54° Steakhouse

54° Steakhouse is a modern steakhouse at 54 Amoy Street, in Singapore's Central Business District. The name works two ways. 54°C is the core temperature of a medium-rare steak, and 54 is also the street number.

It opened in August 2025 and is run by Food Concepts Group, the team behind Altro Zafferano and Griglia. Group Executive Chef Andrea De Paola leads the kitchen, and Group Sommelier Panneerselvam Soundararajan looks after the wine. The MICHELIN Guide added the restaurant to its Singapore selection in May 2026. According to its website, it also won Best European Restaurant at the Epicurean Star Awards 2026.

How the steaks are cooked

Every steak goes on a custom-built charcoal grill. The fire mixes Australian ironbark wood with Japanese white binchotan charcoal. The wood gives the beef a smoky taste, and the very hot binchotan sears a dark crust on the outside. Before grilling, the meat is rubbed with the kitchen's own blend of seven spices.

What to order

The beef list is long, so it helps to know the main groups:

• Angus: Black Onyx Angus from Australia and USDA Prime Angus from Greater Omaha in the United States
• Wagyu: Australian Sanchoku Wagyu and Japanese Satsuma Wagyu
• Exclusive cuts: porterhouse and T-bone cuts of Black Market Angus

Big cuts such as the tomahawk are made for sharing. A Shimo Wagyu Wellington for four people is also made in small numbers each day, and only on pre-order. Sauces include béarnaise, chimichurri, Café de Paris butter and a house 54 steak sauce.

Start with the house-made potato brioche and butter, or the pan-seared Hokkaido scallops. Other starters include yellowfin tuna, Japanese hamachi, a Caesar salad, crab soup and a Parisian-style tartare. For sides, the MICHELIN Guide singles out the Brussels sprouts with smoked bacon. Onion rings, mac and cheese and triple-cooked potato wedges are there too.

Not in the mood for beef? Try the grilled octopus, Akaroa King salmon, Snake River Kurobuta pork chop or lamb rack. Desserts include The Lemon, a cheesecake and Banana Foster.

Drinks

The wine list runs to more than 120 labels. There are also over 30 whiskies and a list of cocktails. Ask the team for a bottle to suit your cut.

The setting

Inside, the room has a modern look, with dark wood and olive green giving it a warm feel. The MICHELIN Guide calls it lively, with friendly service, and notes that it suits groups. It works well for a business meal or a special dinner in the city. A set lunch is served from Monday to Saturday.

Good to know before you go

Book a table through the 54° Steakhouse website. Remember to order the Wellington ahead if you want it. Check the opening times on this page before you go.

Nearby

Amoy Street is in the Telok Ayer part of the CBD, with many other places to eat close by. For a different meal in the same area, try Hyang Yeon (Telok Ayer). The Clan Hotel Singapore is a nearby place to stay. Our guide to Tanjong Pagar and Keong Saik has more ideas for an evening out. You can also browse more steakhouses and grills in Singapore or all restaurants in Marina Bay and the CBD.