The other night, I found myself at Ember Steakhouse with my friend Holly, drawn to the familiar promise of meat cooked over fire. Ember sits right on the Bang Tao Beach strip, sitting between Pig Beach and Maya Beach Clubs, the territory for both sunset chasers and serious diners.
The restaurant is on two levels. We started upstairs to watch the sunset and get a few cocktails before moving downstairs in the main dining room for our dinner. The rooftop terrace offers views of the Andaman Sea as the sun slowly slips behind the horizon. It is also an excellent perch for people-watching.
THE DECOR
From the outside, Ember Steakhouse makes an immediate statement. Its imposing two-level structure stands in deliberate contrast to the breezy, thatched aesthetic typically associated with beachfront dining. Exposed brick, dark steel and clean industrial lines feel more at home in an urban landscape than by the sea. Above it all, the upper terrace crowns the building like a lookout from the relentless churn of beach clubs below.
Step inside and the mood shifts. The palette warms instantly: cognac leather chairs, dark wood and charcoal floors sit beneath matte black ceilings. Circular halo fixtures hang like suspended embers, casting a golden wash that flatters both food and faces. The lighting is thoughtfully calibrated, intimate enough for a date and yet practical enough that you’re not reaching for your phone torch to locate your fork.
A large bovine mural commands the main brick wall, a nod to the kitchen’s obsession without slipping into kitsch. Tables are spaced with respect for personal boundaries, sparing diners from being unwillingly drawn into a couple’s argument two feet away. Meanwhile, the glass façade keeps you connected to the street’s energy allowing the outside buzz to remain part of the atmosphere without bleeding into your cocktail.
THE CHEF OR MEET THE TEAM
Chef Gautam Sethi brings nearly two decades of discipline and global perspective to the kitchen. His career began in India at OCLD, Udaipur, before his first formal role as Chef de Partie at Radisson Blu Hotel in 2010. Early on, his trajectory was defined by momentum and trust: a move to Hilton Worldwide in the Maldives saw him step into the role of Junior Sous Chef, marking the start of his international journey.
The next chapter led him to UAE, where he spent close to seven years working across respected hospitality names including Jumeirah, Etihad Towers, DoubleTree by Hilton and Hilton Garden Inn. These years sharpened his operational precision and deepened his understanding of diverse, high-expectation dining audiences.
China followed, where he held senior leadership roles as Cluster Executive Chef at Hilton Dalian and Executive Chef at Crowne Plaza, part of IHG. Working across cultures and markets refined his ability to balance consistency with local sensibilities and international crowds.
After a brief return to Dubai, Chef Gautam settled in Phuket, where his focus expanded beyond the plate. Notably, he conceptualized and executed distinct dining identities for SIZZLE and TAMBU, two restaurants that have won many awards. he chef has a passion for fire and to cook over fire which is more primal and wanted to open his own restaurant that comes with different challenges.
THE FOOD
We definitely ordered too much, but you only live once, and I have a professional obligation to be thorough.
THE OPENERS
Ember Signature Salad (399 THB)
This is a reimagined Caesar, and frankly, a mandatory benchmark for any self-respecting steakhouse. The dressing hits the mark with a punch of garlic and anchovy funk and I particularly appreciated that the salad leaves weren’t drowned in a beige swamp. The romaine arrives in charred quarters, still crisp, carrying a subtle smokiness.
The real hell yes moment, though, is the maple-glazed bacon—a savory-sweet curveball that elevates the entire plate. The only misstep? The croutons. They promised crunch but delivered a soggy “meh.” A minor betrayal in an otherwise polished opener.
Tuna Tataki (599 THB)
You get both akami (lean) and chutoro (just fatty enough to flirt). The sear is whisper-thin, just enough to wake the oils without compromising the Bluefin’s silkiness. Seasoning is respectful, and thankfully there’s no lake of sauce drowning the fish, as so many kitchens insist on doing.
Instead, ginger ponzu and herb oil bring brightness and lift, while fried garlic adds a welcome crunch against the wakame and slice of orange. Refreshing, balanced and smart enough to get out of the way of the product.
Miso Butter Hokkaido Scallops (599 THB)
A standout. The scallops arrive impeccably seared—pearly, pulpeuse and translucent at the center. The miso butter amplifies their natural sweetness rather than masking it, while the corn brings an unexpected soul-food warmth that somehow feels both refined and deeply comforting.
It is pure indulgence in a spoon. The kind of dish that makes you consider ordering a second portion before finishing the first. I’d eat this for breakfast with zero shame and absolutely no regrets. This is the dish I’d come back for. Repeatedly.
