8 Best Steakhouses in Singapore 2026: Prices, Best Affordable Steak and the $39++ Steak Buffet

CUT by Wolfgang Puck at Marina Bay Sands is the celebrity-chef steakhouse icon, the SG outpost of Wolfgang Puck's acclaimed CUT brand, a glamorous fine-dining room that holds One MICHELIN Star in the 2026 MICHELIN Guide Singapore and is the go-to Marina Bay splurge for steak. THE BEEF: a curated flight across origins and grades, namely USDA prime (corn-fed, classic), Australian grass-fed (leaner, mineral), and Japanese wagyu (A4/A5, intensely marbled), so you can compare beef styles in one meal. SIGNATURE: the bone-in cuts + wagyu selections, prepared over a combination of hardwood + charcoal broiler then finished under an 1,200°F infrared, served with a la carte sides (mac & cheese, creamed spinach, the famous tempura onion rings). SETTING: sleek, glamorous, MBS-polished, with a strong cocktail + wine program; this is occasion dining, dress smart. PRICING: ~S$150-250/pax with a premium cut + sides + drinks (wagyu pushes it higher). RESERVATIONS: book 1-2+ weeks ahead for weekends + peak occasions via the restaurant / MBS dining; window + view tables go first. BEST FOR: milestone celebrations, birthday blowouts, anniversaries, impressing visitors / clients, beef connoisseurs wanting to compare prime vs grass-fed vs wagyu. NOT IDEAL FOR: budget diners, casual no-fuss steak nights (this is the top of the splurge tier), large rowdy groups.

Burnt Ends is the 1-Michelin-star modern Australian BBQ phenomenon, chef Dave Pynt's wood-fire-driven restaurant (now at Dempsey after its Teluk Ayer years) built around a custom four-tonne brick kiln + dual wood-fired ovens + elevation grills, all running on wood + embers, no gas. THE APPROACH: this isn't a classic steakhouse, it is a wood-fire counter-dining experience with an evolving menu, but the beef + the showpiece cuts are world-class. SIGNATURE: the dry-aged O.P. rib (the must-order showpiece), the 'Burnt Ends Sanger' (pulled-pork sandwich snack that became iconic), smoked quail egg + caviar, and seasonal wood-fired seafood + vegetables. SETTING: a counter-dining + table format, watch the kitchen work the fire; energetic, buzzy, food-nerd-beloved. PRICING: ~S$150-250/pax depending on cuts + the wine pairing. ADDRESS: 7 Dempsey Road, with 18 counter seats, a bar, a chef's table and a private dining room. RESERVATIONS: this is the hardest table in Singapore steak. Bookings open on a rolling window roughly 30 to 45 days ahead and the counter and prime dinner slots go within minutes, so set a reminder for the day the window opens rather than calling on the week. BEST FOR: serious foodies + beef enthusiasts, special occasions for those who want the Michelin wood-fire experience over a classic white-tablecloth steakhouse, counter-dining lovers, a memorable occasion dinner for someone who follows the food scene. NOT IDEAL FOR: those wanting a traditional steakhouse format (it's a modern tasting-driven experience), last-minute bookers (plan weeks ahead), budget diners.

Bedrock, established 2008, is the polished modern-steakhouse standard, and it runs TWO restaurants, a fact most roundups miss. BEDROCK BAR & GRILL sits at Pan Pacific Serviced Suites Orchard, 96 Somerset Road. BEDROCK ORIGIN is at Oasia Resort Sentosa, 23 Beach View Road, #01-02 Palawan Ridge, 098679, a verandah room with complimentary valet parking and its own dry-aged programme. THE BEEF: grain-fed and grass-fed selections from the USA, Japan and Australia, wood-grilled and smoked, with the tomahawk as the house showpiece. THE FIND, AND THE BEST-VALUE STEAK LUNCH IN THIS GUIDE: Bedrock Bar & Grill runs a STEAK FRITES LUNCHEON at $68++ per person, Monday to Thursday 12pm to 3pm, which buys a choice of 120-day corn-fed ribeye or 100-day grain-fed striploin with BOTTOMLESS truffle parmesan fries and salad. That is a genuine premium-room steak for about $82 paid, against roughly $76 for Wooloomooloo's set lunch once you add its $25++ ribeye supplement, and it is the only set lunch here where the steak is the dish rather than an upcharge. Seats are limited and early booking is encouraged. A separate SET LUNCH runs Friday to Sunday 12pm to 3pm, so Bedrock serves lunch seven days a week. AT BEDROCK ORIGIN, two weekday deals ran to 31 August 2026 and are worth checking for a renewal: TOMAHAWK TUESDAY at 50% off a dry-aged corn-fed long-bone ribeye with two complimentary sides, at market price and in limited daily quantity, and OYSTER WEDNESDAY at $2 per oyster, six per order, with any main. SETTING: warm, rustic-premium, a lively bar, less stiff than a hotel fine-dining room. PRICING: about $100 to $180 a head at dinner with a premium cut, sides and drinks. RESERVATIONS: 1 to 2 weeks ahead for weekends and peak occasions. BEST FOR: date nights, celebrations, and anyone who wants a Michelin-adjacent steak at lunchtime prices. NOT IDEAL FOR: the absolute top-tier icon experience, which is CUT.

