There's actually very few places to have a decent steak in - Bistecca Tuscan Steakhouse Singapore - Buy Reservations
Getting a Reservation at Bistecca Tuscan Steakhouse Singapore for Today or Tomorrow is Easy!
Buy a verified reservation at Bistecca Tuscan Steakhouse Singapore from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Singapore's Best Restaurants that are most frequently booked by customers of Bistecca Tuscan Steakhouse Singapore
Ranked #12 in Singapore's Best Restaurants.
Ranked #23 in Singapore's Best Restaurants.
😍 5/5 - There's actually very few places to have a decent steak in
By 👻 @Mouette G., 05/25/2016 3:00 am
|
There's actually very few places to have a decent steak in Singapore. There's a lot of places that offer some kind of slab of fairly young beef, not or little dry aged, and fried using methods that do not give the high heat required to get a good char on the meat whilst keeping the insides red or pink (like the Josper grill that has conquered all the London steakhouses). For example, the steak served at a famous 313 Somerset steakhouse is a travesty for the price, it's just flashed on a warmish pan, I can do that at home (and better; I'd actually leave the pan on the fire for several minutes before putting on the steak, so it's hot enough to char the meat, not end up with a greyish slab of depression).This you should bear in mind, because it explains the pricing. Yes, $188 for a 1.1kg steak is not cheap. Yes, the main pieces - Costata, Bistecca - are not dry aged, not significantly that I could taste anyway, but you do get the option of a 45-day aged Angus for $60. As for the cut it's pretty simple: "bistecca" is a T-bone, which is slightly less tasty and has more bone, and "costata" is a ribeye, which should be your default order at any steakhouse as it has the most flavour, although it is quite fatty (doubly so since this is a wagyu breed with plenty of marbling). The fat in the ribeye is where the flavour concentrates when you dry age the cut. T-bones are fillet and strip steak attached to a bone; both cuts are very soft and tender but lacking in flavour compared to the ribeye; considering the ribeye is cooked properly and therefore will also be tender, the tenderness of fillet However, the flame grilling method is sufficient to get the right char on the thick cut steak which qualifies Bistecca as a "decent steakhouse" in my view. It's literally a wood fire built in their kitchen, with a grill on top, and the steaks on the grill in the middle of the flame. It's a shame you have to choose between dry aged and charred crust (the Angus is 300g, too thin for a proper crust to develop) but at least both are an option. The sides are what you expect when you pay $15-25 for high end Italian in Singapore. Honestly they could serve mac and cheese from a tin and I wouldn't care, since I come here for the steak and barely touch the sides. But they are very good (I miss the lentils and sausage, if you're reading this, Bistecca chef), and could be a meal by themselves if necessary. The interior is original, thoughtful, interesting, it goes beyond the "Nordic minimalist" look that you get everywhere and where it's hard to draw a line between fast food joint and cool modernism. Cow hide on the floor, hilarious paintings on the walls. Service is prompt and knowledgeable, including knowing about how a thick cut steak will be rawer close to the bone and thus might need a bump up in doneness versus your usual. This gives the place a much friendlier and more fun feel than the "big name" steakhouses like Morton's or Cut. If you prefer the 5* hotel feel, you might not enjoy Bistecca, it's more of a quirky boutique hotel. I personally love it.What could be improved? Simple: dry-age the costata for 45 days as well (or go wild: 60 days!), and charge me extra for it (because I know how expensive storing something for months is in Singapore, especially with the humidity). I'll still buy it, because there's no alternatives except maybe a couple of items on Cut's menu. Bistecca would not, or barely, be competitive against the institutions of London or New York (like Goodman's), but it's offering enough to be THE steakhouse of reference in Singapore as far as I'm concerned. I just think it's a shame that you can source dry aged meat and you don't bother on your flagship cut. I also miss the cypresses or whatever trees were shading the front porch...
0 Replys
0 Comments |
Be the first to Reply |