The classic steakhouse still reigns supreme – when the steaks are dry-aged in a fridge, cooked rare to medium-rare, and presented so beautifully on a platter. It is a visual feast for both your eyes and stomach, so don’t be embarrassed if you, just like every other table, have to take a photo before enjoying the entire steak. The French trimmed tomahawk at The Butcher’s Cut is dry-aged in Himalayan salt, and is what they are best known for.  If you are not a steak lover, there is also seared ahi, pan-seared scallops and salmon. And if you are going for the Japanese wagyu, please invite me.