Housed within lifestyle hotel voco Orchard Singapore, the longstanding restaurant is steeped in rich timber, embodying its elemental spirit of wood fire cooking. Book a table by the open grill to witness Executive Chef Dean Bush and Chef de Cuisine Edwin Tan, both seasoned chefs forged at Burnt Ends, work their culinary magic. Familiar favourites are elevated with finesse – meaty crab cakes, a beloved classic, are modernised with an enticing caramelised miso aioli and caviar, while the octopus, served with a zesty mojo verde, carries a seductive smokiness from the flames.
Naturally, at the heart of it all are the prime steaks. The Sanchoku Wagyu ribeye and Wagyu flat iron steak are beautifully executed, but Longhorn bone-in dry-aged beef is truly the exceptional cut. It’s rare to find a steakhouse that surfs as well as it turfs, but here, the seafood is just as excellent. Our Catch of the Day – a fresh lemon sole grilled over a wood flame and served with beurre noisette – is a masterclass in simplicity and finesse. Don’t miss Grilled Out Sundays, where a decadent buffet of prime meats, sides and desserts is prepared à la minute. Pair it with copious Taittinger Brut to make it a truly sparkling weekend.
