Wooloomooloo Steakhouse
26 Mohamed Sultan Road 6735 6739 | bistecca.com.sg
Swissotel The Stamford Level 3, 2 Stamford Road 6338 0261 | woo-steakhouse.com
The scene: This almost-hidden gem has the classic steakhouse vibe down pat: dim lighting, stacked firewood, leather seats and rustic, wooden floors. Tip: Snag a table with a prime view of the Padang!
The steak: The menu features prime cuts from Ireland to Idaho, but the Australian beef is really the star of the show here, with a nice variety of cuts available from different regions. We absolutely loved the mediumrare filet mignon ($62, 8-ounces), grass-fed and four-weeks wet-aged from Homestead Beef, Victoria. Juicy and lean, it was total perfection (and even better paired with a glass of malbec!). All steaks come with a selection of au jus, peppercorn, mushroom and red wine madeira sauce, which were all nice to try.
The sides: The truffle mac and cheese is a definite must-try here; with just the right amount of creaminess and flavour, this addictive dish was a highlight of the night. We balanced it out with sides of wild mushrooms in garlic butter ($14) and delicious grilled asparagus spears ($19).
The best of the rest: If you love quality cheese, definitely start with the burrata mozzarella with slow- roasted tomato and basil, fire-roasted bell peppers and sunflower seeks in garlic oil and Parma ham ($28); it was a generous portion of perfectly salted burrata, and the perfect consistency. We also loved the horseradish flavour in the tuna and spanner crab tartare ($32), which has an avocado base, mixed with oranges (which gave it a surprising texture), shallots and coriander, and finished off with sour cream and salmon roe. Though super-full, we managed to find space for something sweet – the Wooloomooloo cheesecake ($23); uncooked Philadelphia cheesecake served with berry compote and yoghurt sorbet, it had a very nice creamcheesy taste with a fabulous cookie crust.
The scene: Housed along heritage-rich Mohamed Sultan Road, this Tuscanstyle steakhouse is an elegant spot for gatherings of all sorts – with friends, with family, or with your significant half. The restaurant is dressed in brick walls and glamorous artwork, which add a touch of old-school Italian allure, while leather booths and wood panelling give the space a classy and upscale vibe.
The steak: The char-grilled bistecca alla Fiorentina ($ 188), a whopping 1.1kg T-bone, is truly a sight to behold. Seen on almost every table, this sharingsized steak uses F1 Wagyu beef that’s pasture-raised in Australia, and organic grain-finished under the highest ethical standards. It’s served in thick-cut slices true to traditional Tuscan fashion and has a marbling score of six; each bite is rich, succulent and extremely flavourful. A word of caution: If you’re not used to thicker cuts of meat or if you’re a small eater, you should share this between three to four people. For something more modestly sized, there’s also a selection of individual cuts like the tenderloin ($65) and bone-in sirloin ($90).
The sides: When I’d first visited Bistecca earlier this year, I promised to return for the burrata ($40), and thankfully, I managed to try it this time! Featuring 300 grams of hand-formed young mozzarella served with a dash of balsamic and a bed of greens, this burrata was undoubtedly one of the best I’ve ever had. Smooth and creamy throughout, the cheese pairs fantastically with a side of fresh Pachino tomatoes ($ 9) from Sicily. Another favourite at our table was the funghi ($13) – wild field mushrooms bathed in thyme butter – which was fragrant and cooked to perfection with a pleasant bite.
The best of the rest: Apart from serving its stellar steaks, Bistecca does a mean handmade pasta, too. We devoured the fettuccine ($26) – smoked pimentón ( paprika) pasta, blue crab, roasted peppers, lemon butter – and pappardelle ($28), a hearty combination of braised oxtail ragu, red wine, cherry tomato and parmigiano. There’s also an extensive wine list with everything from bubbly and reds to dessert wines, as well as a well-versed sommelier who’ll help you decide on a suitable pairing.