Weekend Dimsum Yum Cha at 5 on 25, Andaz Singapore

5 on 25, the Chinese restaurant at Andaz Singapore, recently launched a weekend yum cha menu. While dimsum is not a new concept to this restaurant, with 5 on 25 being a Cantonese restaurant after all, this latest offering represents a rationalization of their weekend menu. 

Priced at S$68++, it is quite competitive when benchmarked against other hotels’ weekend dimsum brunches, where it almost touches S$100++ elsewhere. 

The yum cha menu allowed for 1 soup, 5 kinds of dimsum, 2 dishes from the chef’s recommendations, 1 carbohydrate dish and dessert. While by no means a buffet, I thought the selection was more than enough to be a filling meal. It also didn’t hurt that one is graced by a bird’s eye view of Kampong Glam while enjoying the meal. 

For the soup course, I opted for the Hong Kong Style Braised Fish Soup. Black cod was used here and it was perfectly cooked and tender— imbued with a savory and collagen-rich broth that carried a subtle depth of umami. The sea cucumber and fish maw added an interesting textural contrast, both silky and slightly gelatinous, complementing the softness of the fish beautifully. The yellow chives brought a fresh, mild onion-y note that brightened the soup, while the vermicelli absorbed the rich flavors without becoming mushy. Overall, this was a wonderful choice and would be my top pick among the 3 soup options.

The dimsum selection consisted of a good balance between steamed and fried options. As I am more of a dumplings person, my choices leaned towards the steamed options. I had a go at the following:

The Har Gao was a standout—thinly wrapped to encase plump, juicy shrimp that had a perfect snap with each bite. The balance of flavors was spot-on, highlighting the natural sweetness of the seafood without being overpowering.

The Scallop Siu Mai offered a luxurious twist on a classic. The tender minced pork was beautifully complemented by the succulent scallop on top, adding a subtle briny richness. The texture was just right—moist and flavorful without being greasy.

The Steamed Yunnan Mushroom Dumplings were a delightful vegetarian option. The earthy, aromatic mushrooms were finely chopped and wrapped in silky thin dough, delivering a satisfying umami punch. The seasoning was gentle yet effective, allowing the mushrooms’ natural flavors to shine.

The Wok-Fried Carrot Cake with XO Sauce was a perfect balance of textures and flavors. The carrot cake had a pleasingly crisp exterior with a soft, savory interior. The XO sauce added a spicy, slightly smoky kick that elevated the dish without overwhelming it, making it a memorable take on a beloved classic.

Lastly, the Xiao Long Bao were expertly crafted, with thin, delicate skins that held a rich, flavorful broth and tender pork filling. Each dumpling burst with savory juices, and the accompanying dipping sauce provided a perfect tangy contrast.

Among the chef’s recommendations, I was torn between a few options so the server helped decide for me. I had the 5 ON 25 Roasted Cage-Free Cherry Valley Duck & Marinated Jellyfish as well as the Crispy-Fried Black Cod (Kai Lan, Ginger, Spring Onion, Light Soy Sauce).

The former was on the dry side, with the duck sliced in rather large chunks. The skin was also not the crispy kind that one would be accustomed to.

In contrast, I enjoyed the black cod. It possessed a crisp exterior that gave way to moist, flaky flesh inside. Accompanied by tender kai lan, fragrant ginger, and spring onion, the dish was elevated by a light soy sauce that enhanced the natural flavors without overpowering them. 

For the carbohydrate dish, I opted for the Wok-Fried Egg Noodles which was surprisingly possessed a tinge of sweetness which I liked. This was a rather simple dish, with few toppings save for some dried shrimp and dried scallops. 

The dessert of the day was Mango Pomelo Sago which was quite a revelation. Other than being slightly larger than normal in terms of serving size, the dessert was refreshingly light yet satisfyingly rich. The mango puree was naturally sweet, vibrant and especially smooth; bursting with tropical freshness. The pomelo, on the other hand, added a pleasant citrusy tang and a subtle crunch.

Tip: While booth seats are ideal for privacy, the ones at the end can prove to be far from the staff’s line of sight. If booth seats are preferred, it may be best to get the one nearer to the main dining hall. 

Overall, the weekend Yum Cha menu at 5 on 25, Andaz Singapore, offers a refined and thoughtfully curated selection of classic and contemporary dimsum dishes. As a set menu with a designated number of courses, it provides a delightful and satisfying dining experience.

The yum cha menu is priced at S$68++ per adult / S$34++ per child. It is available on Saturdays and Sundays from 12PM to 2PM.

5 on 25
Andaz Singapore
5 Fraser Street
Singapore 189354