Chef Mano's signature fusion approach is perfectly demonstrated here. Fresh Brittany lobster meets a beurre blanc elevated with curry spices, creating a delicate balance between French precision and Indian warmth. The sauce clings beautifully to the sweet lobster meat.
Tips from diners
This is the signature dish that best represents the restaurant's philosophy — every review mentions it as a highlight of the experience.
A signature dish that highlights Chef Mano's Tamil heritage. The chicken is marinated and cooked with traditional Chettinad spices, creating a rich, aromatic curry that contrasts beautifully with warm, pillowy roti made fresh at the counter.
Tips from diners
This dish appears on multiple review sites as a standout — it's a balancing act between bold spices and refined technique that justifies the Michelin stars.
Seasonal and available in certain periods, this dish showcases Chef Mano's ability to source premium Japanese ingredients and pair them with South Indian vegetable stew techniques. The light fish is perfectly complemented by the aromatic, coconut-based ishtu.
Tips from diners
Availability varies by season — this is mentioned as a surprise course that rotates. If you see it offered, it's worth experiencing the East-meets-South fusion.
A luxurious take on the street food classic, this dish combines a perfectly crispy samosa shell with an aromatic vegetable and truffle filling. The accompanying curry sauce is rich yet balanced, with spices that complement rather than overwhelm the earthy truffle notes.
Tips from diners
The truffle integration here is subtle rather than heavy-handed — it's a signature of Chef Mano's refined approach to Indian cuisine.
Chef Mano reimagines the street food classic with seasonal rhubarb, adding tartness and complexity to the traditional spiced chaat. Crispy components provide textural contrast, while house-made tamarind reduction adds the signature sweet-sour-spicy balance.
Tips from diners
This seasonal dish varies based on available produce — ask the server what vegetables are currently featured as they rotate the menu regularly.
Chef Mano Thevar's progressive Indian-European cuisine redefines modern Indian fine dining with bold flavors and artistry. Born in Penang and trained in Michelin-starred kitchens including Guy Savoy in Paris, Thévar is the world's only Tamil-inspired restaurant to achieve two Michelin stars. The open kitchen counter allows diners to witness the chefs in motion.
Reserve well in advance — this is Singapore's only two-Michelin-starred Indian restaurant, so tables fill quickly. Lunch on Saturday is easier to book than weeknight dinners.
Request counter seating if available — the open kitchen allows you to watch the precision and passion of the plating, which is part of the Michelin-star experience.
The Experience Menu is fixed at $298++ — there's both non-vegetarian and vegetarian options, so mention dietary preferences when you reserve.
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