665°F at Andaz Singapore is set to reopen on 2 September, promising a fresh chapter of culinary excellence under the guidance of its new Chef de Cuisine, Peter Gomez. After a brief closure for upgrades, the acclaimed steakhouse returns with its unique blend of South East Asian flavors, artisanal meat cuts, and sustainable seafood, all complemented by stunning views of the Singapore skyline.
Chef Peter Gomez, a seasoned culinary expert with over a decade of experience in Asia’s top kitchens, rejoins Andaz Singapore, where he was part of the hotel’s pre-opening and opening team in 2017. His return marks a homecoming, bringing with him a wealth of experience and a passion for innovative cuisine that is set to elevate the dining experience at 665°F.
Born and raised in Penang, Malaysia’s food capital, Chef Peter’s culinary journey began in his mother’s kitchen at just seven years old. This early exposure to the rich flavors and techniques of Southeast Asian cuisine fueled his rise in the culinary world, including a key role at the Michelin-starred restaurant Labyrinth. At just 21, he was named Most Promising Young Chef of the Year by the Penang State Chef Association.
At 665°F, Chef Peter will be infusing the menu with his diverse culinary influences, blending traditional flavors with modern techniques. The restaurant, known for its commitment to sustainability, will continue to showcase certified sustainable seafood, locally sourced seasonal produce, and premium dry-aged steaks from small cattle ranches around the world.
Signature dishes at 665°F include the Crispy Jumbo Lump Blue Swimmer Crab Cake with roasted ssamjang aioli, Traditional French Onion Soup topped with melted Gruyère cheese, South Patagonian Toothfish with kombu and white miso, and succulent Black Angus Beef from both Australia and the U.S. Complementing these dishes is an exceptional wine list featuring over 400 selections from both the New and Old Worlds, with an extensive Coravin offering for wine enthusiasts.
665°F will be open for lunch on weekdays from 12 noon to 2:30 pm, for specialty brunch on weekends from 11:30 am to 2:30 pm, and for dinner daily from 6 pm to 10:30 pm.
