The restaurant was located in the row of shophouses which was just above the MRT station from the Downtown line side. The restaurant used to be located in Sembawang 16 years ago, and relocated to its current location in 2013/ 2014. A couple of years ago there was a change of owners with the menu given a makeover.

Looking through the menu, one could not help but notice the uncommon dishes such as Miang Kham and Kra Por Pla Phad Hang.Yam Som O ($12+ small / $18+ medium)
Pomelo Salad
pomelo with minced pork, prawns and peanuts
I usually avoided pomelo as it usually tasted sour to me. But here it was juicy sweet, with the meat giving it a savoury taste too.Miang Kham ($12+ small / $18+ medium)
Betel Leaf Wrap
thai betel leaf with dried shrimps, roasted peanuts, roasted coconut, chilli, lime, ginger and onions with a savoury dip
This dish was seldom found in the menu in Thai restaurants in Singapore, as lots of effort was needed to prepare the ingredients such as the finely roasted coconut. It was like having rojak in the mouth with the prawn paste taste, spicy chilli padi, nutty peanuts, fragrant coconut in it.Khor Moo Kurobuta Yang ($22+)
Grilled Kurobuta Pork Collar
grilled kurobuta pork collar accompanied with homemade spicy sauce
It looked like well charred char siew when served. It was well paired with accompanying tangy sauce.Gaeng Phed Ped Yang ($17+)
Panaeng Red Curry Roast Duck
panaeng red curry with roast duck, lychees and pineapples
The red curry was not as spicy as expected. It was rich and creamy, which made it nice to go with plain rice, with the juicy pieces of fruit giving it a burst of sweetness.Hor Mok Talay Khanom Krok ($10+/ 4 pieces, $16+/ 7 pieces)
Thai Style Otah on Clayplate
mackerel fish mousse with thai herbs served in traditional clayplate
The dish was served on cute looking plate which was specially ordered from Thailand. The otah was bouncy and juicy in texture, packed with juicy pieces of seafood in it.Neau Ribeye Black Angus Yang ($32+)
Pan Seared Black Angus Beef Ribeye
220g black angus ribeye beef accompanied with green curry sauce
It reminded one of steak served with béarnaise sauce when served, with the meat sliced into strips for easy handling. On its own, the meat was juicy and tender without overcooked. With the sauce, it was rich and creamy with a green curry aftertaste, which some may felt that it overwhelmed the original taste of the meat.Kra Por Pla Phad Hang ($14+ small / $20+ medium)
Fried Fish Maw with Beansprouts
stir fried beansprouts with fish maw and eggs
Fish maw was usually used in soup dishes, one seldom saw it in a stir fried dish. Although it was stir fried, it remained soft and spongy. Khao Phad Nam Liap ($14+ small / $20+ medium)
Sawadee Olive Fried Rice
stir fried olive rice with chicken strips, dried shrimps, lime and chilli
The purplish looking rice was fragrant on its own, served with sliced shallots, cubes of juicy sweet lime, crunchy dried shrimps, chopped spicy chilli padi, crunchy deep fried minced garlic. It was a party in the mouth with spicy, savoury, sweet flavours, plus the different textures.Khao Phad Talay ($18+ small / $28+ medium)
Superior Seafood Fried Rice
stir fried rice with crab meat, prawns and conpoy
It may looked average, but the crispy fine conpoy provided an extra pop in texture.Khao Neow Turian ($12+)
Mao Shan Wang Durian Sticky Rice
premium durian mao shan wang with glutinous rice topped with sesame seeds
As Mao Shan Wang was not available, it was replaced with D24 durian puree. The durian puree was rich and creamy with taste more on the sweet and balanced off with the chewy sticky rice.Khao Neow Ma Muang ($7+)
Mango Sticky Rice
mango with butterfly pea flower glutinous rice topped with roasted mung beans
The mango was chunky and juicy sweet, balanced with the sticky rice, topped with mung beans which gave an extra crunchy texture.Tup Tim Krob ($6+)
Red Ruby
water chestnut with jackfruit, coconut flesh and coconut milk
There was lots of liao in it, such as the red colored crunchy water chestnut, crunchy sea coconut, soft strips of jackfruit, and coconut flesh. It would be best to have this as soon as it was served as the shaved ice melted rather fast.

Butterfly Pea Flower Tea ($5.50+)
The drink was blue in color and served with lime juice by the side. When lime juice was added, the drink changed from blue to purple in color. The drink was more like a lemonade with slight tea taste in the aftertaste.

The restaurant was located walking distance from the MRT station.
The dine in area was quite huge, modern and simple in look.
One was quite surprised to find live seafood display shelves in an Indian restaurant, which was something commonly found in Chinese style Seafood restaurants. Interestingly there was Indian kitchen, as well as, Chinese kitchen in this restaurant. There was a open hot food counter, as well as, a live cooking station which was opened to other to watch.

