54° Steakhouse dishes up the largest variety of steaks we’ve ever seen – from pure black Angus and Japanese wagyu to restaurant-exclusive Black Market Angus by Rangers Valley.
Steak lovers, keep reading for the full 54° Steakhouse review because it might just be your next hotspot. Ever since my fabulous dining experience at Altro Zafferano, I’ve been a fan of Food Concepts Group and its group executive chef, Andrea De Paola. So when I was invited to review its latest concept, 54° Steakhouse, I took the chance and booked myself a seat immediately. It’s a new addition to our collection of steak restaurants in Singapore, and has the largest selection of cuts I’ve ever seen!
54° Steakhouse review: Details at a glance
Best for: Steak lovers, fans of Altro Zafferano and Griglia, and anyone who loves a killer mac and cheese
Must-try dishes: Mac and cheese, Sanchoku wagyu, pan-seared Hokkaido scallops
How much: Steaks start from $48
Opening hours: Monday to Saturday, 11.30am to 2.30pm & 6pm to 11pm
Address: 54° Steakhouse, 54 Amoy Street, Singapore 069880
An array of steak cuts to please everyone
Whether you prefer leaner cuts like sirloin or fattier cuts like ribeye and porterhouse, 54° Steakhouse boasts a great range that’ll appeal to every steak lover. The various weights are also fantastic for all kinds of occasions! From petite filets for one to humongous tomahawks meant for sharing, the restaurant’s offerings are versatile for group gatherings or date nights.
The menu is a little overwhelming, especially if you aren’t picky about your cut of choice. But fret not! The team is more than happy to provide recommendations based on your preferences. Each steak is prepared with a proprietary blend of spices and grilled over a custom-designed grill fuelled by Australian ironbark wood, giving the meat a distinct smoky flavour. It’s finished over white binchotan charcoal, which caramelises the exterior.
If you love marbled meat with a silky texture, try the Satsuma Wagyu A4 striploin ($98 for 170g). Fellow diners at my table found the cut a little too indulgent, but it was my favourite of the night. If you’re on a budget, the Sanchoku wagyu petit tender ($48 for 300g) is perfect to share with your date while staying reasonably priced.
Sides that steal the show
Despite such intense focus placed on its steaks, the sides aren’t treated as an afterthought at 54° Steakhouse. Appetisers and accompaniments are given the same attention to detail, creating a robust dining experience.
What’s better than bread with butter? Bread with three types of butter. 54° Steakhouse’s potato brioche ($8) is crisp on the outside and pillowy soft on the inside. You can never go wrong with salted butter, but the beef tallow and whipped caramelised onion butter are the stuff of dreams, packed full of umami flavour.
Another highlight appetiser includes the marinated beetroot and amela tomatoes ($22), blending the tomatoes’ citrusy zing with the earthy taste of the beetroot. If you’re a fan of scallops, the pan-seared Hokkaido scallops ($32) are worth every penny. Paired with crispy kurobuta bacon, the saltiness of the pork balances the natural sweetness of the scallops. Combine each bite with some of the creamy leek veloute for an indulgent touch on the palate.
If you’re a true traditionalist when it comes to steakhouse sides, you’re in luck because all the cult classic fixings are available. Think gratinated mashed potatoes ($14), asparagus ($16), onion rings ($16), and creamed spinach ($16). My must-order is the mac and cheese ($16). Made with mozzarella, cheddar, and parmesan, it’s a sumptuous side you’ll keep diving back for more.
A shoutout to the impeccable service
At the heart of everything is Food Concepts Group’s dedication to guest-first experiences. Dinner was extra special thanks to the wait staff who paid close attention to our table, satisfying every need and want. Service was kept intentional, as they checked on us frequently with water top-ups and offers to get us another cocktail or wine.
After my dining experience at 54° Steakhouse, it’s now one of my top choices for a group gathering, thanks to its wide range of cuts. Plus, the opportunity to share a whole T-Bone steak or porterhouse is my dream. I’m already rounding up friends for my next visit.
