Little Devil and I always have this routine that we celebrate our special occasions with a good treat at Steakhouses. This time around 665 Degrees Fahrenheit (‘665ºF’) got our pick.
|665 Degrees Fahrenheit - Entrance|
665ºF is a premium restaurant, part of the new and trendy Andaz Hotel Singapore.The menu is curated by Chef Josephine Loke, whose resume includes Tippling Club, Open Farm Community, Pollen and Michelin two-starred restaurant Odette.
We ordered Crab Bisque ($20) and Lime-Cured Kingfish ($29) for starters. The Crab Bisque is the replacement for regular Lobster Bisque on the menu. It is smooth and creamy with a good touch of bitterness at the end. The smooth crab meat adds natural sweetness to the soup. I find the flavour does not differ much from the usual lobster bisque except for the crab meat in the soup.
Lime-Cured Kingfish, 665ºF version of ceviche. The kingfish is cured with lime, resulting in a combination of creamy texture with tangy flavour. The cucumber and watermelon radish balanced this dish with a crunchy texture and refreshing flavour. A good starter that opens up our appetite.
Together with the appetizers, we were served the signature bread. Hot mini baguette with garlic aioli spread. Crispy exterior with fluffy interior. Fortunately, the bread portion is small, if not we will have a problem eating the rest of the meal.
For the main, we choose Wagyu Tomahawk ($160), with Garlic Mash Potatoes ($12) and Mushrooms ($15). The 1.2kg Tomahawk perfectly cooked to medium rare as per order. Since the steak is cooked under the high heat in the Pira grill, the exterior of the steak is charred and it seals the juice nicely. The interior is juicy, succulent and melts in your mouth. Definitely one of the best tomahawk we ever had in Singapore.
|Wagyu Tomahawk - Medium Rare|
For the steak, it comes with three different sauce Bearnaise, Green Peppercorn, and Mushroom. I personally prefer béarnaise and fresh lemon. While LD enjoy hers with simple mustard and salt.
|Bearnaise Sauce and Lemon|
The Garlic Mash Potatoes is thick and creamy, with a subtle garlic flavour in the background. I personally like my mash slightly lighter, to the point you can almost slurp it. Meanwhile, the sautéed mushrooms, provide a good earthy companion to the mains.
|Garlic Mash Potatoes and Mushrooms|
Dessert is Vanilla mille-feuille, strawberry compote ($28). All the dessert here is good for 2 to 4 pax. The filo pastry is light, airy and the best part the crème is not too sweet. The strawberry compote has the right acidity to allow us to polish off this dessert without any problem.
|Vanilla mille-feuille, strawberry compote|
The décor is a combination of class and cosy, with the stunning view of Singapore ‘s skyline. Another attraction of 665ºF is the open kitchen concept with the Pira oven and grill that can be seen from most of the dining area. Service was friendly and good, almost impeccable.
|Part of the Dining Area|
|Main Dining Area|
Overall, 665ºF is definitely one of the steakhouses in Singapore that you must try. The food, ambience and service are definitely worth the price. Cheers!!
Note: 665ºF have revised their menu recently. The Wagyu Tomahawk is priced at $240 when this review is published. For the most updated menu, please refer to their website.
Food & Drink: 8.75/10
Budget per Person: $51 - $80, $81 and above
665 Degree Fahrenheit
5 Fraser Street
Level 38, Andaz Singapore
T: +65 6408 1255
Mon – Sat: 18.00 – 22.00
Closed on Sundays