The Astor Grill is now a permanent fixture at The St. Regis Singapore following a successful three-month trial pop-up that ran from June to August at the hotel. It takes the space of the former Brasserie Les Saveurs at the lobby.

The grill concept is helmed by Chef de Cuisine Angelo Sergio with more than 20 years mastery in steakhouses, and well-equipped with butchery, dry ageing, curing and grilling skills.

Under him, the menu has expanded with new primary cuts, such as the 500 days grain-fed full-blood autumn wagyu striploin ($138 for 250g) and 450 days grain-fed bone-in New York striploin ($158 for 500g), a cross-breed of Australian and Japanese wagyu.

There are also new non-beef options as well, such as starters of grilled Spanish octopus ($36), grilled Kurobuta pork chop ($52) and grilled Boston lobster ($108 for 550g).

Inspired by the heritage of St. Regis with culinary craft that harks closely to the landscape of original great chophouses set in the early century New York (where the first St. Regis was established), The Astor Grill celebrates quality cuts of exceptional eminence, as well as bespoke dining experiences of storied legacy and rituals from the House of Astor.

The exquisite experience is available for a la carte lunch and dinner at The Astor Grill, The St. Regis Singapore.