Bistecca is my favorite steakhouse in Singapore hands down. It uses a breed of Australian wagyu that has an intense beefy flavor. It is also very tender without crossing the fatty wagyu territory. The beef tastes like it was dry-aged even though the restaurant claims otherwise? Our portion is a little more sinewy than usual, but overall, still an excellent porterhouse. I should add that the sauces are integral to the steak experience. The 4 sauces – pepper, mustard, salsa verde (looks more like Chimichurri) and horse radish, add a much needed variation to a dinner that could easily become monotonous due to the strong flavors.

While the portion is great for 2-3 people, I would argue that you can easily share it between 4-6 people since it is not so much about eating a lot of beef as it is about enjoying the quality. Combined with the sauces and wine, you have pretty much the makings of a memorable steak dinner.

The lamb received the same treatment as the beef in that it is pink from edge to edge but the fat is rendered very well. Definitely a great alternative to beef.

Now, if I have one complaint, it is the chicken. Despite being really well seasoned, the breast meat was dry. Our waiter conveyed our feedback to the chef and his response was "that’s just the way that chicken breast is done". Really? Have you tried Hainanese chicken before? Sure, I shouldn’t be ordering chicken at a steakhouse, but that is no excuse to screw it up. How unfortunate….

Interestingly, my parents did not enjoy the steak because they thought it was too rare and they are used to a medium doneness.