Restaurant Reviews
54° Steakhouse – Amoy Street
Overall Rating: Premium International Steakhouse Experience
54° Steakhouse elevates the art of beef preparation through global sourcing and masterful fire cooking. The recent addition of Korean Hanwoo beef demonstrates their commitment to showcasing the world’s finest meats. Group Executive Chef Andrea De Paola’s meticulous approach to aging and grilling creates steaks with exceptional depth and complexity.
Standout Elements:
- Proprietary seven-spice blend adds unique character
- Dual-fire cooking method (ironbark + binchotan charcoal)
- 21-day aging process (14 days wet, 7 days dry)
- Transparent open-fire theater enhances dining experience
Who Should Visit: Beef enthusiasts seeking premium cuts from around the world, special occasion diners, and those who appreciate theatrical open-fire cooking.
Fat Cow – Camden Medical Centre
Overall Rating: Refined Japanese Seasonal Dining
Head Chef Shingo Iijima’s Winter Shiki Omakase exemplifies the Japanese philosophy of seasonal eating. The restaurant balances accessibility with luxury, offering three price tiers that cater to different budgets while maintaining quality. The attention to regional sourcing and traditional techniques creates an authentic yet refined experience.
Standout Elements:
- Seasonal menu rotation honoring “Shiki” philosophy
- Multiple price points ($88++ to $118++)
- Wabi-Sabi design aesthetic
- Upcoming Okinawa regional showcase
Who Should Visit: Japanese cuisine aficionados, omakase enthusiasts, diners seeking value-driven luxury, and those interested in seasonal and regional Japanese specialties.
Ambience & Atmosphere
54° Steakhouse
Design Philosophy: Modern luxury with theatrical elements
- Visual Style: Lush, contemporary interiors with warm lighting
- Sensory Experience: Open-fire cooking creates aromatic smoke and visual drama
- Service Style: Warm and personal, attentive without being intrusive
- Seating: View of the fire cooking stations available
- Noise Level: Moderate – lively but conducive to conversation
- Ideal For: Business dinners, romantic occasions, celebration meals
- Dress Code: Smart casual to business formal
Fat Cow
Design Philosophy: Wabi-Sabi (beauty in simplicity and imperfection)
- Visual Style: Understated elegance with natural materials
- Space: Expansive 3,500+ square feet
- Aesthetic: Modest, simple, humble elements create refined beauty
- Service Style: Precise, knowledgeable, omakase-focused
- Seating: Traditional sushi counter and table options
- Noise Level: Quiet to moderate – contemplative dining atmosphere
- Ideal For: Intimate dinners, solo omakase experiences, Japanese cuisine exploration
- Dress Code: Smart casual
Menu Analysis
54° Steakhouse – Hanwoo Beef Focus
Current Offerings:
Korean Hanwoo Beef
- Striploin (250g) – $178++
- Ribeye (250g) – $178++
Beef Origins Available:
- Australian
- American
- Japanese
- European
- Korean (newest addition)
Menu Structure:
- À la carte steaks by cut and origin
- Intermittent specials (Hanwoo currently, becoming permanent)
- Sides and accompaniments
- Wine pairings available
Fat Cow – Winter Shiki Omakase
Three-Tier System:
Tier 1: 12-Course Lunch – $88++
- Entry-level omakase
- Seasonal seafood focus
- Lunch service only
Tier 2: 12-Course Dinner – $98++
- Enhanced evening experience
- Fuller flavor profiles
- Dinner service
Tier 3: Elevated Omakase – $118++
- Premium ingredients throughout
- Available lunch and dinner
- Includes top-tier sushi and wagyu
Optional Add-ons:
- Kaluga Caviar supplement – $10
- Yakiniku-style Akune Gold A5 Wagyu Chirashi Donburi – $30
- Japanese-style shaved ice – $12
