665 Degrees Fahrenheit (665°F) @ Andaz Singapore - 'Tastes & Tunes', Strum Up an Unforgettable Night by Guitarist Dansen John

We had a thoroughly enjoyable night out at 665°F, which is perched on Level 38 of Andaz Singapore. Specialising in meat-centric cuisine with Southeast Asian influences, the restaurant boasts an imported PIRA oven from Barcelona. Fuelled by a mix of charcoal and wood, it reaches a searing 665 degrees Fahrenheit, imparting bold, authentic grilled flavours and the irresistible aroma of barbecue to every dish.

On this occasion, we were treated to the full experience of 665°F. First, we had our dinner in the main dining room, enjoying some of their signature dishes. Then, we adjourned to The Cellar for their 'Tastes & Tunes' experience, where guitarist Dansen John serenaded us.

The Cellar is an elegant, cosy, and dimly lit space that offers an extensive selection of Old and New World wines, all set against the stunning backdrop of Marina Bay. Within this understated, luxurious lounge setting, Dansen's soulful blend of jazz, blues, and acoustic pop creates a rich, contemporary soundscape. It's a sophisticated way to unwind, and guests can enjoy a curated selection of fine wines, small plates, and nibbles, such as sliders, olives, cheese and ham, wings, and fries. Cellar Sessions take place every Saturday from 8:30 PM onwards.

Signature Sourdough Bread and Seasonal Dip

Dinner began with a serving of their warm Signature Sourdough Bread, accompanied by a seasonal dip that was especially satisfying, complemented by a touch of their freshly ground pepper.

Crudo Of Hiramasa Kingfish & Yellowfin Tuna 4.2/5

Next, we were served a cold appetiser of Crudo of Hiramasa Kingfish and Yellowfin Tuna dressed in a zesty tomato ponzu. The dish was garnished with tomberries, crunchy pickled cucumber, and a drizzle of gamtae oil. The textures were lovely, and it made for a light, refreshing start that whets the appetite for the courses to come.

Tomato Salad 4/5

For my dining companion, who doesn't take raw fish, they thoughtfully offered a bright and refreshing Tomato Salad instead.

Traditional French Onion Soup 4.5/5

Next, we were served their Traditional French Onion Soup, a dish I was particularly excited about, as I absolutely love French onion soup. Presented in a deep bowl, their version featured a rich, slow-cooked onion broth that was hearty and delicious. In place of the usual croutons, it offered a local twist with crispy youtiao, topped with a golden, savoury layer of melted Gruyère cheese.

665°F Wagyu Tasting, 4.5/5

For the main event, we savoured three exceptional cuts of beef, each showcasing distinct qualities. The first was the Tajima Cross-Bred Wagyu Bavette, with a Marble Score of 4-5, offering a tender yet robust flavour with a satisfying balance of fat and meat.

Next, the Robbins Island 100% Full Blood Wagyu Tenderloin, with an impressive Marble Score of 7-8, stood out for its rich depth of flavour and melt-in-your-mouth tenderness.

Finally, the Satsuma Full Blood Wagyu Striploin, graded at Marble Score A4, was juicy and buttery, enhanced by the accompanying beef fat.

Among these cuts, the Robbins Island Full Blood Wagyu Tenderloin was our favourite! The beef was served alongside tomatoes, roasted garlic confit and a Sumac Selection of Mustards and Sauces, complementing each cut well.

We were also presented with three side dishes to accompany our wagyu tasting plate:

Roasted Yukon Potatoes 4/5

Potatoes are a must-have when enjoying steak, and this side dish did not disappoint. Golden and tender Roasted Yukon Potatoes were tossed with fragrant curry leaves and a touch of dried chilli.

Crispy Brussels Sprouts Sesame 3.5/5

Crisp-fried Brussels Sprouts are elevated with nutty sesame seeds, a kick of fresh jalapeño, and topped with delicate shavings of smoky bonito from Cameron Highlands.

