Food Scoops: The Best Steakhouses To Try In Singapore | From USDA Prime Beef To Japanese Wagyu Cuts

Singapore – Do you like to steak around? There are no lack of steakhouses in Singapore, although many of these caters more to everyday dining – although many are not affordable to start. For folks looking for that ultimate cut, we collate our dining experience across the major steakhouses in Singapore, and here’s what we think should be amongst the best in Singapore.

CUT by Wolfgang Puck
Being one of the two Wolfgang Puck’s restaurants at Marina Bay Sands (the other being Spago), CUT by Wolfgang Puck has earned its standing in Singapore’s restaurant scene as one of the best Steak restaurants in town – if not, The Best. Clearly a winner if you love your Japanese Wagyu meats, CUT dishes out a wide range of meats from Prime-Aged Angus Beef to American Wagyu. Great meats, exceptional service, and enjoyable cocktails, this is a CUT above the rest.
Where: 2 Bayfront Avenue, B1-71 Galleria Level, Marina Bay Sands, Singapore 018956

From Martin Road to Amoy Street and now to Club Street, the new space of Bochinche is much bigger than its previous space in a long shophouse layout. Argentinian beef continues to remain the core of Bochinche, though there is a renewed emphasis on high quality cuts of beef from around the world with a selection of grass-fed beef imported directly from Argentina, Australia, New Zealand, USA and Japan. 
Where: 27 Club Street, Singapore 069413 

A modern steakhouse in Boon Tat Street which took over what used to be Fat Belly Social Steakhouse located on level two of a shophouse, the space of Meadesmoore is sophisticated chic decked in mainly dark teal velvet hues along with leather seating. Meadesmoore takes reference to the grand steakhouses of the early 1900s in the US and UK, and Chef Victor takes joy in creating unique dishes while the steakhouse also focuses on alternative cuts of beef. The dishes are also curated to be sharing plates. Where: 21A Boon Tat Street, Singapore 069620 

Bedrock Origin
The second restaurant by the acclaimed steakhouse Bedrock Bar & Grill in Somerset, the main difference of Bedrock Origin and Bedrock in terms of its menu is that the menu here features more diverse ingredients such as a new and exclusive selection of seafood, dry-aged meats including fish, as well as roasted harvests, in addition to the brand’s signature steaks. Where: #01-02, Oasia Resort Sentosa Hotel, 23 Beach View Palawan Ridge. Singapore 098679 

Wolfgang’s Steakhouse by Wolfgang Zwiener
Hailing from New York City with numerous outlets worldwide including Tokyo and Hong Kong, this is Wolfgang’s Steakhouse first venture into Singapore at Intercontinental Singapore Robertson Quay. If there is only one thing to remember from Wolfgang’s Steakhouse, the restaurant only uses USDA Prime Grade Black Angus beef, all dry-aged on site for 28 days. The Porterhouse Steak (for Three) comes served in a hot plate where the meats were still sizzling when served to the table. There are two cuts on each side of the T-bone – Sirloin and Filet Mignon. Cooked till medium-rare, both cuts were very juicy with very god moisture retention in the meats. 
Where: 1 Nanson Road #02-01, Intercontinental Singapore Robertson Quay, Singapore 238909

Origin Grill
Located at the newly refurbished Tower Wing at Shangri-La Singapore, the beef selection at Origin Grill is a diverse one, featuring featuring grass and grain fed, and pure, cross and full-blooded Angus and Wagyu beef, from Australia and Ireland, and snow-aged Wagyu beef from Niigata, Japan. The Snow-Aged Full Blood Wagyu A4 from Niigata, Japan is one dish to splurge on. It is the first time I heard of snow aged beef, which goes by the Yukimuro method here. The meat is preserved and aged in a traditional snow-covered room to for it to develop the sweetness and mellowness. The 200g striploin I had was very tender, fatty and almost with a melt-in-the-mouth texture. If you love your high marbling and fatty Japanese wagyu beef, this is for you.
Where: 22 Orange Grove Road, Lobby Level, Tower Wing, Singapore 258350

Rubicon Steak House
Located along Thomson Road, Rubicon Steak House is opened by a Japanese couple in late 2018 focusing on Hokkaido steaks. A rather simple and basic restaurant, it reminds me of hole-in-the-wall establishments in Japan where serving quality food at affordable prices is their primary intent. The highlight here is definitely the Hokkaido steak, and you can browse through the menu with offerings of various cuts, including the likes of Sirloin, Ribeye and the leaner cuts.
Where: 200 Upper Thomson Road, #01-04, Thomson Imperial Court, Singapore 574424

Opus Bar & Grill
If you are looking to have steaks in Orchard Road, Opus Bar & Grill has a good range of options from the likes of Rangers Valley Angus T-Bone Steak, Kobe-cuisine Australian Wagyu rib-eye to Australian Tajima Wagyu sirloin. The 1 to 1.2kg Rangers Valley Angus T-Bone Steak with a marble score 3 is a nice combination of strip loin and tenderloin good for sharing for two persons, seasoned with black lava sea salt. There are also plenty of sides to choose from such as the Portobello mushroom and Smoked risotto.
Where: Lobby Level, Hilton Singapore, 581 Orchard Road, Singapore 238883

Wakanui Grill Dining Singapore
Located in the newest development in CBD, Wakanui Grill Dining Singapore at Marina One serves New Zealand meats on its menu. The grilled meats include the like the 1 Kg of Ocean Beef, Bone-in Ribeye, dry-aged for 21 days, and the Canterbury Grass-Fed Fillet which is a leaner cut. In general, the meats here are not as fatty as what you would typically expect of Japanese wagyu beef but is still flavourful.
Where: 5 Straits View #04-02, Marina One The Heart, Singapore 018935

Bedrock Bar & Grill
Located just above Somerset MRT Station, Bedrock Bar & Grill has been a mainstay at the Pan Pacific Serviced Suites Orchard since and remains one of the go-to steak restaurants for many. We tried the seasonal promotion with Ireland’s John Stone steak previously and had the John Stone’s 60-day Dry Aged Ribeye and Striploin. Bedrock went the extra step to dry-age their meats here, which explains the slightly steeper price. The meats here do have a more robust flavour.
Where: 96 Somerset Road, #01-05, Pan Pacific Serviced Suites Orchard, Singapore 238163

Morton’s the Steakhouse
Located at Mandarin Oriental Singapore on the same level as Melt Cafe, steak lovers would probably have heard of Morton’s The Steakhouse, an American brand from Chicago which has been in Singapore for 20 years this year. For a fact, the American steakhouse is not cheap but the dining ambience is ideal for dates or celebratory occasions. Other than staple beef steaks like the 8oz American Wagyu Royal Ribeye Cap Steak, don’t leave without trying the delicious Nueske’s Bacon Steak.

Where: Mandarin Oriental Singapore, Fourth Storey, 5 Raffles Avenue, Singapore 039797

Bistecca Tuscan Steakhouse
Opened since 2012, Bistecca Tuscan Steakhouse recently moved just next door along Mohamed Sultan Road to a brand new space. We enjoyed the 420-days Grain Fed MB6 Australian Tenderloin Beef which has more marbling due to the higher sugar and fat content of grains as compared to the grass fed beef. Food aside, the shophouse space is quite charming in its own way and beautifully refurbished, which makes it quite a romantic space for couples in the evenings.
Where: 26 Mohamed Sultan Road, Singapore 238970

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of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

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  1. Daily SG: 26 Jun 2018 – The Singapore Daily

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