Gyusei Gyukatsu Wagyu Steakhouse @ Hotel Clover - First Halal-certified Japanese A5 Charcoal-Smoked Wagyukatsu Specialist

Gyusei Gyukatsu Wagyu Steakhouse, located at Hotel Clover, brings diners the world’s first Halal-certified gyukatsu experience. Here, gyukatsu (fried beef cutlets) are crafted using exquisite Halal A5 Wagyu sourced from Japan.

A5 Japanese Ribeye Gyukatsu 4.5/5

The A5 Japanese Ribeye (120g, $69) is one of the most sought-after items on the menu, delivering a melt-in-the-mouth, buttery texture juxtaposed against a crisp panko crust. Using BMS 11–12 Wagyu, the meat is lightly coated in panko and then sent for a quick deep-frying to preserve its rare doneness.

The breaded beef steak is then served with a personal konro, a hot stone grill brushed with Wagyu tallow, allowing you to cook each slice further to your preferred doneness. Accompanying the steak is an impressive assortment of 10 condiments: yuzu kosho, kimchi, ponzu radish, katsu sauce, fresh lemon, shichimi, Maldon sea salt, freshly grated wasabi, mustard, and sansho pepper. According to the diner seated beside me, this setup mirrors exactly what she experienced back in Japan!

Each set also includes an umami-rich onsen egg (perfect as a sauce for the meat or on top of rice), along with free-flowing cabbage, rice, and miso soup. A notable touch by Gyusei lies in the ornate plates used to present the gyukatsu, handcrafted in small batches by homegrown Singapore artists Kirmaine of Kir Ceramics and The Clay People. Do take a moment to admire these craftworks as you enjoy your meal.

Menchikatsu 3/5

XL Hyogo oysters 5/5

Sides include XL Hyogo Oysters, which were impressively plump and wonderfully fresh on my palate. I also tried the Menchikatsu, a minced beef cutlet made with 100g of A5 Wagyu blended with Australian ground beef. While flavourful, I felt it could be more tender and juicy, as it came across slightly compacted.

For those who prefer a meatier, more robust beef flavour, the menu also offers Australian Wagyu selections (BMS 3+), offering a more pronounced beef flavour at a gentler price point.

From 19 Feb - 31 Mar 2026, enjoy a FREE 60g A5 Sirloin Wagyukatsu with every 2 Wagyukatsu sets ordered. With only 24 seats, reservations are recommended at Gyusei Gyukatsu Wagyu Steakhouse. Make your booking here: https://linktr.ee/gyusei_gyukatsu_sg

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.


Gyusei Gyukatsu Wagyu Steakhouse
Hotel Clover
775 North Bridge Road
Level 1
Singapore 198743
Tel: +65 8031 4122
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Wed-Thu, Sun: 12pm - 10pm
Fri-Sat: 12pm - 1030pm
(Closed on Mon-Tue)

Direction:
1) Alight at Bugis MRT Station. Take Exit B or E. Walk to North Bridge Road. Walk down North Bridge Road towards Sultan Mosque direction. Walk to destination. Journey time about 8 minutes. [Map]

Gordon Grill @ Goodwood Park Hotel - New Winter Indulgence Menu Featuring a 1.5kg Wagyu Beef Tomahawk Steak Flambéed Tableside

There’s something about dining at a classic grill restaurant that feels especially fitting during the cooler months - imagine cosy interiors, rich sauces, indulgent ingredients and the occasional tableside theatrics that make the experience feel a little more special. Gordon Grill’s A Winter Indulgence menu leans fully into this mood, offering a comforting yet refined selection that spans land and sea, with premium produce, generous portions, and a touch of old-school charm throughout the meal.

Complimentary Amuse-Bouche 3.8/5

Complimentary Bread Basket 4/5

We started the meal with a complimentary Kimchi Chicken Tartlet as an amuse-bouche and a Bread Basket served with butter. The tartlet was a pleasant opener with a hint of spice, while the bread selection was satisfying and a simple but welcoming start to ease into the meal.

Tsarskaya Oyster 4/5

Tsarskaya Oyster Thermidor 4.2/5

Oysters play a starring role in the Winter Indulgence menu, featuring live Tsarskaya oysters from France presented two ways. Fresh Oysters (6 pcs $58 / 12 pcs $118) were served simply with mignonette sauce and lemon - clean, briny, and refreshing, allowing the natural sweetness of the oysters to shine through.

For the Baked Oysters options (6 pcs $68 / 12 pcs $133), diners can choose between Kilpatrick or Thermidor style. We tried the Thermidor, and it was excellent! Cheesy and creamy, yet not overpowering, striking a good balance while still letting the oysters remain the star. It’s a more indulgent take and one we would happily order again.

Sautéed Chanterelle Mushroom 3.8/5

From the land, we had the Sautéed Chanterelle Mushroom ($29), served with an onsen egg, shaved truffles and natural jus. Beneath it sat a layer of creamy mashed potato. While the flavours were comforting and earthy, the dish leaned heavily towards soft and creamy textures. We found ourselves wishing for a bit more contrast to elevate it further.

Risotto 4.5/5

The Risotto ($29), on the other hand, was very well executed. Made with morel mushrooms and finished with shaved truffles, it was rich yet balanced, with well-cooked grains that retained their structure. This was easily one of the stronger savoury dishes of the night and a comforting choice for truffle lovers.

Wagyu Beef Tomahawk Steak 4.5/5

One of the highlights of the meal was the Wagyu Beef Tomahawk Steak ($372), which comes with an impressive tableside flambé. Cooked medium as recommended, the steak was tender and flavourful, especially the parts with well-rendered fats. It was served with roasted potatoes, baked tomato, sautéed vegetables and red wine jus. A definite dish to share and savour. The other beef option on the menu is the Black Angus Beef Porterhouse Steak ($348), which also looks equally tempting.

Seared Red Emperor Snapper 4/5

From the sea, we tried the Seared Red Emperor Snapper ($38), served with truffle petit pois, fresh maize and split fish jus. The skin was nicely crisp, the fish was fresh and delicate, with clean, restrained flavours. Simple yet well-executed, allowing the quality of the fish to speak for itself. The menu also offers a Pan-Seared Red Grouper ($38) as an alternative seafood option.

Crêpe Suzette 5/5

Desserts were a definite highlight and deserving of full marks. Gordon Grill’s signature Crêpe Suzette ($26) is a must-have, especially for fans of classic French desserts. Flambéed tableside with Cointreau and brandy and served with vanilla bean ice cream, the soft crêpe, soaked in citrusy syrup, was both nostalgic and indulgent. Not many places in Singapore still do this, and I found myself salivating just thinking about it again while writing this.

Morello Cherry Tart 5/5

The Morello Cherry Tart ($18) also impressed us. It may look simple, but the buttery tart shell was so good it left us wanting more, even with already very full stomachs.

Overall, Gordon Grill’s A Winter Indulgence menu is a comforting, well-curated offering that showcases classic flavours with a touch of tableside drama. While some dishes stood out more than others. The Winter Indulgence menu is available till 31 March and is best enjoyed unhurriedly, with good company and a hearty appetite.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to the destination. Journey time is about 10 minutes. [Map]