Quick answer: Singapore’s steak landscape stretches from the theatrics of a Korean barbecue omakase to a butter-soft French steak frites with free-flow fries. COTE brings the Michelin-starred grills, Lawry’s carves USDA prime rib tableside, and The Feather Blade keeps things honest with alternative cuts that don’t empty your wallet. Whatever your budget or occasion, these seven spots cover it.
Our picks at a glance
We keep these lists updated by hand. If you run something that fits, get in touch before the next revision.
COTE Korean Steakhouse
Right on Level 3 of COMO Orchard, COTE Korean Steakhouse fuses the banchan-laden ritual of Korean barbecue with the dry-aged rigour of an American steakhouse.
The grill sits at your table—smokeless charcoal so you walk out without smelling like dinner—and the kitchen sends out USDA prime ribeye and filet mignon, alongside A5 Wagyu when you book the omakase. The wine list runs deep, and the whole thing feels like a celebration, which is why it’s earned a Michelin star internationally.
This is where you bring a group of friends who want to grill, eat, and talk long into the night. It’s also the spot for a milestone anniversary that deserves more than just another fine-dining plate. Set aside a generous budget; the omakase menus are worth the splurge.
Address: 30 Bideford Road, Level 3, COMO Orchard, Singapore 229922
Hours: Lunch 12pm–3pm daily, dinner 5pm–10pm daily
Phone: 1800 304 7788
cotekoreansteakhouse.com
SKIRT
Sitting inside W Singapore at Sentosa Cove, SKIRT works an open-fire grill and a marina view, and the beef follows suit: dry-aged Galician cuts and full-blood Wagyu given the wood-fired treatment.
There’s a quiet confidence to the place. The kitchen plays with pairings like fermented blackberry jus, and the sourcing skews sustainable. Saturday brunch (12pm–3pm) adds a daytime steak option that’s rarer than it should be on this island.
Ideal for a romantic evening when you want the mood to do as much work as the food, or for someone who tracks where their beef comes from. Dinner-only most nights, so plan ahead.
Address: 21 Ocean Way, W Singapore – Sentosa Cove, Singapore 098374
Hours: Mon–Sun 6pm–10:30pm, Sat brunch 12pm–3pm
Phone: +65 6808 7278
skirt.sg
And if you’re someone who likes to perfect a steak at home, you’ll appreciate our guide to Singapore&# ;s s.
The Feather Blade
On Tanjong Pagar Road, The Feather Blade takes a cut most steakhouses overlook—the feather blade—and builds a whole mood around it.
The steak comes with your choice of bespoke sauces; the uni butter is the one you’ll hear about. It’s casual, intimate, and stays open till 1am on weekends, which makes it the right answer when a late-night steak craving hits.
This is for weeknight catch-ups where you want proper beef without the stiff tablecloth vibe. Prices are accessible, yet the quality feels like a quiet flex. Bring a friend who’s been working too hard—this one resets the week.
Address: 61 Tanjong Pagar Road, Singapore 088482
Hours: Tue–Sat 5:30pm–1am, Thu–Fri lunch 12pm–3:30pm; closed Mon
thefeatherblade.com
We keep these lists updated by hand. If you run something that fits, get in touch before the next revision.
Lawry’s The Prime Rib
Lawry’s The Prime Rib has held its ground on Orchard Road for decades, inside Mandarin Gallery, and the draw is immediate: a 28-day aged USDA prime rib carved right at your table.
The silver trolley rolls up, the maître d’ asks how you like it, and the slab of beef lands on your plate with spinning bowl salads and Yorkshire pudding on the side. It’s old-school American fine dining done with a straight face—and it works.
Treat your parents here for an anniversary. They’ll appreciate the theatre, and you’ll appreciate that the consistency hasn’t wavered. Lunch sets make it a touch gentler on the wallet than dinner.
Address: #04-01/31 Mandarin Gallery, 333A Orchard Road, Singapore 238897
Hours: Sun–Thu 11:30am–10pm, Fri–Sat 11:30am–10:30pm
Phone: +65 6836 3333
lawrys.com.sg
Speaking of heritage, there’s a certain old-world charm to some of the Singapore&# ;s s we’ve covered, too.
Wolfgang’s Steakhouse
Wolfgang’s Steakhouse at InterContinental Robertson Quay brings a slice of Manhattan to the Singapore River, and it arrives sizzling.
USDA prime dry-aged porterhouse is the centrepiece—cooked at high heat and served on a hot plate so it keeps singing all the way to the last bite. The portions are generous, meant for sharing, and the classic sides (creamed spinach, mashed potatoes) do exactly what they’re supposed to do.
A business dinner where the setting matters as much as the steak? This is your room. Loosen the tie and order a second round of sides.
Address: 1 Nanson Road, #02-01, InterContinental Singapore Robertson Quay, Singapore 238909
Hours: Daily 11:30am–11:30pm (last order 10:30pm)
Phone: +65 6887 5885
wolfgangssteakhouse.sg
Opus Bar & Grill
Opus Bar & Grill sits within voco Orchard Singapore, pushing a charcoal-grilled menu with a sustainability lens that feels more grounded than gimmicky.
Australian Angus forms the backbone of the steak selection. An open kitchen lets you watch the grill do its work, and the menu stretches beyond steak—high tea sets and skewers make an appearance—so it works for groups where not everyone wants a slab of beef.
