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Eat Your Way Through The New Andaz Singapore

The New Andaz Singapore has everything from Sichuan food to teppanyaki-style fare to ensure that you're more than well-fed.

2017-11-28 18:09:41 2017-12-09 10:54:02

While most hotels have about at last one in-house restaurants, and maybe a cafe and bar, the newly-opened Andaz Singapore has gone all-out with half a dozen dining concepts under one roof. Christened Alley on 25, the hotel’s food hub consists of 7 distinct shophouse-inspired establishments with a bar, a lounge, and 5 restaurants differentiated by various cooking styles. While payment is separate for each ‘shophouse’, nothing is stopping you from creating your own food trial by moving around the different concepts. Here’s what to eat:

Eat Your Way Through 7 Food Concepts At The New Andaz Singapore
Sichuan-style dishes at Aunties Wok & Steam

Auntie’s Wok & Steam

It’s in the name. This shophouse serves local and Sichuan-style dishes prepared using the traditional Chinese cooking methods of steaming and wok-frying. Also just like in many Chinese restaurants, you can pick live seafood from tanks to be cooked in front of you, only now you know that it’s all sustainably sourced. Besides zi char-style dishes with a Sichuan slant, they’ve also got la mian and dim sum that’s perfect for breakfast or brunch. Favourites include double-boiled beef short rib noodles ($18) that come in an intense broth; mapo tofu ($30) that’s elevated with Alaskan king crab meat; and fiery, mouthwatering steamed eggplant ($14) with tofu and Sichuan dressing. If things are getting a bit too hot here, order their refreshing Pandan iced tea, which comes with a tiny pitcher of housemade pandan syrup. Open all day.

Smoke Peppers Japanese Black Angus beef skewers
Smoke Peppers Japanese Black Angus beef skewers

Smoke & Pepper

Your food trial continues with Asian-style barbecues at Smoke & Pepper. There’s a varied selection of cuisines here, from Japanese Black Angus beef skewers ($35) with soy-mirin glaze and shishito peppers; to a moreish otak-like spiced fish burger ($17) that’s served with Asian slaw and Sriracha-mayonnaise. There’s also some pretty good seafood items coming out of this kitchen – we particularly like the diver scallops ($15/piece) that come grilled with sesame-butter and a squeeze of lime. Lunch and dinner only.

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Lobster mac and cheese at The Green Oven

The Green Oven

Ravenous? The Green Oven is the way to go, with plenty of hearty, sharing mains like braised osso buco ($35) with Barolo wine jus, mushrooms and root vegetables; as well as lobster mac & cheese ($35), prepared with a moreish sauce that’s somewhere between lobster bisque and cheese. The comfort food doesn’t stop there, as desserts like their oven-baked brownies with peanut butter ice cream ($16) will feed your stomach and your soul. The Green Oven’s also open for breakfast, and you can find fresh, cage-free eggs all ways, served with sourdough toast Tiong Bahru Bakery. Open all day.

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The signature pandan chiffon cakes at Andaz come in a variety of flavours

Icehaus

While you get your usual charcuterie, seafood (sustainably sourced), salads and sandwiches at the cold kitchen at Alley on 25, what you want to look out for are the desserts. They’ve got a custom Andaz Chendol Pop ($10) that’s made in collaboration with Bjorn Shen’s Neh Neh Pop. The icy treats are like a chendol magnum, with gula melaka coconut ice cream and red bean caramel swirls encased in pandan white chocolate. Their other signature is their insta-worthy pandan chiffon cakes (from $4.50), which comes glazed in luscious, Asian-inspired flavours like banana, taro, black sesame and coconut. Open all day.

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Kurobuta pork chop with Fuji apple puree at Plancha’Lah!

Plancha’Lah!

End your day on a high note with a plancha/teppanyaki-styled dinner theatre. On offer at this concept are a range of 5-course dinner sets (from $108/pax), prepared in front of you on a plancha. Items include sweets Japanese fruit tomato served with pine nuts, balsamic, and basil; tender Kurobuta pork chop with Fuji apple puree; and A4 Saga Wagyu sirloin. There’s also a vegetarian set, with courses like wild mushroom papillotte and green asparagus with truffle butter. Dinner only.

Bar Square

Drink up a spectacular view of the city with a tipple in hand here. Cocktails here come with spirits that have been infused with local ingredients like their signature Lau Pa Loma ($16), a mezcal-based drink with a one-two punch of citrus and smoke; or the Irish Kopi C ($16), a tribute to the local Nanyang-style coffee with Irish whisky. Not a cocktail person? Try the Andaz Pale Ale ($8), the house brew that’s been produced in conjunction with the local Red Dot Brewhouse. Open 12pm-12am.

Sunroom

The lounge area of the hotel, head here to order signatures from the various other concepts and enjoy a sun-bathed evening while luxurating in the gorgeous space designed by Hong Kong-based architect and interior designer Andre Fu. Lounge hours are 5-7pm.

Alley on 25

Andaz Singapore. 5 Fraser Street, Singapore 189354.

Tel: +65 6408 1234

Before writing about food, Weets wrote about music, and is still waiting patiently for the day he spontaneously develops synaesthesia so he can reconcile the two.