After becoming so popular that it had to move, Charoenkrung’s perpetually booked Mahasan Burnt & Bowl has finally opened its new, larger location.

The original opened late 2018, and rocketed to fame with pocket-friendly steaks—like a 500-gram T-bone to order for just B580—served in a simple, homey room with just four tables. The steakhouse quickly resorted to a regimented, timed email booking system to handle reservations in the thousands.

The new Yannawa location is basically double the size. It has eight tables, which can accommodate four-to-six diners each; the kitchen is twice as large, and now has two stoves. With traditional wooden chairs and tables and walls covered in framed pictures, it retains the same homey vibe of the former location.

The old menu of locally-sourced meats, spanning cooked-to-order charcoal-smoked T-steaks (B580/ 500g), sous-vide grilled ox tongue (B270), braised roasted beef stew (B220), pork steak (B280) and rice dishes, remains, though they've now incorporated additional items that will change with the availability of produce.

Three new varieties of beef include: Thai French from Ubon Ratchathani; Thai Wagyu from Mukdahan; and Thai Angus from Suphanburi. Don't miss the Rib Fingers (B330 baht) served with raw egg truffle sauce, or the 550g wagyu striploin (B1,450). The Japanese-leaning hanger with wasabi (B650) and tenderloin with yuzu salt (B750) are both hits, too.