Meadesmoore @ Boon Tat Street - World’s Best Wagyu Striploin Now Served Exclusively Here

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 Intercostal Rib Finger Skewers and is sourced from True North Beef – a family-owned cattle business from Australia. 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 - Sauce L’entrecôte was fragrant and herbaceous, adding richness and a silky mouthfeel without overwhelming the beef’s natural flavour. Meanwhile, the velvety Bordelaise 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
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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]

HighHouse @ One Raffles Place - Limited Time Collaboration with Two Michelin Starred Meta

For its latest edition of The High Table, HighHouse has partnered with Chef Sun Kim of two-Michelin-starred Meta for a limited-time collaboration that brings his distinctive brand of contemporary Korean cuisine to HighHouse. Available until 27 June, the exclusive Korean-themed menu highlights Chef Sun’s ability to draw upon his heritage and traditional cuisine, while incorporating modern techniques and global influences.

Perched above the city with sweeping views of Singapore’s skyline, HighHouse offers a dynamic backdrop where guests can dine, socialise and enjoy the vibrant atmosphere. As the day turns into night and the music picks up, the ambience becomes very lively.

For The High Table, Chef Sun Kim adapts to HighHouse’s convivial dining concept, presenting a collection of dishes that are sophisticated yet approachable and designed to be enjoyed in a more relaxed, social setting with plenty of drinks.

Our meal began with a selection of appetisers, accompanied by mocktails from HighHouse’s extensive drinks programme, which offers a wide range of cocktails, wines, spirits and non-alcoholic options to suit different preferences.

Eggplant with Salsa 4.2/5

I enjoyed the Eggplant with Salsa ($28), which featured crisp, fried eggplant topped with puffed quinoa, confit garlic, and a citrus-soy dressing. Moreish, crispy and easy to share, it works especially well as a bar snack.

Beef Carpaccio

The Beef Carpaccio ($32) features hay-smoked beef tenderloin complemented by charred leeks and mustard dressing. It looked promising; however, as neither my dining companion nor I could consume raw beef, we were unfortunately unable to sample this dish.

Grilled Spanish Octopus 4.2/5

Served as part of the lunch set menu, the Grilled Spanish Octopus was well executed, with a lightly crisp exterior and a tender, succulent interior. It was served on a bed of cream-cooked potatoes and accompanied by a herb dressing, olives, and sweet Chitose tomatoes for bright, Mediterranean-inspired flavours that we enjoyed.

Kingfish Sashimi 3.8/5

The Kingfish Sashimi ($30) showcased pomelo, shiso, wasabi and gochujang. The citrus of the pomelo complemented the clean flavour of the kingfish. A touch of wasabi and gochujang provided gentle heat to the dish.

Lobster Cevan Jjim 4.2/5

The Lobster Cevan Jjim ($72) is inspired by the Korean steamed seafood dish haemultang jjim. Succulent lobster and a savoury seafood broth are served over a silky steamed egg custard, and finished with chilli oil. My dining companion found this dish to be on the salty side, but I enjoyed it very much. That said, considering the price point, I felt the BBQ Short Rib offered better value for money and would be my pick between the two.

BBQ Short Rib 4.8/5

The BBQ Short Rib ($88) is a magnificent platter of melt-in-your-mouth tender beef slices, served with gochujang-tossed mushrooms, shishito peppers, onion purée and a pickled cucumber salad. This allowed the beef flavours to take centre stage while the acidity from the pickled cucumber and gochujang helped cut through the richness of the beef. Incredibly flavourful and delicious, this was the standout dish of the meal for me.

Steak Bibimbap 4/5

Rounding out the collaboration is the Steak Bibimbap ($58), Chef Sun’s take on one of Korea’s most iconic dishes. Featuring flank steak, Korean zucchini, Korean bean sprouts, black fungus and sesame oil, the dish is fragrant, hearty and comforting. While the flank steak was tender enough, I personally preferred the more buttery BBQ Short Rib to the leaner flank steak.

In fact, I found myself pairing some of the short rib with the bibimbap rice, which proved a satisfying combination, as the fat from the short rib mixed into the rice. All the more reason to order a few dishes and share among friends.

Yoghurt Ice Cream 2.8/5

For dessert, we were served a combination of Yoghurt Ice Cream with pomelo, mandarin and basil. The tangy yoghurt ice cream, together with pomelo and mandarin, provided a light and refreshing finish after a heavy meal. However, I found the addition of basil somewhat unappealing, and it did not work for me. Presentation-wise, the dessert also lacked visual appeal.

The High Table by Chef Sun Kim is available for lunch and dinner at HighHouse until 27 June, offering diners a rare opportunity to experience a more casual yet equally thoughtful expression of the celebrated chef’s modern Korean cuisine.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


HighHouse
1 Raffles Place
L61-62
Singapore 048616
Tel: +65 9677 8074
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Tue: 1130am - 11pm
Wed-Fri: 1130 am - 1am
Sat: 5 pm - 1am
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

Niku Niku oh! Kome @ Westgate - Theatrical Live-Grilled Wagyu Hamburg Steaks

For meat lovers, Niku Niku Oh!! Kome puts the spotlight firmly on the art of Japanese hamburg steaks. First opening its doors at Resorts World Sentosa in August 2025, the concept has since expanded with a second, more spacious 40-seat outlet at Westgate.

