This steakhouse is quite good, and I could walk in for a table for a weekend lunch without reservation.
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I was really happy with the price, because it would cost approx twice as much in Singapore for such a large slab of USDA prime steak. The meat was also juicy and very sweet. They shared that they actually dry age their steak themselves (for approximately 28 days) as they have their own dry aging equipment in the basement of the restaurant.