jia ling G.
Google
If one is looking for an upscale steakhouse with panoramic views of the city on the eve of a festive new year , look no further . 665 degrees Fahrenheit has what it takes to fulfil one’s craving for a delicious set lunch , amidst an elegant contemporary dining context . I was glad that my earlier vested efforts to browse online , scouring for various dining venues had not been futile . Clearly delighted I was to have chosen this restaurant where set lunch prices still remain affordable for a 2-3 course meal ($48-59 excluding taxes) and not rocket high especially considering one’s dining experience on the eve of a public holiday .
The set lunch menu had a wide choice for the mains including fish and vegan dishes , a wise inclusion for diners who are not meat centric but pescatarian . My selection for the mushroom chowder as appetiser , cod fish with ratatouille veggies with capers veloute for my main , was an obvious choice for me ,given my preference for a lighter entree to save room for dessert .
The starter dish was the mushroom chowder which was served in a deep ceramic sculptured bowl, a pleasant departure from the usual conventional shallow plate . The deep bowl did the soup justice , and kept the brothy flavours of the chowder intact. Savoury with a hint of olive oil , the mushroom chowder was easy on my palate , had a well balanced texture , and definitely not overly flavoured with heavy cream or butter . It went very well with the crusty sourdough bread even without the dipping sauce . My only regret was not having a picture taken of this dish as I was too preoccupied indulging in the exquisite flavours of the mushroom chowder.
The main dish that followed was the black cod . It simmered in a velvety smooth caper veloute pureed to perfection . The cod fish was soft with the skin still crisp , cooked just right to a mouth watering blend with the ratatouille veggies and scrumptious to the very end .
My other family member who was more meat centric ,raved over his hearty robust steak cooked medium rare with fries . He credited the steak to being well marinated and savoury .
The Granny Smith Apple and Quince dessert culminated in my final quest for a decadent sweet . The warm apple pieces coupled with bits of crumble crust topped with a custard ice cream tasted heavenly .
Though tea and coffee were not included in the set lunch menu , I was delighted to see TWG’s Vanilla Bourbon tea being listed on the drinks menu. A rare find indeed and it’s paring with my ordered dessert , taste wise it was simply an Artful sublime blend of flavours.
All in all , I had a highly satisfactory dining experience , and would certainly hope to make another visit in the future. One last observation , given the classy fine dining ambience , I felt if only the steakhouse could have provided customised designed bag holders for diners to place their carry on bags alongside the tables , it would have certainly completed the visual appeal and aesthetic , levelling the dining ambience a tier up.