Thevar 2.0 shows off mod-Indian cuisine in a new light
Thevar 16 Mohamed Sultan Road Singapore 238965 Tel: 9750 8275 Open for dinner Tues to Sat: 6 pm to 11 pm; lunch on Sat: 12 pm to 2.30 pm
POOR Grandma Thevar. She got played. While her name may have been invoked when her precocious progeny Mano needed an origin story for his fledgling mod-Indian restaurant back in 2018, he doesn't really need her anymore.
It's not a bad thing. Two Michelin stars and a steady creative evolution later, what comes out of Thevar's kitchen now is his (and his team's) and his alone. Namely, a deliberate, confident, follow-my-own-path playbook that isn't bound by tradition or even authenticity. The spirit of Thevar restaurant may be Indian, but other than that, anything goes. Besides, if Thevar's granny knew he was turning pani puri into carrot-derived candy shells filled with fruity bursts of ginger and tomato, she might have whacked him in the head.
And so it is that we enter Thevar 2.0, which sees the chef Thevar moving into his new digs at Mohamed Sultan with the verve of a guy who finally got his own apartment after having crashed at his friend's place for the past seven years.
After making do – and doing well – at Meta's hand-me-down premises in Keong Saik, you can see Thevar's delight in turning the new place into his personal universe. Cue discreet South Indian design features and tiny artworks, mood-lit dining room, shiny kitchen and even a happy 80s playlist featuring A-ha and Blondie.
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Thevar 2.0 may mark a new chapter, but it is also the completion of its first. Much of the current menu originated in Keong Saik, the weary surroundings of which couldn't do justice to the sophisticated collection of precision bites developed over the years. Now, the decor matches the food, and the whole combination packs a punch.
A trio of snacks to start the meal. PHOTO: JAIME EE, BT
The menu price is still the same at S$298, and since we haven't been back in a long while, even the old signatures feel fresh. Namely, an opening snack of crispy-melty, deep-fried piece of pork belly, smeared with sambal aioli and wrapped in a betel leaf. It's part of a trio that sets the tone for the meal – inventive, yet familiar.
A chewy idli pancake gets a Nordic twist with dill yoghurt and cured ocean trout; and a miniature chaat explodes in a mix of crunchy shell, tart tamarind, tomberry tomatoes and other little bits and bobs.
Thevar himself isn't there when we visit – he's briefly hospitalised at the time – but the well-oiled team led by head chef Shan delivers without a single hiccup.
Vadai with smoked eel. PHOTO: JAIME EE, BT
Vadai is pressed into a mahjong tile shape and topped with smoky grilled eel for the token Japanese twist, but still a worthy bite. And then, of course, there's the old favourite of Chettinad chicken roti – pulled chicken curry that's creamy and rich and stuffed into a taco of lightly toasted naan, which holds its shape and texture as you polish it off.
Lobster in ishtu sauce. PHOTO: JAIME EE, BT
A plump lobster tail has a ceremonial bath in turmeric water before being set in an ishtu sauce – a spiced, creamy coconut gravy with a hint of yuzu and cubes of nashi pear and pumpkin seeds for crunch. Little buns are convenient sponges for the remaining sauce.
Indian abalone porridge. PHOTO: JAIME EE, BT
Good as it is, it's outshone by an incredibly tender piece of Jeju island abalone that must have been given better massages than a cow in Kobe. Steamed till it gives up all resistance and is left with just enough bite, it's laid over a bed of Indian khichdi made with koshihikari rice that's infused with heady spices. Think Korean abalone porridge with a Bombay accent.
Mysore spiced rack of lamb. PHOTO: THEVAR
The meal is such that you still have room for lamb biryani, a tender Mysore-spiced lamb rack served with three condiments – spicy sorrel chutney, homemade achar and a marsala-scented butternut puree. A dollop of fruity-bitter raita is served separately like a shy neighbour, but this is a party for everyone: Mix everything up with the excellent lamb and the biryani rice on the side. The delicate basmati is mixed with bits of meat, cranberries and nuts, and the only thing wrong about it is the stingy amount.
Pre-dessert of soursop sorbet and rose granita. PHOTO: JAIME, BT
For dessert, a waif of a pastry chef brings out a pre-dessert of soursop sorbet on rose-flavoured granita, which hides little surprises of aloe vera, grapes and mangosteen. It's perfumed, fruity, slightly bitter and is a refreshing prelude to the main dessert.
