This Italian steakhouse is as well-regarded for its stylish interiors as it is for the meat-selection ranging from Miyazaki A4 Wagyu striploin to grain-fed Bistecca alla Fiorentina, which is also the star item. It is a thick-cut, char-grilled T-bone steak that’s perfect for sharing. There are, of course, other Italian dishes to savour, such as antipasti and pasta as well as seafood options that are sustainably sourced. Besides beef, there are other protein alternatives, including pork chop, the rack of lamb and roast chicken. Their list of wines is also extensive; be sure to order a glass or two to complete the experience.

Argentina is famous for its steaks and thankfully there's a place where enthusiasts in Singapore can enjoy a proper serving of Argentinean beef. Located in Amoy Street, the Latin American-inspired restaurant is popular for its lunch sets that can be enjoyed in either two or three courses. Steaks here are the grass-fed variety, something that Argentina is well known for, and cooked on the wood-and-charcoal-fired parilla. The restaurant attracts regular visitors who are equally appreciative of its friendly service and cosy ambience so it comes as no surprise that Bochinche remains the go-to choice for those craving a proper piece of steak.

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Securing a reservation at this widely popular restaurant may be a challenge but having a memorable gastronomic experience here is almost assured. The show-stopping item of this modern Australian restaurant, which has been winning fans since 2013, is the custom-made grills. The menu changes daily but the beef tenderloin and Blackmore’s cube roll are definite must-try items that will have you craving a return. Over the past year, the restaurant has also unveiled its bakery arm offering various types of bread, scones, tarts, cinnamon rolls and the extremely popular doughnuts. Just like how it is with restaurant reservations, effort is required when nabbing a box of those doughnuts—but it is well worth it.

Butcher’s Block at Raffles Hotel Singapore, which is now helmed by chef de cuisine Jordan Keao made its debut in 2020 but it has quickly distinguished itself as a hotspot for fine steak. The speciality meat restaurant offers sustainably sourced premium cuts such as Australian tenderloin Wagyu, Wylarah striploin Wagyu and the chef's prime Wagyu selection. The stylish restaurant also has a scene-stealing glass cooler called The Vault, which displays its finest cuts of meats next to its open-concept kitchen where guests can watch the chefs in action. 

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You can’t go wrong with a steak meal at Cut by Wolfgang Puck, which is highly regarded as one of the best steakhouses in Singapore. Since its opening in 2010, it has maintained its shine and reputation as a luxurious steakhouse that serves only the best cuts of prime meat. The wide selection is expected, and its American Wagyu ribeye from Idaho’s Snake River Farms is a must-try. Also recommended is the smooth and buttery bone marrow flan with mushroom marmalade. There's a variety of dessert options, including a decadent Valrhona chocolate souffle that’s good for two to three people. If you're planning to linger a little longer, the Michelin-starred restaurant also boasts an extensive wine menu.

Wagyu beef aficionados will know that this Japanese steakhouse flaunts an exceptional range of prime meat. Choose from an extended selection of Japanese Wagyu that includes Ohmi Grade A4 (ribeye), Iwate Grade A5 and Saga Grade A3 (tenderloin and sirloin) prepared in a variety of Japanese methods such as shabu-shabu, sukiyaki hobayaki or sumibiyaki (charcoal-grilled). The staff will advise you on the meat’s doneness but, generally, have yours medium-rare to fully enjoy the flavour and texture of Wagyu beef. Their donburi bowls—diners get to choose the type of Wagyu used—are highly popular especially during lunch. Don’t forget to complete your meal with some exquisite sake.

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A classic steakhouse experience can easily be achieved with a visit to Lawry’s The Prime Rib Singapore, which has earned recognition for impeccable customer service and consistency in its dishes. Customer favourites include the signature roast prime ribs and the Atlantic lobster tail. Look forward to their iconic tableside guéridon service where you’ll get to witness your meat selection being carved and when it's time for dessert, your crêpes Suzette being flambéed.

A visit to Opus Bar & Grill is always a treat for the senses. There’s nothing quite like being in a restaurant and listening to the sizzling of steaks as you nurse a drink and await your food. Regular customers enjoy the sharing steaks, which are bone-in and good for at least two people. Try the recommended 1.2kg Australian whiskey-aged Rangers Valley Wagyu Tomahawk, which is one of their best-selling items on the menu. Meats aside, there’s also a wide variety of sustainable seafood options such as lobster, Atlantic scallops and jumbo prawns. To finish, treat yourselves to some dessert wine.

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Located on the 70th floor of Swissôtel The Stamford, Skai features stunning views of the Singapore skyline alongside a bevy of delicious grilled meats. Helmed by executive chef Paul Hallett, the menu features a wide selection of contemporary dishes delicately infused with a Japanese touch. Like any top restaurant, the menu is produce-driven. But what shines brightest is Hallett’s extensive experience in butchery, evident in the restaurant's impressive selection of artisanal beef sourced from all over the world, and his flair for grilled tender meats that he prepares in the Josper charcoal oven. Another thing worth noting is their decidedly pretty desserts, which make for a wonderful finale to a decadent meal.

If you’re a huge fan of richly flavourful meats like lamb chops and dry-aged ribeye steaks, a trip to Wakanui Grill Dining will not disappoint. With meat specially flown in from New Zealand, the restaurant’s menu features high-quality beef and lamb in dishes that fuse the flavours of New Zealand and Japan. Expect to find the likes of 33 Days dry-aged Black Onyx Angus Beef Tomahawk, a selection board of 21 days dry-aged bone-in ribeye, grass-fed fillet and lamb, and the Kagoshima A5 Wagyu beef, all grilled over Japanese binchotan. The restaurant also has three private dining rooms that are ideal for special celebrations.

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Owner Wolfgang Zwiener, a former employee of Michelin-starred Peter Luger Steakhouse in Brooklyn, started his first restaurant in 2004. To date he has over 20 steakhouses all over the world, including the outpost at InterContinental Singapore Robertson Quay. And just like how it’s done at his former workplace, all the porterhouse cuts are served on a hot plate bubbling with melted butter. There is also a notable variety of seafood offerings, such as grilled king salmon, crab cakes, lobster and more. Do save some stomach space for all-American desserts like the hot fudge sundae, New York-style cheesecake, apple strudel and an assortment of pies.

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