There’s a single-mindedness about The Steakhouse that you’ve got to admire. Clarke Quay is a corner of Singapore’s dining map glutted with edible options, but only The Steakhouse can claim the crown as the city’s singular steak specialist, serving prime cuts of Australian Angus beef almost exclusively. Filet mignon, cote de boeuf, ribeye, chateaubriand, tenderloin, sirloin, and porterhouse – take your pick, take a cut, and let the skilled steak maestros in The Steakhouse’s River Valley Road kitchen cook it to your liking (to absolute perfection, that is) on the charcoal grill. And don’t forget to settle your steak down next to a fine wine, long drink or cocktail – The Steakhouse has a very well-stocked bar, too. A stylish, intimate steak restaurant, it’s recommended you book to avoid the stampede.
Excellent service and ambiance. Great for quiet dinners. The food is also amazing, steaks cooked the way i always liked it. Keep it up ya.
Food was great, atmosphere is great, was surprised the place was not more busy when we went at 6pm on a Sunday evening. No problems with service.
Vert god food and service,We will come back sin😊And vi have recomentid your resturant too our Norwegians and over friends in Singapore .have a Nice day😊
One of the best ways to enjoy The Steakhouse’s brilliant culinary focus is to book out the raised area close to the open kitchen, where you can see the chefs work their magic over the charcoal grill. This particular section is ideal for private dining and parties, accommodating up to 18 guests. But eating here is just as much fun for Singapore’s casual diners, too, and we advise all comers to browse the floor-to-ceiling wine collection tucked away in an alcove towards the back of the restaurant to get a measure of the mettle of what has to be Clarke Quay’s best restaurant for committed carnivores.
Perhaps due to Singapore’s proximity to Australia, the Black Angus steaks, grain fed for for a whopping 150-200 days, are the most popular cuts available at The Steakhouse. But being an avowed steak specialist, the restaurant’s Clarke Quay kitchen is well stocked with premium beef from other sources: corn-fed sirloin Angus from Nebraska and ribeye steaks from Brant that have been raised on corn for at least a year, grass-fed and three-week dry-aged Irish beef from Donald Russel, and a weekly import of Japanese Wagyu (just ask). It’s not all steak at The Steakhouse, true: there’s actually a wealth of hearty mains, sides, and salads to indulge in here, just off River Valley Road towards the water. Book now!