The buzz: Looking to give Morton’s a run for their money is the first and only outlet from this steakhouse chain outside of its home base Hong Kong.
The vibe: It’s a sleek 140-seater with copious amounts of wood—everything from the floor to the tables to the logs that adorn it—that somehow manages to strike a balance between being refined yet relaxed.
The food: Make no mistake, it’s all about the beef here (wet-aged then broiled at about 700 degrees Celsius for you steak nerds). This specialist offers Australian Black Angus rib-eye ($68) and grain-fed USDA Prime ($80) steaks, not to mention an epic Aussie Wagyu tomahawk ($298) that weighs in at just over two kilos. All steaks arrive with four sauces made in-house (we suggest the peppercorn sauce), perfect if you don’t like your meat naked. But they don’t just cater to the carnivores. There are also seafood items to be had including yellowfin tuna and spanner crab tartare ($30) and pan-seared barramundi ($58).
The drinks: What better to wash down chunks of bloody meat than full-bodied red wines? They boast a selection of over 150 vinos, of which 17 are available by the glass, as well as an extensive cocktail menu with items such as strawberry and Champagne Flirtini.
Why you’ll be back: For your next meat fix. Plus, its prime location makes it quite the ideal spot to watch the upcoming F1 (just make sure to get a window seat).
Don’t miss: Beef Wellington. It’s one of I-S Magazine’s 50 things to eat in Singapore before you die (2012).
