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 www.RafflesGrabandGo.com 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
Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

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

Direction:
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]

Fussy Duck Private Dining @ Sampan Place - Modern European Cuisine With Indian Influences

With the private home dining scene getting popular in Singapore, new players have also emerged in the scene. Is it too late into the game or there is still a market for them? My view is there still an opportunity for them as the popular ones are fully booked up to 3 months or more. Their prices have also increased by 30% or more since they started. This means diners may go for shorter waiting time and cheaper options instead.

One of these new players is Fussy Duck hosted by Chef Raj offering modern European cuisine with some Indian influences. He has worked in professional kitchens for over 13 years including under Daniel Boulud in New York and at MBS. His place can host up to 8 person per night. Currently he is only open for weekends. We had the 5 course meal at $99 per pax. They even have a vegan 6 course menu.

Our dinner started with some freshly baked bread and butter. Not sure whether this really good or we were hungry, the bread disappeared from our table within minutes.

Ravioli 4/5

Next we have the amuse bouche,  homemade Ravioli filled with Shiitake and Button Mushroom, topped with shaving of black truffles. Love how the earthy flavours from the mushrooms shone through the pasta shell. It can be a lovely pasta dish by itself too.

Truffle Leek and Potato Vichyssoise 4.5/5

We started the dinner proper with the Truffle Leek and Potato Vichyssoise. It is a cold soup that comes with potato chips and burnt figs. A very refreshing soup that kind of brightens up the palate for the next dish.

Vegan Eggplant Caviar and Tomato Tart with Earl Grey Infused Tomato Water 3.8/5

Our next dish is the Vegan Eggplant Caviar and Tomato Tart. I actually quite enjoy this. It is like have a toast with eggplant and tomato jam spread on it, except that the base is a flaky tart. The dish also comes with a cup of Earl Grey infused Tomato Water with a few drops of chilli oil.  It has that strong tomato flavour, yet not overwhelming, probably the addition of earl grey and chilli oil helped to harmonise it. It is quite complex in taste but yet light and refreshing.

"Palak Paneer" Risotto with Pan Seared Scallops 4.5/5

I have to say Fussy Duck serves an awesome plate of risotto. Inspired by chef's Indian heritage is the "Palak Paneer" Risotto with Pan Seared Scallops, served with paramsen and ricotta cheeses. There was a silent at the table followed by "wow this is really good". The infusion of the different palak paneer into the risotto simply elevated the whole dimension of the traditional risotto dish. I have not tried or seen anywhere incorporating Indian influences into a risotto dish, at least for my food journal. This is a winning dish.

Duck Confit with Pea Fricassee and Pumpkin Puree 4/5

For the mains, diner can choice between the Duck Confit and Roasted Lamb Rack. For the Duck Confit, it is served with pea fricassee and pumpkin puree. You get a whole duck leg which is really huge and tender.

Roasted Lamb Rack with Pea Fricassee and Spiced Carrot Puree 4/5

As for the Roasted Lamb Rack, there is additional $10 charge if you want to have it. Similar to the duck confit, it comes with pea fricassee but the pumpkin puree is changed to spiced carrot puree. I understand NZ lamb rack that is less than 3 months old is picked so it doesn't have not strong gamy flavour. Simply cooked with some spices rub to showcase the beautiful piece of red meat

Saffron Creme Brulee 4.2/5

Wrapping our dinner is the Saffron Creme Brulee. Creme brulee is quite common but spiced with saffron is an unique take to the classic dessert. It even comes with crushed pistachio, rounding it off with a nutty finish.

Overall we have a lovely time at Fussy Duck. Chef Raj and his partner are great host too. We even get to bring some homemade cookies home and they were delicious. For Fussy Duck to stand out among others, it may need to incorporate more Indian influences into is modern European cuisine or even a traditional Indian menu which is something not available in the market as for now.

Note: This is an invited tasting.


Fussy Duck Private Dining
RiverEdge
21 Sampan Place
Singapore 436593
Tel: +65 90146386
Facebook
Nearest MRT: Mountbatten (CC Line)

Direction:
1) Alight at Mountbatten MRT station. Take Exit B. Walk to bus stop at Mountbatten Road (Stop ID 80279). Take bus numbers 12, 14, 30, 158, 196 and 401. Alight one stop later. Cross the road. Walk to Kampong Kayu Road. Walk down Kampong Kayu Road. Turn left onto Sampan Place. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Mountbatten MRT station. Take Exit B. Walk to Mountbatten Road. Cross the road to Jalan Benaan Kapal. Walk down Jalan Benaan Kapal along the canal. Cross the canal onto Kampong Kayu Road. Turn right onto Kampong Kayu Road. Turn left onto Sampan Place. Walk to destination. Journey time about 10 minutes. [Map]