Alley on 25: New food cluster at Andaz Singapore Hotel by Hyatt

By HungryGoWhere July 11, 2021
Alley on 25: New food cluster at Andaz Singapore Hotel by Hyatt
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Andaz, a luxury lifestyle hotel brand by Hyatt, recently opened its first outlet in Singapore. Occupying levels 25 to 39 of the DUO Tower, the hotel doesn’t just offer luxe rooms to stay in, but also a wide range of dining options, including mini food enclave Alley on 25 and premium steakhouse 665°F.

Perched on the 25th floor of Andaz Singapore, Alley on 25 comprises seven distinct dining/drinking concepts — a lounge, a bar, and five restaurants. each offering cuisine prepared in a distinct way. Despite each concept’s distinct look and personality, they never feel at odds with one another; the space feels fluid and cohesive.

If you like smoky, grilled food, check out Smoke & Pepper, Alley on 25’s dining concept that showcases Asian-inspired barbecue specialties prepared from a show grill kitchen. Dig into barbecue fare such as the Seabass Fillet (below), which posseses a lovely smoky-tangy-spicy flavour, and is served otah-style. We also recommend their Black Angus Beef Skewer ($28).

Alternatively, you can head over to Plancha’Lah!, a dinner-only concept that offers five-course dinner sets, prepared and served from a plancha (open hotpolate). Several dishes to look out for are Hokkaido scallops in truffle buttle, and A4 Japanese Saga wagyu sirloin.

Seeking Asian flavours? Auntie’s Wok and Steam shines the spotlight on dim sum, as well as rice, meat and hand-pulled noodles with a Szechuan twist. Curiously, they also offer sustainably-sourced live seafood. Highlights include double-boiled beef short rib noodles ($18) and mapo-silken tofu with Alaskan meat ($30).

At The Green Oven, you can expect hearty comfort food, all prepared from a single green Beech oven in the centre of its kitchen. They offer comfort dishes fit for sharing, such as braised lamb shank ($35), spring chicken ($35), and black mussels ($35).

Icehaus is the concept to head to if you love your cold dishes. The restaurant offers a selection of charcuterie, sustainably-sourced seafood, salads, sandwiches and desserts.

It is here you can find the Andaz Pop ($10, above), a collaboration between Andaz Singapore and celebrity chef Bjorn Chef’s popsicle concept Neh Neh Pop. The gula melaka-inspired dessert, which features palm sugar-coconut ice cream and red bean-caramel filled popsicle, is rich, sweet and delicious.

You can also head to their lounge, Sunroom, to enjoy various dishes offered at the different concepts. It’s a great place to unwind — natural light spills through the windows to lend this place a warm glow, adding to its airy vibe.

Stuffed and simply want a drink? Head on to their bar, BarSquare, for a series of drinks that have been given a local touch.

If nothing at Alley on 25 appeals to you, you might want to check out the hotel’s premium steakhouse 665°F, which, in addition to serving up halal-certified prime cuts and sustainable seafood, also grants diners an unblemished view of the Singapore skyline.

If you’re here, don’t jump straight to the mains; make time for their very solid starters, our favourites of which are the Hokkaido Scallop ceviche ($39) and the Prime Beef Carpaccio (with truffle shavings, pictured above).

Once your appetite has been succificicently whet, you can feast on their substantial mains, such as Dry-aged, grass-fed Irish Ribeye (350g, $49), Dutch Milk-fed Veal Chop ($49), or Australian Lamb Chops ($55). However, we recommend you skip the Atlantic Salmon ($39), which is rather bland.

Even though Andaz Singapore is a new kid on the block, its range of dining offerings looks like one of the most varied for a luxury hotel in Singapore. The food quality is decent and prices are reasonable, and, given the variety of cuisine on offer, is likely to offer something for everyone.



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