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.

Visited the place for dinner. Comparing to brunch, the place was relatively quiet and gave off a cosy feel. Besides the usual menu, there was also today's special for its starter, catch of the day, main, juice of the day and cocktail special - South Side ($17++).Juice of the Day ($8++)
Carrot, celery, green apple, kale and lime
Served in a glass, it was in shades of dirty orange, but tasted refreshing and naturally sweet.Starter of the Day ($18.50++)
Burrata with pickled white peach and mint
The burrata was rich and creamy, served with the sweet and juicy peach. What a combination.Pork Chop ($28++)
Apples, green beans, kale and walnut salad
I was surprised by the huge serving, especially the large huge amount of greens on the plate. It was about half of the plate. The pork chop was sliced into strips which made it easy to handle for chewing. The pork chop was juicy and without any porky taste. The salad was lightly dressed and quite tasty but the serving was a bit too much for one.

Great service from the staff who often came around to check.

The restaurant was located at the ground floor of a HDB block. There was indoor air con and outdoor non air con dine in area, as well as private room. The place was packed and a bit noisy.Braised Ee Fu Noodles with Mushroom 鲜菇干烧伊面 ($11.80)
The flavourful golden brown egg noodles was made from wheat flour, braised to perfection and served in dry style with mushrooms.
Flavourful stir fried dish.

Golden Sauce Crab 招牌黄金蟹 （南瓜汁）Seasonal Pricing
The signature dish was created by Chef Niun Hock Leong and was the number one must try dish on the menu. It was served with deep fried buns ($1/ pc) which tasted when soaked up the rich creamy sauce.Hong Kong Kailan 香港芥兰 ($16)
Crunchy vegetables.Home-made Beancurd with Special Sauce 家帝豆腐 ($24)
A simple and nostalgic taste of home, made with chef's special sauce, served on a bed of chef's daily selection of vegetables.
The beancurd although deep fried, was soft in the mouth.Steam Fish Hong Kong style 港成䒱魚, using Parrotfish 青衣鱼
Steamed in superior soya sauce, this method of preparation retains the natural flavours of the catch, allowing one to fully appreciate the tender flesh of the fish.

The fish was sweet and meaty but it came at a high cost at $130.Vegetarian Fried Rice 斋炒饭 ($11.80)
Fragrant wok-fried rice, tossed with chinese mushrooms and carrots.
Look not bad.Roasted Chicken 脆皮烧鸡 ($24)
The meat was tender and flavourful.Crispy Cereal Prawns 香脆麦片鲜虾 ($48)
Crispy fried prawns coated with flavourful cereal bits
Like that the prawns were served de-shelled, with the cereal bits crispy around.
Coconut Pudding 椰子布丁 ($7.80)
A chilled silky-smooth pudding made from fresh coconut flesh and juice.
It was served topped with a scoop of coconut ice cream. The pudding was light and smooth.

For 2 tables, the bill came up to about $1008, which sounded a bit expensive considering the number of dishes ordered.