Premium halal Wagyu steaks crafted to perfection — tableside-carved, theatrically served, never disappointing. No pork. No lard. Just the cut of your life.
The most unique Wagyu Tomahawk Steak by the most unique Steakhouse. Every steak is expertly prepared and served tableside with a handcrafted carving knife by our Chef and Owner, John Chan — ensuring an unforgettable dining experience.
Enjoy Australian Wagyu, expertly selected for taste, quality, and value. Our signature wet-curing process enhances juiciness, tenderness, and bold flavor — surpassing USDA Prime and Argentinian beef.
No doneness requests needed — perfection is guaranteed. Every Wagyu Tomahawk is served tableside with three signature rituals.
Live gas aeration awakens the marbling and releases aromatic compounds — a theatrical opening to every steak.
Your Wagyu Tomahawk is revealed tableside — carved with a handcrafted knife by Chef John Chan himself.
Fresh-ground pepper, hand-flaked salt, finishing oils — the final flourish before your first bite.
From the signature Wagyu Tomahawk to chef-curated sides — every plate built for the moment.
From sourcing to service, every detail is engineered for a single outcome — the most memorable steak in Singapore.
Certified halal kitchen. Confidently dine without compromise on quality or principle.
Our signature wet-curing process delivers juiciness and tenderness that surpasses USDA Prime.
Owner-led service. Every steak personally finished and presented with a handcrafted carving knife.
No requests needed — our chefs deliver flawless edge-to-edge results, every single time.
Indulge in the Tomahawk experience for less. Our Executive Delights promo gives you 20% off the total bill — available on weekdays for lunch & dinner.
Claim My 20% OffHands down the best Wagyu Tomahawk in Singapore. The tableside carving by Chef John is theater you can taste. Worth every cent.
Finally a halal steakhouse that doesn't compromise on quality. The Wagyu is buttery, the rituals are unforgettable. Bringing my whole family next time.
Brought my dog to the Novena outlet — they treated him like royalty. And the steak? Best meal I've had this year. No question.
Stories from the kitchen, beef science, and the rituals behind every cut.
Three iconic cuts, three different stories. We break down marbling, texture, and when to order which.
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Why a perfect sear isn't just colour — it's chemistry. The reaction that makes steak taste like steak.
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We tasted, scored, and sliced both side-by-side. Here's why our kitchen made its choice.
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Reverse sear, sous vide, open flame — which method delivers edge-to-edge perfection on a 1kg cut?
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Internal temps, visual cues, and why we recommend medium-rare for every Wagyu Tomahawk we serve.
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Is bigger always better? Is the bone just for show? We answer the questions diners ask us most.
Read articleTables fill fast on weekends. Secure yours now and let the rituals begin.
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