Ms. Maria & Mr. Singh @ Craig Road - Chef Gaggan Opens First Oversea Outpost In Singapore

Chef Gaggan Anand's Bangkok-based casual offshoot restaurant, Ms Maria & Mr Singh, opened its first overseas outlet at Craig Road, Singapore. The menu features tapas and small plates marrying Mexican and Indian flavours and traditions.

Mixed Chips with Four Dips 3.5/5

We started with some appetisers and snacks, beginning with the Mixed Chips with Four Dips. The colourful fried chips comprise sweet purple potato, sweet orange potato, yam, and yellow corn tortilla. Seasoned with salt, you can have it on its own or go with the four different dipping sauces - Pickled Mango, Chilli Cheese Sauce, Guacachutney, and Pickled Baby Corn.

Spicy Crunchy Okra 4/5

The Spicy Crunchy Okra ($12) is a popular Indian snack known as 'Bhindi'. An addictive and crispy snack coated with beautiful aromatic Indian spices.

Papdi Chaat 4.2/5

Get an explosion of flavours from the Papdi Chaat ($18) in one bite, which is made of chaat masala and yoghurt. The snack combines a traditional Indian street snack and Chef Gaggan's signature dish - Yogurt Explosion.

Cold Curry Ceviche 4.5/5

The Cold Curry Ceviche ($20) is inspired by Gaggan's classic Cold Curry, Scallops dish. It challenges the norm that curry has to be served hot and cooked. The interpretation is served cold and raw. Recommend giving it a good mix before eating.

Truffle Quesadilla 4/5

Quesadilla, an iconic staple of Mexican cuisine found worldwide, is given an elevated take incorporating influence from India, adding paneer to the quesadilla. In addition, black truffle paste is added to the Truffle Quesadilla ($28) for that extra earthy oomph to enjoy.

Hate Veggies Love Peanut Mole 3/5

Another staple in Mexican cuisine is the mole sauce, comprising chocolate, spices, fruits, nuts, chilli peppers and over 60 different ingredients. Charred cauliflower and crispy fried lotus root rested on top of the Hate Veggies Love Peanut Mole ($14).

Maria Singh Fish Tacos 4.5/5

Ms. Maria & Mr. Singh Shots 

A twist of the classic Baja Fish Taco is the Maria Singh Fish Tacos ($18), using two different styles of marinades representing Ms Maria and Mr Singh favourite ingredients. Instead of tortilla shell, it is replaced with Perilla leaf to hold the barramundi fish. Besides that, two special Ms. Maria & Mr. Singh Shots ($16) are designed to go along with the tacos.

Patrani Fish Tamal 4.5/5

With limited daily portions, the Patrani Fish Tamal ($30) is another inspiration from one of Gaggan's classic dishes - Fish Paturi. It incorporates influences from both the Indian and Mexican cultures. It reminds me of our local sambal stingray.

Biryani - Surf & Turf 4.2/5

A staple dish but given a new variation for Singapore is the Biryani - Surf & Turf ($28). Usually, it comes with a type of meat, but this has a mix of seafood (prawns and scallops) and meat (beef tongue).

Gaggan's Crab Curry 4.8/5

We had Gaggan's Crab Curry ($32) and Chicken Tikka Masala ($18) to go with the rice. The crab curry is a signature dish of Chef Gaggan that has been a staple in several pop-ups. The stirred-fried crab meat's sweetness is showcased beautifully in the creamy Southern Indian curry.

Chicken Tikka Masala 4.5/5

The chicken tikka masala is spicier than the crab curry, a classic British cuisine popularised by British cooks from India living in Great Britain. The tender chicken is marinated in tikka masala and cooked in a creamy, tomato-based curry.

Mango Yuzu Snowball 4.2/5

Singaporean may be familiar with the Mango Yuzu Snowball ($24), a dessert featured in MasterChef Singapore. The Alphonso mango mousse comes with a yuzu base paired with white chocolate snow and chopped mangoes. A light and refreshing dessert to wrap up the meal.

Avocado Falooda 4.2/5

Lastly, we had the Avocado Falooda ($16). Falooda is a traditional Indian cold dessert made by mixing vermicelli, and rose syrup with milk, often served with ice cream. Ms. Maria & Mr Singh's interpretation comes with vanilla ice cream, avocado mousse, coconut jelly, lemon foam, and basil seeds..

