Grill 58

The story

Crafted with passion, served with love

Where Fire Becomes Philosophy

At Grill 58, 58°C is not a gimmick — it is a guiding principle. Housed within MGM Cotai in Taipa, this steakhouse is built around the elemental forces of flame, char, and smoke, applied with precision to premium meats and fresh seafood. The result is a dining room that takes the craft of grilling seriously, without taking itself too seriously.

Guests arrive to a sleek marble bar, curated displays of seafood and meat, and one of the restaurant's most striking features: a custom Himalayan pink salt aging room where exquisite cuts are showcased before they ever meet the fire.

The Craft Behind the Heat

The kitchen grills over lychee wood and Japanese binchotan charcoal — two fuels chosen for the specific smokiness they impart. Meats are charred to lock in their natural succulence; select seafood receives the same treatment, gaining subtle smoky depth that amplifies its umami. The signature charcoal service takes this a step further, bringing the performance directly to the table. Chefs prepare premium seafood over glowing embers tableside — the sizzle and smoke part of the experience as much as the flavour.

Chef Basil Yu

Leading the kitchen is Chef de Cuisine Basil Yu, whose background spans more than two decades and two hemispheres. Born in Hong Kong and raised in Australia, he trained in classic French technique at Le Cordon Bleu Ottawa before working at Michelin-starred restaurants including Amber and ÉPURE. That Sino-French perspective shapes the way Grill 58 handles its ingredients — rigorous technique in service of the product itself.

Bar 58 and the Wine Program

Adjacent to the main dining room, Bar 58 offers Old and New World wines alongside signature craft cocktails — a natural starting point before dinner or a place to linger after. The wine program has earned consistent recognition, including Wine Spectator's Best of Award of Excellence, a distinction that reflects both the depth of the cellar and the seriousness with which wine pairing is approached here. For a steakhouse, that alignment between glass and plate is exactly where it should be.

The Setting

Smart-casual dress is expected — no swimwear, no flip-flops — which sets the tone accurately. This is a destination for a considered evening, whether that means a long weekend lunch (available Saturday and Sunday) or a weeknight dinner over a well-aged cut and a bottle chosen with care.