Bedrock, one of Singapore’s finest and most reputable steakhouses, has opened its second restaurant at Oasia Resort Sentosa—set amidst the lush tropical backdrop of Sentosa Island—on 01 September 2021.

The new Bedrock Origin at Oasia Resort Sentosa offers an evolved and elevated dining experience that reflects its idyllic coastal locale with options for everyone in an expanded menu.

Enjoy 15% discount on à la carte lunch menu when you pay with Mastercard®.

The menu features more diverse ingredients such as a new and exclusive selection of seafood, dry-aged meats, as well as roasted harvests, in addition to the perennial must-have steaks. In line with Oasia Resort Sentosa’s wellness lifestyle, Bedrock Origin also offers plant-based meat alternatives, as well as nutritious and keto-friendly options.

For over a decade, the acclaimed dining establishment has been serving up the finest steak cuts at its flagship Bedrock Bar & Grill at Pan Pacific Serviced Suites Orchard. Bedrock has remained true to its culinary philosophy, with a focus on natural ingredients that are always from the earth, of the earth, and by the earth.

Dishes are prepared using primal techniques such as grilling on the authentic applewood fire grill to deliver the best intrinsic flavours from the ingredients. The Bedrock philosophy extends to its drinks, with an exquisite collection of whiskies from around the world.

Fans of the steakhouse can look forward to highlights such as the exquisite Tankaku Wagyu Striploin at Bedrock Origin! Served for the first time in Singapore, the Tankaku Wagyu is a rare breed limited to less than 1% of all Wagyu cattle in Japan. Leaner with less marbling, the Tankaku Wagyu is loved for its superb savoury flavour and texture. Best savoured on its own to taste all the intense flavours, it can also be paired with Bedrock’s specialty red wine sauce, Bedrock chilli oil, classic béarnaise, wholegrain whisky mustard, and steak butter.

Also new are the prized, certified Kobe Wagyu Striploin (S$268++ for 150g), the Dry-Aged Australian Barley Fed Bone-In Striploin (S$110++ for 400g), and Bone-In Tenderloin (S$98++ for 300g). Aged in-house for a minimum of 21 days, the Bone-In Striploin and Tenderloin are cooked on the bone over the signature applewood fire grill to retain its succulence and develop a greater depth of flavour.

New and exclusive to Bedrock Origin, the Origins Specialties is a curated list of hearty fish dishes grilled to perfection to highlight its delicate flavours, is the true showcase of Bedrock’s expertise on the grill.

Call in advance and place your order for the glorious Whole Turbot (2-3kg) and the sustainable, locally farmed Ku?hlbarra Barramundi (3.5-4kg) as the fresh seafood are to be dry-aged in-house for three days and seven days respectively to enhance flavour, texture, and consistency. The Aged Kühlbarra Barramundi Tail (S$88++), lifted by the zesty, piquant flavours of chilli, herbs and a squeeze of lemon, is also perfect for sharing.

You can also savour other Origin creations like the Kingfish Sashimi (S$32++) with brown rice puff, chopped wasabi and drizzled with a robust ceviche soy dressing or the Line Caught Tuna Collar (S$58++) from Japan that is first marinated in miso, oven baked, and enjoyed alongside vine ripened tomatoes and straw fries housemade with Yukon Gold potatoes.

Plant-based and keto-friendly dishes such as Plant-Based Beef Wellington (S$38++), served with mixed green salad and roasted vegetables demi-glace, and Grilled Pear Salad (S$22++), a well-balanced mix of sweet grilled pears, peppery arugula, crunchy walnuts, dates, and savoury blue cheese dressing, are offered at Bedrock Origin in support of Oasia Resort Sentosa’s wellness lifestyle.

The signature Bedrock Mac ‘N’ Cheese (S$22++), well-loved for its addictive crispy cheese crust and rich creaminess, is a definite must-order. The Spicy Brussels Sprouts (S$16++) is also a great option to cut through all the meat – blanched and then grilled, the flavourful brussels sprouts are tossed in crunchy quinoa and house-made chilli oil, then finished with lemon zest.

Pair your meats with wine from the extensive wine list (from S$13++ to S$188 ++ per glass), traditional whiskies from all around the world (from S$11++ to S$150++ per glass), including limited edition labels like the Woodford Reserve ‘Master Collection Very Rare Fine Bourbon’, or explore the creative whisky-based cocktails prepared in collaboration with Woodford Reserve.

And because there is always room for dessert, the signature Bombe Alaska (S$22++) is an excellent choice to conclude the meal. Layers of raspberry white chocolate ice cream and butter cookies, enrobed in meringue and flambéed with rum, a classic finished tableside for a fiery and satisfying finale. Other option is the classic Bedrock Crumble For 2 (S$26++), baked apples with cinnamon topped with a crunchy walnut infused streusel and creamy vanilla ice cream.

Bathed in natural light in the day and emitting a jewelled radiance in the evening, the main dining room at Bedrock Origin exudes an inviting ambience with an open kitchen to bring guests closer to the action.

The 18-seat Applewood private dining room works for private or corporate events which can also be partitioned into 2 for a more intimate dining experience.

The shaded Verandah and alfresco outdoor terrace are great for summer vacation reminiscing, and dog lovers will be happy to know that Bedrock Origin is a pet-friendly restaurant and you can dine with your furkids at the outdoor terrace.

Bedrock Origin
#01-02, Oasia Resort Sentosa Hotel
23 Beach View Palawan Ridge Singapore 098679
Tel: +65 6818 3333
Email: enquiry_origin@bedrock.com.sg
Website: www.bedrock.com.sg
Facebook: BedrockSingapore
Instagram: @bedrocksg
Complimentary parking is available at Mess Hall carpark.

This post was brought to you by Bedrock Origin.

Helmed by Daniel Ong, Dan’s Steak is a relatively new Korean-influenced Steakhouse which opened at Serangoon Gardens in April 2021. It is a small and cosy space which can seat around 30 pax.

Dan’s Steaks is a steakhouse with a slight Korean twang and what makes it different from the other steakhouses in Singapore is that it offers free banchan (Korean side dishes) just like the usual Korean restaurants. Daniel Ong will be cooking and serving the steaks himself.

For those of you who follow Daniel on Instagram, Dan’s Steaks is actually not a new concept. It first started as a home-based business in May 2020 during the Circuit Breaker period.

Here are the dishes that you can look forward to at Dan’s Steaks

• Grass-fed Steaks from S$28
• Wagyu/USDA from S$58
• Other mains from S$18
• Large format steak cuts (1-1.4kg) from S$118
• 12 sides at S$8 including fries, garlic mash, kimchi and namul, male and nuts, cream spinach with a fried egg on top, Honey balsamic tomatoes
• Cocktails, fresh fruit soju, vintage wines.

There will be around 20 different types of banchan that are made in-house—including kimchi, spicy tteokbokki (Korean rice cakes), and Daniel’s mum’s speciality, braised black beans—on a rotational basis.

Dan’s Steaks served only big format cuts (think 1kg tenderloin, 1.2kg bone-in ribeye, striploin) when they first started selling steaks online, but the new Dan’s Steaks at Serangoon Gardens will also have a range of 250g – 350g grass-fed steaks, wagyu steaks, USDA Prime steaks.

For people who don’t eat beef, there are other options such as miso salmon, and Korean chicken.

Do not miss out on the fantastic side dishes. The creamy and buttery Mashed Potatoes completely stole the show, while we also loved the Cream Spinach with Fried Egg.

Dan’s steaks
12 Maju avenue (Opp MyVillage)
Singapore 556690

Established in 2008, Bedrock Bar & Grill—one of the best steak restaurants in Singapore—is a modern steakhouse by The Refinery Concepts which exudes a rustic, almost roughed up, vibe with its many granite and wooden elements.

The homegrown steakhouse has been recently awarded ‘Best Steakhouse in Asia’ by Haute Grandeur Global Restaurants Award 2020, including ‘Best Grill in Asia’, ‘Best Wine Selection in Singapore’ and ‘Best Restaurant Manager on a Global Level’. Look forward to high-quality steaks specially sourced from the farms in the USA and Australia by Executive Chef Isaac Tan and his team.

Dining at Bedrock Bar & Grill is always a memorable experience with perfectly cooked steaks paired with the globes’ finest whiskies.

Enjoy 15% off à la carte Lunch Menu when you pay with your Mastercard® at Bedrock Bar & Grill.

TOMAHAWK STEAK

Probably the first restaurant in Singapore to introduce the Tomahawk steak in 2009, Bedrock Bar & Grill’s Tomahawk Steak (subject to market price) is best for sharing amongst a big group.

Savour the flavours of a tender grain-fed wagyu long bone-in ribeye, imparted with the smoky, charred flavours and subtle sweetness from an applewood-fire grill. Not all steaks are created equal, Bedrock Bar & Grill’s Tomahawk Steak is definitely in a league of its own.

The giant Tomahawk Steak is paired perfectly with four homemade sauces — Bedrock chilli oil, wholegrain whisky mustard, red wine sauce, and classic béarnaise. In our opinion, though, you don’t really need any sauces when the steak is that good.

DOUBLE CUT DRY AGED PORTERHOUSE

Other than the Tomahawk, Bedrock is also known for its Double Cut Dry Aged Porterhouse (S$180++), with two beloved steaks on bone – tenderloin and striploin.

Each porterhouse is specially prepared through the dry aging process in Bedrock’s in-house customised dry aging fridge, which enhances the unique beef flavour and tenderness.

BEDROCK MAC N’ CHEESE

Served as an accompaniment to their mains, Bedrock Mac N’ Cheese (S$22++) is a scrumptious dish that is extremely rich and cheesy. Topped with a crispy melted cheese crust, the macaroni is slathered in four different cheeses and drizzled with a copious amount of truffle oil.

We will go out on a limb to say that this is one of the best, if not the best, Mac & Cheese in Singapore.

Photo credit: Bedrock Bar & Grill

SIGNATURE BLACK PEPPER STEAK RICE BOWL

The newest addition to Bedrock Bar & Grill’s menu, the Signature Black Pepper Steak Rice Bowl (from S$58++) features Wagyu petit fillet, a portion of rich and buttery foie gras, topped on a bed of fragrant beef drippings garlic rice, with grilled onion, pickled pumpkin, soft boiled egg, and Bedrock black pepper sauce.

This is available as part of the 3-course Executive Set Lunch Menu (daily from 12pm to 3pm), as well as island-wide delivery.

BOMBE ALASKA

End off your meal with the Bombe Alaska (S$22++) which comes with layers of raspberry white chocolate ice cream and butter cookies, enrobed in meringue, and flambéed with rum. Get your phones and cameras ready as the service staff torch the dessert in flame. Blink and you’ll miss it.

A SELECTION OF SINGLE MALT WHISKIES, AND WHISKY TRAILS

Bedrock Bar & Grill also offers an extensive collection of over 70 rare & old whiskies from Scottish isles and rural Japan. You can sip on their classic concoctions such as the Bedrock Whisky Sour (S$18++) – a Redbreast 12-year-old Irish whisky concocted with refreshing lemon juice and simple syrup.

If you are a whisky lover, you can also sample some of the best picks with their specially curated Whisky Trails such as the Taste of Scotland (S$38++), each offering the distinctive taste of whiskies from different regions.

Other than the fantastic steaks, the restaurant also has other options including Barramundi (S$42++), Brick Pressed Chicken (S$38++), Lobster Béarnaise Burger (S$68++), and Spicy Lobster Linguine (S$48++).

Don’t forget to pay with your Mastercard® at Bedrock Bar & Grill to enjoy 15% off à la carte Lunch Menu.

Bedrock Bar & Grill
96, #01-05 Somerset Rd
Pan Pacific Serviced Suites Orchard
Singapore 238163
Website: https://www.bedrock.com.sg
Delivery website:http://delivery.bedrock.com.sg
Facebook: @BedrockBarandgrill
Instagram: Bedrocksg
Nearest Station: Somerset

This post was brought to you by Bedrock Bar & Grill.

It’s a new year, and you’re trying to stick to your New Year resolution of eating clean. Sure, many of us are working on reducing our meat intake, but even for the most moderate of meat-eaters, there comes a time when we are overcome by an insatiable gnawing need to get our hands on a thick, juicy slab of steak. It’s one of life’s simplest pleasures, and one that many of us are unable (and unwilling) to give up.

However, dining at steakhouses can be an expensive affair, with limited portion sizes, substandard preparation, and unappetising steak cuts further compounding existing reluctance to placate said whims. Thankfully, there are still places in Singapore that serve good quality steaks without costing you an arm and a leg. You just need to know where to find them.

To alleviate that quandary, here is a list of 20 places to get affordable steaks for under S$30. Whether you’re looking for budget bulking options, or just want to luxuriate in some bargain steak binging, these places are bound to raise the steaks on a modern steakhouse experience!

Photo Credit: http://www.astons.com.sg/partners/bizen/

BIZEN OKAYAMA WAGYU STEAKHOUSE

Budget wagyu steaks? No, your eyes are not deceiving you; at BIZEN you’ll be able to enjoy Okayama wagyu cuts from the affordable price of S$18.90++, with all choices of Adventure Cuts available for under S$30++!

A brand concept from the Aston’s Group specialising in steaks, BIZEN’s ability to offer wagyu steaks at that low a price point stems from its exclusive partnership with Okayama cattle farmers. As cuts are limited, check which ones are available on their Facebook page before heading down to avoid disappointment.

107 North Bridge Road
Funan, #B2-22
Singapore 179105
Tel: +65 6970 0481
Daily: 11.30am – 10pm
Nearest Station: City Hall
** Multiple outlets islandwide.

Photo Credit: https://www.facebook.com/braseiro.sg/

BRASEIRO RESTAURANT

There’s a reason why this casual French steakhouse has been a recipient of TripAdvisor’s Certificate of Excellence in both 2018 and 2019, and is constantly rated as one of the best steakhouses locally.

Redefining what affordable and palatable steaks mean, unlike in other establishments where you have to carefully scrutinise the myriad of cuts to determine which is of most value, Braseiro keeps things simple by having a set price of S$19.90++ for all its steaks. Even if you find the standard 200g cut too slight a portion, even their size L (S$24.90++) and XL portions (S$29.90++) are still within budget!

333 Joo Chiat Road
Singapore 427588
Tel: +65 9116 3304
Mon to Thu: 6pm – 11pm
Fri to Sun: 11am – 3pm, 6pm – 11pm
Nearest Station: Eunos

Photo Credit: https://www.facebook.com/buddyhoagiesdj/

BUDDY HOAGIES

Western and steak restaurants come and go, many edged out by stiff competition or squeezed by burgeoning overhead costs. Buddy Hoagies, on the other hand, has been around since 2004, surviving through the decades with the support of its regulars who appreciate its honest fare and modest prices.

To get an idea for how good a value you’re getting, from just S$13.90++, you can enjoy a cut of chilled New Zealand steak with your choice of two sides (get the onion rings – they are fried to a sweet, crispy goodness). Be warned, the lunch hour crowd is unforgiving, so go early or be prepared to wait!

5 Ang Mo Kio Central 2
Djisun Mall, #01-08/09
Singapore 569663
Tel: +65 6752 8722
Mon to Fri: 11.30am – 10pm
Sat & Sun: 11am – 10pm
Nearest Station: Yio Chu Kang
** Multiple outlets islandwide.

