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30/05/2026
Meet the Bombay Elote.
Baby corn hits the grill until smoky and charred, then gets dressed up with finger lime for bursts of brightness and a shower of polenta chaat for crunch in all the right places.
Sweet. Tangy. Smoky. Crunchy.
29/05/2026
Billecart-Salmon chilling at the table.
A brunch spread made for sharing.
And absolutely nowhere else to be.
Champagne Superstar Brunch
Every Saturday | 12PM — 4PM
27/05/2026
Built on Maker’s Mark. Lifted with BRU. Finished with Angostura.
Our BRU O Fashioned is bold, warm and made for long conversations over dinner.
Reserve via link in bio.
26/05/2026
This long weekend, take your time.
Order too much.
Stay for dessert.
Stretch dinner into the night while the table keeps finding excuses not to leave.
We’re open on 27 May and 1 June for the kind of holiday plans worth dressing up for.
23/05/2026
The secret to a great veg alternative?
Treating it like the star of the dish, not the substitute.
Chef Raj shares what really goes into creating dishes that hold their own at the table.
17/05/2026
Happy Hour at Firangi Superstar
Cocktails, dim lights, louder conversations, and the realisation that nobody at the table’s leaving before dinner. 🍸
Every Monday - Friday | 5.30PM to 7PM
16/05/2026
AWADH WE GO - veg edition
a smoky little love letter to Awadhi flavours, written in stuffed portobello kofta and nihari jus.
10/05/2026
Watch the pour, the stir, the finish.
Bru O’Fashioned — where sweetness meets depth,
and bitterness lingers just enough.
09/05/2026
Soft naan, layered with black garlic.
Deep, mellow, quietly intense.
The kind of indulgence that lingers.
08/05/2026
The room glows differently after the first pour of Billecart-Salmon.
Conversations get flirtier.
Brunch gets longer.
And somebody’s already saying, “we should do this every weekend.”
Champagne Superstar Brunch
Every Saturday | 12PM — 4PM
01/05/2026
Part I — The making of The Nut Kraken.
Watch Chef Raj as it begins to take shape —
octopus kissed by fire,
coconut chips waiting in the wings.
A little heat. A little patience.
And then, it unfolds.
25/04/2026
Iberico, kissed with smoke. Chilli that builds, not shouts. Crisp where it counts.
Deep. Warm. Slightly dangerous.
Just the way we like it.
WE’RE GOAN-ING TO PORTO!
21/04/2026
The Mother of All Brunches is here.
At her table, there was always more than enough.
More food. More stories. More reasons to stay a little longer.
This time, we take over.
The table is already set —
colour, spice, heat, and something sweet to follow.
Cocktails that keep pace, one after the other.
She sits back.
You take care of the rest.
10 May | 11am – 3pm
19/04/2026
A drink that feels like wet earth and warm nights.
Rum, hibiscus, and citrus drifting through something deeper—pineapple sweetness, cinnamon spice, lime pulling it all back into focus.
Somewhere between calm and chaos.
Monsoon in Goa doesn’t ask. It arrives.
18/04/2026
Step in — and the scene shifts.
A train carriage hums through the space.
A jungle unfolds in unexpected corners.
Velvet, brass, shadows — each room opening into a world of its own.
Service flows effortlessly — intuitive, precise, always in sync.
Plates arrive with purpose — layered, surprising, impossible to ignore.
Drinks glow, swirl, linger… then disappear too soon.
Slightly surreal.
Quietly indulgent.
A dining experience that stays with you, long after the scene fades.
17/04/2026
It doesn’t ask for attention.
It keeps it.
Gulshan Sapphire, layered with dry vermouth,
jasmine and elderflower drifting into apricot—
anise, just enough to make you lean in.
12/04/2026
WE’RE GOAN-ING TO PORTO!
Smoky Iberico, slow chilli heat, crispy edges in all the right places.
Rich, a little reckless—
exactly how it should be.
11/04/2026
When Chef Vicky Ratnani takes over, the experience shifts.
Sindhi cuisine takes centre stage.
Rich in flavour and layered in story, brought to life within a setting that surrounds you from the moment you arrive.
The food.
The room.
The energy.
Come for the Chef.
Stay for what lingers after.
The Sindhi Supper Club by Vicky Ratnani
22–24 April
5.30pm onwards
Reserve via link in bio.
10/04/2026
Monsoon in Goa
Hibiscus, citrus, a touch of spice—
it draws you in, then lingers.
Light at first. Deeper with every sip.
Order it once. Then again.
06/04/2026
A dish that plays both sides.
Fire and softness.
Sea and spice.
The Nut Kraken.
04/04/2026
Floral, held close.
Apricot unfolds. Anise stays.
Not quite the martini you know.
Gulshan Sapphire.
03/04/2026
You showed up fast.
So we opened up more.
Extended to 24 April.
Three nights of bold Sindhi flavours, poured into a Firangi Superstar experience — vibrant, layered, and just a little indulgent.
Book it before it disappears. Again.
31/03/2026
Lunch at Firangi Superstar.
A little chaos in the air.
Spice unfolding in layers.
Indulgence, just beneath the surface.
Everything deliberate —
even the way the room fills around you.
Address
20 Craig Road
Singapore
089692
To get to the Indian restaurant on Craig Road, you can take the MRT and alight at Tanjong Pagar MRT Station. From there, take Exit A and walk towards Craig Road for about 5-7 minutes.
If you are driving, you may park along Craig Road or in nearby parking lots such as the one at China Square Central or The Pinnacle @ Duxton.
Opening Hours
| Monday |
12:00 - 15:00 |
|
17:30 - 00:00 |
| Tuesday |
12:00 - 15:00 |
|
17:30 - 00:00 |
| Wednesday |
12:00 - 15:00 |
|
17:30 - 00:00 |
| Thursday |
12:00 - 15:00 |
|
17:30 - 00:00 |
| Friday |
12:00 - 15:00 |
|
17:30 - 00:00 |
| Saturday |
17:30 - 00:00 |
Alerts
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What people say
Indian restaurants are known for their rich and flavorful cuisine, and Firangi Superstar on Craig Road in Singapore is no exception. This restaurant offers a unique twist on traditional Indian dishes, making it a must-visit for foodies looking for something new.
One of the standout features of Firangi Superstar is their cocktail menu. Guests rave about the Curry Leaf Negroni, which combines juniper, bitter orange, sweet vermouth, and a hint of curry leaf to create a truly unforgettable drink. The extensive whiskey collection is also worth mentioning, with over 25 different bottles to choose from.
But it's not just the drinks that impress at Firangi Superstar. The Cheezi Freezi cuetakes are described as "incrediblicious" by guests, with a creamy tomatoey flavor that's both exciting and satisfying. And for those looking for something lighter, the Tomato Gazpacho and Pepper Confit make for perfect starters.
Overall, Firangi Superstar is a fantastic addition to Singapore's dining scene. With its unique take on Indian cuisine and impressive drink selection, it's sure to become a favorite among locals and tourists alike.
