Cover Photo: Revolver

Revolver marries Indian cooking with world-class produce and spices to create a truly unforgettable dining experience

We all know that food tends to be a labour of love and a true expression of art and no one knows and embodies this better than Executive Chef Saurabh Udinia who helms the newly opened fiery grill, Revolver.

Revolver is the latest in a slew of trendy restaurants to make its home along Tras Street. It is a unique restaurant that embraces the fire of Indian cooking sensibilities, world-class premium produce and carefully selected global spices to create a progressive and unforgettable dining experience.

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When you enter the cosy restaurant, the first thing you will notice is the design which was conceptualised by hospitality design veterans, Matthew Shang Design Office. 

Revolver boasts a bold yet refined interior that creates a vibrant atmosphere. Copper accents are married beautifully with metallic black and grey tones to add a sleek, industrial edge.  

Its gorgeous sunken open kitchen also immediately draws the eye and allows guests sitting anywhere in the restaurant a clear view of the hard work going into their food. It is framed by a ziggurat-like copper hood and even offers guests front-row action with countertop seats. 

With its custom-built woodfired grill and hand-built Tandoor, guests can watch as premium meats, seafood and vegetables alike are charred to perfection.

The grill itself has three menus to guide diners through its array of modern and innovative dishes along with a sommelier who is well equipped to take guests through its impressive wine, sake and cocktail list. 

To be able to appreciate the restaurant’s full potential, the nine-course experience menu is a spectacular feat that will take you through some of its best gastronomic works.

Some of the highlights from the menu consist of its charred, Boston lobster that is tossed with pepper garlic butter and flavoured with curry leaves. The dish is served in the shell and garnished with gunpowder dust and crisp curry leaves.

Another highlight are its Margra lamb chops which are chops that have been marinated for three days in mustard oil and Indian spices. After which, it is grilled over woodfire and served topped with lemon juice. 

However, a personal favourite would have to be its Kashmiri chilli spiced Wagyu scotch egg which is Wagyu mince served on a crisp potato nest with turmeric, chive aioli and finished with chilli oil and Revolver spice mix. You can opt to add briny caviar to your egg if you wish to amp it up.

The scotch egg pairs beautifully with its pulled pork and Gruyère kulchette which features Tandoor cooked flat bread stuffed with Gruyere and topped off with a pulled pork mixture which is flavoured with coconut milk and tamarind chutney.

If you are looking for something lighter, you can also opt for its eight-course discovery menu or its vegetarian menu which boasts an equally impressive gastronomic show.

All its menus however begin with Chef’s stuffed courgette flowers that are crammed with a creamy paneer cheese mash which is laced with cumin and onion and grilled over the woodfire. The menus all also end with a beautiful dessert that features aerated saffron cream served with a mix berry sorbet, fresh berries, almond tuille and garnished with crushed pistachios and green cardamon dust. 

Diners can also pair their meals with a three or five glass wine pairing menu that has been carefully curated by its expert wine sommelier. Unique, exciting and natural wines are also available by the glass and bottle. 

This entire impressive feat is helmed by award-winning Executive Chef Saurabh Udinia who is considered one of India’s youngest and most promising culinary talents.

Chef Saurabh has most notably worked at Indian Accent, which is known as one of India’s best restaurants as well as Farzi Cafe, an experimental modern spice bistro, Masala Library and Masalabar.

Yet, despite his impressive resume, Chef Saurabh remains humble and can be seen roaming the restaurant during meal times, introducing his dishes and even getting honest feedback from his guests which he reportedly takes very seriously. 

He is truly someone who cares about his food and takes immense pride in everything that is put out as well as the techniques which he incorporates. 

“There’s something about the fire and flavour of grilling that I’ve always loved – used correctly and with the right ingredients, it can create an intoxicating journey of flavours in just one mouthful,” Chef Saurabh said candidly before adding that he is currently dedicating a large amount of time to completely reinventing his already impressive show of dishes for his new menu.

The dining menus are expected to change every two months with the next instalment launching on November 1. 

Truly, Revolver is a restaurant you need to experience to be able to fully appreciate and with its revolving menus and innovative way of cooking, you are assured a new and facinating experience every single time. 


Revolver | 56 Tras St, S(078995) | 6223 2812

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