Photo Credit: http://chargrillbar.com.sg/

CHAR-GRILL BAR

Proving that you do not need to go to a proper restaurant to get your protein fix, Char-Grill Bar’s longevity and multiple branches islandwide are testaments to how the population appreciates its immense fare (it has over 50 items!), fuss-free experience, and general affordability.

From as low as S$11.80, you can partake in a regular steak option with your choice of two of the eleven sides available. If one meagre slab of steak isn’t sufficient, why not top up to S$16.80 for a mixed grill option to really satisfy that meat craving instead?

25A Lorang Liput
Singapore 277735
Tel: +65 6463 4908
Daily: 11.30am – 2.30am
Nearest Station: Holland Village
** Multiple outlets islandwide.

COLLIN’S GRILL

A common choice for those looking for a mid-tier yet casual environment to dine with their friends and family at, Collin’s has captured this wanting crowd with its generous offerings made even more attractive by multiple ongoing promotions.

To substantiate your meal, why not get a Black Angus Steak cut starting from S$16++? For more customisability, head over to Collin’s Common Grill outlets where you can pick your protein of choice before mixing and matching it with your preferred carbs, sides, and sauces. And no, you don’t have to pay above their usual grill menu prices for this added convenience!

Block 51 Havelock Road
#01-06
Singapore 161051
Tel: +65 9739 1341
Daily: 11am – 10pm
Nearest Station: Tiong Bahru
** Multiple outlets islandwide.

Photo Credit: https://www.instagram.com/patsytan19/

GRILL WERKZ

One of the more renowned hawker centre grill houses, Grill Werkz has over 20 outlets islandwide that touts its enormous menu of quintessential American grill items. Perfect for meat lovers, all its budget-friendly steaks New Zealand cuts are available for under S$20.

If you’re looking for other types of protein besides beef, Grill Werkz is also famous for their Combo Mixed Grill (S$15.80) which comes with six different protein items, your choice of sides, wedges, and a sunny side up egg. For bigger tables who want a feast for both stomachs and eyes, subsist on the Ultimate Sharing Platter (S$16.80) instead.

28A Dover Crescent
7 Stars Coffeeshop, #01-92
Singapore 130028
Daily: 11.30am – 10.30pm
Nearest Station: Dover / One-North
** Multiple outlets islandwide.

Photo Credit: https://www.hottomato.com.sg/

HOT TOMATO CAFÉ & GRILL

At Hot Tomato, you won’t be facing any vegetarian fare. It’s all hearty meat on fire action here, with a bonus of all their steaks being grass-fed beef cuts (from S$15.20++). What this entails is a more natural diet that reduces exposure to chemicals and toxins so that you can relish in your steak with a peace of mind.

If you visit their Funan outlet instead, you’ll be met with a menu that offers a special twist on the traditional surf and turf option: steak and sushi! For S$21.90++, you can revel in the robust flavours of the steak cut alongside refreshing pops of seafood from the chirashi for a unique taste experience unlike any other.

23 Serangoon Central
NEX Serangoon, #B1-47
Singapore 556083
Tel: +65 6753 4300
Daily: 11am – 10pm
Nearest MRT: Serangoon
** Multiple outlets islandwide.

Photo Credit: https://www.instagram.com/isteaksdiner/

ISTEAKS DINER

A brand synonymous with affordable steakhouse-quality cuts, iSTEAKS Diner has been gradually refining its menu to mimic the offerings of its more up-scale counterparts. While their prices have crept up over the years, this is partially offset by the consistent quality and sheer variety of cuts of beef available.

Identifiable by persistent snaking lines of eager diners during meal times, S$30 can get you any standard cut with your pick of two sides from their hefty list of twenty. To fully maximise your experience, bring along three of your best food buds to share the massive 1.2kg Wagyu D-Rump for just S$28.75++/pax!

Tampines Central 1
Tampines 1, #04-04/05
Singapore 529536
Tel: +65 6285 8839
Daily: 11am – 10pm
Nearest Station: Tampines
** Multiple outlets islandwide.

Photo Credit: https://www.facebook.com/meatnchill/

MEAT N’ CHILL

In line with its namesake, you can find this eatery packed to the brim with the bustling energy of friends and families alike especially during the weekends, big smiles and hurried chatter all-around within the bright and vibrant space.

What keeps this otherwise non-descript establishment busy is simple: considerable portions, amicable service, all served with an undertone of playfulness. When you next get their Flame-Grilled Steaks (250g) (from S$19++), skip the traditional sauces and turn up the fire with their Yolo Sauce. The team in the kitchen loves a challenge, and they appreciate customers who do so too.

805 Bukit Timah Road
6th Avenue Centre, #01-04
Singapore 279883
Tel: +65 8812 4455
Tue to Fri: 11.30am – 2.30pm, 5.30pm – 10pm
Sat & Sun: 11.30am – 3pm, 6pm – 10pm
(Closed on Mondays)
Nearest Station: Sixth Avenue

Photo Credit: https://www.mediumrare.sg/

MEDIUMRARE BY SAVEUR

Easties might have seen MediumRare by the Saveur Group, drawn by its constant aroma of fresh grills and the modern chic space it offers. With multiple tables, even amidst the notorious Tampines lunch crowd, finding a seat will not require too extended a wait time.

With a good mix of economical (S$18++ and up) and premium cuts – their tenderloin is available for S$28++ – there is a suitable, scrumptious steak for all your dining needs at MediumRare.

Moreover, there is a Lunch Set promotion available between 12pm to 3pm daily where you can order your desired main – steak options include the ribeye (200g), striploin (200g) and flat iron (250g) – with a soup and drink for just S$16++!

2 Tampines Central 4
Century Square, #01-35
Singapore 529509
Tel: +65 6789 1121
Daily: 12pm – 10pm
Nearest Station: Tampines

Photo Credit: https://www.facebook.com/M4MEAST/

MEET 4 MEAT

Want Wooloomooloo quality of steak without paying the prices? Now you can do precisely that at Meet 4 Meat, the brainchild of Chef Jimmy, who used to work at Wooloomooloo, and was the old Head Chef of Rabbit Carrot Guns.

Believing that gourmet food and accessibility need not be mutually exclusive, Chef Jimmy leverages on his twenty-plus years of experience to provide premium free-range and grass-fed beef cuts at prices a significant margin below his former workplaces. Must-tries include their famed Beef Wellington (S$27) and a generous cut of ribeye (S$23) for under S$30.

228 East Coast Road
Singapore 428925
Tel: +65 8290 3605 / 9877 6264
Daily: 12pm – 2.30pm, 3.30pm – 9.30pm
Nearest Station: Eunos

Photo Credit: https://www.facebook.com/steakout.sg/

STEAKOUT

No need to steakout for a good steakhouse, we’ve got you covered! Want chilled Australian and New Zealand cuts for solidly under S$30? Tired of GST and service charge tipping your choice cuts beyond budget? Steakout promises all the above with a side of your alcohol of choice.

You know a place is dedicated to its role as a steakhouse when its core offering is a ribeye cut (S$21.90 to S$36.90), and its S$29.90 Love-Me Tenderloin (200g) is a close second. If you want to stretch that dollar just a little, you can even get a full 400g Porterhouse for just S$31.90; what a steal!

89 Victoria Street
Singapore 188017
Tel: +65 6720 8103
Daily: 11.30am – 10pm
Nearest Station: Bras Basah

STEAKVILLE

Many times when we are looking for more economical food options, we forgo quality and freshness by settling for a mechanised supply chain that bypasses the authenticity and assurance that smaller farms provide. At Steakville, not only do you get a farm to table experience, you get to have it without breaking your bank.

The signature Hangar Steak here is priced at a fair S$20++, with all other cuts sans wagyu available for under S$30++. For something more opulent, why not add on sides like Raclette Cheese (S$8++) or a slice of Foie Gras (S$9++) to complete your meal?

91 Bencoolen Street
Sunshine Plaza, #01-56
Singapore 189652
Tel: +65 9233 5142
Mon to Sat: 12pm – 3pm, 6pm – 10pm
(Closed on Sundays)
Nearest Station: Bencoolen

Photo Credit: https://www.facebook.com/StirlingSteaks

STIRLING STEAKS

Stirling Steaks has been a mainstay for steak hunters in the East, popular for its traditional charcoal grilling technique that imparts a bold, smoky aftertaste reminiscent of more extravagant establishments.

While its cuts tend to be on the pricier side, there is a way to enjoy the unadulterated quality of Stirling’s steaks within budget – their value meal. At S$9.90++ you can get either a Flat Iron Steak or Hangar Steak (both 150g) with an addition of fries for S$1.50++. If the cuts are too scant a portion for you, doubling up only sets you back S$19.80++!

115 East Coast Road
Singapore 428804
Tel: +65 6958 0000 / 9788 2593
Mon to Wed: 6pm – 10pm
Thu to Sun: 12pm – 3pm, 6pm – 10pm
Nearest Station: Eunos

THE ARMOURY CRAFT BEER BAR & STEAK HOUSE

Fans of burgers would be familiar with The Armoury, renowned for its juicy, thick-set wagyu beef patties grilled to mouth-watering perfection. But did you know that their steaks are just as, if not more delectable?

Transferring that grill expertise to full steak cuts, patrons looking can look forward to wagyu options from S$20++ and up. If having one slice isn’t sufficient, gather your pals and try their Steak Buffet (S$30++/pax) instead. Available only during weekends and public holidays, get your week’s fill of protein by wallowing in all the steaks you can eat during the 90-minute duration!

36 Beach Road
#01-01
Singapore 189766
Mon to Thu: 11.30am – 11pm
Fri: 11.30am – 1am
Sat: 11.30am – 12am
Sun: 11.30am – 10pm
Nearest Station: Esplanade

Photo Credit: https://www.facebook.com/thecarvingboardsg/

THE CARVING BOARD GRILL

A recent trend in Singapore’s food scene has been the blurring of lines between hawker food and traditional restaurants and eateries. Born out of this convergence is the brand, The Carving Board, a grill specialist operating out of a coffeeshop under an unremarkable HDB block.

Despite the higher price point, customers who frequent the establishment do so because they appreciate the hand-smoked flavour and grain-fed cuts. For example, a 100-days grain-fed Angus ribeye will only set you back S$26 unlike the over S$50 range of full-fledge restaurants.

Jurong Street 24
Block 252, #01-107
Singapore 600252
Tel: +65 9789 8262
Tue to Thu: 12pm – 10pm
Fri: 12pm – 10.30pm
Sat & Sun: 3pm – 10.30pm
(Closed on Mondays)
Nearest Station: Chinese Garden

Photo Credit: https://www.facebook.com/thefeatherblade/

THE FEATHER BLADE

As per its moniker, The Feather Blade specialises in a specific undercut, the feather blade cut. Found on the shoulder blade of a cow, this cut derives its name from the nerve that runs through its centre, bisecting it like a feather. Although flat, this cut tends to offer an especially tender and sweet profile.

With The Feather Blade Steak (S$21++) being the only enduring menu item, it is the natural signature dish. Although sauces, sides and toppings are all part of the á la carte menu, the cut alone is delightfully smooth and pleasantly rich courtesy of its browned butter glaze.

61 Tg Pagar Rd, Singapore 088482

Photo Credit: https://www.facebook.com/TMH18chefs/

THE MEATHÖUSE BY 18CHEFS

More than just a steakhouse, The MeatHöuse offers hope for ex-convict to get a new lease of life through picking up a scalable life skill. Helmed by the 18Chefs Group, since 2007, Chef Benny has been helping ex-offenders reintegrate back into society while offering toothsome food that’s a cut above the competition.

Catering to all strata of society, whether you’re looking to treat yourself at the end of the week – the Salisbury Steak starts at S$16++ – or celebrating a more momentous occasion – their gargantuan 550g T-Bone is set at S$52++ –  dining here means you’re supporting more than just tasty food; you’re giving the green light to those looking for a second chance too.

2 Tampines Central 5
Century Square, #05-04
Singapore 529509
Tel: +65 6260 1752
Sun to Thu: 11am – 10.30pm
Fri & Sat: 11am – 11pm
Nearest Station: Tampines

Photo Credit: https://www.facebook.com/TheRoyalsSteakhouse/

THE ROYALS STEAKHOUSE

If the name sounds familiar, it’s because The ROYALS Steakhouse is part of Halal-friendly The ROYALS brand umbrella. Despite being overshadowed by the popularity of its café, the steakhouse has been carving out a name for itself, receiving nothing short of rave reviews by regulars and newcomers alike.

While most of their steaks err on the premium end, their set lunch offers a chance to sample their celebrated protein fare within budget. For S$22++, you can savour their Ribeye Steak (160g to 180g) alongside either a soup or salad starter and your preferred side. A fair price when considering the standard they’re upholding!

10 Jalan Pisang
Singapore 199077
Tel: +65 6291 3326
Mon, Wed & Thu: 12pm – 10pm
Fri to Sun: 12pm – 11pm
(Closed on Tuesdays)
Nearest Station: Bugis

Photo Credit: https://www.burpple.com/@100425

UNO BEEF HOUSE

Do uno about this neighbourhood steakhouse that has been quietly serving sizzling steaks for multiple decades? One of the last bastions of old-school Western cuisine specialists that plate up genuine fare, Uno ensures each plate is made fresh to order,  and comes with a piping hot, tender, and moist steak comparable to its more up-market counterparts.

While pricey for hawker fare, regulars continue to stand by their stalwart favourites of Black Pepper Sirloin Steak (S$13) and Tenderloin – available for only S$18! – over the years. A friendly tip: as all cuts are served on hot plates, order a step under your preferred doneness to have the steak just right when it finally arrives.

51 Lorang 5 Toa Payoh
#01-60
Singapore 310051
Tel: +65 9003 3832
Tue to Sun: 11.30am – 10.30pm
(Closed on Mondays)
Nearest Station: Toa Payoh
** Multiple outlets islandwide.

Craving for a taste of some of the world’s most highly acclaimed eateries, restaurants and cafes, but short of the expenses to travel the distance? We feel you. Well, lucky for us, Singapore is a burgeoning food hub that sees the constant arrival of trendy International F&B brands from all across the world.

Whether you are in the mood for a comforting cup of joe, hearty South-Korean stews, or even an opulent dry-aged steak from one of USA’s top restaurants, you can now spare a couple of hours to travel across our island to satiate your desired cravings.

Savour the best that the world has to offer right at your doorstep with our list of 26 international F&B brands in Singapore to visit if you can’t travel overseas.

25 DEGREES (USA)

Bringing its signature West Coast flavour to Singapore, 25 Degrees Burgers & Liquor Bar is a gourmet American burger joint from Los Angeles which serves up a myriad of gourmet burgers, milkshakes, beer and wine at reasonable prices. So far-reaching is its famed that It is even rumoured to be a cult favourite among many Hollywood stars.

Drop by during lunchtime on a weekday to enjoy their lunch special of the brand’s signature burger and fries set for only S$12++.

200 Middle Road
Singapore 188980
Tel: +65 6809 7990
Daily: 11am - 3am
Nearest Station: Rochor / Bencoolen

AH MAH HOMEMADE CAKE (MALAYSIA)

Castella cakes were by far one of the most raved about food trends in 2017. With so many competing brands vying to be the best in Singapore, Ah Mah Homemade Cake from Malaysia is one of the latest contenders in the foray.