We were served complimentary appadam while waiting for the dishes to be served. We tried on a number of drinks.

Badam Milk ($4.00)
Milky and not too sweet.

Fresh Lime Soda (Sweet) ($3.00)
It was like carbonated lemonade.

Lassi (Sweet) ($4.00)
It tasted like yogurt drink.

Fish Head Curry ($26/small, $30/ big)
A whole anggoli fish head is semi-stewed in a rich thick orange curry with assorted vegetables such as okra and brinjal, and a generous helping of Indian spices and lemongrass. The final result is aromatic and fragrant with mellowed spiciness.
The curry was first cooked in the Indian kitchen before handling over to the Chinese kitchen for touch up before serving. The fish meat was firm and tender, with tender cooked vegetables in the curry. The curry was not heavily spiced as traditional indian curry.

Chilli Crab (S$40/ 800 grams)
Live Srilankan cooked in sweet and spicy sauce.
The dish was pretty similar to the usual chinese seafood restaurant, where the crab was covered with a rich spicy sweet sauce. The crab was pretty fresh and we could see that it was freshly taken from the display shelves.

Mutton Biryani ($11.50)
Basmati rice cooked with lamb, saffron and aromatic spices
Although the piece of mutton was bony, the meat was quite tender, without strong gamey taste.

Chicken Biryani ($10.50)
Basmati rice cooked with chicken and selected spices
The meat was tender and rich.

Pepper Mutton (SGD $8)
Sakuntalas Speciality
The meat was pretty tender with texture similar to pulled pork. It was covered with a rich spicy paste which made it a must have with rice.

Butter Chicken ($9.00)
Boneless chicken pieces in a creamy tomatoes butter gravy
It was rich and creamy with tender pieces of meat in it.

Tandoori Platter (Non-Veg) ($25.00)
A combination of chicken, fish & prawn and slices of bread.
It consisted of the following :

Plain Naan (a la carte $3.00)
White flour Indian bread baked in clay oven

Kashmiri Naan (a la carte $4.20)
Indian bread stuffed with dried fruits, nuts and baked in tandoor

Tandoori Jhinga (a la carte $18.00)
Fresh prawn marinated and grilled in the tandoor oven

Fish Tikka (a la carte $14.00)
Cubes of fish marinated with exoctic spices, grilled in tandoor oven

Chicken Tikka (a la carte $14.00)
Boneless chicken nuggets, marinated in tandoori masala & yogurt, grilled in the tandoor oven

ChickenChicken Malai Kebab (a la carte $14.00)
Chicken marinated with cream and grilled in the clay oven

Fish Malai Kebab (a la carte $14.00)
Tender and creamy clay oven baked fish cubes

The grilled meat was tender and flavourful, while the bread was soft and fluffy.

Meals ($4.50)
White rice served with two vegetables, chicken gravy, rasam and buttermilk
It was served with fluffy white rice, vegetable dishes, and gravy, making it a simple and tasty meal.

Biryani Rice ($3.00)
Basmati rice cooked with saffron and aromatic spices
The rice was fragrant and light.

Don't forget to help yourself with some of the mouth refresher at the cashier, on the way out.

The restaurant was located just walking distance from the MRT station. For a weekday night, it enjoyed a healthy flow of crowd. The restaurant offered Indian vegetarian cuisine and Fusion cuisine.We started with some drinks which took us by surprise when served.
Mango Lassi (S$5)
The color of the drink was the yellow which one used expected, Instead it was orange in colour. The drink was not sweet.

Badam Milk ($5)
It was almond milk and the colour of the drink was in bright yellow. Although the almond taste was not very distinct, the drink was slightly sweet and tasted not bad.

Butter Milk (S$3)
The drink had a sour yoghurt like taste.Cream of Mushroom (S$7)
The soup was cooked in western style with cream on top. While it was rich and creamy with bites of mushroom in it, it was rather peppery in taste. So hold off the pepper.Daaba Salad (S$6)
The salad consisted of crunchy vegetables and tasted slightly spicy.
Tandoori Platter (S$25)
irresistible assorted five flavours of kebab : Tandoori Cauliflower, Tandoori mushroom, vegetable sheek kebab, Tandoori Paneer, and hara bara kebab.
Interesting of having vegetables in kebab form. Very tasty.Gobi Manchurian (Dry) (S$12)
cauliflower deep fry with capsicum, onion & spicy sauce
Although the cauliflower was not light crispy, the dish was simply addictive. Kadai Paneer (S$14)
cottage cheese cubes with capsicum & onion cubes
Not sure why but the dish reminded of the sauce of chilli crab.Aloo Palak (S$11)
potatoes cooked with spinach & spices
The sauce was rich and creamy while potato remained firm and crunchy.Mushroom Mutter Methi (S$13)
mushroom & green peas with onion, garlic & chilli
Everyone's favourite main dish which went very well with rice or flatbread.Dal Makhani (S$11)
black dal with spices, butter & cream
The dish reminded one of the gravy from butter chicken, buttery and rich.Jeera Rice (S$8)
an Indian dish consisting of rice and cumin seeds
The rice was buttery and went nicely with mains.

