The Place Located at the buzzing Amoy Street, 54° Steakhouse is the latest kid on the block in the CBD by Group Executive Chef Andrea De Paola, also by the group behind Altro Zafferano and Griglia. The name 54° Steakhouse is inspired by the ideal internal temperature of a perfect medium-rare steak, where this is a modern steakhouse concept offering premium cuts from around the world. 

The restaurant takes up two shophouse units and its interior exudes an elegant and cosy dining ambience. Various seating configurations are also designed in the small space which is ideal for couples on date nights, small group or big group dining. There is also a semi-private corner for a more intimate and private dining experience. 

The Food The meats here are sourced all over the world, with exclusive cuts from Black Market beef by Rangers Valley only available at 54° Steakhouse. Grilled over ironbark wood and white binchotan, the steaks are also seasoned with the restaurant’s signature propriety blend.

In terms of beverage, there is a well-varied wine and whisky list, alongside a vibrant cocktail programme. 

For a start, I highly recommend getting the Housemade Butter and Potato Brioche (S$8). The soft and warm brioche is served with whipped caramelized onion butter and Beillevaire salted butter, and I must say the onion butter is so good! 

For something more luxe, I enjoyed the Cold Capellini (S$58) with langoustine tartare and Siberian sturgeon caviar where a nice al dente texture for the capellini. 

The Yellowfin Tuna (S$24) with nashi pear, smoked ponzu and cured egg yolk is quite a light starter as compared to the capellini where you get thinly sliced fresh tuna tossed in a delicious sauce and mixed with the egg yolk. 

Other starters to expect include the refreshing Amela Tomatoes (S$22) with marinated beetroot, orange and smoked yogurt; Pan-Seared Hokkaido Scallops (S$32) with leek velouté, smoked bacon and truffle; and Tartare a la Parisienne (S$28) which features beef tenderloin tartare topped with egg yolk and served with a side of paprika chips to go along. 

On to the main highlight at 54° Steakhouse, I managed to try a few different cuts and if you love a rich and well-marbled flavour, the Satsuma Wagyu (S$98/170g) should be up your alley. This Japanese wagyu A4 striploin is from 750-Day Tofu, Sake and Shoyu-fed beef, so you can expect that richness in flavour. 

The Sanchoku Wagyu Petit Tender F1 MBS 6-9 (S$48/300g) suits those who prefer a beefier taste profile as this cut is not at all fatty. It is also one of the most value for money cuts on the menu here. 

My favourite cut though, is the Black Onyx Angus by Rangers Valley Ribeye (S$118/400g), which features Australian MBS 3+ Pure Black Angus, 270-day Grain-fed. It has a good balance of marbling and beefy profile, not as rich as the Satsuma Wagyu, yet good enough for me to want to pick up a few more slices. 

I also tried the USDA Prime Linz Heritage Angus Ribeye (S$138/400g), 180-day Corn-fed. I think the flavour profile for this cut is less flavourful and rich as compared to the Black Onyx Angus and given that I tried both the ribeye for these two types of beef, I recommend going for the Black Onyx Angus for a better value.   

I personally find the steaks good enough on its own but if you wish to, you can add on various types of sauces and condiments such as 54 Steak Sauce (S$8), Béarnaise (S$8) and Chimichurri (S$8). 

Sides to go with the steaks include the likes of Mac and Cheese (S$16) which is my top pick, as it is not overly cheesy and cloying.

There are also lighter options like Asparagus (S$16) and Cherry Tomatoes Salad (S$14). 

For desserts, my favourite of the lot is the rich Cold Fondant (S$16) with Valrhona chocolate variation and hazelnut. 

The Burnt New York Cheesecake (S$14) with blueberry and vanilla is comparatively a lighter dessert than the Cold Fondant while The Lemon (S$18) takes on a more refreshing profile with citrus parfait, yuzu gel and mascarpone. 

Rants Prices for the steak are by no means cheap since it features some exclusive and lesser-known cuts in Singapore. 

Will I Return Again? Overall, this is a good addition to the buzzing Amoy Street which lacks a proper steakhouse along this stretch currently. If you are a steak lover, 54° Steakhouse is one to check out. 

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5 

54° Steakhouse 
54 Amoy Street 
Singapore 069880 
Tel: +65 8893 7701 

Opening Hours  
Monday to Friday: 11.30am to 2.30pm; 6pm to 11pm 
Saturday: 6pm to 11pm 
Closed on Sunday 

Ranted by The Ranter