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8 Restaurants In Singapore With MELT-In-Your-Mouth Wagyu Steaks

Want beef? These steakhouses and restaurants in Singapore are calling your name.

Fat is flavour, and a good cut of wagyu has this in spades.

Word has it that the cows in Japan live in serene environments and sheltered comfort. They are fed sake, sang to and massaged expertly – thus the top-notch quality of meat containing health benefits and rich flavours that melt in your mouth. With these traits, it’s no wonder other countries, namely Australia and the US, have tried to bring the breed into their markets. For mouth-watering cuts of Japanese, Australian and American wagyu, head to some of these best steak restaurants in Singapore.

*Disclaimer: At the time of publication, in view of the Phase 2 Heightened Alert measures, dining in is prohibited at all eating establishments until 18 August 2021. Take outs, however, are still allowed. We’re doing our best to be accurate, but please double check with the restaurants before you visit.

1. Butcher’s Block

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Housed in the newly revamped Raffles Hotel, Butcher’s Block serves quality cuts of meats that are cooked with wood-fire. This specialty BBQ restaurant does wagyu in different styles – think Wagyu tartare with caviar and Beef Tendon Chicharron ($17) and Wagyu Sukiyaki with smoked egg yolk ($32) – and serves good ol’ juicy slabs of A5 Kagoshima Striploin Wagyu ($75/100g) and Australian Tenderloin Wagyu ($68/100g).

Butcher’s Block
Address: 328 North Bridge Rd., #02-02, Raffles Arcade, 188719
Tel: 6412 1816
Opening hours: 11:30 a.m. to 2:15 p.m. (Sat. to Sun.); 6 to 9:30 p.m. (Wed. to Sun.)

Reserve on Chope here.

2. Bedrock Bar & Grill

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At this steakhouse, you can look forward to fine, woodfire-grilled beef cuts like dry aged USDA Prime Ribeye ($108) and grass-fed Australian Striploin ($79). But to truly get your wagyu fix, order the Japanese aged full blood Wagyu Striploin ($148) and pair it with Fat Cow’s daiginjo (sake) ($28) or the Bedrock Pepper Steak ($108) for 350-days grain fed wagyu ribeye drenched in black peppercorn sauce.

Bedrock Bar & Grill
Address: 96 Somerset Rd., $01-05, Pan Pacific Serviced Suites Orchard, 238163
Tel: 6238 0054
Opening hours: 12 to 3 p.m. and 6 and 10:30 p.m. (daily)

Reserve on Chope here.

3. Burnt Ends

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Renowned for its smoked meats grilled over open flames, expect only the best steaks from Burnt Ends. This one-Michelin starred Aussie-style restaurant cooks its meats with wood and signatures include Beef Tenderloin ($53.50) and, of course, the 200g of Kagoshima A5 Wagyu Striploin served with rocket and tartare salad smoked beef croutons ($139.10) ­– the taste of juicy tenderness when you bite into it.

Burnt Ends
Address: 20 Teck Lim Rd., 088391
Email: eat@burntends.com.sg
Opening hours: 11:45 a.m. to 11 p.m. (Mon. to Sat.)

4. CUT by Wolfgang Puck

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Steak connoisseurs, this one-Michelin starred celebrity steakhouse in Marina Bay Sands is not to be missed. From Australian angus, wagyu from the US to true Japanese A5 purebred wagyu from the Sendai prefecture, feast into the finest range of beef selections grilled over burning coals and glowing embers of apple wood. These sumptuous meats are complemented with produce and ingredients sourced directly from southern California. To complete your dining experience, pair it with CUT’s handcrafted cocktails or bubbly and wine from its extensive wine list.

CUT by Wolfgang Puck
Address: 2 Bayfront Ave., #B1-71, The Shoppes at Marina Bay Sands, 018972
Tel: 6688 8517
Opening hours: 5 p.m. to 12 a.m. (daily)

5. SKIRT

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SKIRT in Sentosa brings you the essence of an honest grill-house. Seafood and meats are sustainably sourced and are cooked in controlled charcoal flame. Its centre piece, the Parrilla Grill, is where you indulge in prime-cut meats like Australian Wagyu and Angus, Argentinian grass fed beef, USDA prime grain fed Tomahawk ($280) and Japanese Wagyu from the Tochigi prefecture ($158).

SKIRT
Address: 21 Ocean Way., W Singapore, Sentosa Cove, 098374
Tel: 6808 7278
Opening hours: 6 to 10 p.m. (Mon. to Thurs. + Sun.); 6 to 11 p.m. (Fri. to Sat. + Eve of PH and PH)

Reserve on Chope here.

6. Wagyu Aoyama

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Wagyu Aoyama serves only authentic Japanese black wagyu that’s imported directly from Japan. What’s more, the wagyu has been chill-dried to retain its tender juicy flavour. Located in Mandarin Gallery, this Japanese restaurant serves up wagyu through creative dishes like Wagyu Dumplings ($16), Wagyu and Salmon Carpaccio ($39.90) and Wagyu Sushi. You can still count on them to dish out slabs of this tender red meat, though, like plates of Wagyu Sirloin ($90) and Ribeye ($90).

Wagyu Aoyama
Address: 333A Orchard Rd., #04-08/09/10, Mandarin Gallery, 238897
Tel: 6836 0111
Opening hours: 11:30 a.m. to 3 p.m. and 6 to 10 p.m. (Mon. to Thurs.); 11:30 a.m. to 3 p.m. and 5 to 10:30 p.m. (Fri.); 11:30 a.m. to 3:30 p.m. and 5 to 10:30 p.m. (Sat.); 11:30 a.m. to 3:30 p.m. and 5 p.m. to 10 p.m. (Sun.)

7. Ushidoki Wagyu Kaiseki

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Ushidoki imports a whole head of cattle from rogue farmer Manuharu Ozaki’s farm in Miyazaki. This Japanese restaurant is also the only place in Singapore that offers Ozaki wagyu. The chef showcases different cuts of this exclusive meat through a beef tongue consommé to a 3-kind wagyu sashimi moriawase and a sliver of wagyu rump wrapped around botan ebi and sea urchin.

Ushidoki Wagyu Kaiseki
Address: 57 Tras St., #01-01, 078996
Tel: 6221 6379
Opening hours: 12 to 2:30 p.m. (Mon. to Fri.); 6 to 10:30 p.m. (Mon. to Sat.)

Reserve on Chope here.

8. Fat Cow

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For succulent wagyu that melts in your mouth, Fat Cow is one of the best places to go. Its menu features quality cuts of Japanese wagyu from different prefectures like Hyogo, Tochigi and Shiga. While its best known for its Saga A5 wagyu ($158), you wouldn’t want to miss other selections like the wildly known and prized Kobe Beef ($288), the exquisite Toriyama A4 Tenderloin ($148), the flavoursome Ohmi A4 Wagyu ($148) and the must-have Wagyu Omakase.

Fat Cow
Address: 1 Orchard Blvd., #01-01/02, Camden Medical Centre, 248649

Tel: 6735 0308 / 9452 7814 
Opening hours: 12 to 3 p.m. and 6 to 10:30 p.m. (Tues. to Sun.) 

Reserve on Chope here.

By Meryl Koh, The Peak Magazine, November 2016 / Last updated by Jayme Chong, July 2021

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