Singapore’s carnivores are in for a treat. The city’s latest crop of steakhouses is serving up prime-time dining with inventive techniques, premium cuts and plenty of personality, while long-time favourites are refreshing their menus with bold, meaty upgrades. From all-American ribeyes to the rarest of Japanese wagyu, these restaurants are giving steak lovers every reason to loosen their belts and tuck in. Here are six sizzling spots to get your next protein fix.
Rare cuts: 54° Steakhouse
Named after the temperature of a perfect medium-rare steak, 54° Steakhouse celebrates beef in its most elemental form – grilled with finesse and kissed by flames.
Premium cuts are sourced from the world’s finest producers, from Black Onyx Angus by Rangers Valley in New South Wales to Japanese Sanchoku and Satsuma wagyu, which are prized for their marbling and flavour. But the undisputed showstopper is the restaurant’s exclusive Black Market Beef from Rangers Valley featuring rare Porterhouse and T-bone cuts from cattle raised on a meticulous feeding programme that amplifies tenderness and flavour for a perfect, juicy bite.
Each steak is seasoned with a proprietary seven-spice blend, then seared over a custom charcoal grill that combines Australian ironbark for smokiness with white binchotan for that flawless caramelised crust.
The result? A meal that’s primal yet polished, best savoured with housemade condiments like chimichurri, bearnaise or pepperberry and brandy sauce for a true masterclass in meat.
Purebred wagyu: Nikuya Tanaka
Japan’s most revered steakhouse has landed in Singapore. Helmed by third-generation meat master Satoru Tanaka, Nikuya Tanaka is ranked Japan’s top steak restaurant and 27th on the World’s 101 Best Steak Restaurants.
Chef Tanaka’s lineage spans three generations of wagyu mastery, from his grandfather a wagyu broker to his father, a butcher, each passing down an unbroken reverence for the craft of Japanese beef. At its heart is purebred Tajima Wagyu, an exceptionally rare breed that represents less than 0.1 per cent of Japanese beef. Each animal is personally selected by Tanaka himself, with only female cattle, celebrated for their silken marbling, making the cut. The cooking is minimalist with techniques like binchotan charcoal grilling and sashimi-style preparations, to let the beef’s natural flavours and tenderness shine.
Highlights of the kappo-style menu include the Kobe wagyu chateaubriand which melts like a sigh, while the kombu-jime cured and charcoal seared beef tataki delivers a delicate whisper of smoke and umami with every bite.
Free flow frites: La Vache!
Paying homage to the tradition of Parisian entrecote steakhouses, La Vache! channels the energy of a buzzy Left Bank bistro, complete with red leather banquettes, brass fittings and a lively playlist that keeps spirits high and glasses clinking.
Here, the only decision you need to make is how you like your steak, because everything else has already been sorted with just one delightfully simple set menu. It starts with bread and butter, and a crisp green salad of organic leaves and walnuts tossed in tangy mustard vinaigrette.
Then comes a 10oz USDA Double Gold ribeye, wet-aged for 60 days and seared exactly to your liking, together with golden fries cooked to crisp perfection in beef tallow. The best part is that the frites are bottomless, generously refilled fresh from the kitchen every time your plate runs low.
A concise wine list and classic cocktails round out the meal, but it’s the dessert trolley laden with profiteroles, lemon meringue tart and mille-feuille that seals the deal. Steak-frites, à la perfection.
Slice of the Big Apple: The Coach Restaurant
The all-American steakhouse gets a stylish upgrade at The Coach Restaurant, where the spirit of New York City sizzles in the heart of Jewel Changi Airport. Overlooking the Rain Vortex, the newly opened space channels the brand’s Manhattan roots with vintage diner charm complete with glove-tanned leather booths and even a suspended yellow taxi cab.
At the grill, head chef Kurt Sombero, formerly of Burnt Ends, fires up the classics like USDA Prime cuts and prized Japanese Satsuma wagyu A5 served with roasted garlic and butter stamped with Coach’s Signature “C” logo. The unapologetically indulgent porterhouse is the main event but for something surf-side, the Maryland crab cakes or Maine lobster seared over open flames hit the spot too. Finish strong with the classic New York style cheesecake or peanut butter and jelly bombe alaska – it’s a bite of the Big Apple worth sinking your teeth into.
Seoul on the grill: Cote
For K-BBQ energy with a chophouse edge, Cote Singapore delivers the best of both worlds. The only international outpost of the one-Michelin-starred original in New York City, this sleek Korean steakhouse blends the convivial spirit of Korean barbecue with the precision and polish of an American chophouse.
Expect perfectly marbled USDA Prime cuts grilled by a server tableside on a smokeless grill, attentive service and a wine list boasting over 1,200 labels. In true Korean fashion, steaks are served with vibrant banchan and accompaniments like naengmyeon (cold noodles) and bibimbap – a refreshing twist on the traditional steakhouse spread.
When you’ve had your fill of prime cuts and need to burn off that beefy food coma, the buzz continues with the restaurant’s Millim After Dark, a new nightlife series at the jungle-inspired Millim Bar where DJs, speciality cocktails and plenty of Seoul-style energy keep the good times sizzling long after dinner.
Spirit of aloha: Butcher’s Block
At Butcher’s Block, Hawaii-born chef Jordan Keao champions the craft of butchery and the elemental poetry of wood-fire cooking. Inspired by his island upbringing of hunting, fishing and farming, where nothing goes to waste and food is a celebration of community and nature, the variety of cuts from duck to beef are butchered in-house and used nose-to-tail. Cuts are hung and dry-aged and sealed in rendered beef fat trimmings before hitting the custom-built wood-fire oven for a smokey, deeply satisfying steak.
Paying homage to his homeland, the chef also has a new tasting menu. Called Imua, Hawaiian for “moving forward with strength and spirit”, the feast includes Hawaiian-inspired dishes like big eye ahi poke tartlet and kalua pork dumplings and as a finale: wagyu from Australia’s Blackmore Farms, one of the country’s top producers of this prized beef.
Argentinian pride: Fire
For a twist on the usual steakhouse experience, Argentinian restaurant Fire turns up the heat. Its steaks are known for their bold, vibrant flavours born from the Argentine asado style of cooking, a tradition perfected by South American gauchos. In this rustic method of open-fire cooking where meat is grilled low and slow over wood embers and is often shared among friends and family.
Naturally, the menu celebrates premium Argentine beef, prized for its rich and pure pasture-raised flavour from cows bred naturally without antibiotics, hormones or heavy industry – a point of national pride, as cattle ranching is deeply ingrained in Argentine history and culture.
The star cut is Devesa beef, an award-winning Argentine export that stakes its claim as South America’s Best Steak 2023 at the World Steak Challenge.
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