Find your favourite cut of Hanwoo beef at 665F steakhouse

For $198 a person, you get four courses, including a main course of four cuts of Korean beef. Read more at straitstimes.com.

SINGAPORE – Restaurants have been putting Korean beef and pork on their menus since the authorities started allowing imports from South Korea’s Jeju Island in late 2025.

Most people get their fill of Hanwoo (beef) and Handon (pork) on trips to South Korea. But to be able to have it here any time is a treat. A good value set can be had at 665F, a steakhouse at Andaz Singapore.

I am drawn to it as it offers Boudulgyeol Hanwoo, from cattle raised on volcanic pastures in Jeju. On a trip to the island in 2024, I had a magnificent lunch at a restaurant serving that beef, a neighbourhood place with zero tourists. And then I sighed as I perused the meat in the adjacent butcher shop – there was no way I could bring any of it back.

The Boudulgyeol Hanwoo Experience at 665F was meant to run until the end of February, but has become a permanent offering on the menu. That, the hotel says, is because of demand. You can see why.

For $198 a person (minimum two to dine), you get four courses. First up is Hanwoo Tartare made with chopped up tenderloin. The nashi pear, shallots, sesame oil and toasted pine nuts do not get in the way of the beef, which has a unique sweetness. I would ignore the egg yolk – it gets in the way of the delicate flavour of the meat.

The main course presents four cuts of Hanwoo – ribeye cap, chuck flap, eye of ribeye and tenderloin – simply grilled. And here is where you can taste each cut and figure out which ones you like best. From my meals in South Korea, I have come to the conclusion that chuck flap is the best cut, offering deep flavour and a satisfying springy texture. That is borne out by my meal at 665F.