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

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.

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).

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.

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.

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.

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.

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.

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.

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
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Nearest MRT: City Hall (EW Line, NS Line)

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

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]

Relish @ Fraser Tower - Transformed Into Roketto Izakaya When Night Falls

For those that missed the food at Wild Rocket by Chef Willin Low when it closed last year, you will be rejoiced to know that Chef Willin has brought the Mod-Sin DNA of Wild Rocket to Relish at Fraser Tower. When night falls, Relish will be transformed into Roketto Izakaya offering a casual dining bar concept featuring modern Singapore small bites and sharing plates, in the evening of Tuesdays to Saturdays.

Fish Collagen Broth 4.5/5

Having not dined in Wild Rocket before, I am not sure what to expect at Roketto Izakaya. Our first dish is the Fish Collagen Broth ($5). The flavourful and milky broth is from the essence of slow cooking the fish bones. No milk is added. The centrepiece is the fish cake that is coated with deep-fried egg. There is even fat choy in the soup. Chef Willin has kept the characteristic of our local fried fish soup but elevated it in his interpretation.

Har Jeong Pork Keropok 3.5/5

The Har Jeong Pork Keropok ($8.50) is quite addictive on its own. The thinly sliced pork belly is deep-fried until bacon-like crispy with the pungent prawn paste flavour. However, I am mix about the kaffe lime mayo dip. I felt that the intensity of the kaffe lime, sort of overpowered the prawn paste flavour.

Tandoori Pappadum Nachos 4/5

The Tandoori Pappadum Nachos ($8.50) is not your typical nachos with cheese dip. Instead, the corn chips are replaced with pappadum and paired with tandoori minced meat and yoghurt. An interesting take giving it an Indian influence.

Aburaage Rojak Salad 4.8/5

The Aburaage Rojak Salad ($15) elevated the local dish with the use of the Japanese aburaage in place of the local tau pok. The 'hae kor" ice cream substitutes the prawn paste sauce for rojak, binding the dish together. This is a brilliant dish that transforms a three dollar hawker dish into a fifteen dollar restaurant dish.

Har Jeong Tin Gai 4.2/5

The Har Jeong Tin Gai ($12) looks like chicken drumstick at one glance. They are really tender and juicy with a light crispy batter.

Curry Chicken Shepherd Pie 4.5/5

I thought the Curry Chicken Shepherd Pie ($15.80) is a crazy idea but Chef Willin actually made that happen, and it tastes delicious. You have to try it for yourself to know how great the combination really works. The curry chicken recipe is super shiok.

Krapow Prata Pizza 4/5

Chef Willin's love of Thai flavours can be seen in the Krapow Prata Pizza ($15). Instead of pizza dough, a crispy prata takes its place. It is topped with spicy minced meat, Thai basil, chilli and cheese.

Nasi Lemak Chicken Wings 3.5/5

The Nasi Lemak Chicken Wings ($8.50) comes with liquid rice and ikan bilis. It is a unique take of the traditional dish. However, it didn't quite excite me. I didn't like the skinny, crispy chicken wings. I prefer those that are tender and juicy.

Rendang Beef Cheek 3/5

While everything has been spot on so far, the Rendang Beef Cheek ($20) pales from the rest. The beef cheek probably has been sous vide which lacks the fibrous bite. The rendang also fell short in flavours and depth.

Char Siew Rice 3.5/5

Unfortunately, I didn't like the Char Siew Rice ($20) too. While the char siew is tender, it didn't have the char and sweetness that made me fell in love with the roast. The brown rice was a bit too hard and dry for me also.

Wild Rocket Chendol 4.2/5

Bur Bur Hitam 4/5, Wild Rocket Strawberry Cheesecake $9.20

For desserts, we have Wild Rocket Chendol ($8.50), Bur Bur Hitam ($7.80) and Wild Rocket Strawberry Cheesecake ($9.20). I would recommend saving some space for these wonderful desserts. I only hope I have a second stomach.

