Full D'Bell review here: http://ivanteh-runningman.blogspot.sg/2014/08/dbell-tasting-session.html
First established in November 2013, in Mumbai, the D'Bell Cafe & Lounge quickly garned rave reviews, packing in the crowds. The owners behind D'Bell have since expanded their operations to Singapore.
D'Bell isn't your typical Indian restaurant, and the ambience reflects that. Elegantly designed, with blended elements of East India and East Asia, the interior features plush velvet banquettes, elegant wrought iron vintage chandeliers, gold rimmed mirrors, and modern furniture befitting a classy, sophisticated Western fine dining restaurant. However, I didn't quite like the overall dim lighting, though staff say the level of brightness is adjustable.
While the 1st level of D'Bell is laid out in a stylish fine dining restaurant style, the 2nd level doubles as a classy, chic, sophisticated lounge and private function area, with a private bar, and a private VIP party room that is soundproof. The luxe surroundings here are very inviting!
The service at D'Bell is impeccable. As befitting its fine dining status, staff are friendly and polite, offering greetings upon entry, and are able to hold conversations with you. They seem well versed and knowledgable on the history of D'Bell, as well as its menu, being able to describe the roots / inspirations behind each dish. Efficiency is great, offering more drinks proactively, topping up water discreetly, and clearing empty plates relatively quickly. Also noticed that during events, staff will go up to guests with empty hands to offer drinks and canapes. Excellent service, professional and courteous!
D'Bell specialises in Modern Indian cuisine, made using authentic Indian recipes, but plated in contemporary Western style. While the taste of each dish remains traditional, D'Bell refrains from using butter or ghee in their cooking, choosing to prepare dishes using olive oil instead. This makes D'Bell food healthier than other Indian restaurants, and you can barely taste the difference! The extensive menu is an eclectic mix of North Indian and Western (American, Italian) cuisine, with options for off-menu items that Executive Chef Satish Madaan might whip up.
D'Bell encourages communal dining, so regular sized portions are sufficient for 2 - 4 people to share. I noted that most of the dishes tasted authentic, even without the use of butter or ghee, and were very flavourful. Some had been purposely toned down to suit the Western / Singaporean palate, but staff assure me that you can still request for these to be prepared the classic, traditional way it's served in India. Prices at D'Bell are very reasonable for a fine dining restaurant, budget about SGD $40 - $60 per person. I daresay this is considered a low price range for a fine dining restaurant that provides this high quality of food and service.
For my complete review, please proceed to
D'Bell is a modern fine dining Indian restaurant which focuses more on the finesse of North Indian cooking with a little ode to Italian cuisine as well for variety. Governed with an iron rod by Chef Satish who has an arduously long 14 years of experience under his culinary accolades and a bunch of other shiny medals from culinary challenges such as that FHA's East Meets West; the kitchen achieves great things, some of which we got to savour over the course of the evening.
Tamarind Dream ($20) house bourbon with homemade tamarind mix was a stunning combination of contrasting notes, the sourness like that from a Chinese sour prune drink giving punchy characteristic to the alcoholic mix.
The Golden Moment ($20) was yet another hit with the diners in the group, as its refreshing grouping of fresh mango with pulp, passionfruit and kaffir glides so smoothly even with the strong presence of vodka. The hint of chili evoking an air of mystery.
There was no need for grappling for food at the table. The dishes were fastidiously brought to the table in a grand fashion. We kicked off the meal with an array of appetisers. Despite the Lobster Bisqque ($12) won over the hearts of many with its robust flavors and despite it's strange misidentity as Indian cuisine, found a violent death with the continuous clanging of the soup spoon till the bottom of the bowl. Moving to the left, the Kofta Kebab, a beef croquette filled with cheddar cheese, prunes and dusted with semolina failed to maintain charm with it's slightly dry interior made worse only by the coating of semolina on it's minuscule surface. I would strongly recommend the Tawa Wali Fish, Chennai Express though, the butterfish cubes marinated for a good long 3-4hrs being being tossed in charcoal flames, resulting in it being out-of-this-world succulent with a dash of cheekiness from it's caramelised edges. The Tandoori Chicken Tikka did not tickle my fancy as well and at this juncture, my provoked palate, awakened by the depth of spices cried out for more...
