Singapore is having a sizzling steakhouse boom, and these are the three newest arrivals.
There is nothing quite like a massive slab of beef that has been dry-aged and cooked perfectly medium rare — complete with all the trimmings, from hearty potatoes to creamed vegetables. In Singapore, three new steakhouses are making a case for a more expansive approach. From outposts of international favourites to new concepts by familiar faces, these spots are taking the classic steakhouse format and giving it a fresh spin. Gone are the days of dark wood, heavy drapes, and overstuffed menus — in their place is a new breed of dining rooms where craftsmanship, quality, and personality take centre stage.
PRECISION AND PEDIGREE
Nikuya Tanaka (1 Teck Lim Road) hardly needs an introduction. Its flagship in Ginza, Tokyo is ranked No. 27 on the World’s 101 Best Steak Restaurants list and No. 1 in Japan. The restaurant’s claim to fame is its use of Kobe beef – meltingly tender, decadent, and hard to come by even in Japan.
The beef’s flavour shines in dishes like the Kobe wagyu steak and the beef tataki, both seared simply over binchotan. A touch of salt on the side enhances the fat’s sweetness without masking the natural taste of the meat.Only a few thousand cows are certified as Kobe beef each year, and at Nikuya Tanaka it is all that fills the countertop. The restaurant uses only handpicked female cattle, prized for their higher marbling score and deeper flavour profile.
As Chef Satoru Tanaka, the face behind Nikuya Tanaka, puts it, “No excess moisture, no unwanted flavours. Just a quiet afterglow where the strength of the meat reveals itself.”
Other expressions worth trying include the Kobe beef tenderloin tempura, Kobe beef shabu- shabu, and the white fish and Kobe beef lean meat nori roll.
KEEPING IT CASUAL
Diners will feel instantly at ease at new Parisian-style steakhouse La Vache! (40 Gemmill Lane). The homey setting channels old-school bistro charm, with red-and-white gingham tablemats and soft warm lighting.
A singular set meal is the only thing on the menu, comprising baguette service, a salad of mixed greens and walnuts tossed in mustard vinaigrette, a 10oz USDA Double Gold Ribeye seared to your preference as well as unlimited frites. The steak hits the right note for its price, and there is no topping the mound of crispy, salty fries, ideal for sopping up La Vache!’s signature béarnaise sauce, ketchup or both.
But the dessert trolley demands attention too, swivelling back-and-forth through the intimate space. Each house- made treat is priced a la carte, with French classics like profiteroles, lemon meringue tart and raspberry millefeuille among the temptations. Where wine is concerned, the list is just as succinct, comprising bold Bordeaux and bright Burgundies to a Petit Chablis. The restaurant also has its own La Vache! house wine.
THE PERFECT STEAK
So, what is the mark of a good steak? Of course, this is highly subjective, but for the sake of discussion, Chef Andrea De Paola of 54° Steakhouse thinks precision is key. “It is about every detail that comes together,” the chef says. “Every step matters from seasoning to cooking, and every cut demands undivided attention.” His cheat code is to ensure that the temperature of the steak is at exactly 15°C before he cooks it, and to let the meat rest afterwards for a duration proportional to its size.
Chef Tanaka, on the other hand, trusts instinct over measurement. “Steak is not cooked with technique but with intuition. I listen to the voice of the meat,” he believes. “I have never once asked a guest how they would like their steak cooked, and I do not intend to change that. The same cow tastes and reacts differently from day to day, and I just do my best to bring out the best of that cut.”
THE MODERN CLASSIC
54° Steakhouse (54 Amoy Street) is the latest addition to Food Concepts Group, which also operates Zafferano and Griglia Open Fire Italian Kitchen. This is a place that is as much about the steak, as it is about all the accoutrements that define a modern steakhouse experience. Signature cuts on the menu include the Porterhouse and T-Bone from Black Market Beef by Rangers Valley, both exclusive to 54° Steakhouse in Singapore. The steaks are first seasoned with a seven-spice blend, featuring wattle seed, thyme, garlic, rosemary, onion and paprika, among others, and then fired over a custom grill until deliciously charred.
Other steak options include the Sanchoku wagyu, the award-winning Satsuma wagyu striploin from Kagoshima, and USDA Prime Linz Heritage Angus. Meat portions here are massive, so it’s worth saving room for sides like the mac and cheese and hand-cut triple- cooked fried potatoes. The latter may look unassuming but quickly becomes addictive, thanks to its perfectly fried texture and the piquant bravas sauce on the side.
