Rang Mahal Restaurant & Bar @ Naumi Hotel Singapore - Relocate and Rebrand to Its Root as A Family-Run Restaurant

Rang Mahal has found a new home at Naumi Hotel Singapore, now established as Rang Mahal Restaurant & Bar. This marks an evolution for the brand after a remarkable 54-year culinary journey, from its beginnings as a family-run restaurant at the Imperial Hotel to its long-standing presence as a modern Indian fine dining destination at Pan Pacific Singapore from 2000 to 2025. The refreshed concept brings together the best of North, South, and coastal Indian cuisines, while also spotlighting some of the family recipes that add a personal touch to the dining experience.

Khakra & Chutney Dips 5/5

Appetisers set the tone beautifully, offering bold flavours wrapped in comfort and nostalgia. A much more exciting alternative to the traditional papadum, the Khakra & Chutney Dips ($10) features crisp Gujarati-style crackers made with wholemeal flour and aromatic spices, paired with three homemade chutneys — tangy mint, sweet mango, and spiced mustard yoghurt. Nutty and spice-forward, the trio of chutneys enriched every bite with a punch of flavours.

Maa's Chilli Cheese Pakoras 4.5/5

A family recipe from the mother of the Director and second-generation owner, Maa's Chilli Cheese Pakoras ($18) features green chillies stuffed with cheddar and cream cheese, battered in spiced gram flour, then fried to golden perfection. The creamy, mildly sweet cheese filling mellowed the heat of the chilli, balanced by a refreshing mint-beetroot sauce.

Arshiya's Chowpatty Slider 3.5/5

Arshiya's Chowpatty Slider ($20), named after the founder's daughter and inspired by Mumbai's Chowpatty Beach, is a nostalgic street snack of spiced potato patties with onions, chilli powder, chaat masala, and cumin, sandwiched in buttery buns with tamarind and coriander spreads. The sweet-tangy tamarind imparted an unexpected, but welcoming tang to the slider.

Calcutta Pani Puri 4/5

Another quintessential Indian street food, Calcutta Pani Puri ($16), arrived as crispy puris that we had the joy to fill the golden shells ourselves with seasoned potatoes and tamarind-mint water before popping them into our mouths.

Non-Vegetarian Grill Platter 4.5/5

The Mains range from Grill Platters, Curries and Biryani. The Non-Vegetarian Grill Platter ($52) came sizzling with Tandoori Chicken Tikka, Tiger Prawns, and Lamb Seekh Kebab. The meats were well-marinated and tender, flavourful without being overly salted. The Lamb Seekh Kebab, in particular, stood out for its balance of spice and succulence, offering a well-rounded bite.

Kokan Fish Curry 4.5/5

For a taste of coastal Maharashtrian cuisine, the Kokan Fish Curry ($28) was a highlight, featuring moist seabass simmered in a coconut-based Konkani masala, with kokum adding a gentle tang. While the curry was well-balanced, a slightly stronger dose of kokum would have enhanced the dish's brightness.

Old Delhi Butter Chicken 3.5/5

A perennial favourite, the Old Delhi Butter Chicken ($30) featured tandoor-roasted chicken simmered in a rich tomato and fenugreek gravy, finished with cream. While the chicken was perfectly tender, the sauce leaned a touch too creamy and sweet, as I would prefer it to be more savoury.

Hyderabadi Lamb Biryani 3.5/5

Garlic Naan 3/5

The Hyderabadi Lamb Biryani ($30) was fragrant and flavourful, with the rice beautifully cooked and each grain distinct. However, some lamb pieces were slightly dry. The dish paired wonderfully with Burani Raita ($16), a yoghurt spiked with dehydrated garlic, which also complemented the Garlic Naan ($16); however, the naan could be fluffier.

Nani's Lychee Kulfi 5/5

Dessert was Nani's Lychee Kulfi ($16). The homemade kulfi, cut into cubes and laced with bits of lychee for added texture, had well-balanced sweetness and a lingering lychee aroma. Rang Mahal is indeed a brand that has truly stood the test of time.

Its new location and refreshed concept have opened the doors to a broader audience, allowing more diners to experience its enduring charm and refined Indian cuisine. Reservations are recommended via https://www.rangmahal.com.sg/

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Rang Mahal Restaurant & Bar
Naumi Hotel Singapore
Level 1
41 Seah Street
Singapore 188396
Tel: +65 9667 4244
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 10pm
Sun: 12pm - 230pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road. Walk down North Bridge Road towards Seah Street. Turn right onto Seah Street. Walk down Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Turn right and walk down Beach Road. Turn left onto Seah Street. Walk to destination. Journey time about 5 minutes. [Map]

Cutlery Optional Private Dining - South Indian Flavours in a Homely Setting

Our private dining exploration this round took us to Cutlery Optional Private Dining by Vasunthara Ramasamy, a contestant from MasterChef Singapore Season 2. Specialising in South Indian cuisine, her home dining concept stood out to us, as most private dining experiences in Singapore lean heavily towards Peranakan or Chinese cuisine. This was one we had been especially looking forward to.

Plantain Chips & Chutney 3.8/5

We started the evening with Plantain Chips & Chutney, a light and crispy bite made addictive with the aromatic and spice-laden chutney. A simple yet impactful appetiser that teased the palate for what was to come.

Coconut Toddy Thosai 4.5/5

Malabar Chicken Curry 4.8/5

The Malabar Chicken Curry was a highlight. The chicken was tender, soaked in a robust curry brimming with depth and fragrance. What elevated the dish further was the freshly made Coconut Toddy Thosai, which was soft, fluffy, and carried a beautiful hint of coconut. Perfect for mopping up every last bit of curry.

Spicy Fried Fish Fry with Coconut Topping 4/5

Next came the Spicy Fried Fish Fry, crisp on the outside and moist within. The addition of coconut topping added a welcome lift in both flavour and texture.

Pork Fry 4.2/5

The Pork Fry reminded us of Chinese sio bak, yet with an unmistakable Indian twist. Crispy, succulent, and deeply savoury — it was addictive enough to keep going back for seconds.

Prawn Green Mango Curry 5/5

The Prawn Green Mango Curry emerged as one of my favourites of the evening. Large, succulent prawns were paired with a mild, balanced curry. The fruity tang of green mangoes complemented the natural sweetness of the prawns, making this dish stand out.

Mix Vegetable Thoran 4/5

To refresh the palate from the richer dishes, the Mix Vegetable Thoran was perfectly timed. Crunchy and light, it provided a nice balance to the heavier curries and roasts.

Crab Roast 4.5/5

Another memorable dish was the Crab Roast. Unlike the familiar Singaporean renditions of chilli crab, black pepper crab, or salted egg yolk crab, Vasunthara’s version showcased a spice-forward, aromatic profile that paired beautifully with the crab’s sweetness. A refreshing take that still held its own against our beloved local styles.

Mango Ice Cream 4.2/5

The meal concluded with Mango Ice Cream. Bursting with the intensity of ripe mangoes, it was refreshing and vibrant. It's almost like eating the fruit itself. A fitting end to a flavourful journey.

Cutlery Optional Private Dining is a rare gem in Singapore’s private dining landscape, offering authentic South Indian flavours with personal touches from Vasunthara. It’s a feast that bridges familiarity and discovery, making it an experience well worth seeking out.

Cutlery Optional Private Dining
Ang Mo Kio Ave 9 / Yio Chu Yang 
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Nearest MRT: Yio Chu Yang (NS Line)

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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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]