WHY GO

Pandering to meat-lovers’ carnivorous fancies with its meaty menu, attentive service, luxurious surroundings and awesome views in a prime location is what this establishment does best.

A great starter is the Hokkaido scallops, thinly sliced and prepared carpaccio-style with flavour coming in the form of hollandaise sauce, a splash of ponzu dressing and sprinkles of Sevruga caviar.

Then, it’s down to the real business of Marble 8; dry- and wet-aged beef cuts with the tomahawk dry-aged steak being the king of the heap. For something more modest, order the Wagyu sirloin on the bone to appreciate just how good beef can be. Described as having medium fat content (marbling), the chefs treat the cut with due respect and minimalist intervention; the plating is also simple so as not to distract from the richness and texture of the cut. On the wet-aged side of the menu, the Black Angus filet mignon is more modest in weight but just as flavoursome.

If there’s still room after that, the meringue with yogurt gelato, balsamic reduction and strawberries is delicious. Sporting thin meringue wafers, the tart but creamy gelato perfectly matches the balsamic vinegar and strawberries.