Andaz Singapore’s 665°F lifts the steaks with new cuts of ‘cellar’ and meat

More people can fill their bellies with new cuts of meat in the upgraded space of a luxury steakhouse.

665°F, Andaz Singapore’s famed steakhouse, has introduced a new menu of meats to savor while enjoying stunning city views from its new extension improbably called The Cellar despite its 38th-floor location.

The restaurant, which previously only held 30 people, can now accommodate almost double that with the addition of an adjoining space designed by renowned Hong Kong interior designer Andre Fu.

The 1,300 square foot extension seats 20 guests in the main lobby and eight in its private dining room. It has a modern cellar that can hold 400 bottles of wine, bean-shaped sofas, white Roman blinds and a three-tier brick archway.

Guests are seated on Italian marble floors and surrounded by walls covered in turquoise and orange light fixtures. Its furniture is in warm oak and sandstone, and its vaults are in wood and copper.

His music combines a playlist ranging from classic big band numbers to The Beatles.

The expansion is home to chef Poh Boon Neo, who has worked at prestigious restaurants such as Les Amis and Jaan.

“When working on the updated menu, it was important to us to present a modern take on traditional steakhouse offerings, including taking classic flavors and pushing them to a bolder, more refined finish,” said Chef Boon. in a press release. .

He revised the menu to include a new range of cuts of meat, including premium beef and pork, select cuts from Australia and America, dry-aged steaks and certified sustainable seafood. .

Signatures are hay-smoked bone marrow, slices of Rangers Valley Tomahawk, Australian grain-fed rib eye, lamb chops and cuts of New Zealand king salmon and Iberian ham from Spain. They are roasted in the Pira oven which smokes fragrant applewood logs at 665°F (352°C).

5 Fraser Street, Level 38, Andaz Singapore
Open from 12 p.m. to 2:30 p.m. for lunch from Monday to Saturday; 6 p.m. to 11 p.m. for dinner daily

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Dino S. Williams