Typically baked for 80 minutes, Ah Mah’s castellan cakes are a welcomed departure from the more conventional storebought variety, bringing with it the polished touch of an upmarket bakery with the comforting goodness of homemade treats. The cakes come in various flavours, with hot favourites being their original and cheese flavours.

1 Jelebu Road
#01-18 Bukit Panjang Plaza
Daily: 10am – 10pm
Nearest Station: Bukit Panjang

BURGER & LOBSTER (UK)

Hailing from the vibrant London pub food scene, Burger & Lobster isn’t what you would expect as your typical English pub food fare. Having since expanded from a small pub in Mayfair to a global chain, Burger & Lobster still maintains its original vision: serving burgers and lobsters, and doing them well.

Customers can choose from either burgers, lobsters, or lobster rolls from the establishment’s lean menu. House favourites include the staple burger, The Mayfair (S$25++), or the famed Original Roll (S$40++). For those more keen on seafood, try the local exclusive of Sambal Glazed Lobster (S$65++) for a unique local and spicy twist that will leave you salivating for more.

78 Airport Boulevard
Jewel Changi Airport, #05-203
Singapore 819666
Tel: +65 6971 6126
Sun to Thu: 10am – 12am
Fri & Sat: 9am – 1am
Nearest Station: Changi Airport
** Multiple outlets islandwide.

Photo Credit: https://www.facebook.com/chichasanchen.sg/

CHICHA SAN CHEN (TAIWAN)

Bubble tea enthusiasts rejoice, for one of Taiwan’s most acclaimed bubble tea brands has finally arrived on our shores! Founded in 1998, the brand prides itself on using only quality tea leaves for brewing. The result is their creations always hold a subtle aftertaste of smoky bitterness courtesy of the tea base.

Although their drinks are less customisable than their competitors, CHICHA San Chen ensures their blends are palatable to most – maintaining enough flavour without being overly saccharine. Some of the brand’s more popular creations include their signature Bubble Milk Tea (S$4.50), and their Dong Ding Oolong Tea (S$4.70).

313 Orchard Road
313@Somerset, #03-41
Singapore 238895
Daily: 11am – 10pm
Nearest Station: Somerset
** Multiple outlets islandwide.

Photo Credit: https://www.facebook.com/CoffeesmithSG/

COFFEESMITH (SOUTH KOREA)

K-drama fans and coffee-lovers will definitely invite you to pay Coffeesmith a visit. Having made multiple appearances in various Korean dramas, this coffee place looks set to beat even the reigning global heavyweight of the industry, Starbucks, in its hometown of South Korea in terms of following.

Their coffee is made using a blend of 5 different beans, and also available on their menu are a series of innovative sweet treats, including their popular Smith Iced Cereal Latte.

#01-09/09A, Gateway,
277 Orchard Road,
Singapore 238858
Sun to Wed: 9am – 3am
Thu: 9am – 12am
Fri & Sat: 24-hours
Nearest Station: Somerset

DAL.KOMM COFFEE (SOUTH KOREA)

Yet another popular Korean café chain, Dal.komm Coffee in The Centrepoint is a great pit stop for shoppers looking for a quality cuppa during a momentary reprieve.

Having been featured several times in the hugely popular Korean drama, ’Descendants Of The Sun’, it is no wonder that snaking queues form here on a regular basis.

176 Orchard Road
#01-01/06 and #01-102/103 The Centrepoint
Singapore 238843
Daily: 9.30am – 10pm
Nearest Station: Somerset

DEVIL CHICKEN (TAIWAN)

Unlike the other entrants on this list, Devil Chicken doesn’t present itself as an upmarket brand. Originally conceived in Taiwan’s bustling Shilin Night Market, Devil Chicken has made a name for itself there despite the intense competition, serving up piping hot fried chicken cutlets to the hungry crowd.

Customers can choose from two options – Original or Spicy – at the price of S$7.90 each. Although the spices are not as overwhelming as the brand’s name suggests, the cutlets are crispy and tender, and of a more substantial size than most alternatives. A must-have for any fans of fried chicken!

2 Tampines Central 5
Century Square, #01-40
Singapore 529509
Daily: 11am – 9.30pm
Nearest Station: Tampines
** Multiple outlets islandwide.

DIN TAI FUNG (TAIWAN)

Located at most major shopping malls, Din Tai Fung has made its name known in the local market by serving quality xiao long bao. So beloved is this international brand that even on the average day, many of its outlets can be identified by their unending queues during meal times.

This Michelin-star awarded restaurant is all about serving authentic Chinese cuisine, and typically features an open kitchen showcasing the chefs carefully crafting their edible masterpieces. The chain’s coveted dumplings are filled with steamed chicken broth and a healthy serving of protein; it is to no one’s surprise that most tables order more than a basket of dumplings in order to satiate their cravings!

23 Serangoon Central, #B1-10/11/12
Singapore 556083
Tel: +65 6634 7787
Mon to Fri: 11am – 10pm
Sat to Sun: 10:30am – 10pm
Nearest MRT: Serangoon

Photo Credit: https://www.facebook.com/dookkisg/

DOOKKI SINGAPORE (SOUTH KOREA)

For anyone who has a fondness for Korean tteokbokki, Dookki Singapore is a must-visit for lovers of the iconic Korean rice cake snack.

With an unlimited supply of ingredients from the self-serve bar, diners can enjoy a communal dining experience while sharing a seemingly endless amount of tteokbokki prepared in a variety of ways.

3 Temasek Boulevard, #B1-107,
Singapore 038984
Tel: +65 6266 2425
Daily: 11.30am – 10.30pm
Nearest Station: Promenade

GREYHOUND CAFE (THAILAND)

Bangkok’s popular Greyhound Cafe is here to tantalise with their extensive array of Thai and Thai-fusion dishes, all of which have been tailored to fit the Singapore palate.

Boasting gorgeous interiors and fine furnishings as well as a killer menu with some never before seen creations, Greyhound is a fantastic spot for brunch, dinner and everything else in between. For those who miss the milk tea from Bangkok’s café scene, fans can now get their fix at the café starting at S$8.50.

290 Orchard Road,
Paragon Shopping Centre
Singapore 238859
Tel: 6235 4078
Daily: 11am – 10pm
Nearest Station: Orchard

HAI DI LAO (CHINA)

This hot-pot chain from the Sichuan Province of China is no stranger to any of us. While many would identify them merely as the hot pot restaurant that offers free-flow snacks and pre-meal manicure services, the population has started to view them as a restaurant that dishes out spectacular ma la hot pots with premium quality ingredients as well.

One of the reasons the brand has endeared itself into our collective is how most, if not all, of their outlets open past midnight, with their Vivocity outlet opening until 6am daily. By giving Singaporeans a very late night option of indulging in quality hot pot, it is no wonder the chain sees an endless stream of customers looking for an extended meal at their outlets.

1 Harbourfront Walk
Vivocity, #03-09
Singapore 098585
Tel: +65 6250 7557
Daily: 10.30am – 6am
Nearest Station: Harbourfront

IPPUDO (JAPAN)

Having made a great impression on the local population ever since its arrival here, Ippudo sets the standard for serving quality ramen in Singapore. The restaurant is poised to provide an upscale and modern ramen brasserie experience where diners can enjoy a variety of authentic Japanese dishes alongside a hearty bowl of their acclaimed ramen creations.

333A Orchard Road
#04-02/03/04 Mandarin Gallery
Singapore 238897
Tel: +65 62352797
Daily: 11am – 11pm
Nearest Station: Somerset

LAVENDER (MALAYSIA)

After years of Singaporeans braving the Causeway traffic into Johor Bahru to takeaway this Malaysian bakery’s delectable goods, Lavender has finally opened its first Singapore branch in Jewel. Merging their bakery with a patisserie space, customers can choose to either bring home their choice picks to savour, or immediately indulge in them.

While the prices here are a factor higher than the original Malaysian branches, they are on par with other Singaporean bakeries. Moreover, the freshness and convenience of being able to obtain baked goodies of such stellar quality is a price many here are willing to pay. For those with a sweet-tooth, try the bakery’s Panettone (S$15.60); for those who prefer something more savoury, go for the Hanjuku Cheese (S$2.50/piece).

LE CASTELLA (TAIWAN)

Le Castella, a famous Castella cake shop from Taiwan opened in Singapore back in May 2017, and kickstarted a new wave of demand for castella cakes in Singapore. For the uninitiated, a Castella cake is a sponge cake from Nagasaki, Japan, known for its pillow-like appearance and moist interior.

With a globally-renowned Castella cake shop finally available in Singapore, locals have been spotted taking away multiple boxes of the jiggly and yummy sponge treats even outside of festive seasons. With the general airy and lightness of the cake’s texture, we don’t want to stop popping them either!

10 Tampines Central 1
Tampines One, #B1-32
Daily: 11am – 10pm
Nearest Station: Tampines

OMOTESANDO KOFFEE (JAPAN)

Those of you hankering after a cuppa can grab yours from the highly acclaimed Japanese Omotesando Koffee. Originally from the hip Omotesando neighbourhood in Tokyo, this coffee place is known for its exacting standards in its brewing process, and uses beans from all around the world.

Located in Downtown Gallery right in the heart of the CBD, this spot is not just well-loved by the working crowd for a convenient pick-me-up, it is one of the favourite stopovers for the nation’s coffee connoisseurs.

6 Shenton Way, #04-09
The Work Project Downtown,
Downtown Gallery
Singapore 068809
(Closed on Saturdays & Sundays)
Mon to Fri: 8am – 6pm
Nearest Station: Tanjong Pagar

PARIS BAGUETTE (SOUTH KOREA)

Serving up anything from coffee to sweets, Paris Baguette from Korea is the perfect spot for lovers of all things sweet and pretty to look at. Whether it pertains to their charming cakes or gorgeous French pastries, the chain adopts a traditional French baking technique to ensure all items on the shelves are nothing short of perfection.

435 Orchard Road, #02-02,
Singapore 238877
Tel: +65 6836 3010
Daily: 10am – 10pm
Nearest Station: Orchard

PINK FISH (NORWAY)

Ever thought fast food could be healthy? Well, Pink Fish is here to prove that it is not only possible, but viable to achieve without compromising on taste either. This Norwegian brand believes in not just providing healthy meals for the masses, but promotes sustainability in its practices too.

All of the menu items contain the chain’s quintessential protein, salmon. Whether you are craving a full burger (S$9.90), or want a more comforting soup option (S$10.90++), Pink Fish manages to reinvent what many traditionally see as an unexciting fish into a myriad of flavour profiles. The next time you are craving some fast food, go for PInk Fish; your waist-line and health will be thankful!

78 Airport Boulevard
Jewel Changi Airport, #B1-261
Singapore 819666
Tel: +65 6909 9771
Daily: 10am – 10pm
Nearest Station: Changi Airport

PIZZA MARU (SOUTH KOREA)

Famous for their plethora of menu options: fusion-style pizzas, pasta, bibimbap towers and wildly-popular Korean fried chicken, the world’s largest Korean pizza chain has finally reached the shores of our sunny island.

The first of its kind in Singapore, despite serving what many would consider a more sinful dining option, Pizza Maru is dedicated to advocating a healthy-wellbeing concept. Its signature premium Korean pizzas make use of a special, nutrient-packed dough formula comprising of green tea and chlorella, along with 12 healthier grains which include rye, black rice, barley and oats. So, who’s up for some guilt-free pizzas?

930 Yishun Avenue 2
1 Northpoint Drive #B1-192/193,
Northpoint City (South Wing)
Singapore 769098
Tel: +65 6280 6196
Daily: 11am – 10.30pm
Nearest Station: Yishun

SHAKE SHACK (USA)

Arguably the most anticipated franchise opening in 2019, Shake Shack of American fame has finally arrived in Singapore! Known for serving up excellent no-frills burgers and fries, Singaporeans have continued to flock to the branch even months after its initial launch, craving a taste of the American (food) dream at the convenience of their doorstep.

Visitors must definitely try the franchise’s winning combo of ShackBurger (S$9.20++) and Crinkle Cut Fries (S$4.50). With its signature chunky and perfectly grilled beef patty, and the crisp thickness of fries under a generous blanket of cheese, Shake Shack has won the hearts of many across the world, and to no surprise, now the loyalty of many Singaporeans too.

78 Airport Boulevard
Jewel Changi Airport, #02-256
Singapore 819666
Daily: 10am – 10pm
Nearest Station: Changi Airport

SAYCHIIZU (THAILAND)

A new addition to Singapore’s food scene is SayChiizu, popular Hokkaido cheese toast brand from Thailand.

Besides their tasty, and somewhat entertaining, bestseller, you can also look forward to an array of colourful cheese-based beverages served in adorable packaging. For the love of all things stretchy, cute, and cheesy, this is one food concept opening you do not want to miss.

1 Harbourfront Walk
VivoCity #B2-K16,
Singapore 098585

SOCIAL PLACE (HONG KONG)

When we think of dim sum places in Hong Kong, we imagine the cosy traditional teahouses of yonder. Social Place, however, is a contemporary take on the cuisine, and elegantly melds the modern and the more time-honoured elements into a charming concept perfect for crowds of families and friends alike.

Likewise, Social Place showcases a similar balancing of the modern and tradition in its menu as well. Customers can go for the lusciously decadent Charcoal Custard Buns (S$8.80), or the sinfully tasty yolk-drenched Eggs (Ain’t) That Simple Sichuan fried chicken dish (S$22.80).

583 Orchard Road
Forum the Shopping Mall, #01-22
Singapore 238884
Tel: +65 8870 2288
Daily: 11.30am – 2.30pm, 6pm – 10pm
Nearest Station: Orchard

SHITAMACHI TENDON AKIMITSU (JAPAN)

Award-winning tempura and tendon restaurant, Shitamachi Tendon Akimitsu, made its debut at Plaza Singapura mid-2017 and has been wowing local crowds ever since. With more than 128 years of culinary experience, Shitamatchi Tendon Akitmisu promises to impress all diners with authentic tempura and tendon. And all that at an affordable price point too!

68 Orchard Road, #04-65/68
Plaza Singapura,
Singapore 238839
Tel: +65 6264 3390
Daily: 12pm – 3pm, 5pm – 10pm
Nearest Station: Dhoby Ghaut

TAI CHEONG BAKERY (HONG KONG)

Perhaps one of the better places to get egg tarts around, Tai Cheong Bakery is a must-try if you are a die-hard fan of Cantonese confectionary. Baked fresh in their outlets daily, each tart straddles the perfect mix of wobbly and crunch; every bite feels like sheer bliss!

More popular branches see a small crowd camping around the second they smell the buttery sweetness of the tarts being made. So, go early if you wish to nab yourself a box or two!

31 Lor Liput,
Singapore 277742
Mon to Fri: 10am – 10pm
Sat & Sun: 9am – 11pm
Nearest Station: Holland Village

TIM HO WAN (HONG KONG)

For delicious dim sum without burning too big of a hole in your wallet, Tim Ho Wan is your best bet. This dim sum restaurant from Hong Kong serves up a small yet tantalising range of dim sum classics, of which their Baked Buns with BBQ Pork is a must-have. Be warned, queues tend to pile up during lunch hour!

68 Orchard Road, 01-29A/52,
Plaza Singapura,
Singapore 238839
Tel: +65 6251 2000
Mon to Fri: 10am – 10pm
Sat & Sun: 9am – 10pm
Nearest Station: Dhoby Ghaut

WOLFGANG’S STEAKHOUSE (USA)

If the words “USDA Black Angus Beef, dry-aged and tender” are among your top few trigger words then Wolfgang’s Steakhouse is a restaurant you need to visit.

