Corporate Chef MILIND SOVANI

Since its establishment in 1971, fine dining Indian restaurant Rang Mahal has won more than its fair share of prestigious accolades. In 2009, it earned distinct and longstanding recognition with the Singapore Brand Prestige Awards 2009 – Heritage Brands award, an exemplary tribute paid only to homegrown brands with exceptional brand practices for more than 30 years.

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Originally housed in the now defunct Imperial Hotel, Rang Mahal’s move to a contemporary premise at Pan Pacific Hotel in 2001 followed by a refurbishment in 2007 has seen it transform in terms of ambience, quality of service and menu offerings.

 

In tandem with Pan Pacific Hotel’s renovation programme in 2012, Rang Mahal embarked on a new chapter with a major transformation, and continues to push the boundaries of the culinary world in all aspects of a holistic dining experience.
What has remained unchanged is the unrelenting pursuit of excellence in presenting an extraordinary dining experience, built on a foundation of unwavering passion in bringing authentic traditional Indian cuisine and impeccable

Rang Mahal Gourmet Lunch Buffet
Available from Sunday to Friday is the Rang Mahal’s signature Gourmet Buffet Lunch. The varied Gourmet Buffet Lunch features regional Indian favourites complete with vegetarian and non-vegetarian options, a fresh salad bar counter, live cooking stations, pass-arounds cooked ala-minute and a full dessert line.
The Gourmet Buffet Lunch is available from 12pm to 2.30pm and is priced at $58++.

Rang Mahal Exclusive Private Dining Room
Perfect for business meals or intimate celebrations is Rang Mahal’s exclusive Private Room. This room can seat 18 people comfortably and all menus can be personalised and served along with complementary wines.

We tried the Chef’s Tasting Menu for dinner, Non Vegetarian. There is also an option for vegetarian Tasting Menu. (see below)

 

 

RANG MAHAL CHEF’S TASTING MENU  (NON-VEGETARIAN)

 

 

 

We started off with some appetizers below.

Followed by the Starter Platter:

STARTER PLATTER

Wild Sea Tiger Prawn (huge, fresh tiger prawn chargrilled to perfection)
Mustard, Yoghurt, Chargrilled

Hokkaido Scallop (this is super delicious, you can taste the freshness, and very juicy)
Pan-seared, Fennel Herb Crust

Spring Chicken (cooked in Tandoor and covered with basil sauce to give it unqiue taste, we loved it)
Basil, Cashew, Tandoor

Baby Greens
Fresh Crisp

 

SOUP

Broccoli
Healthy Shorba

This broccoli soup is suprisingly good,  served hot and the right portion, to wet your appitete before the main course.

Cleanse your palate.

MAIN COURSE

Lamb Shank (slow cooked, soft and tender, braised with yummy sauce)
Braised, Lucknavi Pepper Rose Jus

Long Grain Basmati Rice (Delicious with hint of saffron)
Saffron Infused

Edamame & Asparagus
Masala, Tempered

Naans (different types of naans, garlic being our favourite)
Fresh from Tandoor

 

 

After the main course , looked forward to dessert, especially Chef’s Lychee Kulf Frostie and the Delhi Carrot. Its not too sweet and perfect for ending a fantastic meal at the Rang Mahal.

DESSERT

Lychee
Kulf Frostie

Delhi Carrot
Hot Halwa Pudding

Fresh Berries
Assortment

 

This festive season, Rang Mahal created the following special menu. Book early to secure your slots.

 

Address
Level 3 Pan Pacific Singapore
7 Raffles Boulevard
Singapore 039595
Operating hours
Buffet Lunch:
– 12 noon to 2.30pm

Dinner:
– 6.30pm to 10.30pm

Telephone number
65 6333 1788
Website
http://www.rangmahal.com.sg
Email address
rangmahal@rangmahal.com.sg
Capacity
110 seated
– Main dining hall – 92 seated
– Private dining room – 18 seated
Size
5, 500 square feet