Rumali Roti (S$4.50)
thin indian flatbread prepared with maida or all purpose flour
Everyone's favourite flatbread as it's plainness made it easy to go with any dish.

Chappathi (S$2.50)
flat bread made from whole wheat flour and water
The flatbread was light and chewy.

Flavoured Naan (S$4.50)
(Butter/ Garlic)
leavened, oven-baked flatbread
The flatbread was buttery and garlicky.

Kashmiri Naan
It was more like a dessert, with the flatbread topped with assorted dried fruit and nuts. Slightly sweet and nutty.Gulab Jamun (S$4.50)
made mainly from milk solids, traditionally from freshly curdled milk.
The balls are then soaked in a light sugary syrup
Although the dough looked like fully soaked, it was soft and not too sweet.Carrot Halwa (S$5.50)
made with grated carrots, whole milk, dried fruit, and nuts
It tasted milky and sweet with nutty texture.

The restaurant was located at the third floor of the mall, just next to the MRT station. The dine area was big with 2 private rooms and decorated in a stylish and modern way. For a weekday night, the place was relatively quiet, which made easy to get the attention of the staffs and for one to enjoy a relaxing meal.Claypot Chilli Crab 砂煲辣椒螃蟹 ($78)
The sauce was more watery since it was served in a claypot. It made one want to reach for some buns to dip in the sauce. The crab was chopped up for easy handling although tool and disposable gloves were provided.Claypot Black Pepper Crab 砂煲黑椒螃蟹 ($78)
The sauce was fiery and strong, and more on the salty side for me. Not the usually sweet version which I preferred but still tasted not bad. The meat was thick and chunky.Authentic Claypot Curry Fish Head 砂煲咖哩鱼头 ($26.80)
The curry fish head was cooked chinese style, with lady's fingers, onion, tomatoes, eggplant, dried bean curd sheet, bean curd puffs, and curry leaves. Felt that the fish was steamed before pouring the gravy all over it, as the meat did not soak up the flavours of the rich lemak gravy. The gravy was very rich which made one wishing for a bowl of plain rice to go with.Crispy Roasted Duck (Regular) 天王脆皮烧鸭 ($16)
It was served with plum sauce. The meat was tender and soft.Crispy Roasted Pork 脆皮烧肉 ($11.80)
The meat was served with mustard sauce. The tender juicy meat, topped with a thin crispy crust.
Barbecued Pork Belly 肥婆叉烧 ($18)
The char siew was tender and juicy, but lacking of the char crispy which I preferred.Soy Sauce Chicken 汾酒酱油鸡 ($12)
The meat was soft and tender, without the sauce overpowering.

Besides the main menu, the restaurant also offered dim sum dishes until 5pm.Siew Mai with Tobiko 鱼子蒸烧卖 ($5.20)
The dim sum was huge and packed with succulent, juicy prawns. The prawn roe was too little to make an impact on the already yummy dish.
Prawn Dumpling (Har Gow) 虾饺 ($5.20)
The dim sum was packed with chunky crunchy prawns. The skin was not too thick, which made it quite a mouthful bite.
 
Char Siew Bao 叉烧包 ($4.60)
The pau was soft and fluffy, packed with chunky savoury filling, which I felt a tab too salty. It was different from the commonly found sweet version.Mango Sago Pomelo 杨枝甘露 ($3.50)
The dessert was creamy and refreshing without too sweet.

The place was packed during Sunday dinner time and we waited quite awhile for a table. The place was noisy and quite difficult to get the attention of the staffs. Condiments such as soyu, wasabi and sushi ginger were available on the table. Warm water was served and refillable but not for iced water.Miso Soup with Clam ($3.20++)
The soup was a bit sandy, most properly sand from the sands. The meat in the clams was a bit smallish.Eel & Scrambled Egg Roll with Unagi Sauce ($8.90++)
The maki roll was a bit dry which could do with a bit more of sauce.Roasted Sushi with Katsuo Inari ($4++)
The sushi was not bad with no wasabi in it.
Soba in Soup with Tempura ($12++)
Was served with the udon version at first, and we told the staff that it was wrong order. Waited quite awhile for the replacement. It was not served with tempura sauce, nor did the soup base tasted like tempura sauce. The soba was not bad which the little one did ate quite an amount. The tempura consisted of 2 pieces of prawns, 1 piece of eggplant, and 1 piece of sweet potato.
Pork Chop with Scrambled Egg & Rice ($12.80++)
This dish took the longest time to arrive, even after we had finished the soba. The meat was a bit tough.