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2. The Cellar at 665°F at Andaz Singapore
Andaz Singapore’s famed steakhouse, 665°F, opens a brand-new chapter, The Cellar, and a fresh culinary direction under the baton of its talented new Chef de Cuisine, Poh Boon Neo. The menu is infused with global influences, courtesy of Chef Boon’s postings with Michelin-starred restaurants including Les Amis and JAAN.
Choice prime cuts of meat and seafood, sourced from some of the best farms in Australia and America, alongside premium seasonal produce, are de rigueur can be found on the menu.
Signature dishes, many of them either chargrilled or finished in the Pira oven that’s fed with logs of fragrant applewood and heated to the eponymous 665°F, include hay smoked bone marrow, slabs of Rangers Valley Tomahawk cooked to perfection as well as grain-fed Australian rib-eye, juicy lamb chops, and luscious cuts of New Zealand king salmon and Ibérico ham from Spain. While the restaurant’s main focus is on meat, they also serve certified sustainable seafood.
The Cellar at 665°F is located at 5 Fraser St, Level 38, Andaz, Singapore 189354.
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