The buzz: Atop the Singapore Land Tower’s 50RP dining destination is a modern American steakhouse serving up lesser known cuts of meat from countries like New Zealand and Canada, aside from your usual suspects.
The vibe: Airy and much like modern steakhouse. There are floor-to-ceiling windows on this 45th floor restaurant that’s offset by the mandatory American steakhouse treatment that calls for lots of dark wood tables and grey suede chairs. There’s a more laidback feel with wooden murals of cow skulls and a minimalistic approach to furniture.
The food: They’ve got familiar cuts like Kobe rib eye ($340 for 250g) and Australian Jacks Creek Wagyu rib eye ($182 for 1kg), but it’s the Canadian Angus tenderloin ($78 for 250g) and New Zealand Wakanui aged sirloing ($88 for 300g) that make it more interesting. Each steak comes with one sauce, with seven choices like salsa verde, chimichurri, bordelaise with bone marrow and béarnaise (additional sauces at $4). The sides are equally thought out with choices like creamy sweet corn with corn kernels ($16), lemon rosti ($15) and maple Brussels sprouts with pancetta and nuts ($16).
The drinks: Lots of wines. There are by-the-glass options (from $16) and rarer boutique bottles like 2012 Pouilly-Fume from La Demoiselle de Bourgeois ($208) and a 2004 Cabernet Sauvignon from Meyer Vineyard ($228). They’ve also got a short cocktail list with easy drinks like Sear Signature made with gin, campari and lime ($17).
Why you’ll be back: This place puts out quality steaks with a nice sear from the PIRA charcoal grill. They’ve got an interesting range of meats that go beyond what’s expected of a steakhouse where you don’t have to break the bank given the quality.
