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One of the five featured Alley on 25 dining concepts at the Andaz Singapore Hotel by Hyatt, The Green Oven serves hearty dishes, all cooked using their giant, statement green Beech oven (hence the name). The food here is great for sharing — think Braised Lamb Shank ($35) and Mac & Cheese ($35) with lobster and morel mushrooms — so file this aside for the next family lunch, or upcoming festive group gatherings. The gorgeous views of the city skyline add a touch of opulence. Topped with buttery garlic mash and sporting a golden brown hue from its time in the oven, the Oxtail Pie ($25) is super comforting. Burpple Tastemaker Fiona Ting appreciated that the dish was served piping hot — great if you like to take your time savouring your meal. The dinner-only Sustainable Seafood Stew ($68) may be pricey, but it is the one dish Fiona declares she'd gladly return for. The stew is filled together with seafood of all sorts, including jumbo lump crab, Boston lobster, black mussels, seabass, scallops and squid. The tomato bouillabaisse seafood broth is absolutely rich in flavour, and great for soaking up with the sourdough they serve with the dish. Pro tip: Their $25 set lunch, which gets you a main, an appetiser and a scoop of ice cream, is great value. The dinner menu, however, is more extensive.
Avg Price: $40 per person
Photo by Burpple Tastemaker Fiona Ting

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