Indian

Indian

Featuring GastroSmiths, Meat Smith at Cocotte, 79 After Dark, Balaji Bhawan
Jason Wong
Jason Wong

What this lunch set lacks in variety it makes up for in taste, with a rich and creamy tomato curry sauce spiced with turmeric and cumin really enhancing the flavour of the tender chicken chunks. The set comes with a choice of rice or naan.

The restaurant is also on #BurppleBeyond, with 1-for-1 mains. Do note these are large portions meant for sharing and do not come with rice or naan.

Taste: 3/5

3 Likes

Goan, Goan, gone... that's how quickly the curry disappeared from the bowl. Made from a traditional Goan recipe, the curry was astonishingly aromatic, richly redolent with the scent of seafood and loaded with tender pieces of green halibut and tiger prawn. The toasted prata on the side was fabulously fluffy and charred as well, easily rivaling those found at any number of famous prata joints.

As always, the diversity of cuisines at Gastrosmiths and how well executed they all are never fails to impress.

Taste: 4.5/5

3 Likes

This is Prata Bomb on steroids - a generous scoop of chai masala ice cream drowned in sticky sweet caramel sauce and bits of melty caramelised banana. Use the strips of prata to ladle all that goodness into your mouth. I'd come back just for this. Catch it before it's gone at the end of April.

Taste: 4/5

4 Likes

Traditional Indian comfort street food makes an unexpected appearance at the Meat Smith popup in Wanderlust Hotel's Cocotte, and colour me impressed because it's good! The authentic tasting deep-fried gram flour treat is puffy, crunchy and pairs very well with the creamy house-smoked yogurt.
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Head on down before the end of April to sample their Indian themed food and cocktails!

Taste: 4/5

6 Likes

A damned good samosa that would rival many a traditional one. Spiced beef brisket stuffed in a hot, crusty, pocket pastry, served with pickled vegetables and chutney.

Taste: 4/5

6 Likes

I'm all for innovation in fusion food, however this ambitious but unlikely combination of uni, puffed rice, biryani spiced crab meat and saffron aioli was too outlandish for my tastebuds and merely left me craving for actual biryani. It's a commendable effort though, and the smoked quail eggs on top were cooked to runny perfection.

Taste: 2.5/5

10 Likes

Tandoori Chicken is a misnomer here, but besides that you can expect a very succulent roast chicken on a bed of fluffy basmati rice laced with cauliflower florets and raisins.

Catch the Meat Smith @ Cocotte popup at Wanderlust Hotel till the end of April for their take on Indian food with a twist.

Taste: 3.5/5

7 Likes

The twice smoked pork sausage is redolent with masala spice and has that satisfying ratio of fatty and lean meat that's an important textural component of any good weiner. Served with house-made pickles and chutney, the latter which reminded me a little too much of canned tomato paste.

Taste: 3/5

9 Likes

This flatbread is most definitely not flat on flavour, generating maximum impact with just a few ingredients - a heap full of coriander, chive and dill for that herbaceous punch to cut through the salty, rich spiced butter slathered on a hot and fluffy na'an. Small gripe and no fault of the kitchen - the na'an lacks the wonderfully blistered pockets and charred edges that a Tandoor oven is able to impart to the end product.

Definitely a unique dining experience at Meat Smith's popup in Wanderlust Hotel's Cocotte, where chef Andrew Baldus shows his flair for Indian cuisine with a twist. Catch it before it's gone at the end of April.

Taste: 3.5/5

10 Likes

Totally legit croquettes that remind me of the ones I had in the Netherlands, however I'm just not a fan of the relatively plain cheese filling. The cashew curry spices things up somewhat, but maybe this could have been better with a small dipping bowl of palak paneer.

Taste: 3/5

7 Likes

More commonly known as Putu mayam in Singapore, Iddiyappam(or string hoppers) is a traditional Tamil and Sri Lankan food made from rice flour pressed through a sieve into noodle form then steamed.

Iddiyappams at The Ceylonese Affair are freshly made, resulting in a tangled mass of vermicelli-like strands that are soft and fluffy. I find tearing a piece off with your fingers and folding in a little orange sugar and grated coconut the most enjoyable way to eat it. #BurppleBestBugis #BurppleBugisUnder15

Taste: 3.5/5

9 Likes

I remember having hoppers(also known as Appam) freshly made for breakfast every morning with chilli sambol during my travels in Sri Lanka, and the ones at The Ceylonese Affair certainly reminded me of those.

A type of thin pancake made with fermented rice and coconut milk, hoppers are neutral in flavour and usually served with a spicy condiment or curry(The stall currently doesn't have any at the moment, but are working on it!).

The bowl shape of the pancake makes it the perfect receptacle for any delicious filling you can think of, and The Ceylonese Affair have a variety of sweet and savoury fillings on offer, including but not limited to peanut butter, kaya, chocolate and cheese.

My Egg Appam contained a perfect, wobbly sunny side up with black pepper. Since they provided orange sugar on the side, I sprinkled it onto the egg anyway despite having reservations, and I must say it was strange at first but pretty good!
#BurppleBestBugis #BurppleBugisUnder15

Taste: 3.5/5

10 Likes

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