#julkitchen takes steak seriously. So much so, in fact, that it is one of the top 3 dry-aging steak specialists in Singapore. But its expertise extends beyond just beef. The grill and braise method is also used towards fish, poulet and lamb, while the pasta in homemade sauces also demands to be tasted. But it’s those reverse seared tomahawk, ribeye or sirloin steaks that have customers queueing. The restaurant is based around one oak wood table that can seat 12. The resulting atmosphere is like being in a cosy dining room with friends rather than a restaurant. That limited capacity also means spots are at a premium, so booking is essential.