Hamachi Crudo with Aji Amarillo (599 THB)
This dish stopped me mid-sentence. The first bite delivers a flicker of something almost Indian in the spice profile which makes sense. Aji amarillo and South American heat share a certain DNA with Eastern spice routes. What you get is a brilliant cross-continental handshake between Peru and Japan.
Silky hamachi is paired with a creamy Peruvian chili sauce, cilantro oil, and pickled piparras for a hit of gentle and addictive punch. Bright, elegant and easily one of the best things I put in my mouth all night. Complex without trying too hard. It just works.
MAIN COURSES
BBQ Pork Short Ribs (899 THB)
Proper fall-off-the-bone territory. The portion is generous and made for sharing, with an Asian-leaning glaze that’s a welcome break from cloying, sugar-heavy American barbecue.
I’ve been missing The Smoking Pug in Bangkok since moving south and I think I’ve finally found a legitimate contender here on Bangtao Beach. Who knew?
The silver-skin membrane wasn’t completely removed, which is technically a miss but honestly, the meat was too good for that to matter. Pair these with the corn ribs and all is forgiven. Charred, addictive and among the best I’ve had. When the craving for ribs hits, this is exactly where I’ll be heading from now on.
Premium Angus Tenderloin (1,999 THB)
The main event arrives cooked to a flawless medium-rare. So tender it feels like sliding a knife through room-temperature butter. The beef is gently kissed by charcoal and beechwood, delivering smoky depth with a beautifully charred exterior.
The meat was so good I barely touched the sauces—and that’s always the tell. When the product is this strong then distractions are unnecessary.
There’s also Ember’s playful “choose your weapon” ritual, where a box of knives is presented tableside. It could have felt gimmicky; instead, it feels like a thoughtful upgrade.
THE SIDES (THB 190 EACH)
They’re built for sharing, generously portioned and quickly turn the table into a communal spread.
Truffle Potato Purée
This is pure comfort. This isn’t another Joël Robuchon-style mousseline—think thicker, homier and utterly indulgent. Exactly what it should be.
BBQ Corn Ribs
Do not—do not—miss these. Fire-kissed, smoky, bold and deeply satisfying. Ask for the chef’s special spicy rub. You’ll still be thinking about them three days later.
Charred Broccoli
A savory green with subtle Asian notes. The healthier choice that actually delivers on flavor.
Grilled Asparagus
Another classic choice for the ones who are looking for their calories or prefer something lighter.
After spotting fire-roasted carrots on another table, I’ve already decided what I’m ordering next time 😉.
THE DESSERT
Double-Baked Burnt Cheesecake (302 THB)
This immediately triggered nostalgia. It reminded me of touteau, the rustic French cheesecake I grew up with—less famous than Basque, but deeply comforting, especially with that smoky crust. Texture-wise, it leans closer to a Japanese cheesecake: lighter, fluffier and dangerously easy to finish.
A big yes. I will reorder this next time without hesitation.
THE DRINKS
The cocktail menu at Ember Steakhouse leans confidently into personality, with signature drinks priced at a very reasonable 380 THB.
Dirty Umami (THB 380)
This is Ember’s clever, grown-up take on a Dirty Martini—and an excellent way to open the evening. Spirit-forward and savory, it works beautifully as an aperitif.
Built around vodka, the drink layers porcini mushroom, parmesan cheese, green apple and celery cordial into something unexpectedly cohesive. The umami notes deepen the base while the green apple and celery keep it lifted and clean. It’s the kind of cocktail you want in hand while watching the sunset and casually people-watching from the second-floor balcony.
Ember Signature Barrel-Smoked Negroni (390 THB)
A fitting nightcap, especially for Negroni purists. The familiar bitterness is intact but the barrel-smoking adds a pronounced hickory aroma that lingers just long enough to feel indulgent rather than overpowering. The smoke doesn’t dominate; it frames the drink, giving it warmth and depth.
WHY YOU SHOULD GO AND RETURN
At the helm of Ember Steakhouse is Chef Gautam Sethi, whose global experience and respect for wood-fired cooking are evident across the menu. The concept is clearly defined: a world-class steakhouse that remains approachable, anchored by premium produce. The kitchen treats land and sea with equal reverence, and it shows on the plate and in your belly.
Ember is a restaurant built around indulgence, comfort and pleasure, framed by one of Phuket’s most seductive sunset backdrops. For the full experience, come hungry, bring friends and absolutely order too much. If you’ve been—or are planning a visit—share your thoughts below.
HOW TO GET THERE AND BOOK
Ember Steakhouse
323/16 Moo 2, Bang Tao Beach, Cherngtalay, Phuket
Google maps & directions: click here
Opens daily from 12 PM to midnight
Public parking 150 m away (50 THB)
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