Sink Your Teeth Into One Of These Steakhouses In Singapore

From polished dining rooms serving up world-class Wagyu to buzzy grills dishing out perfectly charred, dry-aged cuts, Singapore’s steak scene is stacked. Whether you’re all about melt-in-your-mouth marbling, bold open-fire flavours or classic steakhouse sides done right, the lineup here spans everything from indulgent date-night spots to laid-back joints that still nail the brief.

The best steakhouses in Singapore go beyond just a good cut of beef—they’re about technique, sourcing and that all-important sear. Think expertly aged ribeyes, wood-fired grills, and menus that balance premium meats with thoughtful extras (yes, we’re talking next-level sauces and sides). So whether you’re celebrating something big or just craving a proper steak, these are the spots worth booking.

Meadesmoore

21A Boon Tat Street

Image credit: Meadesmoore | Supplied

Having finally reopened its doors, Meadesmoore has unveiled its most ambitious menu yet, doubling down on the producer-led philosophy that has made it one of Singapore’s standout modern steakhouses. Now sourcing premium beef from award-winning producers all across the world, the restaurant features exclusive cuts including the richly marbled Takeda 10 Full-Blood Wagyu Striploin from Australia’s Pardoo Wagyu, the sought-after Hokkaido Dairy Wagyu Tri-tip, and the highly shareable Heritage Wagyu Tomahawk. You’ll also find one of the city’s most extensive steak selections, alongside a rotating dry-ageing programme featuring cuts aged with whisky, rum, and bourbon. 

But Meadesmoore isn’t just about the big-ticket steaks. The refreshed menu explores beef in more inventive ways, from tableside-prepared Wagyu Beef Tartare and charcoal-grilled Ox Tongue Skewers to Roasted French Scallops topped with a house-made dry-aged beef XO sauce. Those after something a little different can even opt for the indulgent Persillé Cavatelli that’s finished with rich bone marrow, as well as the buttery Murray Cod—proving that there’s plenty to discover beyond the grill. 

The restaurant’s revamped shophouse space offers a polished yet relaxed setting for any celebratory occasion. So, whether you’re splurging on award-winning Wagyu cuts or working your way through its more creative beef-focused dishes, Meadesmoore is the way to go for serious steak lovers.

Stags Head Steakhouse

Pan Pacific Singapore, Level 3, 7 Raffles Boulevard,

Image credit: Stags Head Steakhouse | Supplied

Stags Head Steakhouse is the latest heavyweight to enter Singapore’s premium steak arena, opening in February 2026 at Pan Pacific Singapore from the team behind Bistecca Tuscan Steakhouse and Artemis Grill. Taking cues from the grand dining rooms of London, this contemporary, live-fire grill puts large-format, wood-fired F1 wagyu and classic British-leaning cuts at the heart of the experience.

Expect serious sharing steaks such as tomahawks, porterhouses and bone-in F1 wagyu, sourced with a focus on provenance, butchered in-house, and offered in both wet- and dry-aged expressions. Selected cuts are dry-aged on site before being cooked over binchōtan charcoal and applewood, then served with restrained accompaniments like bone marrow jus so the beef remains firmly centre stage. Beyond steak, the menu leans into seafood and seasonal produce inspired by the British Isles, alongside a refined take on the classic Sunday roast, available daily by pre-order and built around roasted chateaubriand for sharing.

The space itself channels a modern London grill, complete with soaring ceilings, visible dry-ageing cabinets, a serious wine programme with rare English labels, and a Mayfair-style cocktail list designed for long, unhurried evenings.

Bedrock Bar & Grill

96 Somerset Rd, #01-05 Pan Pacific Serviced Suites Orchard

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A stalwart since 2008, Bedrock Bar & Grill champions simple, classic dishes elevated by the world’s finest meats. The multiple award-winning restaurant is renowned for its World Meat Series, most recently Edition III, which shines a spotlight on rare premium breeds like Toriyama A4 Wagyu. Dry-aged and wood-grilled, large-format tomahawks and Porterhouses dominate the menu, while rare single malt whiskies make the experience even more indulgent. The rich wood interiors and warm leather tones create an ambience where the dry-age fridge is as much a showpiece as the steaks themselves—perfect for carnivores who want both expertise and flair.

