Different Types of Dim Sum Restaurants In Singapore for Various Occasions: Cheap Vs Exquisite Dim Sum

Dim Sum has always been a traditional comfort food in Singapore. Owing to many early migrants from Hong Kong who drought this wonderful cuisine to us; Singapore has evolved the Dim Sum culture to include many different styles like Shanghainese and Sze Chuan dishes, as well as our own local Singaporean touches.

Here are some dim sum restaurants that are very worth trying and suit different occasions!

Bests of Value-for-Money Dim Sum

This category doesn’t mean these restaurants are cheap, but that they give maximum tummy happiness for every dollar spent.

Hua Ting Restaurant 華廳

Dim Sum Price: $35/paxAddress: 442 Orchard Rd, Level 2 Orchard Hotel, Singapore 238879 Dim Sum Hours: Mon – Fri: 11.30 – 14.30 | Sat- Sun: 11.00 – 14.30

The baked mango with chicken tart ($4.50) and double boiled Cantonese Soups are delicious favorites. The liu sha bao (salted yolk lava buns, $4.20) is thick, creamy with a hint of salty graininess and with smooth skin. Even the special-of-the-day vegetarian dim sum (made with mushrooms and Chinese wine $4.20) was good. Ask for their homemade chunky XO chilli sauce to go with your dim sum as well. Most of the dim sum dishes here are very well prepared and delicious to eat.

Tim Ho Wan Singapore 添好运

Dim Sum Price: $20/paxAddress: 450 Lorong 6 Toa Payoh #02-02, ERA Centre, Singapore 319394 Dim Sum hours: Mon – Fri: 10:00 – 22:00 | Sat, Sun & PH: 09:00 – 22:00

Tim Ho Wan is the cheapest Michelin Star restaurant and they serve top grade dim sum at reasonable prices and queues have been known to be quite long at some of the branches(Plaza Singapura).

To avoid the need to queue, go to the Toa Payoh outlet at odd hours like 3pm and try this dim sum. New branches include one at Westgate Mall, and one at Bedok Mall.

Peach Garden 桃苑

Dim Sum Price: $27/paxAddress: #01-88, 301 Upper Thomson Road, Thompson Plaza, Singapore 574408 Dim Sum Hours:  Sat, Sun, PH: 11:00 – 14:30 | High tea buffet: Sat, Sun, PH: 15:00 – 17:00

Peach Garden is modern chic and uses a mix of Asian cuisines including Thai style. A very apt place for business and family dinners, Peach Garden is clean and appealing for the masses. The fried Liu Sha Bao, roasted pork belly and XO chilli carrot cake are things to try.

There’s also a very affordable high-tea dim sum buffet at $20.80++ on weekends, 3pm-5pm, which is extremely value for money. Service here is attentive and very conscientious.

Bests of No Frills Hawker Dim Sum

Average price per person may be less than $20.

Swee Choon 瑞春

Dim Sum Price: $14/paxAddress: 191 Jalan Besar, Singapore 208882 
Dim Sum hours: Wed – Mon: 18:00 – 06:00 | Closed on Tuesdays

One of Singapore’s oldest and most successful road side dim sum place. Although Swee Choon has raised prices, the dim sum is still very affordable. The beautiful thing about Swee Choon is that they only open at night, which makes it a popular spot for young, midnight supper goers.

Most of the dim sum is above average, while the fried Swee Choon Mee Suah Kueh is quite interesting. Take note of the appetizer and napkin charges.

126 Dim Sum Wen Dao Shi  搵到食

Dim Sum Price: $14/paxAddress: 26 Sims Avenue, Singapore 387407 | Phone: 67464757Dim sum hours: They never close, ever. Opens 24 hours.

Wen Dao Shi (or 126 Wan Dou Sek in Cantonese) dishes are all really affordable, with one of the largest range of fried dim sum. This places is open 24 hrs.

The setting here is like a 1980s Hong Kong stall. Although not a Dim Sum, the Thai-style Crab Bee Hoon they serve here is just amazing and flavourful at only $15! Best value for money crab bee hoon in Singapore.