Padron Peppers 'A La Plancha' 3.8/5

Charred to perfection on a hot griddle, these mild Padron Peppers are served with a cooling drizzle of tangy hung yoghurt, balancing smoky heat with creamy freshness.

Whiskey-Fired Ice Cream S'more 3.8/5

For dessert, the Whiskey-Fired Ice Cream S'more is a showstopper. A cube of Madagascan Vanilla & Salted Caramel ice cream is drizzled with hot fudge sauce, then flambéed with whiskey tableside. It's served alongside a graham cookie for the perfect finish. I only wish there had been less ice cream and a bit more marshmallow and hot fudge sauce instead!

In addition to their à la carte menu, 665°F offers 3- to 5-course signature dinner sets, along with an enticing $68++ unlimited steak frites deal available on weekends and public holidays. The service here was also excellent, and the team was warm, professional, and attentive throughout our visit. It's worth checking out for a relaxing night out or a special occasion.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


665°F
Andaz Singapore
Level 38
5 Fraser Street
Singapore
Tel: +65 64081255
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 23pm, 6pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit F. Walk to destination. Journey time about 5 minutes. [Map]

Keming Bing Sat (克茗冰室) @ Plaza Singapura - Famous Hong Kong Ice Bear Drink & No.1 Char Siew Rice Debuts in Singapore

Award-winning Hong Kong cha chaan teng Keming Bing Sat (克茗冰室), with over 140 outlets across Hong Kong and China, has landed in Singapore with its first outpost at Plaza Singapura. Known for its viral Ice Bear Drink and its No.1 Best-Selling Char Siew Rice in China, the brand offers a vibrant menu filled with nostalgia and Hong Kong café classics, featuring a playful local twist.

Ice Bear Drink Series 4/5

We kicked off our meal with the whimsical Ice Bear Drink Series, a delightful quartet of beverages crowned with adorable bear-shaped ice sculptures that are as photogenic as they are refreshing. Each drink offers a unique flavour profile — Little Bear Iced Hong Kong Milk Tea ($4.90) delivers that classic, robust tea fragrance with silky smoothness; Little Bear Iced Lemon Tea ($4.90) is bright and tangy, offering a thirst-quenching citrus zing. For something more playful, the Pink Bear Soda ($5.90) is a sweet, strawberry-hued fizz, while the Dreamy Blue Bear Soda ($5.90) brings a tropical twist with its cooling blue curaçao-inspired base. These drinks aren’t just eye candy, they’re well-balanced and thoughtfully crafted for both taste and visual appeal.

Signature Snack Platter 3/5

To whet our appetites, we ordered the Signature Snack Platter ($8.80), a well-rounded selection of classic Hong Kong street bites perfect for sharing. The Spiced Chicken Wing Tips were savoury with a gentle heat, their skin lightly crisped and coated in a fragrant spice blend. The Curry Fish Balls, a nostalgic staple, were bouncy and soaked in a rich, aromatic curry gravy that clung to every bite. The highlight for us was the Signature Chee Cheong Fun in Mixed Sauce. It was silky smooth rice rolls, generously dressed in a medley of peanut and sweet sauces, that brought out an addictive balance of sweet and nutty flavours. Rounding out the platter were the Thai-Style Shrimp Rolls, crisp on the outside and packed with juicy prawn filling. We enjoyed the chee cheong fun so much that we ended up ordering a whole portion on its own.

Stephen Chow's Favourite Noodles 4/5

A tribute to Hong Kong cinema and comfort food, Stephen Chow's Favourite Noodles ($10.90) is a simple yet satisfying combo of instant noodles topped with beef brisket, chicken wing, luncheon meat, and a fried egg. It's a dish that feels like a warm hug, especially nostalgic for fans of old-school cha chaan teng fare.

