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Tiffin Room

2.7

Eatability rating

15 reviews

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AsianIndianNorth IndianSouth Indian
Address: Raffles Hotel, 1 Beach Road, 189673
Dining at Tiffin Room is an essential experience at Raffles Hotel. Tiffin Room's curry buffet is a hot favourite with tourists and Singapore residents alike. Available daily at lunch and dinner, the elaborate buffet features authentic Northern Indian specialities including vegetarian curries for the non-meat diners.

Daily: 07:00 - 10:30

Daily: 12:00 - 14:30

Daily: 15:30 - 17:30

Daily: 19:00 - 22:00

Sun: 11:30 - 14:30

+65 64121816
$68 based on 18 submissions
Dinner (9 votes), Lunch (7 votes), Quiet (7 votes)
3

Five star Indian culinary experience

Nothing comes quite close to the exceptional hospitality and opulence that is displayed at Tiffin Room, Raffles Hotel’s answer to a five-star Indian culinary experience. The thali set A ($75 per person) has choices such as tandoori salmon and lamb Chettinad (lamb cubes with coconut curry leaf cooked in South Indian style) – an explosion of flavours on the tastebuds. Another menu you can try is Menu V ($60 lunch, $75 dinner) from which you can snack on sweets like the kaju burfee (cashew nut candy) and doda burfee (barley flour with dry nuts and sugar). For more Indian restaurant reviews, read here http://www.hungrygowhere.com/dining-guide/what-to-eat/10-indian-restaurants-to-book-*aid-be2f3101/

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Latest Community Reviews:
• 01 Nov 2013 • 294 reviews • 15 followers

Five star Indian culinary experience

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Nothing comes quite close to the exceptional hospitality and opulence that is displayed at Tiffin Room, Raffles Hotel’s answer to a five-star Indian culinary experience. The thali set A ($75 per person) has choices such as tandoori salmon and lamb Chettinad (lamb cubes with coconut curry leaf cooked in South Indian style) – an explosion of flavours on the tastebuds. Another menu you can try is Menu V ($60 lunch, $75 dinner) from which you can snack on sweets like the kaju burfee (cashew nut candy) and doda burfee (barley flour with dry nuts and sugar). For more Indian restaurant reviews, read here http://www.hungrygowhere.com/dining-guide/what-to-eat/10-indian-restaurants-to-book-*aid-be2f3101/
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• 18 Oct 2013 • 230 reviews • 4 followers

Raffles Tradition

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Operating since 1899, Raffles Hotel’s historic Tiffin Room continues dishing up its famous curries to celebrities and politicians. The ‘tiffin’ in colonial times referred to a light meal, but today, the buffet spread offers refined North Indian specialties including piping hot, fluffy naans (baked flat bread) delivered to your table. Why splurge? Think silver service, colonial style decor and white-gloved waiters, alongside 10 kinds of chutneys and pickles, ample curries for both vegetarians and non-vegetarians, and hot and cold desserts galore. This is for the serious curry-lover – casual diners may find the spread a bit of overkill after the first few curries. For more best buffet reviews, read here http://www.hungrygowhere.com/gallery/52-best-buffets-in-singapore-*gid-fc280400/photos/#55df0700
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• 08 Nov 2011 • 147 reviews • 19 followers

$75++ Indian Buffet with Class

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More reviews at http://DanielFoodDiary.com

The word “Tiffin” originally refers to a light meal in British India, but expect anything but light at Tiffin Room because it serves an all-curry buffet. In India while tiffin carriers are mainly lunch boxes for workers, tiffin has become a strong aesthetic feature at one of Raffles Hotel’s most iconic restaurant.

And because it is at THE historical Raffles Hotel, it is all about class and class and class. Patrons are advised that “singlets, shorts, bermudas, sandals, slippers and pool attire are not permitted in the restaurant”. (I actually wore pants, and took few photos because I felt ‘paiseh’.) The décor reflects the strong colonial culture, with white-jacketed waiters, palm bentwood choirs, large square teak tables and piano-playing at a faraway background.

Tiffin Room specialises in North Indian food, with an extensive curry menu from prawn, chicken, lamb to vegetarian. Start with the appetizer dishes of salad, vegetables and cold seafood, move to the main rice dishes, and end with very sweet desserts. The food (tasting the same after a while) was unmemorable, so much so that the best ‘dish’ of my meal was the garlic naans.

http://danielfooddiary.com/2011/10/21/tiffinroom/ 

 

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