Victor’s Kitchen

Dim Sum Price: $17/paxAddress: 91 Bencoolen Street, Sunshine Plaza, #01-21, Singapore 189652 | Phone 9838 2851Dim Sum Hours: Tue – Sun: 10:30 – 20:00 | Closed: Mon

The most expensive out of the hawker dim sums, Victor’s Kitchen used to be in the category of ‘value-for-money’ but has since raised prices after getting popular. They compensate for this by giving larger sized dim sum, as well as adding a bit of twist like the wet XO sauce carrot cake. Lunch and dinner times get really packed like sardines, so either make a booking or come during off-peak hours.

Tak Po 德宝

Dim Sum Price: $15/paxAddress: 42 Smith Street, Singapore 058954 | Phone 62250302Dim Sum Hours: Daily 7:00 – 22.30

Tak Po is a casual and unpretentious dim sum restaurant in Chinatown. It’s one of few dim sum establishments that will allow you to order dim sum as individual pieces instead of the usual basket of threes of fours. Good for bigger and smaller groups.

Although not amazing, the dim sum is convenient and pretty affordable. Try the soya drenched chicken feet ($2.80), lightly fried crispy yam dumpling ($0.90 for one) and char siew bao ($0.90 for one).

Yi Dian Xin Hong Kong Dim Sum 一点心

Dim Sum Price: $11/paxAddress: 1012 Upper Serangoon Road, Singapore 534752 | Phone 91685587Dim Sum Hours: Daily 7:00 – 18:00 | Closed: Alternate Tuesdays

Yi Dian Xin is no doubt, the epitome of no frills, fuss-free and cheap hawker dim sum. Located along the popular midnight supper spot of Upper Serangoon, it is easy to miss this little corner shop with massive crowds for teo chew mui Porridge right beside them. Still, things get a bit messy on a Sunday afternoon as its reputation starts to spread.

Try the signature dalted egg custard bun ($3) and Yi Dian Xin prawn dumpling ($3) which are extremely worth their price for this standard of quality.

Bests of Premium Tai Tai Dim Sum

These hotel restaurants require deep pockets or are usually for that special occasion. Good food with excellent ambience and service, you get what you pay for.

Yan Ting Restaurant 宴庭

Dim Sum Brunch Price: $114/pax after taxAddress: 29 Tanglin Rd, St.Regis Hotel (Level 1U), Singapore 247911Dim Sum Hours: Sat – Sun: 10:30 – 12:30 | 13:00 – 15:00 (Split shift)

Yan Ting has probably the best Dim Sum brunch in Singapore and an interior that is amazingly modern yet retaining a distinctive Chinese fine-dining style. However, to have dim sum at this prestigious restaurant comes with a hefty price tag of $98++ for the non-alcoholic weekend a la carte brunch buffet, which has dim sum as well as other Cantonese dishes.

Definitely not something you have everyday, and 3 times more expensive than other dim sum restaurants. Opt for the morning seating, as its less crowded and dishes won’t run out as fast.

Man Fu Yuan 满福苑

Dim Sum Brunch Price: $102.90/pax after taxAddress: 80 Middle Rd, Intercontinental Hotel (2nd floor), Singapore 188966 Dim Sum Hours: Mon – Sun: 11.45 – 2.30pm

The 2nd most expensive dim sum buffet, Man Fu Yuan’s dim sum brunch is available daily at $88++ per person. Decorated with butterfly lamps and peony flowers all around, this restaurant exudes a nostalgic yet classy atmosphere serving handcrafted premium dim sum. Try the mango prawn roll with wasabi ($5 for 3) which has wonderfully fried skin with that wasabi punch, and the juicy Dumpling with foie gras ($5 for 3) combines Eastern and Western ingredients to birth this magnificent dim sum.

Cherry Garden 櫻桃園

Dim Sum brunch price: $79.50/pax after taxAddress: 6 Raffles Blvd, Mandarin Oriental Hotel (Level 5), Singapore 039797 Dim Sum Hours: 11.00–13:00, 13.30 – 15.30 (Weekend dim sum brunch)

Cherry Garden brings the realism of an ancient Chinese courtyard to the next level by having an actual antique wooden doorway you have to step through. Designed with Feng Shui in mind, this restaurant is truly a journey to the orient.

The dim sum selection here is mostly traditional, but has a few new touches like the Escargot puff pastry ($5.80). But what Cherry Garden excels in is using fresh and premium ingredients to make the standard dim sum even more outstanding. The Glazed Kurobuta Pork Char Siew Pau ($5.80) is probably the best char siew pau I’ve had. The weekend dim sum buffet will set you back $68++ per person.

