The Muthu's Flavors - 313 @ Somerset
Lamb Rack Ananas @ S$22.90
Lamb marinated in pineapple purée and spices before being cooking in Tandoor oven
Next we had the Lamb Rack Ananas. Apparently this was meant to be the pièce de résistance for the new menu. I love lamb and so I had to give it a try.
Admittedly the charred bits were delicious (however hazardous for one's health they may be) but the lamb was a little too tough for my liking. Did we happen to catch the chef on a bad day? I wonder if they would consider using a little yoghurt along with the pineapple purée in the marination process. I suppose it would help to tenderize the meat further.
The lamb was served with a beautiful bowl of Dhal Makhani, my favourite Black Lentil curry that is made with Urad Dhal (Black Lentils) and Rajma (Kidney Beans), and fluffy cheese Naan. Dhal Makhani is a traditional Northern Indian dish which requires hours of cooking and copious amounts of yoghurt and butter. Though Muthu's is originally a Southern Indian restaurant, they make decent Dhal Makhani and Naan here. The Muthu's Flavours is for me a concept that straddles both Northern and Southern Indian cuisine comfortably. The Dhal Makhani here is a Must-Try!
* Image courtesy of Sixth Sense Communications & The Muthu's Flavors
The Masala Mussels were served in a Romali Roti (Handkerchief-thin Bread) parcel with lightly seasoned Briyani Rice and Pappadum Twisties (curly strips of crispy pappadums). The most interesting bits about this dish for me was the Romali Roti, the less greasy briyani rice than one has been used to and the Pappadum Twisties that gives a nouveau twist to the way Pappadums are traditionally served. I was not too keen on the mussels as I felt that the tomato sauce was a little too overpowering and the mussels were a little overcooked.
The Romali Roti here is made to order by a chef whom diners can observe practising his craft through the orange-glass panels. I requested to be allowed into the kitchen to film the making and here is the video for all to share.
Next we had the Tandoori Chicken, which was deliciously moist despite the fact that only half a chicken was cooked in the oven. Chicken is so difficult to keep moist and juicy especially when not cooked as a whole chicken in an oven. The chefs did a good job here of keeping the flesh tender and succulent. It was served with Briyani rice which we were told was cooked with much less Ghee than the usual recipes called for. Whilst it lost its grease factor, the rice didn't lose too much in flavour. The Tandoori Chicken and Briyani Rice here is a Must-Try.
We were getting pretty stuffed and were getting pretty worried about how much more food was coming when we were told that it was time for desserts. I am a huge fan of Masala Chai and so I took to this dessert like a duck to water. I loved the light flavours of the Masala spice mix in the slightly sweet crème caramel mix. This is definitely worth a try if you like spices in your dessert and are a fan of flans/crème caramel.
If you like cold drinks, give the Masala Coke a try as it's a nice savoury and spicy take on regular Coke. Could this be Muthu's answer to the Hong Kong Cafe's Boiled Coke (hyped as a remedy for colds)?
The Muthu's Flavors
313 Orchard Road,
Telephone: +65 6884-8380
Daily: 11am to 11pm