The following ‘Best Steaks in Singapore’ guide has been a delicious work in progress for awhile now, and is very close to my heart (and arteries). For those of you who have been keeping up with us at SethLui.com, you’ll know that we absolutely love steak, and have gone to great lengths to find the best there is in Singapore.
Most of the steaks in Singapore are either from Australia, USA, or Japan for their prized Wagyu breeds.
This guide is split into more affordable options, and the ‘money isn’t an issue, I own a yacht’ option. But honestly, there’s still a significant difference in quality between the premium cut and the cheaper cuts; you really do get what you pay for. The best balance is perhaps to buy an expensive beef steak at a wholesaler, then cook it yourself with the appropriate equipment.
But if you’re lazy or just prefer a professional to handle your steak, these restaurants will serve up the best steak you can find in Singapore. Remember, as with all food guides, this is based on my experience and opinion, which can be highly subjective. A final caveat: if you prefer your steak well done, I’ll have to politely but firmly ask you to leave now.
At well-doneness, the quality of steak makes no difference as all the fats and flavour are pretty much burnt to oblivion— you can eat a tyre and it’ll be the same. For those who are still here, let’s dive into our list of 20 best steaks in Singapore.
Steaks in this category typically cost S$70 and above each.
Although not cheap, these restaurants below are probably the best you can find in Singapore. Expensive doesn’t mean good though, and I’ve tried a few expensive steakhouses where they manage to screw up top-quality meat. If it’s well-known and not featured here, that’s why.
1. Officers’ Mess Polo Bar
Polo, the sport of kings, originated as military exercises for elite royal mounted officers. Officers’ Mess Polo Bar celebrates the game’s 2,000 years of fascinating heritage around some of the best prime-grade steak in the world, accompanied by the most sought-after liquor. Brace yourself— this is hedonistic decadence at a level rarely seen in Singapore.
Located in the enchanting century-old Maxwell Reserve Hotel, the restaurant’s pursuit of excellence is personified in its New York Sirloin, Black Onyx Angus 300g (S$125++). Carved masterfully from Australian grain-fed cattle raised in the cool New England Tablelands, every tender morsel exhibits exquisite marbling (score of MB 3+). You should expect nothing less than the heartiest of rich flavours with such flawless meat, and Officers’ Mess Polo Bar delivers with aplomb.
Dining in a pair? The T-bone Steak (For Two), Black Onyx Angus 800g (S$280++) comes a close second. I would say it is virtually a tie with the Fillet Mignon, Rioplatense Angus 200g (S$85++) derived from grass-fed cattle in the Argentinian Pampas.
If you crave corn-fed robustness from the States, the Texas USDA Prime Rib Eye Steak 350g (S$140++) was made for you. Venture further into the farm with their Kurobuta Pork Chop, Whiskey Raisin Jus (S$58). My Sauteed Brussel Sprouts With Bacon (S$18) was excellent. It is one of ten sides, all priced the same.
Sometimes, even in the opulence of a majestic den of fine dining as the Officers’ Mess Polo Bar, all you want is a burger. Fear not, the signature Polo Bar Burger (S$75++) is a feast made for just such an occasion.
Oozing heavenly juices from its core of Angus ribeye, sirloin, oyster blade, short ribs and dry aged Galician beef chuck roll, the burger is given just that tiny push into greatness with the addition of caramelised onion marmalade, bell pepper confit, roquette and fries.
I spoke of ‘hedonistic decadence’ earlier and that really only begins when you discover the world-class wine cellar here. Much of my awe was reserved for the Karuizawa 12 Years Old 1989 Sherry Cask, Japan (S$26,888++). By comparison, the Macallan Concept 3 (S$68 for glass, S$988++ for bottle) to accompany my steak seemed a ‘steal’. Connoisseurs should take the time to appreciate the scores of whiskeys, wines, tequilas, rums, cognacs and cocktails from the four corners of the Earth at Officers’ Mess Polo Bar.
Heritage. Exclusivity. Excellence. Those are adjectives at the forefront of my memories when I recall my visit to Officers’ Mess Polo Bar. Impeccable decor aside, every bite was a testament to peerless meat and the finest culinary skills coming together to create a dining experience to savour, and tell the world about.