Hai Tien Lo 海天楼

Dim Sum brunch price: $79.50/pax after taxAddress: 7 Raffles Boulevard, Pan Pacific Hotel (Level 3), Singapore 039595Dim Sum Hours: Sat & Sun: 11.30 – 14.00 (Weekend dim sum brunch)

The Hai Tien Lo Weekend Dim Sum brunch buffet ($68++) comes with one premium buddha jumps over the wall soup as well as one braised abalone per person. The widespread menu also sees many Teo Chew influenced dishes in the dim sum brunch, like the steamed promfret with blended chilli paste. The quick-fried Hokkaido scallops are freshly sweet, while the double boiled chicken soup is just full of flavor yet light in nature.

The Weekday Dim Sum Lunch buffet ($48++)  has a smaller spread but costs less while still allowing you to enjoy Hai Tien Lo’s grand and lavish dining hall with many elements of the traditional wavy motif you’ll find at the Emperor’s palace.

Working with fondant| How to Prevent Colour Smears in Fondant

What is Rolled Fondant?

Rolled fondant is cooked mixture of sugar and water with a consistency of a stiff dough. It can be rolled out into a smooth thin layer, then draped over a cake to create a very smooth, flat coating. If you plan to refrigerate a fondant covered cake, here are some rules and guidelines you should know.

1.  Certain types of fondant respond better than others to refrigeration. Some don't do well all at all.  Wilton is an example of a fondant that does not do well with refrigeration, while Satin Ice does very well.  The best way to find out about your fondant is to experiment.

2.  Bakeries use low humidity commercial fridges that run at the right temps.  This is not to say that you cannot just use your fridge at home but you will want to test out your fridge first.  If your fridge is too cold, it might freeze spots of the fondant creating dark splotches.  Keep your tiers or cakes clear of anything that could touch/drip on it or of any inside fridge vents.  

3.  Immediately after you lay your fondant, get it in the fridge!  This will solidify it in its intial shape and prevent cake bulging.  If you need to decorate it, do so after it has chilled and then return it to the fridge.

4.  Most fondant types will "sweat" after being removed from the fridge.  Do not panic.  This is normal.  It will dry and be back to normal, usually 15-20 minutes after being removed.  Bringing it out into an air-conditioned room with circulating air can help the process along.  The main thing to remember is NOT TO TOUCH IT.  Touching it will smudge it permanently.  This is a perfect time to add decorations onto the fondant, but be careful as once you put a decoration on you cannot pull it off or move it.

5.  Remember to give your cake time to sweat and dry( about an hour) before it needs to be at an event.  

6. Remove stickiness that can lead to sweating by sprinkling 1 to 2 teaspons of powdered sugar or a combination of half powdered sugar and half cornstarch on your work surface and rolling pin before rolling fondant.

7. Wrap a fondant-covered cake in plastic wrap before refrigerating, if it has a fruit filling that requires refrigeration to prevent spoilage. Bring a refrigerated cake back to room temperature in a cool room before removing the plastic wrap. This will slow warming and prevent moisture in the cake from seeping through the fondant.

8. Freeze a fondant-covered cake by allowing the fondant to harden just slightly before wrapping it in plastic wrap. Set the cake in your freezer for 20 minutes, then remove, wrap and return the cake to your freezer. Thaw a frozen cake in your refrigerator and then bring it to room temperature before removing the plastic wrap.

General Rules when Using Fondant

1. Always wear gloves when handling fondant. This keeps the fondant safe to eat, and provides a barrier to slow down the heat transfer from your hands to the fondant.

2. Always make sure your work surfaces are clean. Fondant will attract anything that it comes into contact with.

3. Knead the fondant with a little shortening to soften it before rolling it out or shaping it.

4. If colouring fondant, only use concentrated food colouring such as Wilton’s and knead in a bit at a time until desired colour is achieved.

5. Always wrap fondant that you’re not working with in cling-wrap to prevent it from drying out or absorbing too much moisture from the air.

How to Win the Battle Against Heat and Humidity in Singapore When Using Fondant

1. Always work with fondant in an air-conditioned room and try to make sure the cake is displayed in a place with air-conditioning

2. When rolling fondant out, use cornstarch instead of icing sugar to prevent the fondant from sticking to the table.

3. Try to cover the cake  with fondant on the actual day it will be eaten, to avoid the need for refrigeration.

4. If you really need to refrigerate the cake after covering it with fondant, place it in a cake box and cling-wrap the box or loosely wrap the cake with cling-film before refrigerating.

