Located in the Hilton Singapore, this swish grill serves a range of meats that are dry-aged in-house for between 14 and 36 days. Go for the 800g Rangers Valley Angus OP rib, with a marble score of 4, which has incredible flavour and is consistently cooked to perfection. Choose two sauces to go with the meat, including bone marrow and red wine, bearnaise, garlic herb butter, green peppercorn, and black truffle and mushroom.

Its participation in the Marine Stewardship Council’s chain of custody certification means all the seafood served here comes from sustainable sources. These include a Glacier 51 toothfish fillet served with charred leek, broccolini and brown butter dashi, which is a standout.