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