Auntie's dim sum captures the tradition of Cantonese yum cha. Each piece is made fresh throughout service, with delicate wrappers and generous fillings. The har gow has translucent skins and succulent shrimp, while siu mai showcases the balance of pork and mushroom.
Tips from diners
Come for lunch when the cart service is rolling — you can sample multiple items and watch dishes being made in real time.
A signature dish showcasing the kitchen's Szechuan influence. The noodles are pulled to order with perfect chew, served in a hot oil-based sauce that coats each strand. Sichuan peppercorns create numbing heat while chilis add genuine spice.
Tips from diners
Ask them to go easy on the numbing spice if it's your first time — the sensation is distinctive and builds as you eat.
A well-executed comfort dish where each grain of rice remains separate while absorbing the wok's heat and umami. The chicken provides protein, egg adds richness, and vegetables bring color and textural contrast.
Tips from diners
Order this as a meal on its own or pair with a lighter dish — portions are generous and satisfying.
A vegetable-forward dish where soft tofu absorbs the complex sauce. Ground pork adds texture and richness while sichuan peppercorns and chilies create the signature numbing-spicy sensation that defines Szechuan cuisine.
Tips from diners
This is the perfect introduction to numbing-spicy flavors — the tofu's silkiness balances the heat beautifully.
A Szechuan classic that showcases the numbing-heat flavor profile. The chicken is fried until crispy outside, tender within, then tossed with whole dried chilies and Sichuan peppercorns for an explosive flavor experience.
Tips from diners
This dish contains whole dried chilies — remove them as you eat or bite into them for extra heat. Ask staff for a quick lesson.
Auntie's Wok and Steam is part of Alley on 25, a dining concept inspired by the neighborhoods of Kampong Glam, Little India, and Bras Basah. Located on Level 25 of Andaz Singapore, the restaurant specializes in Chinese zi char (wok-fried) classics and Singaporean favorites with creative Szechuan twists. The kitchen excels at hand-pulled noodles, rice dishes, and dim sum.
The restaurant excels with groups — order multiple dishes family-style to experience the range of offerings and share flavors.
Lunch hours (12-2:30pm) are busy with the dim sum cart service — arrive early or book ahead to secure good seating.
New to Szechuan cuisine? Ask the staff which dishes showcase the numbing-spicy flavor profile — they're happy to guide you toward good starting points.
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