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Beef (Steaks, Roasted, And The Likes)

Beef (Steaks, Roasted, And The Likes)

Featuring Fat Belly, The Carvery, Bedrock Bar & Grill, iSTEAKS Diner (The Star Vista), Les Bouchons (Ann Siang), Steakville, Marché Mövenpick ([email protected]), Stirling Steaks (Opp Katong V), Ash & Char, Marché Mövenpick (Suntec City)
Louisa Lau
Louisa Lau

Finally had some time for a longer lunch, and decided to head to The Carvery to try the meat buffet.
The beef and lamb was fabulous! They even had different types of sea salt that would go with the meats - charcoal, red lava sea salt, mixed spices sea salt.
Personally, I liked the mixed spices sea salt the best - it went very well with the beef and gave it more texture and flavour.

The service staff were prompt and alert to ensure my water was topped up; they took the time to speak with me - asking if I’ve tried their carving station and even explained how that they dry-aged their beef for approximately 2 weeks before they slow roast it, then roast it in their charcoal oven.

In addition, they had 2 types of goat cheeses, which is rare for any restaurants or buffets. It may not be everyone’s top choice but I loved it So thumbs up on this!

Their pork knuckle is usually for dinners; and on weekends, they would have 2 different types of beef available. This probably explains the difference in the buffet price. A buffet for the meat lovers!


Back here for the 2nd time, after the impressive first experience. Wanted to have the same combination - baked Camembert with the Ribeye (done Rare).
However, I was disappointed they ran out of Camembert. So, it was the juicy Ribeye with salt and pepper.

When the steak is fresh and is cooked well, salt and pepper is enough to bring out the juice and flavour. This is exactly what I like about the steak here! Definitely worth a repeat visit.

Decided to drop in here for lunch since I was in the area. Pleasant surprise that it was the Roasted Ribeye for today’s lunch menu (Marche started a lunch express set at $9.90). The first set, Ribeye piece wasn’t much. So I went back to have a second lunch set. The guy was kind enough to cut me a slightly thicker slice this time (probably recognised me as I was back within 15mins to ask for a second piece).

How could you resist a baked Camembert. I requested for the garlic spread and capers to be served at side instead of putting on top, so my lunch companion and I can choose which and how much to put. They obliged without hesitation. I requested for my steak to be done Rare and my lunch companion asked for Medium. The steaks were juicy and done according to request.

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Back here for the 2nd time, this time with friends. So we shared the 1kg Op Ribs - done Rare. Shared between 2 person. It was good!
The friend of ours who preferred her steak done to Medium-Rare ordered 250g Ribeye and said she liked it too!

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This is approx 300g of Ribeye steak, done according to requested - Rare. It was juicy and tender. My lunch companion had hers done to Medium-rare and enjoyed it very much too!

I don’t fancy fries and so asked for no fries, which is actually their regular side with the steak.


This is my second visit and wanted to have the Ribeye steak again, and decided to try their NZ Rosemary Lamp Chop as well.

I think the Ribeye was done well - according to my request “Rare”. The guy recommended to have the Lamp Chop done Medium-Well or Well. However, I think it’s over-cooked as I prefer my meats more rare. So I might try the Lamp again but will request for it to be done Medium and see how it is.

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Great value-for-money grilled beef and lamp!
It’s my first at this place, decided to try a piece of their beef (200g striploin) and lamp shoulder (200g) without their sides, and they charged me only for the meats!

Tried the both Ribeye and Sirloin steaks at the relatively new setup at Novena Regency. Requested to have it medium-rare and served nit together.
Served on a hotplate, in medium-rare doneness. However, as I ate my Ribeye, the steak was still being cooked. So mid-way through, it became medium.

I like the steaks are decent portion (220g each) and came as how I requested - no sauce. While serving on a hotplate helps keep the steak warm, the only gripe is that the steak continues to be cooked on it.

Will come back again as the steaks are good and reasonably priced!


Couldn’t decide which to have, so decided to have both! Had it done to medium-rare.

Personally, the Ribeye was better - there was more redness, ie more medium-rare and easier to chew compared to the Sirloin. The sirloin was done towards medium and meat was more chewy. I’d order the GrassFed Ribeye again the next time.

Returned to this Wine Connection after my initial trial as I think they did a pretty decent job with the amount of seasoning and doneness of the steak.

Had the Ribeye again, and tried the Tenderloin this time. This was a good decision (over the Lamb Cutlets I had the previous time). 👍🏼


Rarely do you find a lamb dish in most restaurants’ menu, and I felt like trying lamb to see if I’d take to the taste vs beef.

I ordered it the dish to be done medium-rare, nit. The small cutlets were a little disappointing IMO - not much meat but very good amounts of fats.

As a result, I had to order another dish, and back to my Beef Ribeye steak, done to medium-rare. I liked it very much! The only exception was, I hope the kitchen would use Butter to grill their steaks in future instead of olive oil. The steaks would taste a lot better! I’d order the Ribeye the next time!

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