After serving grilled meats and seafood along Boat Quay for a year, 59 Hutong Yakiniku expanded its premises, taking up the second floor and offering a private dining space. It’s a testament to the restaurant’s popularity and grilling expertise.
As part of the expansion, 59 Hutong Yakiniku—a collaboration between Singapore-based 59 Group and Taiwanese brand Hutong Yakiniku— expanded its menu offerings. Now, beyond the usual meats and seafoods, you can savour different A5 wagyu variants, Japanese wagyu, American beef, and Australian wagyu, cooked by the restaurant’s grill masters.
The restaurant prides itself on the quality of the meat. So, salt and spices are left to a minimum. The servers are more than happy to give them to you on the side should you want them. I barely needed any though. The meats already stood out on their own.
A Selection Of Dishes
Japanese A5 Wagyu Hamburger Steak. 
Austalian Wagyu Tongue Prosperity Bag. 
Beef Tongue with Brisket Miso Stew. 
Yuzu Daikon Radish.
You can’t go wrong with any of 59 Hutong Yakiniku’s meats, but I’d recommend going for their more exotic cuts such as the wagyu thin cut tongue. It might sound unpleasant to the less adventurous. That’s why I implore you to try it at this restaurant. The high standards of its meats and grilling mean that you get all its delicious goodness without any of the downsides. The tongue was soft, smooth, and succulent with a hint of smoke from the grill.
Another remarkable highlight was the cuttlefish sausage. Made from sashimi-grade Penghu (a famed Taiwanese fishing town) cuttlefish, the dish looked nondescript, even after being cooked. But it exploded into a myriad of flavours—umami, saltiness, spiciness, smokiness—in our mouths.
It would also be remiss of me not to mention the raw crab roe in crab shell. Creamy with just a hint of brine, the roe’s texture is exquisite after grilling. Crab meat added texture with each bite. You’ll want more.
59 Hutong Yakiniku is at 35 Boat Quay.
59 Hutong Yakiniku’s Secrets To The Perfect Grill
- “Don’t constantly flip the meat. Instead, occupy yourself with other activities like good conversation. That’s why yakiniku is a social activity.”
- “Being afraid of undercooking the meat and instead, it becomes overcooked. It’s always better to err on the raw side, especially with good red meat.”
- “Many continuously press the meat towards the grill to sear it. Don’t do that. It causes the juices to escape.”
