When you’re wanting the best steak you can find in Singapore this list of the island’s best steakhouses and butchers has you covered! You can order the best steak cuts, lamb, pork, chicken or fish sourced from around the world – including organic meat. We’ve also included a recipe for the best steak marinade too. If you want to leave the cooking to the professionals then just skip the butchers and step into one of these steakhouses!
Wolfgang’s Steakhouse Singapore
From the smell of sizzling porterhouse, to the intimate ambience of the restaurant’s stone chandeliers, and the welcoming demeanour of the staff, a meal at Wolfgang’s Steakhouse is always a pleasure.
The restaurant has a name for serving the finest quality USDA Prime Black Angus Beef, which is dry-aged onsite for 28 days. Following the success of the initial establishment on New York City’s Park Avenue in 2004, there are now 21 outlets globally. Each one maintains the core principles of the original establishment, and is equipped with its own dry-ageing room.
In Singapore, Wolfgang’s Steakhouse by Wolfgang Zwiener is located inside the InterContinental Hotel on Robertson Quay. It is one of the go-to places for delectable steak cuts. Solid walnut floors, a rich mahogany bar, elegant stone chandeliers and mosaic-tiled details combine to create a warm, vibrant atmosphere. Needless to say, booking ahead is strongly recommended.
The restaurant’s two private rooms are ideal for events and parties, and can be combined to create one larger venue. There’s also an impressive wine cellar, with a carefully selected list of both new and old age bottles, each selected for their unique flavour profile.
Bedrock Bar & Grill
Established in 2008, the award-winning steakhouse, Bedrock Bar & Grill, was built on the philosophy of keeping things classic with all dishes are prepared using traditional cooking and earthy techniques like wood grilling, smoking things hot and cold.
Look forward to a vast selection of prime cuts of beef from the US, Japan, Argentina, and Australia. These include small-scale farms, dry-aged in-house for elevated flavours. Savour signatures like the 350-day grain-fed Bedrock Pepper Steak and premium Japanese Aged Full Blood Wagyu, or large format sharing steaks like the impressive 400-day grain-fed long-bone Tomahawk Steak, and Double Cut Dry-Aged Porterhouse which is aged for at least 21 days.
Don’t miss the must-have Bedrock Mac ‘N’ Cheese, widely known for its addictive crispy cheese crust and rich creaminess. Partake in the sharing of all things good with the classic Bombe Alaska, traditionally finished tableside with a pour of rum then set ablaze.
The Bedrock experience is complete with an exquisite collection of rare and old single malt whiskies, carefully curated from around the world.
Away from the hustle of the city, Bedrock Origin offers an evolved land and sea cuisine in Singapore with the finest steak and seafood dry-aged in-house and cooked on the bone with classic cooking techniques to introduce a greater depth of flavour.
Tuck into in-house dry-aged seafood specialties such as the Aged Kühlbarra Barramundi Tail, and grilled Whole Turbot. Top it off with refreshing Kingfish Sashimi or freshly shucked oysters from the bar. Experience an exceptional selection of prime beef cuts such as the Dry-Aged Australian Barley-Fed Bone-In Striploin and the A4 Miyazaki Wagyu.
Revel in an extensive cocktail list featuring the refreshing WF Smash, and close to 100 fine wine labels, including a certified organic and biodynamic range. Enjoy free corkage on the first four bottles of wine or champagne 750ml on every Monday.
Switch up your lunch plan with an impeccable Executive Set Lunch from $32, available daily. For intimate dining affairs, the 18-seat Applewood private dining room is perfect for corporate events or meetings, and social gatherings. You can also your furkids along and unwind at the outdoor verandah over good food, made complete with good company.
Need steak on a whim? Little Farms’ Butcher Counter offers a variety of high-quality cuts of meat sourced from award-winning family farms in Australia. These range from from grass-fed to free range meats.
The wide range of offerings extends to chicken cordon bleu, grass-fed yearling beef scotch fillet, minced lamb, chicken shashliks, sausages and more. You can shop online or drop by their outlets where Little Farms’ friendly and experienced butchers in Singapore can help you choose the best steak cut. Free delivery applies for online orders $100 and above. Same-day delivery is also available when you place your order before 11am from Monday to Saturday.
