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
Five houses of beef
Selected for marbling and inherent taste, smoked with hickory and cherry, then grilled over applewood embers. Recommended medium rare.
Victoria, Australia
Southern Ranges SR4
Angus x Hereford MS4, 100% grass-fed.
Victoria, Australia
Dry Aged Wanderer
28 days dry-aged Black Angus MS4, 400 days barley-finished.
NSW, Australia
Jack's Creek F4 Wagyu
Purebred Wagyu x Black Angus MS5, 400 days grain-finished.
NW Tasmania, Australia
Robbins Island
Full-blood Wagyu MS 7-8, free-grazing and grain-finished.
Kumamoto, Japan
Kurohana Wagyu A5
Kuroge Black Wagyu A5, Sugimoto-Honten custom blend feed.
Feasts of 750g and the 1.6kg Flintstone Cut are served for two to four at the table. See the full menu
