There’s a certain rhythm to life in Austria, one marked not by the ticking of clocks but by the clinking of coffee cups. In Vienna, afternoons stretch unhurried, sweetened by cake and conversation. This October, that same spirit of slow living and refined indulgence drifts into Singapore’s skyline as Andaz Singapore presents the fourth edition of Austrian Gourmet Week, in collaboration with the Austrian Embassy Singapore.

From 27 October to 3 November 2025, guests are invited to savour Austria’s culinary poetry, brought to life by none other than Chef Max Stiegl, the country’s culinary enfant terrible turned Slow Food icon. The week-long celebration unfolds across 665°F and Alley on 25, offering two complementary experiences, a journey through Burgenland’s rustic flavours and a languid afternoon steeped in Vienna’s beloved café culture. For one week, Vienna comes to Singapore. The coffee is strong, the cakes are sweet, and the invitation is simple: slow down, savour, and let Austria’s timeless café charm sweep you away.

High above the city, 665°F glows with golden warmth: the scent of woodfire, the glint of glassware, and the murmur of anticipation setting the stage for an evening of pure culinary theatre. Here, Chef Stiegl’s creations are both deeply rooted and joyfully modern, capturing the essence of Austria’s heartland with a dash of cosmopolitan flair.

The menu reads like a travelogue of flavour. Starters whisper of Austria’s changing seasons: Rinder Carpaccio vom Grill, tender and smoky from the Pira oven, layered with mountain cheese and a subtle hint of miso; the vibrant Letscho Terrine, a garden in mosaic form, lifted by horseradish and oregano; and the soul-warming Pannonische Fischsuppe, where pike perch and pancetta meet in a saffron-gold broth.

Then come the mains, each one a quiet masterpiece of comfort and craft. The Kalbs-Cordon Bleu, golden and crisp, conceals champagne ham and molten truffle brie. The Klassisches Wiener Schnitzel vom Kalb, served with sautéed Yukon potatoes and fine herbs, is a nod to timeless tradition. For deeper, earthier pleasures, the Schwammerl-Rostbraten — dry-aged Angus bavette bathed in a mustard-tarragon gravy with chanterelles — offers a taste of Alpine soul. And for rustic indulgence, the Tiroler Kasspatzln, roasted spaetzle laced with mountain cheese and caramelised onions, feels like a warm embrace.

Dessert is where the heart of Austria truly sings. Chef Stiegl’s Kaiserschmarrn mit Apfelmus, caramelised pancake folds paired with applesauce, evokes the whimsy of imperial kitchens. The Burgenländer Marillenknödel, apricot dumplings with sour cream ice cream and stewed plums, are nostalgia made edible. And no homage to Austria would be complete without the glossy perfection of the Sacher Torte, its dark chocolate shell giving way to a tender apricot heart. Whether ordered à la carte or savoured as a three-course set menu, each plate at 665°F feels like a love letter to the land, the ingredients, and the art of taking one’s time.

For those who prefer their indulgence at a gentler pace, Alley on 25 invites guests to spend An Afternoon in Vienna, a ritual of cakes, coffee, and conversation that runs from 27 October to 30 November 2025, between 3 to 5 pm. (excluding weekends and Mondays).

Here, the hum of the city fades into the soft clink of porcelain and the rustle of napkins. Every detail is designed to transport you to Vienna’s storied coffee houses, where artists once lingered over manuscripts and philosophers debated between bites of torte.

The pastry spread is irresistible: the iconic Sacher Torte, rich and glossy; Purbacher Cremeschnitte, crisp pastry embracing clouds of vanilla cream and berries; and the indulgent Wiener Malakoff-Torte, where rum, almonds, and chocolate meld into a sinful harmony. The Topfen Golatschen, filled with curd cheese and raisins, offers a lighter note, tender and bright with lemon.

Balancing the sweetness, savoury classics such as Classic Austrian Goulash, Viennese Sausages, and Viennese Toast with Poached Ham bring comfort and warmth to the table. And then, of course, there’s the coffeem the soul of Austrian café culture. Choose from the Wiener Melange, the Einspänner topped with whipped cream, or the humble Häferlkaffee, served in a generous mug for lingering sips. Each cup is brewed for connection, meant to be savoured slowly, ideally alongside good company and a second slice of cake.

At the heart of this celebration stands Chef Max Stiegl, a culinary maverick whose passion for honest, seasonal cooking has earned him both acclaim and affection. At his renowned restaurant Gut Purbach in Burgenland, Stiegl is known for his offal menus, his “nose-to-tail” philosophy, and his deep respect for local producers. He is an artist of sustainability, flavour, and story. Now, in Singapore, he channels that same spirit into every dish, inviting diners to taste not just Austrian cuisine, but the way of life it represents, generous, unhurried, and full of heart.

Whether you find yourself high above the city at 665°F, tucking into schnitzel and truffle brie, or basking in the golden hour at Alley on 25 with a Melange in hand, Austrian Gourmet Week at Andaz Singapore is more than a culinary event. It’s an experience, a pause from the rush, a reminder that pleasure can be found in simple rituals done beautifully.

Austrian Gourmet Week runs from 27th October to 3rd November 2025 at 665°F and Alley on 25, at Andaz Singapore. For reservations, visit andazsingapore.com