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]

Bedrock Origin @ Oasia Resort Sentosa - Acclaimed Home-grown Steakhouse Launches Second Restaurant

Following the success of Bedrock Bar & Grill at Somerset, the team has opened a second restaurant - Bedrock Origin at the new Oasia Resort Sentosa. Bedrock Origin features more diverse ingredients compare to its flagship restaurant. Diners can look forward to a new and exclusive selection of seafood, dry-aged meats including fish, as well as roasted harvests, in addition to the perennial mush-have steaks.

Kingfish Sashimi 4.5/5

We started the dinner with the appetising Kingfish Sashimi ($32). The sashimi is topped with brown rice puff, chopped wasabi and micro herbs. Bringing the dish together and giving it a zesty finishing is the ceviche soy dressing.

Grilled Pear Salad 4/5

Next is the Grilled Pear Salad ($22) tossed in blue cheese dressing. For those that are not a fan of blue cheese, the dressing is not that piquant, balanced by the fruity sweetness from the pear and medjool dates with the walnut for the extra nuttiness and texture.

Aged Kuhlbarra Barramundi Tail 4.5/5

Dry-aged for seven days to intensify the flavour is the Aged Kuhlbarra Barramundi Tail ($88). Chimichurri which consists of parsley, thyme, chervil, garlic, white wine vinegar and olive oil, is spread onto the fishtail. Each mouthfeel of the moist fish meat has a zest, piquant flavours of chilli and herbs.

Turbot On The Bone 4.2/5

The Turbot On The Bone ($68) is exclusively imported from France. It is dry-aged for three days and cooked with the bone on, using the bone to transfer the heat evenly and retain the juiciness of the fish. It is served with kombu compound butter and tomato salsa.

Plant-Based Beef Wellington 3/5

We moved back to the land from the sea, starting with the Plant-Based Beef Wellington ($38). In support of Oasia Resort Sentosa's wellness lifestyle, Bedrock Origin also offers plant-based meat alternatives, as well as nutritious and keto-friendly options. The plant-based meatloaf is marinated with marmite and worcestershire sauce encased in a puff pastry, served alongside a mixed green salad and cherry tomatoes with lemon vinaigrette. An excellent alternative for vegetarians, but I still prefer the real stuff.

Dry-Aged Australian Barley-Fed Bone in Striploin ($110) 400g 4.2/5

My go-to will still be the real meat in the Dry-Aged Australian Barley-Fed Bone in Striploin ($110), about 400g. The in-house dry-aged striploin is simply seasoned with salt and pepper, grilled over applewood fire. The beautiful red meat is juicy and tender, with a hint of smokiness. Diners can have it with the following sauces - red wine, Bedrock chilli oil, classic bearnaise and wholegrain whisky mustard.

Yukon Gold Potatoes 4.5/5

Spicy Brussel Sprouts 4.2/5

Bedrock Mac N Cheese 4.5/5

To go along with the mains, diners can order a number of sides to complement them. Some of the side dishes we had were Yukon Gold Potatoes ($16), Spicy Brussel Sprouts ($16) and Bedrock Mac N Cheese ($22).

Palm Tarte 4/5

Wrapping up our dinner is the Palm Tarte ($22). The gula melaka chiffon cake is coated with mascarpone cream cheese paired with Bailey's Irish Cream  & Brandy infused walnut-raisin tapenade, housenade marmalade, fresh raspberries and blueberries.

Woodford Reserve Bourbon

Whisky connoisseurs can delve into a list of traditional whiskies from around the world (from $11++ to $150++ per glass). Appreciate rare and special spirits made by boutique family distillers in remote places and premium whiskies, including limited edition labels like the Woodford Reserve 'Master Collection Very Rare Fine Bourbon'. Cocktails are also presented as classics (from $15++ per glass) or whisky-based renditions (from $15++ per glass) created in collaboration with Woodford Reserve, such as the Bedrock Highball and Double Oaked Old Fashioned.

Mastercard® Exclusive Privilege. Mastercard cardholders can enjoy 15% off the total bill for à la carte lunch menu items at Bedrock Origin and Bedrock Bar & Grill till 30 December 2021, excluding eve and day of public holiday. The offer is not valid for set menus and in conjunction with other ongoing promotions.

Note: This is an invited tasting.


Bedrock Origin
Oasia Resort Sentosa Hotel
23 Beach View Palawan Ridge
#01-02
Singapore 098679
Tel: +65 68183333
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]