SINGAPORE – When steakhouses dot the island, it takes more than good meat to stand out from the pack.
Add 54 Steakhouse in Amoy Street to your list – its name is a nod to the temperature of a medium rare steak and its address.
It is the latest concept by Food Concepts Group, which is also behind Italian restaurants Altro Zafferano at the Ocean Financial Centre and Griglia Open Fire Italian Kitchen in Craig Road and Katong.
At 54 Steakhouse, the food is still driven by the group’s executive chef Andrea De Paola, now raising the stakes in the meat department.
Prices are competitive, from $48++ for 300g of 400-day grain-fed Australian Sanchoku Wagyu Petit Tender and from $78++ for 250g of 270-day grain-fed Australian Black Onyx Angus by Rangers Valley.
Consider treating yourself to the Japanese Satsuma Wagyu A4 Striploin – the cattle are fed tofu, sake and shoyu for 750 days – priced at $98++ for 170g. You can also splash out on the restaurant-exclusive cuts of Black Market Angus Beef by Rangers Valley Porterhouse ($288++ for 1kg) or T-Bone ($248++ for 900g).
Its non-beef options also shine. These include starters of Pan-Seared Hokkaido Scallops with Leek Veloute, Smoked Bacon and Truffle ($32++), Yellowfin Tuna with Smoked Ponzu and Cured Egg Yolk ($24++) and Cold Capellini with Langoustine Tartare and Siberian Sturgeon Caviar ($58++).
Must-have sides include Mac and Cheese ($16++) and Triple-Cooked Potato Wedges ($14++).
In line with its opening, it has an ongoing promotion for its weekday two-course set lunch – priced from $28++ with a rotating bi-weekly selection of appetisers and mains.
Where: 54 Amoy Street
MRT: Telok Ayer/Tanjong Pagar
Open: 11.30am to 2.30pm (Mondays to Fridays), 6 to 11pm (Mondays to Saturdays), closed on Sundays
Tel: 8893-7701
Info:
54steakhouse.sg
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