angus, USA

• Flank Steak 100g, Kimbara Wagyu MB6+, Australia

Each order comes with potato wedges and four house sauces: béarnaise, black pepper, blue cheese, and BBQ.

Signature premium meat cuts

For those ordering à la carte, the lineup covers a wide range of cuts and portion sizes:

Kagoshima A5 Japanese Wagyu

• Striploin 200g — THB 1,890++

• Rib Eye 200g — THB 1,990++

• Tenderloin 200g — THB 2,450++

Harris Ranch Prime Black Angus, USA

• Striploin Bone-In 300g — THB 1,790++

• Tenderloin 200g — THB 1,890++

• T-Bone 600g — THB 3,100++

Kimbara Wagyu MB6+, Australia

• Hanger 200g — THB 990++

• Flank 200g — THB 1,090++

• Striploin Bone-In 300g — THB 1,990++

• Tenderloin 200g — THB 1,790++

• Tomahawk 800g — THB 3,490++

The range reflects different textures and fat profiles, from the high marbling of Japanese Wagyu to the firmer bite of American Black Angus and the balanced richness of Australian Wagyu.

The concept leans toward a no-frills grilling philosophy. Cuts are cooked over flame with a focus on temperature and timing, rather than heavy seasoning or complex plating. It’s a format that suits both casual diners and those looking to compare different premium meat styles side by side.

Behind Scarlett Bangkok is R&B Lab, a hospitality group with more than 20 years of experience across Asia, Europe, and the United States. The company focuses on developing experience-driven restaurant and bar concepts, with a portfolio of over 10 venues. Its projects tend to emphasize strong product quality, clear concepts, and scalability, rather than one-off dining formats.

The Flame Series is now available at Scarlett Bangkok, with reservations recommended, especially for larger cuts like the tomahawk and T-bone.

Reservations: (+66) 096 860 7990

LINE: @scarlettbangkok

Booking: SevenRooms

[PHOTO: Courtesy of Scarlett Bangkok]