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At Ember, the grill defines everything. Every steak in our programme is cooked over open woodfire — no gas, no shortcuts — chosen for provenance and cut to let the flame do the work. The result is a premium beef experience built on real sourcing, real heat and real flavour: the koji-aged ribeye reviewers return for, the full-blood wagyu from one of Australia’s most respected breeding programmes, and a 900g bone-in T-Bone built to share.
Alongside the steaks sit refined cold courses, sharing plates and a 300-label wine cellar curated to match every cut. This is a proper steak-and-wine room — hidden just off Clarke Quay, at 35 North Canal Road.
Koji-Aged ABG 150-Day Grain-Fed Ribeye (240g) — $54
The signature cut at Ember, and the one reviewers keep coming back to. Koji-ageing — a centuries-old Japanese technique using Aspergillus oryzae — breaks down muscle fibres over days, concentrating flavour and delivering an unmatched depth of tenderness. Served with chimichurri.
2GR Full-Blood Wagyu Flank — $34 / 100g
In collaboration with the Rinehart family’s programme in Australia, this full-blood Wagyu is raised hormone-free with pure genetics. The flank cut — bold, deeply flavoured, extraordinary marbling — comes with chimichurri and sea salt. Ask for the cut of the week for maximum marbling.
Angus Reserve 200-Day Grain-Fed T-Bone (~900g) — $158
A large-format centrepiece built for sharing: two muscles in one cut — tenderloin and striploin — separated by the bone. The 200-day grain-fed Angus programme delivers consistent fat coverage and that deep, mineral Angus character. Market availability; ask the team.
USDA Prime Harris Ranch Bone-In Short Ribs — $88
Premium US provenance from Harris Ranch, California — one of the most recognised names in American beef. Slow-cooked to pull-apart tenderness then finished over open woodfire for crust and char. Feeds two to three. A crowd favourite.
The wood fire only burns for a set number of covers each evening. To guarantee your table — and your cut — book ahead.
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