Following a brief restaurant closure for minor upgrading works, 665°F at Andaz Singapore is set to usher in a fresh chapter of culinary excellence on September, blending South East Asian flavours and precise craftsmanship. The meat-centric steakhouse, celebrated for its emphasis on artisanal meat cuts, sustainable seafood, and stunning views of the Singapore skyline, is home to one of Singapore’s few PIRA ovens, meticulously heated to its signature 665 degrees Fahrenheit.
Returning to lead the culinary team is Chef de Cuisine Peter Gomez, a seasoned chef with over a decade of experience in some of Asia’s most prestigious kitchens. Chef Peter is no stranger to Andaz Singapore, having been an integral part of the hotel’s pre-opening and opening team in 2017. His return marks a homecoming and signals a new era for 665°F, where his extensive knowledge and passion will infuse the menu with fresh inspiration.
Chef Peter’s culinary journey is deeply rooted in his upbringing in Penang, Malaysia, widely regarded as the country’s food capital. His passion for cooking was ignited at the age of seven in his mother’s kitchen, where he learned the intricacies of flavour and technique. This early start paved the way for a successful career that saw him rise through the ranks at notable establishments, including Michelin-starred restaurant Labyrinth, where he was an instrumental member of the team that earned their 1-star accolade. His talents were recognised early on, earning him the title of Most Promising Young Chef of the Year by the Penang State Chef Association at just 21.
Under Chef Peter Gomez’s leadership, 665°F is set to elevate its menu, offering diners a refined experience that celebrates both tradition and innovation. Guests can look forward to a menu that reflects Chef Peter’s diverse culinary influences, with dishes that showcase the finest South East Asian ingredients and Western cooking techniques.
Central to Chef Peter’s culinary philosophy is the restaurant’s commitment to using certified sustainable seafood, locally sourced seasonal produce, and meticulously selected dry-aged steaks and prime cuts of meat sourced from small cattle ranches around the world. The restaurant’s signature dishes are crafted with precision, many of which are chargrilled or finished in the renowned PIRA oven, which harnesses the intense heat of charcoal and hardwood. Notable among 665°F signature dishes are the Crispy Jumbo Lump Blue Swimmer Crab Cake, generously coated in a rich roasted ssamjang aioli; Traditional French Onion Soup crowned with a decadent layer of melted Gruyère cheese; South Patagonian Toothfish delicately infused with kombu, white miso, and pickled ginger; and succulent Ranger Valley ‘Black Market’ Pure Black Angus Beef from New England, Australia, alongside USDA-Certified Heritage Black Angus Beef from Oklahoma, U.S.A. Complementing the indulgent menu is an exceptional wine list featuring over 400 selections of both New and Old World wines, with an extensive Coravin offering to enhance the dining experience.
