Tag Archives: steakhouse

Bistecca Tuscan Steakhouse

Open just three months, Bistecca Tuscan Steakhouse on Mohamed Sultan Road specialises in authentic Tuscan cuisine, including bistecca fiorentina – charcoal-grilled T-Bone steak that weighs in at more than 1kg.

The deliciously tender fillet steak

I’d like to go with a huge group of people, just so that we could order everything on the menu. There are plenty of options for non-steak-lovers, but both of us were in a beefy mood, so we decided on the fillet steak instead of the bistecca. We could then order our steaks as we preferred (mine was medium rare, D medium). The beef is organic, dry-aged Australian Wagyu-Holstein. Highly marbled, the thick fillet steak came out perfectly cooked, and so tender you could have used a butter knife to cut through it. And it tasted so good that you didn’t either of the two condiments that each steak comes with. The steaks don’t come with anything – we were recommended the mashed potatoes but decided on char-grilled asparagus with lemon oil which came out as five thick spears, perfectly cooked so that they still had some crunch to them.

Char-grilled asparagus with lemon oil

We shared a starter of heirloom tomatoes, rocket, burrata and parma ham. I think tomatoes are one of the basics that any good restaurant should have access to, and the heirloom tomatoes in our starter tasted like they had just been plucked off a vine basking in the Southern Italian sun. The acidity and sweetness from the tomatoes was perfectly balanced with the creaminess of the burrata, the pepperiness of the rocket and the saltiness of the parma ham.

Chocolate lava cake with candied orange peel

We wisely shared the first course, because we then had space for dessert. I had the chocolate lava cake with candied orange peel and D had the chocolate mousse tart with salty caramel. A small and beautifully sweet way to end a splendid meal.

Chocolate mousse tart with salted caramel

A true taste of Italy that took us back to our recent trip to Florence, this is definitely a place we’ve earmarked to go back to for more.

Bistecca Tuscan Steakhouse
25 Mohamed Sultan Road
Tel: +65 6735 6739


Cut Singapore

The insanely good bone marrow flan 

Wolfgang Puck’s Cut Singapore is our new favourite restaurant if we’re in the mood for a great steak.

They’ve really managed to get it right. Dark modern interiors, competent and fun staff, incredibly good produce cooked phenomenally well.

Our favourites:

THE BONE MARROW FLAN. My friend C said she would go there just for this dish alone and you know what, I would do it too. I love bone marrow but can understand why some people are a bit terrified of the gelatinousy goodness. This dish would seriously convert anyone. Executive chef Joshua Brown has incorporated the bone marrow into a silky light custard that’s served in the bone, with an intense mushroom marmalade and capers and with a fresh parsley salad. Perfection on a plate.

Blue fin tuna tartare, with avocado, wasabi aioli, ginger, togarashi crisps and tosa soy.  OK so this isn’t exactly steak but I tried it on the firm recommendation of D, who convinced me by ordering it on three occasions. The Blue Fin is farmed, which is great from a sustainability perspective and doesn’t lack in flavour which is doubly great. It’s a piece of artwork when it arrives at your table and is almost so pretty you don’t want to mess up the plate (but inevitably do). Wonderfully simple, clean flavours.

The meat tray with my Japanese wagyu steak

Cut serves true Wagyu beef from the Shiga Prefecture, Honshu, Japan. The marbling in the beef is an absolute marvel – you just  know will give that succulent melt-in-your mouth texture with that explosion of flavour. And you get to select your steak from a meat tray which the waiters will happily walk you through.

For those of you who are not wagyu converts, Cut also serves a variety of beef from Australian Angus to USDA prime to  and even Australian and American wagyu. Try the bone-in cuts – the flavour of the marrow seems to permeate the beef and as you get to the meat near the bone it always seems more tender and tasty.

Cut Singapore
Marina Bay Sands Hotel Singapore
10 Bayfront Avenue, Singapore
 Tel: +65 6688 8517
Only open for Dinner:
6 p.m. – 10 p.m., Sunday – Thursday
6 p.m. – 11 p.m., Friday & SaturdayBar & Lounge
Opens at 5:30 p.m., nightly