Occupying the floors 25th to 39th of the DUO Tower overlooking the culture centre of Kampong Glam is the latest lifestyle hotel brand conceived by Hyatt Hotels. Andaz Singapore is a modern take on hotels as we know it. The lobby space is modern, contemporary and tastefully luxe and this translates onto its dining venues too.
Take the elevator up from the lobby to the 25th level and you'll be transported to the hotel's immersive all-day dining venue, which consists of seven dining concepts — a bar, a lounge, and five restaurants — that revolve around the space. Each dining concept is unique and serves a particular function. For example, Icehaus is their cold kitchen where guests can enjoy charcuterie, sustainably sourced seafood, salads and desserts. It's also where the Andaz Pop ($10), a palm sugar and coconut flavoured ice cream, will be sold. The popsicle is a collaboration with Bjorn Shen's Neh Neh Pop and Andaz Singapore.
Take the elevator up from the lobby to the 25th level and you'll be transported to the hotel's immersive all-day dining venue, which consists of seven dining concepts — a bar, a lounge, and five restaurants — that revolve around the space. Each dining concept is unique and serves a particular function. For example, Icehaus is their cold kitchen where guests can enjoy charcuterie, sustainably sourced seafood, salads and desserts. It's also where the Andaz Pop ($10), a palm sugar and coconut flavoured ice cream, will be sold. The popsicle is a collaboration with Bjorn Shen's Neh Neh Pop and Andaz Singapore.
This toast topped with Alaskan king crab is some of the food diners can expect from Alley on 25's Icehaus.
Homey, warm-your-soul kind of food is what you'll get at The Green Oven. Already a favourite among hotel guests and executives from around the vicinity, The Green Oven is open for breakfast, lunch and dinner.
Other concepts include The Green Oven where all dishes that go out are cooked in the, well, green oven. Some dishes to expect include braised lamb shank (S$35), spring
chicken (S$35) and black mussels (S$35). Smoke and Pepper dishes up modern Asian fare that's prepared over the charcoal grill and Plancha’Lah!, dishes cooked over the plancha or teppen (read: hot, flattop grill). Currently available for dinner service only, Plancha’Lah! offers diners five-course dinner menus (prices start at $108). Finally, there's Auntie’s Wok and Steam, which nods to Singapore's zi char food culture but with Szechuan influences.
And for cocktails and a view, there's Bar Square. They shake, strain and muddle up delicious cocktails inspired by local flavours. They've also got a great craft beer selection, including a pale ale ($8) they've conceived through their collaboration with Red Dot Brewhouse.
And for cocktails and a view, there's Bar Square. They shake, strain and muddle up delicious cocktails inspired by local flavours. They've also got a great craft beer selection, including a pale ale ($8) they've conceived through their collaboration with Red Dot Brewhouse.
Here's a taste of the fare from Smoke and Pepper: diver scallops (S$18) that's been given some love on the grill.
Patagonian toothfish cooked in its own juices on the flattop grill at Plancha’Lah!
A variety of the signatures from Auntie’s Wok and Steam, including the double-boiled beef short rib noodles (S$18) and mapo-style silken tofu cooked with Alaskan king crab meat (S$30).
Watch Executive Chef Soren Lascelles take us through the expansive space of the seven concepts and its food.
