The newly-opened Andaz Singapore (the luxury boutique brand by the Hyatt Hotels Corp.) offers an oddly interesting selection of eateries on its 25th floor - they are classified according to their cooking/preparation method. So, there’s Auntie’s Wok & Steam, where the menu items are all wok-fried, wok-braised or else steamed; Plancha’Lah which cooks its international selection of meat and vegetable dishes on hot plates; Smoke & Pepper offers Modern-Asian dishes cooked over an open-fire charcoal grill; Icehaus which serves cold meats, salads and chilled desserts; and our choice for lunch today: The Green Oven.
Take the elevators up to the 25th floor where the hotel’s infinity pool is also located, overlooking 37-storey twin towers of the Gateway across Beach Road.
As its name suggests, all the items on the menu at The Green Oven are cooked in one single beech oven which formed the centrepiece of the restaurant.
- Oxtail pie, wirh red wine, topped with garlic mash
- Barramundi fillet en papillote, with Pernod Anise, globe artichokes, capers, green olives and Tuscan olive oil
- Baked violet eggplant with plum tomatoes, Boursin cheese and chopped basil
Baby gem salad, with fennel, radish, shallot & chervil with a lemon vinaigrette dressing
Overall, a very pleasant spot for a casual meal. The “one-method-of-cooking” approach tends to bore me somewhat. I can’t imagine going to one eatery there where everything’s steamed, or else pop into another one where everything’s baked. or else opt for chilled items at yet another spot.
The Green Oven’s menu is simple and straightforward and, given a choice, this place is my choice on Alley @ 25.
The Green Oven @ Alley On 25
25th Floor, the Andaz Singapore, 5 Fraser Street, Singapore 189354
Tel: +65 6408 1288
Opening hours: 12 noon-2.30pm, 6pm-10pm daily