Bedrock Origin

Oasia Resort Sentosa Hotel, 23 Beach View Rd, #01-02 Palawan Ridge

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Bedrock Origin brings Bedrock’s philosophy to sunny Sentosa with a breezy, coastal vibe. Here, land and sea come together, letting steak take centre stage alongside fresh seafood, keto-friendly options, and plant-based alternatives. Standouts include the Keisan Wagyu ($158++/250g), sourced from older cattle for a unique balance of marbling and leaner texture, and the USDA Prime Dry-Aged Tomahawk, ideal for group dining and served with sauces like wholegrain whisky mustard or house chilli oil. It’s a sophisticated but approachable steakhouse for those who want big flavours without fuss.

FIRE

2 Orchard Turn, #55-01 ION Orchard

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Perched atop ION Orchard, FIRE offers Argentinian asado with a contemporary twist. The menu focuses on premium Argentine beef, including the award-winning Devesa cuts, raised naturally on fertile pastures for deep, umami-rich flavour. Grilled over woods like oak, almond, and apple, steaks carry a smoky, caramelised edge that’s signature to traditional parilla. FIRE’s rooftop setting elevates the experience, combining city skyline views with bold flavours, making it a hotspot for both steak purists and those looking for an adventurous dining experience.

Fat Cow

1 Orchard Blvd, #01-01/02 Camden Medical Centre

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If Japanese Wagyu is your luxury target, Fat Cow is the definitive destination. Under Head Chef Shingo Iijima, the steakhouse presents curated Wagyu experiences, from A5 cuts across prefectures to Sukiyaki, Shabu, and Sumibiyaki (charcoal grill) preparations. The Wagyu Omakase menu ($238++ per pax) showcases distinct cuts in disciplined courses that highlight the meat’s seasonality and provenance. For those who love Wagyu as the main event, it’s as indulgent as it gets: rare, meticulously sourced, and elevated by precise Japanese techniques.

54° Steakhouse

54 Amoy Street

Image credit: 54° Steakhouse Supplied

The sizzle is real at 54° Steakhouse, the latest opening from Food Concepts Group (the folks behind Zafferano and Griglia) and their first foray beyond Italian cuisine. Taking its name from the perfect medium-rare steak temperature and its heritage shophouse address, this Amoy Street newcomer is here to reimagine the classic steakhouse, think refined but never stuffy, approachable yet decidedly luxe.

Beef lovers, prepare yourselves. The menu’s headline acts are the Porterhouse ($248/900g) and T-Bone ($288/1kg) made with Black Market Beef by Rangers Valley, exclusive to 54° in Singapore. There’s also Sanchoku Wagyu, Satsuma Wagyu, USDA Prime Linz Heritage Angus, and a proprietary 7-spice blend that makes every bite sing. All steaks are cooked over a custom charcoal grill with a hybrid of Australian ironbark and Japanese binchotan for smoky depth and perfect crust.

Non-beef fans aren’t left out. There’s grilled octopus with chorizo XO, Kurobuta pork chop with apricot chutney, and a mac-and-cheese worth writing home about. Pair it all with a smartly curated wine list heavy on Napa Valley hits, or classic-leaning cocktails. Whether it’s a power lunch, date night, or big celebration, this is steak done for the modern Singapore diner.

La Vache!

40 Gemmill Lane

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La Vache! is a new Parisian-style steakhouse dedicated to steak, frites, and vin on Gemmill Lane.

The lively bistro has only one set menu ($68++ per person) that begins with a crisp green salad with walnuts tossed in a tangy mustard vinaigrette, followed by 10oz USDA Double Gold Ribeye seared to your preference. The steak is served with unlimited fries and La Vache!’s signature sauce—a satisfying, no-fuss meal that distils the spirit of French dining into its most essential form. To finish there’s a dessert trolley featuring house-made patisserie favourites such as Profiteroles ($16++), Lemon Meringue Tart ($16++) and Raspberry Millefeuille ($16++).

La Vache!’s wine list is small but carefully considered, from bold Bordeaux and bright Burgundies to a crisp Petit Chablis, each bottle is chosen to complement the richness of the steak. At the centre is La Vache!’s house wine, selected for its balance, and offered at only $16++ per glass.

