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Bistecca Tuscan Steakhouse Singapore Yelp Reviews
Latest Reviews On Yelp
11 Reviews
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Celebrated my sons restaurant here.
Waiter recommended the perfect wine for the steak.
Be the first to ReplyThe best (and perhaps only?) place in Singapore for
The best (and perhaps only?) place in Singapore for devouring bistecca fiorentina. However, for other beef cuts (eg. tomahawk, rib eye), the pieces served at the American houses (Wolfgang, Cut, even Morton's) tend to be more flavourful. Delicious slides include purée, frites, and spinach. Too bad they don't do any bone marrow dishes anymore. Impressive list of Italian wines. Smooth service even if not extremely proactive.
Be the first to ReplyAfter the fiasco with the reservations we decided it was
After the fiasco with the reservations we decided it was only fair to give them another chance. After all the food is really good. We had for starters the scallops, octopus and ravioli. Loved the first 2 but not so much the ravioli (personal taste), the rest of my party loved it. And of course we had to have the costata. Absolutely divine, definitely as good as I remembered it to be. To end we had tiramisu and Panna cotta. The tiramisu is delicately flavored and absolutely delish. I'm not much of a Panna cotta person but it was still good. All in all I'm glad we went back. I would urge you to make reservations beforehand as it is busy. #maneklady #manekeats
Be the first to ReplyHad a very nice dinner here.
Wanted something different so we tried this place and was very happy with the food and atmosphere. Meat and cheese board appetizer was excellent, followed with a tasty mushroom risotto for our past dish. For the main entree had the Wagyu steak which melted in your mouth, so tender and tasty it was an excellent choice, never used one of the dipping sauces it was so good by itself. Staff was very nice and I was glad I made a reservation as the place filled up fast. I would definitely return and recommend.
Be the first to ReplyBy far the best steak restaurant in Singapore.
Forget Morton's and the rest. The ambience, food quality, and service were outstanding. Ambience is a casual yet trendy modern European feel - anyone would be comfortable here in a suit or khakis. Definitely a great alternative to other stuffy steakhouses. Sorry Morton's, I grew up eating your steak in Chicago but it's time to say goodbye. Now for the main event: we ordered the 1.1kg bone-in ribeye and it was heavenly. Cooked to a perfect medium rare, the meat was the definition of what a fine steak should be. They offer a selection of steak sauces on the side but please skip them and enjoy the beef directly (btw, ever wonder why every filet mignon comes with bearnaise sauce? Because filet has NO flavor!). Side dishes were equally brilliant - mushroom risotto, mashed potatoes and creamed spinach paired nicely with the steak. Had a blended super Tuscan which brought the whole meal up a notch. The hostess, waitstaff, and bartenders are fantastic and are clearly a cut above typical Singapore restaurant staff. My first time dining here and it certainly will not be my last - bravo!
Be the first to ReplyWas roped into the 1.
1kg wagyu steak at $180!!! It's not the Wolfgang of New York standard but is still pretty darn good. Still to try the new SG location. Anyways this one here at Bistecca was spot on in terms of rareness and along with its assortment of sauces salt etc ensured that every tastebud was catered for. For me I think it was just too much. Yes you can have too much of a good thing. When it's of that price and quality you really want to enjoy it. Not force to eat it cuz u spent so much on it.. lol anyhooo Bitesticca serves a pretty mean steak I would definitely return for more
Be the first to ReplyYum. Love the steak here and the phenomenal wine list. I
Yum. Love the steak here and the phenomenal wine list. I love having a wide selection of Barolo. FYI. The burrata should be shared between four people, no less as it is just too big. Creamed spinach is dynamite.
Be the first to ReplyI had looked forward to going here for quite some time, so
I had looked forward to going here for quite some time, so was disappointed, unfortunately. This is based on *one visit*, so hopefully won't discourage others from trying it (as most others have positive reviews). Also, this may just be how it is in Singapore at this kind of restaurant!Food: The quality was top notch and prepared perfectly.Drinks: I only drink wine but found the selection to be good =)Service: They texted me to remind me of my upcoming reservation. I like this, except... The text also said the table would be turned over 2 hours after. I found this rude and made me rethink going. I am not a slow diner, but it is typically just me as I travel by myself a lot. I don't want to pay a lot to feel rushed.Service (continued): They sure didn't seem to be in ANY rush when I got there. Not only was the place not fully booked, I wound up waiting. A lot. On everything. I got my wine and then about 15min later, my first course (delicious). I was done with the first and waited for ~22min more before I finally waved someone down. They cleared my plate. I didn't keep track at this point, but my steak (main) finally showed up as I finished my glass of wine. I asked this person (because who knows where my wait staff went) for another. I don't like a steak without wine. Unfortunately, this took a very long time. Steak was cold by the time I got the second glass. Overall I was stuck there for over 2 hours when I didn't WANT to be.Ambience: It has a lot of promise, and this may be regional, but I found it filled with families with kids (a Sunday night) that were terribly behaved (a lot of shouting). There is not much the restaurant can do about this, however, so I try not to ding them for it but will warn others (or let parents know, hey, this is a good place for kids).So I wound up spending over 2 hours, over US$100, for a rather stressful, loud, drawn out meal in which I had to flag waitstaff down constantly. Thankfully the food was good! When I'm back in Singapore next, I will walk by and see how full it is. If they can happen to fit me in and its quiet, great.
Be the first to ReplyTaking off a star.
Last meal here wasn't as good as previous visits. Not sure what's happening but food seems to be dropping in quality. For the price it should be perfect every time. Steak was tough and not the quality expected.
Be the first to ReplyThere's actually very few places to have a decent steak in
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...
Be the first to ReplyInside an unassuming storefront,Bistecca Tuscan Steakhouse
Inside an unassuming storefront,Bistecca Tuscan Steakhouse is a slick room that goes back farther than you think. While the specialty here is steak and in particular a tomahawk with a choice between a Japanese Wagyu ribeye and an Australian Porterhouse. We chose the Porterhouse, as it is closer to the cut I would expect in Italy. We started with a couple of apps - Grilled prawns wrapped with lonza with fennel and an arugula salad with prosciutto and straciatella cheese. Both were excellent. In addition to the steak, we also tried a couple of pasta dishes, which were actually very good - the pumpkin ravioli tasted very fresh and light. The tagliatalle with oxtail was hearty and also excellent. The wine list here is basically all Italian and there is a good range of choices, and the Nebbiolo wine (same grape used in Barolo) drank beautifully for under $200. As for the steak, well, it was good, but I wasn't blown away! It was decent but I just wasn't impressed, especially for $188. The cut had too much fat and not as flavorful as I expected. Desserts here are solid, and we were not disappointed by the 2 classics - tiramisu and panna cotta. So far, I am been to Bedrock and Bistecca and while both have been good, they haven't been great. And service at both places could be improved. So while the steak was a little disappointing (and expectations were very high), the apps, pasta and dessert were all solid.
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