Modern steakhouse Meadesmoore has recently reopened its doors at Boon Tat Street, unveiling a refreshed space alongside an even more exciting menu. Having established itself as one of Singapore’s leading steakhouses since its debut in 2021, the new menu underscores Meadesmoore’s commitment to sourcing-driven dining, with a greater emphasis on variety, provenance and the versatility of beef.
Full-Blood Wagyu Striploin from Takeda 10
Among the highlights are two cuts exclusive to Meadesmoore. The first is the Full-Blood Wagyu Striploin from Takeda 10 ($220/400g), named in honour of Wagyu breeding pioneer Shogo Takeda. Produced by Australia’s renowned Pardoo Wagyu, this exceptional cut was crowned World’s Best Grain-Fed Sirloin at the World Steak Challenge 2025. Raised in the pristine coastal environment of Western Australia’s Pilbara region, the cattle benefit from stringent breeding and feeding programmes that produce remarkable marbling and depth of flavour.
Full-Blood Wagyu Striploin 4.8/5
Simply grilled over charcoal and basted with beef tallow, the Full-Blood Wagyu Striploin developed an outstanding caramelised crust with pronounced char, contrasting the buttery richness of the meat.
Dairy Wagyu Tri-tip 4.5/5
The second exclusive is the Dairy Wagyu Tri-tip ($75/150g) from Hokkaido, Japan. Cut from the hindquarter of Hokkaido dairy cattle, this richly marbled steak offered a firmer, more muscular bite and a deeper, more developed beef flavour than conventional Japanese Wagyu. While I appreciated its robust character, I preferred the Full-Blood Wagyu Striploin, whose deep caramelised exterior harmoniously complemented the meat’s unctuous richness.
Chef’s Cut 4.2/5
Working with lesser-known cuts is also central to Meadesmoore’s philosophy. We also tried the Chef’s Cut, featuring the intercostal meat from a Wagyu Tomahawk. Presented as skewers, this cut delivered the most pronounced beefy notes among the three, almost like indulging in an exceptionally luxurious beef satay.
The accompanying sauces were great. The French Butter was fragrant and herbaceous, adding richness and a silky mouthfeel without overwhelming the beef’s natural flavour. Meanwhile, the velvety Bourguignon sauce further amplified the steak’s savoury depth with its robust, wine-infused character.
Roasted French Scallop 5/5
The evolved menu also creates room to showcase beef in more diverse and creative ways, such as the Roasted French Scallop ($18) topped with house-made dry-aged beef XO sauce. The scallops were delicious, charred on the edges, coaxing out their natural sweetness, which was further complemented by skordalia and charred leeks. Made with extra-dry-aged Wagyu chuck and rendered beef fat, the deeply savoury beef XO sauce delivered an intense hit of umami, adding depth to the dish’s creamy, sweet profile.
Peruvian White Asparagus with Vichyssoise Emulsion 4.5/5
The side dishes proved to be stars in their own right. The Peruvian White Asparagus with Vichyssoise Emulsion ($18) offered a clever reinterpretation of the classic cold potato and leek soup. The delicate sweetness of the asparagus paired effortlessly with the chilled emulsion.
Mac & Cheese 5/5
The Mac & Cheese ($22) was a standout. Using oversized giant fusilloni, the pasta offered a satisfyingly chewy texture that allowed the wheaty flavour to linger with every bite. A blend of Comté, Fourme d’Ambert, Gruyère and Grana Padano created a luscious sauce that coated the pasta without becoming heavy, enticing my palate with a subtle hint of blue cheese funk.
Vodka Baba 3/5
For dessert, we had the Vodka Baba ($18). Beneath the flambéed meringue lay refreshing yuzu sorbet and a ginger-apricot compote. The combination reminded me of a Lemon Tart. While the flavours were enjoyable, I found the baba itself rather dry and crumbly. Personally, I would still choose a classic Rum Baba served simply with lightly whipped cream, where the spirit-soaked cake remains the true star.
Meadesmoore now partners with seven award-winning producers across Australia, Japan, New Zealand, Ireland and the United States, allowing you to experience a wider range of breeds, terroirs and flavour profiles. Other signatures include the F1 Wagyu Denver from Ireland, F1 Wagyu Grain-Fed Angus Picanha from New Zealand, and the Heritage Wagyu Tomahawk from Australia.
Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.
Meadesmoore
21A Boon Tat Street
Level 2
Singapore 069620
Tel: +65 6227 2247
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)
Opening Hours:
Mon-Thu: 1130am - 3pm, 530pm - 10pm
Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
Sun: 530pm - 10pm
Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to destination. Journey about 3 minutes. [Map]
2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to the destination. Journey time about 6 minutes. [Map]
