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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.
The Food was Good and service was excellent especially from the Manager himself. Will be visiting again and will recommend it to my friends too.
Accharcoal-grilled steak that is tasty, tender and so finely textured that it melts like butter in your mouth. The ideal beef, premium cuts. With a high (but not too high) marble score, it’s perfect beef for a thick cut steak experience. Medium rare was done perfectly with the juicy centre to for a full-flavoured steak that strikes the ideal balance of taste, texture and tenderness.
Quite pricey and iced water is chargable and were not informed ahead. Ended paying S$12 for iced water even though we opened a bottle of wine. Service was alright.
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!