Thevar
Modern Indian restaurant · Institution Hill ·
Modern Indian cuisine blending Malay Peninsula flavors with European techniques
Modern Indian cuisine blending Malay Peninsula flavors with European techniques
"In Singapore’s buzzing Keong Saik neighborhood, Two-MICHELIN-Starred Thevar offers a contemporary multicourse menu rooted in traditional Indian flavors, prepared with classical European techniques and plated like objets d’art. Chef Mano Thevar, born in Penang, Malaysia, and trained in acclaimed kitchens like Guy Savoy and Waku Ghin, opened Thevar in 2019. Just three years later, the restaurant earned its second MICHELIN Star. Signature dishes such as Chettinad chicken roti and Brittany lobster with curry beurre blanc showcase his bold approach, complemented by a 600-label wine list." - The MICHELIN Guide
"Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques; signatures such as Chettinad chicken roti and Brittany lobster in curry beurre blanc pack a ton of oomph yet stay finely balanced, amuse-bouches and snacks between courses are especially fun, a vegetarian version of the menu is available, and the bustling, lively vibe makes for a great experience." - The MICHELIN Guide
"Chef Mano Thevar serves a creative multi-course menu rooted in Indian traditions and crafted with European techniques. Signatures such as Chettinad chicken roti or Brittany lobster in curry beurre blanc pack a ton of oomph, all the while maintaining a fine balance with mindful touches. Amuse-bouches and snacks between courses are especially fun and a vegetarian version of the menu is also available. The bustling and lively vibe makes for a great experience." - Michelin Inspector
"Mano Thevar celebrates his eponymous restaurant Thevar, recently recognised with two MICHELIN Stars. 'Thevar is all about pushing the limits and encapsulating Indian flavours in the most unexpected ways,' he shares. The signature crab curry rice, which features luscious crab meat with crispy, toasted shredded coconut over spiced, fluffy basmati rice." - Theri Burhan
"Boundary-bending cooking here is embodied by the signature crab curry rice: luscious crab meat with crispy, toasted shredded coconut over spiced, fluffy basmati rice. Drawing from several traditions—his mother’s crab curry, a love of nasi kerabu, and elements from Indian, Malay, and Peranakan cultures—this dish became the crowd favourite that kept diners returning throughout the pandemic and helped keep the business afloat." - Theri Burhan
