by Coleen Leong
Location. Location. Location. It’s not just the real estate agent’s mantra; it’s also a key factor for many a hotel’s success. In the case of Andaz Singapore, Southeast Asia’s first Andaz hotel, its location defines its personality and character.
The Andaz hallmark is that each hotel weaves the sights, sounds and tastes of its respective neighbourhood into its property to immerse guests in the eclectic culture of each local destination.
Located at the crossroads of the culturally rich Kampong Glam and Little India precincts, as well as the Bras Basah and Bugis arts and entertainment hub, Andaz Singapore captures the vibrancy and history of its surroundings in its design and décor as envisioned by renowned Hong Kong-based interior designer Andre Fu.
Fu envisioned the hotel as a “modern cultural discovery which embraces Singapore’s urban spirit”, drawing inspiration from the local shophouse alleyway experience. He created spaces in the hotel for guests to explore and experience a sense of discovery and wonder along the way, in a similar manner as to how one would wander around shophouse alleys.
Opened in November 2017, the 342-room luxury lifestyle hotel by Hyatt Hotels Corporation occupies levels 25 to 39 of one of the eye-catching honeycomb-patterned, concave DUO towers, designed by multi award-winning German architect Ole Scheeren.
The hotel is offering a Singapore Residents Special staycation package (from $270++) till 31 March 2022, which includes a King Bed with City View room, breakfast for two adults, a $50 F&B credit, complimentary minibar and refreshments at the Sunroom.
Here are five unique ways to live it up during your staycation at the hotel.
Unwind in rooms with shophouse touches
Dressed in earthy tones of warm russet and mustard, with floor-to-ceiling windows unveiling captivating city views, guestrooms feature lots of wood and stone finishings.
Fu’s shophouse touch comes in the form of mango-yellow shophouse-style swing doors which separate the bathroom from the bedroom.
Rooms boast a fluid layout which allows for easy movement in a circular path from the walk-in closet and bathroom to bedroom, work table, day bed, minibar and hallway.
Suites come with living rooms, powder rooms, den areas, freestanding bathtubs, his-and-her sinks and rocking chairs.
All minibar items – canned drinks, juices and chocolate – are on the house. Those who need a caffeine boost can just insert a capsule and hit the button on the Nespresso machine, while tea drinkers can brew their favourite TWG tea.
Bathrooms are stocked with floral-based toiletries created exclusively for the hotel by French perfumer Christophe Laudamiel. He spent three days exploring places such as Arab Street, Little India and Singapore Botanic Gardens before creating a scent that captures the essence of the hotel. His “Singapore Fusion #19” are scented with local ingredients such as orchids, orange blossom, Indian sambac jasmine, clove, ginger lilies and Chinese cedarwood.
On the way to your room, see if you can spot Brazilian artist Andre Mendes’ metal sculpture, The World Traveller, at the atrium, as well as other shophouse-inspired elements like the cool vintage-style letter box which houses the doorbell and keycard reader.
Enjoy multi-cuisine dining at Alley on 25
The shophouse alley experience continues at Alley on 25, the hotel’s culinary hub. The all-day dining restaurant is modelled after Singapore’s buzzy street food or hawker centre scene where different food stalls offer a variety of food in one large space.
Nibble on Andaz Club Sandwich, Andaz Vegan Bowl, Caesar Salad or your pizza of choice; tuck into Asian specialities like the signature Auntie’s Laksa; sink your teeth into barbecued meats like Grilled Jerk Chicken and BBQ Pork Spare Ribs; or savour hearty mains like Braised Lamb Shank, Barramundi En Papillote and Linguine Gamberetti.
For breakfast, chow down on a selection of local favourites, Asian flavours and Western staples. Served with steamed dim sum items like prawn har gao, chicken siew mai and red bean bun, local options include Kaya Toast Set, Chicken Noodle Soup, Nasi Lemak and Auntie’s Laksa.
If you prefer Western, go for the Egg Benedict, Egg Shakshuka, Guacamole Toast or Eggs Any Style. All dishes come with bacon, chicken sausage, mushroom, cherry tomato and hash brown.
For Continental breakfast fans, there are Vanilla Waffles, Chia Seed Pudding, Daily Cheese Plate, cold cuts, cereals, breads, pastries and fresh fruits.
Soak up sweeping vistas with drinks and bites at Mr Stork
One of the best places to take in stunning city views as day slips into night is at Mr Stork on level 39. The rooftop bar opens for drinks and bar bites from 5pm on weekdays and from 3pm on weekends.
