Meadesmoore has reopened at Boon Tat Street with a refreshed space, a wider producer-led beef programme and a menu that explores the ingredient far beyond the usual steakhouse cuts. From the award-winning Takeda 10 striploin to bone marrow cavatelli and scallops with dry-aged beef XO sauce, Cheryl Goh speaks with Andryl Foo, co-founder of Eleven Seventeen Capital, and Victor Loy, Group Executive Chef to find out what is shaping this new chapter.