Deputy Director, Digital Operations (Asia)
This post: 10 must-try steakhouses in Singapore
After a hectic week in the office (and many lunches at the desk), all we want is an indulgent dinner to kickstart our weekend. And what better way to do that, than tucking into a gloriously juicy steak? Packed with protein, and oh-so-tasty, a scrumptious cut of beef never fails to hit the spot whenever we’re jonesing for something hearty and decadent — after all, there’s only so much satisfaction one can derive from a salad. It’s good news then, that Singapore has more than enough steakhouses to fulfil our carnivorous cravings.
Most of the steaks here are typically imported from Australia, Japan and the US. The most tender cuts are the rib and tenderloin, while other parts such as the topside and striploin are leaner and carry a firmer bite. Ultimately, whether your preferred cut is a chewy sirloin or fatty ribeye, a perfect steak should be well-marbled, succulent and beautifully seared.
To get you all set for your next meaty meal, we have compiled a list of Singapore restaurants that have mastered the art of cooking steak. From household names to newcomers in the dining scene, these irresistible steakhouses have everything you need for your next protein fix.
Morton’s The Steakhouse
Already a household name in the local dining scene, this restaurant never disappoints with its range of premium aged grain-fed steaks. Signature dishes include the porterhouse steak, center-cut prime ribeye and the boneless prime rib (which is available only on Friday and Saturday). For an extra-decadent meal, have your beef “Oscar style” — where you add a side of jumbo lump crabmeat, asparagus and béarnaise sauce.
Morton’s The Steakhouse, Level 4, Mandarin Oriental Singapore, 5 Raffles Avenue, Marina Square, Singapore 039797, +65 6339 3740, www.mortons.com/singapore
Bistecca Tuscan Steakhouse
This quaint Italian restaurant along Mohammed Sultan Road is known for its Wagyu-Holstein steaks, which are prepared Florentine-style and seared over a wood-fired grill for a beautifully charred crust. The succulent beef is then seasoned with extra-virgin olive oil and salt, and served with a variety of sauces such as English mustard and salsa verde.
Bistecca Tuscan Steakhouse, 25 Mohamed Sultan Road, Singapore 238969
Cut by Wolfgang Puck
Opened by Michelin-starred chef Wolfgang Puck, this steakhouse is known for its premium cuts that range from USDA steaks to Australian Angus and A5 Kobe beef from Honshu, Japan. The meats are grilled over hard wood and charcoal before being finished under a 1200 degree broiler, resulting in a slightly charred, crisp exterior. Don’t forget to complete your protein-rich meal with scrumptious sides such as Yukon gold potato puree and creamed spinach.
Cut by Wolfgang Puck, B1-71, Galleria level, The Shoppes At Marina Bay Sands, 2 Bayfront Avenue, Singapore 018956, +65 6688 8517, www.wolfgangpuck.com
Lawry’s The Prime Rib Singapore
This ritzy restaurant at Mandarin Gallery specialises in USDA Prime Ribs of Beef, which are aged for up to 21 days until the meat is fork-tender and juicy. The beef is then roasted on rock salt and served with Yorkshire Pudding for a truly satisfying and protein-rich meal. Pick from a variety of cuts including a 380g porterhouse, fillet mignon and rib eye.
Lawry’s The Prime Rib Singapore, 333A Orchard Road, #04-01/31 Mandarin Gallery, Mandarin Orchard Singapore, Singapore 238897, +65 6836 3333
Luke’s Oyster Bar & Chop House
A popular spot for seafood and fresh oysters, Luke’s Oyster Bar & Chop House also offers a solid repertoire of steaks. Go for its signature bone-in tenderloin, which is covered in a peppercorn crust and mustard cognac jus, and complete your meaty feast with add-ons such as half lobster tail and grilled foie gras.
Luke’s Oyster Bar & Chop House, 22 Gemmill Lane, Singapore 069257, 6221 4468
Located at the W Singapore — Sentosa Cove, Skirt offers a sumptuous range of prime cuts imported from Australia. Highlights include the Black Market grain-fed Black Angus — available in T-bone and bone-in striploin cuts exclusive to the restaurant — and its signature Blackmore full blood wagyu skirt steak. All the meats are cooked on a parilla grill, so every bite is imbued with a deliciously smoky flavour.
Skirt, W Singapore – Sentosa Cove, 21 Ocean Way, Singapore 098374, +65 6808 7278, skirt.wsingaporesentosacove.com
It’s all about wagyu at this Japanese steakhouse, which brings in the finest cuts from the prefectures of Iwate, Saga and Shiga. Highlights include the Ohmi Grade A4 ribeye and Saga Grade A3 tenderloin — all well-marbled and guaranteed to satisfy your inner carnivore. For maximum enjoyment, enjoy your steak Sumibiyaki-style — grilled over binchotan charcoal and served with sudachi (a type of citrus) and salt.
Fat Cow, #01-01/02 Camden Medical Centre, 1 Orchard Boulevard, Singapore 248649, +65 6735 0308, www.fat-cow.com.sg
Ruth’s Chris Steak House
With only one type of beef — USDA prime — on its menu, this steakhouse keeps to what it does best. The well-marbled steak is available in various cuts ranging from a full-flavoured T-bone to an extravagant porterhouse, and is served sizzling hot on a 260 degree plate. The restaurant, which is the first Southeast Asian outpost of the eponymously named US steakhouse, also offers a wide range of wines for a perfectly balanced but decadent meal.
Ruth’s Chris Steak House, Level 4, Marina Mandarin Hotel, 6 Raffles Boulevard, Singapore 39594, +65 6336 9093, www.ruthschris.com
It’s not the fanciest place around, but there’s no denying that this cosy joint along Sin Ming Road serves up some seriously good beef. Its undisputed star dish, the US Black Angus ribeye steak, is tender and succulent, with a mild flavour that goes beautifully with sea salt flakes. A bonus is its accompanying side of fried rice, which is caramelised with beef drippings and addictively tasty.
New Ubin Seafood, 63 Hillview Avenue, Level 6 (Canteen), +65 6466 9558, ubinseafood.com
Salt Grill & Sky Bar
Apart from boasting a gorgeous view of the city skyline, this swanky restaurant also features a repertoire of well-marbled steaks. One of the specialties on its recently revamped menu is the Rangers Valley sirloin, a succulent cut served with salt baked carrot, kale and red wine jus. Other tantalising offerings include the New Zealand Angus pure sirloin with beef wholegrain marmalade, and Japanese wagyu with tempura enoki, radish and wasabi butter.
Salt Grill & Sky Bar, #55-01 & #56-01, ION Orchard, 2 Orchard Turn, Singapore 238801, +65 6592 5118, www.saltgrill.com