Char Siew Rice 4/5

The undisputed star of the menu is the Char Siew Rice ($10.90), a dish that truly lives up to its title as the No.1 Best-Selling Char Siew Rice in China. The char siew is masterfully roasted using a time-honoured technique developed by a Hong Kong roast meat specialist with over 40 years of experience. Each slice of pork boasts a glistening caramelised edge, with just the right balance of tender meat and smoky, melt-in-your-mouth fat. Nestled on a bed of fragrant, fluffy Wuchang rice, the dish is further elevated with two soft-fried eggs, their golden yolks oozing luxuriously into the rice and meat. What ties everything together is the signature in-house sauce, a deeply aromatic blend of 23 ingredients, including lemongrass, onions, and pork lard, that adds a rich, savoury complexity to every bite. It's a humble bowl but packed with layers of flavour and technique that speak to its cult following.

Thai Style Curry Beef Brisket Rice 4/5

For something more hearty and aromatic, the Thai Style Curry Beef Brisket Rice ($13.90) hits the spot. The beef brisket is fork-tender, simmered in a mild coconut curry that even kids can enjoy. The subtle Thai spices give it an extra dimension without overpowering the dish.

Thick-Cut Sirloin Steak 3/5

While the menu has a few Western additions, the Thick-Cut Sirloin Steak ($19.90) was a letdown. Though generously portioned, the steak was chewy and sinewy, making it a less favourable choice compared to their signature items.

Lava Ovaltine Toast 4/5

Dessert time! The Lava Ovaltine Toast ($7.90) is a sweet tooth's dream. It's crispy on the outside, toast overflowing with milk and condensed milk, topped with whipped cream, a dusting of Ovaltine powder, and crushed Oreo crumbs. It's messy, indulgent, and very satisfying.

Happines Lava Egg Waffles 4/5

End your meal on a gooey note with the Happiness Lava Egg Waffles ($3.80 for 2 pcs / $6.90 for 4 pcs). Each golden bubble bursts with creamy cheese for an umami kick, encased in a soft, eggy batter. It is a playful twist on the traditional Hong Kong street snack.

Keming Bing Sat brings a fun and flavourful slice of Hong Kong to Singapore, blending viral hits with time-honoured classics. While a couple of dishes could be refined, the char siew rice, chee cheong fun, and bear drinks alone make this newcomer well worth a visit. Perfect for casual gatherings, nostalgic bites, and of course plenty of Instagram moments.

Note: This is an invited tasting.



Keming Bing Sat (克茗冰室)
Plaza Singapura
68 Orchard Road
#B2-01
Singapore 238839
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit D and E and walk to destination. Journey time about 3 minutes. [Map]

Carnaby @ The Quayside - Modern British Diner Paying Homage to Britsh Classics With a Contemporary Twist

Carnaby at The Quayside is a modern British diner helmed by Chef Adam Penney, formerly of Three Buns. It's no surprise that the restaurant has already earned a solid reputation, especially for its exceptional burgers. The menu pays homage to British classics with a contemporary twist, featuring a hearty Weekend and Sunday Roast menu that's perfect for leisurely indulgence.

Woodfired Fish Head 4.5/5

We began our meal with a limited-time special Woodfired Fish Head ($22), served with a Watermelon Chilli Butter Sauce. While it initially appeared heavily coated in sauce, the flavours were impressively balanced. The sauce delivered a fruity sweetness, gentle heat, and buttery richness that complemented the fish beautifully. Expertly grilled, the fishhead was polished clean down to the last crevice.

Welsh Rarebit 4.5/5

Next came the Welsh Rarebit ($18), it is a dish with roots tracing back to the 1700s. Traditionally featuring a savoury cheese sauce over toast, Carnaby's take was a decadent spread of Westcombe Cheddar atop softened leeks on beef fat-toasted sourdough. The leeks were buttery and tender, soaking in the fats and flavours of the melted cheese. The addition of beef fat added depth of flavour to the crusty toast, bringing all the elements together in one indulgent, satisfying bite.