Famed for serving tender cuts of prime USDA Black Angus beef, each slab is dry-aged for about a month in their in-house proprietary ageing room, before being cooked under the masterful watch of the restaurant’s chefs. With such intense attention to detail and quality control, Wolfgang’s Steakhouse promises nothing less than beefy perfection for even the most discerning of diners.

YOOGANE (SOUTH KOREA)

Yoogane Singapore is one of the most popular chicken galbi restaurants in South Korea. Having been established nearly 3 decades ago in Busan, South Korea, the brand has over 130 outlets and counting. With hoards of customers pledging loyalty to the franchise, there is little doubt that Yoogane is worth visiting for authentic Korean food that is both delicious and comforting.

Aside from their famed chicken galbi, Yoogane in Singapore also features a collection of popular dishes such as the iconic Army Stew, Dosirak, and newly launched Korean-style fried chicken that features three lip-smacking flavours.

4 Tampines Central 5,
Singapore 529510
Tel: +65 6544 1098
Daily: 11.30am – 10pm
Nearest Station: Tampines

Few things come close to the sheer majesty that sinking one’s teeth into a quality steak entails; the flavour of buttery beefiness oozing all over the tongue, enveloped by a smoky flavour and brought to life with speckles of sea salt. Cooked perfectly, be it roasted and finished under a broiler, grilled or even sous vide, a properly cooked steak can be life-changing. Period.

A good steak will always reign supreme among the food-obsessed and is almost always money well spent. Whether you’re looking to spend lavishly, indulging in the crème de la crème of beefy divinity or simply a more economically-friendly alternative just to curb your cravings, here is our list of 11 places in Singapore to get a very, very good steak.

AKIRA BACK

Located in the heart of the designer hotel, JW Marriott Singapore South Beach, this glitzy outfit by award-winning chef Akira Back features innovative dishes centred around modern Japanese cuisine with a touch Korean influences. We are huge fans of their Charcoal-Grilled Ribeye, a 350-day grain fed Wagyu behemoth that packs insane amounts of flavour.

30 Beach Road
JW Marriott Singapore South Beach
Singapore 189763
Tel: +65 6818 1914
Sun to Thu: 12pm – 2.30pm, 6pm – 10pm
Fri & Sat: 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Esplanade/ Raffles City

BEDROCK BAR & GRILL

This modern steakhouse exudes a rustic, almost roughed up, vibe with its many granite and wooden elements, which is the sort of mood that’s befitting of their food. Their steak is simply out of this world, selected and prepared by a team of passionate individuals who pour their heart and soul into selecting only the best quality beef, dining here is always a memorable experience. Simply done, what you get is a perfectly cooked steak, seasoned appropriately and topped with a dollop of butter.

96 Somerset Road, #01-05
Pan Pacific Serviced Suites Orchard,
Singapore 238163
Tel: +65 6238 0054
Daily: 12pm – 3pm, 6pm – 11pm
Nearest Station: Somerset

BISTECCA TUSCAN STEAKHOUSE

If you’ve never enjoyed a steak the way the Italians do, then you really need to head over to Bistecca Tuscan Steakhouse. They’re famous for their Bistecca Alla Fiorentina — a thick cut, char-grilled T-bone steak that’s good for sharing among 2 or even 3 people. Prepared the traditional Tuscan way, their steaks are grilled over a wood-fire and at immensely high temperatures, producing a gloriously charred crust and tender, juicy meat.

26 Mohamed Sultan Road
Singapore 238970
Tel: +65 6735 6739
Mon: 6pm – 10pm
Tue to Sun: 12pm – 2pm, 6pm – 10pm
Nearest Station: Fort Canning

CUT BY WOLFGANG PUCK

Opened by celebrity chef Wolfgang Puck, this modern steakhouse at Marina Bay Sands impresses with its swanky interiors and quality service. While the appetisers alone are enough to entice, we suggest saving room for the main affair—their steak. Whether you opt for their Filet Mignon or Ribeye, you’ll leave thoroughly satisfied with your mind completely blown.

2 Bayfront Avenue B1-71, Galleria Level
The Shoppes at Marina Bay Sands
Singapore 018972
Tel: +65 6688 8517
Sun to Thu: 5.30pm – 10pm
Fri & Sat: 5.30pm – 11pm
Nearest Station: Bayfront

FAT COW

A place where terrific food, culinary finesse and Japanese hospitality culminate, Fat Cow is one restaurant that offers diners one of the best steaks in Singapore. While their omakase might be their strong point, they are most famous for their variety of premium quality Wagyu beef—hence the name. The marbling on their signature cuts is enough to swoon over but seared over a hot grill, they release a flavour complexity that’s rich, buttery and delicious.

Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

MORTON’S THE STEAK HOUSE

If you’re in a jacket and tie sort of mood, then Morton’s The Steak House is one to consider. Evoking the same archetypal atmosphere of a classic high-end steakhouse in New York, the restaurant beautifully encapsulates the classic, speakeasy-style of American fine dining. This steakhouse juggernaut in Mandarin Oriental is known for many things, but if steak is what you’re after, we’re confident that the wet-aged Prime Ribeye Steak and the colossal 48-ounce Porterhouse will do the trick.

5 Raffles Avenue, Fourth Storey
Mandarin Oriental,
Singapore 039797
Tel: +65 6339 3740
Mon to Sat: 5.30am – 11pm
Sun: 12pm – 9pm
Nearest Station: Promenade

OPUS BAR & GRILL

It’s captivating ambience, coupled with its surprising affordability, makes Opus Bar & Grill perfect for virtually any occasion. These folks take grilling seriously and pride themselves on serving only top quality stuff from sustainable sources. In the mood to indulge? Then you should definitely opt for their 1kg Black Angus Porterhouse. Cooked over white-hot coals, the meat develops a beautifully caramelised and smoky flavour along with a buttery, beef goodness.

Hilton Singapore
581 Orchard Road, Lobby Level
Tel: +65 6730 3390
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

RUTH’S CHRIS STEAK HOUSE

This posh, upscale outfit located in Marina Mandarin Hotel boasts an award-winning wine list and a repertoire of fine steaks. The restaurant prides themselves on their signature method of broiling and seasoning their steaks, a perfected art that ensures each cut of the USDA Prime beef arrives at the table, perfectly cooked and sizzling on a 500° plate.

Raffles Boulevard
Marina Mandarin Hotel
Singapore 039594
Tel: +65 6336 9093
Daily: 11.30am – 3pm, 5.30pm – 11pm
Nearest Station: Esplanade

SHATOBURIAN

A clever play on the word ‘chateaubriand’—which is a prime tender cut of wagyu—Shatoburian is the most talked-about Japanese yakiniku restaurant in town now. Famed for their extensive menu of prized Hida wagyu cuts, this contemporary Japanese BBQ restaurant is a heaven for wagyu aficionados.

On the yakiniku menu, you can choose from thin-slice, normal-slice as well as steak cuts such as Ribeye and
Chateaubriand (S$150)—Shatoburian’s prized cut—which is 120g of the most tender and best cut of the tenderloin.

Shatoburian
390 Orchard Rd, #02 – 08, Singapore 238871
Tel: +65 6904 3308

THE FEATHER BLADE

Inspired by the famous London steakhouse Flat Iron where founder Sheen Jet Leong honed his skills, The Feather Blade specialises in their signature Feather Blade steak. But what makes The Feather Blade different from Flat Iron is its Asian-inspired sides and sauces.

61 Tg Pagar Rd, Singapore 088482

WOLFGANG’S STEAKHOUSE

If the words, USDA Black Angus Beef, dry-aged and tender are among your top few trigger words then Wolfgang’s Steakhouse is a place you must visit. No doubt a splurge, what you do get is a top-quality steak that arrives at the table piping hot with a gorgeous caramelised crust. All their steaks are dry-aged in-house for about a month, allowing the meat to dry out and develop an even more intense beef flavour.

1 Nanson Road
InterContinental Singapore Robertson Quay #02-01
Singapore 238909
Tel: +65 6887 5885
Daily: 11.30am – 11.30pm
Nearest Station: Clarke Quay

WOOLOOMOOLOO

When it comes to a proper, immaculate steakhouse experience, few keep it as real-deal as Wooloomooloo. From their elegant, woody decor and classic trimmings, right down to their variety of classic steak cuts, this restaurant is among the best places for a good, hearty steak. Begin with a dozen oysters on the half shell before taking on their signature Wooloomooloo Steak, a 12-ounce beast of a ribeye, wet-aged for 4 weeks and marinated with Cajun spice.

2 Stamford Road
Swissotel The Stamford, Level 3
Singapore 178882
Tel: +65 6338 0261
Mon to Fri: 12pm – 11.30pm
Sat & Sun: 11.30am – 11.30pm
Nearest Station: City Hall

One of the newer additions to Sunshine Plaza’s slew of hidden food gems is Steakville, a humble hole-in-a-wall that serves up some seriously good steak as well as a myriad of other enticing mains.

Striving to bring the “farm to table” dining experience, Steakville sources their beef from specific farms, ensuring that only the best quality beef is chosen. Costing only S$15 for a hanger steak, we were beyond impressed given the quality of it. On top of their food, they also serve solid artisanal cuppas as well as an array of cocktails.

Located within walking distance from NAFA and Kaplan, this new steak joint is definitely a great hangout spot for students as well given its location and affordable prices.

With only 6 curated mains to choose from, Steakville keeps its menu offerings limited to ensure that quality is prioritised above all.

This small, 25-seater restaurant is decorated with wooden furnishings and gentle lighting, making it a cosy space for an intimate meal.

Starting our meal off proper with something to snack on, we opted for Steakville’s Italian’s Truffle Fries (S$12++) that features a bowl filled to the brim with truffle-infused shoestring fries, accompanied by a side of their house-made truffle mayonnaise dip.

Salted just right and topped with a generous topping of shaved parmesan, it was pretty decent by our standards although we wouldn’t necessarily it was the best we’ve tried.

Coming to a place with a name like Steakville and trying anything but steak would be pretty silly, which was why it didn’t take long before we settled on their Signature Hanger Steak (S$15++) and it was hands down one of the better steaks we have tried.

Served with a House Leaf Salad, beetroot purée, truffle mustard and Maldon sea salt and costing only S$15++, you get a decent portion of steak that is pan-seared to perfection.

The steak was perfectly charred and incredibly juicy and tender on the inside. Even though the beef tastes excellent on its own, the combination of the subtly sweet beetroot purée and umami-packed truffle mustard really enhances the flavour of the meat tenfold.

We also got the Seared Norwegian Salmon (S$15++) that comes with a generous piece of pan-seared salmon, salad, beetroot purée and herb-infused honey mustard dip.

The seared salmon was cooked decently but our only gripe would be the fact that the skin was not as crispy as we had liked.

However, the salmon was really soft and flaky just the way we like it. A tad salty at first, but soon balanced out when dipped into their special, sweet and tangy herb-infused honey mustard dip.

Steakville
91 Bencoolen Street,
Sunshine Plaza #01-56
Singapore 189652
Mon to Sat: 12pm – 3pm, 6pm – 10pm
Closed on Sundays
Nearest Station: Bencoolen

With its extensive array of succulent and high-quality Japanese Wagyu beef that is specially curated from different regions of Japan, Fat Cow is one of the best steak restaurants in Singapore and our go-to place whenever our carnivorous urges kick in.

Presenting the new Chef’s Table Omakase headed by Chef Shigeru Kasajima—a seasoned Japanese chef with many decades of French culinary skills under his belt—allow your senses to take flight as Fat Cow takes you on an edible trip like you have never experienced before.

Every item on the Omakase menu is specially curated and designed by Chef Kasajima himself. From delicate and bright tasting starters to a stellar line-up of sashimi and sushi options, what you can expect from this dinner situation is an array of alluring flavours that will have you drooling between courses.

For foodies looking for a lavish and elevated gastronomic experience, Fat Cow’s Chef’s Table Omakase is available at S$120++ per pax during lunch and S$280++ per pax during dinner. Only eight counter slots are available per session so you better snag those seats quick—especially since that from now until 31 March 2018, you can quote “ladyironchef” upon making your reservations to enjoy a 10% discount off Fat Cow’s omakase menus.

High ceilings and a heavy emphasis on wooden elements and bright amber lights give this space a rather warm and cosy vibe.

Helmed by Chef Shigeru Kasajima, the Omakase dining room offers an exclusive and intimate dining experience for discerning guests. With a sleek counter that sits just eight, guests are able to witness his culinary prowess that embodies the very best of Japanese precision and French flair.

With the opportunity to interact directly with the chef, each guest gets to enjoy a highly personalised dining experience and the calming ambience also allows diners to marvel at Chef Kasajima’s intricate preparations with minimal disturbance.

FAT COW’S CHEF’S TABLE OMAKASE DINNER

We had the Chef’s Table Omakase Dinner (S$280++ per pax) and our sensorial gastronomic trip commenced with four different starter items—each boasting delicate yet refreshing flavours that helped ease us into the heavier courses.

The first tasting platter that greeted our eyes consisted of three different components, of which the stand-out was undoubtedly the marinated egg yolk. For a better idea of how it tastes, think tasty and luscious ramen egg without the egg white.

Served in a martini glass, the Japanese Fruit Tomato Cocktail comprises a chilled Japanese tomato, sweet and sour jelly (Tosazu Jelly), white fish, uni and Oba leaf pesto sauce. Every mouthful was a combination of bright flavours that were nicely underscored by savoury and umami notes.

The Yude Kani (crab) features sweet flakes of handpicked crabmeat mixed with earthy Kani miso. The crabmeat is complemented with Chef’s Kasajima’s special sanbaizu sauce and a tiny dollop of yuzu foam that sits neatly above it. The citrusy qualities helped to balance out the robust flavour of the crabmeat nicely, resulting in a surprisingly refreshing starter.

The tai fish head soup was a much-needed soul booster—hot, comforting and a great palate cleanser.

The sashimi offering is a line-up of Shima-aji (Striped Jack) sashimi with Himalayan pink salt freshly grated over top, Tsubugai (whelk) sashimi and Kinmedai (snapper) Sashimi. Each sashimi item was fresh and we also appreciated the chef’s use of freshly grated wasabi instead of the conventional powdered version.

Depending on the day’s catch, look forward to the delightfully succulent Botan Ebi. Large, clear water prawns come served with a ponzu dipping sauce infused with umami-packed truffle oil. Before you lower the prawn into your mouth, you are first hit with the robust aroma of truffle, followed by the salty, citrusy profiles of the ponzu sauce.

This was easily the best item of the omakase dinner menu.

Lightly-grilled Grade 4 Ohmi Wagyu ribeye comes served with Chef’s “secret recipe” ponzu sauce and a creamy goma dare sauce. The dish comes with three slices of beef, allowing you to savour the experience with each dipping sauce or simply on its own to soak in the natural beefy flavours of the Wagyu.

The Chef’s Table Omakase dinner comes with 10 pieces of nigiri sushi. The sushi selection encompassed a smorgasbord of fresh ingredients that were each carefully executed so as to not overplay one another.

The sushi line-up featured Aburi Otoro sushi, grilled foie gras sushi, baby leeks, sour plum paste and bonito flakes sushi, Maguro Zuke (marinated tuna) sushi, Anago (fresh water eel) sushi as well as the astonishingly refreshing Hotategai (sea scallop) with yuzu foam and grated lime zest.

