IT'S A STEAKOUT

Wine & Dine Cookbook - - FEATURE -

665°F

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

NUDE GRILL

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

WAKANUI

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

WOLF­GANG’S STEAK­HOUSE

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

Wolf­gang's Steak­house

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