We're challenged to detect the savoury element in the scoop of kulfi ice cream made with roasted dates and coffee. It turns out to be fried onions, but we just can't tell. No matter. This quirky combination that tastes like banana cake and not-too-sweet ice cream with a sprinkle of Parmesan cheese actually works.
Petit fours of financier, mochi and caramel tart. PHOTO: JAIME EE, BT
The final sweet ending is worth the wait – a cardamom-spiced financier, fruity cream-filled mochi and a sticky-chewy toffee caramel tart.
So far, so flawless, but herein lies the crux: Technically strong, Thevar 2.0 also feels safe in its comfort zone. As it progresses, it needs to grow, break more barriers and take some risks. Either way, Grandma would be proud.
Rating: 7.5
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You will certainly have already noticed this church lording over the city from atop its highest hill but it deserves a moment of attention. You can pay 1,400 ISK to ascend the tower and look out over the capital but the church itself is most interesting on the outside. Begun in 1945 and completed in 1986, its exterior is modelled after studlaberg, the hexagonal basalt columns that form cliffs and waterfalls all over the country. Across the plaza to the west of the church sits the Einar Jonsson Museum, dedicated to Iceland's most famous sculptor. Behind the museum is a free-entry sculpture garden showcasing his monumental and surreal works from the early 20th century, some of which are credited with inspiring the design of Hallgrimskirkja. You won't miss the resemblance. 7pm | Splurge on fine dining With a name that means 'cheers' in Icelandic, Skal! is fittingly worthy of a toast. The chef Gisli Mattias Audunsson's menu rises far above the gastropub and lands near perfection with its list of natural wines. The menu is delightfully omnivorous but deserves note for its plant-forward offerings that refuse to be relegated to side dishes, such as the eggplant with fermented tomato and buckwheat. That said, their signature cod wings with smoked buttermilk, a clever twist on bar grub and overlooked cuts of fish, are undeniably the star. (Dinner and drinks for two start at 20,000 ISK and reservations are recommended.) To go all-out, however, reserve a seat at OX. The chef Thrainn Freyr Vigfusson's 20-course phenomenon with pairings curated by the master sommelier Manuel Schembri may cost more than your plane ticket here, but even Michelin junkies agree that it could easily be the best meal of your entire life (66,000 ISK per person, and be warned, reservations are required for the only seating, at 6.15 pm). 9.30pm | Jam late into the night Known as djammid, or the jam, the nightlife in Reykjavik is surprisingly vibrant. Icelanders tend to splash out after payday, meaning that the first weekend of every month gets especially rowdy. A stroll down Laugavegur offers something for every type of night owl. Vinstukan is favoured for natural wines and stylish, bougie bites, while the cosy brewpub Aegir hosts the local folk jam sessions. In the heart of downtown, Jungle is the go-to spot for ritzy cocktails, and across the street sits grungy Lemmy with its 50-plus taps, huge covered patio and regular concerts. For dancing, Paloma has a world-class sound system hidden in a wood-beamed attic. When the munchies strike, a hot dog is obligatory (800 ISK). Some swear Baejarins Beztu's are special, but you can get the exact same dog at every convenience store in town, so feel free to skip the line. If you jammed too hard last night, you may need to recover amid the wood panelling and diner booths of Prikid. With raucous hip hop and punk shows at night followed by piles of pancakes in the morning, this bar is as likely to have caused your hangover as it is to cure it. They even used to offer breakfast with a genuine painkiller for this very reason. You may have to supply your own ibuprofen now, but their hearty, American-inspired brunch is sure to revive you nonetheless. Try the Truck, their house specialty, piled high with the usual suspects: Eggs, bacon, pancakes and potatoes — plus skyr and unlimited coffee, of course (3,700 ISK). 11.30am | Soak in a fjord-side spa Building on the local pool culture, recent years have seen a wave of high-end, spa-like 'lagoons' springing up around the country. The newcomer Hvammsvik is the current forerunner, combining proximity to the capital city with stunning views. If you haven't rented a car, you can catch the 10.30am shuttle from the bus station and watch the topography closing around you as you enter Hvalfjordur. Built on the site of a natural hot spring, Hvammsvik's network of wooden paths between rocky pools leads down into the fjord. The tide rises and falls around them, only steps away for those brave enough for a natural cold plunge in between the sauna and the hot pots. The on-site bistro offers simple Nordic fare like seafood soup and open-faced sandwiches (3,150 to 3,750 ISK) for before or after your swim. While inside, you can order at the swim-up bar to sip something as you soak in Iceland's dreamy landscape. (Entrance from 8,000 ISK; 16,000 ISK with transfer.) By Grayson del Faro © The New York Times.