Looking for Steak places?

This was part of the weekday lunch set which comes with a starter (either salad or soup). The fish was pretty substantial and the batter crisp and well fried. Towards the end it got a bit too jelak somehow.

Meatball Pasta- the sauce was delicious, though meatballs tasted too porky to my liking. Great deal with burpple 1-1, and house pour wines were also at 1-1.

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Their cooked items are actually no slouch as well. Check out their revamped risotto ($26) if you haven’t. Available for brunch, lunch and dinner (i.e anytime you’d want a risotto), arborio rice is cooked with a deliciously rich seafood + white wine stock. A fresh trove of seafood ranging from scallops, prawns and mussels gets tossed in before shaved Grana Padano is folded in to boost its already-high umami levels. Sherry vinegar is then used for a deliciously ambrosial finish. For the perfect topping, a seared Mediterranean sea bass for the perfect icing on the cake. wew.
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One of the BEST news is that this is available on their weekday contemporary set lunch which starts from a very very value for money $22 for a two course.

New Zealand ribeye, bratwurst sausages, chicken legs and wings, roasted baby potatoes and sauteed mushrooms. This was shiok. The steak needn't stand out - everything matched up.

Furthermore, in the month of June, the restaurant will extend 2 complimentary side dishes and a special wine package with any order of the new cut. Note: The offer is valid for dads when ordering the new premium sharing steak for two, for the month of June only. Limited to a maximum of two redemptions per table.
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The bone-in Australian Rosedale Ruby Sirloin ($138++) is presented to diners in a closed glass dome for a show-stopping theatrical presentation, as the vast amounts of smoke waft off from the dome when opened to reveal the enormous sirloin steak sitting within. It is seasoned with chef's special marinade, and then masterfully grilled over an open-flame charcoal grill before being smoked to finish for an alluring woodsy char aroma. Definitely, a dish that evokes all senses of sight, scent and taste.
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Find out more at https://www.sgfoodonfoot.com/2019/06/opus-bar-grill-hilton-hotel-singapore.html
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Opus Bar & Grill
Hilton Hotel Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Medium well done right. 😍
The pricing is pretty okay considering the promo with Amex card.

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@meatsmith_sg seriously lives up to its name. Literally serving pure slabs of meat 🍖 on sliver trays with coleslaw✨ the entire focus is really down to the freshness and elemental cooking of the meat itself with no attempt to hide it under sauces or any distractions. As confident as their display, their meat is really cooked beyond perfect! 👍 however, it might not be filling as it’s really just meat (by weight) and coleslaw. I love their desserts by the way! Not their highlight but omg their honeycomb ice cream and lemon meringue pie is just pure good sweetness🌟 overrall, i was overwhelmed by raw carnivorous beginnings to sweet endings. 🌟A place to reckon with especially with @burpple @burpplebeyondfans 1 for 1🌟
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Malt salmon, butter garlic tiger prawns, roasted baby potatoes and sauteed mushrooms. Salmon was how cooked salmon should be - flavourful and not dry. I can't comment on the prawns because I didn't try them. Sides were generous.

Offering this as an appetiser is just unfair. Well executed. A fraction not grilled enough but small matter. They use New Zealand ribeye.

Had the firebaked bread, risotto and sea bass. The charred taste was rather strong for all dishes. Bread was not bad. Too much olive oil was used for the risotto. Main dishes were not really worth >$25

Ah back in those days when we had simpler tastebuds, Aston's was a luxury. Fast forward a decade and it has lost its shine. But still somewhere good for a big group gathering with a smaller budget. Wide variety on the menu as well to cater to non-beefarians.

M E D I A T O U R
The first thing I popped into my mouth when at Meatsmith Telok Ayer which was where the media tour began, had me almost hyperventilating - this new snack of Scotch Quail Eggs by Head Chef Eddie Goh and Group Head Chef Alasdair McKenna was just too good!
Crunchy from the crumbed coating, each hot golden-brown ball hid a quail’s egg wrapped in housemade chicken sausage meat. It was finished with some pork rub seasoning and topped with avruga caviar. I would have loved more of this intensely tasty thing but the night was young and I knew for a fact, much, much more food was lined up for us, so one was all I had.
Don’t be obliged to show any restraint though when you decide to give this a try. Be a baller and go all out.