10 Best Steakhouses in Singapore (August 2026)

This is the part worth understanding, because it applies at every restaurant below and it is the difference between paying for quality and paying for a description.

• Dry-aged versus wet-aged. Wet-aged beef sits in vacuum packaging in its own moisture, which is the default and is not a criticism. Dry-aged beef hangs uncovered in a temperature and humidity controlled room, losing moisture and developing a nuttier, more concentrated flavour. Dry-ageing costs the restaurant 15% to 30% of the weight in evaporation and trimming, which is most of the reason it costs you more per gram.
• Days aged, not days fed. A 400-day grain-fed steak has been on a grain diet for 400 days. That is a feeding programme and it affects marbling. Ageing is a separate number, usually 21 to 45 days, and it affects texture and flavour. A menu quoting one loudly and not the other is telling you which one it invested in.
• Grading systems do not translate. USDA Prime is the top American grade, roughly the top two to three percent of graded beef. Australian beef uses a marble score. Japanese wagyu uses A5 as the top yield and quality grade, with a separate BMS marbling score from 1 to 12. A5 is not a better USDA Prime, it is a different animal and a different eating experience, and a lot of people who spend heavily on A5 discover they prefer a cheaper cut.
• The fire matters as much as the beef. Wood fire, charcoal and gas produce genuinely different steaks from identical cuts. Restaurants that cook over wood tend to say so prominently, because the equipment is expensive and difficult to run.
• Where the value actually hides. Set lunch at a serious steakhouse is often half the dinner price for the same kitchen. If you want to try the top end without the top-end bill, that is the move.

If a whole steakhouse is more than the occasion needs, my picks of the best buffets in Singapore cover carving stations at a fixed price, the best pasta in Singapore is the cheaper sit-down option, and date night restaurants cover the rest of the special-occasion field.

Burnt Ends is the one I would send someone to if they wanted to understand what fire can do to meat, rather than simply eat a large expensive steak. Chef-owner Dave Pynt cooks everything over wood in a custom four-tonne dual-cavity oven with four elevation grills, and the whole kitchen is open, so the cooking is the entertainment.

It has held one Michelin star since 2018 and sits at #59 on the 2026 Asia's 50 Best Restaurants list, having appeared at #93 on the 2025 World's 50 Best. That is a level of recognition no other steakhouse on this list comes close to, and it is worth being clear about what you get for it: this is a modern Australian barbecue restaurant where steak is one part of the menu, not a steakhouse in the American sense with a list of cuts by weight.

The practical problem is getting in. Reservations open 30 to 45 days ahead and the counter seats go within minutes of release. Set a reminder for the release date rather than trying your luck a week out, and take the counter over a table if you get the choice, because watching the grills is half of what you are paying for.

Website: burntends.com.sg
Location: Dempsey Hill
Style: Modern Australian barbecue, entirely wood-fired
Recognition: One Michelin star since 2018, #59 Asia's 50 Best 2026
Booking: Opens 30 to 45 days ahead, counter seats go in minutes

CUT at Marina Bay Sands is the polished, high-ceilinged version of a modern American steakhouse, and it is the place I would pick when the meal is the event rather than the fuel. Expect somewhere between S$150 and S$250 a head once you have eaten and had a glass or two.

The thing worth ordering here is a wagyu flight, because it solves the grading problem I described above in the most direct way possible: you taste different origins and grades side by side and find out what you actually like, rather than paying a premium for a description. Anyone who has assumed more marbling is always better usually revises that opinion halfway through.

It is expensive and it knows it. But of the genuinely top-tier steakhouses in Singapore, this is the one that best rewards curiosity rather than just appetite.

Location: Marina Bay Sands
Style: Modern American steakhouse
Price: About S$150 to S$250 per pax
Order this: A wagyu flight, to taste grades against each other

Not to be confused with CUT by Wolfgang Puck, which trips up a surprising number of people booking a table. Wolfgang's Steakhouse is a different restaurant with a different founder, and it is the most traditional American steakhouse experience on this list: USDA Prime beef, dry-aged in-house, served on sizzling plates in a dark room.

There is very little reinvention here and that is the appeal. The porterhouse for two is the order, it arrives already carved off the bone, and the sides are the classics done properly rather than reinterpreted. Budget S$120 to S$250 per person depending on how far into the wine list you go.

