Showing posts with label Indian Food. Show all posts
Showing posts with label Indian Food. Show all posts

Sunday, June 9, 2024

VK Mess South Indian Feast @ Race Course Road - Bringing the Flavours and Lively Vibes of Traditional South Indian Mess to Singapore


VK MESS South Indian Feast, located on Race Course Road, is a newly opened restaurant serving authentic South Indian cuisine. Chef-owner Titus, who has a background honed in fine-dining restaurants both locally and abroad, has returned to his roots. After a pilgrimage to India to immerse himself in regional dishes, Chef Titus aims to bring the flavours and lively vibes of a traditional South Indian mess to Singapore.

The Ultimate Virundhu 5/5

The menu at VK Mess is carefully curated to highlight its specialities. To get an idea of their offerings, we tried the Deluxe Set ($55/2 pax) of The Ultimate Virundhu. This set includes more than 12 dishes: White Rice, Lamb Chukka/Curry, Chicken Uppukari/Curry, Prawn Sambal, Spanish Mackerel Fry, Chicken/Fish 65, Egg, Samba, Rasam, Mooru, Papadam, and three vegetables. We also sampled a few additional items.


Our deluxe set was elevated with coconut ghee rice, available only on selected days. The rice, infused with lamb stock and rose water, had a fluffy texture with delightful bites from crushed cashews. Slightly coconutty and accented with spices, especially cardamom, the plump raisins added a burst of sweetness that countered the savoury flavours of the surrounding dishes.

Shredded Shark Stir-fry

The dishes are on a rotational basis. One standout was the Shredded Shark Stir-fry. It had a flossy texture, and as exotic as it sounds, it had a bite reminiscent of Hei Bi Ham - moreish but more spice-forward rather than heat; it was definitely a memorable experience for me.

Lamb Chukka

Chicken Uppukari

The Lamb Chukka and Chicken Uppukari were also noteworthy. Lamb Chukka was a dry curry with morsels stir-fried until dry with spices and aromatics, allowing the curry to cling to each piece. The chicken uppukari was delectable with tender meat.

Prawn Sambal with Quail Eggs

A favourite was the Prawn Sambal with Quail Eggs. The prawns were succulent and finger-licking good with a nice amount of spice, and the quail eggs were perfectly cooked. Another notable item was the Fish Curry. Infused with tamarind, it added an appetising acidity to the meal.


Balancing the platter's flavours were the lightness and sweetness of the vegetables, comprising stewed cabbage, pumpkins, and long beans. The Dahl was delicious too. The vegetarian set offered here is also worth checking out.

Chicken 65 4.5/5

The set includes a side bite, Chicken 65. Despite its deep colour, the meat was surprisingly tender and not overly seasoned, allowing the spices and aromatics to shine.

Whole Lamb Shank Masala 4.5/5

VK Mess prides itself on its signature Whole Lamb Shank Masala ($18 ala carte/ $13 with set). Brined for 72 hours and then cooked in a pressure cooker, the meat easily fell off the bone and was succulent. The robust masala gravy made it even more satisfying.

Black Moon 5/5

The quality of the spices is crucial in determining the flavours of the dishes. The owner sources his spices from the mountains of Kolli Hills. Cardamom is commonly used both in coconut ghee rice and desserts. Be sure to try the Black Moon, which is made with black rice imported from India. Served with a sago crisp dotted with rose gel, reflecting the chef's fine dining background, this dessert showcased the art of flavour balance. Interestingly, the first taste was delightfully salty, enhancing both the coconut and black rice flavours. Shredded coconut mixed into the rice pudding added a delectable bite. It concluded my meal perfectly.

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.

VK MESS South Indian Feast
42 Race Course Road
Singapore 218557
Tel: +65 94711706
Nearest MRT: Little India (DT, NE Line)

Opening Hours:
Tue-Sun: 1130am - 10pm
(Closed on Mon)

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

Friday, March 15, 2024

Tiffin Room @ Raffles Hotel - Return of The Wondrous Flavours of Holi


Tiffin Room at Raffles Hotel is once again presenting Holi Festival Specialities, exclusively crafted by award-winning Chef de Cuisine Kuldeep Negi, at the historic Tiffin Room. The Wondrous Flavours of Holi will be available from 18 to 31 March 2024 for both lunch and dinner.

