Firangi Superstar @ Craig Road - Enters Its Next Delicious Chapter

Firangi Superstar, the modern Indian restaurant along Craig Road known for its cinematic flair and fearless flavours, ushers in a new chapter with a refreshed menu of creative debuts and beloved returning favourites. Inspired by India's diverse culinary regions, each dish here is vibrant, layered, and imaginative, offering thoughtful vegetarian alternatives for most plates to cater to all dietary preferences.

Papi’s Jammed Gun 4/5

Papi's Jammed Gun ($29) pairs wagyu beef tartare with crispy papdi, finished with caviar, grated egg, and Firangi's signature gunpowder spice for a punchy, umami-rich bite. The vegetarian version swaps in beetroot tartare and Moai Caviar, delivering the same savoury depth without the meat. It is an excellent introduction to their modern Indian approach.

Big Baller Peperoner 4.2/5

A playful reimagination of the classic paneer Manchurian, the Big Baller Peperoner ($28) features a golden-brown burrata sphere atop tangy, umami-packed Manchurian chilli sauce. The combination of creamy indulgence and bold spice makes this fusion dish both comforting and exciting.

This is Also Not Aloo Gobi 3.5/5

Firangi's twist on the traditional cauliflower-and-potato Aloo Gobi ($18) swaps in bite-sized Romanesco Cauliflower over a spiced potato foam, finished with crispy potato strips and a dusting of aromatic spices. While visually appealing, it leans more subtle in flavour compared to the other bolder offerings.

The Nut Kraken 4.2/5

Octopus cooked pollichathu-style, marinated in spices, wrapped in banana leaf, and grilled to smoky perfection – is served over a sweet, smoky gravy with banana leaf oil and crispy coconut chips for texture. The Nut Kraken ($32) strikes a nice balance between spice, smokiness, and freshness.

The Bengal Bake Off 5/5

My highlight of the night, The Bengal Bake Off ($108), features tender seabass baked in salt dough with a creamy Kasundi marinade. The mustard's bright tang, mellowed by cream and lifted with aromatic banana leaf oil, brings depth and layers of flavour that linger beautifully on the palate. A smart, brilliant pairing that elevates the dish to star status.

Back In The Saddle 4.5/5

Naan 4.2/5

A returning crowd favourite, Back In The Saddle ($21 per 100g) is Tandoori-spiced lamb cooked until tender, infused with confit garlic and fragrant curry leaves. The sauce is rich and flavourful – perfect for scooping up with Firangi’s signature naans, which have a satisfying chew and char.

Rasmalai “Tres Leches” 4.2/5

The Rasmalai "Tres Leches" ($16) is an inventive dessert that sees layers of cake soaked in rose-saffron cream, topped with pistachios and served with a scoop of saffron ice cream. It's a fragrant, floral twist on the Latin American classic.

Banoffee Fritters 4.5/5

A playful nod to local goreng pisang, the Banoffee Fritters ($14) feature churros-style crunch with crisp spring roll pastry filled with banana mousse, coated in dark spiced chocolate, and plated with crushed Parle-G biscuits for extra crunch. Comforting, nostalgic, yet refined.

Firangi Superstar’s refreshed menu keeps its signature flair intact while adding clever new creations that span the spectrum from playful to elegant. Whether you’re here for a bold, spice-laden main or a quirky dessert that channels local flavours, this cinematic Indian dining experience continues to deliver both style and substance.

Note: This is an invited tasting.


Firangi Superstar
20 Craig Road
#01-03
Singapore 089692
Tel: +65 63043022
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 530pm - 1030pm
(Closed on Sun)

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 Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to Craig Place. Cut through Craig Place to Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

AIR CCCC @ Dempsey - Unveils New Menu and Local Kitchen Team

I returned to AIR CCCC at Dempsey over the weekend for lunch and was greeted by an exciting, refreshed menu and a new local kitchen team led by Head Chef Part Nongnuch, bringing bold flavours, renewed energy, and an inviting atmosphere that continues to unite people through food, space, and shared experiences.

The restaurant now offers a 3-course weekend lunch set at $68 (starter, main, and dessert) and a 2-course option at $58. We had the 3-course experience.

Sweet Corn from Talula 4.2/5

The Sweet Corn from Talula was an instant hit at our table. A velvety corn chutney, paired with crispy corn husk emping chips, offered a delightful combination of smooth creaminess and vibrant sweetness. Scooping the chutney with the crunchy chips was a simple yet joyful experience.

Ceviche of Local Mahi Mahi 3/5

Thick slices of fresh local Mahi Mahi were served with pink guava for crunch and a zesty sauce for a tangy lift. While the fish was clean-tasting and refreshing, the earthy garden herbs came through a little strongly, slightly overshadowing the otherwise bright and lively flavours.

Purple Potato Flat Bread 4.2/5

A must-add for bread lovers is the Purple Potato Flat Bread. It was crisp on the outside, fluffy within, and served with a deeply savoury Mushroom XO sauce that was utterly addictive.

Charred Spanish Mackerel 4.2/5

Perfectly grilled, the Spanish Mackerel retained its moist texture, with pickled onions adding a sharp brightness and zucchini providing a light, fresh balance. It is a solid choice for seafood enthusiasts.

Kampong Chicken from Ng Ai 3.5/5

Grilled to a smoky char and dressed with smoked chilli oil for a gentle spice, the Kampong Chicken from Ng Ai sat atop a bed of tropical coleslaw that helped cut through its richness. However, the chicken itself leaned slightly dry — a juicier bite would have elevated the experience.

Watermelon Sorbet 4/5

A light and uplifting dessert featuring chilled Watermelon Sorbet layered over Annie’s yoghurt, with candied cashews adding a sweet, nutty crunch. The combination of fruity freshness, creamy tang, and gentle caramel notes made for a satisfying close to the meal.

“Bubur Hitam” Gelato 3.8/5

For something richer, the "Bubur Hitam" Gelato offered earthy depth, balanced by the tanginess of AIR Garden rosella and the chew of heritage rice. It is a thoughtful nod to local flavours with a modern twist.

AIR CCCC's refreshed menu blends creativity, local produce, and global touches under the guidance of Chef Nongnuch. While a couple of dishes could benefit from fine-tuning, the overall experience, from vibrant starters to inventive desserts, makes this a worthwhile lunch destination in Dempsey.

Note: This is an invited tasting.


AIR CCCC
Dempsey Hill
25B Dempsey Road
Singapore 249670
Tel: +65 8228 1528
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Nearest MRT: Napier (TE Line)

Opening Hours:
Wed-Sun: 530pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Turn left and walk to the open air carpark. Walk all the way to the end of the carpark to the entrance of AIR. Walk to destination. Journey time about 8 minutes. [Map]