The conversation about the best steak in Singapore is long and enthusiastic. There are the grand steakhouse chains, the hotel grill rooms, and the casual imported-cuts spots. Then there is Ember — a restaurant that sits comfortably apart from all of them, doing something more considered and more interesting with beef than almost anywhere else in the city.
Four Cuts, Zero Filler
Ember’s steak menu is deliberately short. Rather than offering twelve cuts across five different grade levels, the kitchen focuses on four exceptional steaks, each chosen for a specific reason:
- Koji-Aged ABG 150-Day Grain-Fed Ribeye — Australia’s finest grain-fed programme, enhanced by koji ageing for unmatched depth of flavour.
- 2GR Full-Blood Wagyu Flank — From the 2GR full-blood Wagyu programme, a cut that rewards those who appreciate intense beefiness over pure fat content.
- Angus Reserve 200-Day Grain-Fed T-Bone — A generously sized two-muscle cut combining the tenderloin and striploin, from cattle fed for 200 days.
- USDA Prime Harris Ranch Bone-In Short Ribs — Slow-worked, deeply flavoured, from one of California’s most respected ranches.
Every cut has a story and a reason for being on the menu. That editorial approach is rare in Singapore’s steakhouse scene.
The Wine Dimension
A great steak without a great wine list is only half the experience. Ember’s cellar is extensive and genuinely interesting — not a collection of predictable labels, but a considered selection of Old World and New World bottles that complement the food rather than simply accompany it. Wine flights are available, allowing guests to explore pairings across multiple glasses alongside their meal.
The Atmosphere
Ember is an intimate restaurant. The room is warm, the service is personal, and the focus is entirely on what is on the plate and in the glass. It is not a place that competes on spectacle — it competes on substance.
Book Your Table
If you are building a shortlist for the best steak in Singapore, Ember belongs at the top of it. Book a table here.