Stuffed Yellow Lentil Dumplings 3.5/5

Our dinner began with Chef Kuldeep's Welcome Dahi Gujia (Stuffed Yellow Lentil Dumplings With Sweet Yogurt, Tamarind And Spicy Mint Chutney), a beloved North Indian snack, involves lentils ground and shaped into a half-moon gujiya, generously adorned with yoghurt, tamarind chutney, coriander mint chutney, and an array of Indian spices. Combining the chutneys and spices resulted in an explosion of flavours - a delightful interplay of sweet, tangy, and savoury notes infused with aromatic undertones. The addition of nuts provided an enjoyable textural contrast to the chaat. Personally, I would have preferred a bit less of the tamarind chutney, as it leaned towards the sweeter side.

Pickled Spicy Tandoori-Grilled Chicken Wrap 4/5

Next is the Achari Murgh Tikka Kathi Roll, featuring Pickled Spicy Tandoori-Grilled Chicken Wrap served with Beetroot, Radish And Onion Salad. The chicken was tender and flavourful with a heady blend of spices, which was quite nicely balanced by the herbaceous mint chutney and the side salad.

Pan-Seared Black Cod 4.5/5

The Main Course was served in its classic tiffin set. Tawa Masala Fish was the crowd's favourite, featuring Pan-Seared Black Cod in a Special Blend Of Spices, Onion And Tomato Masala. The tangy and fruity sweetness of the masala complemented the inherent richness of the cod.

Boneless Chicken Leg 4/5

Murgh Madras is a crowd pleaser with tender Boneless Chicken Leg in curry rich in mustard seed and spices.

Pahadi Gosht 4.2/5

Pahadi Gosht is a rare treat that serves Himalayan-style Lamb Chop Curry with Fresh Herbs And Spices. The lamb was delightfully tender, and this more robust form of curry proved to be a good pairing with the meat's flavours.

Yellow Lentil Curry 3.5/5

The Tiffin set also includes Shahi Dal, a curry made with Yellow Lentil with Black Beans and Red Kidney Beans. I enjoyed the textural interplay of the various beans and lentils, but I prefer a more spice-forward curry that tastes bolder.

Tomato Mint Pulao 5/5

Butter Naan and Laccha Parantha 5/5

Despite the curries being the main focus, the Tomato Mint Pulao, Butter Naan, and Laccha Parantha truly stole the spotlight for me. The Tomato Mint Pulao was a delight, featuring light and fluffy basmati rice infused with the fragrant essence of mint and cardamom, punctuated by sweetness from softened fresh tomatoes. Both the naan and parantha proved equally satisfying, boasting the desired texture and a rich, buttery flavour that added a layer of joy to the overall dining experience.

Dessert 3/5

The Dessert is a platter of Makai Halwa, Gujia, and Gur Para (Sweet Corn Halwa, Traditional Sweet Dumplings Stuffed With Coconut And Dried Fruits, and Jaggery Bites). However, I found these selections a bit too heavy for a dessert course after the fairly rich dishes. Perhaps a lighter option would have provided a more balanced and refreshing conclusion to the meal.


Options of 2 glasses and 4 glasses alcoholic beverages pairing are available as well.

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
1 Beach Road
Singapore 189673
Tel: +65 63371886
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

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

Tuesday, August 23, 2022

Tiffin Room @ Raffles Hotel Singapore - Unveils A Refreshed Menu With An Expanded Selection Of North Indian Dishes


Tiffin Room at Raffles Hotel Singapore has recently unveiled a refreshed menu with an expanded selection of North Indian dishes put together by award-winning Chef de Cuisine Kuldeep Negi. Helming Tiffin Room's kitchen for over a decade, Chef Kuldeep continues to draw inspiration from the royal culinary heritage of the Maharajas and his travels through various regions of North India. From the new menu, you get to enjoy a diverse range of chaats, appetisers and mains that identify with the warm and rich flavours of Tiffin Room.


You can opt for the customisable Mera Dabba (my box in Hindhi) Experience, an elevated set meal that comprises a selection of appetisers and main courses presented in an iconic four-tiered custom-made copper tiffin box. The set meal is complemented with delicately flavoured rice, tandoori bread, chutneys and pickles.

Aloo Dal Tikki Chaat 4.5/5

We started with a hearty street snack Aloo Dal Tikki Chaat. Dressed in a mouth-watering blend of mint chutney, yoghurt, tamarind and spices, these crispy potato and yellow lentil patties burst with piquant and zesty flavours.

