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Steak is back. Good, old-fashioned, meaty meat \u2014 no foam, no foraging notes, no need for a glossary.<\/p>\n
After years of tweezers, tasting menus and things described as \u201ca study of textures\u201d, Singapore seems to have rediscovered the simple pleasure of a well-seared steak \u2013 <\/span>and the restaurants are stepping up to meet the moment.<\/p>\n Beef, of course, is only as good as its fundamentals. Sourcing is gospel: grass-fed, grain-fed, wagyu, Angus, F1, full-blood, and even hanwoo. Then comes the ageing \u2013\u00a0<\/span>30 days, 60 days, sometimes longer \u2013\u00a0<\/span>coaxing out funk and tenderness. Finally, the fire, with specialty charcoal, specialty wood and custom-built grills roaring at face-reddening temperatures. Mastery over heat is non-negotiable; so is a chef who knows precisely when to flip and how long to rest.<\/p>\n The cooking part is complex, but the eating part is refreshingly unapologetic. Maybe it\u2019s nostalgia. Maybe we want to dine more uncomplicatedly. Or maybe we\u2019ve just missed the primal joy of chewing. Whatever the reason, Singapore\u2019s dining scene is going in a carnivorous direction.<\/p>\n Three of the city\u2019s newest temples to beef offer everything from a specialisation in top-grade Japanese wagyu to an updated classic steakhouse experience, for everything from a family meal to a date-night splurge.<\/p>\nSTAG\u2019S HEAD STEAKHOUSE<\/h2>\n<\/div>\n