Rang Mahal @ Pan Pacific Singapore - Reinvents Indian Cuisine With New Menu That Showcases First-of-its-kind Indian Dishes

The award winning fine dining Indian Restaurant, Rang Mahal at Pan Pacific Singapore has launched a brand new menu, reinventing Indian cuisine with a modern spin on Indian classics. The new menu is put together by their new award-winning Chef Milind Sovani, who has returned to Singapore after leaving his previous role in an award winning Indian restaurant in Singapore to explore the various regions of India for the past five years.

Amuse Bouche 4/5

I really got a glimpse into Rang Mahal's interpretation of modern Indian cuisine from the Amuse Bouche. I never knew Indian cuisine has reached a stage of such refinement. The little red roes are actually chutney caviar while the foam is made from yogurt.

Tomato Saar, Mulethi Herb Foam 4/5

We started with the Tomato Saar, Mulethi Herb Foam ($20). The type of tomato soup I knew is thick and creamy but the version here is light and airy. The tomato soup is poured over a dollop of mulethi (liquorice root) foam which boasts antioxidants as well as medicinal properties that help to cure sort throat, cold, cough etc. 

Bombay Pani Poori 4.5/5

A delightful and fun dish is the Bombay Pani Poori ($25) which consists of crispy semolina puffs served with stuffing (moong bean sprouts, onions, chillies) and spiced water (blend of chutneys, spices and herbs). Diners can have fun stuffing the moong bean sprouts into the poori and then pour the spiced water into it. Have it in one bite to get an explosion of flavours.

Roomali Masala Papad 3.8/5

The Roomali Masala Papad is probably the biggest papad that I have seen, as big as a whole wok. This is the part when you need to get your hands dirty, tearing the gigantic papadum apart which has been topped with lentil crispies, onion, tomato, chilli, sev and special spice blend. While I enjoyed the crispiness of the papad, I felt that the onion flavour comes across a bit too strong.

Tandoori Duet of White & Green Asparagus 3.5/5

A vegetarian dish on the menu is the Tandoori Duet of White & Green Asparagus ($35). The white and green asparagus are lightly grilled in tandoor. This is paired excellently with the red beetroot sauce, yellow mustard sauce and green mint sauce.

Subz Moilee 4.2/5

Another vegetarian dish is the Subz Moilee ($36), a southern India dish that features an assortment of vegetables in a rich, creamy, Kerala-style coconut curry. This goes very well with a plate of white fragrant rice.

Butter Chicken Bao 4/5

I thought the Butter Chicken Bao ($42) is rather innovative. Adopting the dim sum form and using the Chinese bun, this has transformed into another way of appreciation the classic butter chicken. It brought a change as well as the stereotype perspective of Indian cuisine.

Tandoori Fondue - An Ensemble of Kebabs 4.2/5

While the butter chicken bao is influenced by Chinese cuisine, the Tandoori Fondue - An Ensemble of Kebabs ($58) takes a Western approach in a fun way. The chicken kebabs are marinated with holy basil, kasuri fenugreek, cashew cheese and Punjabi chicken tikka and presented in a fondue style for some dipping fun.

Dhuwandaar Lamb Chops 4.2/5

One of my favourite dishes of the night is the Dhuwandaar Lamb Chops ($42). I enjoyed the beautiful aroma of the special spice blend along with caramelised pineapple and ginger garlic marinade that is rubbed onto the Australian lamb rack. This is further accentuated by smoking it with garam masala and applewood for a sweet overtone.

Parsi Kheema Per Eeda, Maska Bao 4.5/5

A very hearty traditional dish from Mumbai is the Parsi Kheema Per Eeda, Maska Bao ($55) that boasts a Parsi twist. It features spiced minced lamb (kheema) with soft eggs and buttered (maska) buns. The best way to enjoy this is to tear the bun apart and stuffed the kheema and eat it like a sandwich.

Gulab Jamun Flambe 3.5/5

The Gulab Jamun Flambe ($25) is served flambe style with Drambuie liquor. The gulab jamuns drenched in rose saffron nectar syrup is usually very sweet but this is toned down and balanced with generous portions of fresh fruits.

Lychee Kulfi 4.5/5

Made of natural ingredients, the Lychee Kulfi ($20), a traditional ice cream is very refreshing with surprises of fresh lychees within.

After dining at Rang Mahal, it definitely opens my eyes how Indian cuisine has evolved and given a modern touch to traditional homecooked, street and gourmet classics dishes.

Note: This is an invited tasting.


