Black Marble

Otto Weibel, a veteran in Singapore’s culinary scene, opens a contemporary grill house, featuring farm-to-table cuts of meat paired with sauces and jus made from scratch. The interior might reflect its name, with dark accents and black countertops, but the food comes delightfully pink. Savour the A4 Japanese Kagoshima Wagyu Beef Sirloin ($90), accented with roasted whole garlic and cherry tomatoes, or get the 45 Days Dry-Aged Bone-in Ribeye ($78) that’s dry-aged in-house with Himalayan salt to yield a bolder bite.