Swapping cold shrimp cocktail for spicy prawn tawa masala, Frangipaani caters to epicureans who prefer to stick to Southeast Asian cuisine. None the less, some of Chef Ghanshyam Singh Gusain's creations see inventive twists. Take the chicken tenderloin encased in a 'cloud' of whipped egg white, for instance, or the tart containing gajar ka halwa, a traditional Indian sweet containing juicy carrots.
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