Looking for the best steak restaurants in Singapore? Whether you fancy wooing your date over a tender wagyu, or tucking into a T-bone while taking in sky-high views, we’ve rounded up the top steakhouses in town.
Wolfgang’s Steakhouse
“This was our first trip to the famous Wolfgang’s Steakhouse Singapore, and it certainly didn’t disappoint. It’s a beautiful restaurant, with solid walnut floors and a gorgeous mahogany bar shining under the chandeliers; there’s a warm buzz around the place.
The menu is a lovely mix of the freshest seafood and meat dishes you’ll find, served with tasty, crunchy salads. The staff are knowledgeable and know exactly how to advise on the ordering – a good thing, as portions are very generous! I find it impossible to surpass any kind of seafood platter ($55) on offer at a beautiful steakhouse. Before we knew it, a sparkly silver ice platter arrived with super fresh baby lobster, lump crab and giant shrimp served with a spicy cocktail sauce. We were also keen to try the sizzling bacon ($14), recommended to be served with the Beverly Hills chopped salad ($23): a fresh mix of avocado, carrots, corn and greens such as fresh baby spinach and romaine lettuce, very finely chopped and tossed with a light sprinkle of feta cheese.
Wolfgang’s is famed for its USDA Prime 28-day dry-aged steak and we decided to try it in the Porterhouse Steak for Two option ($206). It came perfectly cooked to our medium-rare specifications, and pre-sliced before serving; the exterior of the meat was slightly charred while the inside was juicy and tender. It didn’t even need a splash of Wolfgang’s homemade sauce – even on its own, it was one of the best steaks we’ve eaten! For sides, we kept it simple with German potatoes ($24) along with a portion of creamed spinach ($17), which I always find hard to resist.
Afterwards, we somehow managed to squeeze in dessert in the form of a crème brûlée ($16) and chocolate lava cake ($22). There’s also an extensive wine cellar with New and Old World wines that have been carefully selected for their flavour pairing. Wolfgang’s Steakhouse is a must-visit for special occasions.”
– Jacqui Young
1 Nanson Road
#02-01 InterContinental Singapore Robertson Quay
6887 5885 | wolfgangssteakhouse.sg
Les Bouchons
“Long a steak-frites stalwart on Ann Siang Hill, Les Bouchons also has an outlet in Robertson Quay (“Les Bouchons Rive Gauche”), which has been open since 2006. Sitting outside on a breezy evening watching the passing crowds felt very European, especially when the food arrived.
The menu is traditional French bistro style – we started with escargots ($20), which were tender and served with a delicious garlic butter. The restaurant’s French onion soup ($14) is the result of a 36-hour process, which includes slow-cooking the beef stock, and then adding caramelised onions at the end. This means that the onions aren’t soggy and don’t absorb into the liquid, making it taste lighter than many French onion soups I’ve tried.
But the hero is, of course, the steak – We tried the extra-tender Angus beef fillet ($47), which was more than an inch high and tender, as well as a ribeye ($43). The latter was three times the size but with more fat, giving the meat a much richer flavour. No sous vide is used here; Chef Mika cooks the steaks on the grill from start to finish, and the result is beautifully red inside and a sweet char on the outside. The free-flow servings of twice-cooked frites are irresistible, and the salad is a fab mix of greens, endive, nuts, shallots, cherry tomatoes and homemade salad dressing.
Sharing a crème brûlée and the last of a bottle of French Bordeaux felt a little like we had been on a Parisian interlude.”
– Danielle Rossetti
60 Robertson Quay
6733 4414 | lesbouchons.sg
L’Angelus
“A French classic in the heart of Chinatown with a legacy for authentic Parisian style dedicated to its devoted regulars, L’Angelus has been an unwavering performer since 1998. Expect traditional French gastronomy, from start to finish. To begin, the Burgundy escargots ($18) are a favourite (especially on Wednesdays, when they’re free-flow!), along with the foie gras Poêlé ($24), seared to perfection atop a shallot tarte tatin.
We recommend you tackle the meat in pairs! The Châteaubriand Grillé (grilled beef fillet, $124 for 500g) is perfect for two, with a deep flavour and lean cut to satisfy those red meat cravings. The regular patrons’ favourite however, is La Côte de Boeuf ($136); coming in at a stomach-rumbling 1kg, this giant prime rib is rich, flavourful, delicately seasoned and easily feeds two. We returned home with leftovers and a paw-licking bone for the dog! Truthfully, no sides are needed; however, it’s served with a delicious and creamy potato gratin, sweet and fragrant vine-ripened cherry tomatoes and further accompanied by two sauces: blue cheese and peppercorn. This plate is made for sharing, so get your fork into that super soft and succulent middle slice nice and early.
Don’t miss the expansive selection of French wines to complete the feast, as well as the wide selection of Armagnac as the perfect digestif. For those after a sweet finish, the rhubarb crème brûlée tart ($16) is sensational!”