Although I have not visited Wild Rocket, I am glad that I still can taste some of the signature wild rocket dishes, in a more casual form at Roketto Izakaya. Chef Willin's modern Singapore cuisine indeed has brought our local food into a whole new level.

Note: This is an invited tasting.


Relish
Frasers Tower
182 Cecil Street
#02-12/13
Singapore 069547
Tel: +65 69045458
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 11am - 3pm
Tue-Sat:  11am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.

Rang Mahal @ Pan Pacific Singapore - Reinvents Indian Cuisine With New Menu That Showcases First-of-its-kind Indian Dishes

The award winning fine dining Indian Restaurant, Rang Mahal at Pan Pacific Singapore has launched a brand new menu, reinventing Indian cuisine with a modern spin on Indian classics. The new menu is put together by their new award-winning Chef Milind Sovani, who has returned to Singapore after leaving his previous role in an award winning Indian restaurant in Singapore to explore the various regions of India for the past five years.

Amuse Bouche 4/5

I really got a glimpse into Rang Mahal's interpretation of modern Indian cuisine from the Amuse Bouche. I never knew Indian cuisine has reached a stage of such refinement. The little red roes are actually chutney caviar while the foam is made from yogurt.

Tomato Saar, Mulethi Herb Foam 4/5

We started with the Tomato Saar, Mulethi Herb Foam ($20). The type of tomato soup I knew is thick and creamy but the version here is light and airy. The tomato soup is poured over a dollop of mulethi (liquorice root) foam which boasts antioxidants as well as medicinal properties that help to cure sort throat, cold, cough etc. 

Bombay Pani Poori 4.5/5

A delightful and fun dish is the Bombay Pani Poori ($25) which consists of crispy semolina puffs served with stuffing (moong bean sprouts, onions, chillies) and spiced water (blend of chutneys, spices and herbs). Diners can have fun stuffing the moong bean sprouts into the poori and then pour the spiced water into it. Have it in one bite to get an explosion of flavours.

Roomali Masala Papad 3.8/5

The Roomali Masala Papad is probably the biggest papad that I have seen, as big as a whole wok. This is the part when you need to get your hands dirty, tearing the gigantic papadum apart which has been topped with lentil crispies, onion, tomato, chilli, sev and special spice blend. While I enjoyed the crispiness of the papad, I felt that the onion flavour comes across a bit too strong.

Tandoori Duet of White & Green Asparagus 3.5/5

A vegetarian dish on the menu is the Tandoori Duet of White & Green Asparagus ($35). The white and green asparagus are lightly grilled in tandoor. This is paired excellently with the red beetroot sauce, yellow mustard sauce and green mint sauce.

Subz Moilee 4.2/5

Another vegetarian dish is the Subz Moilee ($36), a southern India dish that features an assortment of vegetables in a rich, creamy, Kerala-style coconut curry. This goes very well with a plate of white fragrant rice.

Butter Chicken Bao 4/5

I thought the Butter Chicken Bao ($42) is rather innovative. Adopting the dim sum form and using the Chinese bun, this has transformed into another way of appreciation the classic butter chicken. It brought a change as well as the stereotype perspective of Indian cuisine.

Tandoori Fondue - An Ensemble of Kebabs 4.2/5

While the butter chicken bao is influenced by Chinese cuisine, the Tandoori Fondue - An Ensemble of Kebabs ($58) takes a Western approach in a fun way. The chicken kebabs are marinated with holy basil, kasuri fenugreek, cashew cheese and Punjabi chicken tikka and presented in a fondue style for some dipping fun.

Dhuwandaar Lamb Chops 4.2/5

One of my favourite dishes of the night is the Dhuwandaar Lamb Chops ($42). I enjoyed the beautiful aroma of the special spice blend along with caramelised pineapple and ginger garlic marinade that is rubbed onto the Australian lamb rack. This is further accentuated by smoking it with garam masala and applewood for a sweet overtone.

