First dibs: Firangi Superstar launches new plant-based menu with dishes ranging from S$10

Firangi Superstar has been all the hype since its opening at the start of 2021. This time, they’ve listened, and came up with an all-new, unique plant-based menu to cater to non-meat eaters.

Firangi Superstar interior
As inclusivity is their middle name, their new menu brings out a little something for everyone to enjoy, and is, as they say, “as flexible as a yogi”.

Instead of the usual token vegetarian dishes that can be found at traditional Indian restaurants, Firangi Superstar took the chance to change the game and transformed meat dishes into plant-based dishes (with a twist) while retaining the flavour profiles and spices used.

I dusted off my best dress and went forth to play a game of ‘this or that’ with my dining buddy.

Image of papad Image of chutneys
We started off with a bowl of homemade papads and a colourful medley of Chutney (2 for S$103 for S$14)Smokey Tomato ChutneyCoriander Mint Chutney and Roasted Almond Chutney. I dipped a piece of crispy cracker into the chutney dips and was immediately blown away by the mix of unique flavours. Instantly I knew I was off to a good start. 
Collage of sacred earth samosas

First up from the ‘Tiny Plates, Big Tastes’ portion is the Sacred Earth Samosa (S$26 for meat optionS$14 for plant-based option). This dish is essentially a deconstructed samosa filled with a meat option or plant-based option. The meat option is a wagyu beef tartare with citrus pickle and caviar, wedged between two pieces of crispy samosa skin, and the plant-based alternative consists of beetroot tartare, citrus pickle and caviar.  

Chope Reservations

Visually, the dish looked like a Jackson Pollock creation— worthy to be featured at an art museum. I took one of each samosa and realised, apart from the contrasting choice of main ingredients, that both dishes tasted almost similar. Additionally, the beetroot also retained the same texture, consistency and taste profile as that of the beef.

The second dish off the ‘Tiny Plates, Big Tastes’ portion is the Holy Cow (S$28 for meat optionS$23 for plant-based option). The meat option is a crispy beef tongue mixed with a beef masala and pickled shallots, served in a bone marrow atop a bed of colourful naan chips while the plant-based option features a snake gourd-potato masala mixed with crispy potatoes and pickled shallots. 

The meat wasn’t gamey and tough, and both dishes had very similar taste profiles despite the differing main ingredient. The naan chips were also unlike anything I’ve had before— crispy and addictive. 

Image of tikka takeaway

As I’ve a non-life-threatening allergy to squid, I went with the plant-based option for the Tikka Takeaway (S$29 for the seafood optionS$18 for plant-based option)

Here sits grilled chayote with a side of tandoori aioli atop a bed of naan crumbs. The thin-skinned squash resembles a potato but has a very mild taste. Growing up, my late grandmother used this fruit in a lot of her dishes, often duping me into thinking it was potatoes. However, this fruit comes with a chock full of nutritional properties and is tasty when cooked well. 

Collage of grogus roast

On to the ‘”Rather Large” They Said…’ portion of the menu is the Grogu’s Roast (S$23 per 100g for meat optionS$13 per 100g for plant-based option). Surprisingly enough, I was excited to try the plant-based alternative, which is roasted cauliflower with a Mangalorean spice mix and ghee. It certainly makes for an interesting contrast from its meat counterpart, which was Iberico pork. 

Hardly a fan of pork dishes, the Iberico pork was sweet, nutty and extremely tender while the roasted cauliflower wasn’t too mushy. I found that the masala mix for the meat dish had a lovely smokey aftertaste, which paired perfectly well with the roasted cauliflower instead. Hence, I’d suggest for you make your way down to Firangi Superstar and get both dishes to get the full experience.

Image of tawa fried brussel sprouts
Special mention goes out to the Tawa Fried Brussel Sprouts with Garam Masala (S$16). A dish so good, a non-Brussels sprouts lover (me) found herself going back for seconds. 
Image of dosa pancakes

To end it off on a sweet note, we had the Dosa Pancakes (S$12). These fluffy little pieces of soft dosas are layered with jaggery syrup and wild berry compote atop a light coconut chutney, and served with a side of coconut cream. Definitely a refreshing dish that’s perfect for this island’s heat.  

Ultimately, Firangi Superstar not only offers unique creations and visually-stunning dishes but an immersive experience. I’m definitely coming back for the Tawa Fried Brussel Sprouts with Garam Masala

Price: $ $

Our Rating: 4 / 5

Firangi Superstar

20 Craig Road, #01-03, Singapore 089692

Our Rating 4/5

Firangi Superstar

20 Craig Road, #01-03, Singapore 089692

Telephone: +65 6304 3022
Operating Hours: 12pm - 2.30pm & 5.30pm - 10.30pm (Mon to Fri), 5.30pm - 10.30pm (Sat), Closed on Sun
Telephone: +65 6304 3022

Operating Hours: 12pm - 2.30pm & 5.30pm - 10.30pm (Mon to Fri), 5.30pm - 10.30pm (Sat), Closed on Sun
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