If someone says they want a steakhouse and means the thing they have seen in American films, this is the closest Singapore gets.

Website: wolfgangssteakhouse.sg
Style: Classic American, USDA Prime, dry-aged in-house
Price: About S$120 to S$250 per pax
Order this: The porterhouse for two

Bedrock has been on Somerset Road since 2008, which in Singapore restaurant terms is close to permanent, and it is my pick for getting proper steakhouse cooking without top-tier pricing. Set lunch starts around S$32 per pax and mains from about S$36, which puts a genuinely good kitchen within reach of a normal weekday.

The menu is a good example of the vocabulary being useful. You will find 350-day grain-fed pepper steak, 400-day grain-fed long-bone tomahawk, dry-aged USDA prime ribeye and a double-cut dry-aged porterhouse for sharing, plus Japanese aged full-blood wagyu. Those are four different value propositions, and knowing which number refers to feeding and which to ageing tells you what you are really choosing between.

It also holds a Wine Spectator 2026 Restaurant Award, so the wine list is not an afterthought. For a business lunch or a birthday where the bill has to stay sane, this is my most frequent recommendation on this list.

Website: bedrock.com.sg
Location: 96 Somerset Road
Price: Appetisers from S$16, mains from S$36, set lunch from about S$32
Recognition: Wine Spectator 2026 Restaurant Award

COTE is a Korean steakhouse, which means the format is a hybrid: steakhouse-grade cuts, grilled at your table over a smokeless grill the way Korean barbecue works. It is a genuinely different night out from sitting while a kitchen cooks for you, and for a group it is considerably more fun.

Pricing spans a wide range depending on how ambitious you get. The signature COTE Steak starts from S$62++ and the NY Strip from S$78++, while the Dry Aged Ribeye runs S$168++. That spread means a table can eat well without everybody committing to the top cut, which is harder to pull off at a conventional steakhouse.

Worth knowing: because you are grilling at the table, the doneness is on you. That is either the appeal or the drawback depending on the person you are dining with.

Website: cote.sg
Style: Korean steakhouse, tableside grilling
Price: COTE Steak from S$62++, NY Strip from S$78++, Dry Aged Ribeye S$168++
Best for: Groups, and a livelier room than a classic steakhouse

Lawry's does one thing and has done it for a long time: prime rib, USDA beef aged 21 days, carved from a silver cart at your table. It is theatrical in a way that has gone out of fashion everywhere else, and it is genuinely lovely for an older relative or anyone who finds modern restaurants tiring.

Pricing starts at S$108++ for the 160g California Cut and climbs with the size of the cut. Prime rib is a roast rather than a grilled steak, so the texture is softer and more yielding than a ribeye off a grill. If you are expecting a char-crusted steak you will be surprised, so order knowing that.

This is a specialist, not a general steakhouse. Come for the prime rib, and if half your table wants a grilled sirloin instead, book somewhere else.

Website: lawrys.com.sg
Style: Prime rib, USDA beef aged 21 days, carved tableside
Price: From S$108++ for the 160g California Cut
Best for: Prime rib, and guests who want a calm, traditional room

SKIRT at W Singapore on Sentosa Cove cooks premium dry-aged beef over a wood-fired grill, and it is the one to book when the location is part of the plan. Expect S$150 to S$300 a head, which is top-tier pricing, and a room that is doing more with atmosphere than most steakhouses bother to.

Wood fire is again the differentiator here rather than marketing language. It produces a different crust and a different aroma from a gas grill, and alongside Burnt Ends this is one of the few places in Singapore where that is the central technique rather than a detail.

Factor in getting to Sentosa Cove and back, because it is not a spontaneous booking from town. This is a planned evening, and priced accordingly.

Location: W Singapore, Sentosa Cove
Style: Dry-aged beef over a wood-fired grill
Price: About S$150 to S$300 per pax
Note: Plan the trip out to Sentosa Cove, it is not a last-minute booking

Opus at Hilton Singapore Orchard dry-ages its beef in-house in custom cabinets tiled with Himalayan salt, which is an unusual amount of equipment to commit to a process most restaurants outsource. Whatever you make of the salt specifically, a kitchen that ages its own beef is one that has decided this matters.

The order is the 30-day dry-aged grass-fed porterhouse at S$148++ for 900g. Split between two people that is one of the better value propositions in this price bracket, and grass-fed is a genuinely different flavour from the grain-fed beef most of this list serves: leaner, more mineral, less sweet.