Note: This is an invited tasting.


Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
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Website
Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Wed-Thu: 6pm - 1030pm
Fri-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon, Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

3) Aloght at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Cross the road at the junction of Craig Road and Neil Road. Turn left onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Kilo Singapore @ Duxton - Kilo Collective Celebrates Its 10th Anniversary With An Evolved Concept Of Its Flagship

Kilo Singapore recently opened its doors at Duxton. Its menu is inspired mainly by Latin America's culture, fuelled by an open format natural flame kitchen with a wood-fired grill.

Japanese Oysters 4/5

For a start, we had Japanese Oysters ($18). Their freshly shucked Japanese oysters are relatively daintier and milder in taste which I prefer. You may top up $5 with your choice of two shooters of Bloody Mary.

Kilo Seafood Ceviche 3.8/5

Another cold starter we had was Kilo Seafood Ceviche ($34). It features a mixture of chunks of tuna, seabass and red prawn tossed with organic tomatoes cubes that have been cured overnight in a dressing made with fennel, radish, Spanish purple onion, fresh lime juice, and pure extra virgin olive oil. The texture lent by the seafood was good but lacked the punch in its flavours for a more assertive acidity.

Classic Steak Tartare On Confit Potato 4.2/5

From Mezze, we had Classic Steak Tartare On Confit Potato ($22). The steak tartare is made with Australian wagyu cube roll, which has a marbling of 4 to 5, which gives a luscious mouthfeel. The confit potato had a starchy texture, bound well with the creamy tartare.

Signature Kilo Squid Ink Rice With Crispy Calamari 4/5

Signature Kilo Squid Ink Rice With Crispy Calamari ($26) is a hearty mezze good for sharing. The rice is specially treated and marinated overnight with a homemade lime-infused glaze with soy and fish sauce. Upon order, the overnight rice is first fried, then stir-fried altogether with squid ink sauce. Perhaps due to the presence of soy sauce, the squid ink rice itself was strongly reminiscent of a typical Chinese style of fried rice. It was tasty as a plate of fried rice but somewhat disconcerting.

USDA Prime Rib Charcoal 4.2/5

Don't miss out on its selection from the Charcoal Fired Grill for mains. The cuts from the Charcoal Fired Grill segment are served with Kilo Fries and Chargrilled Romaine Lettuce. We had a 350gm of USDA Prime Rib Charcoal. Prime rib has a marbling similar to wagyu, and hence when done skilfully, the charcoal fire grill will get the best out of its fats and juice. Ours didn't disappoint as well.

72% Dirty Seduction 4.2/5

For sweets, we chose 72% Dirty Seduction ($14). It is assembled with two different mousse textures: Hazelnut mousse made with a 100% pure chocolate mousse consisting of 72% dark chocolate chips and a creamy mousse. I love the contrasting crunchy chocolate crackers seasoned with sea salt and the warm chocolate sauce drizzle, which reinforced that chocolate-ty notes.

Words 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.


Kilo Singapore
97 Duxton Road
Singapore 089541
Tel: +65 96250279
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 4pm - 1030pm
Sat: 1130am - 1030pm
Sun:1130am - 5pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

Firangi Superstar @ Craig Road - Indian Cuisine That Is Authentically Inauthentic

Firangi Superstar at Craig Road is born out of love and memories of the country India. Stepping into the restaurant is a cinematic journey, transporting diners to an Officer's Club, Old Railway Room, Elephant Palace and Jungle Lodge. Here, the food takes classic Indian cuisine in unexpected forms in Head Chef Thiru Gunasakaran's hand, giving it a modern approach.

Chutney & Raita 4/5

We started with some Chutney & Raita (2 for $10++/ 3 for $14++) served with papads and crackers. The house-made chutney and raita selection consist of Roasted Pistachio Chutney, Jackfruit Cucumber Raita, and Garlic Dried Chilli Chutney. It is a delightful starter to go along with some cocktails or drinks before moving to the diner proper.

Scared Samosa 4.2/5

The traditional samosa is given a luxurious touch in the Scared Samosa ($26++). The open-face samosa comprises familiar flavours but with a new perspective, replaced with wagyu beef tartare sandwiched between samosa chips.

