One of the best restaurants I've visited this year, and I still haven't shared about it. Generally, the food is rich in Indian spices, yet they remain delicate and subdued. The spices worked more as aromatics so it engaged all your senses. Pictured are their snacks in the Chef's $198++ Menu, and we all think it was the best part of the dinner. . Expect more details on my meal soon, since I've not many other dine in places to recommend right now 😁 . #thevarsg #thevar #michelinguidesg #foodphotography #fujixt4 #fujifilm #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #sgig #thedailybite #makan #burpplesg #foodie #stfoodtrending #indianfood #asianfood #finedininglovers #uni #japanesefood #indianfoodsg

Very likely the top 3 restaurants I've visited this year, and I'm hoping to return again one day. Pictured is one of their starters in the Chef's $198++ Menu, and it's a Beetroot Chaat with Tamarind and Chat Masala. . #thevarsg #thevar #michelinguidesg #foodphotography #fujixt4 #fujifilm #burpple #lovefood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #sgig #thedailybite #makan #burpplesg #foodie #stfoodtrending #indianfood #asianfood #finedininglovers #uni #japanesefood #indianfoodsg

Tiffin Room x Thevar ($118++ for six courses). We love the four hands menu by Chef Kuldeep Negi from Tiffin Room and Chef Mano Thevar of Thevar. The six courses are: 🔸 Course 1 (Thevar): Cured Hamachi with Caviar. While the creamy coconut sauce may look heavy, it is actually lightened by the use of pomelo, finger lime, tellicherry pepper and coriander. Beluga caviar and the cured hamachi lends their savourines to this dish. 🔸 Course 2 (Tiffin Room): Corn fed chicken leg kebab was served with mango chutney. This is a classic combination, as Chef Kuldeep style is more traditional. This is just like how Tiffin Room has been around in Singapore for more than 100 years! 🔸 Course 3 (Thevar): Tandoori Lamb. This is also unusually light, as the dish is lifted by the generous spread of coriander chutney. There's also sweetness in the lamb flesh, which is not gamey. The lamb was also amazingly tender. 🔸 Fourth Course (Tiffin Room): Grilled Paneer Roll. It's served in a traditional tomato chutney with cashew nuts. Both the tomato chutney and the use of cashew is quite traditional, as with Tiffin Room's style 🔸 Fifth Course (Thevar): Grilled Alaskan King Crab. My favorite dish of the evening. Fresh Alaskan king crab was served on Madras Curry Rice. The rice was very strong in its seafood taste, with light aroma coming from spices. 🔸 Sixth Course (Thevar): Saffron Kheer Brulee. This was really, really good. It's like creme brule, but had light flavours of kheer. This also came with a fragrant cardamom ice cream. The aroma of saffron permeates throughout this dish, and it was aromatic without being overwhelming. So so good. 🔸 This four hands is for limited time only, till 28 October.