At Niku Niku Oh!! Kome, dining is as much about experience as it is about flavour. Guests seated at the counter are treated to a theatrical showcase of live grilling, where skilled hands shape, sear and finish premium Japanese aged wagyu hamburg steaks right before their eyes. Each patty is freshly ground and hand-pounded daily on-site, resulting in a texture that is both tender and satisfyingly chunky, with juices locked within.

Original Hamburg Steak 4.5/5

We began with the Original Hamburg Steak, which sets the benchmark for what a proper hamburg should be. The patty was robustly meaty, boasting a rich, beef-forward flavour with a juicy interior that borders on molten. Adding an egg introduces a luscious creaminess, its silky yolk coating each bite and enhancing the overall mouthfeel. While the hamburg rightfully commands attention, the rice deserves equal praise. Polished in-house from husked grains, the rice is a thoughtful blend of Japanese Niji no Kirameki and Vietnamese jasmine rice. The result is a bowl of soft, fluffy grains with a gentle aroma and delicate sweetness, the perfect foil to the richly flavoured beef.

Cheese Hamburg Steak 4.5/5

Next, the Cheese Hamburg Steak takes indulgence up a notch. Cloaked in a blanket of melted cheddar and finished with freshly grated Grana Padano, the patty transforms into something reminiscent of a gourmet cheeseburger, but elevated. The cheeses lend a savoury, slightly nutty richness that deepens the wagyu’s umami, while still allowing the natural beefiness to shine through. It’s decadent without tipping into excess, making it an easy crowd-pleaser and a highlight of the meal.

Creamy Tomato Sauce Hamburg Steak 4.5/5

Rounding off the trio is the Creamy Tomato Sauce Hamburg Steak, a seasonal creation introduced alongside the Westgate opening. This rendition leans into a more “yoshoku” direction, Japanese-Western comfort fare at its finest. The sauce is a well-balanced marriage of a deep, savoury demi-glace and tangy tomato purée, enriched with a touch of cream to achieve a smooth, velvety consistency and an inviting orange hue. The interplay of sweet, savoury and mildly acidic notes keeps each bite interesting, cutting through the richness of the beef. Topped with thick slices of fresh tomato and a sprinkle of parsley, the dish gains a refreshing lift that prevents it from feeling too heavy.

With its combination of quality ingredients, meticulous preparation and engaging dining format, Niku Niku Oh!! Kome proves that the humble hamburg steak can be elevated into a deeply satisfying and memorable experience.

Note: This is an invited tasting.


Niku Niku oh! Kome
Westgate
#02-07
3 Gateway Drive
Singapore 608532
Tel: +65 89084764
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Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit D. Walk to the destination. Journey time is about 3 minutes. [Map]

Cygnet @ QT Singapore - Bottomless Steak Frites

From mornings to evenings, QT Singapore has you covered with the recent launch of three distinct dining experiences at Cygnet — Brunch, Steak Frites, and Cygnet Sundays. Thoughtfully curated for different dining occasions, the concepts take you from laid-back daytime dining to elevated evening experiences.

We tried their Bottomless Steak Frites: Choose Your Indulgence, where we could pick from three different cuts. Prices start from $48 for the Classic Steak Frites, with premium upgrades to the Argentinian Ribeye at $78 and the luxurious Ōmi Wagyu at $108.

Milk Loaf

Before the steaks arrived, we were served their signature in-house Milk Loaf. Its pillowy texture, paired with an intense milky flavour, completely stole our hearts.

Ribeye 4.5/5

Ōmi Wagyu 4.8/5

For steaks, we went with the Ribeye (200g) and Ōmi Wagyu (100g). Both were expertly cooked to medium doneness, even during the restaurant’s busiest hour and across subsequent orders. The Ribeye delivered satisfying, robust beefy notes, while the Wagyu was incredibly buttery and luscious.

Oysters 5/5

If you drop by before 7:30pm, there is another treat waiting for you - Freshly shucked Oysters at just $1 each. We thoroughly enjoyed these Japanese oysters, which were delicate in taste with a mild brininess. For a truly indulgent evening, Moët & Chandon Champagne is also available at $18 per glass or $98 per bottle.

Steak Frites is available Mondays to Saturdays from 5:30pm, with a two-hour dining limit per table. The $1 oysters promotion is limited to 12 oysters per guest and available until 7:30pm.

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.


