54° Steakhouse
Unclaimed
About
54° Steakhouse opened on Amoy Street in August 2025, the first steakhouse from Food Concepts Group, the team behind Altro Zafferano and Griglia. The name refers both to the shophouse address and to 54°C, the core temperature of a medium-rare steak. Group executive chef Andrea De Paola runs the kitchen.
The cut list is long: Black Onyx Angus, Rangers Valley's restaurant-exclusive Black Market Angus, USDA Prime Linz Heritage Angus, and Japanese Satsuma and Sanchoku wagyu. Steaks are rubbed with a house seven-spice blend, grilled over Australian ironbark and finished on white binchotan. A 170g Satsuma A4 striploin is S$98, the Sanchoku petit tender S$48 for 300g, and a 900g porterhouse S$248. Mac and cheese and the potato brioche with three butters are the sides to add.
A practical choice for CBD lunches, with a three-course set from S$54, and for group dinners built around sharing cuts. Closed on Sundays. The wine list earned a Wine Spectator award in 2026.
Good to know
- Beef
- Black Onyx Angus (Rangers Valley), Black Market Angus, Satsuma A4 wagyu, Sanchoku wagyu, USDA Prime Linz Heritage Angus
- Best For
- Business dinner
- Halal Status
- Not halal
- Price Band
- $$$ Upscale
- Steak Style
- Wood-fire & charcoal grill
- Set Lunch
- Yes
- Signature Dishes
- Satsuma wagyu A4 striploin; Black Onyx porterhouse and T-bone; Sanchoku wagyu petit tender; mac and cheese
- Tomahawk
- Yes
- Wagyu
- Yes
- Serious Wine List
- Yes
- Wood-Fire Grill
- Yes
Plan your visit
Hours and prices change, so please check with the restaurant before you go.
- Address
- 54 Amoy Street, Singapore, Singapore
- Chef
- Andrea De Paola (group executive chef)
- Last Checked
- Oct 8, 2026
- Opening Hours
- Mon–Sat 12pm–2.30pm & 6pm–11pm (last order 9.30pm); Sun closed
- Phone
- +65 8893 7701
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Popular tables go fast at weekends, so book ahead.
Contact & Location
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