Come here for a casual dinner on Orchard when you want a steak without the dress-code fuss, especially if someone in the group cares loudly about where their food is sourced.
Address: 581 Orchard Road, Singapore 238883
Hours: Dinner daily 6pm–10:30pm; lunch weekdays 12pm–5pm
Phone: +65 6730 3390
opus bar grill
We keep these lists updated by hand. If you run something that fits, get in touch before the next revision.
Les Bouchons
Les Bouchons has staked its name on a simple premise: a properly executed French steak frites, with fries that keep coming as long as you’re still eating.
Multiple locations—Ann Siang Road, Robertson Quay, Rochester—keep the bistro spirit accessible across the island. The wine list leans French and pairs naturally, and the whole experience feels like a neighbourhood joint that happened to get the steak exactly right.
This is your midweek reset button. Unfussy, consistent, and priced so you don’t need an excuse. That unlimited fries arrangement is dangerous in the best way.
Address: 7 Ann Siang Road, Singapore 069689 (and other locations)
Hours: Vary by outlet; typically lunch and dinner Mon–Sat
Phone: +65 6423 0737 (Ann Siang)
lesbouchons.sg
When you’re ready to explore a different side of the city, take a look at Culinary Gems in Jurong East for Sophisticated Diner.
How to choose
Steakhouses in Singapore don’t all play the same game. Your decision comes down to four things: the cut, the cooking style, the room, and how much you want to spend.
If the ritual matters—grilling at your table, carving from a trolley—steer toward COTE or Lawry’s. For purists who geek out over dry-aged beef, Wolfgang’s and SKIRT lead the pack. When budget is the priority without sacrificing quality, The Feather Blade and Les Bouchons prove you don’t need to spend triple digits for a steak that hits. Opus sits in the middle, with a broader menu and an eco-aware stance that appeals to a mixed group.
A rough price guide: expect around $40–$70 per person at The Feather Blade or Les Bouchons for a steak and sides. Opus runs $80–$120, depending on your picks. The top-end—COTE, SKIRT, Lawry’s, Wolfgang’s—sits above $150 per head once you add starters and wine, and can climb well beyond that with tasting menus.
Think about who’s coming and why. A rowdy birthday suits COTE’s grill-it-yourself energy. A quiet night with a view calls for SKIRT. A big family lunch where beef is the common language? Lawry’s was built for that.
| Restaurant | Vibe | Signature Cut | Price Signal | Good For |
|---|---|---|---|---|
| COTE Korean Steakhouse | Korean BBQ meets American steakhouse, interactive | USDA Prime ribeye, A5 Wagyu omakase | High (omakase menus) | Special occasions, group celebrations |
| SKIRT | Contemporary luxury, marina view, open-fire | Dry-aged Galician beef, full-blood Wagyu | High | Romantic dates, sustainable sourcing |
| The Feather Blade | Casual-chic, intimate, late-night | Feather blade steak with uni butter | Affordable (premium cut) | Weeknight catch-ups, affordable indulgence |
| Lawry’s The Prime Rib | Classic American grandeur, tableside carving | 28-day aged USDA prime rib | High | Family gatherings, traditional prime rib |
| Wolfgang’s Steakhouse | New York sophistication, riverside | Dry-aged porterhouse | High | Business dinners, sharing large cuts |
| Opus Bar & Grill | Eco-luxury, charcoal grill, Orchard convenience | Australian Angus steak | Mid-high | Eco-conscious diners, mixed groups |
| Les Bouchons | French bistro charm, casual | Steak frites (unlimited fries) | Moderate | Casual outings, French cuisine lovers |
Summary
From COMO Orchard to Robertson Quay, these seven spots cover the whole steak spectrum: Korean-accented omakase, dry-aged porterhouse, and unpretentious bistro steak frites. Pick based on your mood, your budget, and whether you want someone else to do the grilling for you. No matter which direction you lean, there’s a thick, properly rested piece of beef waiting at the end of the decision.
Details can change, confirm with the business.
Frequently asked questions
What’s the dress code at these steakhouses?
Most expect smart casual—collared shirt and covered shoes go a long way. Some of the more formal rooms, like Lawry’s, prefer you skip the shorts and flip-flops, but a quick call ahead will sort out any uncertainty.
Which steakhouse is best for a large group?
COTE Korean Steakhouse works especially well with its communal grilling tables, and Wolfgang’s sharing-sized porterhouse suits a table that wants to eat family-style. Both handle 6–8 diners comfortably.
Are there vegetarian options?
These are beef-driven menus, but most spots have sides and salads that can piece together a meal. Opus Bar & Grill and Les Bouchons have slightly broader menus; still, it’s wise to call ahead if a vegetarian is joining.
What’s the difference between dry-aged and wet-aged beef?
Dry-aged beef hangs in a controlled environment for weeks, which concentrates flavour and tenderises the meat. Wet-aged stays vacuum-sealed and tastes milder. Wolfgang’s and SKIRT specialise in dry-aged; COTE works with both high-quality wet-aged USDA and Wagyu.
Which place is best for a birthday dinner?
Lawry’s The Prime Rib delivers the full celebratory theatre—tableside carving, spinning bowl salads, and a formal but warm room that makes a birthday feel like a proper occasion.
Do I need a reservation?
Yes, especially for dinner and weekends. Walk-in luck can run thin at places like COTE or SKIRT. Book a day or two ahead, more during festive periods.
