Steakhouses in Singapore: Cut, Burnt Ends, Morton’s and more for perfectly grilled slabs of meat

steakhouses, Morton's

From tomahawks and hanger steaks to classic ribeyes and sirloins, these steakhouses not only bring in the best quality of meats, but also bring out the best of every cut

Unrelenting meat cravings where the only thing that’ll assuage is a chunky slab of steak and a glass of red? Many a good night’s sleep have been besieged by this formidable case of steak-somnia: A restless, visceral bloodlust quelled only by nosefuls of smoky grill char, followed urgently by mouthfuls of warm pink, umami-packed, jus-dripping meat. Lucky for us, there’s no shortage of restaurants bringing in- and bringing out the most of- the best cuts. Steakhouses don’t necessarily have to be ones for celebratory occasions, in fact, after a trying day at work, thee’s nothing we want more than steak with fries, mash, and creamed spinach. Here are our favourites.

Burnt Ends

One of five new restaurants awarded a Michelin Star just weeks ago, this Australian-barbeque establishment also earned the 12th spot in Asia’s 50 Best Restaurants earlier this year. Here, enjoy the uncomplicated pleasure of watching a your slab of meat cook over open flames; the restaurant uses four-ton, double-cavity apple and almond wood-burning brick kilns. Though more of a modern barbeque house than a steakhouse, judging from its vibrant menu, it’s one of the only places that serve a mean onglet (hanger steak), with heart-stopping bone marrow to pair.

Burnt Ends
20 Teck Lim Road
Singapore 088391

Cut by Wolfgang Puck

Celebrity chef Wolfgang Puck’s outpost at Marina Bay Sands retains its Michelin star this year, for good reasons. The full-fledged American steakhouse offers a choice selection that includes USDA prime steaks, aged Angus, and American and Japanese wagyu. Watch as waiters roll around beautifully-marbled cuts across the swanky posh restaurant lined with more than 500 kinds of wine to pair. If someone in your company is not up for steak, the restaurant dishes out lip-smacking starters, along with poultry and seafood creations to match.

Cut by Wolfgang Puck
2 Bayfront Avenue
Galleria Level The Shoppes at Marina Bay Sands
Singapore 018972

Lawry’s The Prime Rib

Ask anyone where to find roasted prime rib of beef, and you’ll be directed to Lawry’s The Prime Rib. Its signature roast beef has seen the restaurant through 19 long years in Singapore, its first venture outside Beverly Hills. If you visited the restaurant as a kid, you’d remember being left wide-eyed by tableside theatrics where the meat is carved tableside and crepes are up in flame. Whoever said food can’t be fun?

Read the full review

Lawry’s The Prime Rib
333A Orchard Rd
Singapore 238897


Another household name, Morton’s, has called level four of Mandarin Oriental Singapore home for the past 20 years. Many diners flock here for American classics like Cocktail Shrimp, crabcake patties and of course, quality steaks (sans sides of fries) done to your liking. While the staples have kept the place busy enough, the restaurant also offers seasonal menus to keep things interesting. We went down recently to try out five new creations, including a 7oz American Wagyu Fillet with fire-roasted Poblano butter, and an 8oz American Wagyu Royale ribeye cap steak. To celebrate its 40th birthday, the restaurant is offering an exclusive three-course promotion until the end of August.

Read the full review

5 Raffles Avenue
Fourth Storey Mandarin Oriental
Singapore 039797


High-rise restaurants overlooking the Marina is all the hype in recent years, but Sear lives up to its towering expectations. The menu is focused on top quality cuts shimmering in the restaurant’s two Pira charcoal ovens, including meat flown in from Canada and Kobe. That said, chef Erik Gustafsson sometimes shines the spotlight on innovative, seasonal menus that aren’t steak-centric. Take for example our recent trip which saw us try a four-course meal highlighted by fresh Nordic seafood and produce.

Read the full review

50 Raffles Place
Singapore Land Tower
Singapore 048616

Wolfgang’s Steakhouse

Disclaimer (again): Wolfgang’s Steakhouse is not related to Wolfgang Puck of CUT and Spago (at Marina Bay Sands) fame. Wolfgang’s Steakhouse is owned by Wolfgang Zwiener, who opened his first restaurant in New York City in 2004. The chain is famed for its prime USDA Black Angus beef, which is dry-aged onsite for 28 days. This technique, in which the meat undergoes a natural tenderising process in a temperature- and humidity-controlled environment, yields a rich umami flavour.

Read the full review

Wolfgang’s Steakhouse
1 Nanson Road
#02-01 InterContinental Singapore
Robertson Quay
Singapore 238909



The carnivore in you will be gratified after hunting down this Aussie steakhouse parked at Swissotel The Stamford. Meaty signatures fill the menu, from USDA cuts to a wicked fillet mignon Beef Wellington. For those who love a good happy hour deal, the restaurant focuses on martinis and steak during its happy hour, available from Monday to Friday from 5pm to 8pm. Here, you’ll get to line your stomach with complimentary steak sliders as you sip on 1-for-1 martinis.

Level 3
Swissotel The Stamford
2 Stamford Road
Singapore 178882
Tel: +65 6338 0261


Andaz Singapore has become a weekend staycay favourite since its inception last year, as it boosts novelty, Instagram-ability, and new dining destinations. One of them is 665°F, named for the temperature its wood-fired oven and grill operate at. Beef (Australian, Tasmanian, USDA and Irish) in various cuts ranging from a 200g tenderloin up to monstrous 1.2kg tomahawk, along with veal, lamb and chicken are on offer. We fell in love the most, however, with the crab cakes during our recent visit.

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5 Fraser Street
Level 38 Andaz Singapore
Singapore 189354

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