Tucked along the charming stretch of Craig Road, Firing Superstar continues to defy expectations. Known for its cinematic interiors and unapologetically bold flavours, this modern Indian restaurant is back with a refreshed menu: a heady mix of daring new debuts and cult favourites that are as theatrical as they are delicious.

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Inspired by the rich, regional tapestry of Indian cuisine, the new offerings are vibrant, layered, and full of character. Almost every dish comes with a thoughtful vegetarian alternative, making this an inclusive feast that caters to all palates.
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Starting with the small plates, we had the This Is Also Not Aloo Gobi ($18) – Firangi’s cheeky spin on the humble aloo gobi is a dish of delightful deception. Bite-sized Romanesco cauliflower florets are nestled atop a silky spiced potato foam, with crispy potato strips adding crunch, and a verdant pea purée tying it all together. It’s nostalgic, but not as you know it.
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The Nut Kraken ($32) – Octopus, done pollichathu-style, arrives wrapped in a banana leaf and grilled to tender perfection. Smoky, sweet Kerala-style sauce anchors the dish, with a finishing touch of banana leaf oil and crispy coconut chips that add texture and fragrance. It’s a standout, both in flavour and finesse.
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Big Baller Peperoner ($28) – Imagine the unapologetic umami of Manchurian sauce meeting the creamy decadence of burrata.
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This dish reimagines paneer Manchurian as a crisp-fried burrata sphere perched on a spicy, tangy bed of Manchurian chilli sauce. Playful, indulgent, and utterly addictive.
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Onto the mains, the first was The Bengal Bakeoff ($108) – This showstopper of a seabass is salt-dough baked and infused with a creamy Kasundi (mustard) marinade. Bright yet buttery, the fish flakes beautifully, soaked in a banana leaf oil that lingers long after the last bite; a celebration of Bengal’s coastal charm.
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Awadh We Go ($45) –  A vegetarian knockout, this portobello kofta stuffed with potato is rich, meaty (without the meat), and deeply satisfying. Served with a black lentil base and a peppery nihari jus, it delivers layer after layer of warmth and complexity.
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Back In the Saddle ($21 per 100g) – Tender, tandoori-spiced lamb arrives fragrant with confit garlic and curry leaves. Rich, juicy, and intensely spiced, it pairs perfectly with Firangi’s range of signature naans (especially the Black Garlic and Smoked Mozzarella versions), which are almost a course of their own.
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After the savouries, the Banofee Fritters ($14) were a welcome change of flavours. Imagine a churro-spring roll hybrid filled with banana mousse and cloaked in spiced chocolate. These crunchy fritters hit that nostalgic banoffee note while keeping things light, fun, and texturally exciting.
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Rasmalai Tres Leches ($16) This isn’t your grandma’s rasmalai. Firangi swaps out the usual chhena balls for delicate sponge cake soaked in rose-saffron cream. Topped with crushed pistachios and a scoop of house-made saffron ice cream, it’s a luxurious finish to the meal. 

Firangi cements its reputation as one of Singapore’s most inventive Indian dining destinations. Whether you’re a die-hard traditionalist or a culinary thrill-seeker, this is a meal that will surprise, satisfy, and leave you talking long after the last naan (you must get the naan!) is gone.

Budget: $40 to $60 per person

  • Firangi Superstar

  • Phone
    +65 3129 7552
  • Address
    20 Craig Rd, #01-03, Singapore 089692
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