Meadesmoore has reopened on Boon Tat Street following a stylish revamp, unveiling a refreshed dining space alongside a selection of exclusive premium beef cuts. The modern steakhouse now features a 50-seat main dining room complemented by two private dining rooms accommodating up to 14 and eight guests respectively, offering a more refined setting for business dinners, celebrations and intimate gatherings. Just a short walk from Telok Ayer MRT, the revamped venue continues its focus on sourcing exceptional meats from award-winning boutique producers around the world.
Leading the new offerings is the Full-Blood Wagyu Striploin from Takeda 10, sourced from Australia’s Pardoo Wagyu and crowned the World’s Best Grain-Fed Sirloin at the World Steak Challenge 2025. Exclusively available at Meadesmoore, the prized cut delivers rich flavour, exceptional tenderness and balanced marbling without being overly heavy. Also making its debut is the Hokkaido Dairy Wagyu Tri-tip, a richly marbled Japanese cut prized for its deeper, more complex flavour profile that offers a distinctive alternative to traditional wagyu.
Beyond its renowned steaks, Meadesmoore has also expanded its menu with contemporary dishes that showcase beef in more creative ways. Highlights include Roasted French Scallops paired with house-made dry-aged beef XO sauce, and the indulgent Persillé Cavatelli with Bone Marrow, where handmade pasta is finished tableside with rich, buttery bone marrow folded through each serving. With its refreshed interiors, exclusive beef selections and thoughtfully updated menu, Meadesmoore continues to cement its reputation as one of Singapore’s premier destinations for serious steak lovers.












