One of Singapore’s newest hotels boasts a novel dining concept called Alley On 25, which features a collection of F&B outlets whose focus is on cooking method, as opposed to cuisine.
Andaz Singapore is proud to present hungry diners a unique way of enjoying their next meal, and the one that particularly piqued my interest was The Green Oven.
The entire menu is prepared by a single green beech oven that is prominently seen at the entrance of the space. By only depending on one cooking method, how do the dishes stand out and apart from one another?
To begin, I was served the Lobster Mac & Cheese ($35), which has half a lobster and morel mushrooms. I must say, I usually love lobster any way I can get it, but there was something oddly Green Oven about this combination. The stringy cheese was a delight to be fair, but for the price point, I wouldn’t say it’s a must-order.
The next course was the Half Spring Chicken ($25), complete with lardons, chat potatoes, Pommery mustard and thyme. If you’re looking for succulent meat, you are guaranteed a home run with this dish. The meat is tender, yet firm on the edges and the vegetables are cooked to just the right level of bite without falling apart easily. The herbs really come through and it was hard to resist picking off every last piece of roasted vegetable.
The last main of the meal, which also happened to be one of my personal favourite dishes, was the Braised Lamb Shank ($35). I always look forward to seeing how effortlessly the flesh would fall off the bone, and how velvety the marrow would taste. For this particular dish, I wasn’t disappointed.
It had a subtle gaminess (that shouldn’t be too off-putting, even for those not crazy about lamb meat). while maintaining a robust flavour that could be detected in every chew. I only wish I would’ve remembered to soak up every last bit of sauce with the complimentary bread served.
I was anticipating dessert very eagerly and was more than overjoyed to see the Brownie ($16) arrive at my table, served with generous scoops of homemade peanut butter ice cream. The Brownie used organic bittersweet chocolate, so it’s no surprise that I absolutely loved how rich and decadent it tasted.
Texture-wise, I was expecting it to be more gooey, as opposed to spongey. Admittedly, it’s a personal preference more than a fault of the kitchen.
Being an avid lover of peanut butter, although not so much peanut butter-flavoured food, I was pleasantly surprised to taste how authentic the ice cream was. Within minutes, the plate was clean.
I would say, The Green Oven is an ideal location for gatherings and for those who aren’t selfish when it comes to sharing food (except maybe dessert). The large portions and hearty recipes that roll out of the oven are meant to satisfy the soul as much as the tummy, and you will definitely leave feeling very fulfilled.
Expected damage: $40 – $80 per pax