The Velvet Cut is Joo Chiat’s latest Muslim-owned steakhouse, focused on dry-aged beef
Nestled on Joo Chiat Road, The Velvet Cut arrives as one of Singapore’s newest steakhouses, distinguished by its wood-fired, dry-aged beef and moody red velvet interiors.
Designed as a go-to for date nights, celebrations, and serious carnivores, the concept elevates the steakhouse format with cuts such as dry-aged ribeye, New York strip, and wagyu rump, grilled over a live oak-fire — all in an intimate, luxe setting that feels modern and indulgent.
A response to what’s missing
The Velvet Cut is the latest concept from The Malayan Council Group, a homegrown Muslim-owned F&B operator behind several popular dining venues, such as five The Malayan Council outlets and Malayan Settlement, across Singapore.
The group — led by founder Mohamad Hafiz Alkhatib — has carved out a niche with halal and Muslim-friendly eateries that blend authenticity with contemporary flair.
Hafiz’s journey from cafe staffer to restaurateur has seen the group expand into multiple outlets across the island, offering everything from buffets and fusion Malay-Asian mains, to Western cafe fare — all with an emphasis on community and inclusive dining.
The Velvet Cut grew out of his observation that, despite Singapore’s thriving steak scene, there were few premium steakhouse options catering to Muslim diners — especially ones specialising in dry-aged beef, a cut that demands time, care, and culinary confidence.
With this gap in mind, the concept was crafted to offer premium cuts and an elevated experience that doesn’t compromise on flavour.
From idea to execution
With the scene set, we began the meal the way any self-respecting steakhouse hopes you will: Slowly, and with intention.
The bone marrow (S$21) arrived first, rich and unapologetic, spread over sourdough with crisped chicken skin and sumac onions cutting through the heft.
It’s indulgent in the way bone marrow should be — the sort of dish that encourages one to relish the fattiness and help yourself to a second piece of bread.
Mains promptly followed, with the New York strip (S$54) as the clear centrepiece. Dry-aged and cooked over oak wood, it arrived with the kind of restraint that signals confidence — no unnecessary frills, just a well-executed cut designed to let the beef speak for itself.
This is where you’ll want to note the crust, the doneness, and how the dry-ageing comes through on the palate, because The Velvet Cut’s identity ultimately hinges on how well it handles moments like this.
One minor gripe was a lack of seasoning, which was easily solved with a dusting of salt flakes that came with the steak. Still, we would’ve preferred the steak to be adequately seasoned during grilling.
While the New York strip highlighted the restaurant’s discipline over a flame, the hot-smoked veal mafaldine (S$28) was where the kitchen loosened its tie.
Wide ribbons of pasta, tangled with smoked veal, garlic, chilli, capers, and anchovy-tomato sauce, create a dish that straddles steakhouse indulgence and Italian comfort.
The smokiness lingers here, punctuated by a mild spice — not aggressively, but enough to keep you on your toes and have you reach for another forkful.
The side followed not as an afterthought, but as a confident co-star. The crispy brussels sprouts (S$12) offered contrast — charred, crunchy, and with a kick of chilli relish, sweet soy, and crispy beef belly.
Texturally, the beef belly leaned more toward chewy than crisp, but given how moreish this side was, we were willing to forgive the oversight.
It certainly set the tone for the meal, with bold flavours, anchored by fat and fire.
Dessert closed the meal on a nostalgic note. The Milo tiramisu (S$12) plays with familiarity, presenting espresso-soaked layers folded into Milo mascarpone.
We would’ve loved a richer, more potent Milo flavour consistently throughout the layers, but regardless, it’s still a crowd-pleaser — and one that still feels appropriate even after a meal this indulgent.
To accompany our meal, drinks were thoughtfully chosen from the non-alcoholic menu. The Blanc spritz (S$19) worked as a bright, refreshing counterbalance to the heavier dishes, featuring sparkling peach, apples, longan, lemon, and soda.
Meanwhile, Lychee No. 51 (S$10.50) was light, aromatic, and gently sweet, with lychee, cordial, mint, lime, and soda. This, thankfully, tasted more like a wind-down than a sugar rush.
Additionally, the drinks list offers alternative thirst-quenchers, such as non-alcoholic wines, sodas, teas, and coffees.
Worth the reservation?
The Velvet Cut isn’t trying to reinvent the steakhouse, nor does it need to. Instead, it succeeds by filling a long-standing gap in Singapore’s dining scene, offering a space where celebrations, date nights, and steak cravings can coexist.
The focus on dry-aged beef, oak-wood fire, and indulgent sides gives it the bones of a classic steakhouse, while its Muslim-owned identity and thoughtful non-alcoholic programme quietly broaden who gets to enjoy that experience.
This was a hosted tasting.
For more ideas on what to eat, check out Cloudfields, a new, stylish all-day cafe in Havelock, and also check out these 18 unique dining experiences to try in Singapore.
Tue 11am - 11pm
Wed 11am - 11pm
Thur 11am - 11pm
Fri 11am - 11pm
Sat 11am - 11pm
Sun 11am - 11pm
- Paya Lebar
Evan started off writing about food on Instagram, before joining outlets such as Buro and Confirm Good to pursue his passion. His best work usually comes after his first whisky shot in the morning.
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