The most amazing, affordable steak from all over the world, including Japan, New Zealand & Australia

Once, during a work meeting, my colleague asked me what I’d want as my final meal on earth. My answer? Steak. It is widely recognised as one of the most delicious dishes in the world, and if you are craving an amazing steak, Steakville is a restaurant that you must put on your radar.

Steakville, located on the ground floor of Sunshine Plaza, is a farm-to-table restaurant specialising in — you guessed it — steak. The owners take pride in importing beef from the best farming regions around the world, in which cows are of the highest quality and consistency, achieved through pasture raising and proper nutrition.

Decked out in comforting warm lighting and woodsy decorations, Steakville offers multiple tables and seats within its cosy space.

Steakville’s menu rotates occasionally, showcasing different cuts of steak from different countries — they serve steak from Japan, Australia, New Zealand, the USA, Argentina and the United Kingdom! 

Plus, what makes this steakhouse stand out among all the others is the fact that customers can place requests for specific cuts of steak from any region in the world. Steakville will then find and import the meat just for the customer, meaning that even if your preferred type of steak isn’t currently on the menu, you can ask Steakville to bring it in just for you!

What I tried at Steakville

We got the best of 4 worlds with Steakville’s Beef Platter, available in S$88, S$98 or S$138 portions. Our S$138 platter came with 200g of Hanger Steak, 150g of Ribeye, a Curated Aged-Steak and 120g of Japanese Wagyu, as well as some crispy broccoli, beetroot puree and truffle aioli.

The steak is cooked using the customer’s choice of oil, with different oils including garlic oil and rosemary oil that allow for a wide variety of tastes and fragrances based on varying preferences.

While the steak is mainly cooked within the kitchen, customers will be treated to a visual feast as the steak receives its finishing touches right in front of them by being blowtorched. 

Steakville’s owner also specialises in his own brand of butter, named The Unusual Butter (S$12.90 per box), available in 9 different flavours, including Mentaiko, Matcha, Red Wine and Mala. You can opt to get a tub of your preferred butter and scoop some on top of your steak. 

If you think birthday cakes are overrated, why not get a birthday steak instead? Steakville takes its steak so seriously that you can even opt to get your dish with a sparkler to celebrate special occasions.

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The first steak we dug into was the Hanger Steak, made with 100 days grain-fed beef from the pristine Australian pastures. 

The steak was cooked to a perfect medium rare, and was tender and succulent with a rich, meaty aroma permeating throughout. For those who enjoy the beefier tastes, the Hanger Steak is the perfect choice.

Next was the Ribeye Steak from Victoria and New South Wales, Australia, which had been grain-fed for 100 days. 

Compared to the Hanger Steak, the Ribeye Steak was more tender with a nice amount of creamy fat hanging off the meat. It was a little milder in beefy flavour, yet had a buttery, absolutely divine piquancy throughout.

The third steak on the platter was the Dry-Aged Steak from the natural riverlands of New Zealand. The beef is grass-fed, making it lower in calories and high in proteins and Omega-3. Steakville dry-ages its steaks in-house, which are left to mature in a climate-controlled space.

The umami, dense flavours of the meaty steak were sublime, and I loved how it was perfectly tender and not too chewy. It was perfectly dense and nutty, and like the other steaks, it had been cooked to a perfect medium rare.

My favourite was undoubtedly the Japanese Wagyu Steak. Imported from the Shimane Prefecture in the Chugoku region of Japan, this beef was fed with locally grown feed, including grass, hay and other forage.

Every bite of the Japanese Wagyu Steak was incredibly rich, buttery and tender, with a glorious melt-in-the-mouth texture. It was softer and sweeter than the other steaks, and if you’re a die-hard lover of Wagyu, Steakville does it right on every front.

The dollops of truffle aioli made for a lovely pairing with the steaks, as it was creamy and tasty with a strong truffle aroma.

For something a bit sweeter and lighter on the palate, pair your steak with the delectable beetroot puree, which complemented the more savoury and grassy flavours of the steak with its earthiness.

I cannot rave enough about how incredible the Beef Platter was. All 4 steaks were distinctly different in taste and texture, yet were similarly high in quality and executed perfectly.

Even though Steakville’s main stars are their steaks, their side dishes do not falter in quality either. You must try their Raclette Potato (S$12), a dish of roasted potatoes topped with a generous amount of torched raclette cheese.

Cheese lovers have to get this, as every potato is perfectly coated in a thick amount of creamy, stretchy raclette cheese. What a perfect pairing to the steak!

I couldn’t get enough of the Italian Truffle Fries (S$14), containing crispy shoestring fries drizzled with truffle oil, Grana Padano and served with a side of truffle mayo.

 Every fry was super crisp and aromatic with a strong truffle fragrance permeating throughout, and the creamy, rich truffle mayo only served to make it even more indulgent. I’ve had my fair share of truffle fries in Singapore, and this was undoubtedly one of the best!

Final thoughts

Steakville truly exceeded my expectations in delivering the most delicious steaks and side dishes. I was surprised at how affordable their dishes were too, given how high quality they were.

It’s evident that Steakville takes its commitment to providing the utmost best steaks very seriously, and the fact that customers can even place requests for specific types of beef is a testament to their passion. I will most certainly be returning to Steakville very soon!

Expected damage: S$19 – S$80 per pax

*This post was brought to you in partnership with Steakville.

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