The uni (sea urchin) sushi was phenomenal and a true luxury to behold. Generous spoonfuls of uni are neatly placed over sushi rice and upon that first mouthful, flavours of the ocean come bursting through.

One of the highlights was the Chef Kasajima’s insanely decadent signature ‘Surf & Turf’ sushi that heaved Wagyu beef tartare, uni, amaebi and ikura. While it seemed at first like a flavour overkill, we were surprised at the different textures present—from the light popping of the ikura to the chewy amaebi, every component could be felt (and tasted) prominently.

The omakase dinner ends off with a hot, hearty bowl of miso soup, a sweet tamago egg (branded with the initials ‘FC’) as well as sliced Japanese pears.

FAT COW’S A LA CARTE MENU ITEMS

At S$98++, the Fat Cow Premium Donburi is possibly the most decadent Japanese rice bowl out there. Served on a bed of rice is a perfectly grilled slab of Wagyu steak accompanied by pan-seared chunks of creamy foie gras, uni, Ikura, caviar and an onsen egg.

This extravagant dish seduced us with its heady aroma of truffle, smoke and vibrant colours. The Wagyu stood up well against the fresh uni, caviar and ikura and although this rice bowl is by no means affordable, it certainly lives up to its price point with each component being executed perfectly. On the contrary, if you think about it, it is actually very value-for-money for all that premium ingredients you get in one bowl!

If you love cod, then the Gindara Saikyo Yaki (S$48++) is sure to get you reminiscing about it for days. Miso-licked black cod is grilled and served alongside pickled ginger root. The miso added a sweet and savoury quality to the fish and its charred exterior provided a secondary depth of flavour.

Fat Cow’s Chef’s Table Omakase Dinner at Fat Cow (S$280++ per pax) comes with starter, appetiser, fish soup, crab, wagyu, seasonal sashimi, 10 pieces of nigiri sushi, Akadashi Miso Soup, Japanese omelette and Japanese fruits; what you will be paying for is fresh and seasonal produce of the highest quality.

Otherwise, you can also go for the Chef’s Table Omakase Lunch (S$120++ per pax) which consists of a starter, appetiser, 8 pieces of nigiri sushi, Akadashi Miso Soup, Japanese omelette and dessert.

From now till 31 March 2018, reember to quote “ladyironchef” upon making your reservations to enjoy a 10% discount off Fat Cow’s omakase menus.

Fat Cow
Camden Medical Centre #01-01/02,
1 Orchard Boulevard,
Singapore 248649
Tel: +65 6735 0308
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Orchard

This post is brought to you by Fat Cow.

]]> https://www.ladyironchef.com/2017/11/fat-cow-omakase/feed/ 0 https://www.ladyironchef.com/2017/10/akira-back/ https://www.ladyironchef.com/2017/10/akira-back/#comments Fri, 06 Oct 2017 07:30:14 +0000 ladyironchef http://www.ladyironchef.com/?p=146322 Continue reading →]]>

It is not every day you find a restaurant that fuses an unconventional mix of flavour profiles, but Akira Back at JW Marriott Singapore South Beach is one of those places that prides itself on its unique approach and sets itself apart from the rest of the pack in more ways than one.

The restaurant by celebrity Chef Akira Back features innovative dishes centred around modern Japanese cuisine with Korean accents. Kicking off its new weekend brunch menu, guests will be enticed with an unlimited variety of appetising tempura and sushi rolls in addition to their stellar 3-course meal.

Available at S$98++ per person on Saturdays and Sundays from 12 to 3pm (last order at 2.30pm), Akira Back’s brunch menu offers four new options for mains and two desserts to choose from (one of each per pax), allowing guests to mix and match elements encompassing different flavour accents and cultural influences so as to achieve a customised and delectable meal.

Through his many travels, Chef Akira Back has acquired a multitude of culinary inspirations which he applies to the food he creates, dishing out incredible and whacky creations that intricately fuse elements from the places that he has visited, without being too overbearing on the palate.

Look forward to a bit of excitement and adventure when you dine in this signature restaurant at JW Marriott Singapore South Beach because you will not find an experience quite as exquisite as this elsewhere.

STARTER – AB PIZZA (TUNA OR MUSHROOM)

The weekend brunch menu kicks off with a starter of the highly acclaimed AB Pizza which you can have topped with either tuna or mushroom. Created by Chef Akira himself to help ease Americans into eating raw fish, this fusion of East and West is truly one of the best things you could ever put into your mouth.

The pizza comes on a thin, crisp tortilla base spread with an umami aioli, topped with thinly sliced tuna and a dash of truffle oil. Fine sprigs of micro shiso are also added to enhance the visual appeal of this dish.

Every bite fills the palate with robust umami-packed goodness, which is nicely underscored by the gentle crackling of the thin crust.

MAIN OPTION 1 – HAMACHI KAMA

Hamachi Kama refers to yellowtail (Hamachi) collar, which is the fattiest and juiciest part of the fish. It is usually grilled or broiled, allowing the fat to render so as to achieve perfectly crisp skin.

Here at Akira Back, this dish is done to the utmost perfection. The flesh is tender enough that you can easily scrape it off the cartilage with chopsticks, and the ginger balsamic dressing that comes served on the side does well to cut through the richness of the fish collar.

MAIN OPTION 2 – CHIRASHI DONBURI

Neatly and intricately placed atop furikake brown rice, we were impressed by the colourful assortment of cubed sashimi, tamago, fish roe and avocado. The chunks of fish are much thicker than you get in most places and the addition of avocado, although not uncommon, adds a creamy buttery texture to the dish that we really enjoyed.

MAIN OPTION 3 – SPRING CHICKEN

The Spring Chicken is the ideal main to have if you want something relatively light without sacrificing flavour. The chicken pieces are marinated overnight in miso, resulting in tender and outrageously succulent meat. It is glazed with yuzu kosho—a fermented condiment made from green chilli, salt and the juice and peel of the yuzu fruit.

The miso really tenderised the chicken and added enhanced its flavour without being too salty; the glaze brightened up the flavours of the dish with its citrusy notes while giving it a subtle spicy kick at the same time.

MAIN OPTION 4 – PORTERHOUSE STEAK

The Porterhouse Steak (available with a supplement of S$20) is one that will delight steak aficionados. A generous bone-in, Porterhouse cut of Australian Angus beef is seasoned with a house-innovated coffee-spice blend that, once grilled, boasts a deep earthy and smoky flavour.

As much as the steak tastes amazing on its own, try it with the bordelaise sauce, which is made with fermented black garlic, for a heightened umami note.

This massive steak is ideal for sharing between 2 people (hence the one-time supplement of S$20) and steak lovers should know that you really get bang for your buck with this cut. It was the highlight of our brunch and it would be yours, too.

FREE-FLOW TEMPURA AND SUSHI ROLLS

The best part of this stunning brunch is the wide variety of unlimited cooked-to-order tempura and sushi rolls that come as part of the brunch menu.

Take your pick of seafood and vegetable tempura such as the classic ebi (shrimp), ika (squid), anago (conger eel), shiitake, enoki and loads more.

And if you are really out to indulge, go for the nine different varieties of sushi roll types, from the hosomaki—the humble thin rice rolls containing one singular ingredient —to the uramaki, inside-out rolls otherwise commonly known as California rolls.

One of our favourites is the signature Godzilla Roll, which filled with unagi, and topped with sliced avocado and bits of diced strawberry. It took us a while, but we soon figured out how this unassuming dish bore a resemblance to the iconic dinosaur-like monster—think avocado as its green skin, and the strawberry signifying Godzilla’s frenzied eyes.

DESSERT OPTION 1 – AB CHEESECAKE

No brunch would be complete without rounding off with a sweet treat, but at the same time, you would not want something too heavy. Which is why, the menu has been carefully and thoughtfully planned out to include two desserts—the AB Cheesecake and the Pillow. You have a choice between both.

The AB Cheesecake is as rich as a cheesecake should be but the mild acidity from the coconut-lime sorbet and the apricot compote does well to cut through that.

DESSERT OPTION 2 – PILLOW

The Pillow, on the other hand, is essentially an Earl Grey-perfumed white chocolate mousse with morello cherry that is served with chocolate ice cream and a honey-nougat wafer–the perfect indulgence for chocolate lovers.

Weekend brunches are always something everyone looks forward to and with this enticing line-up at Akira Back, there is no questioning where you should be headed to this weekend.

Enjoy this stellar weekend brunch at S$98++ (per pax) on Saturdays and Sundays from 12 to 3pm. Alternatively, you can drop by Akira Back during weekdays for their lunch, as they have also introduced new 3-course set lunches as well.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 3 miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Akira Back
30 Beach Road
JW Marriott Singapore South Beach
Singapore 189763
Tel: +65 6818 1914
Sun to Thu: 12pm – 3pm, 6pm – 10.30pm
Fri & Sat: 12pm – 3pm, 6pm – 11pm
Nearest Station: Esplanade/ Raffles City

This post is brought to you by JW Marriott Singapore South Beach.

If the words, USDA Black Angus Beef, dry-aged and tender are among your top few trigger words then great news for all you steak and meat aficionados, because Wolfgang’s Steakhouse is opening its first outlet in Singapore!

Making its debut on 14 October 2017, this New York institution will open its doors at the InterContinental Singapore Robertson Quay.

Wolfgang’s Steakhouse is famed for serving tender cuts of prime USDA Black Angus beef, which are dry-aged for about a month in their in-house proprietary ageing room and cooked using traditional methods.

Photo Credit: Wolfgang’s Steakhouse

The original Wolfgang’s Steakhouse in New York was started by father-son duo, Wolfgang and Peter Zwiener in 2004. Wolfgang had over four decades of experience at the legendary Peter Luger Steakhouse in Brooklyn.

Photo Credit: Wolfgang’s Steakhouse

All steaks, from the rib-eye to the filet mignon, arrive piping hot with a caramelised crust on the outside and melt-in-the-mouth tender meat on the inside.

The restaurant offers lunch, happy hour and dinner daily, but stay tuned for the launch of their new weekend brunch menu on Saturdays and Sundays—14 October needs to arrive sooner because our bellies can barely contain the excitement!

Wolfgang’s Steakhouse
1 Nanson Rd
InterContinental Singapore Robertson Quay, 2nd Floor
Singapore 238909
Daily: 11.30am – 11.30pm
Nearest Station: Clarke Quay

Opus Bar & Grill is an intimate and modern grill restaurant which also happens to serve some of the best steaks in Singapore. Located on the ground floor of Hilton Singapore, the restaurant’s secret recipe in divine meat lies in its specially commissioned Himalayan salt tile dry-aging cabinet, charcoal grill, and the usage of only excellent prime cuts and high-quality ingredients.

Executive Chef Vijay and his culinary team mean business when it comes to meat. From the way that each individual cut is treated—from the aging process right down to the actual cooking—we know that we can always depend on them for a quality steak feast every time!

We went down recently to sample the new menu and we can’t wait to share our dining experiences with you! With any order of Opus steak, enjoy 2-hour free-flow red, white and sparkling wines from 7pm to 9pm (Sundays to Thursdays) and 50% off on selected wine by the bottle (Frdays & Saturdays).

Quote “LIC80OPUS” upon making reservations to enjoy 1 complimentary signature dessert (limited for the first 80 bookings). You have the option of either the Charcoal Grilled Banana or the Grilled Honey Pineapple Dessert.

The fact that Opus Bar & Grill is situated in a 5-star hotel like Hilton Singapore may seem rather daunting to most, but contrary to what you may think, prices for premium steaks here are actually incredibly affordable!

Considering that the most affordable option of steak begins at only S$58++, that amount coupled with the unlimited amount of wines is a great deal in itself.

We began our epic meat feast with the 1.2kg Black Angus Porterhouse Steak (S$128++). A sizeable beauty like this can easily be shared among 2 to 3 diners. The steak is carefully grilled upon an open-flame charcoal grill for an ideal flame-licked crust.

For the uninitiated, a porterhouse steak is a great steak to get if you want a double whammy of both tenderness and true beefy flavour. A porterhouse steak (or T-bone steak) consists of a bone shaped like a letter ‘T’ that divides two different cuts: the strip and the tenderloin.

The strip generally has a better marbling which gives you more beefy flavours once cooked. The tenderloin, on the other hand, as its name suggests, is incredibly tender and cuts almost as easily as butter.

The steaks at Opus Bar & Grill begin with 18 to 36 days of dry-aging in a one-of-a-kind Himalayan salt-tiled cabinet. The in-house curation makes a tasteful difference in flavour and juiciness of the steak that true steak lovers will surely be able to appreciate.

On top of that, you can choose from a selection of flavoured salts, sauces and delectable side orders to go with the steak, although honestly, the grilled-to-perfection steak is more than capable to hold its own.

The flavoured salts include paprika, lava, and rosemary. The paprika was a hot favourite as it provided a heightened intensity of smoke which complemented the grilled porterhouse really well. The sauces include green peppercorn, bone marrow with red wine sauce, and a decadent béarnaise sauce.

And then, there is a new pork dish on the menu too.

With most grilled pork dishes, many would assume the end product to be dry and bland. But contrary to the popular notion, we were truly astounded by how the chefs here managed to nail it just right. The 300g DeRaza Ibérico Pork Rack (S$35++) was as moist and succulent as it was flavourful.

The pork was incredibly tender and it went exceptionally well with the béarnaise sauce. To create a flavour explosion in one mouthful, try having it with a small pinch of the paprika salt along with a generous dollop of the béarnaise sauce.

The 300g Australian Rack of Lamb (S$38++) was cooked to just the right doneness. The strip of fat that lines the top of the rack was rendered out completely, making it so irresistibly crispy and delicious; this is something that will drive lamb lovers crazy.

The inside was pink and juicy, retaining the subtle gaminess of lamb. That, coupled with the charred exterior made for a very intense flavour explosion. We recommend having this with the rosemary salt as the herb really lifts the flavour of the lamb tenfold.

The variety of sides to complement your steak dinner at Opus Bar & Grill is stunning. We had the truffle fries, grilled green asparagus, a salad consisting of fresh arugula, vine tomatoes and shaved parmesan and a smoked risotto with leek and pecorino.

All sides are affordably priced at only S$6++. It is also good to note that the aforementioned items are all gluten-free!

Every item tasted great but the one side that stood out the most was the truffle fries. Thick cuts of potato are deep fried till beautifully golden and crunchy and drizzled over with copious amounts of truffle oil—the perfect pairing to any good steak.

An epic meal like that would not be complete without great desserts. At Opus Bar & Grill, we highly recommend the house special Charcoal Grilled Banana served with smoked caramel and a coconut-calamansi flavoured ice-cream (S$12++) and the Grilled Honey Pineapple (S$12++).

At Opus Bar & Grill where mostly every item is grilled, you can expect no different when it comes to their desserts.

The grilled banana was beautifully grilled giving it a nice sheen and a stunning aroma. The grilled banana comes with a scoop of coconut and calamansi flavoured ice-cream. The sharp acidity of the ice-cream did well to cut through the bittersweet caramel flavour of the grilled banana making this a perfect dessert to wrap up such an epic meal.

This gorgeous pineapple treat is grilled and the exterior achieves just the right amount of caramelization, but still has its juice fully retained. The dessert is then garnished with delicious crumbles and a rum sauce.

