Stallone Tjia
Sep 23, 2025
Meatguy Steakhouse Bintaro, widely recognized as the best steakhouse in Indonesia, founded by Dimas Ramadhan Pangestu, better known as “Dims The Meatguy”, has just marked its third anniversary with an intimate celebration titled “The Third Cut.” The event was held in a warm and exclusive atmosphere, attended by VVIP guests who have been loyal patrons since the steakhouse’s opening.
Meatguy Steakhouse Bintaro Celebrates Three Years of Culinary Journey
During this special occasion, Dimas as founder, together with Head Chef Yudi, expressed gratitude for the loyalty of steak enthusiasts while reflecting on the remarkable three-year journey of Meatguy Steakhouse.
“Meatguy Steakhouse started as a dream and passion to bring a world-class steakhouse experience to Indonesia. And these three years have been more than just serving premium cuts of beef—it’s about creating unforgettable moments of togetherness,” said Dimas, Dims The Meatguy.
“The Third Cut” offered guests an extraordinary premium dining journey. The evening began with the introduction of new appetizers—Carabinero and Roasted Pumpkin. The experience elevated further with a celebratory wine toast, followed by the exclusive main course: A5 Wagyu Kobe MB-12.
As part of the celebration, Dimas—who served as a judge at the 2024 World Steak Challenge in Amsterdam—also introduced the new Loyalty Program with four membership tiers: Noble Amber, Prestigious Amethyst, Honorable Sapphire, and Glorious Diamond. Each tier is designed as a token of appreciation, offering unique benefits based on guest loyalty levels.
Adding to the milestone, Meatguy Steakhouse launched an exciting new initiative: Meat Exploration. Inspired by Dimas’ personal journeys across the globe—exploring the finest cuts of beef, dining at world-renowned steakhouses, and enriching his knowledge of the art of meat craftsmanship—Meat Exploration is set to become an annual program. Selected guests will be invited to join this exclusive culinary journey, experiencing first-hand how inspirations behind Meatguy Steakhouse are discovered.
The highlight of the evening came when Dimas invited selected guests to join him in carving the Hanging Tomahawk, symbolizing togetherness and a meaningful celebration. The night concluded with a sweet dessert and heartfelt appreciation from Dimas and Chef Yudi.
Beyond the celebration, Dimas also shared simple tips on how to fully enjoy premium steak. According to him, premium beef delivers its best flavor when served medium rare to medium. “Many people tend to overcook their steak, but at medium rare, the juices remain locked in, creating a richer taste sensation,” he explained.
He also emphasized the importance of letting the steak rest after cooking. “Don’t cut it right away after taking it off the grill. Let it rest for two to three minutes so the juices redistribute evenly. Small details like this make the steak experience truly different,” added Dimas, who holds a Double Degree from Fachhochschule Südwestfalen, Germany.
With a spirit of innovation, **Meatguy Steakhouse—hailed as the best steakhouse in Indonesia—**reaffirms its commitment to continuously deliver exceptional dining experiences while expanding the appreciation of premium beef culture in the country.