Bistecca Tuscan Steakhouse

26 Mohamed Sultan Road

Image credit: Bistecca Tuscan Steakhouse | Supplied

Homegrown Singapore steakhouse, Bistecca Tuscan Steakhouse has once again been named Asia’s No.1 steakhouse in the World’s 101 Best Steak Restaurants awards listing. It is also currently ranked 23rd best in the world and the only steakhouse in Asia in the top 50.

Set in a picturesque traditional shophouse on Mohamed Sultan Road, the restaurant serves up traditional Tuscan sharing steaks alongside authentic Italian cuisine. Their signature dish, the Bistecca alla Fiorentina, is a thick cut, char-grilled T-bone steak designed to be shared. Prepared in traditional Tuscan style over a high temperature wood-fired grill, it has a charred crust yet tender and juicy centre.

As for individual cuts, you can’t beat the grass-fed sirloin. Both should be paired with the wild rocket, balsamic and parmesan salad. If you’re feeling extra hungry, the mac n’ cheese with bechamel, gruyere cheese and bread crumbs should fill the gap.

CUT by Wolfgang Puck

2 Bayfront Avenue, #B1-71, Marina Bay Sands

Image credit: CUT by Wolfgang Puck | Facebook

As the only Michelin-starred steakhouse in Singapore, CUT by Wolfgang Puck is a mecca for discerning steak aficionados to discover rare and exclusive first-to-Singapore premium cuts. The steaks are expertly seasoned, grilled over charcoal and apple wood, finished off under a 1,200-degree broiler and accompanied by a selection of house-made sauces.

If your budget allows for it, we recommend the wagyu tasting plate which features cuts from America, Australia and Japan. Add to that the Yukon gold potato puree and roasted broccoli with sesame aioli and you’ll forget all about the hit to your credit card.

SKIRT

W Singapore - Sentosa Cove, 21 Ocean Way

Image credit: SKIRT | Supplied

SKIRT at W Singapore – Sentosa Cove keeps things firmly steak-first, with a refreshed menu that leans into serious dry-ageing and open-fire cooking. Expect a strong lineup of premium cuts, from 28- to 45-day dry-aged bone-in steaks to indulgent options like A5 Omi Wagyu, prized for its rich marbling and melt-in-your-mouth texture. The kitchen also works with whole-carcass sourcing, meaning you’ll find limited, ever-changing cuts on rotation—ideal if you’re after something a little less standard.

What sets SKIRT apart is the attention to detail around the steak experience itself. In-house beef sommeliers guide you through the different cuts and even help you pick the right knife, turning dinner into something more considered than your usual steakhouse outing. While there are other flame-kissed dishes on the menu, this is ultimately a spot for those who take their beef seriously—done over fire, with just enough finesse to keep things interesting.

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Burnt Ends

7 Dempsey Road, #01-02

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Founded by Chef-Owner Dave Pynt, Burnt Ends is a one-Michelin star modern barbecue restaurant that is prized for its quality cuts of meat. The restaurant is currently ranked #65 on the 2023 San Pellegrino World’s 50 Best Restaurants List and #24 on the 2023 San Pellegrino Asia’s 50 Best Restaurants List.

All the food is usually kissed by the flame, whether it is directly from the grill or from an oven pit with burning logs. With a menu that changes daily, we recommend trying the tenderloins, slow aged meats and daily specials. The watercress salad is also a good way to cut the fattiness of the meat if you can get your hands on it.​

Fat Belly (FBG)

10 Jalan Serene, #01-04 Serene Centre

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Established in 2017, Fat Belly (FBG) takes pride in its sourcing and butchery, working with a close-knit network of producers across the world for lesser-known cuts of beef, pork and other meats. Head Chef Spencer Lau adopts a minimalist approach to the meat he procures for the charcoal grilled section of the menu, simply grilling them to perfection over charcoal flames. The meat is rested, then sliced and served.

The Rioplatense grass-fed ribeye from Pampas, Argentina is always a crowd pleaser. It is served medium rare with a head of garlic confit that enhances the flavour. If you like your steak to have some fattiness, look no further than the premium Jack's Creek F1 wagyu deckle MS-4/5 from New South Wales, Australia. It has a good bite with a buttery flavour and is their fattiest cut. As for sides, the fried Brussels sprouts, which are tossed through house-made garum caramel and savoury granola made with toasted pepitas, sunflower seeds, sesame seeds and fried shallots, are a serious game changer.

boCHINche

27 Club Street

Image credit: boCHINche | Supplied

Known for its fun, lively atmosphere, boCHINche is a modern Argentinian cocina (kitchen) serving up delicious Argentinian dishes and mouthwatering steaks. At the heart of boCHINche is a wood and charcoal grill which allows the kitchen to showcase traditional asado (barbeque) techniques.

