We had a thoroughly enjoyable night out at 665°F, which is perched on Level 38 of Andaz Singapore. Specialising in meat-centric cuisine with Southeast Asian influences, the restaurant boasts an imported PIRA oven from Barcelona. Fuelled by a mix of charcoal and wood, it reaches a searing 665 degrees Fahrenheit, imparting bold, authentic grilled flavours and the irresistible aroma of barbecue to every dish.
On this occasion, we were treated to the full experience of 665°F. First, we had our dinner in the main dining room, enjoying some of their signature dishes. Then, we adjourned to The Cellar for their ‘Tastes & Tunes’ experience, where guitarist Dansen John serenaded us.
The Cellar is an elegant, cosy, and dimly lit space that offers an extensive selection of Old and New World wines, all set against the stunning backdrop of Marina Bay. Within this understated, luxurious lounge setting, Dansen’s soulful blend of jazz, blues, and acoustic pop creates a rich, contemporary soundscape. It’s a sophisticated way to unwind, and guests can enjoy a curated selection of fine wines, small plates, and nibbles, such as sliders, olives, cheese and ham, wings, and fries. Cellar Sessions take place every Saturday from 8:30 PM onwards.
Signature Sourdough Bread and Seasonal Dip
Dinner began with a serving of their warm Signature Sourdough Bread, accompanied by a seasonal dip that was especially satisfying, complemented by a touch of their freshly ground pepper.
Crudo Of Hiramasa Kingfish & Yellowfin Tuna 4.2/5
Next, we were served a cold appetiser of Crudo of Hiramasa Kingfish and Yellowfin Tuna dressed in a zesty tomato ponzu. The dish was garnished with tomberries, crunchy pickled cucumber, and a drizzle of gamtae oil. The textures were lovely, and it made for a light, refreshing start that whets the appetite for the courses to come.
Tomato Salad 4/5
For my dining companion, who doesn’t take raw fish, they thoughtfully offered a bright and refreshing Tomato Salad instead.
Traditional French Onion Soup 4.5/5
Next, we were served their Traditional French Onion Soup, a dish I was particularly excited about, as I absolutely love French onion soup. Presented in a deep bowl, their version featured a rich, slow-cooked onion broth that was hearty and delicious. In place of the usual croutons, it offered a local twist with crispy youtiao, topped with a golden, savoury layer of melted Gruyère cheese.
665°F Wagyu Tasting, 4.5/5
For the main event, we savoured three exceptional cuts of beef, each showcasing distinct qualities. The first was the Tajima Cross-Bred Wagyu Bavette, with a Marble Score of 4-5, offering a tender yet robust flavour with a satisfying balance of fat and meat.
Next, the Robbins Island 100% Full Blood Wagyu Tenderloin, with an impressive Marble Score of 7-8, stood out for its rich depth of flavour and melt-in-your-mouth tenderness.
Finally, the Satsuma Full Blood Wagyu Striploin, graded at Marble Score A4, was juicy and buttery, enhanced by the accompanying beef fat.
Among these cuts, the Robbins Island Full Blood Wagyu Tenderloin was our favourite! The beef was served alongside tomatoes, roasted garlic confit and a Sumac Selection of Mustards and Sauces, complementing each cut well.
We were also presented with three side dishes to accompany our wagyu tasting plate:
Roasted Yukon Potatoes 4/5
Potatoes are a must-have when enjoying steak, and this side dish did not disappoint. Golden and tender Roasted Yukon Potatoes were tossed with fragrant curry leaves and a touch of dried chilli.
Crispy Brussels Sprouts Sesame 3.5/5
Crisp-fried Brussels Sprouts are elevated with nutty sesame seeds, a kick of fresh jalapeño, and topped with delicate shavings of smoky bonito from Cameron Highlands.
Padron Peppers ‘A La Plancha’ 3.8/5
Charred to perfection on a hot griddle, these mild Padron Peppers are served with a cooling drizzle of tangy hung yoghurt, balancing smoky heat with creamy freshness.
Whiskey-Fired Ice Cream S’more 3.8/5
For dessert, the Whiskey-Fired Ice Cream S’more is a showstopper. A cube of Madagascan Vanilla & Salted Caramel ice cream is drizzled with hot fudge sauce, then flambéed with whiskey tableside. It’s served alongside a graham cookie for the perfect finish. I only wish there had been less ice cream and a bit more marshmallow and hot fudge sauce instead!
In addition to their à la carte menu, 665°F offers 3- to 5-course signature dinner sets, along with an enticing $68++ unlimited steak frites deal available on weekends and public holidays. The service here was also excellent, and the team was warm, professional, and attentive throughout our visit. It’s worth checking out for a relaxing night out or a special occasion.
Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.
665°F
Andaz Singapore
Level 38
5 Fraser Street
Singapore
Tel: +65 64081255
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Nearest MRT: Bugis (DT Line, EW Line)
Opening Hours:
Daily: 12pm – 23pm, 6pm – 1030pm
Direction:
1) Alight at Bugis MRT station. Take Exit F. Walk to destination. Journey time about 5 minutes. [Map]