2. Cinder Steakhouse
Good steak is a rarity, sure, but even more scarce are steakhouses that give diners an ambience to match in congested Singapore. Cinder Steakhouse at Seletar Aerospace Park earns the second spot on our list as an idyllic getaway that serves peerless meat in a heritage building dating back to the colonial era.
Their 900G Cinder Double Cut Porterhouse MS3 (S$168) comes from cattle raised on a strict 5-month barley diet on South Australia’s Limestone Coast. The massive slab appears— very appropriately— under the “Sharing’ section of their menu.
Porterhouse is one of the highest-quality cuts and Cinder Steakhouse uses that elevated base as a springboard to a culinary masterpiece. My medium rare meat was seasoned so perfectly that I did not need any of the 4 sauces— red wine sauce, black pepper sauce, bearnaise and Pommery mustard. Part of the reason was the delicious accompanying garlic butter.
Big enough for two, it was very tender and possessed a rich mouthfeel. Together with the huge portion of rich, creamy mashed potatoes, this was a dish fit for a king.
I jumped right into what I loved best, but Cinder Steakhouse eased us in with an amazing Beef Carpaccio (S$29) appetiser. The delightful strips came with garlic truffle and pecorino cheese decorated with arugula and shallots, all drizzled with sherry vinaigrette.
It’s hard to go past the Balanzoni Alla Nerano (S$32) where the balanzoni is stuffed with decadent cheese and the flavours enhanced by the addition of basil and broccolini. The creamy zucchini worked so well against the firm bite of smooth macadamia nuts for some wonderful mouthfeel.
For dessert, I’d asked for Sticky Date Pudding (S$16) that is served with a scoop of vanilla ice cream. A liberal pouring of butterscotch sauce accompanied the pudding, and the different types of sweetness made for a uniquely enjoyable end to the meal.
Enhance your steak extravaganza with Oyster Hour from Tuesdays to Thursdays (6pm to 7.30pm) with Seasonal Oysters at half price. Pair the culinary journey with their Wine of the Month promotion for a well-balanced meal.
Despite how much I enjoyed the individual elements of my Cinder Steakhouse experience, from the luxuriously spacious setting to the appetiser and the dessert, the steak is the ultimate draw. It’s a testament to the 900G Cinder Double Cut Porterhouse MS3 that I am still reminiscing about its perfect texture and charming flavours as I write this, hours later.
If you mention steaks in Singapore, Morton’s Steakhouse always pops up. Is it worth the price? Absolutely.
Morton’s promise is to serve huge, hearty dishes with pleasant service. Prices are steep, but there is no way you will leave hungry from the size of their steaks.
Center Cut Prime Ribeye (S$132++) is my choice of flavourful steak at Morton’s, and it puts up an extremely close fight with Bedrock’s ribeye cap. At about 16oz, this is a huge piece of steak.
You might try the Center Cut Filet Mignon (S$99/S$107/S$120) as well, which is extremely lean yet still tender and juicy.
Related Guide: Where Chefs Eat: Best Restaurants in Singapore
With great service and amazing ambience that makes you feel like you took a step out of Singapore, SKIRT is definitely a steakhouse I would recommend for special occasions and for magnificent steaks.
For steak connoisseurs who know specifically what type of beef they like, you’ll also be pleasantly surprised by the wide variety of steaks they have.
Try the special Black Onyx Beef Porterhouse MBS 3+ 1.3kg (S$280) which is guaranteed to satisfy steak lovers and is THE marbled beef all others are compared to.
Join in for an intimate evening of indulgence with a brand new 3-course Grazing Menu (S$196++ per couple) that showcases Chef’s curated selection of the best seasonal produce.
5. Wooloomooloo Steakhouse
Wooloomooloo Steakhouse creates a contemporary steakhouse with wide-spanning floor-to-ceiling glass windows that frame a stunning view and an inviting ambiance.
There’s a good variety of starters but the main sell is still the steaks.
Steaks are executed to perfection with a high-quality charred crust signature of top standard steakhouses.
Cuts offered range from Australian Black Angus beef to USDA prime beef as well as high-end full-blood Australian Wagyu. The USDA Prime Ribeye (S$98) which weighs about 340g is an excellent showcase featuring beef that is 250 days grain-fed for a buttery finish. If it’s too large you can request it be split in half and shared amongst two.
