Showing posts with label Chicken Tikka. Show all posts
Showing posts with label Chicken Tikka. Show all posts

Tuesday, July 25, 2023

Ms. Maria & Mr. Singh @ Craig Road - A Revamped Space with Newly Launched Degustation Menus

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Ms. Maria & Mr. Singh, located at Craig Road, has recently revamped their menu, now offering a Degustation-style dining experience. The eight-course dinner menu includes new dishes imported from its renowned Bangkok outlet. To bring you the full experience, the space has also been refreshed with new furnishing and plate ware imported from Bangkok.

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Papdi Chat 4.5/5

The new Degustation menu starts with Papdi Chat, inspired by a traditional Indian street snack and Chef Gaggan's signature dish, "Yogurt Explosion". A single bite into the yoghurt sphere releases a good amount of punchy and aromatic flavours of chaat masala, which were further amped up with tangy Tamarind Chutney and herbaceous Green Chutney. The Papdi Cracker holding the yoghurt sphere and the pomegranate garnish gave this bite a delightful textural contrast.

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Golgappa with Vedita Shots 4/5

Continuing in the same vein is the Golgappa with Vedita Shots. This rendition features a Japanese touch with Hokkaido white corn puree and topped with Uni (available in $138 Menu). Cap the dish with a shot of senses -waking tequila-based green verdita cocktail.

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Guacamole Ikura 4/5

The next course was Blue Corn Tortilla & Papadum served alongside Guacamole Ikura of creamy and herbaceous avocado guac made savoury with fresh ikura. The guac was bright with the right amount of acidity and added a burst of savouriness from the ikura.

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Ceviche 3.8/5

The next course is the Ceviche which surprised us with piquant and robust chipotle leches that lay the foundation for the succulent diced Hamachi, Prawns and Octopus cured with Leche de Tigre milk. As for the Prawn Fritters, while they provided a texture element to the dish, they detracted from the freshness of the dish.

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Scallop Tostada 4/5

Next up was Scallop Tostada with Romesco, Salsa Macha and Basil Aioli - an elevated rendition of the classic taco. Thin slices of raw scallops were delicately arranged atop avocado slices, resting on a crispy fried tortilla spread with Salsa Matcha. The creamy avocado and the sweet scallops melded together into one beautiful buttery bite in each mouthful, flavoured with the fruity sweet notes with a spicy kick from the Salsa Matcha spread, alongside romesco and Mexican chillies oil.

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Mole Madre and Pipian 4/5

The next course is Mole Madre and Pipian, where root vegetables are slow-cooked in a Mexican sauce of coconut milk, pumpkin seeds, sesame seeds and chillies. Two moles of contrasting flavours were used for this dish - a dark, bold and umami Mole Negro (Black Mole) against a vibrant and herbaceous Mole Verde with Pipian (Green Mole with Pumpkin Seeds). Purple tortillas are served for us to DIY our own tacos. The surface of the lotus root was slightly charred, imparted a delectable caramelised sweetness and a smoky note into the taco, adding to that overall deep umami flavour profile. The softened root vegetable retained a pleasing level of structure that provided a satisfying bite.

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Pork Vindaloo Tacos 4.8/5

The next dish drew inspiration from the curry dish in the Goa Pork Vindaloo Tacos. It was a scrumptious combination of slow-cooked pulled pork collar marinated in a vindaloo-based sauce, enlivened with zesty pineapple salsa and smoky roasted pineapple.

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Chicken Tikka Masala 4.5/5

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South Indian Coconut Rice 5/5

Our main was Chicken Tikka Masala, featuring chunky pieces of chicken marinated in a tomato cream base curry filled with spices, nuts, and yoghurt. The cream base curry itself was moreish and indulgent. While the chicken was delicious, with tender meat and tantalising charred edges, it was the exceptional South Indian Coconut Rice that stole the show. The fluffy rice was rich with coconut taste and fragrance, elevated with fresh shredded coconut and lentils, adding a dimension to the overall texture.

