The True Taste of Tus­cany

At Sin­ga­pore’s favourite Ital­ian Steak­house

Exquisite Taste - - Gourmet | Singapore - – By Chris­tian Gal­braith

Si­t­u­ated in the heart of Sin­ga­pore on Mo­hamed Sul­tan Road, Bistecca Tus­can Steak­house opened in 2012 and rapidly es­tab­lished it­self as one of the most prom­i­nent and pop­u­lar steak­houses in a city crammed with ex­cel­lent din­ing.

Build­ing on that suc­cess the steak­house re­cently moved next door into a splen­did her­itage listed cen­tury-old shop house and, as de­light­ful as the old restau­rant was, the new Bistecca of­fers more so­phis­ti­ca­tion and style backed by the same im­pec­ca­ble ser­vice, a won­der­ful wine list and an ex­panded menu.

The mod­est town house ex­te­rior con­ceals a won­der­fully wel­com­ing restau­rant with an in­te­rior de­sign that evokes the am­bi­ence of an Ital­ian farm­house; per­fectly blend­ing prac­ti­cal­ity, com­fort and ro­man­ti­cism. Ac­cented by themed art­works dress­ing the ex­posed brick­work and pan­elling, sub­tle mood light­ing along with the dark wood floors and tables, it is an el­e­gant space per­fectly crafted for those who en­joy qual­ity din­ing in a re­laxed, classy en­vi­ron­ment.

Aside from the main din­ing ar­eas Bistecca also of­fers large chef's tables ideal for groups and pop­u­lar with cor­po­rate din­ers and par­ties. For cou­ples, the sul­try leather booths are the per­fect spot for an in­ti­mate tête-à-tête over a glass or two of wine and a ro­man­tic din­ner for two.

The menu in­cludes a se­lec­tion of new dishes like the Barba­bi­etole, a starter of mar­i­nated baby beets, whipped goats cheese and avo­cado, and the de­vi­ously creamy Bur­rata, a beau­ti­fully pre­sented dish of hand-formed young moz­zarella served with leafs and to­mato. The new ad­di­tions sit along­side the sig­na­ture steaks and a se­lec­tion of pasta and Ital­ian clas­sics like sa­lumi, a shar­ing plat­ter of pro­sciutto, mor­cón Ibérico, smoked coppa and the iconic ja­mon Iberico served with a se­lec­tion of fresh and dried fruits and su­perb olives.

Open for lunch and din­ner, Bistecca Tus­can Steak­house of­fers a choice of ex­cel­lent an­tipasti like the su­perb green as­para­gus soup, pan-seared scallops and the gor­geous carne, a suc­cu­lent wagyu steak tartare with an­chovies, fried ca­pers and quail egg yolk. The pasta is equally as en­tic­ing with a choice of the spaghetti-like bu­ca­tini, ravi­oli, fet­tuc­cine, pap­pardelle and the ever-pop­u­lar roasted wild mush­room risotto with Asi­ago cheese and black truf­fle. As de­li­cious and beau­ti­fully pre­sented as the pasta and an­tipasti are, the 1.1kg sig­na­ture shar­ing steaks from the wood-fired grill stand out at the top of the menu. For a sub­stan­tial ex­pe­ri­ence choose ei­ther the F1 karoge washu, bone-in costata rib eye or the Fiorentina T-bone – both thick cut and grilled to per­fec­tion in tra­di­tional Tus­can man­ner with a se­lec­tion of sides like wild field mush­rooms in thyme but­ter, steak fries and creamed spinach with crispy shal­lots.

The in­di­vid­ual cuts are no less im­pres­sive and in­clude grass-fed Black Angus, 420+ days' grain-fed Aus­tralian ten­der­loin and striploin and Toriyama umami wagyu from Gunma, Ja­pan. The choice ex­pands fur­ther with Berk­shire pork chops, Thomas Farms lamb rack, line-caught sea bass and pollo, brick-pressed free-range chicken served with onion and potato puree and jus.

Backed by im­pec­ca­ble ser­vice, an ex­cel­lent choice of desserts and bev­er­ages in­clud­ing an im­pres­sive wine and cock­tail list, the new Bistecca Tus­can Steak­house looks ex­tremely well placed to ex­ceed the ex­cel­lence and pop­u­lar­ity of its pre­de­ces­sor.

Bistecca Tus­can Steak­house

FIORENTINA

CARNE

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