Andaz Singapore’s 665°F raises the steaks with new ‘cellar’ and meat cuts

The dining room in The Cellar at 665°F. Photo: 665°F

By Coconuts Singapore

Apr 18, 2022 | 3:55pm Singapore time

More people can fill their bellies with new meat cuts in a luxurious steakhouse’s upgraded space.

665°F, Andaz Singapore’s famed steakhouse, has introduced a new menu spread of meat for guests to savor while enjoying unobstructed views of the city from its new extension improbably called The Cellar despite its 38th floor location.

The restaurant, which previously sat only 30, can now accommodate almost twice that with the addition of an adjoined space designed by celebrated Hong Kong interior designer Andre Fu.

The 1,300-square-foot extension seats 20 diners in the main hall and eight in its private dining room. It has a modern cellar that holds 400 bottles of wine, kidney-bean-shaped sofas, white Roman shades, and a triple-tiered brick archway.

Guests are seated atop Italian marble floors and surrounded by walls covered in turquoise and orange light fixtures. Its furnishings are in warm oak and sandstone, and its arches are made of timber and copper.

Its music combines a playlist playing from classic big band numbers to the Beatles.

The expansion welcomes Chef Poh Boon Neo, who has worked in prestigious restaurants such as Les Amis and Jaan.

“When we were working on the refreshed menu, it was important for us that we present a modern take on traditional steakhouse offerings and that includes taking classic flavors and nudging them into a bolder, more refined finish,” Chef Boon said in a news release.

He revised the menu to include a new spread of meat cuts including premium beef and pork, prime cuts sourced from Australia and America, dry-aged steaks and certified sustainable seafood.

Signatures are the hay smoked bone marrow, slabs of Rangers Valley Tomahawk, the grain-fed Australian rib-eye, lamb chops, and cuts of New Zealand king salmon and Iberico ham from Spain. They are chargrilled in the Pira oven which smokes logs of fragrant applewood at 665°F (352°C).