5. When removing fondant cake from the fridge, place it in a cool air-conditioned room still in its box or with the cling-wrap still on. You want to make sure the change in temperature is not too sudden or it will start condensing on the surface of the fondant. Also, keeping the cake from being exposed to air will prevent the fondant from absorbing the moisture in the air.

6. For fondant cut-outs, ribbons, and figures, use a 50-50 mixture of fondant and gum paste. Gum paste dries harder than fondant and will speed up the drying process.

7. To apply cut-outs, brush on alcohol or a flavouring that contains alcohol instead of water. Alcohol evaporates quicker and reduces the amount of water in contact with fondant.

How to make a Sphere Cake

Ever seem a 3D round cake and wonder how to make it? Well, the easiest way is to bake a half sphere cake is in a bowl. A regular stainless steel prep bowl or a 8” stainless steel hemisphere pan works. The thickness of the metal helps buffer the heat so that the cake does not get over-baked on the outside.

Steps on how to bake a sphere cake:

1. Bake the cake upside down in a bowl. No pan liner is needed; just be sure to grease & flour the bowl before pouring in the batter. Use a heating core for this shape to prevent the outsides of the cake from browning too much.

2. Once the cake is baked, cooled, and sliced into layers, line the same bowl with plastic wrap and begin assembling the cake in the bowl using my cake filling method, which involves alternating layers of cake with layers of filling right inside the bowl.

3. Once the cake is filled to the top of the bowl, cover it in plastic wrap and put it in the freezer for 30 minutes or until the cake is cold enough to release from the pan.

4. De-panning the cake should be relatively easy since the bowl is lined with plastic wrap. With a blow-dryer, if you heat the outside of the pan just a little and tug on the plastic, the cake ought to release itself.

5. Using a small offset spatula, crumb coat the cake with buttercream. Transfer the cake onto a working platform of some sort (a flat platter, a larger cardboard circle, an old cake board, or in this case, a pizza pan) to support cake while it’s being moved in and out of the fridge to be frosted. Chill the cake in the refrigerator until the buttercream is cold and no longer sticky.

6.  Add a second coat of buttercream in the same manner and chill the cake again until the buttercream is cold and hard (15 minutes or more).

7. While spinning the cake on a turntable, scrape the rough edges off the cake with the flat end of a plastic bowl scraper. This only works if the cake is well-chilled so that the buttercream is firm.

8. Buff spatula marks away by rubbing the surface of the cake with a piece of clean paper towel while spinning the turntable.

9. Chill the cake again before running an offset spatula around the bottom to release it from its working platform. Then, transfer the cake to a serving platter before decorating it.

To make a full sphere cake, bake two half spheres. Level off one of the half spheres and fit it with a piece of cardboard to serve as the cake’s bottom. Frost both halves upside down then fit them together and smooth over the seam.

A guide to spices | Cooking with Spices

Spices are used to inject flavor and depth into food and are a healthy and delicious way to bring out and increase the aroma of food. Most spices have to be crushed, grinded or cooked to bring out their flavor. Spices can be used in both cooking and baking and here is a list of commonly used spices.

                 Asafetida

·       Has a pungent smell at first but once it is fried in oil, it has an onion-like fragrance.

·       Can be used to replace onions

·       Found mainly in Indian dishes, soups and pickles

                 Caraway seeds

·       Caraway is the plant’s dried fruits when it splits into half

·       Have a distinctive bitter, sharp, nutty taste with warm and sweet undertones

·       Found in rye bread and German pork dishes

     Cardamom

·       In each whole green pod, there are about 20 black sticky seeds inside

·       Has a lemon and eucalyptus smell

·       Used excessively in Indian cooking and for making spiced biscuits in baking

·       Cardamom loses its flavor once it is crushed so try not to buy it grounded.

