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

"Paying homage to Parisian entrecote steakhouses, this buzzy Left Bank–style bistro keeps things delightfully simple with a single set menu: bread and butter, a crisp green salad of organic leaves and walnuts in a tangy mustard vinaigrette, and a 10oz USDA Double Gold ribeye wet-aged for 60 days and seared exactly to your liking. The golden fries, cooked to crisp perfection in beef tallow, are bottomless and refilled fresh from the kitchen whenever your plate runs low. A concise wine list and classic cocktails round out the meal, and the dessert trolley — laden with profiteroles, lemon meringue tart and mille-feuille — seals the deal for steak-frites à la perfection." - Karen Tee