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Singapore restaurant REVIEW:

  • 665°F
  • 665°F
    Grass-fed Ribeye
  • 665°F
    Lime-cured Hamachi
  • 665°F

The hype: Andaz Singapore’s premium steakhouse, 665°F sits on the 38th floor of the hotel, with stunning skyline views of the downtown Bugis area to accompany your steaks. The name of the restaurant is inspired by the temperature of the Pira oven and grill responsible for all the quality grilling going on. A menu specializing in halal-certified prime cuts and sustainable seafood makes it an evening dining destination for all.   

The vibe: The space is small but snug, with interiors conceptualized by famed architect Andre Fu, who also designed the tepee huts on rooftop bar Mr Stork one floor above, as well as the rest of the hotel. Dine by candlelight in a classically romantic setting, with rich hues of walnut, burgundy and copper adding to the ambiance. Yet, the show kitchen keeps things casual and contemporary, while floor-to-ceiling windows offer unparalleled views of the Bugis area—perfect with a glass of wine in hand.

The food: Sous Chef Josephine Lok spearheads the culinary team, off the success from her time at restaurants like Odette and Tippling Club. At 665°F, going international seems to be key; with Tomahawk steaks from Margaret River, lamb chops from Suffolk, and a range of produce and ingredients sourced from the United States, Ireland, Australia and more.

Right off the bat, the menu’s focus on seafood is apparent in its appetizers—such as the lime-cured Hamachi ($29) and the jumbo lump crab cakes ($32). The latter, served with spiced pepper dip, is a hearty mouthful of British warmth, packed tightly with sweet juicy crab flesh; a clear winner. But if you like your clean, raw seafood, you’ll prefer the yellowfin tuna tartare ($48), interpreted with a generous layer of avocado to further mask any lingering fishy tastes.

On to the main event; prime selections are chargrilled in the Pira oven, to create the authentic flavor, aroma and juiciness of an open-fire barbecue. The sirloin (340g for $69) was thickly cut and oozing juices, with a beautiful char on the sides for added texture. An accompanying bowl of creamed spinach ($15) made for a tasty dip—and will remind you of an “angmoh” palek paneer. The lamb chops ($55), this time from Australia, are for those who prefer their meats gamey; cooked medium rare and tender for devouring.

Seafood mains like Boston lobster ($80) and Atlantic salmon ($39), baked innovatively in paperbark for extra flavor, are also available. An array of beamaise, green peppercorn and mushroom sauces are provided for your dipping pleasure.

The drinks: Wines, wines and more wines; the steakhouse comes with a fully stocked bar and wine list for prime pairing. The beverage menu is equally international, boasting reds and whites from France, Australia, USA, Italy, and even New Zealand, available by the bottle from $55 (for a Pinot Grigio). By the glass, a classic Sauvignon Blanc or Chardonnay goes for the affordable price of $15; while Billecart-Salmon Rose from Champagne is $20 a glass.

Still, we’re partial to something a little less conventional—the house beer Andaz Pale Ale ($8 for 330ml), a light craft beer brewed by local brewery Red Dot Brewery that’s easy on the palate and perfect for smooth drinking throughout the night. Only available at Andaz Singapore, which should be reason enough to return.

Why you’ll be back: Steak, wine and a killer view make a winning combination that would tempt anyone back for a second taste. 665°F completes Andaz Singapore’s already impressive selection of dining offerings, with an intimate fine dining option for the next time you’re in the Bugis area. 

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Phone: 6408-1255
665°F, 38/F Andaz Singapore, 5 Fraser St., Singapore, 189354 Singapore



Opening Hours:

Wed-Sun 2-6am

Price Range:

$ - $$


Seafood, Steak

Open Since:

December, 2017
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Photo credit: Land Transport Authority (LTA)

Just when you thought trains and buses weren’t cramped enough as it is.