Parsi Kheema Per Eeda, Maska Bao 4.5/5

A very hearty traditional dish from Mumbai is the Parsi Kheema Per Eeda, Maska Bao ($55) that boasts a Parsi twist. It features spiced minced lamb (kheema) with soft eggs and buttered (maska) buns. The best way to enjoy this is to tear the bun apart and stuffed the kheema and eat it like a sandwich.

Gulab Jamun Flambe 3.5/5

The Gulab Jamun Flambe ($25) is served flambe style with Drambuie liquor. The gulab jamuns drenched in rose saffron nectar syrup is usually very sweet but this is toned down and balanced with generous portions of fresh fruits.

Lychee Kulfi 4.5/5

Made of natural ingredients, the Lychee Kulfi ($20), a traditional ice cream is very refreshing with surprises of fresh lychees within.

After dining at Rang Mahal, it definitely opens my eyes how Indian cuisine has evolved and given a modern touch to traditional homecooked, street and gourmet classics dishes.

Note: This is an invited tasting.


Rang Mahal
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 63331788
Facebook
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC Line, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

The Restaurant @ Dover Road

Not known to many even for myself, there is actually a Chinese restaurant in Singapore Polytechnic Graduates' Guild (SPGG) that is open to the public. The Restaurant, ironically that is the name of the restaurant offers zi char dishes in a air conditioned restaurant setting.

Upon being seated, we are served complimentary Achar and Papadum. I thought it was quite a interesting combination. I have never seen such combination being served elsewhere especially the papadum since it is a Chinese restaurant.

Stir Fried Four Seasons Vegetables 4/5

Stir Fried to fragrant is the Four Seasons Vegetables ($8.50) consisting of the long beans, lady fingers, winged beans and egg plants. A very homely dish with the spicy dried shrimp (hae bee) and garlic playing their role in the dish excellently and enhancing the flavours.

Deep Fried Beancurd with Chye Poh and Yellow Bean Crumb 4/5

The Deep Fried Beancurd with Chye Poh and Yellow Bean Crumb ($9.50) did impress me with its silky texture. My wife especially likes the thin crispy layer on the outside. Beancurd is usually quite bland so I actually applauded the idea of using chye poh and the light soy sauce to boast the flavour. A hearty dish that I enjoyed a lot.

Assam Curry Fish Head 4.5/5

I am a big fan for fish head curry and so when I saw the Assam Curry Fish Head ($31.80) on the menu, I knew I need to order it. Lucky I was not disappointed. The spices packed aromatic gravy was a winner for me with chunky cuts of lady fingers and egg plants. Definitely one of the better assam curry fish head I have eaten.

Assam Curry Fish Head 4.5/5

During my dinner time visit on a Sunday evening, I noticed the restaurant was quite packed and busy with families. I would probably come back again to try the other dishes on the menu. Meanwhile if you plan to check out the place, I would recommend the assam curry fish head and deep fried beancurd with chye poh and yellow bean crumb.


The Restaurant
Singapore Polytechnic Graduates' Guild (SPGG)
1010 Dover Road (Singapore Poly gate 4)
Singapore 139658
Tel: +65 67969961
Website: http://www.spgg.org.sg/dining/the-restaurant
Nearest MRT: Buona Vista (CC Line, EW Line), Clementi (EW Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 10pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 10pm

Direction: 
Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange (Stop ID 17009). Take bus number 196. Alight 7 stops later. Walk to destination. Journey time about 20 minutes. [Map]

Alight at Buona Vista MRT station. Take Exit D. Walk to bus stop opposite Buona Vista MRT station (Stop ID 11369). Take bus number 196. Alight 6 stops later. Cross the road and walk to destination. Journey time about 20 minutes. [Map]

D'Bell @ North Canal Road

Indian cuisine does not always come in big pots and pans, or heavily greased with butter. D'Bell at North Canal Road serves modern Indian inspired dishes meant to be shared, even over your favourite cocktails, if you preferred. Cook without butter, light but rich on the palate, you can now enjoy Indian dishes without filling the guilt.