Achari Macchi Kebab 4/5

Murgh Jaitun Seekh 3.5/5

From the non-vegetarian appetisers, we tried Achari Macchi Kebab featuring uniformly moist pieces of spiced tandoori-grilled grouper fillets laced with a hint of smokey flavour. On the other hand, the Murgh Jaitun Seekh is a very spiced-forward grilled minced chicken mixture of green olives, cheddar cheese, saffron, and spices.

Gucchi Methi Mattar Malai 5/5

For the mains, both the vegetarian dishes were superb, especially the lesser-known Gucchi Methi Mattar Malai - a creamy and cheesy morel mushroom curry accented with sharp flavours of fenugreek leaves and a blend of spices. Traditionally, white button mushrooms are used, but I thought using these morel mushrooms was brilliant. The creamy curry clings to each of the honeycomb caps of the mushroom, akin to how spiral pasta binds with the sauce. Hence you will get the full flavours of the curry each time you bite into the mushroom.

Aloo Gobhi 5/5

The other vegetarian main is one of Mera Dabba staples - Aloo Gobhi, a classic cauliflower and potato delight. Every floret and potato chunk was tender and soft, fully flavoured by a blended yoghurt, garlic, and masala onion gravy.

Balti Gosht 3/5

Kadhai Prawn 4/5

The other two mains were Kadhai Prawns and Balti Gosht. The prawn curry was bright and robust with coriander seeds and onion-tomato masala. There were slices of bell peppers in the curry, which also punctuated the curry with some fruity sweetness. The latter was a curry of lamb leg cubes flavoured with brown onion, tomato, and spices. Again, the curry was good, but the lamb leg cubes were a tad dry.

Malpua with Rabri 4/5

For desserts, we had the Malpua with Rabri, a pancake originating from India. It had a dense and enjoyable chewy texture topped with condensed milk and mixed nuts for an added crunch. Best to go with a cup of masala tea.

Kulfi Falooda

The other dessert is interesting - Kulfi Falooda, featuring a homemade cardamon-infused Indian ice cream assembled with vermicelli noodles, rose syrup and mixed nuts. Eating the chilled vermicelli noodles was reminiscent of having a bowl of refreshing shredded grass jelly dessert. The nuts soaked in the mixture gave a contrasting chewy texture to the dessert. A rather odd combination, but it works!

These vegetarian and non-vegetarian North Indian delicacies and selected dishes are available for delivery or takeaway on Raffles Grab & Go.

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
1 Beach Road
Singapore 189673
Tel: +65 63371886
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

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

Monday, July 18, 2022

Tiffin Room x Meatsmith Little India @ Raffles Hotel - Exclusive Collaboration Showcasing North Indian Flavours With Indian-Accented American Barbecue

Tiffin 1

It is a collaboration you should not miss. Tiffin Room and Meatsmith Little India are back again for the second time, with a specially curated four-hands menu from 14 to 28 July 2022. It guarantees you a treat by marrying Chef Kuldeep Negi's expertise in authentic North Indian flavours with Chef Edwin Tan's experimental take on modern Indian-accented American barbecue. You will see their skilful play on flavours, textures and spices come through distinctly right from the starters to the dessert.

Tiffin 2

The four-hand menu is available at Tiffin Room in Raffles Hotel for lunch and dinner. There are both Vegetarian ($98/pax) and Non-vegetarian ($108/pax) options, with the choice to add on for wine pairing ($78/pax).

Tiffin 3
Trio Starter 4/5

We had a delightful start to the meal with this trio starter - Papadum with Ikura and Creme Fraiche, Smoked Feta with Watermelon, Potato and Cheese Croquettes with Caviar and BBQ Mustard. Meatsmith’s Ikura Papadum has always been a crowd favourite. Pop it in a mouthful, and you get an explosion of briny ikura with rich and tangy creme fraiche on a crisp papadum.

Tiffin 4
Smoked King Salmon with Garden Tomato and Roquefort Salad 4.5/5

A pity that the Smoked King Salmon with Garden Tomato and Roquefort Salad was only available on the collaboration’s opening night of 14 July 2022. It made such a lasting impression! The lightly smoked cured salmon was of just the right level of saltiness, matched with fun bursts of flavours from the sweet oranges and tomatoes, as well as the sharper creamy blue cheese. Salmon was tender and flaky.

Tiffin 5
Hokkaido Scallop with Tandoori Black Cod 4.8/5

The Hokkaido Scallop with Tandoori Black Cod is a combined creation by both chefs. The plump seared scallop sits with a mildly sweet smoked carrot and orange purée, white wine reduction and caviar, paired with an aromatic and perfectly spiced Tandoori black cod. I thoroughly enjoyed how the seemingly different elements worked harmoniously together as a dish.

