Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!

The UTW (“Under Ten Words”): Six spatially distinct dining concepts, one glorious view.

The must-orders (if any): Spring Chicken (The Green Oven), Andaz Chendol Pop (Icehaus), Lau Pa Loma (Bar Square)

Review: Situated on the 25th floor of the newly opened Andaz Singapore, Alley on 25 consists of six distinct dining concepts primarily based on preparation method – Auntie’s Wok & Steam (Chinese), Smoke & Pepper (open-fire barbecue grill), Plancha’Lah! (open hotplate), The Green Oven (yes), Icehaus (all things chilled), and Bar Square (a bar which, among other things, offers all the cocktails and certain desserts served at the other five concepts).

The Sunroom, the seventh concept at Alley on 25, is a hotel guest lounge not accessible by the dining public.

The first impression I had (one that was not entirely defeated by the time I sampled food from the various concepts) was how the menus from the different concepts (save for Plancha’Lah!’s set menu concept) could have been combined into one extensive menu and space instead of being split into six different sub-concepts. The almost labyrinthine space – you pass many dark alleys making your way from concept to concept – keeps the various restaurants sufficiently spatially apart, but in spite of the key preparation equipment (such as the oven or barbecue grill) prominently taking physical centre stage at each space, the concepts generally do not possess such distinctness of interior – and indeed menu – personality to truly stand out as unique individual concepts.

Save for Plancha’Lah!, which was an exclusively set menu concept, I randomly sampled items from each location. The indisputable star of the evening was the Spring Chicken from The Green Oven – the salty, thyme-kissed skin had a deliriously spectacular crisp, with its tender flesh likely qualifying for the textbook definition of “roasty”, while elsewhere the buttery pool the chicken soaked in possessed a saline quality that would tingle the most aloof of toes. For a hotel restaurant dish, I was beside myself with delight. It helped that the preceding Momotaro Tomato Soup with Sourdough (supplied from Tiong Bahru Bakery) suitably opened up our appetites.

Spring Chicken - The Green Oven (Alley on 25)[The Green Oven] Spring Chicken – lardons, chat potatoes, pommery mustard, thyme.

Momotaro Tomato Soup - The Green Oven (Alley on 25)[The Green Oven] Momotaro Tomato Soup with Sourdough.

My experience with Smoke & Pepper was limited to the Squid, which possessed a satisfying, faintly smoke-kissed flair to its squiggly chewiness. I hear from friends who dined there subsequently that their other offerings are also good.

Squid - Smoke & Pepper (Alley on 25)[Smoke & Pepper] Squid – shiso, green chilli dressing.

The dishes at Auntie’s Wok & Steam were less memorable. The Dan Dan Mian, whilst keeping the nuttiness factor up to eleven, had a slight sourness to its mala-without-the-ma (more spicy than numbing) personality, while elsewhere the Tiger Prawn and Chicken dumplings were unremarkable. The best thing from my brief dalliance with Auntie’s Wok & Steam was the dizzyingly indulgent Mao Tai Chocolate Ice Cream, wherein you add some unadulteratedly hardcore Chinese liquor to bitter, rich dark chocolate ice cream.

Dan Dan Mian - Auntie's Wok & Steam (Alley on 25)[Auntie’s Wok & Steam] Dan Dan Mian – minced chicken, sesame paste, coriander, chilli oil.

Jiao Zi - Auntie's Wok & Steam (Alley on 25)[Auntie’s Wok & Steam] Jiao Zi Dumplings – black vinegar, szechuan chilli oil, tiger prawn, chicken.

Mao Tai Chocolate Ice Cream - Auntie's Wok & Steam (Alley on 25)[Auntie’s Wok & Steam] Mao Tai Chocolate Ice Cream with black sesame tuile.

My favourite spot of Alley on 25 was Bar Square, a bar concept which, among other things, offers all the cocktails and certain desserts served at the other five concepts and then some. I sampled a few cocktails, and for $16 per cocktail, you get the job done. For an unassuming sub-concept, you get cranially loosened up better, faster and cheaper than, ahem, some of the other drinking holes in Bugis. The award-winning Best G&T In The World and salaciously savoury Lau Pa Loma  were highlights.

Gin - Bar Square (Alley on 25)[Bar Square] Gin on the rocks.

Irish Kopi C - Bar Square (Alley on 25)[Auntie’s Wok & Steam/Bar Square] Irish Kopi C – Teeling small batch Irish whisky, FAIR, cafe liquor, espresso, milk, cardamom bitters.

Best G&T In The World and Lau Pa Loma - Bar Square (Alley on 25)[Icehaus/Bar Square] Best G&T In The World – Kyro napue rye gin, cranberry, rosemary, erasmus bond tonic.

[Smoke & Pepper/Bar Square] Lau Pa Loma – Vida mezcal, hellfire habanero bitters, fresh grapefruit juice, lime.

Icehaus serves all things chilled such as cold cuts, cheese and soft serve, and I was tempted by the Andaz Chendol Pop, an exclusive Neh Neh Pop collaboration item. It was a slab of gula melaka joy, tempered with the texturality of coconut and the bitterness of caramel. The pandan white chocolate coat wore its alluringly pandan perfume with swag.

Andaz Chendol Pop - Icehaus (Alley on 25)[Icehaus] Andaz Chendol Pop – gula melaka coconut ice cream, red bean caramel, pandan white chocolate.

Conclusion: I am still in two minds about the entire Alley on 25 concept – it would be wonderful if I can order different types of dishes to mix and match at my table, although that would admittedly make it rather hotel buffet/Marché-sque – but some of the offerings such as the Spring Chicken at The Green Oven left a strong impression, and at the time of this post I have already returned once to the Bar Square for satisfying and happily-priced tipples. I must say, the view you get dining at most of the concepts is truly gorgeous, and may well be worth the price of admission alone.

I await to see how 665°F Steakhouse Restaurant Singapore and Mr Stork fare in comparison.

Alley on 25 (Andaz Singapore)
5 Fraser Street
Level 25
Andaz Singapore
Singapore (189354)


Shawn began documenting his food experiences since he started reading Law at the National University of Singapore. Initially he turned to food for solace from the rigours of university life, and food eventually became his safe haven away from the horrors of legal practice. However, it dawned on him one day that he has become sufficiently enlightened about the magic of discovering new and good food, and that it was time to share his findings with others. Instead of aligning himself with the vast sea of vanilla foodie influencer-style of writing, which would admittedly open more doors in terms of free meals and public relations love, Shawn decided to approach food writing by way of satirical humour, turning the don't-ya-wanna-eat-what-I'm-eating-cuz-I'm-a-public-figure self-importance/self-indulgent gravitas of Instagram foodie-ism in Singapore on its head and conveying his thoughts about food in a manner which is decidedly obscure at times and on others, frankly nonsensical. The rigours of legal practice and desire for a form of indulgent escape led to Shawn's second passion - experiencing and writing about new and luxury hotel properties. Secret Life of Fatbacks is an extension of Shawn's Instagram account (@Larvitar). For intellectual property reasons, he is unable to name the website anything related to the titular Pokémon character. Feel free to ask him in person what "Fatbacks" refers to. Shawn is not a professional critic, blogger or photographer. He is simply a guy who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. Shawn is presently a full-time lawyer, and when he is not premature ageing due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

Write A Comment