Ms. Maria & Mr. Singh, located at Craig Road, has recently revamped their menu, now offering a Degustation-style dining experience. The eight-course dinner menu includes new dishes imported from its renowned Bangkok outlet. To bring you the full experience, the space has also been refreshed with new furnishing and plate ware imported from Bangkok.
Papdi Chat 4.5/5
The new Degustation menu starts with Papdi Chat, inspired by a traditional Indian street snack and Chef Gaggan's signature dish, "Yogurt Explosion". A single bite into the yoghurt sphere releases a good amount of punchy and aromatic flavours of chaat masala, which were further amped up with tangy Tamarind Chutney and herbaceous Green Chutney. The Papdi Cracker holding the yoghurt sphere and the pomegranate garnish gave this bite a delightful textural contrast.
Golgappa with Vedita Shots 4/5
Continuing in the same vein is the Golgappa with Vedita Shots. This rendition features a Japanese touch with Hokkaido white corn puree and topped with Uni (available in $138 Menu). Cap the dish with a shot of senses -waking tequila-based green verdita cocktail.
Guacamole Ikura 4/5
The next course was Blue Corn Tortilla & Papadum served alongside Guacamole Ikura of creamy and herbaceous avocado guac made savoury with fresh ikura. The guac was bright with the right amount of acidity and added a burst of savouriness from the ikura.
Ceviche 3.8/5
The next course is the Ceviche which surprised us with piquant and robust chipotle leches that lay the foundation for the succulent diced Hamachi, Prawns and Octopus cured with Leche de Tigre milk. As for the Prawn Fritters, while they provided a texture element to the dish, they detracted from the freshness of the dish.
Scallop Tostada 4/5
Next up was Scallop Tostada with Romesco, Salsa Macha and Basil Aioli - an elevated rendition of the classic taco. Thin slices of raw scallops were delicately arranged atop avocado slices, resting on a crispy fried tortilla spread with Salsa Matcha. The creamy avocado and the sweet scallops melded together into one beautiful buttery bite in each mouthful, flavoured with the fruity sweet notes with a spicy kick from the Salsa Matcha spread, alongside romesco and Mexican chillies oil.
Mole Madre and Pipian 4/5
The next course is Mole Madre and Pipian, where root vegetables are slow-cooked in a Mexican sauce of coconut milk, pumpkin seeds, sesame seeds and chillies. Two moles of contrasting flavours were used for this dish - a dark, bold and umami Mole Negro (Black Mole) against a vibrant and herbaceous Mole Verde with Pipian (Green Mole with Pumpkin Seeds). Purple tortillas are served for us to DIY our own tacos. The surface of the lotus root was slightly charred, imparted a delectable caramelised sweetness and a smoky note into the taco, adding to that overall deep umami flavour profile. The softened root vegetable retained a pleasing level of structure that provided a satisfying bite.
Pork Vindaloo Tacos 4.8/5
The next dish drew inspiration from the curry dish in the Goa Pork Vindaloo Tacos. It was a scrumptious combination of slow-cooked pulled pork collar marinated in a vindaloo-based sauce, enlivened with zesty pineapple salsa and smoky roasted pineapple.
Chicken Tikka Masala 4.5/5
South Indian Coconut Rice 5/5
Our main was Chicken Tikka Masala, featuring chunky pieces of chicken marinated in a tomato cream base curry filled with spices, nuts, and yoghurt. The cream base curry itself was moreish and indulgent. While the chicken was delicious, with tender meat and tantalising charred edges, it was the exceptional South Indian Coconut Rice that stole the show. The fluffy rice was rich with coconut taste and fragrance, elevated with fresh shredded coconut and lentils, adding a dimension to the overall texture.
Gaggan’s Crab Curry 4.5/5
We also get to try a signature dish of Chef Gaggan since 2016/2017 - Gaggan's Crab Curry, a South Indian curry base crafted with a blend of coconut, Garam masala, raw mango and tomato. The resulting curry packed a punch and had a tangy undertone that harmonised with the natural sweetness of the chunky crab meat.
Churros 3/5
Dessert was Churros with Toasted Sticky Rice Ice Cream drizzled with a cardamom-flavoured dulce de leche. While the sticky texture of the ice cream was interesting, with a nice coconut flavour, the sweetness was slightly cloying.
The new Degustation menus will be updated every quarter. They are priced at $48 for a 5-course lunch and $78 for an 8-course dinner. A $138 option for dinner is available as well.
There are new additions to the beverage lineup, including Indian-Mexican cocktails and margarita slushies with flavours such as the classic Lime, Kyoho Grape, or Mango. Opt for a flight of three different flavours ($25++) or bottomless (1.5hrs) for just $58++.
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.
Ms. Maria & Mr. Singh
43 Craig Road
Singapore 089691
Tel: +65 96544351
Website
Nearest MRT: Tanjong Pagar (EW Line), Outram Park (EW, NE, TE Line), Maxwell (TE Line)
Opening Hours:
Wed-Thu: 6pm - 1030pm
Fri-Sun: 12pm - 230pm, 6pm - 1030pm
(Closed on Mon, Tue)
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]
2) Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Turn right and walk to Neil Road. Cross the road using the underpass. Take the staircase and walk to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]
3) Aloght at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Cross the road at the junction of Craig Road and Neil Road. Turn left onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]
