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Restaurant review: Sear in Raffles Place, Singapore

By: Leanda Rathmell

50 Raffles Place, #45-01
6221 9555


Grab a table by the floor-to-ceiling windows for a cool cityscape view 

With some of the tallest standards in Asia, it has become evident that this city will quite literally go to great heights to bring us the crème de la crème of dining experiences. Perched on the 45th floor, Sear is Singapore’s new carnivorous hot spot. With 5,000 square feet decked in leather and dark wood, this penthouse exudes a luxurious Manhattan-chic vibe with floor-to-ceiling windows that amplify the cityscape views of Marina Bay and Fort Canning Park.

The menu is created by Executive Chef Claudio Sandri and boasts both prime cuts for meat-lovers as well as a notable selection of seafood. Avoid the dilemma of choice, and start with Angie’s Ocean Platter ($68 for 2), a selection of Maine Boston lobster, jumbo shrimp cocktail, scallop ceviche, oysters and Alaskan king crab.


The Australian Jack's Creek wagyu bone-in ribeye 

The steaks, meanwhile, are cooked in two Pira charcoal ovens brought over from Barcelona, achieving the perfect “sear” on the outside while preserving the rosy hue and flavour on the inside. I tucked into the Australian Jack’s Creek wagyu, 450-days grain-fed ($70, 250g), while my lean-loving companions enjoyed the Canadian Western Countries Cross Angus tenderloin ($66, 180g; $78, 250g); I’d highly recommend accompanying your meat with moreish homemade lemon rosti ($15) and maple Brussels sprouts, pig and nuts ($16). Steak orders include a complimentary sauce from a choice of nine, but I’d strongly urge you to try a few more ($4 each), particularly the bordelaise with soft bone marrow and sriracha and tomato salsa.

If there are a few of you, dessert is a no-brainer; the tasting dessert plate, Chef’s Selection ($48 for 4 persons) is filled with delectable treats from chocolate mud cake to tangy Pira-grilled pineapple and coconut sorbet, perfect for a sweet finish.

Must-try dish: Australian Jack’s Creek wagyu bone-in ribeye