665°F at Andaz Singapore reopens on 2 September with new Chef de Cuisine, Peter Gomez, promising a fresh culinary chapter. Chef Peter, with a rich background in Southeast Asian flavors, will blend traditional techniques with modern flair.
The steakhouse continues to focus on sustainability, offering artisanal meats, sustainable seafood, and an extensive wine list while enjoying stunning Singapore skyline views.
Get ready for a gourmet revival at 665°F, Andaz Singapore’s renowned steakhouse, reopening on 2 September. Under the expert guidance of the new Chef de Cuisine, Peter Gomez, you’ll experience a fresh chapter of culinary excellence. After a brief closure for upgrades, 665°F is back, offering its signature blend of Southeast Asian flavors, artisanal meat cuts, and sustainable seafood, all against the backdrop of Singapore’s stunning skyline.
Chef Peter Gomez, a seasoned culinary expert with over a decade of experience in Asia’s top kitchens, returns to Andaz Singapore. Having been part of the hotel’s pre-opening and opening team in 2017, his homecoming brings a wealth of experience and a passion for innovative cuisine that will elevate your dining experience at 665°F.
Chef Peter’s culinary journey began in Penang, Malaysia’s food capital, where he was inspired by the rich flavors and techniques of Southeast Asian cuisine from an early age. His rise in the culinary world includes a key role at the Michelin-starred restaurant Labyrinth, and by 21, he was named Most Promising Young Chef of the Year by the Penang State Chef Association.
At 665°F, Chef Peter will infuse the menu with his diverse culinary influences, blending traditional flavors with modern techniques. The restaurant continues its commitment to sustainability, featuring certified sustainable seafood, locally sourced seasonal produce, and premium dry-aged steaks from small cattle ranches around the world.
You’ll savor signature dishes like the Crispy Jumbo Lump Blue Swimmer Crab Cake with roasted ssamjang aioli, Traditional French Onion Soup topped with melted Gruyère cheese, South Patagonian Toothfish with kombu and white miso, and succulent Black Angus Beef from both Australia and the U.S. Pair your meal with selections from an exceptional wine list featuring over 400 options from both the New and Old Worlds, including an extensive Coravin offering for wine enthusiasts.
665°F will welcome you for lunch on weekdays from 12 noon to 2:30 pm, for specialty brunch on weekends from 11:30 am to 2:30 pm, and for dinner daily from 6 pm to 10:30 pm.
