Meadesmoore Singapore has reopened on Boon Tat Street with a refreshed look and an ambitious new menu centred on exceptional beef. The biggest draw is the Takeda 10 Full Blood Wagyu Striploin, named the World’s Best Grain Fed Sirloin at the 2025 World Steak Challenge. Better still, Meadesmoore is the only restaurant in Singapore serving this award-winning cut.
The restaurant also works with seven award-winning producers across Australia, Japan, New Zealand, Ireland and the United States. As a result, diners can explore one of Singapore’s most extensive producer-led steak selections.
One of the world’s best steaks is now in Singapore
The star of the menu is the 400g Takeda 10 Full Blood Wagyu Striploin (S$220). Raised in Western Australia’s Pilbara region, the beef is named after Wagyu breeding pioneer Shogo Takeda. Expect exceptional marbling, buttery richness and a deep umami finish.
Meanwhile, diners looking to try something different should consider the Dairy Wagyu Tri Tip from Hokkaido (S$78). Unlike conventional Japanese Wagyu, this cut comes from dairy cattle, giving it a richer and more savoury flavour profile.
Beyond its premium steaks, Meadesmoore also experiments with a rotating selection of spirit-aged cuts. The steaks are aged with spirits such as whiskey, rum and bourbon, creating deeper, more complex flavours that change throughout the year. It’s a distinctive offering rarely found at Singapore steakhouses.
Beef beyond steak
The experience goes far beyond premium cuts. Instead, the kitchen showcases how different parts of the animal can become standout dishes.
- Wagyu Beef Tartare (S$22) is assembled tableside for an interactive start to the meal.
- Roasted French Scallop (S$14) is paired with a dry-aged beef XO sauce for an unexpected combination.
- Ox Tongue Skewers (S$18) are charcoal grilled and finished with garlic crisps and pickled shallots.
- Persillé Cavatelli (S$42) is completed tableside with rich bone marrow folded through handmade pasta.
Even non-beef eaters have options
For those not craving steak, the Murray Cod (S$58) offers a lighter alternative. It is served with roasted fish bone butter sauce and herb oil. End the meal with the Vodka Baba (S$20), flambéed tableside and paired with yuzu sorbet and ginger apricot compote.
Image from Meadesmoore Singapore
