Thevar

Penang-born chef Mano Thevar has firmly anchored Thevar as a cornerstone in the local dining scene. The intimate 28-seat space radiates warmth, complemented by a three-seat chef’s table and an upstairs private dining room. Thevar’s cooking is daring, inventive and deeply personal—blending European techniques with Indian spice traditions inspired by his Malaysian roots and global journeys. The Experience menu showcases premium ingredients through highly imaginative lenses. Highlights include the crispy scale amadai with a bright yuzu ishtu and Spanish octopus paired with a silky Koshihikari khichdi—effectively balancing innovation with a deep respect for heritage. The Mysore spiced rack of lamb remains a signature showpiece; the meat is cooked to a perfect blush and accompanied by a delicately fragrant lamb biryani.