Smoke. Fire. Craft.
Award-winning Halal Steakhouse
in Singapore’s Central Business District.
Recognition
Our Story
Smoke is the oldest recipe
Our modern smokehouse celebrates the ancient craft of cooking. A culinary tradition that traces its origins back to the Palaeolithic era.
This is how we do it.
Smoke
Every steak starts in the smoker. Slow, steady smoke builds a deep, rich flavour that can’t be rushed.
Fire
Then it hits the grill. High heat sears a caramelised crust and seals in all that smoky tenderness.
Craft
Finally, it’s plated with care. Every cut is sliced, arranged and finished to look as good as it tastes.
Award-Winning Cuts
Five houses of beef
Selected for marbling and inherent taste, smoked with hickory and cherry, then grilled over applewood embers. Recommended medium rare.
Tasmania, Australia
KING ISLAND
Australian Black Baldy, 100% grass-fed, pasture raised MB2+.
Tasmania, Australia
VINTAGE BEEF
Holstein Friesian (Ex dairy cow) 45 days Dry Aged, MB3+ 100% grass-fed pasture raised.
NSW, Australia
Jack's Creek Wagyu
F4 Purebred Wagyu, MB5, 400 days grain-finished.
Tasmania, Australia
STONE AXE WAGYU
100% Full-blood Wagyu MB 9+, free-grazing & grain-finished.
Kyushu, Japan
KAGOSHIMA A5
Japanese Full-Blood Kuroge Wagyu, 650 days grain-finished.
The 1.6kg or 1.8kg Flintstone Cut are ideal for three to four at the table. See the full menu
