November 16, 2017

Located on the 25th floor of the newly opened Andaz Singapore (a lifestyle hotel brand by Hyatt Hotels),  Alley on 25 is an all-day dining venue, which aims to recreate the fluid and spontaneous experience of Singapore street dining—in the sky. Alley on 25 consists of seven individual shophouse-inspired venues—one bar, one lounge and five restaurants—each specialising in a particular style of preparation.

Alley on 25 hopes to continue the tradition of the island’s simple, single-product driven, time-honoured eateries. “By complementing the spirit of our surrounding neighbourhoods and offering new perspectives on them through Alley on 25, our aim is to provide a one-of-a kind dining experience that will be enjoyed by locals and tourists alike,” said General Manager Olivier Lenoir.

Alley-on-25-art

Icehaus: Light and easy dining, including cold cuts and sustainable seafood

Inspired by the kitchens of a bygone, pre-electricity era, when food was kept cool in wooden cabinets filled with ice slabs, Icehaus showcases dishes prepared in a cold kitchen, offering a selection of charcuterie, sustainably sourced seafood, salads, sandwiches and desserts, as well as special dessert machines dishing up Italian soft serve ice cream. Guests can also enjoy an Andaz Pop (S$10*), which is a palm sugar-coconut ice cream and red bean-caramel filled popsicle, coated with pandan-flavoured white chocolate.

Available only at Icehaus, the Andaz Pop is a special collaboration with Neh Neh Pop that is owned by local celebrity Chef Bjorn Shen. Another of Icehaus’s signature desserts is a pandan chiffon cake (S$14*), which is a tribute to the unofficial national cake of Singapore, the Pandan chiffon. Andaz’s modern reinvention of this traditional confection into a chiffon cake and velvety mousse combination, includes flavours such as black sesame, durian, yam and coconut.

The Green Oven: Comfortable, hearty meals with a twist, prepared from a single green Beech oven

The Green Oven prepares classic international favourites in a giant green Beech oven in the heart of its kitchen. Dig into family-style comfort dishes such as braised lamb shank (S$35*), spring chicken (S$35*), black mussels (S$35*) and brownies (S$16*) served with a scoop of peanut butter ice cream.

For breakfast, The Green Oven serves an array of egg dishes prepared in various styles, including classics such as eggs en cocotte, 2 eggs any style or 3 egg omelette, all served with Tiong Bahru Bakery’s signature sourdough toast. The eggs used in these dishes are from The Freedom Range Co., a local business that supplies fresh, cage-free chicken eggs.

Smoke & Pepper: Modern-Asian barbecue fare prepared over an open charcoal grill

Inspired by the prominent food preparation of open-fire barbecue, Smoke & Pepper is the largest dining destination at Alley on 25 that showcases Asian-inspired barbecue specialities prepared from a show grill kitchen. Dig into succulent barbecue fare such as grilled diver scallops (S$18*) and grilled squid with green chilli and shiso pesto (S$18*) and many more.

Plancha’Lah!: Up-close-and-personal culinary action over a hot plate

Available for dinner service only, Plancha’Lah! offers five-course dinner sets, including a vegetarian set menu (price starting at S$108*), prepared and served via dramatic culinary theatre from an open hotplate (plancha). The restaurant’s classic international dishes include Hokkaido scallops in truffle butter, Kurobuta pork chop with Fuji apple purée, A4 Japanese Saga wagyu sirloin and Atlantic cod en papillote.

Alley-on-25-art3

Auntie’s Wok and Steam: An ode to Singapore’s tze char food culture, with Szechuan influences

Discover our tribute to Singapore’s street-dining culture at Auntie’s Wok and Steam. Diners here can choose sustainably sourced live seafood from fish tanks, and then watch as chefs prepare their catches at wok and steamer stations. Auntie’s Wok and Steam also specialises in dim sum, as well as classic rice, meat and hand-pulled noodle dishes with a Szechuan twist. Highlights include hearty double-boiled beef short rib noodles (S$18*) and mapo-style silken tofu with Alaskan king crab meat (S$30*).

Bar Square: Handcrafted cocktails with a touch of local flavour

Head to Bar Square to enjoy carefully crafted cocktails and spirits infused with local ingredients. Priced at S$16* each, the signature cocktails at Bar Square include the Lau Pa Loma, a smoky and citrusy cocktail made with Vida mezcal, Hellfire Habanero Shrub bitters and fresh grapefruit and lime juices; and the Irish Kopi C, an Irish whisky cocktail inspired by traditional Nanyang Coffee. Fans of craft beer should be sure to try our very own robust and crisp brew, the Andaz Pale Ale (S$8*), an exclusive collaboration with local microbrewery, Red Dot Brewhouse. Alley Hour promotions commence at 5:00 to 8:00 pm daily and guests can enjoy selected wines and cocktails at S$12* and a bucket of five beers at S$25*.

Sunroom: A place of relaxation in a fluid, residential-inspired environment

Bathed in natural light, the central venue of Alley on 25 is Sunroom, the lounge area of Andaz Singapore. It serves a variety of signature dishes from the various shophouses of Alley on 25, which guests can order and enjoy in the comfort of Sunroom.