This Is Not Aloo Gobi 4.2/5

This Is Not Aloo Gobi ($16++) is a modern, deconstructed version of the Aloo Gobi. It comes with cauliflower in three ways - cauliflower cous cous, cauliflower florets and cauliflower coriander puree. Crispy sliced potatoes are layered with melted ghee and salt in between each layer for a textural uplift with each mouthful.

Sothi Fresh 4.5/5

Sothi is a traditional yellow coconut curry usually cooked with fish. The Sothi Fresh ($22++) is an elevated form paired with ceviche cured in kokum dressing, coconut jelly and shallots. What you get is a firework of flavours.

Beirut Bhatura 4.2/5

The Beirut Bhatura ($12++) comes in a bowl of celeriac hummus topped with chickpea masala, pomegranate seeds and coriander cress, drizzled over with yellow curry oil. The best way to enjoy it is to tear the bhatura (deep-fried leavened bread) into pieces to smear it with the creamy celeriac hummus.

Prata Waffle 4/5

Inspired by chicken and waffle, the chef has created the Prate Waffle ($24++), incorporating the trendy cafe dish into Indian cuisine. Sitting on the base is waffle pressed prata topped with Madras-style fried chicken and fried curry leaves. Jaggery syrup is drizzled onto the crispy and tender fried chicken. Of course, the soul of the dish has to be the butter chicken sauce at the side, giving the dish the Indian identity.

Salvador Thali 4.5/5

The sweetness of the pumpkin is showcased in the Salvador Thali. The pumpkin is marinated in sambhar marinated, oven-roasted, then tandoor charred. Lime pickle, fried salted chilli flakes, quinoa and pumpkin seeds are smothered onto the roasted pumpkin complementing the sweetness and giving it extra texture contrast and enjoyment.

Indian Saddle 4.5/5

The beautiful Tandoori Lamb Saddle ($19++ per 100g) is marinated with spiced yoghurt before cooking in tandoori. It is served with an Indian-inspired chermoula, confit garlic and curry leaves. You don't get that gamey taste, and I probably think the tender lamb is beef if I am blindfolded.

Firangi Naan Basket 4.2/5

Cumin Carrots with Dhal Makhani 4.2/5, Anise-Ghee Rice 4/5

To complete the meal, you can also order some sides, rice and naan to complete your meal. We had the Firangi Naan Basket ($12++), Cumin Carrots with Dhal Makhani ($15++)  and Anise-Ghee Rice ($6++).

Mango Kesari 4/5

I don't usually enjoy Indian desserts as they are extremely sweet. However, at Firangi Superstar, it is well balanced and has textures. The Mango Kesari ($12++) is plated with alphonso mango mousse, cubes of alphonso mango, alphonso tea gel and cream cheese. The steamed semolina cake is then topped with puffed rice, raisins and cashews for that extra textural bite.

Chocolate Jamun 4.2/5

A bed of chocolate mousse sits at the bottom of the Chocolate Jamun ($15++), smothered with gulab jamun crumble and chocolate crunch. it is further dotted with rose patisserie and topped with pistachios, rose petals and house-made cardamon vanilla ice cream.

Note: This is an invited tasting.


Firangi Superstar
20 Craig Road
#01-03
Singapore 089692
Tel: +65 63043022
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 530pm - 1030pm
Sat: 530pm - 103pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Walk to Tanjong Pagar Road. Cross the road. Walk to Craig Road. Turn left and walk down Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

HotChic2 @ The Grandstand - New Pet and Kid-friendly Cafe Serves Exciting And Creative Fusion Dishes

Previously a hawker store at Bukit Batok known as HotChic, HotChic2 is the founding team's newest venture to offer a more diverse and experimental menu. Located within The Grandstand, the pet and kid-friendly cafe serves innovative fusion dishes inspired by cuisines all over the globe that are pleasing to both the eyes and the palate.

Build-Your-Own-Potion 3.8/5

We had fun exploring their fascinating drinks menu to kickstart the meal, with a customizable DIY-style Build-Your-Own-Potion ($9.50) to create your dream concoctions. I chose the vanilla butterfly pea for the base soda flavour, followed by a side of fruit (preserved oranges) and a mint leaf topping. While we enjoyed the refreshing and tangy soda, the drink's colour changing layers also make for a very instagrammable shot.