Upcoming Limited Edition: Okinawa Shiki Omakase (Jan 12 – Feb 5, 2026) – $118++
Signature Dishes – Deep Analysis
54° Steakhouse: Korean Hanwoo Striploin
Ingredient Profile:
- Protein: Korean Hanwoo beef (1++ grade)
- Origin: Korea, smaller herd farms
- Marbling: Exceptional intramuscular fat
- Weight: 250g portion
Preparation Process:
- Aging (21 days total):
- 14 days wet aging: Maintains moisture, develops initial flavor complexity
- 7 days dry aging: Concentrates flavor, tenderizes, creates nutty notes
- Seasoning:
- Proprietary seven-spice blend application
- Balanced to enhance, not mask, beef flavor
- Cooking Method:
- Initial sear over flaming ironbark (high heat, quick caramelization)
- Finishing over white binchotan charcoal (even heat, aromatic infusion)
- Creates deep Maillard reaction crust
Flavor Profile:
- Primary: Rich, beefy umami with sweet marbling
- Secondary: Smoky char, aromatic spice notes
- Texture: Tender with slight chew, buttery fat
- Finish: Clean, not heavy, balanced richness
Facets:
- Caramelized exterior with pink interior
- Complex spice interplay
- Charcoal aromatics
- Beef terroir expression
Fat Cow: Mekajiki Yuan Zuke (Swordfish)
Ingredient Profile:
- Protein: Swordfish (Mekajiki)
- Preparation Style: Yuan-style marination
- Marinade: Soy sauce, citrus (likely yuzu), mirin, sake
Preparation Technique:
Yuan marination is a Japanese method combining:
- Soy sauce base for umami and color
- Citrus for acidity and brightness
- Sweet rice wine for balance
- Time for flavor penetration
Flavor Profile:
- Primary: Meaty swordfish with gentle ocean salinity
- Secondary: Citrus brightness, soy depth
- Texture: Supple, tender slices
- Finish: Lifted acidity balancing richness
Traits:
- Gently perfumed aromatics
- Balance of rich and refreshing
- Vinegared rice foundation
- Winter-appropriate depth
Fat Cow: Kobujime Hirame Bo-Sushi
Ingredient Profile:
- Fish: Hirame (flounder)
- Curing Agent: Kombu (kelp)
- Wrapper: Shiso (perilla leaf)
- Style: Bo-sushi (pressed rectangular sushi)
Preparation Steps:
- Kobujime (Kelp Curing):
- Fresh flounder layered between kombu sheets
- 2-6 hours curing time
- Kelp draws moisture, imparts umami
- Firms texture, concentrates flavor
- Bo-Sushi Shaping:
- Pressed into rectangular mold
- Vinegared rice base
- Fish arranged on top
- Finishing:
- Wrapped with shiso leaf
- Cut into portions
Flavor Profile:
- Primary: Delicate flounder sweetness
- Secondary: Deep kombu umami
- Tertiary: Refreshing herbal shiso
- Rice: Slightly sweet, vinegar tang
- Texture: Firm fish, soft rice, crisp leaf
Facets:
- Layered complexity
- Traditional preservation technique
- Herb-forward finish
- Textural contrast
Fat Cow: Mini Chirashi Sushi (Premium Tier)
Component Analysis:
1. Kagoshima Akune Gold A5 Wagyu
- Highest Japanese beef grade
- Buttery, melts on tongue
- Rich umami and sweet fat
2. Chopped Tuna
- Texture variation from sliced fish
- Concentrated flavor
- Binds other ingredients
3. Hokkaido Sea Urchin (Uni)
- Creamy, custard-like
- Sweet ocean brininess
- Luxurious mouthfeel
4. Ikura (Salmon Roe)
- Pop texture
- Briny bursts
- Visual appeal (orange jewels)
5. Caviar
- Ultimate luxury marker
- Subtle salinity
- Pop and creaminess
6. Base:
- Seasoned sushi rice
- Slightly warm
- Vinegar-sugar balance
Serving Vessel: Elegant tin (enhances precious metal aesthetic)
Flavor Dynamics:
- Richness Layers: Wagyu fat + uni creaminess + caviar
- Textural Play: Rice softness + roe pops + beef chew
- Temperature: Warm rice, cool toppings
- Umami Bomb: Every component delivers deep savory notes
Essence: This dish represents “kaisendon meets yakiniku” – a maximalist expression of luxury ingredients in harmony.