Woodfired Argentinian Grass-Fed Angus Todos Ribeye Steak 4.5/5

Having previously tasted Carnaby's impressive Irish Angus Beef Short Ribs during their "A Taste of Ireland" showcase, I opted for the Woodfired Argentinian Grass-Fed Angus Todos Ribeye Steak, 300g ($59). It did not disappoint. The steak was well-trimmed, evenly cooked to a juicy medium-rare, and full of flavour. A sharp horseradish accompaniment added a bright, acidic tang that perfectly complemented the richness of the beef. Unfortunately, the accompanying chips were a letdown. It was slightly dry and overly salty.

Beer Battered Fish & Chips 4/5

The Beer Battered Fish & Chips ($37), another signature, was a standout. The fish was meaty and flavourful, encased in a light, crisp batter. A particularly complex tartare sauce elevated the dish, and the rustic Mushy Peas was a personal highlight, earthy and textural rather than overly buttery. Again, the chips fell short.

Sticky Toffee Date Pudding 5/5

Dessert was phenomenal. The Sticky Toffee Date Pudding ($16), served with butterscotch sauce and a scoop of house-made vanilla ice cream, was nothing short of divine. Soft, spongy, and soaked in caramel richness, the pudding was elevated further by a finishing touch of buttery crumbles.

To complement our meal, we had two refreshing cocktails. The Toreador ($21) featuring Arette Blanco Tequila and London Calling ($21) made with Jin Jiji Darjeeling Gin. Both were well-crafted and paired nicely with the dishes.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Carnaby
The Quayside
60 Robertson Quay
#01-01
Singapore 238252
Tel: +65 8890 7843
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Nearest MRT: Fort Canning (DT Line), Chinatown (DT, NE Line), Havelock (TE Line)

Opening Hours:
Tue: 5pm - 10pm Wed-Fri: 12pm - 3pm, 5pm - 10pm
Sat-Sun: 11am - 10pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite State Courts (Stop ID 06171). Take bus number 51 or 186. Alight 1 stop later. Cross the road and walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk towards the river. At the river, turn right and walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Havelock MRT station. Take Exit 4. Walk to bus stop opposite Holiday Inn Atrium Hotel (Stop ID 06149). Take bus number 51, 64, 123 or 186. Alight 2 stops later. Walk to Alkaff Bridge. Cross the bridge and walk to destination. Journey time about 10 minutes. [Map]

Altro Zafferano @ Ocean Financial Centre - A Bright and Bold Refreshed Menu in Celebration of Southern Italian Flavours

Altro Zafferano, perched atop Ocean Financial Centre, returns with a refreshed dining concept centred on everyday social dining. Known for its refined Italian cuisine, the restaurant now embraces a more vibrant and approachable experience, bringing the warmth, boldness, and sun-soaked flavours of Southern Italy to the heart of Singapore's CBD. With a bright Mediterranean spirit and a reimagined menu, Altro Zafferano continues to impress with culinary finesse and soulful, honest cooking.

Pomodoro e Basilico 4/5

We started with the Pomodoro e Basilico ($15), a comforting focaccia that embodies the rustic charm of Italy. Made in-house with sourdough and baked until golden, the base is topped with sweet Neapolitan tomatoes, fresh basil, and a drizzle of extra-virgin olive oil. The tomatoes are the star. They are plump, juicy, and bursting with natural sweetness, elevating this humble starter with their vibrant, sun-ripened flavour.

Insalata di Polpo e Patate 4.2/5

The Insalata di Polpo e Patate ($28) showcases a tender Mediterranean octopus paired with baby potatoes, sun-dried tomatoes, olives, and a medley of herbs like parsley, chervil, and chives. The light gremolata dressing lifts the dish with citrusy brightness and herbal freshness, tying all the components together into a well-balanced appetiser that awakens the palate.

Carpaccio di Manzo, Pecorino e Senape 4.2/5

The Carpaccio di Manzo ($26) features Australian grain-fed beef sliced and rolled with rocket leaves, pecorino cheese, and a drizzle of balsamic vinegar. Topped with finely chopped shallots and dressed in a whole grain mustard vinaigrette, each bite is a complex interplay of peppery greens, savoury cheese, tangy balsamic, and tender beef. It is a refined starter with great textural contrast and depth.

