Made a booking on Saturday at lunch time and got the bar seat for one pax. I was going to try the dry aged Wagyu ribeye but was persuaded by the waiter who was friendly and professional, to go for the chefs cut, which was also Wagyu ribeye. As the dry aged flavour is too strong and texture slightly dry according to some customers, he explained. Ended up getting the sourdough, fried Brussels sprouts and the chefs cut. Wait for the food was not long, service was good and every dish was exceptional. Although I would recommend Brussel sprouts to be shared among two pax as I did feel it was a little greasy after going through the whole serving. Steak was the star of the show as it should be. Done a perfect medium rare and not at all bloody, with a nice char on the outside. Flavouring and temperature were also just right. Loved the whole garlic and pairing mustard sauce. I did not feel the bar seat was very comfortable although it gave a great view of the open kitchen. Definitely go for table as a group.

This place never fails us with their food. Steaks were grilled to perfection. Side dishes were great as well. The grilled octopus was absolutely tender and charred with smokiness. Excellent services and great ambiance. One of the best neighbourhood steakhouse

One of the best neighbourhood steakhouses in Singapore. The quality of the beef is excellent, and the steaks are cooked perfectly to the requested doneness. Every bite was tender, juicy and packed with flavour. The cosy atmosphere and friendly service make for a very enjoyable dining experience. Great value for the quality of steak served. Highly recommended for steak lovers!

My partner and I found ourselves once again in the charming embrace of this most splendid establishment, the very same at which we once celebrated our anniversary. Having already held the restaurant in the highest regard, we returned with eager anticipation to mark my partner’s birthday—and I am pleased to report that it surpassed even our fondest recollections. From the moment we arrived, the service was nothing short of gracious and attentive, the sort that makes one feel less like a patron and more like a welcomed guest in a fine home. The dishes, as expected, were exquisite—each plate arriving with the confidence and refinement befitting a house well versed in its culinary craft. Our feast began most splendidly with nicely toasted bread accompanied by the most indulgent butter. Soon followed a delicate burrata salad, its creamy richness a most elegant opening to the afternoon. The highlight, of course, was the magnificent wagyu steak, served beautifully with whole grilled garlic that melted into the meat. Alongside came asparagus drizzled with hollandaise sauce and bacon bits, as well as sweet corn ribs that provided the perfect balance to such a hearty course. We ended off the meal with a refreshing and icy cold treat - vanilla gelato with ? Mango / pomegranate On this particular afternoon, the team was engaged in a teaching session. Yet rather than allowing this to diminish the experience, the staff showed the utmost thoughtfulness and sincerity in their apologies. In fact, their kindness was most evident when they generously offered us a tasting of their premium cuts—an unexpected delight that made the afternoon all the more memorable. Such gestures, paired with truly excellent food and warm hospitality, are what transform a meal into an occasion worth remembering. We are most grateful for the team’s care and generosity, and we depart already looking forward to the next opportunity to return.

Steaks were excellent, juicy and tasty. Had the dry aged ribeye which was extremely flavorful. Also had the chef special, japanese A3-4. Really tender and juicy. Service was great, staff were so friendly. They even recommended the order in which I should eat the different cuts so the flavor of the dry aged steak is not overpowering. Really good recommendation. The fries and brussel sprouts were amazing too. Overall an excellent dining experience. Can't really fault anything. Really enjoyed watching the chefs work as well.