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9 Keong Saik Road
Singapore 089117

(open in Google Maps)
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05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am

05:00pm - 12:00am


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From the Burpple community

Hands up those of you who must order “Butter Chicken” whenever you are at an Indian restaurant. Well, I’d like you to meet the “Butter Mushrooms” at Thevar. It’s a mixed mound of meaty fungi that’s been sautéed then served on an insanely aromatic, rich curry paste. The finishing touch is a snowfall of finely grated paneer cheese. Freshly made, hot and flimsy naan bread follows on a separate plate. To eat, you can tear it and use the pieces to scoop/swipe up the mushrooms. Alternatively, fold the whole naan in half to hold the filling so you end up with a “Butter Mushroom taco”. It doesn’t matter really because what you want is to get that deliciousness as quickly as possible in your mouth.


However, i don’t know. it didn’t blow my mind as i expected it to. Don’t get wrong, the food was executed well but it wasn’t that satisfying. The Mackerel Dosai ($14 for 2 pieces) was an interesting starter as they replaced a traditional tomato chutney with tomato confit but it annoyingly reminded me of canned sardines in tomato sauce, just a less tart, more pleasant version.

The iberico pork ($35) came with a meijool glaze. Again, executed to perfection with a delicious melt-in-the-mouth texture but it also needed something to enhance the mild porky flavour and the dates didn’t do the trick. The pickles served alongside it were individually yummy but didn’t work out when eaten together with the pork. •
Be also forewarned that portions are small, Two of us had 4 appetisers plus a main and ended up getting a burger after.

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In three months since its opening, Thevar has become the sparkling gem I knew it was destined to be.
This modern Indian grill restaurant was running at full capacity last night, and from my counter seat overlooking the kitchen area, I could see chef-owner Mano Thevar and his team deep in their zone, firing up dishes non-stop.
Much to my delight, the menu has been expanded a little and one of the new items is the “Crispy Pork with Sambal Aioli” ($14++). Prettily wrapped in a fresh Betel Leaf, the big cut of pork has a dry and insanely crunchy curried coating. Once your teeth cracks that surface, it’s met with pure unctuousness. Think of the meat as having undergone a procedure and now goes around saying ”You can call me Butter”.
What’s great is it’s not only the new items that are gorgeous.
I discovered the immensely tasty small bites I‘d enjoyed on my first visit have also caught up in the presentation department. They are seriously slick these days, striking strong poses on the plate with their graphic shapes. Taste-wise, all of them deliver the same robust complexity of Indian spices that I adore.
If you are partial to Indian cuisine but haven’t tried Thevar, I suggest you make a reservation ASAP.