Curry leaves

·       Has a warm, spicy and astringent taste

·       Used the same way as bay leaves

·       Fried in oil to release their flavor

Fennel seeds

·       Looks like cumin seeds but are greener

·       Have an aniseed flavor with a sweet, warm aroma

·       Has a liquorice flavor that adds a nice flavor to pork sausages

·       Releases the most flavor when it is deep fried or grinded

·       Used in fish, meat, vegetables, bread and chutneys

Fenugreek

·       Seeds have a slight bitter taste

·       Seeds loses their flavor quickly so avoid buying it grounded

·       Found from a Mediterranean plant that produces long pods with oblong, brownish seeds

Ground ginger

·       Have a warm, peppery flavor

·       Goes well with cinnamon or nutmeg in baked goods

·       Used in gingerbread cookies

Juniper

·       Small, dark purple dried berries

·       Used to flavor food, gin and other spirits

·       Has a bitter gin-like peppery taste

·       Used to flavor dark meats, game and sauerkraut (like pickled cabbage)

·       Releases its flavor when crunched

Mustard seed

·       Can be white, yellow, black or brown in colour

·       Black and brown mustard seeds have a peppery taste and would taste bitter if used excessively

·       White mustard seeds are less spicy and are used to  make powdered mustard

·       Toast them lightly before using to release their flavor

·       Blak and brown mustard seeds are used in curries

Nutmeg

·       Has a spicy, sweet flavor and a fragrant smell

·       Buy nutmeg in a whole to prevent it from losing its flavor

·       Used to season vegetables, spinach, rice puddings and sauces

Pimento/ Allspice

·       Has a taste that resembles cloves, cinnamon and nutmeg

·       Used in chicken or baking

Star anise

·       A star shaped fruit

·       Has an aniseed flavor – a mix of garam masala and Chinese five-spiced powder

·       Used to enhance the savouriness of dishes that uses onions as a base

·       Used in jams, fruity desserts and Chinese dishes

Sumac

·       Used in Middle East and Mediterranean cooking

·       Usually found grounded into powder form

·       Used in place of lemon in Arabic dishes

·       Used to flavor kebabs, fish, meat and poultry

Tamarind

·       Found either in block or paste form

·       Used in Indian and Middle Eastern dishes

·       Able to be made into a sauce by breaking the block into pieces and soaking it in warm water

Turmeric

·       Taken from a plant in the ginger family

·       Used as a base for curries

·       Usually found grounded

·       Adds a yellow colour to food

·       Has a mild, bitter taste

·       Able to bring out the flavor of cardamom and curry leaves

Vanilla

·       Has a sweet, mild fragrance

·       Found in a pod, essence or paste

·       Used to flavor cakes, custards, creams, savory sauces and vegetable purees

                  Five spiced powder

·       A mix consisting of Szechuan pepper, star anise, cinnamon, fennel seeds and cloves in equal proportions

·       Has a bitter, sweet, sour, salty and pungent taste

·       Has a slightly spicy, sweet and fragrant aroma

·       Used to season Chinese spare ribs

Garam Masala

·       An aromatic mixture of ground spices

·       Used mostly in Indian dishes

·       A mix consisting of cumin, coriander, cardamom, cloves and pepper

Dukkah

·       Consist of finely chopped hazelnuts, whole coriander, cumin seeds, salt and thyme leaves

·       Used as an all-purpose seasoning for Moroccan meat and vegetables

 Zahtar

·       Aromatic mixture of crushed sumac berries, sesame seeds and thyme leaves

·       Has a distinctive zesty flavor

·       Used for roasting meat and vegetables

·       Can be mixed with olive oil and used as a spread for bread

Spices are a healthy way to infuse flavor into food and it is good to buy them in small quantities and keep them in air-tight containers so as to prevent them from losing their flavor and colour. 

Top 10 Indian Restaurants in Singapore

Spicy dishes are commonly found in Singapore and if you cannot take spicy, you will definitely miss out on some of the best dishes that Singapore has to offer. Indian food is known for its spices and aromatic flavors and if you are craving for some Indian food, you will be in for a treat!:)

1. Samy's Curry

Tel: 6472 2080

Samyis known for dishing up cheap Indian cuisine in informal surroundings since the 1950s, making it one of Singapore's oldest Indian restaurants. Signature dishes such as Masala Chicken, Mysore Mutton, Fish Cutlet and Masala Prawns; Whichever dish you choose, will be placed onto your banana leaf along with as much rice, dahl and vegetable curry.

2. Banana Leaf Apolo

Tel:6297 1595

This lively restaurant has been serving up curries since 1974, and as its name suggests, plates come in the form of banana leaves. Choose from a selection of North and South Indian specialties, in addition to biryanis and fish head curry. Once you have made your choice the day's vegetable specials will be sploshed onto your banana leaf to accompany them.

