We’re just over three weeks into the circuit breaker period. Many F&B establishments have pivoted to provide delivery and takeaway services, while others have decided to remain shut for now. Steaks aren’t something you’d usually consider for takeaway – but restaurants, up-market steakhouses and chop houses have had to react quickly.
Take owner Sheen Jet Leong of The Feather Blade: the 28-year-old was stirred by his one-year stint at prominent London steakhouse Flat Iron, which uses the feather blade steak, a lesser-known, inexpensive cut of beef. He brought the concept to Singapore and made it his own when he opened The Feather Blade in Singapore just last year. It started out as a pop-up concept serving the signature cut, though the restaurant now has a permanent location on Club Street where it continues to deliver quality steaks.
Says Leong, “We had to quickly adapt to this new operating model and learn as we go. Some of the initial challenges we faced – which we soon overcame – include timely fulfillment and expanding our menu without diluting our brand offering.” That includes simple adjustments, like serving the signature steak on a bed of warm mashed potatoes to help keep the steak hot until it reaches your doorstep.
Get their burger: minced feather blade seared in beef fat for extra flavour, topped with shallots and bearnaise for a decadent affair that’s worth every calorie. And since you’re not driving, chase it down with a craft cocktail or three from Native that feature the best of seasonal local ingredients.
“I hope that the support for local F&B remains steadfast as we ride through these unprecedented times together,” adds Leong. “We are truly grateful to the community and our fans for the tremendous support thus far.”
The Feather Blade’s focused menu and dedication to innovation have allowed it to gain a footing among Singapore’s heavyweights, standing with the likes of Wolfgang’s, Wooloomooloo and Fat Cow – and like the Feather Blade, these tried-and-tested steak joints are also offering a carnivorous home feast delivered straight to your home.
Fat Cow
Fat Cow’s concept of modern Japanese “Wabi-sabi” – or acceptance of humble imperfections – is misleading. Serving a handpicked assortment of the finest Wagyu in a myriad of choice Japanese styles like sukiyaki or sumibiyaki might be the closest you’ll ever get to perfection where it comes to the bovine delight. The Fat Cow Wagyu sandwich typifies that exacting nature perfectly: precision-cut squares of deep-fried (but flawlessly pink) A4 Miyazaki Wagyu nestled between fluffy toasted brioche. Else, there’s always their premium donburi which features an indulgent mix of caviar, ikura and foie gras on top of 21-day dry aged A5 Miyazaki wagyu.
Order here or call 9452-7814.
Bedrock Bar & Grill
Bedrock Bar & Grill pairs a full service whisky bar with prime cuts. Their steaks are cooked over a wood-fire grill for that requisite char, while accompanied by a litany of eclectic sides that draw from locations all over the world. Take classic Hawaiian fare loco moco given a Bedrock twist with Wagyu and local favourite luncheon meat alongside a Wagyu hamburger patty; or their unabashedly indulgent signature mac-and-cheese that uses an ensemble of four different cheeses.
Order here.
Wooloomooloo Steakhouse
Laid-back Australian concept Wooloomooloo Steakhouse serves up uncomplicated grub done well. Look forward to Aussie-style steaks and other not-so-Australian ones as well, including a decadent 1kg loaf of Beef Wellington. Seared filet mignon is wrapped in flaky puff pastry with mushroom duxelle, Parma ham and a slab of foie gras. Do note that Wooloomooloo Steakhouse will be open only on Wednesdays, Fridays and Sundays, so plan well.
Menu here. Call 6338-0261, whatsapp 8448-8555 or email woo-singapore@wooloo-mooloo.com.
Bistecca
For a stay-at-home feast, it’s hard to beat a massive slab of Tuscan steak, a bottle of red and good company. While company for now happens to be whoever is staying in your residence, Bistecca’s fine beef and finer wine programme will make for a convivial evening (if only temporarily). The classic Fiorentina features a wood-fired T-bone, which lends delightful char to the 420-day grain fed beef. With a choice of the tender fillet and juicier sirloin on either side of the bone, the steak is well-suited to meet the different palates of companions at a dining table. If all else fails, Bistecca also delivers other Italian mainstays like beef ragu and squid ink linguine.
Order here or call 6735-6739.
Violet Oon Singapore Satay Bar & Grill
Though you wouldn’t typically find one of Singapore’s most respected Peranakan restaurants on an article about steaks, the culinary powerhouse’s grill-focused restaurant have recently made the smoky delights available for delivery. The daging panggang sambal hijau takes grain-fed Black Angus ribeye and drizzles it with green chili padi sambal and garlic confit. Keeping in theme, their beef satay elevates a local favourite, most notably jazzing up the peanut sauce with fresh pineapple puree for an acidic kick.
Menu here. Call or Whatsapp 9138-3592 or email eat@violetoon.com.
Lawry’s The Prime Rib
Lawry’s The Prime Rib is a Californian-based restaurant established in 1938, best known for its silver cart and table-side service of the standing rib roast. Though it’s hard to replicate congenial service at home, you can get a hefty cut of slow-roasted USDA Prime Rib – either pre-portioned, or uncut in 3kg and 6kg portions (call four hours ahead). And of course, no roast prime rib meal is complete without the rib-sticking sides like classic mushroom soup, mashed potatoes and hulking Yorkshire puddings slathered in beef jus.
Menu here. Whatsapp 9277-7792 or 9046-0907 to order.
Wolfgang’s Steakhouse
Classic American steak joint Wolfgang’s is known for its massive on-site dry-aging room where the finest quality beef is hung for 28 days. The process removes moisture, intensifying the taste of the meat while tenderising it. Expect classic steakhouse sides like thick-cut bacon, Caesar salad and creamed spinach alongside your meal. Now up for delivery, you can bring home anything from the ever-changing burger of the week to their signature porterhouse. We’re especially fond of their luscious and creamy chocolate mousse for dessert.
Order here or call 6887-5885.