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

"Named after the temperature of a perfect medium-rare steak, this restaurant celebrates beef in its most elemental form — grilled with finesse and kissed by flames. Premium cuts are sourced from the world’s finest producers, from Black Onyx Angus by Rangers Valley in New South Wales to Japanese Sanchoku and Satsuma wagyu, but the undisputed showstopper is the exclusive Black Market Beef from Rangers Valley, featuring rare Porterhouse and T-bone cuts raised on a meticulous feeding programme that amplifies tenderness and flavour. Each steak is seasoned with a proprietary seven-spice blend and seared over a custom charcoal grill that combines Australian ironbark for smokiness with white binchotan for a flawless caramelised crust; the result is primal yet polished and best savoured with housemade condiments like chimichurri, bearnaise, pepperberry and brandy sauce." - Karen Tee