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

"Helmed by third-generation meat master Satoru Tanaka, this highly ranked Japanese steakhouse centres on purebred Tajima Wagyu, an exceptionally rare breed that represents less than 0.1% of Japanese beef. Each animal is personally selected by Tanaka himself, with only female cattle — prized for their silken marbling — making the cut. The cooking is deliberately minimalist, using techniques like binchotan charcoal grilling and sashimi-style preparations to let the beef’s natural flavours and tenderness shine; highlights of the kappo-style menu include a Kobe wagyu chateaubriand that melts away and a kombu-jime cured and charcoal-seared beef tataki that delivers a delicate whisper of smoke and umami." - Karen Tee