New eats: Azuthai gives Australian meat a Thai twist

Meat & Livestock Australia Lambassador Chef J Gamboa showcases the versatility of Australian meat with new dishes on Azuthai’s steakhouse menu. 

Working with Azuthai chef de cuisine Leo Challadee, Gamboa aims to address one of the biggest barriers for Filipino diners when it comes to lamb: its gamey aftertaste. The new dishes use the signature spices and heat of Thai cuisine to balance those flavors, while also showcasing the quality of Australian beef.

Starting with the appetizers, the slightly sour and slightly spicy Australian Wagyu beef sandos were an instant hit. I only wished full sandwiches were served instead. The Thai Style Dried Beef is like skewered tapa sprinkled with Thai spices and dried basil.

Azuthai’s Kra Pow is a signature dish of young chef Leo Challadee that was first presented when she debuted as Azuthai’s chef de cuisine. For the steakhouse menu, the Ka Prow Katha Ron uses ground lamb instead of the usual ground wagyu, meant to be mixed with the slowly cooking raw egg, long beans, and basil.

Mint jelly is nowhere in sight with these lamb chops. For the See Krong Gae Yang Som Tam, a green papaya salad accompanies Josper charcoal-grilled, sweet-sour tamarind-glazed tender chops, bringing distinctly Asian flavors to the dish.

Osso bucco is typically associated with Italian cuisine and a pomodoro sauce. For the Massaman Gaeh, however, Gamboa dresses up tender lamb shank in a rich, creamy massaman curry instead.

The ribeye steak Nuea Yang Tao Thaan was seasoned with what I thought was curry powder. On its own, the steak is already packed with flavor. The two vinegary, spicy sauces, one meant to be mixed with a raw egg, simply add another layer of distinction to the dish.

Gamboa’s new side dishes complement the meaty entrées. The Khao Phot Yang Maprao combines grilled corn with coconut and lime, while the Phak Khom Kaeng Khiao Wan is creamed spinach with green curry.

Finish with dessert. There’s the traditional taco, along with an inventive spin on another Thai classic: the Mango and Coconut Sticky Rice Sundae.

By pairing premium Australian meat with the bold, vibrant flavors of Thai cuisine, Azuthai’s new steakhouse menu introduces familiar cuts through a distinctly Southeast Asian palate. From spice-laden appetizers to rich curries and charcoal-grilled specialties, the menu shows how thoughtful preparation can transform even the most challenging ingredients into crowd-pleasers, making a stronger case for lamb on Filipino tables.