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Gaggan’s Crab Curry 4.5/5

We also get to try a signature dish of Chef Gaggan since 2016/2017 - Gaggan's Crab Curry, a South Indian curry base crafted with a blend of coconut, Garam masala, raw mango and tomato. The resulting curry packed a punch and had a tangy undertone that harmonised with the natural sweetness of the chunky crab meat.

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Churros 3/5

Dessert was Churros with Toasted Sticky Rice Ice Cream drizzled with a cardamom-flavoured dulce de leche. While the sticky texture of the ice cream was interesting, with a nice coconut flavour, the sweetness was slightly cloying.

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The new Degustation menus will be updated every quarter. They are priced at $48 for a 5-course lunch and $78 for an 8-course dinner. A $138 option for dinner is available as well.

There are new additions to the beverage lineup, including Indian-Mexican cocktails and margarita slushies with flavours such as the classic Lime, Kyoho Grape, or Mango. Opt for a flight of three different flavours ($25++) or bottomless (1.5hrs) for just $58++.

Photos and 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.


Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
Facebook
Instagram
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]

Sunday, December 4, 2022

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

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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.

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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.

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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.

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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.

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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.

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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.

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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).

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Maria Singh Fish Tacos 4.5/5

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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.

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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.

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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).

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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.

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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.

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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.

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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..

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Note: This is an invited tasting.


Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
Facebook
Instagram
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]

Saturday, July 18, 2020

Gabbar Bistro & Bar @ Clarke Quay - Spinning To A Mix Of Bollywood Music And Scrumptious North Indian Cuisine

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Gabbar Bistro & Bar is a fairly new modern Indian bistro bar located at Clarke Quay. Its live Bollywood music performances often draws huge turnouts, where diners get to experience an international DJ spinning the latest Bollywood and Punjabi mixes over an extensive selection of drinks which includes wines, cocktails and Single Malts. However, customers return to Gabbar time and time again not just for its music, but to satisfy their cravings for a scrumptious North Indian cuisine.

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Lamp Chops (tasting portion) 4/5 

The Lamb Chops here wins the hearts of the Indian diasporas and locals alike. Its mouthwatering aroma delivered my expectations. Marinated for 12 hours with hung curb and spices, the meat was succulent, tender, and flavourful with just the right amount of spices. For a drink and a quick bite, this serves equally good as a bar bite too.

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Surkh Laal Chicken, Tikka Fish Amritsari and Hariyali Chicken (tasting portion) 4/5

From the tandoor, we tried Surkh Laal Chicken, Hariyali Chicken and Tikka Fish Amritsari. The reddish Surkh Laal chicken was punchy with spices with a tinge of heat. The Hariyali Chicken didn't lose out either with its well-seasoned, creamy spinach marination. I have had quite a few unpleasantly dry and bland Fish Tikka before, but the version here was moist and flaky.

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Dal Makhani (tasting portion) 3.5/5

Dal Makhani is a comfort food, and also quite nutrient-dense with beans and black lentils. I would have liked it even more if it is slightly more tomatoey to have some tartness to balance the richness of it.

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Assorted Naans (tasting portion) 4/5

Options aplenty for naans. We tried Roti, Tumeric, Olive and Cheese, Garlic, Butter and a Lachha Parantha. Each of them was soft and fluffy, but if you can only choose one, go for the Olive and Cheese naan for that full-bodied flavour.

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Chicken Biryani 3.8/5

Chicken Biryani is a great option for a quick lunch. It seems like a basic dish, yet there is complexity in the use of spices and the way the rice is being cooked and put together with the meat. Mine was packed full of flavours but not too overwhelming with aromatics and spices. Hidden underneath the pile of fluffy basmati rice is load of tender chicken cubes.

