665°F – A Top Notch Steakhouse with Wonderful Skyline Views & Great Desserts

Update: 665°F is no longer Halal friendly nor certified.

The 665 degrees Fahrenheit Restaurant is a premium one that is located in one of the trendiest hotels in Singapore, the Andaz hotel.

*image: Andaz Singapore

As a fine dining dinner service-only restaurant, it has its menu curated by Chef Josephine Loke, who has spent years working with a number of restaurants including 2 Stars Michelin Odette, Open Farm Community, Tippling Club, as well as Pollen.

665°F, is a Halal-friendly restaurant sitting on top of the Andaz Hotel on level 38. The seafood served is sustainably sourced, while the prime-cut meats are halal. It is a great steakhouse that leaves both Ann and me staring at the Singapore skyline after watching The Lion King Musical at Sands theatre.

• Related: Our Weekend with The Lion King Musical

When one looks at the name of the restaurant, it seems unique, unseen anywhere else. It gets its name from its Pira oven and grill it uses in its kitchen that is constantly heated at 665° Fahrenheit with Bichotan charcoal. The dining experience at the restaurant is one to behold as it is cosy, and offers the best of seafood, as well as decadent prime-cut meats.

Class, that was what I saw when I stepped into the restaurant, with its décor leaving an imprint in my heart, as it didn’t leave any stone unturned in ensuring the restaurant dripped off class.

The restaurant has an open kitchen concept, allowing its Pira oven and grill to easily be viewed from the dining area, while its customer service leaves us impressed.

We started our meal with the complimentary Garlic Bread and we ordered the Bibb lettuce, Chopped egg, walnuts, and Roquefort dressing for starters. The taste blended smoothly.

What could I say about 665°F restaurant’s Garlic Bread? It had a fluffy interior, with the crispy exterior giving it a crunchy bite to the savoury bread. As an appetizer, the bread portion given to us was small but it allows us to enjoy our main meal without feeling overly full.

The rich feel of the Roquefort dressing on the Bib Lettuce impressed me, especially with its creamy texture. I could feel the refreshing flavour, as well as the hint of the blue cheese which was not overpowering.

Our appetites were roaring after that, as their signature garlic bread and salad whets both of our appetites for the main steak meal to come.

For our main dish, both of us opted for the Ribeye, 340 grams Grain-fed, Black Onyx, Ranger valley, as well as the tasty sauteed Mushrooms, alongside Fries with Herb Aioli.

The steaks were perfectly grilled over Bichotan charcoal and the seared sides of the steak gave it a nice crispy bite to the medium rare prime cut.

Words have failed me at this point, as with each bite of the medium-rare goodness, I grew ecstatic.

It was probably due to the Maillard Effect on the steaks, something both of us recently learnt about. 😛

Chef Josephine Loke surprised both of us with complimentary desserts that were not on their menu. We had three ice cream pops on a stick. The first was the Chocolate ice cream with a hard coating that reminded me of the Magnum ice cream in its look but of course, it was way finer in taste.

My personal fave.

The other was Butterscotch with Vanilla ice cream which Ann really loved. The last one was Raspberry, a little sourish for both of us and as we were already very full we could not finish the sweet ending to our wonderful meal.

Will we go back there again?

Of course, who wouldn’t want to dine in a place where our taste buds were treated well while enjoying great steaks with great company and wonderful skyline views.