From Steak to Barbecue: 3 New Restaurants to Visit in Singapore

Calling all carnivores: from a New York–style steakhouse to an Indian-accented barbecue joint, this trio of meat-centric newcomers is beefing up Singapore’s dining scene.

Wolfgang Zwiener in the dining room of his namesake outpost in Singapore.

1. Wolfgang’s Steakhouse
The latest outpost of New York–based steak impresario Wolfgang Zwiener’s namesake chophouse chain opened in November in a suave space at the InterContinental Singapore Robertson Quay. While the 140-seat establishment joins a bevy of other upscale American steakhouses in the city-state, its singular focus on USDA Prime beef sets it apart from the rest. The star of the menu is the dry-aged porterhouse, which arrives at the table still sizzling and bursting with flavor. Available in portions for two, three, or four diners, this superb cut goes particularly well with a side order of creamed spinach slow-cooked in chicken jus (65/6887-5885).

More information here.

The signature “ocean beef” bone-in rib eye at Wakanui.

2. Wakanui
Following a short-lived stint at Boat Quay some years back, Wakanui—a Tokyo steakhouse dedicated to New Zealand meats—has returned to Singapore with a bright new outlet at Marina One. Its signature cut is the bone-in rib eye of “ocean beef” from free-range Angus cattle raised in the South Island’s
Canterbury region, where the animals benefit from top-quality grass and grains and fresh sea air. Dry-aged in-house for 21 days and expertly grilled over clean-burning Japanese bincho-tan charcoal, the minimally seasoned beef is slightly charred on the outside, pink and juicy within, and astonishingly flavorful. The menu also features South Island spring lamb and grass-fed beef fillets, but purists will want to stick to the signature steak: after all, nothing quite beats the pleasure of bone-in meats (65/6384-2665).

More information here.

Inside Meat Smith Little India.

3. Meat Smith, Little India
Considerably more eclectic and daring than Meat Smith’s flagship Telok Ayer location, this recently opened offshoot of the American-style barbecue joint sits amid the atmospheric bustle of Campbell Lane in Little India. Occupying the ground floor of a corner shophouse that has been painted a vivid blue, the bijou eatery is all grungy hominess inside, with exposed pipes and brick walls and a conspicuous lack of air conditioning. The menu, developed by Penang-born chef Manogren Murugan Thevar and Meat Smith’s executive chef Andrew Baldus, is likewise inspired by its setting—barbecued, smoked, and spit-roasted meats presented with an Indian twist. Think: date-glazed beef ribs; chicken wings stuffed with paneer cheese and cashew nuts; and biryani served in the warm embrace of suckling pig with a Madras curry-mustard sauce. Also not to be missed is the upstairs bar, Rogue Trader, for its Indian-inspired cocktails (65/9625-9056).

More information here.

This article originally appeared in the April/May 2018 print issue of DestinAsian magazine (“Cuts Above”).

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