Stepping into Firangi Superstar is akin to stepping into the set of a Wes Anderson movie. Only now you are the protagonist, and it is not the Darjeeling Limited.
What it is, however, is a script that unravels the story of an alien’s journey through the multifaceted and colorful nation. Firangi, after all, to India is what the word “ang moh” would mean to the people of Singapore – an improved term for foreigner.
Each piece of Firangi Superstar is designed with such precise coloring that completely teleports guests into an immersive viewing experience. The Officer’s Club is dressed in a misty red, made for a dignitary wielding a cigar and whiskey to get lost, while a traveler carrying luggage can almost be seen walking past the dye and symmetrical pink details- orange in Old Railway Piece.
“I never thought I would cook Indian food. For me, Indian cuisine is exactly what I ate at home, ”explains chef Thiru who, not being born from the homeland and never been there, considers himself a foreigner in India or a firangi. . Previously Executive Sous-Chef at Spago by Wolfgang Pick, Chef Thiru imagined a menu at Firangi Superstar that is inspired by his personal memories of family recipes and flavors rooted in tradition, but from a fresh and playful angle.
“Indian culture and cuisine are old; there is so much you can do, ”says Chef Thiru. “They can and will transform over and over again.” Read on for the full commentary.
The cinematographic journey is built with the small plates. Hearty Sothi, a yellow coconut curry, is found chilled with a mound of snapper ceviche that’s processed in a lovely Kokum vinaigrette, a tamarind used as an acidifying agent in India. A generous helping of Kashmiri chili oil lends a mild warmth to the cold dish, while the shallots and boondi enhance it with a modest crunch.
The iconic butter chicken is reinvented with American chicken and waffles in the Prata ??? waffle. In case you were wondering, yes the question marks are part of the actual name of the dish. Why no one has ever done this before baffles us as much as the extra punctuation – think twice-fried breaded Madras-style chicken drizzled with gorgeous jaggery syrup before being plated next to a squeezed prata of fluffy waffles. We would love more of those with this addicting butter chicken sauce, please.
Every Hollywood blockbuster culminates in some sort of full-scale battle; in this case, it was really a battle for our favorite big plates at the table.
The Indian Saddle sees a yogurt-tender Australian lamb porterhouse that’s been rocked by the tandoor for a touch of smoke, before it melts with the aromatic anise and ghee rice with ease.
Salvador Thali sits in the other camp of favorites, a myriad of reconstructed flavors – sweet, tangy, tangy and salty – all on one plate. Here, the humble pumpkin undergoes a series of transformations: entire segments are first marinated in sambhar before being oven-roasted and tandoor-treated, a variation on the usual versions cooked in gravy. The final touch to the dish is a drizzle of lime pickle, salted fried chili flakes, quinoa and pumpkin seeds. A whisper of “This is so bon ”escapes from our mouths before we can even catch it, seduced by the euphonic explosion of flavors and textures.
This blockbuster of a meal ends with a sweet resolution, and by that we mean desserts. Rather than a traditional and sweet Gulab Jamun, the solid milk dumplings soaked in cardamom syrup are instead polished with a chocolate mousse, topped off with a dispersed mix of gulab jamun crumble, chocolate crunch, rose pastry. and homemade vanilla cardamom ice cream. The perfect happy ending for everyone.
Superstar Firangi is located at 20 Craig Rd, # 01-03, Singapore 089692.