[Review] Singh Meets Siang: A Four-Hands Culinary Treat Where Indian Spices Dance with Singaporean Flavours

Singapore’s dining scene was treated to an extraordinary culinary collaboration as Chef Jolly (Surjan Singh), renowned for his modern Indian cuisine, joined forces with Chef Teo Yeow Siang, celebrated for his refined Asian creations, for “When Singh Meets Siang” at Shikar, Maxwell Reserve. The exclusive preview showcased a harmonious marriage of modern Indian and Singaporean flavours through a meticulously crafted seven-course menu that delighted with its creativity and depth.

Chef Jolly, is a celebrated Indian chef who has been a Chef Judge for Master Chef India, a TV Chef Anchor, Culinary consultant, with over three decades in the hospitality industry. He has also been nominated to join the prestigious International Taste Institute of Brussels as a Chef Juror.

Chef Siang, from Three Embers, is a passionate culinary innovator whose excellence has earned global recognition, including leading Singapore to gold at the Culinary Olympics 2016 and a historic overall championship. Inspired by local flavours, he elevates Singaporean classics with creative textures and presentations while championing homegrown produce.

The collaboration highlighted the chefs’ distinct yet complementary styles.

Chef Jolly’s bold, spice-driven approach met Chef Siang’s elegant, technique-driven Asian sensibilities, coming together to bring forth the best in modern Indian and Singaporean culinary flavours. Each course was carely curated by the respective chef to weave together diverse flavours while maintaining clarity of theme and overall balance.

We were invited for a lunch tasting of the one-night only four hands dinner menu and these were the dishes presented:

Assorted Snackes, Welcome Drink and Amuse Bouche

Deconstructed Local Bites (Chef Siang)

A playful amuse-bouche featuring Chilli Crab, Chicken Rice, and Pani Puri, reimagined as delicate, bite-sized morsels that teased the palate with familiar yet elevated flavours. Think all the diverse culinary highlights in Singapore, condensed into three small bites!

Grilled Sand Lobster (Chef Jolly)

Succulent lobster paired with sevruga caviar, curry leaf and coconut bisque, and fava bean upma. A dish that married luxury with aromatic spicing. Good to the very last drop of gravy.

Slow-Cooked Otah & Salmon Roulade (Chef Siang)

A technical marvel, this dish seamlessly blending spiced otah and delicate salmon into a single, visually cohesive creation that delighted with its contrasting textures. We would not have noticed it was two items pieced into one if Chef Siang did not disclose it beforehand. A delightfully crispy prawn fritter (in black) sits on the side to complement the dish.

Tandoor-Roasted Duck Leg (Chef Jolly)

Tender duck paired with smoked tomato-prune sauce, black garlic sesame nanettes, and pickled shallots. Duck do not usually feature in Indian cuisine and this was a delightful rendition, paired with traditional ingredients.

Pan-Seared Wagyu (Chef Siang)

Luxurious beef elevated by the Peranakan buah keluak sauce and a crispy truffle potato spring roll, showcasing Chef Siang’s knack for experimenting with bold flavours.

Lamb Shoulder Wellington (Chef Jolly)

One of our favourite dishes for the day, this features an Indian-spiced twist on the classic Beef Wellington, featuring flaky pastry encasing tender lamb, served with saffron pan glaze.

Pandan Coconut Ice Cream with Crispy Fried Bread (Dessert)

A satisfying sweet finale, this surprise dessert (it was unnamed in the menu) is inspired by a Singapore hawker favourite, Kaya Toast. It features creamy pandan coconut ice cream beneath a delicate tulle, resting on crispy fried bread. The interplay of textures and the fragrant sweetness of pandan provided a perfect close to the meal.

Overall, this four hands menu delights with its thoughtful integration of techniques and ingredients. Chef Jolly and Chef Siang avoided “for the ‘gram” type gimmicks, instead focusing on elevating familiar flavours through precision and creativity.

We found When Singh Meets Siang to be an exemplery experiment in cross-cultural gastronomy, proving that Indian and Singaporean cuisines can not just coexist but thrive when handled by culinary maestros.

While this was a one-night only culinary affair, similar collaborations may return. Or you can visit Shikar Singapore anytime to try out Chef Jolly’s equally exquisite creations on his own.