The hottest new steak restaurants in Singapore that carnivores shouldn’t miss

Wild Blaze is a stylish steakhouse located on Tras Street, and is home to comforting steakhouse classics. At this carnivore’s paradise, helmed by chef-owner (and Brasserie Gavroche alumnus) Nic Wong, the highly-favoured Wagyu beef from Japan takes a backseat. Instead, beef from Rubia Gallega—a Spanish producer prized for its exceptionally marbled meats and delectable flavour profile of nutty, sweet, and deep umami— rides shotgun. The prized 1.4kg cut is aged in-house in the steakhouse’s custom-built dry ageing room, and grilled to a perfect medium rare over a mix of apple wood, cherry wood and lychee wood.

While good on its own, the steak is served with béarnaise sauce livened up with tarragon, and twice-fried shoestring fries using Agria potatoes from France. Other reputable producers are also on the chopping block, namely Harris Ranch’s USDA Prime ribeye; Meijin Wagyu Farmers’ Satsuma Wagyu; and British Long Horn T-bone from East Anglia in the UK. As a fitting accompaniment to your steaks, Wong recommends the signature mac and cheese gratin.

Wild Blaze Steakhouse
Address: 66 Tras Street, S(079005)

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The famed Kyoto beef-cutlet chain has landed at Raffles City, Singapore. As the largest gyukatsu speciality restaurant in Japan, boasting over 70 outlets worldwide, its popularity amongst legions of foodies comes as no surprise. Much of Gyukatsu Kyoto Katsugyu’s acclaim lies in the beef gyukatsu, a breaded and deep-fried beef cutlet coated in a koromo batter; the latter is made using the traditional Japanese method of mixing beaten eggs, bread crumbs, flour, and cold water. The obvious crowd-pleaser is its wide array of marbled beef, with varied cuts to suit individual tastes, from fatty sirloin to leaner tenderloin and even textural tongue.

To enjoy the best of both worlds, opt for the restaurant’s half-and-half option, which allows a mix and match from different cuts. Dips and sauces are no afterthought either. For explosive flavour, dip the meat in sansho pepper salt or the Kyoto dashi curry; for something subtle, go with classics such as citrus sauce with Japanese radish, an onsen egg dip, or a dab of fresh wasabi.

Gyukatsu Kyoto Katsugyu
Address: 252 North Bridge Road, #B1-63/64 Raffles City, Shopping Centre, S(179103)

What was once an exclusive extension of Luke’s Oyster Bar, The Clubroom was a secret known only to its loyal guests. Now open to all, this formerly hidden gem is steeped in glitzy 1920s Art Deco vibes, complete with a stylishly suave cocktail bar—an atmosphere so enchanting that even Gatsby might blush. At the heart of chef-restaurateur Travis Masiero’s menu is the showstopping Cape Grim tomahawk from Tasmania, Australia. Presented with its 12-inch long bone intact, this steak boasts a bold black pepper crust, perfectly charred outside and tenderly pink inside.

Other standout cuts include a juicy USDA Prime ribeye with confit garlic and Luke’s tenderloin au poivre with mustard-cognac jus. While the classic steakhouse sides are tempting, we recommend exploring Masiero’s signature starters: crunchy morsels of crispy Sicilian olives, Luke’s famous shrimp cocktail, and crunchy pops of beer-battered lobster popcorn.

The Clubroom
Address: 115 Amoy Street, S(069935)

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