– Martin Cartwright
85 Club Street
6225 6897 | langelus.sg
Opus Bar and Grill
Singapore’s Opus Bar and Grill just took its tomahawk to the next level, upgrading the best-selling whisky-aged cut to one from the world’s most respected marbled beef producers in Australia.
Weighing in at a whopping 1.2kg (perfect for two to share), the new Rangers Valley Australian tomahawk ($158) has a five-plus marbling score and plenty of flavour. Here’s why: The highquality, 360-days grain-fed beef is wrapped in whisky-soaked muslin that’s then dry-aged for up to 21 days in the steakhouse’s custom Himalayan salt-tile ageing cabinet. So, what you can expect is flavoured and tenderised meat with subtle bourbon whisky notes of vanilla. Each steak is then grilled over an open-flame using sustainable Jarrah wood, creating a nice smoky, woody flavour.
Not looking to share? Opus has an array of single-cuts from the US, Australia and Argentina, too; plus, great MSC-certified sustainable seafood dishes, and more.
No matter which main you choose, we would definitely suggest pairing your meal with two hours of free-flow wine – an offer Opus has from Sunday to Thursday at just $15 per person; they’ve also got 50 percent off wines by the bottle on Friday and Saturday!
Ground floor lobby, Hilton Singapore
581 Orchard Road
6730 3390 | hiltonsingaporerestaurants.com/opus
SKIRT
The action centres on the parrilla (a flame grill) at this perennially popular Sentosa grillhouse. All cuts are cooked on the open-kitchen’s grill, giving them a delicious smoky flavour.
While the full-blood wagyu Sher ribeye ($98) from Australia is a long-time fan-favourite, this month sees the addition of another sure-to-be hit for meat lovers: the 28-days-aged porterhouse ($120), served with caramelised bone marrow and smoked garlic puree – yum! The grass-fed beef is lean and has a deliciously intense, robust flavour.
Oh, and don’t forget to appreciate the restaurant’s décor, which perfectly matches the food – bold and fun, yet sophisticated. Think cowhide coasters, leather placemats, ornate bronze-coloured cutlery, horn-shaped salt and pepper shakers, and hundreds of glass horns hanging overhead.
W Singapore – Sentosa Cove
21 Ocean Way
6808 7278 | skirt.wsingaporesentosacove.com
The RANCH Steakhouse by Astons
Here, it’s all about quality steak that won’t break the bank. And, no matter what cut you crave, these guys have got you covered – from Japanese wagyu and Australian Black Angus tenderloin to New Zealand grass-fed striploin and USDA Prime dry-aged bone-in ribeye.
The restaurant’s USDA Prime 30-day dry-aged porterhouse T-bone is the signature standout – a huge sharing steak, dry-aged in-house and sliced tableside, at $15 per 100g; deliciously aromatic, super succulent and totally good value, if you ask us. It comes with your choice of four sauces – for us, it’s a toss-up between the béarnaise and black pepper sauces.
Though this is a total meat-eater’s retreat, there are plenty of other menu choices, too. The pineapple-fed free-range chicken ($29) is juicy and flavourful, and the locally farmed, pan-fried barramundi atop beetroot couscous ($33) is a great (not to mention beautifully presented) fish option. With mains priced so affordably for a steakhouse here in Singapore, you definitely won’t feel as guilty starting with indulgent appetisers like beef tartare ($18/34) or roasted bone marrow with onion caper marmalade, truffle salt and bread ($18), or ending with dessert – the steakhouse’s signature Heavenly Hazelnut ($14)!
The RANCH Steakhouse by Astons
#01-15 Clarke Quay, Block B, 3 River Valley Road
6256 0334 | astons.com.sg
Bistecca Tuscan Steakhouse
Situated in a heritage shophouse along Mohamed Sultan Road, Bistecca is a Tuscan-style steakhouse that’s an elegant spot for gatherings of all sorts – with friends, family or date night with your partner.
Here, it’s all about the signature Bistecca alla Fiorentina ($198), a whopping 1.1kg T-bone, that’s truly a sight to see. It’s popular too – you’ll see it on almost every table at the restaurant.
This sharing-sized steak uses pasture-raised F1 Karoge Washu (“Japanese Black”) wagyu from Australia and Tajima beef that’s been 420-days grain-fed. It’s served in thick-cut slices true to traditional Tuscan fashion and has a marbling score of six; each bite is rich, succulent and extremely flavourful. A word of caution, though: if you’re not used to thicker cuts of meat or if you’re a small eater, you should share this between three to four people.
Feeding an even bigger crowd? Bistecca offers the double Fiorentina, a massive 2.2 to 2.5kg sharing steak (ranging from $325 to $425) that can now be pre-ordered in advance (we’d suggest about three days prior to your dining reservation). Perfect for holiday dinner bookings, this steak is the largest T-bone served in Singapore!
Bistecca Tuscan Steakhouse
26 Mohamed Sultan Road
6735 6739 | bistecca.com.sg
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This article first appeared in the October 2020 edition of Expat Living. You can purchase a copy or subscribe so you never miss an issue!
