Meatguy Steakhouse Bintaro
Meatguy Steakhouse SCBD
Dimsthemeatguy
The visionary behind Meatguy Steakhouse
Dimas Ramadhan Pangestu
Founder of Meatguy Steakhouse
Known as Dimsthemeatguy (Dimas Ramadhan Pangestu), his journey began with a simple love for meat and the desire to share it. Since 2020, he has created educational, inspiring content about beef and grilling while building several meat focused businesses.
His honest storytelling built a loyal community of meat enthusiasts, and his dedication to the craft led him to serve as a judge at the World Steak Challenge in 2024, 2025, and 2026, recognition of his role as a respected voice in the global steak world.
What began behind the camera has grown into Meatguy Steakhouse, a modern steakhouse shaped by years of learning and perfecting the art of steak, driven by passion, precision, and fire.
Meet Our Meat Master
Expert craftsmanship in every cut
El Patrón — Chef Teuku Wahyudi
Executive Chef & Meat Master
For Chef Teuku Wahyudi, steak isn't just food, it's a lifelong passion.
Known as El Patrón in our kitchen, he treats every cut with respect and every flame with purpose.
His journey with Meatguy Steakhouse is built on one belief: great steak comes from heart, not just heat.
From the first sizzle on the grill to the final touch on the plate, Chef Teuku Wahyudi pours his soul into every serving.
Because for him, every guest deserves to taste his craft.
About Us
At Meatguy Steakhouse, everything begins with passion and craftsmanship. We select only the finest cuts and prepare each with care, precision, and respect for flavor.
More than just a meal, we aim to create an experience, one that stirs your senses and lingers long after the last bite.
In 2025, we are honored to be ranked No. 90 on the World's 101 Best Steak Restaurants, a recognition that reflects our continued pursuit of excellence in every cut we serve.
The Dry Age Room
World Class Dry Aged
Home to Southeast Asia's first DRY AGER room. Every cut is Fullblood Wagyu, finished with our signature coating, with more than 300 unique dry-aged creations.
From a 45 Day cut available now, to a One Year Dry Aged harvesting January 2027.
Explore the Dry Aged CollectionMEATGUY BINTARO 
MEATGUY SCBD
Frequently Asked Questions
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Meatguy Steakhouse has two locations in Jakarta: Meatguy Steakhouse SCBD at SCBD, Jl. Jend. Sudirman Kav 52-53 No. LOT 8, Jakarta Selatan 12190, and Meatguy Steakhouse Bintaro at Jl. Maleo JA 1 No. 1, Tangerang Selatan 15229.
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The SCBD outlet is open daily from 11:00 to 15:00 and 17:30 to 23:00 (until 23:59 on Friday and Saturday). The Bintaro outlet is open Tuesday to Friday from 15:00 to 22:00 and Saturday to Sunday from 11:00 to 21:00, and is closed on Monday.
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Yes. Reservations can be made on our reservation page. A down payment is required to secure the booking and is automatically deducted from your total bill.
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Dining is within a 90-minute time limit from the moment you are seated, and smart casual attire is required (slippers are not allowed). You can reschedule a reservation once; further changes result in the loss of the down payment.
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Meatguy Steakhouse specialises in premium dry-aged steaks and Grand Champion Wagyu (Wagyu A5), served alongside a Western fine dining menu.
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Dry-aging matures beef in a controlled temperature and humidity room over time, concentrating its flavour and tenderising the meat. At Meatguy Steakhouse, every dry-aged cut is Fullblood Wagyu finished with our signature coating.
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Meatguy dry-ages from a minimum of 45 days up to a one-year record, matured in Southeast Asia's first DRY AGER room.
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Meatguy has crafted more than 300 unique dry-aged, developed through its signature coating method and using only Fullblood Wagyu.
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Meatguy Steakhouse is ranked No. 90 on the World's 101 Best Steak Restaurants 2025.
Want the details? Read our Dry-Aged & Wagyu Steak in Jakarta guide.
RESERVATION