An elevated experience awaits guests at the new sky-high Cellar at Andaz Singapore by Andre Fu Studios.
665°F has been one of the marquee restaurants in Andaz Singapore since the hotel opened in 2017. Designed by the Hong Kong-based André Fu Studio, the space features a winning combination of juicy prime cuts grilled in a Pira oven that’s heated to the eponymous 665°F, a lofty timber-lined ceiling anchored by a dramatic chandelier of globed lamps, and flawless views of Singapore’s skyscrapers and the sea beyond.
The evergreen popularity of the menu means that the restaurant, which seats just 30, is invariably filled to capacity – a happy problem now resolved by the addition of The Cellar, which is also designed by André Fu Studio.
Somewhat unusually, the narrow 1,300sq ft space was, until recently, the engineering plant-room that adjoined 665°F’s principal dining room, its potential now fully unfolded in a remarkable modern take on the classic cellar that holds not just 400 bottles of premium Old and New World labels, but also seats 20 diners in the main dining hall and another eight in an adjoining private room.
