From 26 October onwards, 665°F and Alley on 25 at Andaz Singapore welcome an exciting Austrian culinary takeover, in collaboration with Austrian Embassy Singapore and Austria Tourism. Returning for its third edition, Austrian Gourmet Week will present an exceptional showcase of Austrian gastronomy, curated by Michelin-starred Chef Max Stiegl, head chef and owner of the highly acclaimed Gut Purbach in Burgenland, and Gault & Millau Austria’s Chef of the Year 2021. Chef Max embraces a philosophy of using everything nature provides, modernizing historical recipes with a contemporary twist.

665°F

665°F- The Cellar Main Dining Hall

At meat-centric steakhouse 665°F, indulge in refined dishes that highlight the use of the PIRA Oven, which is fired by a potent mix of charcoal and wood, and blends the precision of an oven with the soul of a barbecue. Rinder Carpaccio vom Grill mit Bergkäse and Miso features grilled beef carpaccio with Austrian mountain cheese and miso; cage-free chicken is roasted in the oven for juicy tender meat with an aromatic smokiness; and Käsespätzle is a baked dish of spaetzli (egg noodles) with cheese and caramelised onions. Other creations not to be missed include the Pan-roasted Beef Flank Steak and Wild-caught Octopus Meunière, elevated with moreish lightly browned butter with lemon juice and parsley. Conclude with desserts such as a timeless classic Vanilla Mille-Feuille, featuring layers of velvety custard with fresh berries and a hint of mint, or the ever popular Apfelstrudel pastry, made with apples and raisins.

Date: 26 October to 2 November 2024
Time: 7.00 p.m. to 10.30 p.m.
Reservations: Visit here or call +65 6408 1255.

ALLEY ON 25

Icehaus at Alley on 25

In a convivial setting awash in natural daylight, Alley on 25 offers a comforting selection of starters, mains and desserts from Austria. Whet appetites with the refreshing Pannonischer Salat, a vibrant oxheart tomato salad with red onion and tangy white wine vinaigrette; Steirisches Rind Sulz, a robust Styrian beef jelly complemented by spinach and egg salad; or the Rinderherz Salat, a flavourful beef heart salad brimming with robust flavours. Select from seven delectable mains such as a hearty dish of Braised Viennese Chicken Leg seasoned with paprika and marjoram; classic Viennese Schnitzel with tender potatoes; and Beuschel mit Knödel comprising a savoury ragout of offal and root vegetables, accompanied by warm bread dumplings. Conclude the lunch experience with popular desserts like the iconic Sacher-Torte, a decadent chocolate and apricot cake using Chef Max’s signature recipe, and Topfennockerl, a delicious treat of curd and cheese dumplings, served with berries and pistachios.

Date: 28 to 31 October 2024
Time: 12.00 p.m. to 2.30 p.m.
Reservations: Visit here or call +65 6408 1288.

Wines Galore

Wine enthusiasts can relish in a 665°F masterclass of Austrian wines and nibbles on 28 October 2024, and modern upscale Cantonese restaurant, 5 ON 25, will host an Austrian wine dinner on 1 November 2024. Savour wines from top boutique vintners, paired with creations by Head Chinese Chef Lim Hong Lih.

MAX STIEGL – GAULT & MILLAU AUSTRIA’S CHEF OF THE YEAR 2021

A cooking extremist at heart, Chef Max Stiegl first gained acclaim at 19 as the youngest Michelin-starred chef of all time. At his acclaimed restaurant, Gut Purbach, Chef Max is renowned for his dedication to Slow Food principles, emphasizing local, seasonal ingredients and traditional cooking methods. His menu features produce from Burgenland, including fish from Lake Neusiedl, game from Leithaberg, and herbs from his garden. Gourmets worldwide visit Gut Purbach for its multi-course offal menus. Chef Max’s commitment to sustainability is highlighted in his annual “Sautanz,” a winter festival where every part of a pig is used. When not in his kitchen or visiting local producers, he appears on cooking shows, sharing his passion for food.

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Images: Andaz Singapore