Opus Bar & Grill in the Hilton Singapore is the first restaurant in Singapore to boast a bespoke Himalayan salt-tiled cabinet that lets chefs dry-age premium meats for 14 to 36 days. Taking centre stage is the open-flame grill where chef Nick Philip works most of his magic.

Signature dry-aged steaks include a 280g Kobe Wagyu rib-eye with marble score 6 ($92), perfectly seared and irresistibly juicy for a melt-in-your-mouth sensation. Add on sides as you see fit: the selection includes smoked risotto, baby potatoes with sea salt, and Portobello mushrooms with garlic and thyme. Fish lovers will adore the Glacier 51 Toothfish Fillet (Chilean seabass) ($47) with grilled leek and brown butter dashi, its firm flesh complemented by perfectly crisp and fatty skin.

Lobby Level, Hilton Singapore, 581 Orchard Road. Tel: 6730 3390

Subscribe to our newsletter

stay in the know with the latest news in food and wine!

YOUR INFORMATION IS CONFIDENTIAL AND WILL NEVER BE SHARED WITH ANY THIRD PARTY