Tiffin 6
Signature Tiffin Box 4.2/5

For mains, a selection of North Indian dishes is presented in Tiffin Room's Signature Tiffin Box. Accompanying the fluffy and fragrant Jhinga Dum Biryani are three types of curries: Lamb Awadhi Korma (Lamb Chop Curry with Almond and Cashew Nut Gravy), Murgh Hara Pyaz (Boneless Chicken Leg with Spring Onion and Spinach Gravy) and Goan Fish Curry. Our favourite was the Goan Fish Curry, which features fresh red snapper. You can also enjoy the curries with three types of Naan: Garlic, Butter and Cranberry Cheese with sweet bits of cranberry encased within.

Tiffin 7
S’mores Tart and Smoked Coconut Ice Cream 4.2/5

I didn't think I would be a fan of this S'mores Tart because of how sinfully sweet it looks. Hence I was very pleasantly surprised to be proven otherwise. The torched marshmallow layer lends a little more sweetness to the decadent and smooth bittersweet chocolate base, paired with a scoop of cleverly well-smoked coconut ice cream and coconut flakes.

Tiffin 8
Anjeer Mawa Burfi and Pista Balushahi

We ended the meal with two classic Indian handmade sweets from Tiffin Room, the Anjeer Mawa Burfi and Pista Balushahi.

Tiffin 9
Papadum, Mint Chutney, Mango Chutney, Pickled Onion

Apart from the main dishes, you can snack on crunchy Papadum on the side. It’s served with three dips - Mint Chutney, Mango Chutney and Pickled Onion.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.

Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

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

Wednesday, November 17, 2021

Greenhouse @ Dusit Thani Laguna Singapore - Multi-ethnic Cuisine Served All Day From Five Show Kitchens


At Dusit Thani Laguna Singapore, Greenhouse is an all-day dining multi-ethnic restaurant anchored by five show kitchens. The beautiful restaurant is clad in lush greenery and bountiful botany, with an unobstructed view of the golf course.

Tom Yum Goong 4.2/5

From the Thai kitchen, we started with Tom Yum Goong ($24++) packed with the characteristic Thai sweet, sour and spicy flavours. It even comes with huge river prawns. The authentic taste makes me miss my trips to Bangkok.

Phad Thai Phak 4/5

Another staple Thai dish on the menu is the Phad Thai Phak ($25++). The stir-fried rice noodles with tamarind sauce are nested in an egg nest, paired with broccolini and beansprouts. I am glad they do a wet version, which is also not too sweet—precisely the way I preferred.

Khao Niao Mamuang 4.2/5

We had our favourite Thai dessert to complete the Thai food section. The Khao Niao Mamuang ($12) comes in trio-coloured glutinous rice - blue pea, pulut hitam and pandan paired with sweet mango.

Binchotan Robata Sanchoku Wagyu Beef 4.8/5

From the Japanese kitchen, we had the Binchotan Robata Sanchoku Wagyu Beef MS 6/7 ($38++). The chunky wagyu is extremely tender and juicy, grilled to a delectable smokiness.

Corn Fed Coquelet Tandoori 4.2/5

Diners craving traditional Punjabi Tandoor cuisine will enjoy the Corn Fed Coquelet Tandoori ($36) paired with freshly baked naan. I enjoyed the succulent chicken marinated in yoghurt and spices that has been roasted to perfection.

Kurobuta Pork $30

For something closer to my heart is the Sweet & Sour Kurobuta Pork ($30) from the Chinese kitchen. It is meaty and juicy coated in a delightful sweet and sour sauce comprising tomato, Chinese rice wine vinegar and plum sauce. Worth noting is the addition of lychee, giving it a fruity, sweet finishing.

Personally, I love the space at the restaurant and am impressed with the food at Greenhouse. Unfortunately, the restaurant is very inaccessible. Unless you drive, if not even taking public transport, you still need to walk quite a bit from the main road to the restaurant. I would recommend taking the MRT to Expo MRT station and taking a cab or private hired car to the restaurant.

