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  • Writer's pictureJenny FoodCult


And will be pulling out all the stops for its anniversary Sunday brunch on 14 April 2019.

In celebration of the local culinary scene, Chef Manjunath Mural has specially invited young local guest chefs to helm live stations and whip up a culinary storm.

The Song of India will also be putting its best foot forward with a buffet spread of its signature items.

Find out what else the brunch fiesta is offering!


Chefs include Wayne Liew from Michelin Plated KEK Seafood, William Liou from Mr Lorbak and House of Happiness and Phoebe Lim, an 11-year old aspiring chef.

21 March 2019– The Song of India’s annual brunch returns on 14 April 2019 (Sunday), commemorating the restaurant’s 14-year journey and achievements. This includes its third consecutive Michelin star win in 2018 as the only classic Indian restaurant in Southeast Asia.

As the restaurant’s way of celebrating the local culinary scene, Chef Manjunath Mural has specially invited 3 local chefs to cook with him. Each chef will helm a live station to present their featured dish, alongside a lavish buffet spread of more than 30 dishes prepared by The Song of India.

Diners can look forward to the gastronomic creations of: Chef Wayne Liew of Keng Eng Kee Seafood, a Michelin Plate restaurant; Chef William Liou from Mr Lorbak and mod-Sin claypot eatery, House of Happiness. They will be joined by Phoebe Lim, who first made headlines in 2017 when she raised funds for a cancer-stricken hawker by selling her homemade chili paste.

With an affordable price tag of $68++ per pax, guests will be treated to a buffet line-up that includes signature mains and desserts from India’s multicultural region. Some of the must-trys include Bengal Prawn Curry with its creamy coconut broth; a tangy and spicy Kadai Chicken Kormato complement the aromatic Hyderabadi Chicken Biryani. To quench their thirst, they can choose to top-up an additional $28++ to enjoy ice-cold beer and wine.

In the spirit of celebration, there will also be live performances by belly dancers and a saxophonist to keep the guests entertained.


Chef Manjunath Mural

Lamb Kheema and Mysore Style Chicken

Vegan diners can now rejoice with The Song of India’s vegan options. Using plant-based proteins of lamb and chicken, Chef Mural has created two dishes that are both healthy and delicious.

The Lamb Kheema is inspired by the original Hyderabadi recipe of stir-fried ground minced lamb on a bed of fluffy corn and lentil flatbreads, that is then rolled and topped with a refreshing mint and yogurt sauce.

Chef Mural highlights a speciality of India’s southwestern state with his rendition of Mysore Style Chicken. Using shredded chicken, Chef Mural concocts an aromatic, tangy curry chicken that is enjoyed alongside crispy, spiced rice cakes and topped with a creamy dairy-free cheese.

Both dishes will be making their debut at the Sunday brunch fiesta and thereafter will be included in the a la carte menu as the restaurant introduces a variety of vegan options.

Chef Wayne Liew

Head Chef, KEK Seafood

Salted Egg Yolk Fish Skin

As the third-generation chef managing the restaurant, Chef Wayne Liew has been involved in the family business for more than 10 years, serving up their popular brand of cze char favourites. As Head Chef, he led Keng Eng Kee Seafood to achieve their first Michelin Plate in 2018.

Chef Wayne will be serving a dish close to the hearts of many Singaporeans. Using salted egg yolk, curry leaves and a variety of spices, he will be whipping up fresh and piping hot Salted Egg Yolk Fish Skinduring the Sunday brunch.

Chef William Liou

Chef-Partner, Mr Lorbak and House of Happiness

Slow Poached Salmon Teriyaki with Furikake

Combining his dream of running his own hawker business along with his passion for preserving Singapore’s hawker trade, Chef William Liou is the chef-partner of Mr Lorbak and House of Happiness. Using his family’s recipes and the innovative cooking techniques he picked up whilst in the fine-dining trade, he presents well-loved renditions of stewed pork belly at Mr Lorbak and traditional and modern versions of claypot rice at House of Happiness.

For the celebration brunch, Chef William has created an extremely tender and flaky Slow Poached Salmon Teriyaki with Furikake.

Phoebe Lim

Curry Mohlyu

No stranger to the kitchen, Phoebe Lim has been actively pursuing her culinary passion since she started cooking as a five-year-old and has been mentored by several established chefs. She is currently working on publishing her very own cookbook and has plans to be a chef and run her own café when she is older.

Guests will have the opportunity to savour her Curry Mohlyu, a dish of Portuguese and Asian influences with fishballs and eggplant that is mildly spicy, with slight acidity and a refreshing hint of lemongrass.

Says Chef Mural, “We’re very fortunate to be celebrating our 14thbirthday and the achievements we’ve attained over the years, and I’m very much looking forward to cooking alongside this group of very talented young chefs.”

For reservations, please call 6836 0055

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