Having steak can be a confusing affair. Not only do you have to contend with the many different kinds of cuts (filet mignon, striploin, ribeye...), there are also factors like aging, marbling score, and more. Finding the perfect combination that makes you fall in love at the very first bite can be time-consuming, but Bistecca Tuscan Steakhouse has taken the various factors out of the equation, and is presenting diners with what they claim is their idea of a perfect steak.
What is it: Joining the fray of steakhouses in Singapore is Bistecca Tuscan Steakhouse. But unlike your standard issue steakhouse, Bistecca specialises in only one type of steak, the bistecca Fiorentina, famed regional dish of Tuscany, Italy, thus making it the first of its kind in the frankly oversaturated steakhouse scene in Singapore.
PR speak: "Our exclusive Wagyu-cross is organic fed under the highest quality control standards, to produce an ultra-premium beef of exceptionally fine texture with a high (but not too high that it doesn't melt) marble score, all achieved without sacrificing flavour" the menu proudly proclaims. The meat is then dry-aged and cooked over a wood-fired grill, Tuscan-style, for the "perfect balance of taste, texture and tenderness".
Must-try: The bistecca Fiorentina might be Bistecca's claim to fame, but don't dismiss its menu of starters and pastas as the supporting cast quite just yet. Toasted homemade Tuscan country bread brushed with garlic and topped with crushed tomato and creamy burrata (S$18) makes for a lovely start to a meal, and a must-try especially since executive chef Fransesco Mansani has been touted as a master in Tuscan-style breadmaking; even the complimentary table bread was wonderful.
Chef Mansani is also evidently well-versed in other traditional Tuscan delights such as pastas; the tagliatelle with pork rib ragout (S$25) is most excellent, surprisingly light with oodles of homemade pasta, tender pork shreds and a savoury sauce. The black squid ink risotto with prawns and pistachio (S$25) has been named a chef's favourite, but we unfortunately did not get a chance to try it for ourselves due to more pressing needs, like savouring a certain famed Fiorentina.
And the massive 1.2kg t-bone steak (serves 2-4 depending on your appetite) did not disappoint. The Australian meat, with a marble score of 6, is an impressive sight when served, sliced to reveal its medium-rare pinkness and rich marbling with a charred crust. The first bite reveals intensely flavoured meat that's robust and tender with a lovely smoky aroma conferred from the wood-fired grill. Never mind its generous portioning -- you'll be polishing your share off in no time. Of course, if you prefer not to share, a 300g tenderloin (S$58) and 400g rump (S$48) option are also available.
If you have room for only one dessert, make it count with the tiramisu (S$12), which comes served with coffee custard. We're not usually fans of tiramisu, having had one too many watered-down versions, but Bistecca's stellar rendition puts our faith back in the dessert again with its incredibly smooth and velvety texture and rich flavours.
Verdict: Definitely our favourite new restaurant so far this year. We paid a return visit on a crowded Saturday night, and food quality was just as impeccable as ever, if not better, than our initial media tasting. And for the quality of food and portions you're getting, those prices are absurdly reasonable.
Bistecca Tuscan Steakhouse, 25 Mohamed Sultan Road, +65 6735 6739, www.bistecca.com.sg