Media Tasting at 665 Degrees Fahrenheit at Andaz Singapore

Having a fine-dining experience with a beautiful view of Singapore skyline is possible. Watch your food be prepared in the busy open kitchen. Not to worry about the lingering smell as there is a really good ventilation at the open kitchen. 665°F is a premium steakhouse, specialising in prime cuts and sustainable seafood chargrilled in a Pira oven. Not only retains the original flavour, and also creates juiciness and texture that is akin to an open-fire barbecue.


A slice of charred cucumber and a squirt of finger lime blew some life into this thin slice of white meat. The lighter lime-cured kingfish appetiser is a good complement to the heavier main course. The watermelon radish was refreshing with crunch from the watermelon radish and light on the palate.

Lime-cured Kingfish (charred cucumber, watermelon radish, finger lime) at S$29++.


The yellowfin tuna tartare has a nice layering of avocado, yellowfin tuna and caviar. As good as it looks. It strikes a good balance between savoury tuna and buttery avocado. It was a good portion and well seasoned with no fishy aftertaste.

Yellowfin Tuna Tartare at S$48++.


Each bite was loaded with perfectly seasoned real crab and the flavour burst in the mouth. No imitation crab used here. Tried some crab cakes in spiced pepper dip for the extra kick. We like it as it is, less the sauce. This dish would make a great appetiser for any dinner!

Jumbo lump crab cakes at S$32++.


The lobsters are first baked in Pira oven, then given a lavish coat of cheese, and torched right before serving for a light char. Adding a little lemon juice helped cut through the creaminess of the cheese and contrasted nicely with the sweet lobster meat. I’m surprised as we saw fine herb salad will be included in the menu. However, they were not served.

Boston lobster at S$80++.


One of my favourite dishes will be Australian Lamb Chops. The lamb chops were tender, juicy and chargrilled till perfectly browned. And its gamey smell was perfectly masked. Not forgetting the garlic baked to golden brown and cloves were tender.

Australian Lamb Chops (Salsa Verde) at S$55++.


The salmon was wrapped and baked in paperbark, giving a delicate smoky aroma flavour. The paperbark is a good mask to any fishy taste. The salmon was slightly overcooked but the flavours were well balanced.

Atlantic Salmon at S$39++.


Almost all the joy of eating mac and cheese comes from its creamy cheese. The oven-baked mac and cheese have sealed in flavour with a lovely browned top.

Mac & Cheese at S$14++.


The Australia grain-fed wagyu hanger steak was grilled with a nice pink blush in the middle. Not the usual chunk cut of steak, it was served in smaller pieces and easy to eat.

Wagyu Hanger Steak (300g) at S$35++.


Satisfy your sweet tooth with this fruity sweet and sour dessert. The baked Alaska was stunning on arrival. The meringue was nicely toasted and the passion fruit and raspberry flavours were appetising. It was slightly too sourish for my liking.

Baked Alaska at S$28++.


The mille-feuille has crispy layers of puff pastry sandwiching with a soft custard vanilla filling. The strawberry compote brings a fun, fruity element to the otherwise plain mille-feuille.

Vanilla mille-feuille, strawberry compote at S$28++.

665 Degrees Fahrenheit at Andaz Singapore is a nice steakhouse to oversee the stunning skyline views. Other than the Signature steaks, also don’t miss tasty appetisers such as yellowfin tuna tartare and jumbo lump crab cakes and main dishes such as lamb chop and boston lobster.

*Service charge(10%) and GST(7%) applicable.

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How to go 665 Degrees Fahrenheit at Andaz Singapore
Operating Hours

Tuesdays to Saturdays: 6PM to 10PM

Address and Contact

5 Fraser Street, Level 38, Singapore 189354

Contact: +65 6408 1255

Reservation allowed.

Travel and Parking

Parking available at Andaz Singapore.

Travel via public transport.

Exit F;
Walk 266 m (about 8 minutes) to Andaz Singapore.
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