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Meadesmoore is nothing short of amazing! The 25-days Aged Meadesmoore Cut was the real highlight of the meal, but everything else we had like Wagyu Beef Tartare and Roasted Mushrooms held their own too. Will definitely be back in the future for all major milestones and celebrations! The whole restaurant was cosy and staff were enthusiastic about sharing more on each dish. Truly a place to revisit!

Packed with meaty fillings and crunchy bits of chestnut. I can't really taste the prawns in it but other than that it is decent and great when paired with the sweet dipping sauce 》$12

Famed for their fishhead steamboat using a traditional aluminium pot with charcoal. It is available in 3 types of fish - pomfret, red grouper and bighead carp in a choice of fresh/fried fish. I had the fried red grouper with sweet and chunky meat in a flavourful broth, lettuce, yam, seaweed, dried sole fish, ginger and plum. Great to have in cold weather. The soup gets more flavourful over time and the use of charcoal kept the soup consistently warm 》$35

The 25 days aged steak was amazing, tender and succulent. The beef tartare was a surprise as well, the chips that came with it gave a distinct flavour that gelled well with the beef tartare. Ended the meal with tiramisu which was just the right amount of richness. I enjoyed my meal thoroughly!

From Kimly Zi Char 金味海鲜 (New Upper Changi Rd)
Decent plate of quick fried sliced fish horfun.
Savoury.

This does not typically go wrong.

I came back because they switched fast from Thai to Penang. Is this Penang cuisine though? But rich lah. Not the premium oxtail but acceptable.

Ayam masak merah, durian mousse, roast beef, whole salmon, whole seabass. The chicken and seabass were damn good. Roast beef is always roast beef lor. Salmon was sadly dry.

I came back because they switched fast from Thai to Penang. This one actually passable leh.

This time I focused my efforts on this. Definitely shiok.

I came back because they switched fast from Thai to Penang. It's a decent assam laksa, though the authentic fat noodles were too hard. I actually liked the local laksa more and took another.

Service staff were all extremely polite and provided great service! We started with their fried pork skin- airy and fluffy, paired with great condiments. We moved on to the mains, which included their premium grass fed ribeye for me and Gooralie pork chop for my partner, accompanied with their roasted honey saffron cauliflower. Their ribeye was succulent and tender, and loved that they came with a side of garlic! The pork chop was extremely soft and moist. It went perfectly with the whisky mustard. We topped it off with their tiramisu, and it was likely one of the best tiramisu we had! Looking forward to trying their 25 day dry-aged Meadesmoore cut on my next visit!