Located at Duxton Hill, Beast Restaurant and Bar is a modern steakhouse with chic bar vibes, specialising in grilled steak and meat dishes, inspired by established steakhouse names in North America.
The restaurant area is tucked behind the bar for a more private dining experience. The dining room is decked with exposed brick walls and leather banquettes, exuding the charm of traditional steakhouses.
Helmed by Chef Muhamad, formerly of Santi Marina Bay Sands, Bam!, Gaig Singapore, and Park Grill in Kuala Lumpur, Beast’s cuisine is centred around a specially designed grill and their own mix of Binchotan charcoal, Oak wood and Lychee wood.
Unique to Beast is their extensive range of different cuts of meat, ranging from Sanchoku Australian Grain Fed Wagyu Picanha ($68, 300g), Margaret River Australian Wagyu Tenderloin ($58, 180g) to Miyazaki Japanese A5 Wagyu Ribeye ($108, 200g).
If you would like to taste a bit of everything from their signature meats, the Beast Tasting Platter ($188, 800g) and Beast Wagyu Tasting Platter ($228, 800g) which comprises 200g cuts of 4 different types of beef, are perfect for sharing.
We were invited for a dinner tasting and these were the items we sampled:
All of the mains and appertisers were put on the grill in one way or another, including the bone marrow, smoked burrato and grilled cauliflower, testimonial to how confidental the kitchen must be with their proprietary grill and techniques.
I enjoyed the cauliflower dish which is not only beautifully to look at, but pack a slight spicy kick with the Harissa dressing, paired well to the crunch from the kale chips.
For the steak main, the Potoro beef is antibiotic and GMO free, coming from certified grain-fed British breed beef that has been raised in a natural and sustainable manner. It is tender and served very lightly charred.
The grilled pigeon was an interesting dish for me. I have tried pigeon meat before, but the one at Beast is served slightly red, with a hint of gamey, smoky flavour for added punch. The meat is deboned so it is easy to eat and the skin is crisp for an extra crunch. Think duck meat rather than chicken. This is an alternative for those who want to order something else other than steaks.
To end on a sweet note, there are two desserts to choose from – a chocolate cake or a flan. I prefer something less sweet and I like my chocolate dishes bitter. Beast’s 72% Chocolate Cake is perfect for me and I would highly recommend it.
Beast also employs dry-ageing, a process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. In addition to the traditional approach of dry-ageing, Beast experiments with different styles of dry-ageing including Whisky, Koji and Mushroom Dry-Aged. We did not try this, but diners are welcome to pre-select a slab of beef to dry age to your specifications and when completed to enjoy it at Beast as part of a 5-course meal for a customised dining experience.
For drinks, the cocktail program is curated by Jesse Vida, formerly of award winning bar Atlas, and includes a range of classic cocktails with a modern twist. The Pavlova Martini we sampled was absolutely delightly, serving up a classic Australian dessert in a cocktail glass.
The wine list at Beast consists of approximately 100 labels includes Old World and New World wines, ranging from biodynamic and organic wines, grower champagnes, award-winning wineries to boutique outfits, as well as sustainable wines.
All in all, a great place for steak and other grilled delights in a more private setting with an excellent selection of cocktails and wines.
Address: 10 Duxton Hill, Singapore 089594
Operating Hours: Tuesday to Sunday 5pm to 11pm
Reservation: +65 8891 0366
Seating Capacity: 32 – 35 seats