A posh Cantonese restaurant has opened atop a 5-star luxury hotel to offer delicacies with a twist.
The modern and upscale 5 on 25 has just opened on the 25th floor of the Andaz hotel on Fraser Street with classic dishes like dim sum and desserts whipped up using unique techniques.
Named after the five tastes – sweet, sour, salty, bitter, and umami – the restaurant was brought to life by Hong Kong interior designer Andre Fu, who also designed the hotel interiors. The vibe gives off Chinese supper club feels (for the rich) with a sophisticated, contemporary look.
The entrance and dining rooms are filled with white stone and dusky wood and wrapped in a palette of rich colors and textures. Oak wall panels, glass chandeliers, and lacquered pistachio-green ceiling panels fill the 321sqm space which seats 70 in the main dining room and 20 in two private dining suites.
What sets it apart from other Cantonese eateries, manager Billy Chen says, is its “commitment to creating a luxurious dining experience” and “impeccable food.”
The food was curated by head chef Lim Hong Lih, whose had stints at the legendary Li Bai and Summer Pavilion. He reworks classic Cantonese dishes by adding his own twists like stir-frying superior-grade Indonesian birds’ nest with Sri Lankan crab, smoking a duck with jasmine tea, and steaming chicken with Jinhua ham and Chinese mushrooms. They also have the Pao Fan, or poached rice, made with Boston lobster and doused in lobster broth and spring onion.
Their dim sum menu includes delicate classics such as steamed dumplings and fried delicacies like Deep-fried roasted duck puff (S$3.50), Steamed shrimp dumplings with winter bamboo shoots (S$7.50 for 3pcs), and Crabmeat and tiger prawn dumpling with coriander (S$7.50 for 3pcs).
Not just mains, but desserts, too, come with a twist. The Hot sweetened almond tea (S$12) is their version of the classic almond cream dessert. It blends three different kinds of Chinese almonds into a light, flavourful blend with rock sugar. There’s also a chocolate Mandarin egg tart and a lychee lime sorbet (S$16).
To support sustainably sourced ingredients – and cut down on cruelty – shark fin is definitely not on the menu, unlike some other Cantonese restaurants that still serve it.
Lunch sets start at S$68, while dinners are S$128 and up.
The Cantonese meals won’t be complete without tea. Tea sommelier Li Guan Yi has curated a selection of rare and unusual leaves with the restaurant’s signature tea made with a special blend of oolong, goji berries, osthmanthus, longan, the rare snow chrysanthemum, Anxi Royal Guan Yin, and a vintage 21-year-old Pu-er.
With Chinese New Year nearing next month, the restaurant will be offering five Yu Shengs, or prosperity tosses, including Abalone ($95) and Japanese Sweet Shrimp ($88). There’s also the Bird’s Nest Buddha Jumps Over The Wall ($98) simmered for eight hours, and other dishes like the fish maw soup, Hong Kong noodles, and many others.
5 ON 25
Open daily 12pm to 2:30 p.m for lunch; 6 pm to 10:30pm for dinner
5 Fraser St Level 25, Andaz
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