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Paan Ice Cream 4.8/5

If you visit Gabbar, do go for its Paan Ice Cream. Made with betel leaves, the sweetness and milkiness were at the right amount to mellow down the sharp herbaceous flavours of the betel leaves. The spiced and nutty topping intrigued my taste buds in every bite. It was such a unique and delicious ice cream, I strongly encourage you to give it a try.
 
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Besides dining in, Gabbar Bistro & Bar also offers island-wide delivery for you to dine at the comfort of your home. You can order island-wide delivery at www.sgdelivery.online

Photos and 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.


Gabbar Bistro & Bar
Clarke Quay
3B River Valley Road
#01-14
Singapore 179021
Tel: +65 87555597
Facebook
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]

Monday, November 11, 2019

Butter & Spice @ Katong Point - Budget-friendly Northern Indian Cuisine

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Butter & Spice at Katong Point serves up Northern Indian cuisine at budget-friendly prices. It also sets itself apart from others by offering set menus. Priced at $10, each set meal comes with a side of basmati rice and naan, together with a main that is of a smaller portion compared to an ala carte order, hence making it great for solo diners.

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Chicken Tikka Biryani 4.5/5

Despite its small space, Butter & Spice uses a tandoor for their cooking. What is a must-order here, is definitely the Chicken Tikka Biryani ($8.40). Each biryani is prepared only upon your order. Brimming with herbs and spices, the piquant masala gravy served at the side brightens the dish with zest and adds a final punch of flavour to every spoonful of the biryani. The generous amount of chicken tikka given was unexpected. Each chunk was tender and moist, carrying a hint of smokiness atop of their spiced marination. The portion is good for two persons.

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Lam Saag 3/5

Lamb Saag ($13) is similar to Palek Paneer but with Lamb pieces instead of cottage cheese cube. I really like the spinach, which has the right amount of garlic to bring out its flavour. However, the lamb cubes was a tad dry and too gamey for my liking.

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Garlic Naan 2.8/5

To go with your curries, a selection of tandoori-grilled naan is available in various flavours such as cheese, garlic, and butter. We had Garlic Naan ($2.10). I feel it can be softer and fluffier.

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Prawn Butter Malasa (Tasting portion)  3/5

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 Dal Makhani (Tasting portion) 3/5

On the menu, there are also seafood and vegetarian dishes such as Prawn Butter Masala ($14) and Dal Makhani ($10). Both fall short of the robustness that I expect, which would usually leave my tongue tingling with stimulation from the spices if I met a good one. I was told there was no tomato puree inside the Dal Makahi, which makes it even milder and creamier. However, if you like curry that is buttery and creamy, this will work for you, especially given that black lentil is starchier than yellow lentil.

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End your meal with their Masala Chai Tea ($1 add-on). Freshly brewed with chai tea and finished off with fresh milk, just the way they have it back in their hometown.

Written and photography 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.


Butter & Spice
Katong Point
451 Joo Chiat Road
#01-01
Singapore 427664
Tel: +65 97776349
Facebook
Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon-Sun: 11am - 1030pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Thursday, April 18, 2019

Indian Express @ Race Course Road - Home-style Northern Indian Cuisine Along With Indian-Chinese Favourites

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Northern Indian cuisine is prevalent in our island but Indian-Chinese dishes are definitely less so. Here at Indian Express, take the chance to explore their characters that are unfamiliar to us, while tucking into your favourite Northern Indian dishes. Nestled in one of the shophouses on Racecourse Road, Indian Express has recently renovated and reopened with a fresh look. You may not have known, this casual dining concept is established by the same management behind The Song of India, currently helmed by executive chef Umed Singh, alumnus of The Song of India and protégé of Michelin-starred chef Manjunath Mural.

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Tandoori Mix Grill Platter 3.8/5

As a starter or even a simple meal for two, the signature Punjabi-style Tandoori Mix Grill Platter ($19) that comes in a sizzling plate of lamb chop, fish, chicken tikka and kebab that have been grilled in the Tandoor, will have you deeply satisfied. I love the fish which was well marinated with spices and yogurt, and that layer of marination also kept it moist and tender during the grilling process.

