Luke's Oyster Bar & Chop House

Luke's opened in 2011 on Gemmill Lane, a short alley between Club Street and Amoy Street, and has become a fixture for CBD lunches and after-work drinks. The look is New England chop house, with a long bar, booth seating and polished, friendly service. It is listed in the Michelin Guide Singapore, and the team also runs Luke's Alpine Club in Niseko.

The August 2026 menu offers a 300g bone-in tenderloin au poivre at S$110 and a 400g USDA Prime rib eye, served 'naked' or 'luau' style, at S$135. Chops include Colorado lamb, Dutch veal and a Snake River Farms Kurobuta pork chop. The seafood side is equally strong, with oysters, Maine lobster and day-boat scallops, and the Blue Label burger has its own following.

It works for client lunches, celebrations and groups, as portions are generous. The kitchen runs straight through from noon to 10.30pm daily. Reservations are taken online, by phone or on WhatsApp.