- #01-20 Valley Point Shopping Centre, 491 River Valley Road
- #01-01 Katong Point, 451 Joo Chiat Road
- #02-136 Tanglin Mall, 163 Tanglin Road
- #01-04/05/06 Holland Piazza, 3 Lorong Liput
- #B2-06 Guoco Tower, 7 Wallich Street
Sasha’s Fine Foods
If visiting the butchers is too much of a hassle, shop online at Sasha’s Fine Foods. The online grocer has been providing the best quality, high welfare, exceptional tasting meat in Singapore for over a decade – including fine steak cuts. Sasha works only with farms that she has personally visited – the inspirational farmers and their sustainable practices make for some exquisite cuts.
You’ll find something for every palate, too. Whether it’s succulent New Zealand grass-fed beef, organic Welsh lamb, freshwater king salmon (the only freshwater salmon in the world) or an Iberico Pluma steak, there’s a huge array of top quality protein at this online grocery store in Singapore. Everything you buy from Sasha’s comes with the promise of trust – food you can trust with no nasties, from inspirational farmers who are given a fair price and who look after their workers, their animals and their environment.
Order before 1pm for delivery before dinner and receive your food in a refrigerated, carbon neutral truck, delivered at a time convenient to you. They’ll also tell you when they’re on the way.
This place is part butchery and part restaurant one of the best selections of aged and non-aged cuts of steak in Singapore. If you’re planning a party, take a look at the curated meat chests and charcuterie platters at the online butchers store. These are ideal for groups of up to six people. Meanwhile, popular favourites include the ribeye, porterhouse, bone-in and tomahawk cuts. You can also savour the same cuts of meat charcoal-grilled at the CAVEMEN Restaurant & Bar right next door.
Free delivery for online orders of $80 and above with same-day delivery available from Tuesday to Sunday. First delivery is at 1.30pm and last delivery is at 8.30pm
#01-09 One Dusun Residences, 1 Jalan Dusun
Want to add a roast to your repertoire of dinner classics? The experts at Meat Co. online butchers have prepared a selection of ready-rolled, tied and seasoned centre-cut roasts. Because most of the work is done, you’ll be able to pop these in an oven and have dinner on the table in under 30 minutes. If you’re cooking for a smaller group, roasts suitable for three or four people can be requested. Beef, pork and lamb rolls are also available.
Next-day free delivery is available for orders above $80. 57 Quality Road
After five years on Amoy Street, this popular steakhouse in Singapore has reopened along Club Street. The new location features a refreshed look with an open kitchen that runs the length of the restaurant. While the menu is rooted in Argentinian-style steaks, head chef Fabrice Mergalet has incorporated novel techniques like sous vide and lacto fermentation in his new dishes. What remains the same is the steakhouse’s charcoal grilling method that gives the cuts here a lightly charred crust and a delightfully smoky aroma.
Expert Voice: How to cook a tomahawk steak
Getting steak from the butchers is easy, but grilling a quality piece of meat is, for some people, an intimidating prospect. But making a great steak at home is easy! All you really need is some seasoning and a meat thermometer to hit the perfect doneness. Here’s a quick guide to cooking a tomahawk (a thick bone-in ribeye) from the grill gurus at Weber.
- Heat an outdoor grill or preheat your oven to 190°C.
- Season the steaks generously with salt and pepper, using about one teaspoon per 450 grams of steak.
- Sear the steak for three to four minutes on each side.
- Transfer the steak to a baking sheet. Bake in the preheated oven until the steak reaches an internal temperature of 52°C. This will take about 30 minutes, but use a meat thermometer for best results.
- Let the steak rest for five to ten minutes before serving
• How to tell when your steak is done: 50°C rare; 55°C medium rare; 60°C medium; 65°C medium well; 70°C well done.
• Don’t have a grill? No problem! Sear your steak on the stove before placing it in the oven. Use a large heavy skillet, preferably cast iron.
• Cook over indirect heat if you want to keep your steak in the grill to finish cooking. Keep the lid of the grill closed and adjust the flames to keep the temperature at 200°C.
This article first appeared in the October 2022 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!