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Kashmiri Lamb Rack Wazwan 4.2/5

Each platter comes with a lamb chop as well and we had the chance to view them in full glory in the Kashmiri Lamb Rack Wazwan ($14) that made a rather dramatic entrance with the lamb racks smoking in its own juice and marination. It is something that you would not want to share, for all you want is to slowly lift the tender meat off its bone and savour it slowly.

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Grilled Vegetarian Platter 3/5

The Grilled Vegetarian Platter ($14) was wholesome with Seekh Kebab, Paneer Tikka and Cauliflower. The Paneer Tikka could be a lot more pleasing if the bell pepper was more cooked down to release its fruity and smokey flavour.

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Papdi Chaat 2.8/5

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Pani Poori 3/5

One of my favourite small bites are Papdi Chaat and Pani Poori. What we had $7 each were decent but I would like them to be more tangy with yogurt and chutney.

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Chilli Chicken 3/5

Indian Express also offers a comprehensive menu of Indian-Chinese dishes. Indian-Chinese cuisine has its roots back in Kolkata in the 1700s, the period when the Chinese migrated there and settled in. They adapted their own recipes with well-loved Indian spices and ingredients and that boost of flavours into dishes which please the local palate became a hit across India 90 years ago. We only managed to try one, Chili Chicken ($14). The flavours were quite homely actually, reminiscent of my mum's black soy stir-fried chicken but laced with chilli.

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Butter Chicken 4/5

After all the dishes, we were ready for a lineup of well-loved Northern Indian classics. Among all, the highlight for me was the Butter Chicken ($14). The chicken was being barbecued beforehand, hence it exuded a strong hint of smokiness as I bite into it. Cooked in tomato sauce, the curry was bright with a well rounded tangy sweetness. That mingled perfectly with the smoky flavour of the meat.

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Prawn Masaledar 4/5

Prawn Masaledar ($18) is slightly similar to butter chicken which has a tomato based curry but given a dose coconut milk. Again, I like that level of piquancy in the curry, though it was mellower.

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Lamb Shank 3.8/5

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Muglai Fish Curry 3/5

You can look forward to a good quality Lamb Shank ($16) which comes from one of the finest meat suppliers in Singapore. You may find the Muglai Fish Curry ($12) interesting, which probably reminds you of Thai Green Curry but I prefer a curry that is more robust.

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Palak Paneer 4/5

Their Palak Paneer ($10) is also one of the better ones that I have tried. It has a pureed consistency, unlike those creamier ones with cottage cheese cubes swimming inside. Blend with minced garlic, there is an additional layer of flavour built into it that makes it far more delectable than the rest.

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Bhindi Masala 3.8/5

Bhindi Masala ($9) is ladyfingers, an ingredient that you either love or hate. It's tricky to cook it well to a right doneness while keeping it green and crunchy. If you like it with samba belacan, this will not disappoint.

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Royal Chicken Dum Biryani 3/5

To go with all the curries and dishes, you can go for their Royal Chicken Dum Biryani ($12) but I would suggest skipping that for their moriesh Assorted Naan (Plain Naan $2.50 / Whole wheat $3 / Garlic Naan $3 / Butter Naan $3). Nothing is more engaging than sopping them with curries and savouring them with hands!

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Carrot Halwa 3.5/5

For dessert, we had a traditional winter time Carrot Halwa ($4.50) pudding that originated from North India. In North India, the seasonal carrot has a lot more water content but they managed to create the same using ghee, milk and sugar.

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When there are so many restaurants in Little India that leave you clueless of where to dine in, simply head down to Indian Express for an authentic experience.

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.


Indian Express
38 Race Course Road
Singapore 218555
Tel: +65 63417429
Facebook
Website
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours
Daily: 12pm - 11pm

Direction:
1) Alight at Little India MRT station.Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]