Fusilloni con Ragu alla Genovese 4.5/5

A standout from the pasta section, the Fusilloni con Ragu alla Genovese ($36) is rich, hearty, and comforting. The artisanal pasta from Southern Italy is coated in a slow-cooked Genovese ragu made from onions and Australian Wagyu beef, simmered in red wine for six hours. Finished with parmesan, bay leaf, thyme, and rosemary, this dish delivers soul-soothing depth and perfect al dente texture.

Rigatoni alla Gricia 4/5

Prepared tableside for a bit of flair, the Rigatoni alla Gricia ($36 per pax) is a decadent experience. The pasta is tossed inside a pecorino cheese wheel, soaking up all the rich, salty goodness, then topped with crispy guanciale and a bold pepper blend of Sichuan and black pepper. A luxurious treat especially for cheese lovers, balanced by the smoky-savoury punch of guanciale.

Tagliata di Manzo, Rucola e Balsamico 4.2/5

For mains, the Tagliata di Manzo ($68) is a masterclass in simplicity done right. The Black Angus grain-fed striploin is grilled over a Josper to seal in juices and flavour, seasoned with rosemary oil, thyme, and fennel seeds, and finished with a drizzle of Lambrusco balsamico. Served alongside fresh Italian rocket and cherry tomatoes, the dish is full-bodied, tender, and focused entirely on letting the quality of the beef shine.

Branzino all'Acqua Pazza 4.5/5

The Branzino all’Acqua Pazza ($58) was another highlight. The beautifully deboned Sardinian seabass, reassembled with the head and tail intact and baked in a delicate broth of vegetable stock, tomatoes, white wine, olives, and parsley. Finished with extra virgin olive oil and Amalfi lemon, the fish is moist and flaky, its flavours lifted by the bright citrus and briny broth. Elegant and satisfying.

Tiramisu 4.5/5

We ended on a high note with the Tiramisu ($24). This refined rendition layers mascarpone cream with gluten-free Savoiardi biscuits, soaked in espresso, orange peel, and a touch of Cointreau, then dusted with cocoa. The dessert is smooth and light, offering just the right balance of bitterness and sweetness, a sophisticated and well-balanced end to the meal.

With its reimagined focus on approachable yet elevated Southern Italian cuisine, Altro Zafferano offers a vibrant dining experience that blends tradition with creativity. Whether you’re here for a business lunch, romantic dinner, or a weekend indulgence, the restaurant’s new menu invites you to savour Italy’s bold flavours in the heart of Singapore.

Note: This is an invited tasting.


Altro Zafferano
Ocean Financial Centre
Level 43
10 Collyer Quay
Singapore 049315
Tel: +65 65091488
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm)
(Closed on Sun)

Direction:
1) Alight at Raffles Place. Take Exit C. Walk to Ocean Financial Centre which is on the left. Journey time about 3 minutes. [Map]

Wild Blaze @ Tras Street - Newly Launched $38++ Lunch Set At a Premium Dining Experience

Located along the bustling street of Tras Street, Wild Blaze is a premium steakhouse that has been quietly making waves since its opening nine months ago. This elegant establishment is helmed by Chef Nic Wong, who spent 12 years as the executive chef at Brasserie Gavroche before taking over the space. At Wild Blaze, the dining experience extends beyond perfectly cooked steaks – it's about craftsmanship, attention to detail, and an all-around elevated experience.

The restaurant exudes sophistication, with plush interiors, warm lighting and exceptional service. Their newly launched $38++ lunch set offers incredible value despite the fine-dining ambience. With quality ingredients, hearty portions, and thoughtful presentation, it's a steal!

