Roger le Goeland •
31 May 2014
Moving here from London, it was hard to give up great steaks cooked properly (e.g. in a Josper grill). When you see how packed Goodman's is even on weeknights, you wonder why Singapore doesn't have an equivalent. Even places that supposedly specialize in steak (Bedrock Bar & Grill, I'm thinking about you) serve desperately thin, small pieces of meat, cooked at too low heat, without much flavour...
...until Bistecca came along. Not quite a Josper grill, it's more the giant flame around the meat kind of place, but the effect is the same.
Go for the costata, not the bistecca - it's tastier, softer and takes better to that method of cooking. Medium will keep it nice and red on the bone whilst ensuring the fat will actually melt into the rest of the meat and you'll get a nice crust. No information on what beef it is, but it definitely has enough flavour to be worth the 180++. A costata should feed three.
The only issue I have with the place is the high priced wine list. I think there are only 2 bottles below 90++.
Nice atmosphere inside suitable for a business occasion or a date, but I still prefer sitting outdoors between the cypresses after the sun has set.