3. Komala Vilas

Tel: 6293 6980

Komala Vilas is the Indian equivalent of a greasy spoon - a casual diner which has been dishing up cheap and cheerful Southern Indian vegetarian cuisine since 1947. Komala Vilas has the reputation of serving one of the best Masala Dosai in town, which are best enjoyed with a cup of ginger tea. There is also a selection of biryanis, thalis and pooris available. A second branch on Buffalo Road is equally as popular.

4. Muthu's Curry Restaurant

Tel: 6293 1722

Muthu's Curry is the self-proclaimed pioneer of fish head curry -- fish head steeped in a spice-filled curry sauce together with okra, tomatoes and eggplant, widely regarded as Singapore's national curry dish. This modern 350-seater restaurant provides a stylish contrast to many of the canteen-style restaurants on Race Course Road and is a popular choice amongst locals and visitors alike. In addition to Fish head Curry, Muthu's specialises in Southern Indian favourites and churns out good quality tandoori specialties such as kebabs and freshly prepared naan breads.

5. Khansama Tandoori Restaurant

Tel: 62990300

Located up a narrow staircase in the middle of bustling Serangoon Road in the heart of Little India, this little gem continually churns out fantastic-tasting, great value curries. Its incredibly comprehensive menu has everything from starters to mains, and chaats to dahls, to raitas. The Mixed Tikka starter or the Paneer is a good way to start the meal. Meat lovers can't go wrong with a Mutton Lababdar with its creamy tomato gravy, or get the Chicken Tikka Masala if you don't fancy lamb. Vegetarians won't be disappointed here either -- the Gobi Manchurian -- cauliflower in a spicy sweet and sour sauce should not be missed, nor should the Bindi Masala -- okra cooked with tomatoes and spices.

6. Ras the essence of India

Tel: 6837 2800

Ras The Essence of India is one of the more popular restaurants in Clarke Quay, serving up a wide range of Indian dishes from the different states of India. Choose from outstanding dishes such as Tandoori Lobster, Kacchi Mirchi Ka Chicken or Palak Paneer and enjoy friendly and attentive service. Indoor or al-fresco dining is available.

7. Tiffin Room

Tel: 6337 1886

The Tiffin Room at the famous Raffles Hotel serving authentic Indian cuisine in a refined colonial atmosphere. Lunch and dinner curry buffets are a hot favourite here! Also popular is the daily High Tea, which includes an English High Tea stand and local buffet.

8. The Song of India

Tel: 6836 0055

Located in a black-and-white colonial bungalow, the Song of India enjoys the reputation as one of Singapore's finest Indian restaurants. Its opulent interior with modern art-strewn walls makes for a sophisticated setting to enjoy some fine-dining modern Indian cuisine. Choose from elaborate set menus, paired with wines, or go a la carte with favourites such as Lahsoona Jhinga (Jumbo prawns stuffed with spiced crayfish and shrimps in a garlic enhanced tandoor marinade) or Lobster Moiley (Lobster in pan seared lemon and chilli marinade with a delicate Kerals moily sauce). A buffet and four course gourmet set lunch is available Monday-Saturday, while a Gourmet Sunday brunch buffet runs from 12 noon to 3pm and includes unlimited servings of select dishes, with the optional addition of free flow beer, wine or champagne.

9. Rang Mahal

Tel: 6333 1788

Rang Mahal is an upscale Indian restaurant located at the Pan Pacific hotel. Dishes such as hot-griddled Tava Scallops drizzled in a green chilli and coconut sauce; Samrkand Prawns, tandoor-roasted filled with crabmeat, young ginger and garlic; Truffle Oil Naan and Roquefort Kulcha are all available on the menu. A great-value buffet lunch features a lavish spread of regional Indian favourites, complete with live cooking stations, every day except Saturday.

10. Punjab Grill by Jiggs Kalra

Tel: 66887395

Those looking for a cheap and cheerful curry should head to Race Course Road in Little India. For something more discerning though, look no further than Punjab Grill by celebrity chef Jiggs Kalra who has won numerous awards in his native India for its gourmet versions of Punjabi cuisine. Must eats here include Tandoori Lobster, Tandoori Duck, Salmon Tikka and four different types of Kebab. Choose a la carte or indulge in a five course avant-garde degustation menu.

For more local eats in Singapore, click here!