Tomahawk Steakhouse: A Precise, Purposeful Dining Experience

I recently attended a tasting at Tomahawk Steakhouse at Six Battery Road. While there’s no shortage of steak-focused concepts in Singapore, this one stood out for its technical clarity and sense of purpose. The experience wasn’t built around excess or theatrics. Everything, from the way the meat is prepared to how the wine is handled, felt thoughtful, deliberate, and confidently executed.

The centrepiece. Brined, rested, revered.

The team, led by owner John, applies a proprietary wet brining process to their steaks. It’s not something you often see in local steakhouses, and it makes a noticeable difference. The brine seasons the meat thoroughly and tenderises it without compromising structure. Steaks are only served medium, not as a stylistic flourish, but because the team has determined that this is the best way to express both flavour and texture. It’s a decision that reflects clarity and intention, and the result is a cut that’s evenly seasoned and consistently juicy.

Carving is done tableside, and it’s more than a show. John handles it himself, with each part of the tomahawk treated differently. The fat is torched to enhance flavour. The meat is portioned with care. What could have felt theatrical was instead measured, precise, and focused on enhancing the product.

Torch meets fat. Precision and flavour in motion.

That same sense of control carries into the wine service. Instead of traditional decanting, wines are aerated using a pressurised oxygen system that bubbles air directly into the liquid to accelerate the ageing effect. In some cases, carbon dioxide is used as an alternative. While I found the oxygen method more aligned with my expectations, both are applied with purpose rather than novelty. They’re part of a broader approach that questions how wine can be better served, not just differently.

Seasoning at the table also reflects this commitment. We were presented with large blocks of Himalayan salt, chipped down to finish the meat, and Kampot pepper that was gently warmed before being freshly ground. These choices weren’t there for effect, they added depth and showed restraint. That’s a theme that ran throughout the evening.

Empanadas. Crisp parcels, subtly spiced.

The real through line here is intent. Nothing felt outsourced, accidental, or added for show. John took the time to walk us through the thinking behind every choice. He hosted not with flash but with clarity and genuine pride in the product. It made for an experience that stayed with me not because it was loud, but because it was quietly exacting.

Tomahawk Steakhouse doesn’t just serve steak. It puts thought behind every decision and delivers it with discipline. In a city full of concepts trying to impress, it was refreshing to encounter one that simply focused on getting the fundamentals right.