Together with a comprehensive starter list that adds a twist to classic dishes, Wooloomooloo will surely delight guests with its steaks and impeccable service.
6. Opus Bar & Grill
Opus Bar & Grill perfectly balances prime steak, Marine Stewardship Council-certified seafood and an elegantly opulent setting. The highlight here is the 1.2 kg Whiskey-Aged Wagyu Tomahawk (S$168++). You get prime Australian meat raised on a 360-day diet of grain that gives it a marble score of 5.
Add a treat for your eyes as well as a punch to the taste by opting to have your steak flambéed tableside in a shot of whiskey (S$12).
If your palate favours the oceans over the fields, the Grilled Seafood Platter (S$148++) of responsibly-sourced Boston lobster, Atlantic scallops, king prawns and 200g Chilean salmon is hands-down the best choice.
Opus dry ages their own meat in customised cabinets lined with Himalayan salt tiles to infuse a subtle tenderness and deep flavour into every morsel. Sustainable Jarrah wood fuels their open flame grills, imparting a distinctive aroma and essence that follows to your plate.
See micro herbs on your dish and taste the freshness when you dig in? Every last one comes straight to you from the Opus vertical hanging garden to flavour and garnish their plates and drinks.
CUT by Wolfgang Puck is definitely one of the top steakhouses in Singapore, don’t get me wrong, but probably not as value-for-money as some of the other steakhouses. It’s an expensive piece of steak, and the lighting is really dark for dinner too.
Choice of fresh quality ingredients and minimal added flavours, that’s the main style at CUT—although they do provide mustard and some other sauces (for a price), if required.
Serving mainly American prime steaks like USDA Prime New York Sirloin Steak, the 395g Ribeye Steak is also pretty good, being flavourful with a touch of grilled char.
They also serve Wagyu steaks if you like very marbled and fatty meat.
Serving Italian Fiorentina steak, Bistecca Tuscan Steakhouse is definitely on my list of one of Singapore’s best steakhouses with excellent service and a romantic ambience.
You won’t want to miss out on their signature wood-fired Fiorentina BMS 6 Wagyu F1 T-bone (S$228/1.1kg), which is not only huge but very evenly pink and full of flavour from the bone.
This Australian Wagyu-cross beef cut is exclusively exported to Bistecca Tuscan steakhouse only, and is grain-fed for 420 days as well as dry-aged in-house.
Wolfgang’s Steakhouse by Wolfgang Zweiner is relatively new in Singapore compared to the steak stalwarts that have been around for years. With no relation to the already-famous Chef Wolfgang Puck, this steakhouse is owned by Chef Wolfgang Zwiener, who opened the original brand in New York City.
The star of the New York-style steakhouse is undoubtedly the USDA Prime Dry Aged Porterhouse Steak (S$248 – S$450, depending on serving size), which comes sizzling on a large plate, and looks like the dream of any carnivorous diner. This huge black Angus steak is meant for sharing and is dry-aged in the restaurant’s own dry ageing cabinet for a minimum of 28 days.
Our impression of this NY steakhouse is that it does what it says well, and with plenty of conviction. From the trendy, plush bar area to the amber-hued dining hall, Wolfgang’s Steakhouse is a trendy hangout for camaraderie and the gathering of like-minded beef buddies.
1 Nanson Road, Intercontinental Singapore Robertson Quay, #02-01, Singapore 238909
+65 6887 5885
Mon to Fri: 11.30am – 11.30pm
Sat, Sun & PH: 11am – 11.30pm
Ruth’s Chris Steak House is an excellent choice for US steaks and can go toe-to-toe with Morton’s. Ruth’s Chris, however, infuses a country-side character into their dishes, which can be refreshing in this 120-seater fine-dining concept.
The USDA Petite Filet uses USDA Prime beef, which is the top 2% of US beef. Graded primarily for marbling and younger age, tenderness is to be expected at Ruth’s Chris Prime Steak House.
Portions, as with American-style diners, are huge so you won’t be walking away hungry. Sides are a little standard though, with the usual suspects like mashed potato, and I’d recommend ordering the appetisers instead—especially the barbecued prawns.
6 Raffles Boulevard, PARKROYAL COLLECTION Marina Bay, 4th Level, Singapore 039594
+65 6336 9093
Daily: 11.30am – 3pm & 5.30pm – 11pm
11. Black Marble
Chef Otto Weibel, one of the most respected veterans in Singapore’s F&B industry, is the man behind Black Marble’s concept. This contemporary Western restaurant at Raffles Holland V mall serves a wide selection of meats from all over the world like Australia, Japan, and USA.
