Upscale

Upscale is the broadest band across Southeast Asia and beyond, covering hotel steakhouses, rooftop grills and leading independent dry-agers. Expect imported Australian, US and Japanese beef, in-house ageing and good wine lists without full fine-dining formality.

Bedrock Origin at Oasia Resort Sentosa grills dry-aged cuts on the bone, and Fat Cow in Singapore charcoal-grills A5 Ohmi and Kobe wagyu. Carna by Dario Cecchini serves bistecca on the Mondrian Hong Kong's 39th floor. Madison Steak Avenue at the Anantara Siam ranges from Little Joe grass-fed strip to Tosa-Akaushi wagyu, and Meatguy Steakhouse in Jakarta is known for its Hanging Tomahawk.

Upscale means roughly US$50–100 per person for a main sirloin or ribeye before drinks. Wagyu and tomahawks for sharing can push a bill into fine-dining territory. Book ahead for dinner, especially at hotel and rooftop venues.