Fresh Fruits were average
Gulab Jamun itself was good but the proportion meant that the icy Cheesecake overpowered the other flavours
Alphonso mango Kulfi had a nice mango taste, but the cream was stronger and overall slightly too light.
P. S. While it wasnt planned in any way, it seems only fitting that my 2000th post is at a michelin restaurant :p
This is one bread basket worthy of being on a michelin starred restaurant menu. Crispy, flaky, fluffy or chewy at different parts, it might just be the best naan ive had. Not very mixed tho, basically all Plain or at most sprinkled with Small herbs but no complaints
Malabar Fish curry was pretty damn good. Fish was flaky and the sauce didnt overpower the fish
Butter Chicken was okay. Had better ones before, this was a little too sweet.
Bhuna ginger Lamb was delicious. Lamb was so tender and the Bhuna was surprisingly light with a mild heat.
As i dont take Fried food the malai cottage kofta was switched with a paneer dish. Somehow it taste of veggies despite the thick appearance, and i quite liked it.
Dal makani was thick and thus really meaty despite being a vegetarian dish.
Yoghurt relish was incredibly creamy with a strong tang. Quite interesting to say the least
Lastly saffron rice pulao(better known as pilaf) was fluffy
Overall really good and redeems my impression of them after the first two average courses
Chutney Chicken was q tender with a tinge of sourness.
Lamb Kebab was slightly tough and dry.
Tandoori Salmon wasnt as flaky and tender as i had hoped either.
The interesting component was the fruit salsa which combined really sweet fruits with a considerable heat. Kinda like how some parts of china eat certain fruits with chili powder.
This took about 20mins to come after the soup
Reminded me of cheese due to its light saltiness. Theres a mild heat that warms your throat towards the end of each spoonful. No chicken in it as it's only chicken Stock.
Cheese stick was flaky but not crispy. The Cherry tomato is a head scratcher
P. S. For some reason, this first Course took 30mins to come.
Alphonso mango kulfi and gulab jamun.
The verdict was that the desserts were plated recklessly, not cohesive. Gulab jamun (saffron flavored gamuns) was one of the more bearable ones that is not overly sweet and the mango kulfi (Indian frostie)
Amazing selection of curries. The fish fry is a must try! Overall great food but $34 for a small buffet with a mediocre dessert selection was pretty expensive.
Available during lunch and dinner.
The 4 tasting course including
The Nagaland Bamboo Shoot Chicken (North-eastern India), is a hearty, flavourful broth that is a staple of the mountainous regions; while vegetarians will delight in chef Mural’s Spinach with Pressed Cottage Cheese (North India) served with kasundi, a mustard and cashew sauce that is popular in Bengali cuisine.
The Coorg Mangalorean Fish (Karnataka, South-western India) is creamy curry- based dish of turmeric, tamarind and chillies that will complement the Bajra and Jwari rotis, freshly toasted traditional Indian flatbreads (Rajasthan, North India). Lastly, Misti Dohi (Western India), a sweet, chilled yogurt fashioned as a crème brûlée will complete your meal. .
📍 The Song of India.
33 Scotts Road, Singapore.
For this year's Deepavali, Chef Mural continues to keep with tradition and will be presenting a “Journey Through India”, where his special menu will highlight each region’s specialities.
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The dishes are prepared using clay pots and outdoor wood-fire burning stoves for that traditional countryside dining experience.
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These are some highlights from the dinner:
* Nagaland Bamboo Shoot Chicken (North-eastern India), which is a hearty, flavourful broth that is a staple of the mountainous regions;
* Spinach with Pressed Cottage Cheese (North India), which is served with kasundi - a mustard and cashew sauce that is popular in Bengali cuisine.
* Coorg Mangalorean Fish (Karnataka, South-western India), which is a creamy curry-based dish of turmeric, tamarind and chillies that will complement the Bajra and Jwari rotis, freshly toasted traditional Indian flatbreads (Rajasthan, North India).
* Misti Dohi (Western India), which is a sweet, chilled yogurt fashioned as a crème brûlée to complete the meal.
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This menu is available during lunch and dinner from 3 to 10 November 2018 at $79++ per pax. A vegetarian option is also available.
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[Tasting]
Taking inspiration from his roots, memories and using native Indian cooking techniques, Chef Mural will be presenting a lineup of dishes such as the Chargrilled Laksa Flavoured Chicken Kebab and Sambal Barramundi Tikka as part of the starters in addition to other not commonly seen traditional Deepavali savouries like the Coorg Mangalorian Fish Curry and Country Style Bihari Chicken Curry. After you are done with the savouries, finish off you meal with the Mishti Dohi Brûlée, a lightly sweetened yogurt, and Saffron Gulab Jamun Cheesecake.
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Pictured is the Sambal Barramundi Tikka; skewers of barramundi fish that were marinated in a house made spicy sambal and cooked in a tandoor oven.
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The Song of India
Address: 33, Scotts Road, Singapore 228226
Butter chicken was average. The chicken itself was slightly dry and not very juicy. Sauce wasn't too spectacular as well
Many thanks to Michelin Guide Singapore for the gracious hosting and @burpple for the invite!