The star of the show, the 45 Days Dry-Aged Bone-In Ribeye (S$25/100g), has been painstakingly dry-aged in-house with Himalayan salt through a time-consuming process. The meat’s texture was perfect, with a distinct roasted, nutty taste—a properly dry-aged steak. Every bite just made me want more of it; I was bewitched.
For those who are willing to splurge on quality grilled meats, this is the place to go.
665°F is Andaz hotel’s premium steakhouse, modelled after central London tailor shops and occupies the 38th floor.
As a steak-loving enthusiast, I couldn’t pass up an opportunity to taste some glorious beef. 665°F steakhouse is named after the temperature of the Pira oven in the open kitchen that is used to cook the steaks and meats.
What we have here is a grain-fed USDA Prime Omaha Sirloin. The perfectly cooked medium-rare portion is generous, with a spectacular burnt char courtesy of the searing Pira grill. The fat is well-distributed in this juicy cut with a clean but short finish. It doesn’t have much character in the meat profile though, unlike dry-aged or grass-fed beef.
665°F does show a lot of potential with its well-designed sleek interior and seasoned chef.
5 Fraser Street, Andaz Singapore, Level 38, Singapore 189354
+65 6408 1255
Mon to Sat: 12pm – 2.30pm & 6pm – 10.30pm
Sun: 6pm – 10.30pm
—Good & cheap steaks—
By cheap, I mean that these are S$30 to S$50 steaks. It’s all relative, because if you want any decent cut that costs less than S$20 a steak, you’re going to have to cook it yourself. Check out our wholesale fresh meat guide on where you can buy good raw steaks just for that. But if you are the type that can set maggi mee on fire, here’s my list.
13. Meet 4 Meat
Meet 4 Meat is opened by Chef Jimmy, who’s an ex-chef at Wooloomooloo Steakhouse in Swissôtel. He uses a flame-grill for his steaks at this hawker stall along East Coast Road, so you can expect restaurant-quality steaks here.
According to him, this adds a robust smoky aroma and flavour to the different cuts of meat.
One of their unique dishes is the Beef Wellington (S$30, S$33 with foie gras); a preparation of tenderloin coated with pâté and duxelles (mushroom paste), wrapped in puff pastry and baked.
In Chef Jimmy’s rendition of this dish, instead of the traditional pâté de foie gras, a delicate piece of pan-seared foie gras is embedded in the mushroom duxelles. This is then placed atop the filet mignon, which is 180g of grass-fed Australian tenderloin.
Alternatively, the Argentina Ribeye (S$24/240g) is also worth a try. For the quality and price, these hawker steaks are well worth it.
228 East Coast Road, Singapore 428925
+65 8290 3605
Tue to Sun: 12pm – 2.30pm & 5.30pm – 9pm
Closed on Mon
Picanhas’ aims to serve its customers with one motto in mind, ‘Steaks for the people’. Founded by Shaleh Jati, the eatery on Club Street centres its menu (and its name) on one particular cut of beef, the picanha.
Picanha steak is otherwise referred to as the rump cap. Little known beyond the country of Brazil, this exclusive cut of beef is demarcated by a thick layer of fat running around the edge. To quote Gordon Ramsay, fat is flavour.
The must-try is the Queen of Steak (S$25) which consists of slices of the Brazillian cut drizzled in browned charcoal butter, a combination which has us all drooling.
90 Club Street, Singapore 069458
Tue to Sun: 12pm – 4pm & 6pm – 10pm
Closed on Mon
This is where they serve up the best of the butcher’s steak.
Huber’s is probably the most modernised butchery in Singapore right now and supplies meat to many restaurants around Singapore. Why not just eat at the source?
Here are two steaks on the menu that you can try: US Prime Sirloin Steak (S$38/250g) and Flat Iron Steak (S$19). The steaks are simply grilled and you can be assured this butcher serves meat as fresh as it gets in Singapore.
At S$38 for a US Prime steak, topped with a herb & butter flavoured brown sauce, you won’t find this value-for-money quality anywhere else.
