Meadesmoore
Modern CBD steakhouse specialising in unusual cuts and charcoal-grilled sharing plates.
Meadesmoore is a modern steakhouse on Boon Tat Street in the Telok Ayer district. The restaurant specialises in unusual cuts of beef and other meats sourced from a network of trusted premium small producers. Helmed by Executive Chef Victor Loy, it takes inspiration from early 1900s grand steakhouses in the US and UK, but presents the idea in a contemporary CBD setting. The menu is built around big charcoal-grilled steaks, gutsy sides for sharing and desserts, with lunch and dinner hours across most of the week and dinner-only service on weekends.
Meadesmoore is one of the more interesting newer steakhouse names because it does not lean only on familiar ribeye and tenderloin comfort. The appeal is in off-cuts, larger plates and a slightly more adventurous approach to beef, which gives repeat diners something to talk about. It is still a modern city steakhouse, so expectations should be around lively sharing rather than white-tablecloth ceremony. The trade-off is that unusual cuts can be less predictable for conservative steak eaters. For curious beef fans, that is the point.
It is selected for bringing fresh energy to the CBD steakhouse scene with unusual cuts, charcoal grilling and a strong sharing format.