The launch of 54° Steakhouse in August 2025 marks the latest chapter in the story of Food Concepts Group. Since opening its first restaurant, Zafferano, in 2012, the group has been at the heart of epicureanism in Singapore. For over a decade, the group’s cornerstones of food, service, and ambience – symbolised by the three crimson threads of the saffron flower – have unified its multiple concepts and given it a sterling reputation.
Today the group is known for crafted food experiences rooted in respect for ingredients and seasonality; hospitality with soul where warmth meets professionalism; and immersive spaces that adapt to every occasion yet always feel personal.
Over time a fourth thread has emerged – commitment to continual growth. Always attuned to the diners of today, the group curates new journeys – be it a contemporary Italian restaurant, an Italian grill, or now a contemporary steakhouse – that resonate with the times yet stay true to its core values. Within this unrelentingly guest-first approach, 54° Steakhouse is a timely and natural next step.
The temperature of a perfect medium-rare steak is 54°C; hence ‘54°’ is a testament to technical precision, craftsmanship, and reverence for produce. It is also a nod to 54 Amoy Street, the heritage shophouse in which the restaurant is sited within Singapore’s vibrant dining enclave.
In essence, 54° Steakhouse is a new rendition of the classic steakhouse for contemporary palates. As the first concept within the group to transcend Italian cuisine, it embodies a broader outlook, realised through a decade of food and beverage expertise and experience, as well as Group Executive Chef Andrea De Paola’s nearly 20 years of international culinary experience. Emphasising an approachable yet elevated style attuned to the well-travelled, the taste-conscious, and the globally aware – the restaurant is the perfect venue for a spectrum of occasions ranging from business lunches to date nights and celebrations.
Beef is beloved across cultures, and 54° Steakhouse celebrates its universal appeal through globally sourced ingredients and the transformative power of open-fire cooking. The meat before the diner is sourced worldwide for its exceptional quality and includes signature cuts like striploin and rump cap from reputed international producers, such as Black Onyx Angus by Rangers Valley (from $78++/250g), Sanchoku Wagyu (from $48++/300g), Satsuma Wagyu striploin ($98++/170g) and USDA Prime Linz Heritage Angus (from $88++/250g).
The highlight of the menu is the Porterhouse ($248++/900g) and T-Bone ($288++/1kg) cuts of Black Market Beef by Rangers Valley — exclusive to 54° Steakhouse in Singapore. These prized cuts represent the very best of this premium Australian beef, combining rarity, richness, and refinement – a must-try for discerning steak lovers.
At 54° Steakhouse, the kitchen centres on a custom-made charcoal grill where cooking is performed using a hybrid wood-fire technique – ironbark from Southern Australia providing long-burning consistency and deep smokiness; and white binchotan with its clean, intense heat perfect for caramelisation and crisp, even crusting. Lending novelty to the familiar, a proprietary 7-spice blend — developed through extensive calibration and tastings — enhances the natural flavour and texture of each steak. And a cosmopolitan array of condiments and sauces, including chimichurri, café de paris, béarnaise, as well as pepperberry and brandy sauce brings added dimension, and opens the way to fresh experiences.
While steak is the star, non-beef options are featured strongly. A lineup of Starters (from $22++) such as Pan-Seared Hokkaido Scallops with Leek Velouté, Smoked Bacon, and Truffle, and Lemon Myrtle King Salmon with Asparagus, Avocado, and Yuzu set the tone for an indulgent meal. Mains (from $48++) like the Grilled Octopus with Chorizo XO and Potato Mousseline, and Snake River Kurobuta Pork Chop with Japanese Cabbage and Apricot Chutney offer hearty alternatives, Classic Sides (from $14++) including Mac and Cheese and Triple-Cooked Fried Potatoes complement the meal. A selection of Desserts including housemade Burnt New York Cheesecake and Banana Foster adds a sweet finish. This variety makes for an inclusive menu that allows full delight for every guest at the table.
A weekday 2-course Set Lunch (from *$28++) is also available, featuring a rotating bi-weekly selection of appetisers, mains, and sides, including vegetarian options.
Steak and wine are a timeless pairing; and at 54° Steakhouse’s beverage programme is crafted to complement the bold, open-fire flavours. Guests can look forward to a thoughtful curation of Oldand New-World wines, including a strong showing of American labels from regions such as Napa Valley. The cocktail list features spirit-forward classics with modern flair. Whisky lovers will also appreciate the impressive collection of nearly 30 labels sourced from around the world.
As part of Food Concepts Group, 54° Steakhouse draws from over a decade of insights across multiple venues to reimagine the classic steakhouse experience. Tapping into the pulse of global dining, it tailors itself to modern expectations with its contemporary impulse; ethos of inclusivity; comfortable price points; and intuitive, expressive hospitality that eschews overt formality. It strikes the sweet spot between refinement and approachability. This is how people dine today; and this is what sets 54° Steakhouse on the path to becoming a new favourite; a future institution.
*The Set Lunch price is a promotional opening price.
