Latest news with #Chettinad-inspired
Time Out
15-07-2025
- Entertainment
- Time Out
What it's like to dine at a two-Michelin-starred Indian restaurant in Singapore
It felt like it wasn't too long ago when we celebrated the debut of Singapore's first contemporary Indian restaurant. Chef Manogren Thevar's eponymous restaurant opened its doors in 2018 on Keong Saik Road, and after picking up two Michelin Stars, three Knives from The Best Chef awards and a spot on Asia's 50 Best Restaurants along the way, he's now ready for something new. Enter Thevar 2.0 – a well-rebooted version of the original, now located at Mohamed Sultan Road. It's twice as big for one, seating 28 guests in the main dining hall, two to three at a cushy chef's table and up to 10 in the private dining room (which is fitted with its own kitchen, restroom and private entrance). The minimalistic, sanctuary-like space is a subtle callback to Chef Mano's childhood home in Penang, with terracotta walls and Chettinad-inspired motifs embedded in its pillars and rugs. While the design of the restaurant is muted, the menu and flavours are anything but. Yes, it's the same signature items that greet you in the $298 tasting menu (though we hear new sharing dishes are on the way), but if you've got a real penchant for South Indian cuisine like us, and even if you don't, a meal at Thevar is not to be passed up. Expect nothing less than spot-on seasoning, complex spice blends and stellar presentation. Chef Mano brings his classical French training to the table – his creations are never so vibrant that they overwhelm, nor so restrained that they feel pared back. My meal kicks off with a flavour-packed snack trio of rainbow trout atop crispy idli, chaat studded with juicy Tomberry tomatoes and my favourite of the lot – pork belly and sambal aioli wrapped neatly in a betel nut leaf. Chef's take on pani puri is at once strikingly similar to yet worlds apart from the iconic snack, using a dehydrated carrot juice tart shell encasing pomegranate, tomato and buttermilk bits, elevated with a hint of feta cheese. And when it comes to the appetisers, it's an impossible fight between the lobster ishtu and abalone khichdi. The lobster arrives in an addictive yuzu-coconut stew, topped with pumpkin seeds and puffed rice for added texture. And as for the khichdi, let's just say I have no issues polishing off every tender morsel of Jeju abalone and pearl couscous in my bowl. I initially steer clear of the Mysore spiced lamb rack for fear that it might be too gamey, but one bite from my dining companion's plate is enough to change my mind. Perfectly charred with a medium rare centre and served with spiced condiments and a side of fragrant biryani and raita, it's no wonder the dish is a beloved classic. That said, the Tajima wagyu makes for a brilliant alternative, and you get the same pairing sauces of sorrel chutney, mango and pineapple achar for acidity, and a delightful touch of sweetness from the butternut squash masala. Desserts are certainly not an afterthought as well. I enjoy the peach and paneer ice cream with rose granita, especially for the refreshing sprigs of mint leaves on the side. The roasted dates kulfi is more akin to a typical restaurant dessert, weaving in familiar flavours like banana milk cream, pecan crumbles and parmesan. At Thevar, you get the sense that Indian cuisine in Singapore has evolved far beyond the usual messy fix-ups of biryani and ghee-laden curries. At the same time, Chef Mano's plates tell us that culinary refinement doesn't have to come at the cost of punchy, feel-good flavours. The only way to put this to the test? Bite the bullet and book a table. Or you can wait for the communal sharing menu to drop in a couple of months. Thevar is open from Tuesday to Saturday at 16 Mohamed Sultan Rd, Singapore 238965.
The Hindu
10-07-2025
- Entertainment
- The Hindu
Explore the culinary heritage of the Chettinad region with The Suvai festival by The Lotus Palace Chettinad
The Lotus Palace Chettinad, by the Park Hotels, is a heritage property housed in a restored mansion that dates back to the 17th Century. Located in Kanadukathan, near Karaikudi in Tamil Nadu, the hotel is joining hands with other heritage properties in the area for Suvai — a three-day festival celebrating the cuisine of Chettinad. Iconic properties such as The Bangala, Visalam, Chidambara Vilas, and Chettinad Mansion, are also part of the festival that begins on the evening of July 18. On the first day, guests can indulge in Chettinad-inspired small plates and a seven-course progressive dinner at The Lotus Palace Chettinad, by Chef Niyati Rao of Ekaa Mumbai. On the second day, they can explore the region with visits to an 80-year-old nannari sherbet shop, traditional pickle and vatthal makers, snack making artisanal shop and have a wedding-style banana leaf feast at The Bangala. The day ends with dinner at Chidambara Vilas. On the last day, guests will stroll through the local market. And the festival will end with a Burmese-inspired farewell lunch at Visalam, as an ode to the trade and historic ties between the two regions. The region also holds the Chettinad Heritage Festival annually, but Suvai is distinct. Priya Paul, the chairperson of the Apeejay Surrendra Park Hotels, who is spearheading the project, says, 'Suvai is our way of celebrating Chettinad's rich culinary heritage through an intimate, immersive journey. The Chettinad Heritage Festival is a broader cultural showcase while Suvai, also a collaboration with hotels across the region, stays entirely food-focussed: a layered, curated culinary exploration of heirloom recipes, traditional techniques, and local flavours that go beyond the palate. Suvai isn't just a festival — it's a living narrative of Chettinad told on a plate'. The Lotus Palace says they want to make the Suvai festival an annual event. ₹59,999 upwards for the two nights and three days (includes accommodation and curated experiences). At The Lotus Palace, Chettinad, Karaikudi. For more details, call: 9884750601
