10 Sizzling Places For Delicious Steak In Singapore
Steaks for every palate and budget
By Michelle Lee SM -
Whether you're into gorgeously marbled wagyu, a tender ribeye, or looking for a good slab of meat that doesn't make a dent in your wallet, these are the places in the steak scene to make your way to. Bon appetite.
Located at the newly rebranded Voco Orchard Singapore, Opus Bar & Grill boasts a bespoke Himalayan salt-tiled aging cabinet. Hand-selected prime meats are dry-aged between 14 to 21 days on the premises to draw out a rich and complex melange of flavours.
Its premium sharing steaks are bound to be a hit at any table, like the Whiskey-Aged 1.2kg Whiskey-aged Rangers Valley Wagyu Tomahawk (MB 6, $168++). It's flambeed at the table and delivers a buttery succulence with a smoky aroma and distinct whiskey flavour. If you're dining solo, there are also single cuts like the 150-day grain-fed Angus rib-eye ($62++ for 250g) and the Tajima Wagyu rib-eye ($88++ for 250g).
Enjoy your meal with a glass of vino; there's an ongoing promo of a two-hour free-flow of wine at $15++ per person (max two diners) from Sun to Thurs, as well as 50 per cent off selected wines by the bottle on Fri and Sat.
Opus Bar & Grill is at Voco Orchard Singapore, 581 Orchard Road, Singapore 238883. Visit its website for reservations and more information.
Surf meets turf over at Bedrock Origin, nestled within Oasia Resort Sentosa and the second restaurant by the highly acclaimed Bedrock Bar & Grill (also another great spot for steaks). The difference is in the array of seafood offerings, which sees dishes like turbot on the bone and dry-aged Kuhlbarra barramundi.
Its steaks are dry-aged in-house and cooked on the bone using classic culinary techniques to introduce a greater depth of flavour, and cooked atop an applewood-fired grill. Offerings range from an aged Keisan wagyu striploin ($138++ for 250g) to a Kobe wagyu ribeye ($268++ for 150g), a dry-aged Australian barley-fed bone-in striploin ($110++ for 400g) and a bone-in tenderloin ($98++ for 300g) aged in-house for a minimum of 21 days.
And of course, fans of Bedrock can still find its classics like the ribeye cap steak ($128++ for 300g) and Bedrock pepper wagyu steak (108++ for 300g). There are various sauces to accompany your steak of choice, from the specialty red wine sauce to the Bedrock chilli oil, classic bearnaise, wholegrain whisky mustard and steak butter.
Bedrock Origin is at #01-02, Oasia Resort Sentosa Hotel, 23 Beach View Palawan Ridge, Singapore 098679. Visit its website for reservations or more information.
Housed in a heritage shophouse, Bistecca Tuscan Steakhouse serves F1 Wagyu from Australia, which is pasture-raised and organic-feed finished to the highest ethical standards.
The beef is then cut artisan-butcher style to produce bone-in, inch-thick steaks - it's best known for its Tuscan-style sharing steaks so grab a buddy or your SO. Try the Fiorentina (MBS 6, $178++ for 900g or $220++ for 1.1kg), a classic T-bone that's cooked in the traditional Tuscan style — over a high-temperature wood-fired grill to yield a charred crust and tender, juicy centre.
There are also individual cuts like tenderloin (MBS6, $69++ for 200g), striploin (MBS 4/5, $98++ for 300g) and angus ribeye (MBS 2/3, $88 for 400g). Don't miss out on delish sides, such as the decadent Mac N’ Cheese ($18++) and the Funghi ($22++) with roasted wild mushrooms parsley and an egg yolk.
Bistecca Tuscan Steakhouse is at 26 Mohamed Sultan Road. Visit its website for reservations or more information.
After five years at Amoy Street, Argentinian steakhouse Bochinche made the move to Club Street with a spacious 60-seater interior boasting a tribal-inspired aesthetic and marble finishings (inspired by the marbling of its steaks, we’re told).
The menu has also been refreshed by head chef Fabrice Mergalet. Previously using only Argentinian beef, it now imports grass-fed beef from Australia, New Zealand, USA and Japan too. The in-house dry-aged Bone-In Vintage Galiciana Striploin (MBS 3+, $140++ for 300g) from Australia boasts a deeper flavour, while the Ojo de Bife ($65++ for 300g), a wet-aged ribeye from Argentina offers a tender hunk of meat.
And if you're dithering over what to get, there's the Meat Feast ($240++), that's good for a table of two to four. You'll get a rib-eye, fillet, sirloin and a hanging tender.
Bochinche is at 27 Club St, Singapore 069413. Visit its website for reservations or more information.
When it comes to steaks on a budget, iSteaks is another go-to. Prices start at $19 for a New Zealand striploin (200g) up to $46 for an Australian wagyu ribeye (MS 4/5). You can also choose two complementary sides to accompany your meat too, from baked olive rice to cinnamon pumpkin and onion rings.
For its prices, the steaks are nicely charred and juicy, and perfect for when you're hankering for a decent piece of meat without having to pay a premium. The only downside is that it often draws queues (and doesn't take reservations), so you'll either have to be prepared to wait, or go during non-peak periods.
ISteaks Diner is at multiple locations. Visit its website for a list of locations.