Meadesmoore (Raffles Place)

The wagyu beef is so so so….. good. Super tender and juicy, just melt in my mouth! Tiramisu is a must too !

By far the best beef steak I’ve had locally, and it even ranks high up on my list of best beef steaks experienced in Japan!
The N34 Garnet premium F1 wagyu striploin from Hokkaido had excellent marbling with lightly roasted edges, cooked to medium rare perfection. Literally melted in my mouth, paired with an excellent glass of Freixenet Chianti 2022 DOCG.
Also must try the Chimmichurri Crusted Bone Marrow with sourdough bread as appetiser and the brandied cream tiramisu for dessert.
Highly recommended!

Had a dinner at Meadesmoore, and it turned out to be one of those meals that just flowed perfectly from start to finish. The main event was the 25-day dry-aged Meadesmoore cut. Beautifully cooked medium rare, with great marbling and that deep, nutty flavour you only get from dry-aging. Easily one of the best steaks I’ve had ever!

My recent meal at Meadesmoore was an absolutely unforgettable experience. My partner and I started with the Chimichurri Crusted Bone Marrow, and I was immediately hooked. The velvety richness of the marrow was decadent, but the bright, zesty chimichurri crust cut through it perfectly. It was the perfect savory indulgence.

For mains, we had the N34 Garnet F1 Wagyu Striploin, which was was magnificent. Cooked perfectly, the marbling gave it a truly butter-like texture and a rich, nutty flavour. Paired with the sticky, sweet Balsamic Roasted Mushrooms, it felt like the ultimate luxury dining experience.

We ended the meal with The Pavlova Flotante. The meringue was crisp and ethereal, and the vibrant, tropical acidity of seasonal mangos and passionfruit left my palate feeling totally refreshed.

Awesome steak, awesome vibes. A surprisingly quaint little hidden gem in the middle of the city. The australian striploin was the perfect medium rare with a dash of salt that really brings out the natural flavor. Although the steak was great enough to eat on its own, but whatever you do, don't forget to try the sauces, they take the steak to a whole new level. Their tiramisu is also some of the best that I've tried, definitely order that as well.

Had dinner here with a friend on Monday evening. We had the Sakoshi Bay Oyster Croustillant to start, which contained prawn and anchovies and was topped with marinated apple. We also had the Roasted Honey Safforn Cauliflower on the side, and Tiramisu for dessert, both to share. Of course, as this is a steakhouse, the main highlight of the night was the steak. Cooked to perfection in doneness and texture and taste, words cannot describe how amazing the steak was. Would definitely recommend.