{"id":163361,"date":"2025-07-17T18:00:12","date_gmt":"2025-07-17T10:00:12","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=163361"},"modified":"2025-07-17T21:20:11","modified_gmt":"2025-07-17T13:20:11","slug":"tomahawk-contemporary-steakhouse-singapore-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/tomahawk-contemporary-steakhouse-singapore-review\/","title":{"rendered":"Tomahawk Contemporary Steakhouse review: A steak so tender, there are no tough bites (seriously)"},"content":{"rendered":"

We\u2019ve walked by Six Battery Road along Raffles Place <\/a>many times, but we never ventured into the cosy, unassuming steak restaurant<\/a> 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 \u2013 and now it\u2019s quite possibly my current favourite steakhouse in Singapore. But let\u2019s start from the beginning\u2026<\/p>\n

Tomahawk Contemporary Steakhouse review: Details at a glance<\/h2>\n

Must-try dishes:<\/strong> Wagyu tomahawk ribeye steak, buttery mashed potatoes, broccoli cheddar croquettes
\nExpect to spend:<\/strong> Sides from $13, steaks from $25 per 100g
\nOpening hours:<\/strong> Daily, 11.30am to 2.30pm and 5pm to 9.30pm
\nAddress:<\/strong> Tomahawk Contemporary Steakhouse<\/a>, #01-03, 6 Battery Road, Singapore 049909<\/p>\n

Pre-game with starters and sides<\/h2>\n
\"Tomahawk
Feta cheese salad and burratina with salted fish. Photography: Amelia Ang<\/figcaption><\/figure>\n

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.<\/p>\n

We didn\u2019t 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 \u2013 take it all in for a delicious bite of savouriness and cheesiness.<\/p>\n

Our favourite sides were the buttery mash potatoes ($15) that wasn\u2019t 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.<\/p>\n

Bring on the meat (and heat)<\/h2>\n
\"Tomahawk
Wagyu tomahawk ribeye steak. Photography: Amelia Ang<\/figcaption><\/figure>\n

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.<\/p>\n

\"Tomahawk
Check out the knife on fire. Photography: Amelia Ang<\/figcaption><\/figure>\n

We weren\u2019t here for theatrics, though \u2013 the meat is where it\u2019s 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.<\/p>\n

Call it a steak with range<\/h2>\n
\"Tomahawk
The steak on fire. Photography: Amelia Ang<\/figcaption><\/figure>\n

You won\u2019t 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 \u2013 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.<\/p>\n

Ever had a steak with tough-to-chew pieces? Those stringy, fibrous bits of meat are called the sinew. Here, they\u2019re further torched tableside \u2013 and chef John promises there won\u2019t be any chewiness after.<\/p>\n

Seeing the steak cooked this way was a first for us. Wouldn\u2019t it be overdone? Sceptical, we each took a bite from this section. True to his word, they were incredibly tender with zero toughness.<\/p>\n

\"Tomahawk
Torching the fat. Photography: Amelia Ang<\/figcaption><\/figure>\n

As for the fattier parts, they were torched till the edges were slightly charred \u2013 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.<\/p>\n

Another small touch we appreciated: the team doesn\u2019t 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.<\/p>\n

We\u2019d gather our crew for another feast<\/h2>\n

This meaty slab of deliciousness fed our table of three with leftovers to spare (which we took home). If you\u2019re 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.<\/p>\n

We\u2019d totally be back for more steak \u2013 and possibly to try the desserts, which we were too stuffed to order this time around!<\/p>\n","protected":false},"excerpt":{"rendered":"

We\u2019ve 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 \u2013 and now it\u2019s quite […]<\/p>\n","protected":false},"author":106608,"featured_media":323634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,6363],"tags":[8940],"acf":[],"yoast_head":"\nTomahawk Contemporary Steakhouse: Is This Our Fave Steak?<\/title>\n<meta name=\"description\" content=\"Smoke, fire, and a steak that melts in your mouth? 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