$12
One of the best mango lassis in Singapore but very expensive. Made from Alphonso mangoes, this was delicious and a great balm for all the spicy food. Recommended but note that it is an expensive drink.
You can expect Whole Tandoori Turkey Stuffed with Morel Briyani (S$136), Whole Tandoori Capon with Morel Briyani (S$68), Kashmiri Wazwan Slow-Roasted and Smoked Baby Leg of Lamb (S$126). Tandoori turkey is moist and tender and perfect with delicious briyani. Briyani is flavoursome and we can't stop shovelling it all in. These festive dishes are specially created by Executive Chef Manjunath Mural. .
Where to dine?
The Song Of India
33 Scotts Road, 228226
The Song of India is the only Michelin star Indian restaurant in Southeast Asia, and they are rolling out a collection of limited edition festive hampers, takeaway Christmas feasts and restaurant set menus.
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Executive Chef Manjunath Mural has created several festive offerings that capture the spirit of a Christmas with Indian inspirations, including the Whole Tandoori Turkey Stuffed with Morel Briyani ($136), the Whole Tandoori Capon with Morel Briyani ($68), the Kashmiri Wazwan Slow-Roasted and Smoked Baby Leg of Lamb ($126), and Christmas Hampers ($248).
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Chef Manjunath has also designed a 5-course Christmas Celebration Feast ($79++) that includes dishes such as the Tandoori Turkey Kebab and the Stuffed Turkey Roulade. Otherwise, their 6-course degustation menu features several dishes inspired by local flavours, such as the Lemon Chili Lobster in Kerala Moily Sauce and Laksa Chicken Kebab.
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[Invited Tasting]
Non veg kebab platter @ $39. Impressive looking, great presentation. However, only the prawn and mango salsa was great, others were just passable to me.
This is possibly the best North Indian food I've had in Singapore! Rather pricey, but would come again (also pictured: Dum Biryani in the background).
This partnership is an opportunity for consumers to try new food & wine pairings, encouraging everyone to ‘Find
Your Flavour’ through unique, experimental combinations with Wolf Blass wines.
_
At least 8 out of 10 Southeast Asia wine drinkers still don’t believe that wine matches Asian food despite the growing number of wine drinkers in the region, & ‘Find Your Flavour’ aims to change attitudes towards matching local food with wine
-
Wolf Blass Wine Lunch
Hosted by Chris Hatcher
Wolf Blass Chief Winemaker
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Wolf Blass Gold Label Shiraz
Lamb Chop in Robust Masala Sauce
Cumin Potato, Stir Fry Asparagus Edamame, Black Dhal Lentil, Saffron Pulao Rice, Naan Basket.
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Wine Notes:
Dark fruits, plums, dark berries,
Medium bodied, medium Tannin.
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Shiraz on its own is spicy. When paired with lamb, the spiciness of the Masala Lamb is prominent, enhancing the flavour of the lamb. Again the sharpness of Shiraz has subdued to a rounder finish.
_
The Song of India
33 Scotts Road
S 228226
_
Thank you Eunice, Jenny @jennytanwrites @foodcultpr for the invite; Lea, Pamela @treasurywineestates for warm hospitality; @songofindia for the lovely lunch.
_
#FindYourFlavour
#WolfBlass #WolfBlassFYF
_
#sqtop_mediainvite
#sqtop_mediatasting
#sqtop_foodtasting
#sqtop_wine_sake
#FoodinSingapore
#WhatMakesSG
#PassionMadePossible
#STFoodTrending
#SGCuisine
#wheretoeatsg #eatmoresg
#burpple #burpplesg
#burpplebeyond
This partnership is an opportunity for consumers to try new food & wine pairings, encouraging everyone to ‘Find
Your Flavour’ through unique, experimental combinations with Wolf Blass wines.
_
At least 8 out of 10 Southeast Asia wine drinkers still don’t believe that wine matches Asian food despite the growing number of wine drinkers in the region, & ‘Find Your Flavour’ aims to change attitudes towards matching local food with wine
-
Wolf Blass Wine Lunch
Hosted by Chris Hatcher
Wolf Blass Chief Winemaker
_
Wolf Blass Gold Label Cabernet Sauvignon
Soft lamb Kebab, Crispy Kurao Fish Prawn Bharta with Warm Sprout Salad
_
Wine Notes:
Deep red, with nose of prominent black currant.
Medium acidity, full bodied.
_
Has always love a Cab Sauv. Full bodied & long tannin finish
_
The Song of India
33 Scotts Road
S 228226
_
Thank you Eunice, Jenny @jennytanwrites @foodcultpr for the invite; Lea, Pamela @treasurywineestates for warm hospitality; @songofindia for the lovely lunch.
_
#FindYourFlavour
#WolfBlass #WolfBlassFYF
_
#sqtop_mediainvite
#sqtop_mediatasting
#sqtop_foodtasting
#sqtop_wine_sake
#FoodinSingapore
#WhatMakesSG
#PassionMadePossible
#STFoodTrending
#SGCuisine
#wheretoeatsg #eatmoresg
#burpple #burpplesg
#burpplebeyond
