Flying Monkey

Gelatinous and melt in your mouth, the lamb was done impeccably and I enjoyed it very much. The gravy was pretty thick and not very spicy at all. Instead there's one spice that comes through strongly, I rmb it's cardamom but I may be wrong. The precious bits of bone marrow were good too and make sure you extract every bit of it to go along w the roti

It's served with khamiri roti and it's the first time I'm having it. Being fermented, there's a very slight sour taste but it almost is to naan what sourdough is to bread. Being thicker, denser, and just almost crustier, it's good and it serves its purpose well as a vassal for the gravy. I prefer naan though for more crisp and fluffier texture.

Overall pretty good, they've been here for years and for good reason as we can see

Cheers ... counting down for Christmas.
It’s less than 2 weeks.. yay 😆.
Feature : 🍸Baby Doll- my fav.
Reyka vodka, saffron, pineapple juice, vanilla, lemon and egg white 💰$18.
🍸The Japanese Wife.
Old monk rum, sake , guava , maraschino, citrus and saline solution.
💰$18.
🍸Bang Bang.
Laphroaig 10, Hendrick’s, gin , sweet vermouth , agave, lemon and curry leaves.
💰$19
📍Flying Monkey.
67 Bussorah Street.

This is one dish you wouldn't wanna miss here. Drool is forming in my mouth as I type.. Lamb shank, served on the bone (suck up the marrow!), is cooked overnight till fork-tender. Served with fluffy, aromatic garlic naan, the perfect vehicle for lapping up the flavourful yoghurt curry.

Light of my life - a giant pineapple holding alcoholic lassi. Fro-lassi? So you've got the alcoholic buzz, the creamy, smoothie-like texture and a rush of flavours from the bartender's homemade lassi syrup (don't remember what was inside, but isn't that the point!) @flyingmonkeysg is a must-visit for those who love rich Indian food, prefer to eat tapas-sized bites and adore a fun, boozy night out. 10/10 will be back here.

And not to mention, they make killer cocktails. Check out our full review up on www.foodievstheworld.com now! 📷: @eyecandyfactorysg

Quail is not that common in Singapore, and if it appears at all, it's usually within the sphere of European cuisine. And yet you can enjoy this bird here at this Indian restaurant, non-traditional, but nonetheless. Slow-cooked till it was perfectly succulent, the whole bird is then served with a hard-boiled egg and covered in a creamy curry-like gravy.

This served as a foil for the aromatic saffron rice, called kashmiri pulao, to shine through. Bags of flavours in this one—fruitiness and nuttiness punctuated the fluffy grains thanks to plump raisins and chopped pistachios and almonds respectively.