Meat-eaters in the Lion City are never left wanting. From steakhouse stalwarts to nose-to-tail specialists and no-frills burger bars, a hefty serving of protein is always within easy reach. Kurt Ganapathy gives us five of his favourites meat-centric eateries in Singapore.
Singapore’s steakhouses provide some of the country’s best dining experiences, showcasing how good beef is enjoyed around the world. For a taste of Japan, there’s Fat Cow. For rustic Tuscan techniques, look no further than Bistecca. Morton’s will transport you to Chicago and Wooloomooloo takes you to Australia by way of Hong Kong.
CUT by Wolfgang Puck
However, only one steakhouse in Singapore has a Michelin star to its name, and that’s CUT by Wolfgang Puck at Marina Bay Sands. It’s sometimes said that you’re just paying for the name when you dine at a celebrity chef restaurant, but that couldn’t be further from the truth at CUT. Corn-fed USDA Prime beef, grain-fed Australian Angus, grass-fed UK Red Poll, and the finest wagyu from Kobe, Miyazaki, and Saga are the order of the day here, grilled to your specifications over charcoal and hardwood.
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Burnt Ends
“Havin’ a barbie” is one of Australia’s great national pastimes, and at modern Australian restaurant Burnt Ends, barbecuing is elevated to an art form. While it’s a casual and completely unpretentious place, the dedication at Burnt Ends saw it claim 10th place on Asia’s 50 Best Restaurants list this year.
Using massive, custom-built wood-fired ovens, Chef Dave Pynt and his team serve up creations like venison with mint and cranberry, suckling pig and cider, and onglet (hanger steak) with burnt onions and bone marrow. Their menu changes on a daily basis depending on the best produce available.
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Meat Smith
You’ve seen how the Aussies do it, now it’s time to see what the Americans have to offer. From the same folks behind Burnt Ends, Meat Smith is a contemporary meat-centric take on a down-home American smokehouse and they’ve got the gear to prove it – two Southern Pride smokers flown in from the States.
Highlights here range from the classic pork jowl and brisket to the adventurous Chongqing pork spare ribs with dried chilli and Sichuan peppercorns, and the Mishima wagyu ribeye with chimichurri.
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Dehesa
It’s no surprise that the nose-to-tail dining trend has taken hold in Singapore – offal and alternative cuts of meat have been savoured by generations of Singaporeans. Led by chef-owner Jean-Philippe Patruno, Spanish restaurant Dehesa is among the pioneers of the modern movement here, with a focus on dishes that reward intrepid carnivores. The delicacies on offer include the signature crispy pig’s head with egg yolk and capers, milk-fed lamb sweetbreads, and ox heart with chilli pesto.
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Burger Joint
Fancy burgers are always a reliable choice for a proper feast, but sometimes you need your fix without the complications. For that, you have the aptly named New York import Burger Joint.
A hideout located between Amoy Street and Gemmill Lane, Burger Joint started out with just four burgers on the menu – hamburger, cheeseburger, bacon burger, and bacon cheeseburger – and they’ve recently added jalapeno and Sriracha to the mix for a bit of extra kick. To complement your burger, take your pick from the 18 craft beers on tap.
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