From now till October 17, contemporary steakhouse 665˚F at Andaz Singapore plays an ode to Austria with a special five-course menu ($145 per diner) where gourmands can savour the creations of Gault & Millau Austria’s Chef of the Year 2021 chef Max Stiegl as he presents Austrian classics with a twist.
Starting off the five-course lunch and dinner is sourdough bread with grilled paprika and marjoram, which are typical Austrian herbs and ingredients playing a key role in chef Stiegl’s dishes, which he hopes can transport diners to Burgenland where he resides, right in the heart of the Austrian countryside. Burgenland is a region renowned for its rich tradition of viniculture with nearly 3,000 years of history. Chef Stiegl himself owns a vineyard close to his restaurant.
His first course of ratatouille is reinterpreted with Viennese vegetables recommended to pair with Stift Göttweig, Blanc de Blancs, Kremstal, 2019. Diners opting for wine pairing at $95 per diner can enjoy a different Austrian wine with each of the five dishes.
The next dish of Oafish comprises poached eggs, celery, herbs and crumble. A Tement, Kalk und Kreide, Sauvignon Blanc, Südsteiermark, 2021 goes with this traditional Austrian meal eaten during Lent.
The third course Ritschert sees smoked eel with barley and beet, which could be paired with a glass of Pittnauer König, Rosé, Burgenland, 2020.
The pièce de résistance is the Chicken In The Bubble, which is chicken cooked inside a pig’s bladder with duck liver and truffle, showcasing chef Stiegl’s daring “anarchist” approach to cooking that he is known for. Diners with a penchant for traditional Austrian cream cheese and grilled pumpkin, could swop the chicken dish with the Liptauer pumpkin, which has chilli and lime in the mix. Both of these dishes are recommended with a glass of Moric, Hausmarke Rot, Burgenland, 2017.
Ending the course is a Viennese bread soufflé with orange liqueur and corn ice cream. The Kracher, Auslese Cuvée, Burgenland, 2020 pairs this dessert.
For reservations, please call 6408 1255.
