Latest news with #ManogrenThevar
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.
Straits Times
03-07-2025
- Entertainment
- Straits Times
Food Picks: Thevar's luxe new home in Mohamed Sultan Road with $298 tasting menu
Sign up now: Get ST's newsletters delivered to your inbox SINGAPORE – Two-Michelin-starred Thevar has moved from its somewhat cramped space in Keong Saik Road to new digs in Mohamed Sultan Road. There, chef Manogren Thevar, 34, has created a serene space in which to serve his modern Indian food. The walls are a terracotta colour, the rug patterned like floor tiles in a Chettinad home. Custom-made tables and comfortable chairs are well spaced out and the restaurant is lit by the soft glow of pendant and wall lamps from Japan. The $2 million fit-out is all about quiet luxury. The main dining area seats 28 and he has two counter seats in the kitchen. On the floor above is a private dining room equipped with a kitchen and it can seat up to 10. To make the transition to the new location seamless, the Penang-born chef has not made drastic changes to the $298++ a person tasting menu, but says he is working on new offerings. My meal tells me the chef is firing on all cylinders at the new place. Summer Tomato Chaat, one of the snacks, is topped with sweet, tiny Tomberry tomatoes, tempered by gently tart tamarind gel. There is a burst of freshness from coriander chutney and crunch comes from little crumbs sprinkled on top and the potato tart shell. His Pani Puri is another beautiful snack, the shell made with dehydrated carrot juice and filled with tomato and buttermilk spheres, and pomegranate arils. It is refreshing but also intense – who knew carrot juice could taste this good? I could have bowls of the khichdi, which hides under a perfectly cooked abalone in the Abalone Khichdi course. The homespun dish of rice and lentils cooked together into something porridge-like gets a glow-up, with Koshihikari rice and pearl couscous. Some of the couscous is toasted or deep-fried, adding crunch. Top stories Swipe. Select. Stay informed. Singapore No train service across entire Bukit Panjang LRT line due to power fault Asia 4 dead, 38 missing after ferry sinks on way to Indonesia's Bali Singapore $500 in Child LifeSG credits, Edusave, Post-Sec Education Account top-ups to be disbursed in July Singapore Pedestrian-only path rules to be enforced reasonably; focus on errant cyclists: Baey Yam Keng Singapore 17-year-old youth charged with trespassing on MRT tracks; to be remanded at IMH Business Microsoft cutting 9,000 jobs companywide in second major wave of layoffs this year Asia Malaysian nurses following the money abroad for more opportunities World Trump tax Bill stalled by Republican rebellion in Congress Chef Thevar's spicing is always on point and this is on full display in the main course of Mysore Spiced Rack of Lamb, perfectly medium rare and very aromatic with coriander, cumin, cinnamon and dried chillies. Sorrel chutney adds tang, as does pineapple and mango achar. I love the lamb biryani served alongside – aromatic and light. The rose granita in the Peach & Paneer dessert is so perfect for hot weather and a good landing pad for paneer and peach ice cream, and slices of peaches. The petit fours remind me of how far chef Thevar and his restaurant have come in seven years. They are perfectly executed and perfectly delightful: tiny madeleines with warm spices, QQ mango lassi mochi and an unexpected gift, small wedges of Masala Chai Caramel Tart. Now chef, this tart is just as good as the Cempedak Puff that so enchanted me in the early days of Thevar. It needs to be a full-sized dessert. Where: 16 Mohamed Sultan Road MRT: Fort Canning Open: 6 to 11pm (Tuesdays to Fridays), noon to 3pm, 6 to 11pm (Saturdays), closed Sundays and Mondays Info: Call 9750-8275 or go to