Papadum Cones 4/5

First we had Papadum Cones ($5.80) which is crispy papadums shaped into cones and filled with a refreshing vegetable relish to tease our appetite. I could taste the cumin in almost every bite just the way I like it to be and it was extremely crispy.

D'Bell Kofta Kebab 4.2/5

Next served on the table was the D'Bell Kofta Kebab ($18), beef croquette filled with cheddar cheese, prunes and dusted with semolina. The prunes teased out the taste of the beef which was quite an interesting combination. With the cheese in between and the mini naan at the side, it sort of reminded me of a burger? Beef, cheese and bread? Richer in taste among the starters, it is best to have it last. It would also serve a good companion to wines and cocktails.

Tandoori Fish Nazaka 3.8/5

The Tandorri Fish Nazaka ($22) comes in cubes of butterfish cooked over a charcoal flame. It is not heavily seasoned which is exactly how I like it. However the texture was not as tender and moist as I would like it to be.

Masala Aloo Tikki 4.5/5

The Masala Aloo Tikki ($10) instead of being overshadowed by its meaty counterparts, the crispy potato cake filled with green peas masala and coated with tamarind fruit chutney and minty yogurt sauce delighted me the most. The combustion of flavours and textures really took me by surprise. Bits of savoury, sweetness, sour is extremely yummy, not to forget the crispy topping.

Chilli Cheese Naan 4/5 and Kashmiri Naan 4.5/5

For the mains, of course we must have the quintessential naans to go with the different curries and Dal. We have the Chilli Cheese Naan ($8) and Kashmiri Naan ($8) which were freshly baked from the tandoor. Both type of naans were soft and fluffy but I much prefer Kashmiri with the curries. I simply love the combination of sweet and savory. I felt the curry did not really go well with chilli cheese naan. It was kind of overwhelming and did not do the curries justice with both flavours fighting against each other.

Goan Prawn Masala 4/5

Chicken Tikka Masala 4.2/5

Mutton Rogan Josh 4.5/5

For the curries, we had the Goan Prawn Masala ($22), Chicken Tikka Masala ($18) and Mutton Rogan Josh ($20). The prawns were succulent, the chicken was tender and the mutton simply melted in the mouth. They were all very well executed and flavourful. Perfect match for the delightful naans.

Amritsari Dal 4.2/5

The Amritasari Dal ($12) which is simmered overnight on charcoal flame in authentic village style was grainy and chunky. Along with the curries and dal, we were served 3 different dips. The Fruit Chutney, Mint and Pickles have their own distinct taste and characters. The sweetness of the fruit chutney complemented the chilli naan very well. The pickles cut the creaminess of the curries by adding some tanginess to it. It was so good that I even asked for a second helping.

Mango Kulfi 4/5

For a sweet closure, we had the Mango Kulfi ($7.50), a Indian ice cream prepared with Alphonso mango. Not quite sure how to describe it but the consensus was it tasted like a frozen mango lassi. A very enjoyable dessert to cleanse the palate after all the curries and spices.

Overall, I did not go home with a heavy stomach but with a pleasant taste and spices lingering in my mouth. The 2 storey Indian restaurant besides the dining area on the ground floor,  has a bar on the 2nd floor which is very conducive for corporate events or even private celebrations. If you are looking for somewhere to chill, you may want to give this a try.

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. 


[CLOSED]
D'Bell
43 North Canal Road
Singapore 059299
Tel: +65 65364046
Facebook: https://www.facebook.com/DBellSingapore
Website: http://www.dbell.sg/
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Thu: 1130am - 230pm, 6pm - 11pm
Fri: 1130am - 230pm, 6pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the traffic junction of North Bridge Road and North Canal Road. Cross the road and turn right onto North Canal Road. Walk along the shophouses to destination. Journey time about 5 minutes. [Map]