by nicola
Escape to Italy for an evening with Bistecca Tuscan Steakhouse! Steaks here are made from F1 kuroge washu-bred wagyu beef as well as cuts from the Tajima cattle bloodline (420+ days grain-fed, marble score 6 MB6) from Australia. If you’re dining in a group, we recommend ordering the 1.1kg signature Tomahawk to share. This steakhouse also has delicious pasta, so don’t forget to order some sharing primi and antipasti!
For the full feature, click here.
by nicola
Italy’s Emilia-Romagna region has long been regarded as the country’s culinary heartland, producing some of its best-loved ingredients and traditional recipes. This August, diners in Singapore can experience a taste of the region as Bistecca Tuscan Steakhouse unveils its latest Best of Italy menu, showcasing classic dishes inspired by Bologna, Parma and beyond.
Available throughout August, A Taste of Emilia-Romagna is a limited-edition sharing menu priced at S$148++ per person, served alongside Bistecca’s regular à la carte dinner menu. The experience includes multiple sharing courses, an individual dessert and a complimentary glass of wine.
For the full feature, click here.
by nicola
Indulge yourself in the very best of traditional Tuscan cuisine at Bistecca Tuscan Steakhouse! To make things better, this Italian restaurant features candlelight dining, so it’s perfect for intimate dinner dates.
I usually order the grass-fed Wagyu, which weighs 300 grams—enough to share with another person. For my sauce, I like the black truffle butter because it makes the steak even more indulgent. I also like that it has strong notes of earthy flavors.
For the full feature, click here.
by nicola
Bistecca has repeatedly been named Asia’s No.1 steakhouse in the World’s 101 Best Steak Restaurants awards, currently sitting at 23rd in the world, making it one of the most consistently high-performing names among the best steakhouses Singapore. This level of sustained recognition across multiple years sets it apart from newer restaurants that may earn a strong review or two but haven’t proven long-term consistency. It’s this combination of tradition, technique, and reliability that continues to draw both first-time visitors and loyal regulars back to the table.
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by nicola
Decked out like an Italian farmhouse, Bistecca’s Florentine-style T-bone steak uses F1 Kuroge beef – a cross between Wagyu and Black Angus – from Australia that is grain-fed for over 420 days until it hits a marbling score of 6. It is then seared over a wood-fired grill for a beautifully charred crust, seasoned with extra-virgin olive oil and salt, and served with a variety of sauces such as English mustard and salsa verde.
For the full feature, click here.
by nicola
You voted, they won! Meet the local favourites taking home Gold and Silver at our Best in Singapore Awards 2026. Scroll through for our Editor’s Choice picks too!
Let’s face it: we’re pretty spoilt for choice in Singapore. From buzzy restaurants, cafes and cocktail bars to swanky hotels, wellness studios, independent shops and plenty more, there’s no shortage of places. Having so much choice also means we can afford to be a little fussy about what makes the cut. We want the really good stuff. That’s what makes our Best in Singapore 2026 winners such an elite bunch.
Gold winner: Bistecca Tuscan Steakhouse
For the full feature, click here.