We sampled a assortment of dishes fit for a king that night. And I shall present you with an illustrious description of a list that I thoroughly enjoyed; starting with the classic Butter Chicken ($18), the in-house version a bit sweeter and milder than i would normally like, however, the charred finish on the chicken tikka pieces were perfect savored with the lashings of creamy tomato sauce flavoured with fenugreek. Another dish not to be missed is the Mutton Rogan Josh ($20), a well executed dish with a perfect spice disposition rocked out by tender chunks of protein, devour this hearty dish with mountains of basmati rice and I guarantee you a happy man...
For my complete review, please proceed to
D'Bell offers a high end North Indian cuisine at very reasonable prices.
Start with the Non-vegetarian Platter, which includes a mix of tandoori chicken, tawa wali fish (butter fish cubes with coconut curry paste) and kofta kebab.
For my main course, I enjoyed the Butter Chicken, which was rich in flavour. For something less creamy but more spicy, go for the Kerela Fish Curry to share.
Dining alone? Not to worry as the Hyderabadi Chicken Briyani is a one course meal of dum briyani that would fill you up in a jiffy.
For desserts, I liked the Mango Kulfi, a creamy and sweet way to end the rather heavy meal.
These are just some of the items to try, but D'Bell's menu is a lot more comprehensive and makes an ideal place for large gatherings to share a meal together. The best part is that after the meal, you do not have to worry about looking for a place to go to as there is a "roof top" bar to chill and have some drinks.
The foods are great. the environment is good and i would recommend people to go to this place. the service is good and i would like to visit this place once againasgadsss a a a a a a a a a a a a a a a a a a a a a a a a a a a a a.The foods are great. the environment is good and i would recommend people to go to this place. the service is good and i would like to visit this place once againa.The foods are great. the environment is good and i would recommend people to go to this place. the service is good and i would like to visit this place once againa.The foods are great. the environment is good and i would recommend people to go to this place. the service is good and i would like to visit this place once againa.The foods are great. the environment is good and i would recommend people to go to this place. the service is good and i would like to visit this place once againa.
Kudos the kind folks at Hungrygowhere & D’Bell for the kind invitation
Settled in the CBD, directly opposite Hong Lim Park, is quite impossible to miss. The interior ecked out to a tastefully dazzling fusion of anglo-indo-chine chic blitz, with elements of blings & silhouette.
Culturally, Indian dining is inclined towards communal style, some consider it feasting. Hence, dining in pairs, or small groups of 4’s should be comfortable. But, I reckon you’ll get to experience more when you’re dining as a football team.
For full review & more pics: click here
Few of my top picks as follows...
Tandoori Chicken Tikka – no Indian joint is ever complete without this dish, but this by far gives me a lasting impression of Tandoori Chicken Tikka. The choice cut of boneless chicken leg is naturally bouncier and is juicier, so it doesn’t dry out during the process, the spice fragrance is well balanced. For the record, this is the 1st time I’ve done this dish without the using sauces/ dips… not even the yoghurt served with it.
Naan – Chili Cheese Naan, Kashmiri Naan & Garlic Naan
Of the three best sellers, I’m torn between choosing the Garlic and the Kashmiri
The Garlic flavor is milder than stigma, so it goes very well with almost every curry served there after
The Kashmiri bears afghan influence, with bits & pieces of dried fruits… reminds me of the Christmas bread.
Amritsari Dal – Black and Bengal gram beans simmered overnight on charcoal flame. As authentic as it gets, traditional techniques haven’t undergone drastic changes for very obvious reasons. It’s viscous and delicious.
Hyderabadi Chicken Dum Biryani served with Raita & Pappadum – this is a set made available for the lunch crowd, but due to overwhelming positive responses, there is a possibility of being available for dinner too. If you understand enough of the process of Dum Biryani, I’d usually stick to mutton, because chicken almost always end up overcooked or drier than necessary. However, this is the saving grace of Chicken Biryani. You have to try it, and I don’t take responsibility if you’re addicted to it.
Weight watchers & health advocates, know that you can eat your fill without concerning yourself with heartburns & choked arteries, for animal fat or butter have been replaced with healthier choice, in the likes of; extra virgin and vegetable variants. Dairy is inevitable in Indian cuisines, but largely in the form of yoghurt, moderate portions of shredded cheese and occasional dressings. Vegans & Vegetarians will not feel left out; the menu offers a good variety as well.
For those suffering from vein popping, blood boiling & brain frying activities in the office, this is a pretty cool hideout for your lunch, dinner, after office booze & cocktails. The 1st word that comes to mind – CHILLAX… and take it easy on their beverage list (ranging from whiskeys to wines).