This steakhouse won’t ask you how you like your steak done, and for good reason.
We’ve walked by Six Battery Road along Raffles Place many times, but we never ventured into the cosy, unassuming steak restaurant that is Tomahawk Contemporary Steakhouse. On a Thursday afternoon in the office, we finally decided to give it a go. It was the best meal we had that week – and now it’s quite possibly my current favourite steakhouse in Singapore. But let’s start from the beginning…
Tomahawk Contemporary Steakhouse review: Details at a glance
Must-try dishes: Wagyu tomahawk ribeye steak, buttery mashed potatoes, broccoli cheddar croquettes
Expect to spend: Sides from $13, steaks from $25 per 100g
Opening hours: Daily, 11.30am to 2.30pm and 5pm to 9.30pm
Address: Tomahawk Contemporary Steakhouse, #01-03, 6 Battery Road, Singapore 049909
Pre-game with starters and sides
Before tucking into the meat, we began with an appetising feta cheese salad ($18) of Japanese cucumber, cherry tomatoes, and olives, topped with white anchovies. But it was the burratina with salted fish ($36) that caught our attention.
We didn’t think cheese and salted fish would be a match made in flavour heaven, and this starter proved us wrong. This dish combined buffalo milk mozzarella, toasted vine tomatoes, honey, cashews, black sesame seeds, and salted fish – take it all in for a delicious bite of savouriness and cheesiness.
Our favourite sides were the buttery mash potatoes ($15) that wasn’t a standout at first glance but kept us going back for more; colourful baby carrots ($20) with a sweet maple glaze; and delicious broccoli cheddar croquettes ($13 for two) that made this cruciferous vegetable taste like a cheat day treat.
Bring on the meat (and heat)
On to the showpony: the wagyu tomahawk ribeye steak ($26 per 100g), wet cured and topped with a secret marinade. It was presented to our table in a box by the chef-owner, John Chan. Once opened, the glorious steak revealed itself in a cloud of smoke. He carved it tableside with a knife specially made from scratch with 440c stainless steel, which was revealed in a burst of fire.
We weren’t here for theatrics, though – the meat is where it’s at. And boy, did it deliver. Spoiler: this steak was so expertly cooked that it had no tough or chewy parts at all. If that sounds like a dream to you, keep reading.
Call it a steak with range
You won’t be asked for your preferred doneness at Tomahawk Contemporary Steakhouse. Medium is the default doneness for most parts of the steak, as it allows the meat to be cooked to optimal temperature for its flavour to shine. The rest of the steak is cooked to different degrees – chef John determines this based on the meat-to-fat ratio, expertly cooking each cut to the best level of doneness for that fork-tender, melt-in-your-mouth experience.
Ever had a steak with tough-to-chew pieces? Those stringy, fibrous bits of meat are called the sinew. Here, they’re further torched tableside – and chef John promises there won’t be any chewiness after.
Seeing the steak cooked this way was a first for us. Wouldn’t it be overdone? Sceptical, we each took a bite from this section. True to his word, they were incredibly tender with zero toughness.
As for the fattier parts, they were torched till the edges were slightly charred – a crucial step that upped the umami and toned down the greasiness. These moreish morsels melted in our mouths, with a lingering hint of smoke.
Another small touch we appreciated: the team doesn’t carve the entire steak upfront. They slice a portion and return later to carve the rest, keeping the meat warm and juicy throughout the meal. Service was personable and friendly, and the chef was always up to share a tidbit about his culinary journey.
We’d gather our crew for another feast
This meaty slab of deliciousness fed our table of three with leftovers to spare (which we took home). If you’re planning to visit Tomahawk Contemporary Steakhouse, we recommend rounding up a group of at least four to comfortably enjoy the full spread with starters, steak, sides, and dessert.
We’d totally be back for more steak – and possibly to try the desserts, which we were too stuffed to order this time around!