Overall, the captivating ambiance and affordability make Opus Bar & Grill perfect for virtually any occasion—be it an anniversary dinner, family reunion or company’s celebratory dinner. A private dining room that can accommodate up to 20 seated guests is available too.

Our readers can quote “LIC80OPUS” to get a complimentary Charcoal Grilled Banana or Grilled Honey Pineapple worth S$12++ respectively with a minimum spend of S$80 in a nett bill.

We need not explain how easy that is, right? This amazing offer is limited to one redemption per table and is limited to the first 80 redemptions per night.

What are you waiting for? We will see you at Opus Bar & Grill because we are definitely returning for more good meats.

Opus Bar & Grill
www.singapore.hilton.com/opus
Hilton Singapore
581 Orchard Road, Lobby Level
Tel: +65 6730 3390
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

Newly opened contemporary restaurant Ash & Char sits in the heart of Singapore’s CBD. The gastro-bar—opened by the team behind Rise & Grind Coffee Co—is just a short walk away from Tanjong Pagar MRT Station and Telok Ayer MRT station.

Ash & Char derived its name from the primary cooking techniques used for its dishes. Do not let the fancy interiors put you off; the menu is actually surprisingly affordable. The scrumptious main courses here range between S$15++ to S$21++ for a scrumptious plate of Aglio Olio and Hanger Steak respectively.

The versatile venue is perfect for business luncheons, dinner dates and even after-work drinks.

The Hanger Steak (S$21++) was cooked to medium rare, but we thought the soft and chewy slices were leaning towards rare doneness instead. The 150-day grain-fed Angus steak is served with charred baby romaine lettuce, tomatoes, garlic flakes and a semi-spicy pickled jalapeño purée.

Ash & Char’s Korean Chicken Burger (S$17++) was served with crisp sweet potato fries. Succulent marinated fork-tender Korean fried chicken, in-house fermented kimchi and refreshing apple slaw are sandwiched between two fluffy sesame buns.

If you are torn between the Korean Chicken Burger and the Hanger Steak, we say go for the burger instead.

We also recommend the Bacon & Mushroom Carbonara (S$16++). Al dente penne pasta is cooked in fragrant white wine and served with aromatic mushrooms, crispy garlic flakes, streaky bacon and a sous vide egg.

Ash & Char
#01-03/04, 21 McCallum Street
Singapore 069047
Tel: +65 9132 8880
Daily: 11am – 11pm
Nearest Station: Telok Ayer

About the writer:
Hui Jun Ng is a staff writer for ladyironchef. She previously worked in the food and marketing industry. She loves travelling and enjoys exploring underrated destinations. In her free time, you will find her indulging in coffee and her all-time favourite local dish – bak chor mee.

The East of Singapore is where one will find plenty of hidden treasures. While there are many concept cafes out there, To-gather Cafe in Bedok (next to Fengshan Market) is one gem where you can unwind from work.

Walk into the cafe and you will notice that cursive writings of inspirational quotes and song lyrics fill up the walls in the most elegant manner. There is also a wall featuring post-it notes with messages and compliments penned down personally by customers.

Inspired by an all-time favourite childhood song “The More We Get Together”, the owners of To-gather cafe aims to create a homey ambience concept where people gather together over a good meal and artisan coffees. The cafe offers delectable signature dishes and the most flavourful desserts to end your meal with.

The best part? Most of the main courses are affordably priced under S$12. To-gather Cafe is one place where you can have a good meal without breaking the bank.

GRILLED TENDERLOIN OF BEEF

We are mentioning this dish first because everyone agreed unanimously that this was the best.

Everything about the Grilled Tenderloin of Beef (S$24.90) just clicked together—the soft tenderloin steak grilled to pinkish medium rare doneness, with an addictive black pepper sauce and fragrant truffle oil, complete with mash potatoes and seasonal vegetables.

BRAISED BEEF PASTA

If having a beef steak is too much for you, go for the Braised Beef Pasta (S$11.90). We enjoyed the warm creamy spaghetti jazzed up with colourful bell peppers, button mushrooms and caramelised onions. The star ingredient of this pasta dish is the slow braised beef brisket. We always appreciate the flavours of a long simmered sauce; rich, aromatic and very tender.

The star ingredient of this pasta dish is the slow braised beef brisket. We always appreciate the flavours of a long simmered sauce; rich, aromatic and very tender.

PORK CORDON BLEU

The Pork Cordon Bleu (S$11.90) at To-gather Cafe is coated with a crispy crust of bread crumbs and we were greeted by a generous portion of ham and cheese stuffing when we pulled the pork loin apart.

It is important that the chef has the skills to ensure that the top layer has been deep fried to form a crispy casing, while the meat inside remains juicy. We are glad to say that the one at To-gather Cafe is worth trying. The Pork Cordon Bleu comes with fries and fresh salad drizzled over with light mustard sauce.

GRILLED PANDAN CHICKEN CHOP

Chicken chop may be a common item on most menus but Pandan Chicken Chop? Now that’s something we have to mention. The folks at To-gather Cafe have reinvented what used to be a run-of-the-mill food item into an interesting dish you cannot help but notice.

The marinated grilled chicken chop (S$9.90) is marinated with, of course, pandan and doused in a light coconut sauce. To spice things up a little more, a spoonful of pineapple salsa—made from scratch within the premises—is placed atop the chicken chop.

This is something the older folks can try if you are planning to visit with your family!

ARTISANAL COFFEE AND DESSERTS

The baristas at To-gather cafe have the usuals to serve you—Caffe Latte (S$4.20) and Cappuccino (S$4.20); and if you are more inclined towards tea, try the Matcha Latte (S$5.20). If you do not know, yes, Matcha Latte has no coffee in it.

You know what is the one dessert that got all of us swooning? The Homemade Hojicha Swiss Roll with Thick Hojicha Shot (S$5.90), a new item that is launched earlier this month. The idea of serving the dessert with a shot of Hojicha Latte is so that you can take sips in between bites because Swiss rolls tend to be dry; yes, we were so incredibly impressed by this “little touch”.

By the way, the Hojicha used for this dessert is made of premium Hojicha powder imported directly from Japan!

To-gather Cafe’s Matcha Lava Cake with Vanilla Gelato (S$7.20) has been making its rounds on Instagram in the last two years. It comes with a distinctively rich matcha flavour and a single scoop of vanilla gelato,

Come November 2016, To-gather Cafe will be celebrating its third birthday! And in conjunction with their birthday celebrations, they will be returning to society by donating a part of their proceeds to a social enterprise that provides clean water for rural communities.

Bring your family and friends over to this nostalgic cafe for a meal in the heartlands. After all, this is what To-gather Cafe is all about—the more we get together, the happier we’ll be!

And while you are at it, don’t forget to check out all the murals on the wall! They are done by local artists and it does not hurt to have a photo or two of it on your Instagram account!

To-gather Cafe
#01-25/27
84 Bedok North Street 4
Singapore 460084
Tel: +65 6445 1011
Daily: 11am – 10pm
Nearest Station: Bedok

This post is brought to you by To-gather Cafe.

Beefing up their game – pun intended – Hilton Singapore’s Opus Bar & Grill introduces carefully selected prime grade Greater Omaha steaks, a great addition to their already amazing Australian steaks line-up. The success story behind Opus Bar & Grill’s iconic steaks comes from their open-flame charcoal grill and the use of a Himalayan salt tile dry-aging cabinet to dry-age the signature Australian Rangers Valley OP rib.

Steak prices for the newly-launched Greater Omaha Steaks are priced from S$68++ only and that’s supreme value for quality steaks! Non-steak lovers also have new fish and chicken options to look forward to.

Here’s the cherry on top – you can enjoy free flow house wines with every steak order! Steaks and wine; ain’t it going to be a wonderful night?

The highlight of the night goes to Opus Bar & Grill’s new selection of three prime grade cuts from U.S. Greater Omaha which are known for having strict requirements in keeping up to the high standards of the United States Department of Agriculture (USDA).

The 220g U.S. Greater Omaha steaks that are served to you are certified 100 days corn-fed beef cuts that taste well on its own without the need for extra seasoning.

The 220g US Prime Cut 100-Days Corn-Fed Sirloin (S$68++) is a cut that everyone can enjoy. It is a mix between the juicy fatty ribeye and meaty tenderloin, with a delicate, marbled texture and a slightly smoky flavour.

We love the green peppercorn sauce with this steak, or just a simple and light sprinkle of salt.

If you love a juicier and more intensely buttery steak, ribeye cuts are always the best. It was unanimous – the 220g US Prime Cut 100-Days Corn-Fed Ribeye (S$88++) was everyone’s favourite at dinner.

The ribeye really needs no additional seasoning. The flavours are so fragrant, especially when they are grilled over a flame. To taste the true goodness of these gorgeous meats, have them on its own. However, if you love a good sauce with your steak, a lighter garlic herb butter sauce makes a perfect pairing.

Lastly, from the Greater Omaha range is the 220g US Prime Cut 100-Days Corn-Fed Tenderloin (S$78++). This is probably the most tender Tenderloin; most tenderloin cuts leave us chewing forever because they are more often than not tough. It is impressive how the meat was still able to sustain most of its moisture and natural flavour.

Sprinkle some salt, have it with a béarnaise sauce and eat it alongside Opus Bar & Grill’s garlic mashed potato. The mashed potato itself is worth a mention. We never had a more buttery and smooth version that goes so perfectly with the tender meat.

If you do not fancy red meat, which happens when dining in big groups because surely someone doesn’t take beef, that’s when the new items on the menu will be your answer.

The Roasted Sakura Chicken (S$48++, good for 2 pax) is a beautiful and comforting option; rotisserie chicken always does the trick. The chicken is roasted with rosemary. The seasoning on the skin of the chicken turned out to be wonderfully crispy and fragrant, and the white flesh is succulent and tender.

What turned out to be the underdog was the Wild Sea Bass (S$36++). We never thought that we would fall in love with a fish dish in a steak restaurant, but this sea bass did just that. With a nice sear skin-side down, you get a good crisp on the side. It sits on top of clams, black mussels, artichokes and vine tomatoes in a very sweet seafood broth.

We were blown away. And we are afraid when we next return to Opus Bar & Grill, this dish of Wild Sea Bass might distract us from the steaks.

We ended our dinner on a high note with the Bombe Alaska (S$14), which was on its own a sight to behold. When the flames caught onto the white fluffy meringue, the top layer started burning while the ice cream on the inside remained intact; it was show stopping.

The meringue sits atop cream cheese ice cream and mandarin orange sorbet. The intense creamy ice cream sure balanced out the lighter and more refreshing sorbet well.

Opus Bar & Grill’s popular ‘Steak with Free Flow of Wines‘ dinner special is reintroduced and is happening now from Sunday to Thursday every week. With a purchase of any steak from S$58++ on the regular dinner menu, you get free-flow house wine – pick from red, white and sparkling.

On Fridays and Saturdays, you get 50% off a full bottle with every purchase of a steak.

We’ve never heard of any better steak promotions in town. This is it; dinner dates are set. At OpusBar & Grill, you get the best of both worlds with the U.S. Greater Omaha Prime Grade Steaks and their Australian Steaks selections.

Quote “LICOPUS50” to get 1 FREE dessert at Opus (worth up to $14++) with a minimum spending of $80 on your total bill. Valid for our first 50 readers and limited to 1 redemption per table only.

Opus Bar & Grill
Hilton Singapore
581 Orchard Road, Singapore 238883
For Reservations: 6730 3390 / Opus@hilton.com
Website: singapore.hilton.com./opus
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

Over the years and especially in recent times, a new wave of mod-sin gourmet interpretations have been taking Singapore’s dining scene by storm and we are now seeing more and more unique East-meets-West creations. The terminology ‘mod-sin’ stands for modern Singaporean and refers to the interesting marriage of local delicacies and western classics, and should be a harmonious blend of flavours that complement each other.

With that simple but important focus, redpan at Marina Square – a hidden gem we fell in love with lately – has created a comprehensive menu of fusion inventions that have successfully combined the best of both worlds.

A little fun fact: redpan is an exciting collaborative venture between local architectural company DP Architects and homegrown The Food Explorer Group, who is behind Grub.

From Truffle Floss Fries, Prawn & ‘Hae Bi Hiam’ Pasta and Banana Donuts ‘Milo Dinosaur’, redpan’s menu drove us crazy and we actually cannot pick just one favourite. Well, our lunch was good and these were what we had.

To enhance the theme and celebrate local design, the designers from DP created a multi-functional space that is warm, vibrant and conveys a sense of chic, with its custom-made wooden curves.

Design accents, like the custom-designed hanging glass feature comprising 2,000 glass pieces individually adjusted by hand over weeks, celebrate local creativity and craftsmanship complementing the food.

#1 CHAR SIEW CHILLI FRIES

Why settle for plain old boring French fries when you can have a deluxe version topped with a familiar ingredient? redpan’s Char Siew Chilli Fries (S$7++) is quite a showstopper with its homemade char siew ragout, jalapeño salsa and sour cream toppings. Think of it like the Singapore-style chilli con carne fries.

#2 TRUFFLE FLOSS FRIES

However, it is the insane Truffle Floss Fries (S$8++) that we will return religiously for. This mouthwatering rendition of Truffle Fries is one of the best we ever had. Cooked in truffle aioli and topped with chives and chicken floss, this starter is a blend of contrasting flavours that is totally worth every calorie. Damn, it’s addictive to say the least!

#3 PORK POPS

If fries are not your thing, then order the Pork Pops (S$9++). Presented in a red ceramic dish, the deep-fried marinated pork belly entree is complemented with a refreshing mango sauce that we couldn’t stop dipping our bites in.

#4 STEAK & CHINCHALOK

Chinchalok is a spiced Malaysian condiment made from chilli, lime juice, shallots and shrimp paste. Truth to be told, we were rather skeptical about the unlikely combination of fermented shrimps atop grilled steak. But we were to find out that the combination is an unconventionally brilliant one. The pickled onions might overpower the steak a little, but that was fine. We enjoyed this dish a lot.

#5 PRAWN & ‘HAE BI HIAM’ PASTA

Who would have thought that a Southeast Asian approach to a prawn pasta would produce such an extraordinary outcome? redpan’s Prawn & ‘Hae Bi Hiam’ Pasta (S$16++) is a huge plate of al dente tagliatelle tossed with handcrafted sambal and fresh sautéed prawns. You might want to know that the spicy shrimp paste is prepared with renowned Chef Mervyn Phan’s grandmother’s recipe.

#6 ‘HAR CHEONG’ CHICKEN CUTLET

redpan has extracted the key essence of Singaporeans’ beloved tze char dish prawn paste chicken wings (a.k.a. har cheong gai) and infused its flavours into a succulent chicken cutlet. Yes, that’s right – a plump chicken thigh that has been coated and marinated with aromatic shrimp paste before being deep-fried to a beautiful golden brown. The juicy cutlet is served with fragrant smashed potatoes, and you bet it totally won us over.

#7 100% NATURAL PORK BELLY ‘BAK KUT TEH’*

All hail the 160-gram seared pork belly (S$21++)! This main course is definitely far from what we all know of the local pork ribs soup. Instead, the fork-tender meat is a semi-dry version that is lavishly soaked in a thick, viscous peppery bak kut teh sauce and served with deep-fried crunchy dough fritters.

