Inspired by North America steakhouses, Beast Restaurant and Bar, located at Duxton Hill, combines a modern steakhouse with chic bar vibes. Setting into the restaurant, you are first greeted by the bar. Then, stepping behind the curtain separating the bar and dining area, diners transform into an intimate dining room with exposed brick walls and leather banquettes.
The kitchen is helmed by Chef Muhamad, formerly from Santi Marina Bay Sands, Bam!, Gaig Singapore, and Park Grill in Kuala Lumpur. The food is centred around a specially designed grill and a special mix of Binchotan Charcoal, oak wood and lychee wood.
Live Pacific Oysters 4.5/5
We started our dinner with some Live Pacific Oysters ($38/ $72) that were freshly shucked, fresh and briny. The pairing of ponzu, kimchi and avruga caviar brightened the enjoyment.
Smoked Tuna Tataki 4/5
The other starter we had was the Smoked Tuna Tataki ($32). The smoked tuna, foie gras and terrine are layered like fallen domino blocks, paired with Aji Amarillo and hazelnut. It has a delightfully fruity sweetness from the Aji Amarillo, while the foie gras gives an extra soothing creaminess.
Grilled Bone Marrow 4.2/5
To go with our mains, we ordered a couple of sides to go along. First, we had the Grilled Bone Marrow ($22/2pc). It smelled so good that we started on it before the mains arrived. I love the sweetness from wine-braised caramelized onion and bacon bits that accentuated the taste profile.
Creamy Spinach 4.5
I decided to get some vegetables to our diet, so I went for the Creamy Spinach ($14), which consists of feta cheese and raisins. It is one of my favourite side dishes for any steakhouse.
Sanchoku MB7 Australian Grained Fed Wagyu Picanha 4.8/5
Unique at Beast is the extensive range of different cuts of meat ranging from Sanchoku Australian Grain Fed Wagyu Picanha ($68, 300g), Margaret River Australian Wagyu Tenderloin ($58, 180g) to Miyazaki Japanese A5 Wagyu Ribeye ($108, 200g). We had the Sanchoku MB7 Australian Grained Fed Wagyu Picanha cooked to medium pink. The priced cut with its beautiful marbling is tender and juicy. The beef is so flavourful on its own that no extra seasoning or sauces are needed.
Chilean Sea Bass 4.2/5
There are other protein choices for those who don't eat beef, such as the Chilean Sea Bass ($42). The moist fish is grilled to perfection, floating on a bed of green lentils and sake foam.
Earl Grey Tea Flan
Not to be missed are their desserts too. I definitely recommend you to save some space for the them. We had the Earl Grey Tea Flan ($14) and 72% Chocolate Cake ($16). The Earl Grey Tea Flan made from goats milk is light, but well-flavoured for a tealific finishing, paired with Madagascar vanilla ice cream.
72% Chocolate Cake 4.2/5
For the sweet tooth that prefers something richer and more intense, the 72% Chocolate Cake is a good choice. The chocolate is moist and soft, like tiramisu's texture, paired with salted caramel ice cream.
As the saying goes, never judge a book by its cover, don't be misled by the front of the restaurant thinking it is a drinking hole. The food here impressed me. It's one of those restaurants that I made a mental note to return or if my friend asked me for a recommendation.
Note: This is an invited tasting.
Beast Restaurant and Bar
10 Duxton Hill
Singapore 089594
Tel: +65 97822661
Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)
Opening Hours:
Tue-Sun: 5pm - 12midnight
(Closed on Mon)
Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]
2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]
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