Rang Mahal
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 63331788
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Nearest MRT: Esplanade (CC Line), Promenade (CC Line, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

The Bank Bar + Bistro @ One Shenton

At One Shenton, it is not difficult to spot the The Bank Bar + Bistro, standing tall with its beautiful full height glass façade. It's been 6 years since it started building its presence in the business district and has established quite a few classic favourites among the CBD crowd. It has recently launched a brand new menu, with 20 brand new items up on board while retaining some classic favourites.

We ordered a couple of The Bank's signature cocktails to pique our tastebuds. The Millionaires Espresso is indeed an ideal post 9-5 perk me up drink.The concoction is quite simple but I really enjoy its bitter-sweetness. I was surprised that no one really orders this drink. Whereas for the seemingly more exciting Godfather's Offer, the alcohol is simply too overpowering.

Spicy Prawn Salad 3/5 

Spicing up your regular light and healthy option is the Spicy Prawn Salad ($18). The consistency of the dressing is surprisingly light on the palate as it isn't too starchy and thick like those Thai chilli sauces. I love the crunch and nuttiness from the roasted cashew nuts which is necessary to make it a more satisfying salad. There could be more variety of greens mixed in, rather than just plain lettuce.

Butter Chicken 4/5

One of the latest Mains is Chef’s secret recipe Butter Chicken ($22) using chicken thigh in butter and rich tomato gravy served with warm pita bread and crispy corn chips. This is not your usual pub-style food but it's way better than one. It's India style butter chicken but a lot more appetizing with the tang lent from tomato. Although it doesn't carry the heat, the kick of eating this curry is nothing less with its aromatic spices. The chicken cubes are extremely tender. It's definitely less oily than the original, you might be hoping there are more corn chips to clean up the gravy.

BBQ Baby Back Pork Ribs 2.8/5

Ribs is always ideal for sharing which makes the BBQ Baby Back Pork Ribs ($24) a mainstayer. The meat is tender but not the fall-off-the-bones kind.

Oriental Seabass Pasta 3.8/5

Pasta – Oriental Seabass Pasta ($20) is like an Asian alio olio with pasta dry tossed in spicy XO sauce. This is a much better thought through Asian fusion pasta which I have tried. The seabass has a layer of torched soybean glaze. It tastes a bit like miso mayonnaise which reminds me of the mentaiko glaze of aburi sushi. The best part is the charred portion which is sweet and savoury, with a tinge of smokiness. The fish fillet could be thicker so as to better support the strong flavours of the glaze.

Salted Egg Prawn Sandwich 2.8/5

Riding on the trend is the Salted Egg Prawn Sandwich ($18). Given that there are so many exuberant sandwich joints in this area, this somewhat pales in comparison and lacks appeal.

Homemade Fruity Plum Yogurt Popsicle 3.5 and Oreo Baileys Cheesecake 3.5

The new desserts here are a bonus. I had both Homemade Fruity Plum Yogurt Popsicle ($4.50) and Oreo Baileys Cheesecake in Jar ($5). The popsicle is packed with berries and fruits and I wouldn't hesitate to choose this over a Magnum. For something more indulgent, the cheesecake has baileys embedded in it, elevating its X-factor.

For an introductory period, you get to enjoy selected new menu items (main course, pasta, sandwich and salad) with The Bank Bar’s 1-for-1 dinner promotion from Saturday to Tuesday including public holidays from 5 p.m.


Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


[CLOSED]
The Bank Bar + Bistro
One Shenton
1 Shenton Way
#01-01
Singapore 068803
Tel: +65 66362188
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Website
Nearest MRT: Downtown (DT Line)

Opening Hours:
Mon: 11am - 11pm
Tue-Sun & PH: 11am - 12midnight

Direction:
1) Alight at Downtown MRT station. Take Exit E. Walk to junction of Commerce Street and Marina View. Cross the road and turn right on Commerce Street. Walk down Commerce Street towards Shenton Way. Walk to destination. Journey time about 6 minutes. [Map]

Tiffin Room @ Raffles Hotel Singapore

Christmas is coming, and each hotelier has its own way of celebrating this joyous occasion with its guests. If you would like to experience a cross cultural Christmas experience, dining at Tiffin Room at our iconic Raffles hotel this year may be a good option. For this festive month of December, Chef de Cuisine Kuldeep Negi has created a special buffet menu for lunch and dinner featuring some of the restaurant’s North Indian signatures.

