Telok Ayer’s Meadesmoore Steakhouse raises the steaks with refreshed menu, includes world champion wagyu steak

Steak aficionados, this one is for you: Meadesmoore Steakhouse at Telok Ayer is now serving world-champion wagyu steak!

If you’ve never been, Meadesmoore has been open since 2021 and is a sibling concept of Fat Belly Steakhouse at Serene Centre, another popular casual steakhouse.

After five years, the steakhouse decided it was time for a change.

Meadesmoore went on a hiatus from May to June, reopening on June 19 with a snazzier new look, complete with sharp cobalt walls and chic overhanging ceiling lamps.

But the transformation is not merely skin-deep, as group executive chef Victor Loy has also decided to redesign the menu, bringing in some interesting new standouts.

But the core fundamentals hold true: Meadesmoore still prides itself on serving the best steak, crafted through woodfire and charcoal grilling.

Sirloin world champion steak?

The most exhilarating draw for beef lovers would naturally be the chance to try the award-winning full-blood wagyu striploin (S$220 for 400g), from the Takeda 10 beef line by Australia’s Pardoo Wagyu.

This striploin steak was named the world’s best grain-fed sirloin at the World Steak Challenge in 2025. 

It has a remarkably high marbling score of 10+ — in the same range as ultra-premium wagyu, which are usually between 8 and 12, the maximum score.

In Singapore, this is served only at Meadesmoore.

We can’t profess to be steak experts, but this full-blood wagyu striploin was sensational.

For starters, Meadesmoore did an excellent job on the cook, rendering the beef surprisingly tender, although also retaining a snappy, meaty firmness.

It releases a gush of juices that fill your mouth with a gratifying dose of slightly nutty umami, while the plush, melt-in-your-mouth fat coats the palate.

It’s honestly best to enjoy it as-is, unadulterated by extra seasoning, given the quality of the steak and the gentle but precise dose of salt and pepper. 

But if you must, the classic French-style bordelaise (S$5) sauce introduces just the right amount of acidity and sweetness, as a counterpoint to the steak’s robust flavours.

Given the steak’s reputation, you might think that it’s the headliner of the new slate of bites at Meadsmoore. 

We are inclined to agree, but the dairy wagyu tri-tip (S$75 for 150g) — similarly a Meadesmoore-exclusive — makes for a fierce competitor.

This cut is derived from Hokkaido dairy cattle, and comes brimming with a deep, buttery richness, while boasting a succulent mouthfeel that’s a bit fattier than the sirloin.

Those who are a little more adventurous can also try the chef’s selection cut of intercostal rib finger skewers, which uses meat carved from in-between the cow’s ribs!

Unlike the previous two, this is done a bit differently, being skewered and glazed — it gives it a pleasant caramelised exterior, too!

Beyond the steaks at Meadesmoore

Sure, this is a steakhouse with top-drawer steaks — but to mix things up, chef Victor has also added some new non-steak items to Meadesmoore’s new menu.

Those who relish handmade pasta with big, big flavours can opt for the persille cavatelli (S$36), where you are presented with a plate of handmade cavatelli pasta, with a side of bone marrow.

The marrow is first hollowed out tableside, and tossed with the pasta to spread the flavour and creamy texture.

A mac a cheese (S$22) dish is usually a steakhouse signature, and Meadesmoore is no different.

Cheese lovers will love the unapologetic heft of cheese — it comprises a rich blend of comte, fourme d’Ambert, gruyere, and grana padano.

To end the meal, we recommend a serving of the vodka baba (S$18), which is gussied up with a splash of blazing house-infused citrus vodka.

All the components work well with the sharpness of the vodka — be it the pillowy cake base, vibrant ginger-apricot compote, or the fabulously smoky meringue. 

Don’t rule out Meadesmoore if you’re not quite up for steak, since there are plenty of solid accompaniments!

This was a hosted tasting.

For more ideas on what to eat, read our stories on the aesthetic new Taiwan night market at Changi Airport and Thailand’s viral chicken noodles coming to Singapore.