5 ON 25 At Andaz Singapore Serves Modern Cantonese Fare In A Charming Old-World Setting & More News Here

Premium resort Andaz Singapore isn’t glad with simply being a contemporary, luxurious area with a number of the greatest views within the metropolis — they wish to convey us nice gastronomic fare too, which is the place their newest Cantonese restaurant, 5 ON 25 is available in. Serving refined Cantonese delicacies alongside gorgeous views from the twenty fifth ground, the eating idea is so-named as every dish goals to please our 5 style senses.

The menu is helmed by head chef Lim Hong Lih, a person with an intensive culinary profession at fine-dining institutions, as he reworks traditional Cantonese dishes, with particular consideration paid to contemporary, seasonal and sustainable seafood.

The 5 flavours of Chinese delicacies — a concord of salty, spicy, bitter, candy and bitter — are made heroes of his dishes, and whereas he respects the acquainted consolation of them, nonetheless presents them in elevated kinds worthy of the upscale setting.

On the menu, you’ll discover Roasted Peking Duck and a Boston Lobster “Pao Fan” as an illustration, dim sum platters, each small bites and massive plates for sharing, desserts, and a good fried chook’s nest with Sri Lankan crab that’s a chef signature — extra on that later.

For drinks, we admire the restaurant having a devoted tea sommelier, Li Guan Yi, who’s in-charge of curating a choice of uncommon and distinctive tea leaves for the restaurant.

5 ON 25 additionally serves a signature tea, which blends oolong, goji berries, osthmanthus, longan, and a valuable snow chrysanthemum, along with Anxi Royal Guan Yin, and a classic 21-year-old Pu-er, a mixture which was aromatic and by no means too heavy for any of the programs served. Along with that, you may additionally go for a tea and wine pairing menu. With that, let’s get began on our assessment.

the temper

Now, we normally begin with the meals, however the atmosphere and decor of the place is price noting. 5 ON 25’s inside has been dreamt up by Hong Kong-based architect André Fu, who introduces the previous world attraction of Nineteen Fifties Singapore to the restaurant.

Its refined furnishings pay homage to the traditional Chinese supper membership, and all the pieces from the intimate lobby area, to the nice and cozy atmosphere of the eating room and cosy non-public rooms, seeks an almost-cinematic aesthetic, with wealthy palettes of emerald inexperienced and ruby mixing along with heat woods and plush velvet.

(*5*)

Together with the beautiful dinnerware and tea units, these aesthetic decisions make for fairly a particular eating expertise, particularly with the glistening lights of the cityscape because the backdrop.

the meals

Boston lobster claw, home made chilli sauce (2 pcs), $28

The first merchandise on our menu was the Boston Lobster Claw, which instantly left a very good impression on my palate. The dish consisted of two meaty, plump chunks of lobster, nonetheless juicy inside, and with a crispy exterior that was executed excellent. Accompanying that was a home made chilli sauce served in a tart, which lifted the dish with its sweet-spicy mix that resembled Singapore’s world-famous chilli crab. That mixture of seafood and the candy, sticky chilli was a spotlight.

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Chef’s barbecue mixture platter: Roasted Peking duck, Crispy roast pork, Char siew pork, $38

Next, we have been served a tasting portion of the restaurant’s signature roasts, vital for Cantonese fare. The Crispy Roast Pork was good, with its welcome fattiness lifted by the zingy horseradish sauce. I did benefit from the Char Siew Pork a tad extra although, because it was well-balanced with a very good ratio of fats and meat such that it melts on the tongue, and a caramelised sweetness that had that smokey char all of us love.

Fried chook’s nest, Sri Lankan crabmeat, beansprouts, superior inventory, $98

This was my favorite dish of the evening. It’s one of many chef’s signature dishes, and positively an progressive one since I’ve by no means had chook’s nest on this fried type earlier than. Here, Superior-grade Indonesian birds’ nest is stir-fried with Sri Lankan crab and bean sprouts, which all contributed to a crunchy texture and springy chunk, because of the fried chook’s nest; the latter tasted very very like al dente noodles.

As for the Superior Stock, this double-boiled soup lived as much as its title with aromatic, umami notes wafting in with each spoonful. Comprising of hen inventory, pressed Chinese ham and pork, it was felt like consolation soul meals that I used to be gladly slurping up by itself, although chances are you’ll decide to have it along with the fried part.

Deep-fried king prawn, minced hen, yakiniku soya sauce, $20

Since the menu contains a various vary of seafood, listed here are some good choices. The Deep-Fried King Prawn, served with minced hen inside, was properly fried with a light-weight, crisp batter on the surface. Personally, whereas well-fried, I wasn’t a fan of leaving the shell on because it was just a little arduous to benefit from the dish. However, including the candy yakiniku soya sauce was a pleasant contact because it complemented the prawn’s texture.

Boston lobster poached rice “Pao fan”, lobster broth, spring onion, $25

I’m already a fan of pao fan, primarily due to the way it nails that distinction in textures; each crispy rice and plump ones which were soaking in broth are given their time to shine. This dish pairs rice with Boston lobster and a wealthy lobster broth, which, little question, was umami and deeply comforting. Elevating the dish with lobster made for extra flavour depth, that I genuinely wished there was extra crispy rice to go round.

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Chocolate Mandarin Egg Tart, Lychee Lime Sherbet, $18

I wouldn’t essentially suppose ‘chocolate’ with regards to Cantonese or Chinese delicacies, however I can admire this out-of-the-box alternative. Think of this as a liu sha bao, the place the molten tart centre is as an alternative full of citrus-infused chocolate that flows out when reduce — you’ll be combating for the leftover tart. The lychee lime sherbet, then, with its zesty notes is a pleasant approach to reduce via that richness and sweetness.

Hot sweetened almond tea, $12

If you’re one to order Chinese-style desserts, know that there’s additionally an Almond Tea, served heat, product of three completely different sorts of Chinese almonds which are freshly blended along with rock sugar, then served with a glutinous sesame ball. The alternative of rock sugar means the dessert’s not too cloying, and nonetheless fragrant, a pleasant and on-theme end to a satisfying meal.

 


5 ON 25 is open every day for lunch from 12pm to 2.30 pm, and for dinner from 6pm to 10.30pm. For restaurant reservations, please name +65 6408 1288 or go to 5on25.com.

5 ON 25
  • Location: Andaz Singapore, 5 Fraser St Level 25, Singapore 189354
  • Opening Hours: Open every day. 12pm – 2.30pm, lunch ; 6pm – 10.30pm, dinner.
  • Tel: 6408-1288
  • Website: 5on25.com

 

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