Singapore’s new wave of steakhouses to sink your teeth into - SilverKris

"Championing the craft of butchery and wood-fire cooking, Hawaii-born chef Jordan Keao runs a kitchen inspired by hunting, fishing and farming traditions where nothing goes to waste and food celebrates community and nature. Cuts are butchered in-house and used nose-to-tail — hung, dry-aged and sealed in rendered beef fat trimmings before hitting a custom-built wood-fire oven for a smoky, deeply satisfying finish. The chef’s new tasting menu, Imua (Hawaiian for 'moving forward with strength and spirit'), pairs Hawaiian-inspired dishes like a big eye ahi poke tartlet and kalua pork dumplings with a finale of wagyu from Australia’s Blackmore Farms." - Karen Tee