This July to September, Andaz Singapore presents Flavours of Andaz, a vibrant guest chef series that brings culinary traditions from across Asia straight to Singapore’s dining tables. Over three chapters, celebrated chefs from Andaz Shenzhen Bay, Andaz Delhi, and Andaz Bali will take over the kitchens at 5 ON 25 and Alley on 25, delivering immersive tasting experiences rooted in heritage, storytelling, and bold flavours.

🇨🇳 Chapter One: Flavours of Shenzhen

Chef Ray Chen, Wok-Fried Snow Crab with egg yolk

Chef Ray Chen (Andaz Shenzhen Bay)
📍 5 ON 25 | 📅 22–30 July | 🍽️ Lunch & Dinner

Chef Ray Chen brings a modern Cantonese feast to 5 ON 25, showcasing seasonal techniques and premium ingredients in dishes like:

Wok-Fried Snow Crab with egg yolk

Double-Boiled Pork Soup with matsutake and shrimp

Crispy Pigeon glazed with Phoenix DanCong tea

Stir-Fried Spiny Lobster and Steamed Leopard Coral Grouper

Highlight: A special Six-Hands Wine Dinner on 24 July, featuring a collaboration between Chef Ray, Chef Lim Hong Lih (5 ON 25), and sommelier Meiyu Li, with six curated dishes and five Chinese wine pairings.

💰 À la carte from S$16++ | Lunch from S$88++ | Dinner from S$128++ | Wine Dinner: S$188++
Book here

🇮🇳 Chapter Two: Flavours of Delhi

Chef Satish Rawat, Amritsari Paneer Tikka

Chefs Satish Rawat & Jai Singh Kotival (Andaz Delhi)
📍 Alley on 25 | 📅 18–27 August | 🍽️ Lunch & Dinner

Celebrate Northern India’s rich culinary traditions with dishes like:

Malabar Fish Curry

Mutton Roganjosh and Hyderabadi Biryani

Jackfruit Haleem and Dhungar Murgh

Amritsari Paneer Tikka filled with goat cheese

Galawat Kebab and classic Indian breads

From street snacks to regal mains, the menu showcases the vibrant, spice-laden soul of Delhi’s cuisine.

💰 From S$12++
Book here

🇮🇩 Chapter Three: Flavours of Bali

Chef Agus Krisbianto, Nasi Campur Babi

Chef Agus Krisbianto (Andaz Bali)
📍 Alley on 25 | 📅 23–30 September | 🍽️ Lunch & Dinner

Wrap up the series with rustic island flavours, reinterpreted:

• Nasi Campur Babi: pork belly, banana leaf-steamed pork, and skewers

• Mie Kari Udang: prawn curry noodle bowl

• Sate Pindang and Sanur Sager octopus salad

• Rujak Bulung: spicy tuna and seaweed salad

• Coconut Pandan Crème Brûlée and Jajanan Pasar sweets

A soulful tribute to Bali’s warung culture and ceremonial cuisine, this menu weaves together smoky spice, texture, and heart.

💰 From S$12++
Book here

Whether you’re craving modern Cantonese, deeply spiced North Indian fare, or rustic Balinese warmth, Flavours of Andaz offers a unique way to taste Asia’s diverse culinary identities—no passport required.

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Images: Andaz Singapore