Firangi Superstar

Firangi Superstar A Foreigner's Love Letter to India

It starts with banana mousse.Then the spiced chocolate gets involved.Then the banoffee fritters arrive — and everything ...
14/06/2026

It starts with banana mousse.
Then the spiced chocolate gets involved.
Then the banoffee fritters arrive — and everything else becomes a distant memory.
Some endings are better than the beginning.

13/06/2026

Chef Raj wears many hats.
Father. Chef.

This Father's Day, he's inviting fellow dads and the families who love them to pull up a chair, pour another round, and make a few more memories around the table.

21 June 2026 | 12pm–4pm
Reserve via link in bio.

12/06/2026

The next chapter isn't plated. It's poured.

Introducing our new drinks menu — layered with intrigue, rich in character, and crafted for stories worth retelling.

Come in. Raise a glass. Let the evening unfold.

Reserve your seat. Link in bio.

Celebrate the OG SuperstarThis Father's Day, join us for a special edition of Firangi Superstar's signature brunch, feat...
10/06/2026

Celebrate the OG Superstar

This Father's Day, join us for a special edition of Firangi Superstar's signature brunch, featuring welcome snacks, sharing starters, your choice of main, desserts for the table, and a line-up of brunch cocktails and pours to keep the afternoon going.

Good food, great company, and an excuse to get the whole family around one table.

21 June 2026
12pm–4pm

Reserve via link in bio.

08/06/2026

Every great story gets a new chapter.
Ours arrives 11 June — vivid, a little outrageous, and entirely our own.
Come in. Sit down. Let it begin.

Reserve your seat. Link in bio.

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.

Billecart-Salmon chilling at the table. A brunch spread made for sharing.And absolutely nowhere else to be.Champagne Sup...
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

Built on Maker’s Mark. Lifted with BRU. Finished with Angostura.Our BRU O Fashioned is bold, warm and made for long conv...
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.

This long weekend, take your time.Order too much.Stay for dessert.Stretch dinner into the night while the table keeps fi...
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

AWADH WE GO - veg editiona smoky little love letter to Awadhi flavours, written in stuffed portobello kofta and nihari j...
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.

Soft naan, layered with black garlic.Deep, mellow, quietly intense.The kind of indulgence that lingers.
09/05/2026

Soft naan, layered with black garlic.
Deep, mellow, quietly intense.
The kind of indulgence that lingers.

The room glows differently after the first pour of Billecart-Salmon.Conversations get flirtier.Brunch gets longer.And so...
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!

The Mother of All Brunches is here.At her table, there was always more than enough.More food. More stories. More reasons...
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

A drink that feels like wet earth and warm nights.Rum, hibiscus, and citrus drifting through something deeper—pineapple ...
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.

It doesn’t ask for attention.It keeps it.Gulshan Sapphire, layered with dry vermouth,jasmine and elderflower drifting in...
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.

WE’RE GOAN-ING TO PORTO!Smoky Iberico, slow chilli heat, crispy edges in all the right places.Rich, a little reckless—ex...
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.

Address

20 Craig Road
Singapore
089692

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

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