Smoke. Fire. Craft.
Award-winning Halal Steakhouse
in Singapore’s Central Business District.
Recognition
Our Story
Smoke is the oldest recipe
Our modern smokehouse celebrates the ancient craft of cooking. A culinary tradition that traces its origins back to the Palaeolithic era.
This is how we do it.
Smoke
Every steak starts in the smoker. Slow, steady smoke builds a deep, rich flavour that can’t be rushed.
Fire
Then it hits the grill. High heat sears a caramelised crust and seals in all that smoky tenderness.
Craft
Finally, it’s plated with care. Every cut is sliced, arranged and finished to look as good as it tastes.
Award-Winning Cuts
Six houses of beef
Selected for marbling and inherent taste, smoked with hickory and cherry, then grilled over applewood embers. Recommended medium rare.
Tasmania, Australia
KING ISLAND
Australian Black Baldy, 100% grass-fed, pasture raised MB2+.
Tasmania, Australia
VINTAGE BEEF
Holstein Friesian (Ex dairy cow) 45 days Dry Aged, MB3+ 100% grass-fed pasture raised.
Western Australia
MARGARET RIVER
F1 Wagyu, MB7, 450 days grain-finished.
New South Wales & Victoria, Australia
STONE AXE WAGYU
100% Full-blood Wagyu MB9+, 600 days grain-finished
Kyushu, Japan
KAGOSHIMA A5
Japanese Full-Blood Kuroge Wagyu, 650 days grain-finished.
Shiga Prefecture, Japan
OMI-GYU A4
100% Black Kuroge Wagyu, 425 days on proprietary feed blend
The 1.6kg or 1.8kg Flintstone Cut are ideal for three to four at the table. See the full menu