Hotchic Ceviche 4.2/5

The Hotchic Ceviche ($12) consists of fresh Norwegian salmon slices dressed in Hotchic secret marination and sambal mayo and comes topped with lychee boba and tobiko. I loved how the sambal mayo gives a subtle kick of spice and flavours to the fresh salmon, while the lychee boba brings a burst of refreshing fruity finish to the dish.

Sake Mussels with Truffles 4/5

The Sake Mussels with Truffles ($14) was also no less impressive with a rich umami-filled broth of "shiok" sake and generous amounts of fresh blue mussels. It is paired with furikake sourdough to mop up the remaining broth. If you're a fan of sake, this is definitely a dish to go for.

Mentaiko with Lime Fries 3.8/5

The Mentaiko with Lime Fries ($12) comes in a giant bowl of fluffy crinkle cut fries, doused in a generous amount of mentaiko sauce.

Oppa Su Dong Po 4.2/5

The Oppa Su Dong Po ($27) is a Chinese-Korean-Japanese fusion main, consisting of slow-braised pork belly accompanied by peach kimchi and a HotChic2 invention, TARO-yaki balls. The best way to enjoy the dish and savour the flavours entirely is to wrap the tender pork belly meat with some peach kimchi and sour plum mayo in a piece of lettuce.

Hot Chic Chicken Roulade 4/5

The Hot Chic Chicken Roulade ($28) features tender chicken thigh pieces stuffed with secret recipe braised rice with yam & mushrooms, Justin's cucumber, and served with foie gras pate with furikake sourdough. The dish also came with a small jar of strawberry grape jam to cut through the meat's richness. The refreshing sweet fruity flavour of the jam helped to cleanse the palate as well.

Prawn & Mushroom Aglio 3.8/5

From the pasta selections, we had the Prawn & Mushroom Aglio ($16). A classic dish done well, the pasta is cooked to a perfect al dente, and the fresh prawns used are also juicy and tender.

Pan Fried Crayfish with Goth Pasta 3.5/5

While we enjoyed the rest of the dishes, the Pan Fried Crayfish with Goth Pasta ($19) fell under expectations, as we felt that the pasta was a tad too dry and lacked the squid ink flavour.

When-Chef-Tries-To-Be-Atas - Starter 3.8/5

We also tried the WHEN-CHEF-TRIES-TO-BE-ATAS set menu ($68), consisting of a starter, main and dessert. We started with a Bacon Foie Gras Pate that comes with macerated cherry tomatoes, crushed nuts and Japanese musk melon to pair with the spiced furikake sourdough.

When-Chef-Tries-To-Be-Atas - Main 4.2/5

This is followed by the main dish of Pan-Roasted Shichimi rubbed Pigeon, with Hazelnut Mash, bacon soil, braised quail eggs, as well as a myriad of vegetables on the side. While the pigeon meat is soft and tender, it has a slightly gamier taste than chicken meat. However, we enjoyed this immensely, as the cherry tomatoes helped to cut away some of the gaminess.

When-Chef-Tries-To-Be-Atas - Dessert 4/5

We ended the meal with a Turkish-inspired dessert. It was named "It's a secret" on the menu, as the desserts are meant to be a surprise and changes with the season. Besides the gorgeous presentation, the desserts scored in terms of taste as well - the bitterness of the creamy coffee custard complemented well with the pistachio crumbs and the sweetness of the crushed honeycomb and fruits.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


HotChic2
The Grandstand
200 Turf Club Rd
#01-14
Singapore 287994
Tel: +65 94780347
Facebook
Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Mon-Fri: 12pm - 10pm
Sat: 930am – 10pm
Sun: 930am – 7pm
(Closed on Tue)

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk to Turf Club Road. Continue on Turf Club Road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk down Dunearn Road towards Turf Club Road, to bus stop opposite Sixth Avenue Centre (Stop ID 42019). Wait for The Grandstand Shuttle Bus. 15 minutes. [Map]

3) Alight at Sixth Avenue MRT  station. Take Exit A. Walk down Bukit Timah Road. Walk to bus stop at Sixth Avenue Centre (Stop ID 42011). Wait for The Grandstand Shuttle Bus. Journey time about 15 minutes. [Map]