Focaccia with Sundried Tomato Butter 4/5

Each set begins with a serving of their homemade Focaccia paired with Sun-Dried Tomato Butter — a combination so delicious that it's hard to stop at just one slice. The butter is rich, tangy, and aromatic, elevating the freshly baked bread effortlessly.

Chef Nic presented us with four out of the five appetiser choices (the fifth being a Beetroot Salad with Goat Cheese). Here's what we tasted:

Clam Chowder 4.2/5

This comforting bowl of Clam Chowder was rich without being overly heavy. Brimming with ingredients, the soup was creamy, flavourful and satisfying.

Salmon Tartare 4/5

A visual delight, the Salmon Tartare (+$4) was fresh and well-balanced, with crème fraîche, chives and cucumber pickles adding a nice zing. It paired beautifully with their house focaccia – we recommend saving a piece (or asking for more) to mop up the goodness.

Fried Calamari 3/5

While we appreciated the use of fresh squid, the Fried Calamari was slightly over-fried, resulting in a tougher texture. The seasoning was spot on, and the chorizo aioli added a nice kick, but the chewiness slightly overshadowed the dish.

Melon Ham 3.8/5

A classic combination of sweet Melon and savoury Ham. While the flavours worked, the portion felt a bit lean – just three slices of ham to a generous heap of melon. Still, it was a refreshing start to the meal.

We sampled three of the five main options. Grilled Miso Salmon and Beef Bourguignon Bone Marrow Pie were not featured.

Fettuccine Crab Pasta 4.2/5

The Fettuccine Crab Pasta was a delightful surprise. The tomato-based sauce, subtly spiced, reminded us of our local dish - chilli crab. Generous shreds of crab clung to every al dente strand of pasta, delivering a flavourful, comforting bite. It grew on us quickly – not a strand was left behind!

Vintage Ribeye 4.2/5

Another thing Chef Nic takes pride in, other than great cooking, is ageing meats. Their ageing room is visible to all guests, where premium cuts of meat undergo a meticulous transformation, enhancing their natural flavours and creating unparalleled depth. This process is overseen by Chef Nic Wong, who travelled to Italy to earn his certification from the prestigious Stagionello Academy. His mastery of ageing techniques elevates every steak to a true work of art.

For just $10 more, you can upgrade to their Vintage Ribeye – a must-try. The steak was beautifully seared, well-seasoned and cooked to our preferred medium doneness. It had a familiar depth of flavour reminiscent of Cantonese roast pork on our first bite, which was both surprising and enjoyable. Served with bearnaise sauce and the in-house fries, which were crisp and addictive – no frozen alternatives here! Tip: Request for the mini chopper instead of the regular steak knife for cute photos.

Duck Parmentier 3.8/5

The Duck Parmentier felt like a French twist on shepherd's pie, featuring shredded duck beneath a layer of mashed potatoes. While flavourful and comforting, it leaned a bit heavy and dry after several bites. It works better as a sharing dish than being a main dish.

Apple Pie 3.8/5

To end the meal, we tried both dessert options. Served with Madagascar vanilla ice cream, the Apple Pie featured apple slices that retained their crunch. Not too sweet and fragrant from real vanilla beans, it's a lovely ending for those who enjoy a fruity dessert.

Crème Brûlée 4.5/5

This is a clear winner in our books. Creamy, silky, and with just the right level of sweetness, the Crème Brûlée was rich and satisfying, with a perfectly torched caramel top. It was a standout finish to the meal.

Wild Blaze’s $38++ set lunch offers tremendous value for a premium dining experience. With its sophisticated setting, warm hospitality and Chef Nic’s thoughtful menu, it’s a treat for both steak lovers and those seeking quality European fare. There’s also a well-curated wine selection for those who wish to pair their meal with a glass (or two).

For private occasions, the restaurant features an intimate dining room that seats up to 12 guests. The minimum spend for lunch is $2,000, and for dinner, it is $4,000 — ideal for celebrations or corporate gatherings.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Wild Blaze
66 Tras Street
Singapore 079005
Tel: +65 9371 3900
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]