Morton's The Steakhouse, on the third storey of Mandarin Oriental at 5 Raffles Avenue, is the textbook white-tablecloth American steakhouse: USDA prime, broiled at high heat, classic sides ordered separately. THE PRICES, published on Morton's own site: a 6oz Filet Mignon $102, a 16oz Ribeye $136, the famous Jumbo Shrimp Cocktail $54, all of it plus 10% service charge and 9% GST. That arithmetic is the correction: the ribeye alone is about $163 paid before you add a single side, a starter or a drink, and the filet alone is about $122. A REALISTIC FLOOR is therefore around $150 a head for a steak and a shared side, and $200 upward once you order properly, which is above the $120 entry figure this guide previously carried. SIDES ARE A LA CARTE, so budget for them. THE HOURS TRAP: Morton's serves DINNER ONLY from Monday to Thursday, 5pm to 10pm, Friday 5pm to 11pm, and opens for lunch only at weekends, Saturday 12pm to 3pm and 5pm to 11pm, Sunday 12pm to 3pm and 5pm to 9pm. The set-lunch route that makes other premium steakhouses affordable does not exist here on a weekday. THE VALUE WAY IN is The Bar at Morton's, which runs a Monday to Friday 5pm to 7pm happy hour on specially priced signature MORtinis with complimentary filet mignon sandwiches, long a Singapore institution in its own right. SIGNATURE: the prime cuts done classic-American, the tableside menu presentation, and the hot chocolate cake, which bakes to order and has to be ordered at the start of the meal. RESERVATIONS: 1 to 2 weeks ahead for weekends and peak occasions, on (65) 6339-3740. BEST FOR: traditionalists, milestone dinners, business dinners. NOT IDEAL FOR: budget diners outside the bar, anyone hoping for a weekday lunch.

Wooloomooloo Steakhouse, at 2 Stamford Road Level 3 in Swissotel The Stamford, is the long-running fine-dining steakhouse with a view, an Australian-rooted room high in the tower pairing serious beef with City Hall and Marina skyline views. THE BEEF: dry-aged grain-fed, Australian wagyu, USDA and a rotating premium-cut board, with the in-house dry-aging programme the particular strength. THE SET LUNCH, READ PROPERLY: the 3-course Executive Set Lunch is $38++ per person, Monday to Friday, and it is widely quoted as the cheapest way into a premium steakhouse room, including by us. Reading the actual menu adds the part everyone leaves out. The second course offers chicken poutine, soft shell prawn linguine and pan-seared halibut at the base price, but the ILLINOIS 300-DAY GRAIN-FED USDA PRIME RIB EYE carries an ADDITIONAL $25++, the steak tartare first course an extra $5++ and the braised beef cheeks an extra $8++. So $38++ gets you into the room but not onto the beef; a set lunch with the steak is $63++, about $76 paid. It is still good value for a Prime ribeye with two other courses, but it is not the $38 steak lunch the internet implies. THE MENU IS REWRITTEN MONTHLY: the edition on the site at the time of writing was headed 'Available on Monday to Friday from 3rd August to 28th August 2026', so confirm the current month's dishes and supplements before booking. HOURS: lunch daily 12pm to 3pm; dinner Sunday to Thursday 6.30pm to 11pm, Friday and Saturday 6pm to 11pm. SETTING: elevated, refined, skyline-view; window tables are the prize, so request one when booking. PRICING: about $100 to $170 a head at dinner. BEST FOR: a view with the beef, romantic and anniversary dinners, dry-aged enthusiasts, and a cheap look at a premium room if you accept the supplement. NOT IDEAL FOR: anyone who does not care about the view, since part of the price is the window.

Opus Bar & Grill, at voco Orchard Singapore on Orchard Road, is the good-value premium grill: a polished hotel grill delivering quality grilled steaks a notch below the top-tier splurge rooms, which makes it the smart pick when you want premium without a $200 ticket. THE DEAL WORTH BOOKING FOR is STEAK, SIDE & WINE at $68++, available DAILY at dinner, about $82 paid for a steak, a side and a glass. Priced against Bedrock's $68++ steak frites lunch it is the same number at dinner rather than lunch, which is the rarer thing. THE ONE WE HAD MISSED: a 1-for-1 WEEKEND MAKAN local lunch buffet for adults, Saturday and Sunday 12pm to 3pm, which halves the per-head cost for a pair and is the cheapest way to eat at Opus. Both sit alongside a NOON TO NIGHT happy hour running 12pm to 9pm daily with pours from $8, an unusually long window by Orchard standards. None of the three stack with IHG Dining Rewards or card discounts, and voco announces no end date for any of them. THE BEEF: grain-fed and grass-fed steaks and premium cuts, with a strong sharing-and-roast approach alongside. SETTING: comfortable, polished but relaxed, good for groups and families that want quality without formality. PRICING: about $80 to $140 a head a la carte. RESERVATIONS: about a week ahead for weekends and peak occasions. BEST FOR: families and groups, a premium steak on a controlled budget, and pairs who can use the 1-for-1. NOT IDEAL FOR: the top-tier icon experience, or the cheapest possible steak, which is ASTONS.

