[Review] Firangi Superstar’s New Menu Takes Modern Indian Dining on Another Wild Ride

Firangi Superstar has always approached Indian dining with a healthy disregard for predictability. Tucked away on Craig Road, the restaurant presents Indian flavours through a theatrical, contemporary lens, with richly designed rooms that feel more like cinematic sets than a conventional dining establishment.

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That sense of drama continues onto the plate with its latest menu, which ventures into unexpected combinations while keeping spice, richness and familiar Indian influences at the heart of the experience.

We started with the Chutney and Raita (3 for S$14) selection, choosing the Coriander Mint Chutney, Smokey Tomato Chutney and Pomegranate Raita.

Served as an easy introduction to the meal, the dips offered different expressions of freshness, smokiness and creaminess. The Coriander Mint Chutney was bright and herbaceous, while the Smokey Tomato Chutney brought more intense savoury notes. The Pomegranate Raita was the most refreshing of the three, with its creamy base lifted by the sweetness and acidity of the fruit. It was a good sharing starter and worked well with the accompanying papads and crackers.

The Acid Trip to Chennai (S$16) was one of the lighter dishes of the evening.

Combining vine tomato salad, simmered lentils and rasam vinaigrette, it delivered a welcome tanginess that open up the appetite. The rasam vinaigrette added an unmistakably South Indian character, while the lentils gave the dish more substance than a typical salad.

One of the more unusual starters was the Beirut Bhatura Part Quatre (S$22).

The dish combines Japanese sweet potato hummus, Sindhi mutton and mint bhatura, bringing together influences that sound unconventional on paper but work surprisingly well on the plate.

The sweet potato hummus was smooth and mildly sweet, while the mutton added a savoury richness. The soft bhatura tied everything together, making this a fun and filling dish that is very much in line with Firangi Superstar’s cross cultural approach to Indian cuisine.

The Zucchini Pakora, Baingan Bharta (S$14) was another satisfying vegetarian offering.

The pakora provided the expected crunch, while the baingan bharta brought smoky depth and a softer, more comforting texture. The contrast between fried zucchini and the roasted eggplant preparation made the dish more interesting than a straightforward snack.

Of course, bread is important when there are sauces worth mopping up, and the Black Garlic Naan (S$14) did the job well. Soft and pillowy with a distinct savoury aroma from the black garlic.

The highlight of the evening was the Emperor’s New Bird (S$88), featuring roasted French chicken with saffron cashew cream and morels. This was one of our favourites.

The chicken was intensely flavoured without being dry, remaining moist and tender throughout. Hidden inside was a surprise quail’s egg, adding another playful touch to the dish.

The thick gravy was particularly good, with the saffron and cashew contributing richness and a luxurious texture. This is the sort of dish that feels indulgent and works particularly well for sharing.

For dessert, we had the Rhum Baba Jamun (S$18) with Orange Curd and Chantilly. Firangi Superstar has previously reworked classic Indian sweets into more contemporary dessert formats, and this continues that approach.

The dessert had a soft, cake like texture, with the orange curd bringing acidity and freshness to balance the sweetness. The Chantilly added a light creaminess that kept the dessert from becoming overly heavy.

It was a pleasant way to end a meal filled with bold flavours.

The cocktails were equally suited to the restaurant’s playful personality.

The Guava Jalwa (S$25) combines Milagro Silver tequila with carbonated guava and chilli chaat salt. Bright and refreshing, it was an easy drinking cocktail with the guava providing a tropical sweetness while the chilli salt added a subtle savoury and spicy edge. This is probably the better choice for diners who prefer something lighter and more refreshing.

The Mirchi Piccante (S$28) takes things in a spicier direction, combining Milagro Silver tequila with jalapeño, cumin, agave and malic acid. It has a spicy citrus forward profile, with the jalapeño delivering heat while cumin adds an earthy dimension. The agave softens the sharper notes.

Overall, Firangi Superstar continues to make a convincing case for modern Indian dining that does not take itself too seriously. The presentation is playful, the flavours are rich and forward, and the menu is designed to surprise diners who are willing to step outside familiar expectations. Its cinematic interiors remain a major part of the experience, with multiple themed spaces contributing to the feeling that dinner is taking place inside a carefully constructed story rather than just another restaurant.

The latest dishes we tried showed both sides of the restaurant well. There were comforting elements such as naan, roasted chicken and smoky eggplant, but they were often paired with unexpected ingredients or presented in a more contemporary format. For diners looking for a conventional Indian restaurant, Firangi Superstar may not be the obvious choice. For those who enjoy bold flavours, creative combinations and a dining experience with plenty of personality, it remains one of Singapore’s more distinctive modern Indian restaurants.

Firangi Superstar

Address:
20 Craig Road, #01-03,
Singapore 089692

Opening Hours:
Lunch – Monday to Friday: 12pm – 2.30pm (last order 2pm)
Champagne Superstar Brunch – Saturday: 12pm – 2.30pm (last order 2pm)
Dinner – Monday to Saturday: 5.30pm – 10.30pm (last order 10pm)
Closed on Sunday

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