If you have only ever eaten grain-fed steak and assumed that is what beef tastes like, this is a useful and reasonably priced way to find out otherwise.

Location: Hilton Singapore Orchard, 333 Orchard Road
Style: In-house dry-ageing in salt-tiled cabinets
Order this: 30-day dry-aged grass-fed porterhouse, S$148++ for 900g
Best for: Two people sharing one serious cut

Morton's is the white-tablecloth American institution, and it earns its place here for reliability rather than excitement. The room is formal, the service is practised, and the steak is exactly what you expect it to be, which is precisely the point when the meal is really a business conversation.

Budget S$120 to S$200 per person. Nobody is going to be surprised by anything on the menu, nobody has to explain what a BMS score is, and the room is quiet enough to talk in. For a client dinner where the food should be very good but not the topic, that is worth a lot.

If you are choosing between this and Wolfgang's for a similar occasion, Morton's is the more formal and more corporate of the two.

Website: mortons.com
Style: Classic white-tablecloth American steakhouse
Price: About S$120 to S$200 per pax
Best for: Client dinners and formal occasions

Astons belongs on this list and I am not being ironic about it. Everything above costs at least four times as much, and most people are not eating a S$150 steak on a Tuesday. Astons does a steak plate with two sides for roughly S$15 to S$30 depending on the cut and drinks, and it does it consistently across a lot of outlets.

Be clear about what it is. This is not dry-aged, it is not USDA Prime, and the cooking is line cooking rather than craft. What it is, is a properly seasoned piece of beef, cooked to the doneness you asked for, with sides, at a price that makes steak an ordinary meal rather than an event.

The honest framing is that Astons and Burnt Ends are not competing. One is how you eat steak most of the time and the other is how you eat it twice a year, and a guide that only covered the second would be pretending most of us live differently than we do.

Website: astons.com.sg
Style: Casual steak plates with sides
Price: About S$15 to S$30 per pax
Best for: Steak on a weeknight, across many outlets

Steak has the widest price range of any restaurant category in Singapore. Here is a realistic per-person guide, before wine.

Most of these restaurants quote ++, meaning GST and service charge are extra and add roughly 19%. A S$148++ porterhouse is about S$176 on the bill. Wine moves the total more than the steak does at the top end, so if the budget is fixed, decide the wine first and the cut second.

Dry-aged steak hangs uncovered in a temperature and humidity controlled room for typically 21 to 45 days, losing moisture and developing a concentrated, nutty flavour, and the restaurant loses 15% to 30% of the weight to evaporation and trimming. Wet-aged steak ages in vacuum packaging in its own moisture, keeps its weight, and tastes cleaner and more straightforwardly beefy. Neither is a grade of quality, they are different processes producing different results.

A steak dinner in Singapore costs about S$15 to S$30 per person at a casual chain like Astons, S$40 to S$80 at a mid-tier grill or on set lunch at a serious steakhouse, and S$100 to S$150 at a proper steakhouse such as Bedrock or Wolfgang's. Top-tier venues including Burnt Ends, CUT and SKIRT run S$150 to S$300 per person before wine. Add roughly 19% for GST and service charge on ++ prices.

USDA Prime is the highest United States beef grade, covering roughly the top two to three percent of graded American beef, and it describes marbling in a grain-fed animal. Japanese A5 wagyu is a separate system: A is the yield grade and 5 the quality grade, with marbling scored separately from 1 to 12 on the BMS scale. A5 wagyu is far richer and is usually served in small portions. It is not a better USDA Prime, it is a different eating experience.

Burnt Ends at Dempsey Hill is the steakhouse-adjacent restaurant in Singapore holding a Michelin star, awarded in 2018 and held since. It is more precisely a modern Australian barbecue restaurant cooking everything over wood, rather than a classic steakhouse with cuts sold by weight. It also placed #59 on the 2026 Asia's 50 Best Restaurants list. Michelin listings change annually, so check the current guide before relying on a star.

Dry-aged steak is worth it if you like concentrated, nutty, slightly funky flavours, and it is not if you prefer a clean beefy taste, in which case you are paying a premium for something you will not enjoy more. The extra cost is real rather than a markup: the restaurant loses 15% to 30% of the weight during ageing. The cheapest way to find out is to order a dry-aged cut alongside a wet-aged one and share.