ASTONS Specialities is the homegrown chain that defined affordable Western steak, and it holds the cheapest steak in this guide. THE PRICES, read off ASTONS' own menu card dated 21 November 2025 and published on its site, every one of them including TWO SIDE DISHES: Prime Sirloin $20.90, Black Pepper Steak $20.90, Prime Ribeye $23.90, New York Strip $23.90, Prime Ribeye X'tra Cut $27.90, Prime Tenderloin $30.90, Porterhouse $33.90, and a JAPANESE A3 WAGYU STEAK at $48.90. That last one is the quiet headline: a Japanese wagyu steak under $50, at the value chain, with two sides thrown in. CORRECTING THE FIGURE EVERY ROUNDUP REPEATS, INCLUDING OURS: there is no $18 steak at ASTONS. The entry steak is $20.90, and the only $13.90 mains on the card are Grillworks chicken, not beef. THE CARD PRINTS NO ++: unlike Collin's, whose every menu page states '10% service charge and prevailing government taxes', ASTONS' card shows flat prices with no service-charge or GST line, so what you read is close to what you pay. Confirm at the till. THE REST OF THE CARD: extra sides $3 each (baked potato, mashed potato, potato wedges, fries, tasty rice, mac & cheese, onion rings, BBQ beans, corn niblets, garden veggie, coleslaw, house salad, pasta salad, potato salad); Steak & Chicken combo $26.90; Surf & Turf (sirloin + 3 prawns) $23.90; Japanese Wagyu Burger $22.90; Lamb Loin Chops $26.90; half-slab Honey Bourbon Ribs $18.90. OUTLETS: 10, all open daily 11.30am to 10pm, so a cheap steak lunch is available seven days a week: Wilkie Edge, Punggol Coast Mall, Bugis+, Suntec City, The Kallang, SingPost Centre, The Central, Thomson Plaza, VivoCity and Westgate. The Wilkie Edge and Punggol Coast outlets are the newest; Wilkie Edge had no phone number listed at the time of writing. RESERVATIONS: most outlets take bookings through the site, otherwise walk in and expect a queue at peak mall hours. BEST FOR: the cheapest sit-down steak in this guide, families, students (see the deal below), a weeknight steak without an occasion. NOT IDEAL FOR: dry-aged or premium-wagyu seekers, milestone occasions.

Collin's is the other homegrown value grill, and reading its own islandwide menu settles a ranking every roundup gets backwards. THE STEAK PRICES, off Collin's own menu PDF: Australian Premium Pasture-fed Angus Ribeye (200g) $28, the same ribeye with a king prawn $33, Grilled Lumina Lamb T-Bone $28, COLLIN'S Premium Mixed Grill $24. Every steak arrives on a hot basalt stone with potato au gratin, asparagus, cherry tomato and two sauces from harissa, chimichurri or black pepper. THE CATCH THAT INVERTS THE RANKING: every page of Collin's menu states that prices are subject to 10% service charge and prevailing government taxes, so that $28 ribeye is about $33.57 paid, while ASTONS' $23.90 Prime Ribeye is printed flat. Collin's is the cheaper menu overall, but for a STEAK specifically it is the dearer of the two value chains, not the cheaper one. THE PRICE NOBODY PRINTS: Collin's sells a 200-day Australian grain-fed Black Angus TOMAHAWK at $18 per 100g, from roughly 1.5kg and sold for sharing, which is about $270 before service and GST and roughly $324 paid. The value chain's showpiece costs more than dinner for two at most of the premium rooms in this guide. WHAT ELSE IS ON THE CARD: Wagyu beef bolognese and homemade beef lasagne $16, Signature Grilled Chicken Chop with king prawn $18, COLLIN'S Club Cheeseburger $20, fish & chips $18, margherita $18 and other 10-inch woodfired pizzas to $24. THE DEALS: an Amazing Lunch Deal gives a free dish (soup, salad, pasta, dessert or a drink) with any a la carte main, Mon-Fri 11am to 3pm, mains from $15; a 1-for-1 Tea Time runs Mon-Fri 3pm to 5pm but covers chicken chop, barramundi, pork chop, pizza and pasta only, with no steak on it; and the Student Meal is restricted to five outlets, Northpoint City, Marina Square, VivoCity, The Woodleigh Mall and Tampines 1. BEST FOR: mixed groups where not everyone wants beef, a lunch where the free-dish deal does the work. NOT IDEAL FOR: the cheapest possible steak, which is ASTONS.