Taking its name from the long-legged, long-necked and long-billed wading bird – often viewed as a good omen – who builds large nests on the tops of trees and buildings, the bar has 10 cosy teepee huts for snuggling and catching glorious sunset views.
Soak up the views while sipping on travel-inspired cocktails like the Aaliya, which pays tribute to the toddy tappers of Sri Lanka with its infusion of Ceylon arrack (alcohol distilled from the sap of coconut flower), spiced pear, coconut, passionfruit, lemon mist and bitters; Siam Fling which plays up Phuket’s fun side with a refreshing mix of Chalong Bay white spiced rum, coconut, cinnamon, lime and bitters; or the Japan-inspired Boom! Boom! Yuzu, crafted with a robust blend of Nikka coffee vodka, aged plum, yuzu, mirin and saline solution.
The bar has also teamed up with barkeeps and mixologists from around the island for monthly birthday bash series so cocktail lovers can look forward to imbibing some of the most creative concoctions in town every month.
Feast on gourmet steaks and sustainable seafood at 665°F
Take in gorgeous views of the city while cutting into juicy steaks and seafood at 665°F. The premium steakhouse is named after the cooking temperature of its charcoal-fired Pira oven which chargrills prime cuts and seafood with incredible evenness.
The steakhouse’s stylish interiors, decked in copper, burgundy and walnut tones, bear the creative fingerprints of Fu who looked to the traditional Savile Row tailor shops for inspiration.
Start with appetisers like Spanish Octopus Two Way, Pan-Seared Hokkaido Scallop and Beef Tartare with Kristal Caviar. Then move on to the stars – A4 Kagoshima Wagyu Striploin, Rangers Valley Black Onyx Ribeye and 36 Hours Sanchoku Wagyu Boneless Shortribs. But if it’s seafood you’re after, go for the Boston Lobster Thermidor and Cedar Plank King Salmon.
Be sure to leave room for desserts like Pecan Pie Bar with Bourbon caramel and vanilla ice cream and Yuzu & Crème Trifle with mango and toasted coconut.
On weekdays, 665°F offers a two- and three-course Set Lunch with a good variety of appetisers, mains, sides and desserts.
Savour classic Cantonese with refined twists at 5 ON 25
Fu’s creative fingerprints are also evident at 5 ON 25, the hotel’s newest restaurant which takes its name from the five taste senses and its location on the 25th floor.
Tapping on his childhood memories of visiting traditional Chinese restaurants and tea houses in Hong Kong, Fu conceived the Cantonese eatery as a modern Chinese supper club with an old-world charm of 1950s Singapore.
The main dining room is decked in a rich colour palette of ruby, dark chocolate, dusty pink and emerald greens, along with textured velvet, lacquer and warm timber hues for a nostalgic, moody and sophisticated vibe.
Fu’s “relaxed luxury” aesthetic can be seen in his bespoke designs throughout the restaurant – from the stained oak wall panels, rattan-backed chairs and sofas lined in silk, leather and chenille to the modular bronze chandeliers and the intricate lattice pattern.
When designing the two private dining suites, Fu imagined them as spaces in the home of a well-travelled, sophisticated Chinese family. The luxe rooms sport plush sofas, ornate wallpapers, a green onyx back wall, hand-tufted carpets with lattice patterns and dramatic pendant chandeliers of light mint-green cut glass.
Helming the kitchen is Malaysian Head Chef Lim Hong Lih who has over 20 years of Chinese fine-dining experience under his belt, with stints at the legendary Li Bai and Summer Pavilion in Singapore.
He reworks classic Cantonese dishes with creative twists like briskly stir-frying superior-grade Indonesian bird’s nest with Sri Lankan crab, smoking a duck with jasmine tea, and steaming a plump chicken with Jinhua ham and Chinese mushrooms. Even the almond cream, a well-loved classic Cantonese dessert, in Chef Lim’s capable hands, is transformed into a light, flavourful blend of three different kinds of Chinese almonds that are freshly blended and hand-mixed with rock sugar.
Other chef signatures not to be missed are the Spicy “Mala” Chicken, Double-boiled Grouper Soup, Boston Lobster Poached Rice “Pao Fan”, Wok-fried Australian Lamb Chop and Seared Angus Beef Tenderloin.
To enrich the dining experience, dishes are plated on elegant tableware by French porcelain brand Legle, with designs created by none other than Fu.
