First Look: 5 on 25 at Andaz Singapore – Cantonese Restaurant With an Old Shanghai Vibe

A new Chinese concept opened recently at Andaz Singapore. “5 on 25” – as the Cantonese restaurant is called, is named after the five taste senses and is also a nod at the venue’s high 25th floor setting. 

The 321 square meter Chinese restaurant used to be Auntie’s Wok and Steam and has been completely transformed by noted interior architect, Andre Fu, who also designed the rest of the hotel. The look of 5 on 25 takes on a subdued “Grand Shanghai” vibe but with noted modern touches. The restaurant is wrapped in a palette of rich colors and textures, blending dark leather with rush velvet, lacquer and warm timber. 

5 on 25 is helmed by Andaz Singapore’s Chinese head chef Lim Hong Lih who used to be the Assistant Chinese Chef at Summer Pavilion over at Ritz Carlton Millenia Singapore. Here at 5 on 25, he aims to rework classic Cantonese dishes by giving familiar ingredients an unexpected twist without sacrificing their comforting qualities and flavors.

One of the signature dishes at 5 on 25 is the Fried Bird’s Nest with Sri Lankan Crabmeat and Beansprouts, Superior Stock (S$98). I must admit – I have never eaten bird’s nest in fried form before. It takes on a notable golden hue and possesses a perceptible crunch when consumed fried and almost takes on the role of noodles when paired with chunky portions of crabmeat and bean sprouts. The double boiled soup that it’s paired with is also a highlight. Nourishing and brimming with flavors, it can be consumed separately – which was my preference – or combined with the bird’s nest and eaten together.

Another highlight from my dinner experience at 5 on 25 was the Boston Lobster Claw with Homemade Chili Sauce (S$28). The lobster claw – hidden within a crispy breading – was rather plump. I enjoyed soaking it on the homemade chili sauce – contained within a tart – that possessed a similar quality to Singapore’s iconic “chili crab.”

As with any Cantonese venues, 5 on 25 also presents a good array of roasts. Diners can opt for the Chef’s Barbecue Combination Platter (S$36) which includes Crispy Roast Pork, Char Siew and Peking Duck. The Char Siew was particularly memorable and I enjoyed its well-caramelized texture and flavor.

Pao Fan, a dish which first gained prominence in fine dining Chinese restaurants, has become quite popular recently in wallet-friendly hawker centers. However, if you want it topped with something luxurious such as lobster, Chinese restaurants are still the way to go. 5 on 25 offers the Boston Lobster Poached Rice Pao Fan (S$25) with lobster broth and spring onion. My bowl came bursting with umami goodness. If anything, I wished they put a tad more of the rice crispies.

While 5 on 25 offers a variety of roasts and a small selection of poultry, pork and beef; much of the menu is devoted to seafood. The Deep-fried King Prawns with Minced Chicken and Yakiniku Soy Sauce (S$20) is another one of the chef’s signatures. The prawn was huge. Even though I have a preference for eating seafood of this sort in steamed form to enjoy its freshness, I also appreciated the crunchiness of the fried form. The yakiniku sauce gave it a bit of a Japanese flair but I thought there was too much of it slathered on the prawn.

Diners can also expect a variety of traditional fine Chinese desserts in the menu such as mango sago, almond cream, bird’s nest, etc. For something different however, go with the Chocolate Mandarin, Egg Tart and Lychee Lime Sorbet (S$16). It is a rather unique treat as chocolate does not figure that much in Chinese cuisine. The diminutive tarts essentially come with 2 layers – the citrus-y mandarin filling infused with chocolate. The sweet-sour contrast between the two was a delight to the tastebud, coupled with the zesty lychee lime sorbet.

5 on 25
Andaz Singapore
5 Fraser St Level 25
Singapore 189354

+65 64081228

Daily, 12PM to 2:30PM, 6PM to 10:30PM