Cygnet by Sean Connolly
QT Singapore
35 Robinson Road
Singapore 068876
Tel: +65 6701 6833
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Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Telok Ayer (DT Line)

Opening Hours:
Tue-Fri: 630am - 1030am, 12pm - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun and Mon)

Direction:
1) Alight at the Downtown MRT station. Take Exit E. Turn left and walk down Marina View. Turn right onto Commerce Street. Walk down Commerce Street to the traffic junction of Shenton Way and Tat Street. Cross the road and walk down Tat Street. Walk to the destination. Journey time is about 6 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 6. Cross the road and walk down Mccallum Street. Turn right onto Robinson Road. Walk down Robinson Road. Walk to the destination. Journey time is about 6 minutes. [Map]

3) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. Turn right onto Robinson Road. Walk down Robinson Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Les Canons @ IOI Building - A Taste of Parisian Bistro Charm in Singapore’s CBD

Tucked within the bustling Central Business District at IOI Building, Les Canons by the ilLido Group brings the charm of a Parisian neighbourhood bistro into a relaxed, everyday dining setting. Inspired by the easy rhythms of city life, the all-day French bistro moves seamlessly from breakfast to after-work apéro and casual dinners, offering a repertoire of classic French comfort dishes at wallet-friendly prices.

Duck Rillettes 4.2/5

We began with a selection of small bites, starting with the Duck Rillettes ($9). The slow-cooked duck, shredded and preserved in its own fat, delivered a rich, savoury depth, best enjoyed spread over a crusty baguette. While satisfying, we found ourselves wishing for more bread to match the generous portion of rillettes.

Calamari with Cocktail Sauce 4.8/5

A standout starter was the Calamari with Cocktail Sauce ($10). Lightly battered and fried to a golden crisp, the calamari remained tender within. The accompanying Marie Rose-style cocktail sauce is creamy with a gentle tang, elevating the dish, making it irresistibly moreish.

Escargots 4.2/5

The Escargots ($12) is a quintessential French staple, featuring half a dozen snails bathed in a fragrant garlic butter sauce. The escargots were clean-tasting, perfumed with the richness of butter and garlic. Once again, extra baguettes would have been welcome to mop up every last bit of the luscious sauce.

Foie Gras 4/5

For something more indulgent, the Foie Gras ($16) offered a decadent experience. The pan-seared duck liver was beautifully caramelised on the outside while retaining a buttery, melt-in-the-mouth interior. Served atop a savoury pancake, it leaned heavily on richness, and a touch of acidity would have helped balance the dish.

Coq Au Vin 4.2/5

Moving on to mains, the Coq au Vin ($16) embodied rustic French comfort. The spring chicken, gently braised in red wine, was tender and infused with deep, savoury flavours, a hearty and satisfying option.

Pomme Puree 4.5/5

On the side, the Pomme Puree ($5) impressed with its silky-smooth texture and rich buttery finish. It is a simple yet delightful accompaniment that complements the mains perfectly.

Steak Au Poivre 4.2/5

The Steak Au Poivre ($22) stands out as one of the best-value steak frites options in the CBD. The no-frills plate features a well-cooked steak coated in a creamy peppercorn sauce, paired with crispy fries. It delivers on flavour and value, making it a compelling choice for a casual French meal in the city.

Mont Blanc 4/5

Desserts continued the classic French theme. The Mont Blanc ($9) layers meringue with light chantilly cream and sweetened chestnut puree, resulting in a nutty, creamy dessert that is indulgent without being overly heavy. The Mousse au Chocolat ($8) keeps things traditional, offering a smooth, airy texture with a deep, dark chocolate profile that will appeal to those who prefer less sweetness. Meanwhile, the Tarte Fine Aux Pommes ($9) provides a lighter finish, with its crisp, buttery pastry topped with thinly sliced caramelised apples and served alongside chantilly cream.

Mousse Au Chocolat 4.2/5

Wine takes centre stage at Les Canons, with a thoughtfully curated list of over 50 French labels spanning regions such as Bordeaux, Burgundy, Champagne, Loire Valley and Rhône Valley. With glasses starting from $8 and bottles kept under $100, the programme encourages diners to enjoy wine as part of an everyday dining experience rather than a special occasion indulgence.

Tarte Fine Aux Pommes 4.2/5

Les Canons evokes a sense of nostalgia, reminiscent of earlier days when accessible French dining spots such as The French Stall, The Black Sheep Cafe and Saveur first introduced many in Singapore to approachable French cuisine. At a time when French cuisine was largely confined to fine-dining establishments, these places reshaped perceptions — much as Les Canons aims to do today.

With its approachable pricing, comforting classics, and easy-going ambience, Les Canons successfully captures the spirit of a Parisian bistro while fitting neatly into the pace of CBD life. It is a welcoming spot for both quick lunches and leisurely dinners, offering a taste of France without the formality.

Note: This is an invited tasting.


Les Canons
IOI Central Boulevard Towers
2 Central Boulevard
#01-07
Singapore 018916
Tel: +65 89260726
Instagram
Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line)

Opening Hours:
Mon-Fri: 830am - 11am (Breakfast), 11am - 10pm
Sat: 11am - 10pm
(Closed on Sun)

Direction:
1) Alight at the Downtown MRT station. Take Exit E. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 4 or 6. Walk to Commerce Street. Cross the road and walk to the destination. Journey time is about 6 minutes. [Map]