SINGAPORE – Amid the recent slew of steakhouses opening and the craze for South Korea’s prized Hanwoo beef, it is the unassuming SteakGrill Steakhouse Chef’s Table in Keong Saik Road that you should bookmark.

Its name, which is quite a mouthful, works to differentiate it from the more casual SteakGrill restaurant, established in 2018 in Ang Mo Kio. 

Local chef-owner Edwin Chan, 38, opened this 40-seat Keong Saik location in January, with a stronger focus on aged meats. The self-taught chef, who used to sell pasta and ran a private dining outfit, is also behind The Sandwich Guys shop at One Raffles Place. 

His belief is that the ageing process of about 30 to 45 days breaks down the fibres and intensifies the flavour of the meat. 

Prices start at a reasonable $38 for a 280g wet-aged rib-eye, but I suggest going for the clear star of the menu – Best of Aged rib-eye platter for two ($160), comprising a piece each of 360g wet-aged Australian Angus MB4 and 300g dry-aged Australian Angus MB4. 

Both steaks come perfectly cooked – cut to 3cm thick and offering just the right ratio of lean meat and fat. The platter includes garlic confit, salt and aged beef gravy on the side, although the steaks are juicy and flavourful enough without any extra seasoning. 

It is not just the beef that stands out. The Aged Duck Breast ($36) is not to be missed.