Feeling particularly carnivorous? Then man up and rip into Italian restaurant Bistecca Tuscan Steakhouse’s all-new bad boy: the Bistecca Fiorentina Double Cut, Singapore’s largest steak.
This hunk of Wagyu-Holstein T-bone ($358), roughly 2.5 kilos and at least four inches thick, is simply rubbed with extra virgin olive oil and Tuscan salt before being charcoal-grilled, rested, then carved tableside. It’s accompanied by sauces made in-house like salsa verde, red pepper and tomato compote, aioli and porcini mushroom, as well as a range of mustards if you prefer. Challenge accepted.
The steak specialist has also gotten itself a brand new bar manager/chief mixologist, Jonathan Mark Chu, who’s devised a cocktail menu with winners like A REAL Apple Martini ($24), and a signature Bistecca cocktail ($20), a uniquely savory concoction of Hendrick’s gin, homemade beef consommé, lemon juice, Worcestershire and Tabasco, finished with a touch of salt and pepper.