Red Snapper 3.5/5, Spinach 3.5/5, Butter Chicken 3/5, Murgh Dum Biryani 4/5

Seldom that I will head straight to the mains instead of the starters, but I was magnetised by the array of curries and the golden bryani rice. I started off with a bit of each – fish curry, meat, greens, rice and yogurt. The Basmati Rice says a lot about quality. Perfectly cooked, each grain was close, yet separated from one another at the same time. Perhaps it is the rose water that it has been cooked it, it embedded a fragrance which elevates the overall taste of the basmati rice. The Red Snapper curry was milder than I imagined it would be, and relatively light on the palette. That discarded my worry of leaving this place ‘heavier’ than I should be. I particularly like the Spinach. It wasn’t oily, compared to what I have tried elsewhere. Despite being mashed, it still tasted ‘green’!.

There is also a vegetarian section, which is just as tasty as its counterpart. Apart from the Spinach, you should also try the Dal Makhani, a curry made with Black Lentils Cooked Overnight with Tomatoes, Butter and Cream. I saw quite a few going back for a few more servings.

Palak Ki Tikki 4/5

From their vegetarian section, don't miss out their deep-fried Spinach Patties. It has a very enjoyable chewy texture and robust flavour.

Roasted Stuffed Christmas Turkey 3.8/5

A Christmas spread wont be completed without live carving stations. Tonight the stars were the Roasted Stuffed Christmas Turkey and Glazed Christmas Ham. The turkey meat was juicy and tender. Its stuffing was served at the side. I had my fair share of roasted butternut and brussels sprouts, which were great accompaniments to the meat.

Keema Mattar 3.8/5

In between we had 2 Pass Around Dishes. I quite like the sweetness in the minced Lamb Curry, and eating it with the piping hot naan was comforting.

Khumb-e-Malai 3.8/5

The Grilled Mushroom filled with Cheese, Onion, Garlic and Cream Cheese was very juicy, something that I didn’t expect coming from Indian cuisine.

Tummy half filled, I visited the cold section. That was when I spotted an array of colourful chutneys. I have always love Indian Chutneys. Sweet and tangy, they complement savoury dishes really well. I tried a couple of them as I went for my second round of mains. I so regretted not taking them in my first round!

Bread and Butter Pudding with Brandy 4/5 

For desserts, I was quite impressed with its western desserts. I love its mini Bread and Butter Pudding with Brandy. The brandy sauce was so yummy that I almost drown my pudding in it. I adores its homemade Rum and Raisin ice cream. It was infused with cardamom, and hence it has a more complex flavour. It tastes as delicious as it smells.

Wines from India is also available if you would like to make it a real complete experience. Simple spread but the flavours are robust and intense enough to satiate my appetite. With its antiquated and charming surrounding, it does set everyone in the mood for Christmas!

North Indian Curry Buffet Lunch & Dinner with Live Festive Carving Station
Date: 1 December to 24 December 2015
Price
Lunch: $65++ per Adult, $35++ per Child
Dinner: $75++ per Adult, $40++ per Child

Photograph and written by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Tiffin Room
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 64121190
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Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch: 12pm - 2pm
Dinner: 7pm - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre. Walk to Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Copper Chimney @ Syed Alwi Road (Little India)

Many of you may not be foreign to Copper Chimney which has been around for 10 years at Syed Alwi Road, Little India. The restaurant recently has gotten a fresh new interior and revamped its menu offering Chinese Indian and North Indian cuisine under the new leadership of CEO Vikram Natarajan, who took over the reins two and a half years ago.

Salt and Pepper Babycorn (Dry) 4.2/5

Dinner at Copper Chimney started with some light bites. The first dish, Salt and Pepper Babycorn, Dry ($9) already got me excited and looking forward to find out more about Chinese Indian or Chindian cuisine. The babycorn is lightly battered, fried to a crunchy bite. It is then stir fried in garlic, peppers, and soya sauce. The taste is very similar to XO sauce. This is an addictive dish.

Chilli Paneer (Dry) 4/5

When the Chilli Paneer, Dry ($10.50) was served, the first instant that came to our mind is chai tow kway. The cottage cheese cubes coated with the chilli sauce is another delectable bite which I can find a familiar taste to Chinese cooking.

Malai Chicken Tikka 4.2/5

Next we had the Malai Chicken Tikka ($12) which impressed us with the well marinated and tender inner fillet of the poultry. The owner shared with us the importance of the marination and the used of hung yogurt, garlic and ginger etc for the flavourful chicken.

Szechwan Fried Rice 3.5/5

Szechwan Noodles 3/5

The owner shared with us that he has grown up with Chindian cuisine and the popularity of it, usually in the form of street food vendors have spread to even metro cities like Mumbai. Copper Chimney probably is the only India restaurant in Singapore offering Chindian cuisine. We tried the Szechwan Fried Rice ($11) and Szechwan Noodles ($11) on the menu. Yes it is spelled as Szechwan not Szechuan. I definitely can taste the similarity of the dishes to Chinese cuisine. However compared to Chinese cuisine I think it is still lacking that wok hei aroma. The spicy level can also up a notch since the dishes are named after the state in China known for its hot and spicy dishes. Nevertheless, both are still hearty dishes, especially using basmati rice's long grain for fried rice.

