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About
the
Chef
TAN KRAISORNKITTIKUL
BEEF MASTER EXECUTIVE CHEF
20 years ago I used to have a restaurant near Khao San Road called MYMOM. It reminds me of old times. How happy I had been to cook food for customers and friends to eat.
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Until one day I wanted to experience that feeling again. So I opened a butcher shop and cafeteria that combines Asian and Western. Is a small but cozy shop where everyone can come to eat With reasonable prices, both quality of raw materials and food.
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It has become 35 Dry Aged Beef where you can enjoy a variety of dishes and Dry Aged Steak whenever you want.
I will waiting for you to visit the shop and see you.
At heart, we are simply beef nerds that run a grill house.
At ‘35Dryaged’, we curate the best Japanese beef there is, and infuse each piece with our unique smoky charcoal every step of the way.
The delicious combination of umami beefy flavour and charcoal aroma
is a testament to our mantra:
“Everything is in the details”.
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