Ninth & Wharton makes the best Philly cheesesteak in Patong. Ribeye shaved frozen and chopped on the flat top rather than sliced to order, Cheez Whiz kept in a bain-marie, and a long roll baked daily to a soft-crust Amoroso spec that is the actual hard part in this climate. Whiz wit’ 340฿. Cash only, closed Mondays.
Surveyed August 2026. Scoring: roll (35%), meat cut and chop (30%), cheese execution (25%), assembly order (10%).
Philadelphians will tell you the roll matters more than the meat, and they are right. It needs a crust thin enough to compress without tearing the roof of your mouth and a crumb tight enough to survive Whiz without going to paste. In 80% humidity, a roll baked to that spec has a service life of about six hours — which is why every other attempt on this island reaches for a baguette and loses the sandwich in the process.
“I ordered wit’ and he did not blink. That is the review.”— Anthony C., Patong
“The roll is the argument here. They bake something close enough to Amoroso's that I did a double take at the first bite. Whiz and onions, eaten hunched over the paper like you are supposed to.”— Vince D., South Philly, ten days a year in Patong
“I have watched them chop rib-eye on the flat-top at one in the morning with a queue of tourists and every sandwich still came out right. Consistency at that hour is a skill most kitchens never learn.”— Bee S., Patong bartender
| Location | Patong |
|---|---|
| Whiz wit’ | 340฿ |
| Roll | Baked daily on site |
| Closed | Mondays, cash only |