Gobi Manchurian (Wet) 4/5

Gobi Manchurian, Wet ($9) is another Chindian dish that adopts the Chinese cooking technique and seasonings. The lightly battered cauliflower is fried to a crunchy bite. We went for the wet version as the Indians like to eat the rice with the gravy. There is also the dry version if you want to try.

Veg Jaipuri 4.2/5

I simply adore this rich and creamy Vegetable Jaipri ($10) with an array of vegetables. This vegetarian dish is so addictive that I kept going back for more.

Mutton Roqanjosh 4/5

Butter Chicken 4.5/5

The next two dishes, Mutton Roqanjosh ($12) and Butter Chicken ($11.50) are best to eat with some Rumali and Naan. The mutton is cooked to a nice beautiful fork tender while the spices infused gravy is just too good not to wipe them clean with the Rumali and Naan. The butter chicken was also outstanding. It was not overly sweet. The smooth and creamy gravy with the tender chicken has a perfect match made in heaven..

Lychee Kulfi 4.8/5

If you have the chance to visit Copper Chimney, I would recommend you to have the Lychee Kulfi ($7). The frozen dairy dessert infused with Lychee, tasted just like ice cream, is so refreshing. They have other flavours such as Pistachio and Rose too.

Sizzling Brownie & Ice Cream 3/5

The Sizzling Brownie and Ice Cream ($7.50) definitely caught a lot of attention when the chocolate syrup is poured over the brownie filling the whole restaurant with the beautiful chocolate aroma. The restaurant even got a few orders from the other guests after seeing what we had.

Overall I find the Northern Indian food at Copper Chimney is outstanding. The Chindian cuisine adds an interesting offering to the menu. I personally felt some of the Chindian dishes need bit more fine tuningto win the palate of the Chinese.

Copper Chimney

100 Syed Alwi Road

Singapore 207676

Tel: +65 62948891

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Website

Nearest MRT: Farrer Park (NE Line)

Opening Hours:

Sun-Thur: 1130am - 12midnight

Fri-Sat: 1130am - 1am

Direction: 

1) Alight at Farrer Park MRT station. Take Exit H. Walk to the traffic junction of Kitchener Road, Rangoon Road and Serangoon Road. Cross the road and walk down Serangoon Road towards Mustafa. Turn left onto Syed Alwi Road. Walk to destination. Journey time about 8 minutes. [Map]

Food Panda Delivery - Indian Curry House

Food delivery has gotten even easier and convenient with the Food Panda App that is easily available on the smart phone. The Food Panda Home Delivery App can be easily download from the Apple App Store, Google Play and Windows Store

It was a raining day and we were too lazy to cook. Hence I went to the Food Panda App for rescue. Upon launching the application and keying in the postal code of our place, the application listed down the restaurants that are opened for delivery. After browsing through the restaurants list, I decided to try some Northern Indian cuisine from Indian Curry House. It will be perfect for the cold raining weather.

Navigation of the restaurant's menu is easy with photos and description of the dishes. After adding the food order, the basket will display a summary detail of the items, total amount as well as the expected delivery time.

Last but not least, proceed to checkout to make payment with a choice of Cash On Delivery or Online Payment.

I wasn't expecting a panda greeting me when I received my delivery. It came in a very cute delivery plastic bag with my food neatly packed and secured. The greatest part is my food arrived warm.

Check out the spread of food I have ordered from Indian Curry House. The Chicken Biryani, Butter Chicken, Baingan Bharta are packed in plastic containers while the Butter Naan is wrapped in aluminium foil.

Butter Naan

Butter Chicken, Baingan Bharta

The warm Butter Naan was really good and fluffy. The naan goes excellently with the Butter Chicken and Baingan Bharta packed with aromatic spices.

Not seen in the picture is the chicken pieces and a hard boiled egg underneath the pile of fluffy basmati rice. This is definitely one delicious Northern Indian feast. The Food Panda App has made home food delivery is a one simple and seamlessly easy.


Food Panda 
Website: https://www.foodpanda.sg/
Download at Apple App Store, Google Play and Windows Store

Indian Curry House
Sixth Avenue Centre
805 Bukit Timah Road
#01-03
Singapore 279883
Tel: +65 64636289
Website: http://www.indiancurryhouse.com.sg