Meadesmoore (Raffles Place)

I had a really good dinner at Meadesmoore. The atmosphere was warm and inviting, with a nice balance of elegance and comfort. The dry-aged wagyu beef tartare was delicious — tender, well-seasoned, and nicely complemented by the crisp garlic chips. The 25-day dry-aged steak was the highlight of the meal, cooked perfectly with a rich, deep flavor that showed the quality of the meat. The service was attentive without being overbearing, and overall, it was a very enjoyable dining experience that I’d happily recommend.

An exceptional dining experience from start to finish. The Chimichurri-Crusted Bone Marrow was indulgent yet balanced — the touch of Rice Krispies added both texture and lightness, a thoughtful detail that elevated the dish. The Wagyu Striploin was cooked to perfection, melt-in-the-mouth tender and full of flavour, easily worth every penny. The Balsamic Mushrooms were creamy, aromatic, and deeply comforting — a quiet standout of the evening. To end, the Pavlova Flotante was a delightful surprise; the mango and passionfruit brought brightness and tartness that refreshed the palate beautifully. Excellent service and an elegant setting completed a truly memorable meal.

The wagyu beef is so so so….. good. Super tender and juicy, just melt in my mouth! Tiramisu is a must too !

By far the best beef steak I’ve had locally, and it even ranks high up on my list of best beef steaks experienced in Japan!
The N34 Garnet premium F1 wagyu striploin from Hokkaido had excellent marbling with lightly roasted edges, cooked to medium rare perfection. Literally melted in my mouth, paired with an excellent glass of Freixenet Chianti 2022 DOCG.
Also must try the Chimmichurri Crusted Bone Marrow with sourdough bread as appetiser and the brandied cream tiramisu for dessert.
Highly recommended!

Had a dinner at Meadesmoore, and it turned out to be one of those meals that just flowed perfectly from start to finish. The main event was the 25-day dry-aged Meadesmoore cut. Beautifully cooked medium rare, with great marbling and that deep, nutty flavour you only get from dry-aging. Easily one of the best steaks I’ve had ever!

My recent meal at Meadesmoore was an absolutely unforgettable experience. My partner and I started with the Chimichurri Crusted Bone Marrow, and I was immediately hooked. The velvety richness of the marrow was decadent, but the bright, zesty chimichurri crust cut through it perfectly. It was the perfect savory indulgence.

For mains, we had the N34 Garnet F1 Wagyu Striploin, which was was magnificent. Cooked perfectly, the marbling gave it a truly butter-like texture and a rich, nutty flavour. Paired with the sticky, sweet Balsamic Roasted Mushrooms, it felt like the ultimate luxury dining experience.

We ended the meal with The Pavlova Flotante. The meringue was crisp and ethereal, and the vibrant, tropical acidity of seasonal mangos and passionfruit left my palate feeling totally refreshed.