Call­ing All Car­ni­vores:

Here’s where to eat some of the best steaks in Sin­ga­pore, plus two of our favourite butcheries to buy from.

Expat Living (Singapore) - - Contents - – Jacqui Young

Where to eat and buy steaks in Sin­ga­pore

SKIRT W Sin­ga­pore – Sen­tosa Cove, 21 Ocean Way 6808 7278 | skirt.wsin­ga­pore­sen­

The scene: Ro­man­tic and cool, this is one of Sen­tosa’s best restau­rants, with an uber- trendy at­mos­phere and good food to boot.

The steak: There are many op­tions to choose from, but the full blood wagyu Sher skirt steak ($79) served with a wa­ter­cress and gar­lic con­fit is a firm favourite, and one of the sig­na­tures. The Cape Grim filet mignon ($88) on a green pea and bone mar­row rösti ox­tail dumpling with dried sea scal­lop is another must try; it was so ten­der the knife just slid right through it. The mains were per­fectly paired with a smooth Ital­ian Mon­tepul­ciano Far­nese from 2011 ($20 per glass).

The sides: The lob­ster, pork belly and truf­fle mac and cheese ($19) was rich and creamy, and the broc­col­ini a la plan­cha ($11) cooked to per­fec­tion. I’m al­ways a fan of gratin pota­toes ($15), and these were the best.

The best of the rest: Don’t miss the starters! We tried al­most all of them. The freshly baked foc­ca­cia with duck fat but­ter and smoked salt was light and fluffy, and served after or­der­ing – so de­li­cious, but we just had to try and save some room. The Sri Lankan crab and caviar ($32) served in a shell­fish broth was my ab­so­lute favourite, along with the truf­fled beef tartare ($28) with crispy rice and chipo­tle dress­ing from the Satur­day lunch menu. The bone mar­row es­car­got ($45), and veal sweet­bread and foie gras ($38) in a mush­room and red wine jus are also worth try­ing. We’d rec­om­mend pair­ing this menu with the Wittman 100 Hills Pinot Blanc ($20 per glass), and fin­ish­ing with the sweet and yummy banana “pizza” ($18) with caramelised pis­ta­chios and vanilla bean ice cream – the per­fect end to a lovely evening.

Best steak on Sen­tosa

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