5 ON 25, Andaz Singapore – Modern Upscale Cantonese Restaurant with a View and Taste

15 January 202219 January 2022 Gwendolyn

Perched on the 25th floor of Andaz Singapore is a newly opened Cantonese restaurant, 5 ON 25. The 70-seater restaurant also houses two private rooms for 12 and 8 pax dining respectively.

Hong Kong-based interior architect, André Fu, who also designed Andaz Singapore’s rooms and public spaces, took the reins in the transformation of 5 ON 25. Step into a visually theatric yet warmly furnished space that’s accompanied with bespoke pieces right down to the crockeries.

While enjoying the majestic skyscrapers, embark on their tea experience journey helmed by tea sommelier Li Guan Yi. Only available at 5 ON 25, have a sip of their exquisite signature tea blend comprising of oolong, goji berries, osmanthus, longan and the rare snow chrysanthemum.

Curated by head chef Lim Hong Lih, with former stints at Li Bai and Summer Pavilion, the restaurant’s main menu offers Cantonese cuisine with a creative touch. As for the dim sum dishes, they are created by dim sum chef Peh Teik Seong, previously from Majestic restaurant in Abu Dhabi.

For lunch, tuck into a plethora of steamed dumplings and fried delights. Meanwhile, set lunches are reasonably priced from $68 and includes a trio dim sum platter, double boiled soup, appetisers, mains and desserts.

Don’t miss out on the Deep-fried Roasted Duck Puff $3.50. The indelible snack consists of a delicate, flaky pastry wrapped around a mouth-watering filling of flavourful duck bits.

The Chef’s Barbecue Combination Platter (Roasted Peking Duck, Crispy Roast Pork and Char Siew Pork) $36 is a must-try. The Char Siew Pork is fatty and literally melts in the mouth. Even the Roast Pork is as tasty with its cracking skin and succulent meat.

With a no shark-fin policy here, chef’s interesting rendition of the typical shark’s fin soup is replaced with bird’s nest. The Fried Bird’s Nest $98 uses superior-grade Indonesian birds’ nest that is then stir-fried with Sri Lankan crab and bean sprouts. Bite into firm tasty morsels of bird’s nest and be rewarded with the familiar taste of ‘wok hei’. It’s a luxurious treat, further elevated by a side of superior chicken stock that’s rich and warm on the belly.

Other signatures on the menu include the Deep-fried King Prawn $20 doused in yakiniku soya sauce, Boston Lobster Poached Rice “Pao Fan” $25 in rich lobster broth, Seared Angus Beef Tenderloin $22 and Double-boiled Grouper Soup $42 with fish maw and wolfberries.

Complete the meal with the lovely Chocolate Mandarin Egg Tart $16 served with a side of refreshing lychee lime sherbet, as well as their Hot Sweetened Almond Tea $12 made of three different types of Chinese almonds.