The dining concept may have been updated to focus on modern European offerings, but rest assured, their famously sumptuous steaks are still in the spotlight. So, take this opportunity to remind yourself just how good top picks like their Argentinian grass-fed sirloin are. The gorgeously tender cut of beef is prepared on the restaurant’s custom-built parrilla grill, using mesquite wood for a smoky finish. Click here to order.

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Fans of the famed steakhouse will be ecstatic to know that its selection of prized cuts can now be savoured at home. While these include the 350-day grain-fed Bedrock pepper steak and the 365-day grain-fed ribeye cap steak, all eyes, are expectedly on the whopping 400-day grain-fed F1 long-bone Tomahawk steak. It’s grilled to perfection, so that the outside a slightly charred while the meat remains succulent with a touch of smokiness. Enhance the taste with your choice of accompanying sauces—there's chilli oil, classic bearnaise, whole grain whiskey mustard and chimichurri to consider. Click here to order.

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The stalwart continues to win fans over with its thick, juicy slabs of steak that boast just the right ratio of lean meat and fat. That means it’s still possible to enjoy hits such as the USDA prime Black Angus ribeye while self-quarantining. Simply opt to takeaway this glorious cut, which is first aged for 21 days and then roasted on beds of rock salt to achieve robust flavours and a tender texture. Served with the classic Yorkshire pudding. Click here to order.

Before the pandemic, gourmands would have to wait for months just to get a seat at this modern barbecue restaurant. Now, while we practise responsible social distancing, it’s actually easier to get your fill of chef-owner Dave Pynt’s feted fare; and in the comfort of your home, to boot. If you're having trouble deciding what to have, start with the dry-aged Blackmore ribeye or the Blackmore wagyu striploin—grilled until tender and slightly smoky, and served with a refreshing salad on the side. Click here to order.

Fine Australian steaks are the restaurant’s expertise, which, thankfully, are now available for island-wide delivery. Get your protein fix and go straight for the 200-day grain-fed Black Angus porterhouse, aged for four weeks, or the 250-day grain-fed prime rib eye. Both are cooked to your exacting preference. 

Wooloomooloo Steakhouse |  Level 3 Swissotel The Stamford, 2 Stamford Road, S(178882) | 6338 0261 | woo-singapore@wooloo-mooloo.com