Kissed by fire and forged by culture-rich recipes, the menu showcases trusted staples alongside regional specialties which are sourced seasonally from around the world to ensure the best products all year long. Highlights include the Stone Axe 100% full blood wagyu ribeye and King Island Yearling angus porterhouse. To accompany your steak, we recommend the chimichurri sauce and broccolini with pomegranate and bacon bits.

Executive Chef Fabrice Mergalet is also out to prove that steak cravings deserve a daily answer.

Mondays kick off with a Wagyu double-smash cheeseburger stacked with smoky cheddar, sauerkraut and onion jam, plus fries and a glass of Malbec ($35). Tuesdays are BYOB with free corkage, which means the perfect excuse to dust off that good bottle you’ve been hoarding. Wednesdays get hefty with rotating premium cuts — Tomahawk, Porterhouse, OP Rib — served with fries and a bottle of Malbec for $200. Thursdays? They’re shaking up Argentinian Cocktail Hour, complete with freshly baked empanadas and cheeky drinks that riff on the late football legend Diego Maradona (yes, there’s one called Hand of God with chilli-infused gin and gula melaka).

Come Saturday and public holidays, it’s game on: $55 nets you 90 minutes of bottomless ribeye or sirloin, straight off the wood-fired grill. Add $10 for Wagyu inside skirt, and another $8 if you want sides flowing too. Each steak is portioned at 200g and seared to smoky perfection, so you can go the distance without hitting meat fatigue. 

Keef the Beef

2A Rochester Park

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Having grown from a small neighbourhood outlet to a full-fledged steakhouse in a Colonial Bungalow—it's clear that Keef the Beef must be doing something right.

Their signature dish, The PL, was inspired by Peter Luger, the legendary Brooklyn-based steakhouse that encouraged Chef-Owner Keith Wong to turn his steak obsession into an expanding enterprise. The PL steak is soaked in a secret butter based sauced and inserted into a 1000°F Salamander. The occurring Maillard reaction (a chemical reaction that occurs in the presence of heat between amino acids and reducing sugars) sweetens the steak and creates a multi-dimensional flavour along with a nice brown hue. Pair your PL with a side of sweet buttered white corn and hand-cut fries for a winning combo.

Wolfgang's Steakhouse

1 Nanson Road, #02-01, Intercontinental Singapore Robertson Quay

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Taking the core principles from his years as Peter Luger’s head waiter, Wolfgang Zwiener didn’t just duplicate an exceptional steakhouse, he improved upon it to create Wolfgang's Steakhouse. Serving only the good stuff—USDA (United States Department of Agriculture) prime black angus steak, which they dry-age onsite for a period of at least 28 days—the menu cuts straight to the point.

If you’re going all out, the 60 days dry aged rib eye steak is seriously mouth-watering and worth every penny. Alternatively, the New York sirloin is equally as juicy but half the price. Add to that garlic fried asparagus, sauteed mushrooms and a piece of pecan pie for dessert and you’ll be a very happy customer.

WAKANUI Grill Dining

5 Straits View, Marina One The Heart West Tower, #04-02

Image credit: WAKANUI Grill Dining | Supplied

WAKANUI Grill is a New Zealand steak and lamb restaurant located in the West Tower of Marina One. It originally opened its doors in Tokyo in 2011 and quickly established itself as one of the leading steakhouses in the city—a feat it has since recreated in Singapore.

Showcasing the best of New Zealand Ocean Beef and WAKANUI spring lamb, all of their meat is grilled over Japan-sourced Binchotan charcoal, which is widely considered by chefs to be the best charcoal in the world. We recommend starting your meal with the succulent spring lamb chop, which is simply seasoned with salt and pepper. Follow that with the Ocean Beef ribeye cut and a side of smoked cheddar mashed potato for a meal you certainly won’t forget. Oh, and since it’s a New Zealand restaurant, it would be rude not to order a piece of Pavlova for dessert—you can thank us later.

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Main image credit: Meadesmoore​ | Supplied

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