#8 BEEF SHORT RIB ‘SATAY’*

redpan’s Beef Short Ribs ‘Satay’ (S$32++) is another surprise and what we would totally use as a definition of mod-sin cuisine. Think 400 grams of soft, fleshy beef that has been sous vide to tenderness before being drenched in rich satay sauce and garnished with onions and pickled cucumber. Robust in flavour, and nothing short of delight in every bite.

#9 SALMON ‘KUNING’*

The Salmon Kuning (S$24++) features a generous slab of fish that is wonderfully delicate on the inside and finished off with a grilled crispy skin topped with kaffir lime aioli and curry powder. Not the most exciting dish, but we actually couldn’t stop eating this because it is a simple fish dish that is very comforting.

#10 CORNFED MAGRET DUCK BREAST*

Cornfed Margret Duck Breast (S$26++) is a fancy-looking poultry main that has been glazed with kechap manis (Indonesian sweet sauce), drizzled with cherry compote and decorated with yummy tropical pomegranates. Highly recommended and it is one of our favourites amongst the lot.

#11 RED DATE BUTTER CAKE

Desserts are incredibly pricey these days, so imagine our surprise when we discovered that redpan’s sweet treats cost no more than S$8++.

Red Date Butter Cake (S$8++) is an interesting hybrid between a sticky date pudding and butter cake. Served warm and moist, we love how the caramel date sauce and vanilla ice-cream elevated the richness of the cake.

#12 ‘TEH HALIA’ CREME BRÛLÉE

Teh Halia refers to our local beverage of ginger milk tea, and redpan is possibly the one and only restaurant in Singapore to serve such an exotic creation of ‘Teh Halia’ Creme Brûlée (S$7++). This dessert is really a classic creme brûlée infused with ginger tea. The taste of ginger is actually extremely subtle and the dessert remains sweet overall, so even if you are not a fan of ginger’s spiciness, this dessert is for you all the same!

#13 BANANA DONUTS ‘MILO DINOSAUR’

We actually haven’t met any Singaporean who does not like Milo Dinosaur. Guess what’s new, guys? Banana Donuts ‘Milo Dinosaur’ (S$7++) at redpan! This never-seen-before dessert is made up of banana spherical doughnuts that has a very lovely doughy texture that is slightly sticky. Served with milo crumbs, condensed milk and hazelnuts. Top up S$3.50++ to add a scoop of vanilla ice-cream, this is definitely the best dessert in the house!

*These items are only available from 5.30pm onwards.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

redpan
6 Raffles Boulevard
#02-03/04 Marina Square
Singapore 039594
Tel: +65 6255 5850
Daily: 11am – 10pm
Nearest Station: City Hall

This post is brought to you by redpan.

The Wagon is one of the newest but most unassuming restaurant on Tras Street, Singapore. It looks subtle and unassuming from the outside, along the rows of restaurants and shophouses. But if you can locate this gem, you are in for a treat.

When night falls, a huge red neon signboard bearing the words ‘The Wagon’ lights up in full glory. And that is also when The Wagon comes alive. From the brick walls to the copper pans and pots hung up, the interior of The Wagon is chic and fun – all while boasting a very sassy yet casual vibe.

From French-Japanese inspired tapas served on trolley, to the amazing beef platter which features four different premium cuts of Hokkaido beef (dry-aged in-house), to the whole Muenier Flounder, The Wagon is full of surprises and a place that is suitable for all occasions.

Think of it as a spot where you can have great tapas and mains in a relaxed setting. And did we mention that it serves cocktails at S$7 each during Happy Hour? Also, our readers can quote “ladyironchef” to get a surprise dish from the chef.

The kitchen is headed by Chef Makoto Deguchi – he who has cooked at a 1-Michelin Star restaurant in Paris. This explains why his dishes feature a rustic French style while using primarily freshly-imported ingredients from Hokkaido.

What we were sold by immediately was the “wagon” that is being pushed from table to table. The idea is really to surprise diners every time with tapas of the day. The tapas are off-menu and are different every day, with a few mainstays.

What happens is that after you’ve settled in your seats, the wagon would be pushed to you, presenting to you the various tapas and its prices. The team will also verbally introduce every item to you, tell you stories that might interest you, and you can then pick whatever you fancy.

This provides a very personal interaction; think of it like olden day dim sum push carts, but in a fresh alternative with items that you probably couldn’t even guess!

Apart from the rotational items, expect mainstay dishes such as Foie Gras Creme Brûlée (S$12), fresh uni (S$8 for 10g) on Carrot Mousse (S$5), and Shaky Shaky Fries (S$8).

The Brûlée was intensely flavoured with foie gras and this smooth treat is not for the faint-hearted. The uni was undeniably fresh and creamy; just the way we like it.

You can order the fresh uni by weight on its own, but a recommended serving is to have it on top of the Carrot Mousse that is adorably displayed inside an empty uni shell. The textures are incredibly similar and while the taste differs, it complements each other pretty well.

A surprising star for us was the Shaky Shaky Fries, which is vaguely like an upgraded version of McDonald’s Shaker Fries. The burst of umami came immediately upon first bite because of the ultra-tasty seasoning that is imported directly from Miyazaki itself. Potato wedges are used instead, and the broad surface balanced out the saltiness of the snack. For just S$8, we would do this over and over again.

Another tapas to look out for is the Frill Lettuce (S$15) with a side of minced beef. You are to wrap the beef up in the leaves, like how you would enjoy K-bbq. Every lettuce is flown in from Hokkaido, and it was served to us still with the root intact – this is as fresh as it can get; the plant is basically still alive!

On to the mains. Which comes in a regular menu and is pretty much fixed, but no less boring.

One of the most impressive dishes is the Grilled Platter (S$75), featuring four different premium cuts of Hokkaido beef with various accompanying sauces. The beefs are dry-aged in-house and are extremely buttery with a gorgeous marbling.

The cuts might differ daily and you will be served the four best and freshest cuts of the day on this platter. We had the rump, sirloin, tenderloin and top blade – all served atop rosti chunks. The sirloin and tenderloin were the juiciest and most stunningly-marbled.

Then, there is the Muenier Flounder (S$60 whole and S$30 half). It is something that is not commonly seen here in Singapore. Our fish was served whole on the plate and was so well-seasoned, we polished the flounder to the bone (literally).

In case you are wondering, yes, flounder is a common fish breed used in Japanese cuisine, but this white fish is given a makeover here at The Wagon and prepared the French way – flavourful, elegant and so good that you need no condiments.

This main alone will be more than enough to impress. The whole fish is pretty massive, and we recommend half a portion for one person and a whole fish for two, so you can still enjoy some of the small tapas plates from the cart.

One seasonal item to look out for this Spring is the Sautéed Spring Vegetables (S$28) which features a variety of Japanese vegetables that are so very fresh. Prepared in the simplest of way, the vegetables are cooked over high heat to produce a broth so natural and sweet; the end result is a hearty and healthy dish so intensely packed with Sprin flavours.

And because we always have room for desserts, we went for The Moelleux Au Chocolat (S$15) and Milky Blanc-Manager (S$13). They are lighter dessert choices that would be great if you are already feeling quite stuffed from your tapas and mains.

We could not leave without trying some of The Wagon’s cocktails. As rum-lovers, the Wagon Mai Tai (S$18) takes first place for us. It comprises a mix of Dark and White Rum with Lime Juice, Orgeat, Burnt Orange and Vanilla Syrup for a very complex but well-balanced taste. So similar yet distinctly different from your classic Mai Tai. 

We also had the Pi Pi Piew (S$20) – just because, right? Quirky name, light cocktail. It uses a mix of strawberry and thyme-infused vodka with peach liquor and more for a fruity and refreshing aftertaste.

The Wagon also has excellent happy hour promotions (Mon to Sat, 6pm – 8pm) with S$5 half pints of Kronenbourg Blanc, S$7 cocktails and S$6 Suntory Premium Malt Pilsners. PARTY TIME, GUYS!

Remember to quote “ladyironchef” when you are dining at The Wagon to get a surprise dish from the chef.

The Wagon
55 Tras St
Singapore 078994
Tel: +65 6221 6369
Mon to Fri: 12pm – 2.30pm, 6pm – 12am
Sat: 6pm – 12am
Closed: Sun
Nearest Station: Tanjong Pagar

This post was brought to you by The Wagon.

Opus Bar & Grill – located on the ground floor of Hilton Singapore – is an intimate and modern grill restaurant which also serves the best steaks in Singapore. The restaurant’s secret recipe in divine meat lies in its specially commissioned Himalayan salt tile dry-aging cabinet, charcoal grill, the usage of only excellent prime cuts and high quality ingredients.

You can tell these people are really serious about their meats. And we love how Opus is just the place to visit whenever we crave for a good steak that will not disappoint. The best part? They are easily the place that offers the most affordable premium steaks in town!

From 18 January to 31 March 2016, you get free-flow sparkling, white and red wines with any order of Opus Beef Selection from Monday to Thursday between 7pm to 9pm. And from Friday to Sunday, enjoy a generous 50% discount off wines by the bottle with a steak purchase.

In addition to this, quote “LICOPUS” to get a complimentary best-seller dessert of Charcoal Grilled Banana with smoked salted caramel, coconut and calamansi ice cream with a minimum spend of just S$80 in a bill! Limited to first 80 redemptions only.

We know what you are thinking. You are skeptical of such a fantastic deal and wonder if it is only because your steak will cost an arm and a leg.

But your eyes are not tricking you. Prices at Opus Bar & Grill start from S$58++ for a 250g Grainge Angus to S$110 for a 800g dry-aged Australian Angus OP rib from Rangers Valley (for two pax) – an absolute steal when compared to many other lavish steakhouses!

Yes, S$110 for a huge slab that is good for two! Unbelievable, right? Regular steak eaters would know what value this is, and how you would easily have to pay double the price for that sort of quality at most of the steak houses in Singapore.

Opus Bar & Grill’s beef selections features five scrumptious premium steaks – just five good cuts is all you need.

The ambience and affordability makes it perfect for virtually any occasion, be it an anniversary dinner, family reunion or company’s celebratory dinner. A private dining room that can accommodate up to 20 seated guests is available too.

Each well-marbled steak at Opus Bar & Grill has been cooked with masterly finesse over an open flame to achieve an irresistibly delicious caramelised and smokey flavour.

Choose to complement the meats with a variety of high quality salts or pair them with Garlic Herb Butter, Bone Marrow with Red Wine Sauce, Green Peppercorn Sauce and Black Truffle Mushroom Sauce. But if you are like us who prefer a splendid steak naked, go for it!

We tried the entire menu just to suss out the best for you.

It was the Australian Kobe Wagyu Ribeye (S$92++ for 220g) with a marble score of 6, and Australian Tajima Wagyu Sirloin (S$88++ for 220g) with a marble score of 4/5 that have stolen our hearts forever.

Both wagyu steaks are remarkably tender, almost achieving a melt-in-your-mouth texture. There is no turning back once you savour the best; they are so satisfying that you will definitely head back for more. Best thing now is to take advantage of the beverage promotion, because steak and wine is just about the best pairing and you need not even pay an extra cent for free-flow of the house pours!

If you are a more budget-conscious steak lover, the grain-fed Grainge Angus Tenderloin (S$62++ for 220g) should do the trick to impress, too. Sure, it won’t be as impressive as the ones with better marbling, but while tenderloins tend to be very firm and hard to chew, Opus’ version is actually still quite tender and we did a double take! Pretty damn decent for a beginner’s steak!

The star of the show – the Australian Angus OP rib from Rangers Valley (S$110++ for 800g) – has a marble score of 4 and has been dry-aged for about a month. It is ideal for sharing between two persons, but should you be able to devour them all by yourself, by all means; nobody is judging!

With the inclusion of unlimited house sparkling, red and white wines should you dine from Monday to Thursday between 7pm to 9pm from now till 31 March, we are so going to visit Opus Bar & Grill again soon.

Just so you know too – there is a simple menu of side dishes that can complement your steaks. The highly popular gluten-free Smoked Risotto with Leek and Pecorino is Opus’ signature, or you can go for the classic Mac and Cheese. Grilled Green Asparagus and Baby Green Salad are for those who need their greens.

Each side dish is affordably priced at S$6++ each. Yes, you read that right. Aren’t you shocked by the price tag once again? Everywhere else charges at least S$12++ for side dishes and at Opus, it is half of that!

Good things take time, and a wait is required for the mouthwatering steaks.

You can start your meal with sumptuous starters first while waiting. We like the Tandoori Chicken Skewer (regular – S$16++, large – S$22++) and Tartar of Bluefin Tuna (S$17++).

Sweet notes to end your meal shall be grilled items, too. Well, the restaurant is called Opus Bar & Grill, yes? Of course the grilling concept has to extend to the desserts too!

The two fruity desserts that we highly recommend are Charcoal Grilled Banana (S$12++) and Grilled Honey Pineapple (S$12++).

First, we have a banana-based dessert that is beautifully flame-grilled and caramelised, then served with smoke salted caramel coconut and calamansi ice-cream. And we have a gorgeous pineapple treat that is grilled but still has its juice fully retained, then garnished with crumbles and a rum sauce.

Our readers can quote “LICOPUS” to get a complimentary Charcoal Grilled Banana worth S$12++ with a minimum spend of S$80 in a nett bill. We need not explain how easy that is, right? This amazing offer is limited to one redemption per table, and is limited to the first 80 redemptions per night.

Opus Bar & Grill
at Hilton Singapore, 581 Orchard Road Singapore 238 883
For Reservations: 6730 3390 / Opus@hilton.com
Website: singapore.hilton.com./opus
Daily: 6.30pm – 10.30pm
Nearest Station: Orchard Road

This post is brought to you by Hilton Singapore.

A good steak is like your best friend – always there for you when you are down, never failing to cheer you up, and brings you so much happiness. But we may not be able to dine at celebrity chefs’ steak restaurants every day. That is when we need our budget fix. While these steaks may not be the best of cuts, an affordable steak is still pretty enjoyable.

Now, you might be wondering how a cheap sirloin can satisfy your cravings but we can assure you that there are countless steaks out there that are both pocket-friendly and still absolutely delicious.

We have curated a list of our favourite budget steaks that you can enjoy without feeling guilty of overspending. Here is our list of 7 Drool-Worthy Steaks Under S$20 in Singapore.

#1 ASTONS SPECIALTIES

You must have had Astons at least once in your lifetime. They serve extremely affordable local-Western fare, offering hearty selections from grilled fish to chicken. Oh and yes, they serve a good steak too. From just S$15.90 for a great Sirloin, have your steak here prepared to your preferred doneness and thank us later. You can pick out two of your favourite sides to go along with your steak too!

2 Handy Road*
The Cathay Building #04-03/04
Singapore 229233
Tel: +65 6887 5889
Sun to Thu: 11.30am – 10pm
Fri & Sat: 11.30am – 11pm
Nearest Station: Somerset

*Astons Specialities has multiple restaurants island wide

#2 BAR BAR BLACK SHEEP TANJONG KATONG

If you are up for a hearty meal of meats, look no further than the Western side’s selection of grilled meats at Bar Bar Black Sheep Tanjong Katong. The Striploin Steak (S$19) can be cooked to your desired doneness and the steak itself is slathered in delicious black pepper sauce.

Each order comes with a side of mesclun salad and fries. If you prefer other cuts of beef, there is also a Rib Eye Steak (S$19) that comes with the same sauces and sides!