Cooking Instructions & Techniques
How to Cook Hanwoo-Style Steak at Home
Equipment Needed:
- Cast iron skillet or grill
- High-quality charcoal (binchotan if available)
- Meat thermometer
- Tongs
Ingredients:
- Premium beef striploin or ribeye (250g, 1.5″ thick)
- Seven-spice blend (approximation):
- 2 parts black pepper
- 1 part coriander
- 1 part fennel seed
- 1 part Sichuan peppercorn
- ½ part star anise
- ½ part cinnamon
- ½ part clove
- Sea salt
- Neutral oil
Steps:
- Aging (Optional for Home Cooks):
- Place steak uncovered on wire rack over plate
- Refrigerate 2-3 days for dry aging effect
- Pat dry before cooking
- Preparation:
- Remove steak from refrigerator 30-60 minutes before cooking
- Pat completely dry with paper towels
- Season generously with salt and spice blend
- Let rest 15 minutes
- First Sear (Ironbark/High Heat Phase):
- Heat cast iron skillet until smoking hot
- Add thin layer of oil
- Sear steak 2-3 minutes per side
- Develop deep brown crust
- Don’t move the steak while searing
- Finishing (Binchotan/Lower Heat Phase):
- Reduce heat to medium
- Continue cooking, flipping every minute
- Target internal temperature:
- Rare: 120°F / 49°C
- Medium-rare: 130°F / 54°C
- Medium: 140°F / 60°C
- Resting:
- Remove from heat
- Rest 5-8 minutes (crucial!)
- Juices redistribute
- Serving:
- Slice against the grain
- Serve immediately
Tips:
- Don’t press down on steak while cooking
- Use high smoke point oil (grapeseed, avocado)
- Binchotan charcoal adds subtle aroma – use oak or hickory charcoal as substitute
- For thicker cuts, finish in 400°F oven after searing
How to Make Yuan-Style Marinade
Ingredients:
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon yuzu juice (or lemon/lime)
- 1 teaspoon sugar
- 1 clove garlic (optional, grated)
- 1 small piece ginger (optional, grated)
Instructions:
- Combine all ingredients in bowl
- Whisk until sugar dissolves
- Marinate fish 20-30 minutes (not longer – acid cooks fish)
- Remove fish, pat dry
- Slice and serve over sushi rice
Best For: Swordfish, tuna, salmon, mackerel
How to Perform Kobujime (Kelp Curing)
What You Need:
- Fresh white fish fillet (flounder, sea bass, snapper)
- 2-3 sheets kombu (dried kelp)
- Sake or water
- Paper towels
Process:
- Prepare Kombu:
- Wipe kombu with damp cloth (don’t wash)
- Lightly moisten with sake or water
- Let soften 5 minutes
- Cure Fish:
- Pat fish completely dry
- Sandwich fish between kombu sheets
- Wrap in plastic wrap
- Refrigerate 2-6 hours (thin fish: 2 hours; thick fish: 6 hours)
- Result:
- Firmer texture
- Enhanced umami
- Subtle oceanic flavor
- Extended freshness
- Use:
- Peel off kombu
- Slice fish thin
- Serve as nigiri or sashimi
Flavor Profiles & Essence Analysis
54° Steakhouse Flavor Philosophy
Core Essence: Global beef terroir expressed through fire
Primary Flavor Drivers:
- Char: Maillard reaction, caramelization
- Smoke: Wood and charcoal aromatics
- Spice: Seven-spice complexity
- Beef: Age-concentrated umami
Flavor Progression:
- Initial bite: Crispy, spiced crust
- Mid-palate: Rich beef fat, smoke
- Finish: Clean, not heavy, mineral notes
Style Characteristics:
- Bold but refined
- Fire-forward technique
- International perspective
- Ingredient purity with enhancement
Fat Cow Flavor Philosophy
Core Essence: Seasonal Japanese precision with textural harmony
Winter Menu Characteristics:
- Deeper umami: Aged soy, kombu, miso
- Gentle warmth: Cooked elements, richer fish
- Luxurious textures: Fatty fish, wagyu, uni
- Subtle earthiness: Bamboo charcoal rice
Flavor Building Techniques:
- Curing: Kombu, sake, salt (adds depth)
- Marinating: Yuan, yuzu (adds brightness)
- Aging: Soy sauce (adds complexity)
- Fermentation: Shio koji (adds subtle funk)
Textural Contrasts:
- Creamy uni vs. popping roe
- Tender fish vs. crisp shiso
- Soft rice vs. firm vegetables
- Buttery wagyu vs. crunchy garnish
Style Characteristics:
