Once exclusive to South Korea, premium Hanwoo beef is now served in Singapore, aged in-house and grilled to perfection at 54 Steakhouse
Until recently, discerning food lovers had to travel to Korea to experience Hanwoo beef. Strict export controls meant this prized national treasure was reserved for domestic consumption. A rare, native Korean cattle breed, Hanwoo is revered for its distinctive flavour and fine marbling. The meat has a subtle sweetness and is less oily than some Japanese wagyu, yet more luxurious than American or Australian beef.
At 54 Steakhouse, each cut of Hanwoo Striploin and Ribeye is wet-aged for a minimum of 14 days, followed by a further seven days of in-house dry ageing. This process concentrates flavour while preserving the freshness and texture of Korean beef.
Under the experienced hands of Chef Andrea De Paola, group executive chef of Food Concepts Group, each 250g steak is seasoned with the restaurant’s proprietary seven-spice blend, then grilled over flaming ironbark before being finished over glowing white binchotan.
With every bite, the beef releases its buttery richness, perfectly balanced by seasoning that enhances rather than overwhelms. The profile is clean and sweet, delivering depth and indulgence without the heaviness that you often get with highly marbled cuts. While sauces are offered, the steak is best enjoyed on its own first, allowing the purity of flavour to coat the palate first.
For those who prefer their meat with sauce, try the in-house 54 Steak Sauce — a piquant blend of tomato sauce, Worcestershire, apple, dates, raisins, anchovies, cloves, pepper, pimento, shallot, ginger, and garlic. The ingredients are finely chopped, macerated for 24 hours, strained, and then fermented in the chiller for a week before being served.
Beyond meats, 54 Steakhouse also offers other dishes, with two absolute must-orders: the cold capellini and the Caesar salad. As De Paola notes, as an Italian, it would be remiss of him not to have pasta on the menu, a decision that pays off. The cold dish is served with raw langoustines and a generous heap of Siberian sturgeon caviar. For the Caesar salad, chef uses baby gem lettuce, a crispier alternative to traditional Romaine. Each component is evenly coated in a dressing made with egg yolk, mustard, Worcestershire, anchovies, garlic, lemon, grapeseed oil, parmesan, and black pepper.
Housed within two conjoined shophouses on Amoy Street, 54 Steakhouse features décor that evokes the grandeur of a Mediterranean dining room. Dark wood, luxurious marble, and metal detailing create an atmosphere that is both opulent and inviting. Notably, the name 54 Steakhouse references both the temperature at which beef is cooked to a perfect medium-rare (54°C) and the restaurant’s address at 54 Amoy Street.
The design celebrates bespoke craftsmanship and attention to detail, while honouring the shophouse’s original architecture that features high ceilings, fanlights, windows, and textured walls. Adding vitality to the interior is a curated selection of posters and artworks, while a centrally positioned meat dry-ager serves as both a functional showcase and a statement piece.
