Inside 5 On 25, Andaz Singapore’s New Restaurant

Patrons here are served fine Cantonese fare and top-notch teas in a stylish yet nostalgic setting.

The main dining room at 5 On 25. (All photos courtesy of Andaz Singapore)

Andaz Singapore may be known for its alfresco rooftop bar Mr Stork, but the latest addition to the hotel’s culinary lineup, 5 On 25, is no less intriguing. Open for lunch and dinner, the 25th-floor Cantonese restaurant replaces Auntie’s Wok and Steam in a space revamped by André Fu, the Hong Kong–based star designer who was also responsible for the rest of Andaz Singapore’s interiors.

Fu invoked the memory of traditional Chinese restaurants and teahouses he once frequented as a child to create a modern Chinese supper club that nods to 1950s Singapore in its detailing. A whimsical color palette of ruby red, dusty pink, and emerald green is complemented with textures such as velvet, lacquer, and wood, while bespoke fittings range from oak wall panels to modular bronze chandeliers and rattan-backed chairs. The venue seats 70 patrons in the main dining area and 12 and eight diners in two private rooms; its windows frame views of nearby skyscrapers and the shophouses of Kampong Glam.

Left to right: The arrival area at 5 On 25; a dining booth.

5 On 25’s marinated jasmine tea–smoked duck, a signature dish.

Another specialty is fried bird’s nest with crabmeat and double-boiled matsutake stock.

Malaysian head chef Lim Hong Lih trained at two of Singapore’s top Chinese restaurants: he got his start as a kitchen hand at Li Bai before working for nearly two decades at the acclaimed Summer Pavilion, where he rose to the rank of assistant head chef. Now, Lim prepares classic Cantonese favorites with a twist. Menu highlights include the jasmine tea–smoked duck, superior-grade Indonesian birds’ nest stir-fried with Sri Lankan crabmeat (served alongside double-boiled matsutake and chicken stock), and fried Boston lobster claws with homemade chili sauce. Meanwhile, scallop siu mai, honey-glazed char siu puff pastry, and deep-fried lobster roll come courtesy of dim sum chef Peh Teik Seong. Lim and his kitchen team have chosen to use sustainably sourced ingredients as much as possible; guests will not find shark’s fin on the menu.

Also of note is the selection of loose-leaf teas curated by in-house tea sommelier Li Guan Yi. Patrons can wash down their meals with vintage 21-year-old Pu’er or 5 On 25’s signature tea — an aromatic blend of oolong, goji berries, osmanthus, longan, and high-altitude snow chrysanthemum.

More information here.

The dim sum menu includes roasted duck puff, steamed crab and tiger prawn dumpling, and har gau.

Fried Boston lobster claw with chef Lim Hong Lih’s homemade chili sauce.

The main dining room at 5 On 25.

Share this Article