16. The Market Grill
Using secondary cuts rather than the more expensive primary cuts, The Market Grill at Telok Ayer manages to balance price and quality with good breeds of bovine.
Good, hearty charbroiled steaks are the cornerstone of this small hole-in-the-wall concept.
Try the 150 day grain fed Black Angus Beef Bavette (S$45/200g)— very flavourful and juicy, and if you’re looking for something to fill you up more, go for the 300g version for S$60.
The Market Grill also serves premium cuts if you are feeling fancy, but then I’d recommend you check out the premium steakhouses in the next category instead.
Now a prime 52-seater steakhouse in Bukit Timah, FBG serves up great value steaks. Carefully sourcing their meats from premium breeds like Wagyu combined with secondary cuts such as onglet (hanger cut) and careful portioning, Fat Belly delivers excellent quality at pocket-friendly prices.
I personally recommend the Auskobe Wagyu MS 4/5 Deckle (250g) for S$65. The ‘deckle’ is also known as the ribeye cap, which is a fatty strip cut from the ribeye. It has a little more connective tissues as a drawback, but it’s still tender and plump.
There’s also the Black Opal F1 Wagyu Onglet (200g) for S$45, which is pretty tender, for an even more accessible price.
FBG may have a small steak selection but it focuses on offering fatty, juicy steaks to its guests.
18. iSTEAKS Diner
Despite the tacky interior and fast food looking concept, iSTEAKS Diner serves pretty decent steaks for its price. There’s not as much flavour profile but hell, their steaks are juicy and tender with a nicely done charred finish.
The New Zealand Ribeye starts from S$23, but I’d recommend the Australian 100-Days Grain-Fed Ribeye (S$27.50). There’s also the 450g New Zealand Striploin (S$33.50) if you’re starving.
There are no reservations available at iSTEAKS and it’s purely a ‘walk-in and camp for a seat’ kind of place, so do be prepared to wait it out.
19. The Feather Blade
I’m sure everyone has heard about the famous Flat Iron Steak in London. The Feather Blade is your answer to getting delicious and affordable steak here in Singapore! Their new home is in the heart of Tanjong Pagar Road with a revamped food and beverage menu that would put their old self to shame (as they claim)!
The Feather Blade uses a cut of steak known as the flat iron or feather blade, which is derived from the cattle’s shoulder and known for its hearty flavour and tenderness. It’s a lesser-known cut of steak, but one that is tasty nonetheless.
Every plate of steak comes up to about S$22 and is glazed with butter and sprinkled with smoked salt. The steak was unbelievably buttery and juicy. I loved how the large flakes of smoked salt elevated each slice of beef. Needless to say, I was going in for the second piece before I was done with my first.
I don’t know about you, but it seems like making wagyu beef more affordable (and hence accessible) to the masses is becoming a thing. I’m not complaining though, because it’s now brought us BIZEN Okayama Wagyu Steakhouse in Plaza Singapura’s extension, NomadX.
Just like many other speciality steakhouses these days, they import the entire cow carcass and age the meat in-house. This means that cuts are limited and diners can head to their Facebook page to check which cuts are still available during lunch and dinner.
One of the things I like about this establishment is the affordability of great cuts of meat. For example, their Top Round Steak (S$28.90 for standard 200g, S$20.50 for petite 150g) was a genuinely succulent portion of meat that was effortless to cut.
Every portion of steak allows diners a choice of two side dishes, but honestly, they weren’t anything to brag about. Just come here for the steaks, and you’re good to go.
Price does not necessarily indicate the best steak, and it also depends on individual preferences. Japanese Wagyu steak, for example, tends to be extremely pricey, but has such a high marbling content I actually can’t take too much at one go without getting a heart attack. I’d much rather have an Australian Wagyu which I can eat without clogging up my arteries.
I’ve also tried several of the other famous steakhouses as well, but felt they didn’t quite make the cut for their price and quality. You don’t have to ask about the obvious steakhouses; I’ve tried them but don’t think they made the list. I definitely did not try ALL the steak restaurants in Singapore, but I can tell you with utmost confidence the kopitiam steak at S$8 is going to taste like a leather shoe.
There might probably be some hidden gems in lesser-known restaurants, and if you do know of any, leave a comment below on where I should go hunt for more steak.
And in the meantime, check out our Food Finders episode where we search for the best steak in Singapore.
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