IT'S A STEAKOUT
The newly opened grill house 665°F at Andaz Singapore is named after the temperature of the Pira oven and grill that sits in the heart of the open kitchen. Helming the kitchen here is 28-year-old chef Josephine Loke, who cut her teeth at renowned restaurants including Tippling Club and two-Michelin-starred Odette.
665°F specialises in halal-certified prime cuts and sustainable seafood, all grilled to perfection by Loke. Steak highlights include the Margaret River wagyu tomahawk, Tasmanian MBS 3+ tenderloin and John Stone grass-fed dry-aged ribeye.
Level 38 Andaz Singapore, 5 Fraser Street. Tel: 6408 1255
From the team behind Nude Seafood comes Nude Grill, which serves contemporary European cuisine in the Central Business District. The newly opened Nude Grill is in many ways similar to its three-year old sister restaurant Nude Seafood. Both establishments revolve around nutritious one-dish meals served up quickly to a graband-go CBD lunch crowd, before slowing down to a more languorous pace in the late afternoon with communal dinner plates built for sharing.
To start, we recommend the beef tartare with chye poh, aka preserved radish, ($19), and heirloom tomatoes from the highlands of Chiang Mai, served here with umeshu jelly and slivers of sakura ebi ($15). And in the spirit of social dining, order the house special Friendship ($69) to share, comprising succulent slices of A4 Kagoshima black wagyu accompanied by Yorkshire pudding with a buah keluak (black nut) lava centre.
#01-22 Marina One, The Heart, 5 Straits View. Tel: 6581 9306
ORIGIN BAR & GRILL
Australian chef Heidi Flanagan helms the newly opened steakhouse Origin Grill & Bar at Shangri-La Hotel Singapore. At Origin, the menu reflects her respect for nature’s produce, featuring line-caught sustainable seafood from Indonesia, New Zealand and the Philippines, alongside a stunning beef selection comprising premium meats such as 35-day dry-aged grass-fed John Stone beef from Ireland, the awardwinning 500-day Japanese Shiro wagyu, and most interestingly, a snow-aged full blood A4 wagyu from Niigata in Japan.
Shangri-La Hotel, 22 Orange Grove Road. Tel: 6737 3644
Renowned steakhouse WAKANUI from Tokyo recently opened its first overseas franchise in Singapore at the new Marina One complex. But contrary to what you may think, WAKANUI does not serve Japanese beef. Instead, the restaurant by ANZCO Foods, a New Zealand-based meat company, proffers quality beef and lamb from ANZCO’s five star beef feedlot, located on the coast of Wakanui, South Canterbury in New Zealand.
Highlights include the single lamb chops cut from racks of Wakanui spring lamb and the NZ ocean beef, which is available in three different cuts including ribeye (from $79 for 350g). For those who prefer leaner meat, try the Canterbury grass-fed fillet (from $45 for 150g), which is chewy but full of flavour.
#04-02 Marina One, The Heart,
5 Straits View. Tel: 6384 2665
Inside the newly opened InterContinental Singapore Robertson Quay is another address worth making a stop for: Wolfgang’s Steakhouse by Wolfgang Zwiener (not to be confused with Cut by celebrity chef Wolfgang Puck).
Father-son duo Wolfgang and Peter Zwiener opened the original Wolfgang’s Steakhouse in New York over 13 years ago, and has together with the same partners gone on to launch restaurants across America, Beijing, Hong Kong, Tokyo, Seoul and now Singapore.
Check out their ageing room: a proprietary-designed space maintained at sub-zero temperatures to dry-age massive slabs of meat on wooden racks for 28 days, a process that naturally tenderises the cuts. Our top recommendation here is the tender cut of prime USDA Black Angus beef (from $185) that arrives still sizzling and nicely caramelised on the outside, while oozing a deep, nutty flavour with each bite.
#02-01 Intercontinental Singapore Robertson Quay, 1 Nanson Road.
Tel: 6887 5885