Dusit Thani Laguna Singapore
11 Laguna Golf Green
Singapore 488047
Tel: +65 68418888
Nearest MRT: Tanah Merah (EW Line)

Opening Hours:
Weekday Breakfast: 630am - 10am
Weekend Breakfast: 630am - 1030am
Daily Lunch: 12pm - 3pm
Fri-Sat Dinner: 5pm - 11pm
Sun-Thu Dinner: 5pm - 1030pm

1) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT Station. (Stop ID 85091). Take bus number 35. Alight 5 stops later. Walk to junction of Xilin Avenue and Laguna Golf Green. Turn left onto Laguna Golf Green. Walk to destination. Journey time about 25 minutes. [Map]

Monday, October 11, 2021

Tiffin Room @ Raffles Hotel Singapore - Celebrates Diwali With A Specially Curated Diwali Experience Menu


From 21 October to 7 November 2021, Raffles Hotel Singapore’s historic Tiffin Room welcomes you to join in their celebration of Diwali, the joyous festival of lights, with a specially curated Diwali Experience menu prepared by award-winning Chef Kuldeep Negi.

Golgappa Shots 4/5

The Diwali Experience begins with a classic cold appetiser of Golgappa Shots - deep-fried stuffed crispy bread complemented with three different fillings - mint, mango with sweet tamarind and yoghurt to evoke the nostalgia and celebratory spirit of the season. It is recommended to start with a little fiery Mint, followed by Mango with Sweet Tamarind, which is sour and ends the journey with sweet yoghurt. Spicy, sour, sweet and savoury, these little flavour bombs are indeed a great way to whet my appetite.

Tandoori Lobster 3/5

Next is a warm appetiser Tandoori Lobster, featuring Tandoori-grilled lobster served with onion fritters and mint chutney. While its flavour was good, especially with the smokey charred bits around the edges of the lobster, I found mine a little over-seasoned and overdone.
Main Course 4.5/5

Butter Naan. Carom Seed Laccha Parantha

The main courses are prepared and presented in the iconic tiffin box - Nariyali Gosht Chaap (lamb chops with rich coconut and mustard seed curry); Doi Mach (barramundi with yoghurt and spices); Sarson Da Murgh (boneless chicken leg presented in a mustard leaf gravy); and Kheema Pulao (premium Indian basmati rice cooked with minced lamb and perfumed with rose water and saffron). Freshly-made Butter Naan and aromatic Carom Seed Laccha Parantha will also be served to sop up the goodness of the curries.

Nariyali Gosht Chaap

Both the mustard seed curry and yoghurt curry were highly flavoursome and stimulating. The piquant and robust mustard seed curry balanced and complemented the gamey nature of lamp chops well.

Doi Mach

Whereas for a more delicated Barramundi, the tangy and sharp yoghurt curry brought out the meat's sweetness.

Sarson Da Murgh

Sarson Da Murgh reminds me of Palak Paneer. I genuinely enjoy this dark mustard leaf gravy that I didn't have the chance to try anywhere else.

Kheema Pulao

Last but not least, the Kheema Pulao. Perfumed with rose water and saffron, the Indian basmati rice was cooked with just the right amount of minced lamb to flavour the rice without overpowering it.

Petha Kheer with Mango Rabdi, Kaju Strawberry Burfi, Moong Dal Burfi 4.8/5

Rounding out the meal were sweet treats in which we had Petha Kheer with Mango Rabdi and two Mithai - a Kaju Strawberry Burfi and a Moong Dal Burfi. Served elegantly in a glassware, Petha Kheer layered with Mango Rabdi. The ash gourd with mango in a milk and saffron cream pudding itself was sweet and comforting. I like how the tartness of the layer of mango rabdi underneath balances the sweetness of the dessert. As for the Mithai, handmade speciality sweets of cashew nut and yellow lentil were among the finest I have tried. Best to have alongside a cup of Masala tea for a complete experience. Suppose you wish to spread the joy with your family and friends. In that case, the Mithais are available in a Mithai gift box containing handcrafted sweets in five delightful flavours.


The Diwali Experience will be available for lunch and dinner in both non-vegetarian ($98++ per guest) and vegetarian ($88++ per guest) options from 21 October to 7 November 2021. In addition, the Mithai gift box is available for takeaway and delivery via from now until 7 November at S$58+ for a box of 15 pieces in an assortment of five lovely flavours, including Churma Ladoo, Katli Aam, Moong Dal Burfi, Pista Paan and Kaju Strawberry Burfi. Orders of 100 boxes and above will enjoy a special rate of S$48+ per box.

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.

Tiffin Room
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel:+65 64121816
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Daily: 12pm - 2pm, 630pm - 930pm

1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

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