At Tiga in The Leela Hyderabad, it’s all about celebrating one of the best of Singaporean, Malaysian, and Chinese cuisines. ‘Tiga’ means ‘three’ in Malay, and this fine-dining restaurant lives as much as its title, curating a menu that highlights signature dishes from every of the three areas, alongside sensible fusions that mirror a trendy, pan-Asian strategy.
Tiga’s design incorporates the customary Asian patterns of pagoda and woodwork in a up to date fashion. The Yum Cha corners particularly are perfect for gathering with household and pals. Minimal use of color makes the earthy brown shine out towards the white ground.
The kitchen is helmed by Chef Albert Rayan (from Singapore) and Chef Shah (from Malaysia), who carry a refreshingly clear and up to date take to conventional flavours. Think elegant plating and restrained but daring profiles. The amuse-bouche is spicy mango bits on crisp toast. Table snack? Salted boiled peanuts.
Lamb Rendang
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Special Arrangement
As we chatted, a bowl of soup was positioned earlier than me — although it appeared dry. Chef Albert reached for a kettle and poured within the broth. Chicken soup for the soul, certainly. Herbal, soothing and with out cornflour — a delicate steadiness between a clear soup and a broth, and one thing I might not thoughts as a dinner staple. It was adopted by hen satay, fantastically chargrilled and tender.
Singapore’s wealthy culinary heritage — Chinese, Malay, Indian, and Peranakan — shines via in icons like chilli crab and Hainanese hen rice. Tiga’s menu nods to those, alongside with nasi lemak and lamb rendang.
Tiga offers a Yumcha menu
| Photo Credit:
Prabalika M Borah
Chef Shah, Tiga’s Chef de Cuisine, says, “We’ve put in a lot of work to bring our food philosophy to life. Teaching the team how a rendang should taste exactly like it would in a Malay home took time.” Their efforts present. The lamb rendang, served with fried rice, had a hearty texture and was flavourful with out being overwhelming.
More snacks arrived mid-meal — crab crackers this time — earlier than the Peking duck wraps. These are a deal with for duck lovers, wealthy sufficient to skip the accompanying dip. Dimsum and siu mai samplers had been additionally introduced out — bite-sized, mild, and rapidly devoured.
While I used to be tempted to ask for the laksa and chilli crab, I made a decision to save lots of them for one more go to. Dessert was up subsequent.
Singaporean river mud cake
| Photo Credit:
Prabalika M Borah
I used to be served a kaffir lime and bitter chocolate petit gâteau — mild, citrusy, not too candy — and a Singaporean river mud cake, wealthy and gooey, excellent for chocoholics. I polished off the latter very quickly. Did I nonetheless remorse not ordering the laksa? Absolutely. But that simply offers me an excuse to return.
Published – May 31, 2025 11:50 am IST
