BISTECCA TUSCAN STEAKHOUSE

The location of this restaurant is really great. It's right here at Clarke Quay. There are bars along the road and the Singapore River is right next to it. It feels very romantic! The steak is also very good. The medium rare is just right! It melts in your mouth! The sauce tastes great too. Other side dishes are also very good.

Happy second time!! Group finished 1.1kg T-bone steak Production is still very stable It should be my favorite Italian steakhouse at the moment ▪️ғɪᴏʀᴇɴᴛɪɴᴀ ▫️𝟷.𝟷ᴋɢ sɪɢɴᴀᴛᴜʀᴇ ᴛ-ʙᴏɴᴇ /𝟷𝟿𝟾 Australian black-haired wagyu Tajima beef pedigree 420+ sky-grain-fed BM6 grade, not too fat, but every bite is tender and juicy Thick cut in traditional Tuscan style, crispy on the outside and tender on the inside, with caramel cream-like fat aroma, more wild meat flavor, dipped in sea salt and cumin, it is extremely fresh and fragrant Steak side dishes: ▪️ᴀsᴘᴀʀᴀɢɪ ▪️ʙʀᴏᴄᴄᴏʟɪɴɪ Asparagus with herb hollandaise sauce (sᴀʟsᴀ ʙᴇʀɴᴇsᴇ) The sauce is smooth and rich Broccoli sprouts with Parmesan cheese ▪️ʙᴜʀʀᴀᴛᴀ ▫️𝟹𝟶𝟶ɢ, ʜᴀɴᴅ-ғᴏʀᴍᴇᴅ ʏᴏᴜɴɢ ᴍᴏᴢᴢᴀʀᴇʟʟᴀ, ʀᴏᴄᴋᴇᴛ sᴀʟᴀᴅ /𝟺𝟶 (ᴀᴅᴅ ᴘʀᴏsᴄɪᴜᴛᴛᴏ ᴅɪ ᴘᴀʀᴍᴀ /𝟷𝟼) The biggest burrata cheese I've ever seen, still very fresh Cut the snow-white and flexible small bag, the shredded mozzarella mixed with fresh cream inside slowly flows out, the taste is refreshing and smooth, the milky aroma is rich and the taste is sweet, it's so cold and delicious! Because it is a light cheese, it is usually paired with ingredients with a strong flavor to highlight its freshness and mellowness. Paired with olive oil and arugula, it is very fragrant. The Parma ham added separately is full of it. It is pink, thin, salty, fragrant and oily. To be honest, I feel satisfied after eating the appetizer. It is as amazing as the steak. ▪️ʙʀᴜsᴄʜᴇᴛᴛᴀ ▫️sᴍᴏᴋᴇᴅ ᴇɢɢᴘʟᴀɴᴛ, ᴍᴀʀɪɴᴀᴛᴇᴅ ʀᴇᴅ ᴘᴇᴘᴘᴇʀs, sᴛʀᴀᴄᴄɪᴀᴛᴇʟʟᴀ, ʙᴀsɪʟ /𝟷𝟾 The roasted sourdough is crispy on the outside and chewy on the inside. Spread a layer of smoked eggplant puree and mix it with basil and sweet pepper. It is a bit soft and smooth. The overall balance is good. It is delicious but not memorable. The new sommelier lady carefully selected the red wine to match the meal. This meal suddenly feels like a ritual.

This is what a high-end steak should look like, okay? Traditional Tuscan style, wood-grilled at high temperature The surface is slightly charred and full of the aroma of charcoal smoke The taste is just right, tender and chewy, the gravy is rich, the fat seeps out slightly, but not greasy It is medium-rare with a light pink color Paired with four homemade sauces: mustard cream/Thousand Island salad dressing/Argentinian green sauce/red wine calf sauce But the best match is cumin sea salt!