11 Best Steakhouses in Singapore (2026)

Singapore's steakhouse scene now spans old-school hotel grill rooms with meat trolleys, New York-style dry-aged houses, Argentine parrillas, charcoal rooms that champion lesser-known cuts, and French bistros that serve one dish done repeatedly. This guide picks eleven restaurants across those styles and across price levels, each confirmed as trading through its own channels or recent 2025 and 2026 coverage. Descriptions are attributed to what each restaurant says about itself rather than ranked against one another. Menus, cuts and prices change often, and the best steaks sell out or need booking ahead, so check the restaurant's own site before you go.

Goodwood Park Hotel's Gordon Grill has been serving diners since 1963, according to the hotel, which makes it one of the older grill rooms still trading in the city. The experience leans on theatre: a meat and seafood trolley is wheeled to the table, and French-inspired classics such as lobster bisque and flambeed desserts sit alongside the grilled cuts. Seasonal menus have featured a large wagyu tomahawk finished with a flambe at the table. The mood is formal and unhurried, closer to a classic hotel dining room than a modern open-fire concept. It suits milestone dinners and anyone who enjoys a little ceremony. Check the hotel's dining page for the current menu before booking.

Orchard
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Stags Head opened in early 2026 on Level 3 of Pan Pacific Singapore, and is the third restaurant from the Red Door Group, which also runs Bistecca Tuscan Steakhouse. It describes itself as a modern London-style steakhouse, built around wood-fired dry-aged beef and F1 wagyu, with British-leaning dishes, a Mayfair-style cocktail list and a deep wine programme. The dining room is styled in a Neo-Georgian manner, and a library lounge opens before dinner service. Reports from its launch say sharing cuts such as tomahawk and porterhouse are butchered in-house. It is a newer, special-occasion address, so check the menu and booking page before you plan an evening there, especially for larger groups.

Marina Centre
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Spread across two conjoined shophouses, 54° Steakhouse is the first non-Italian concept from Food Concepts Group, the company behind Altro Zafferano and Griglia. The name nods to both its address and the core temperature the kitchen associates with a medium-rare steak. Japanese wagyu, Australian and US beef are grilled over Australian ironbark wood and Japanese binchotan, and the Michelin Guide Singapore added the restaurant to its selection in May 2026. Brussels sprouts with smoked bacon are among the sides reviewers single out. Lunch runs on weekdays, so the room works for client meals as well as for a dressed-up dinner in the central business district. Check the menu and opening days on its own site before you book a table.

Amoy Street
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Meadesmoore calls itself a modern steakhouse for unusual cuts, drawing beef and other meats from small, award-winning producers and cooking them over wood and charcoal. Its dining room nods to early twentieth-century British and American steakhouses. After a renovation, the restaurant reopened in June 2026 with a refreshed menu from Group Executive Chef Victor Loy. Coverage of that relaunch highlights an Australian full-blood wagyu striploin that won a grain-fed sirloin title at the 2025 World Steak Challenge, plus a Hokkaido dairy wagyu tri-tip. Private dining rooms upstairs suit groups and business hosts. It sits at the splurge end of the market, so check current prices on its own site first, and book early.

Telok Ayer
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Tucked into the ground-floor lobby of voco Orchard Singapore, Opus Bar & Grill builds its menu around in-house dry-aged beef. The hotel says prime cuts are aged for roughly two to five weeks in custom Himalayan salt-tile cabinets, then cooked over an open flame fuelled by charcoal and Jarrah wood, with sustainable seafood on the same grill. Because the hotel is positioned as a more relaxed brand than the luxury names on this list, the restaurant is often discussed as an approachable way to try dry-aged beef. It works for date nights, family dinners and business meals alike. Confirm current cuts and ageing times with the restaurant directly, as the menu rotates and cuts vary.

Orchard
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On the waterfront at W Singapore - Sentosa Cove, SKIRT has been grilling since 2012 and refreshed its menu in 2026 with a fresh emphasis on open-fire cooking. Its own description names a Josper Basque grill, fuelled by charcoal and almond wood, for Australian and US beef, while Japanese wagyu is cooked over binchotan. Dry-aged cuts and charcoal-grilled seafood sit alongside the steaks, and a Saturday brunch is offered in addition to dinner service. The setting is resort-style and a trip from the city centre, which makes it more of a destination meal than a quick lunch. Check the hotel's dining page for hours and the current menu.

Sentosa Cove
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Wolfgang's brings a New York steakhouse format to the second floor of InterContinental Singapore Robertson Quay. The restaurant says it uses USDA Prime Black Angus beef that is dry-aged on site for 28 days and carved to order by an in-house butcher. The menu is compact and classic, centred on filet mignon, ribeye, sirloin and the signature porterhouse cooked for two, with traditional sides such as creamed spinach and mashed potatoes. It is one of several international outposts of a brand founded by Wolfgang Zwiener. Expect a traditional, clubby atmosphere that suits celebrations and groups of friends or colleagues. Check current menu details on its own site before booking.

Robertson Quay
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Bochinche has been grilling in Singapore since 2013 and now operates from a heritage shophouse on Club Street. The restaurant describes itself as an Argentine steakhouse and bar, cooking over a live parrilla in the asado tradition, and says select cuts are dry-aged in-house for up to around five weeks, finished with a coating of beef tallow. Hand-crimped empanadas, natural wines and cocktails round out a lively, social room that feels less formal than the hotel grills. Recent diner reports in 2026 mention lunch as good value for the area. It is an easy choice for a group dinner, so book ahead and check the current menu and opening days, since Sundays are closed.

Club Street
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Fat Belly opened in 2017 in Serene Centre, a neighbourhood stretch of Bukit Timah, and describes itself as an alternative steakhouse focused on lesser-known cuts of beef and other meats prepared over charcoal embers. Rather than defaulting to ribeye and tenderloin, the kitchen leans on cuts such as flat iron and Denver, which are generally friendlier on the wallet, along with a wagyu burger and house-made desserts. The setting is relaxed and casual rather than formal, and the restaurant opens for lunch as well as dinner. It is a good fit for diners who want to learn about different cuts without a hotel-restaurant bill. Confirm current prices and opening hours online.

Bukit Timah
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L'Entrecote started in 2010 on Duxton Hill and follows the Paris bistro formula: one main course, an entrecote steak, served with a secret-recipe sauce and free-flow golden fries. The restaurant has since added further outlets in River Valley and Siglap, though this guide lists it as a single entry. The no-decisions format keeps ordering simple and tends to appeal to diners who want a relaxed French meal rather than a long steak menu. Recent 2026 diner comments praise the steak and fries but note that the limited choice may not suit everyone, especially anyone wanting several cuts or sauces to pick from. Check its site for outlets and reservations.

Duxton Hill
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Les Bouchons has served French steak frites and wines in Singapore since 2002, and its site presents it as a long-running favourite built on consistent beef sourced directly from producers. Steaks are cooked to order and come with a salad and unlimited homemade fries, while the wine list leans French. The original shophouse on Ann Siang Road feels cosy and vintage, while the Robertson Quay branch adds a riverside terrace. This guide counts the group once rather than listing each outlet separately. It sits between a quick bistro and a full steakhouse, with a straightforward format and a relaxed tone. Confirm opening days, since the Ann Siang outlet is closed on Sundays.

Ann Siang
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