The Colors of Singapura

| September 19, 2012

It’s hard these days to keep up with the prolific Shiva Natarajan. His latest opening in Murray Hill, Singapura, combines some of the intricacies of Thai, Indian, Chinese, Malaysian and Singaporean cuisine. Like the city it is named for, the food being elegantly plated up is a blend of many ethnicities and influences.

The restaurant, like the food is a vibrant and eclectic blend of influences. Along with a nice and affordable lunch menu, the dinner menu is a pleasant selection of tasty delights. The Tamarind Shrimp and Cauliflower Manchurian were terrific starters and paired nicely with a frosty mug of King Fisher, one of India’s premier beers. We worked our way through delicious selections that included a wide variety of chicken, fish, shrimp and meat dishes, all boasting a lively spice palate and one that begs for further exploration. However, the take away for me and one that has haunted my thoughts for weeks, is the Chili Garlic Okra. This is okra like I have never had before and it is quite simply addictive. My hat is once again off to you Mr. Natarajan.