- Delicate to bold (progression through courses)
- Tradition-rooted with refinement
- Seasonal ingredient celebration
- Balance as ultimate goal
Features & Distinctive Traits
54° Steakhouse
Unique Features:
- Proprietary Seven-Spice Blend – House-created seasoning
- Dual-Fire Cooking – Ironbark + binchotan progression
- International Beef Portfolio – 5+ countries represented
- Extended Aging Program – 21-day total process
- Open-Fire Theater – Visible cooking creates engagement
Distinctive Traits:
- Beef-centric but globally curious
- Technique-driven precision
- Theater and substance combined
- Premium positioning with approachability
Fat Cow
Unique Features:
- Three-Tier Pricing – Accessibility with luxury
- Seasonal Menu Rotation – Shiki philosophy
- Bamboo Charcoal Rice – Visual and flavor distinction
- Regional Showcases – Okinawa limited edition
- Wabi-Sabi Design – Philosophy extends to space
Distinctive Traits:
- Democratic luxury (multiple price points)
- Educational approach (regional deep dives)
- Seasonal authenticity
- Balance of tradition and innovation
Sourcing & Provenance
54° Steakhouse Sourcing Strategy
Korean Hanwoo:
- Small-herd farming
- 1++ grading (highest)
- Direct importer relationships
- Consistent supply chain
Multi-Origin Approach:
- Australia: Grass-fed varieties, robust flavor
- America: Grain-finished, marbling
- Japan: Wagyu, luxury positioning
- Europe: Terroir-driven beef
- Korea: NEW – complexity and richness
Philosophy: Best beef from each region, not limitation to single origin
Fat Cow Sourcing Strategy
Regional Specialists:
Hokkaido:
- Premium sushi rice (fragrant, sticky)
- Sea urchin (sweet, creamy)
- Seafood (cold water varieties)
Kagoshima:
- Akune Gold A5 Wagyu
- Highest marbling scores
- Rich volcanic soil influence
Okinawa (Limited Time):
- Mozuku seaweed
- Tropical fish varieties (Sujiara, Hamadai)
- Local citrus (shikuwasa)
- Regional salt
Philosophy: Terroir matters – source from regions that excel in specific ingredients
Delivery & Takeout Options
54° Steakhouse
Delivery Availability: Not explicitly mentioned in source material
Likely Scenario:
- Premium steakhouses typically don’t offer delivery
- Steak quality degrades during transport
- Best experienced fresh from the fire
- May offer special takeaway programs (inquire directly)
Recommended: Dine-in for optimal experience
Fat Cow
Delivery Availability: Not explicitly mentioned in source material
Likely Scenario:
- Omakase format best suited for in-person dining
- Sushi quality time-sensitive
- Rice temperature and texture crucial
- May offer chirashi or don takeaway options
- Unlikely to deliver full omakase experience
Recommended: Dine-in for omakase; inquire about simplified takeaway options
Practical Dining Information
54° Steakhouse
Address: 54 Amoy Street, Singapore 069880
Phone: +65 8893 7701
Hours:
- Monday-Saturday: 11:30am-2:30pm, 6pm-11pm
- Sunday: Closed
Reservations: Highly recommended (limited seats)
Price Range: $$$$ (Expect $150-300++ per person with sides and drinks)
Fat Cow
Address: 1 Orchard Boulevard #01-01/02 Camden Medical Centre, Singapore 248649
Phone: +65 6735 0308
Hours: 12pm-3pm, 6pm-10:30pm (Daily)
Reservations: Recommended, especially for omakase counter
Price Range: $$-$$$ ($88-118++ base, add-ons increase total)
Final Recommendations
Choose 54° Steakhouse If You:
- Love premium beef and want to explore global varieties
- Appreciate open-fire cooking theater
- Seek bold, fire-driven flavors
- Celebrating special occasions
- Prefer à la carte dining with control
Choose Fat Cow If You:
- Enjoy Japanese seasonal cuisine
- Want omakase experience with flexible pricing
- Appreciate subtle, refined flavors
- Interested in regional Japanese specialties
- Prefer curated progression of courses
Best Strategy:
Visit both for complete luxury dining spectrum – one celebrates fire and meat, the other honors seasons and sea.