362 Tanjong Katong Road
Singapore 437122
Tel: +65 6348 8275
Mon to Fri: 11am – 12midnight
Sat & Sun: 11am – 1am
Nearest Station: Paya Lebar

#3 BY THE FIRE

By The Fire is a relatively new concept along East Coast Road, spearheaded by the same people who brought us Immanuel French Kitchen at Salute Coffee Shop. Their Hangar Steak (S$19) had so much juicy goodness oozing out that we polished the plate off within minutes. The roasted potatoes that came along with the steak was a bonus that we so enjoyed.

125 East Coast Road
Singapore 428810
Tel: +65 9185 4824
Mon to Fri: 12pm – 3pm, 6pm – 10.30pm
Sat & Sun: 12pm – 4pm, 6pm – 10pm
Nearest Station: Dakota

#4 HOT TOMATO

Don’t be quick to write Hot Tomato off just yet, for they serve decent cuts of steak at ridiculously affordable prices! The Ribeye Steak (S$14.90) was cooked nicely to our preferred doneness and was a juicy delight. Served alongside is their famous Aglio Olio and mesclun salad to balance out the rich flavours.

#B1-47, Nex*
23 Serangoon Central
Singapore 556083
Tel: +65 6753 4300
Daily: 10am – 10pm
Nearest Station Serangoon

*Hot Tomato has multiple outlets island wide

#5 LESTEAK BY CHEF AMRI

This is a Halal-certified steakhouse located along the popular Jalan Kayu strip of great food. What we enjoyed about the Sirloin Steak ($14.90), besides the great price, is how unpretentious the food at LeSteak was. Just seriously good meats. The steaks here have the best cook out of all in this list, with a perfect pink medium rare center, just like how we wanted it!

248 Jln Kayu
Singapore 799472
Tel: +65 6556 3588
Mon to Thu: 12pm – 2.30pm, 5.30 – 11pm
Fri: 3pm – 11pm
Sat & Sun: 12pm – 11pm
Nearest Station: Thanggam (Sengkang LRT)

#6 STEAKOUT

For a mere S$16.90, this is possibly one of the most value-for-money options. The steak doneness was spot-on and we liked how we could pick from an array of various sides. From broccoli to rice, the options are endless for us to customize our perfect meal.

89 Victoria St
Singapore 188017
Tel +65 6720 8103
Daily: 11.30am – 10pm
Nearest Station: Bugis

#7 iSTEAKS

iSteaks grew from a humble hawker stall at Serangoon Garden to a full-fledged restaurant in myVillage at Serangoon Gardens because of its immense popularity with the crowd. A 250g New Zealand Striploin will only set you back by S$17.90. It comes with two sides of your choice, and is more than enough to fill you up while satisfying some simple cravings.

Serangoon Gardens, 1 Maju Avenue
#02-03 to 06 (myVillage)
Singapore 556679
Tel: +65 6285 8839
Sun to Thu: 11am – 11pm
Fri & Sat: 11am – 12am
Nearest Station: Serangoon

For more recommendations, read our guide to Singapore’s Top 12 Steak Restaurants.

Tucked away in a little corner in Telok Blangah is what used to be a retreat bungalow owned by the Yemeni Alkaff family. Alkaff Mansion Ristorante provides a nice respite from the fast paced city areas in Singapore, perching on top of Telok Blangah Hill (used to be known as Washington Hill). This well-known location was once the centre of high society parties and other events, besides being a family home to the Alkaff family.

Since the mid 1990s, Alkaff Mansion Ristorante has been known to serve award-winning cuisine to patrons but ever since LHN Culinary Concepts took over the reigns in 2010, the restaurant finally restored its splendour and has become one of Singapore’s go-to dining spots and event venue for corporate, private events and weddings.

Here is what we enjoyed the most from Executive Chef Simone Depalmas’ intricately crafted menu, strongly influenced by his Italian roots.

To kick-start your gastronomic adventure here at Alkaff Mansion Ristorante, a popular antipasti to start with is the Fresh Octopus Carpaccio (S$24). This dish, according to Chef Depalmas, is one of the most frequently ordered starters at the restaurant.

Sliced thinly into delicate and translucent pieces, the octopus is enhanced with the added frisee salad and San Marzano cherry tomatoes on top, and dressed sparingly with balsamic reduction for a hint of tanginess to the dish. Chef imports his seafood fresh directly from his hometown of Sardinia, an island in Italy, so you are guaranteed only the freshest seafood will be served here.

If you are dining in a pair, pick the Seafood Platter (S$68) instead to try a variety of seafood dishes. Dig into plump tiger prawns, a generous serving of tuna tartare with croutons crowning it, thinly sliced sea bass carpaccio, chunky octopus salad and fresh lobster chunks dressed in a tart citrus sauce. The platter is exceptionally big so it can be shared up to four diners.

Moving on to the fresh pasta dishes, the Sardinian Fregola with Assorted Seafood (S$28) is a stunner. Fregola is essentially a ‘cous cous’-like pasta, imported all the way from Italy. The mussels that are tossed in with the pasta is exceptionally juicy as they are fresh from Sardinian waters, without being frozen when flown over. Cooked with other fresh seafood such as squid and clams, the rich flavours of the pasta shone through with the added use of herbs and dried tomatoes.

We were served this next dish wrapped up in a thin sheet of plastic. Yes, the Homemade Squid Ink Tagliatelle (S$32) is skillfully prepared in the hands of chef as he tosses this pasta dish into the oven for a couple of minutes before serving to bring out the robust flavours.

Adding an oomph to this marvellous pasta dish are the plump and juicy mussels and an assortment of other fresh Sardinian seafood.

It is hard to come by really good risotto in Singapore as many restaurants here do not use the correct grains to cook the dish, or simply fare poorly in execution. Thankfully, the Porcini Mushroom Risotto Superfino Acquerello (S$28) here at Alkaff Mansion Ristorante exceeded our expectations.

Chef uses the Superfino Acquerello grains in this risotto dish and it is a high quality grain prized for producing the best risotto dishes. The porcini mushrooms and thyme also enhanced the flavours of the dish.

Served flambéed, the Oven Baked Sea Bass in Salt (S$48/600g, S$56/700g, S$64/800g) produced the most tender and juicy flesh. As the fish was baked in salt, the inner ‘meat’ of the sea bass has absorbed a great part of it, making it good to eat even on its own.

We were served the sea bass with a tangy squeeze of lemon, some fresh vegetables and delicious dried tomatoes; they all make great companions to the fish.

If red meats are your go-to choice for a hearty (or romantic) dinner here at Alkaff Mansion Ristorante, the Oven-Baked Lamb Rack (S$45) or the Sliced Beef Tenderloin (S$45) should be your top picks.

Cooked to a perfect medium pink, the lamb rack is served with a smooth dollop of mashed potatoes, pearl onions and a rich prune sauce that has been reduced overnight to bring out the most intensive flavours to complement the meat.

For steak lovers, a guaranteed satisfying meal will be made better with the sliced tenderloin; cooked to your preferred doneness, of course. The steak is sliced up for easier consumption and served alongside roasted potatoes and fresh or grilled vegetables.

What makes a good suckling pig? A crisp skin outer layer with flavourful and tender meat inside. This is exactly what Chef Depalmas brought to the table with an Italian spin to this classic dish. And you bet we fell head over heels in love.

The Slow Cooked Sardinian Style Suckling Pig (S$46) is roasted for several hours at a specific temperature of 70 degree Celsius to produce fork-tender meat and a divine crisp to the skin. Served with a sweet berry compote to balance out the salty-rich flavours of the pork, we couldn’t help but believe that we must have done something so darn right in our past lives to be able to enjoy such a heavenly suckling pig.

Every good meal must end with an equally or even better tasting dessert. Chef puts in the same amount of love and care into his savoury dishes and sweet desserts, hence producing incredibly decadent desserts that you will polish off even if you were already ‘full’ from your mains.

Chef Depalmas’ Alkaff Mansion Tiramisu (S$14) is a simple dish but done the traditional and authentic way without any addition of cream – only light and premium mascarpone cheese. The added acidity of the fruits and berries adds dimensions to this otherwise light dessert.

The clear winner of the desserts is none other than the Fresh Mint Vanilla Panna Cotta with Mixed Berries and Raspberry Sauce (S$14). The Panna Cotta itself was as wobbly as a good Panna Cotta should be, and the fragrance of the mint was refreshing without being over-powering. This is a nice palate cleanser for your hearty meal.

It was a really splendid experience at Alkaff Mansion Ristorante, and one that we will not soon forget. It is little wonder this place is so popular among couples for wedding ceremonies and dinners, and yes, it is an ideal romantic dining location indeed.

For the latest updates, go to www.alkaff.com.sg, like Alkaff Mansion Ristorante on Facebook and Instagram.

Alkaff Mansion Ristorante
10 Telok Blangah Green
Singapore 109178
Reservations: +65 6510 3068
Events: +65 6510 1010
Mon to Fri: 11.30am – 3.00pm, 6pm – 11.00pm
Sat & Sun: 11.30am – 3.00pm, 6pm – 11.00pm
Nearest Station: Harbourfront or Telok Blangah

This post is brought to you by Alkaff Mansion Ristorante.

There are restaurants that we return to because we love the ambiance, there are those that we return to because the prices are friendly, then there are also those that hold a special place in our hearts simply because the team of chefs and waitstaff are like friends to us.

Cook & Brew at The Westin Singapore is one of those places, and it is not your typical restaurant. It is a gastrobar, sitting high on the 33rd level and with a glimpse of the city from above, with an exuberant team who are ever passionate about their food and beers, and a comprehensive menu that covers your bar snacks, mains, desserts and all the beers that you can ever dream of.

A recent change of menu had us revisiting the gastrobar, and Chef Aaron has a lot to impress, indeed. On a side note, his humble personality and comical expressions make it so easy to like him. Hailing from Canada, this man is famed for making his own sausages and meatballs, and man, do we need those with our beers!

But of course, Cook & Brew’s new menu is so fascinating that you might just need more trips back to try everything. Here are some highlights from its revamp, and 12 star dishes that you definitely must try from Cook & Brew’s new menus:

TRAIN CAR BREAKFAST

Such a catchy name, ain’t it? Start with this appetizer (S$16) of butter fried brioche (oh good Lord, yes), creamy scrambled eggs, smoked salmon and horse radish. Think of Eggs Florentine, but way better and dynamically flavoursome. Goes best with Kirin beer; yes, you know you need that.

TURKEY MEATBALLS

We are usually not fans of meatballs, but these are just splendid. Chef Aaron spent a great deal perfecting his meatballs, and the usage of turkey makes this meatballs dish a lighter one. Doused in tomato sauce, pecorino and fried bread, Turkey Meatballs (S$15) is best enjoyed with Pilsner Urquell. You can also make this a main by adding fresh cut pasta (S$8).

HOMEMADE SMOKED SAUSAGE NEW ORLEAN’S STYLE

This is one dish that the kitchen is really proud to introduce. Ever so passionate about making and linking his own sausages, Chef Aaron’s creation of Homemade Smoked Sausage (S$22) comes complete with bubble & squeak, watercress and tomato jam. No fillers, no nut extenders, no binders. No organs and intestines, too. Just pure pork meat that are freshly grounded by the kitchen. Don’t forget to order a bottle of Strongbow Gold Apple Cider too!

POUTINE “EH”

Traditionally a Canadian dish that is essentially French fries topped with a brown gravy and cheese curds, Cook & Brew has their own version of Poutine now. Trust Chef Aaron when it comes to this; he is Canadian, and this is his element.

The Poutine “Eh” (S$16) is luxurious with pulled pork that’s prepared fresh in-house on a daily basis, cheese curds and apple Strongbow gravy. Very rustic, and every bit comforting. A dish that is good to share, and best enjoyed with Strongbow Cider Red Berries.

USDA ANGUS STRIPLOIN STEAK

We are huge fans of steaks, and we enjoyed this dish thoroughly. Apart from the fact that it is a good excuse to drink Guinness, the USDA Angus Striploin Steak (S$54) is a plate of beautifully seared striploin that is creamy and slightly fatty. Served with roasted mushrooms, stilton and a watercress salad, then topped with buttered bread crumbs that look nothing than tiny bits of scrapes but explosively flavourful, this is to die for.

FANCY FISH & CHIPS – BEER BATTERED NOVA SCOTIA LOBSTERS

Because fish & chips is too mainstream, Chef Aaron has to show us how it is done. Use lobsters, he said. And so, that brilliant twist is his take on a fancier version – well, it is not named Fancy Fish & Chips (S$46) for no reason.

Beer battered Nova Scotia lobsters served with sauce gribiche, which is essentially mayo-style cold egg sauce, the Fancy Fish & Chips is one of its kind. Every bite into the sweet flesh was divine, and you can just imagine how addicted we are to it; we are already planning a next visit back to The Westin Singapore!

SMOKED BACON CARAMEL CHOCOLATE BAR

It sounds strange, but it is absolutely to die for. Heaven meets Earth when bacon is put into chocolates. Who would have thought that the sweet-savoury combination would be so flawless? This dessert of Smoked Bacon Caramel Chocolate Bar (S$13) is easily the most decadent chocolate bar we’ve had in recent times. Like Snickers, but way better and comes with dates, hazelnut and smoked bacon, topped with chocolate sauce and maple candied bacon strip. This is one hell of a life-changing dessert and you have to try it to believe what good it does for your soul!

CHICKEN WINGS

Chicken Wings are the perfect bar snacks. Cook & Brew has not only one, but three types of chicken wings – Hoisin Lime & Chili (S$12), Double Crispy Wings with Blue Cheese Sauce (S$12) and Hot Wings (S$12) – on the bar menu.

SALT COD BRANDADE ON TOAST

If you are going to Cook & brew to have some drinks with your colleagues after work, get the Salt Cod Brandade on Toast (S$12) from the bar menu. The salted cod is served on a grilled sourdough, and best enjoyed with a pint of Erdinger.

SUSHI BOWL

Happy to know that perennial favourites are staying on the menu too. We’ve tried the Sushi Bowl (S$18) in Cook & Brew’s opening days, and boy, was it satisfying. Think of a deconstructed sushi, with BBQ salmon, egg roll, avocado, radish and wasabi mayonnaise, this is on the ‘Starter Fare’ section, but the ladies would love to know the generous portion works well as a main itself. Best enjoyed with Leffe Blond!

COOK & BREW FRIED CHICKEN

Fried chicken + Beer = Happiness. Which is why we can never say no to Cook & Brew Fried Chicken (S$27). Glad that this classic dish is a mainstay, because it is ever so satisfying with the homemade wasabi mayonnaise, sesame spinach salad and cherry tomatoes. Needless to say, you need your beer with this. We’d say go for the recommended Leffe Blond, and your night is well complete.

DUCK RICE

Cook & Brew also has some local fares for the patriots and all who love a good Singaporean dish. The Duck Rice (S$25) sounds unassuming, but what do you know?Ruby red roasted duck served with white rice and braised sauce, the Duck Rice is fragrant and very enjoyable with Tsingtao beer. But of course.

For the latest updates, go to The Westin Singapore’s website, ‘like’ The Westin Singapore on facebook, and follow them on Instagram and Twitter.

Cook & Brew
The Westin Singapore
33/F Asia Square Tower 2
12 Marina View
Tel: +65 6922 6948
Mon to Thu: 11am – 12midnight
Fri: 11am – 1am
Sat: 6pm – 1am
Nearest Station: Downtown/Marina Bay

This post is brought to you by The Westin Singapore.