Revolver introduces new menu focusing on Intriguing Malabar and Punjab Recipes

Additional photos.

Here is all you need to know about visiting the very exclusive fire grill revolver SG. This open fire grill is intimate and lux. It is a small space with contemporary industrial chic interiors, housed in a charming tras street shop house. It is a legendary spot for an outing with friends. If you go with 6 people, ask for the couch. If you are 4 people or less siting at the counter right in front of the fire grill is a great experience. This is a must-visit spot for every foodie. The entire experience was sublime. But even if it were not, we would still go back just for the food itself.

Their concept is simple but hard to execute. In concepts like these it is hard to hide ingredients that are sub-par. Chef Saurabh Udinia mesmerises and hits all the right taste buds with his signature open fire cooking. The menu is revolving hence the name revolver. The consistent elements of the cooking are fire, char and bold flavours. Flavours that combine Indian cooking sensibilities with international flair and ingredients. It is an open fire grill with controlled intensities of smoke and fire.

We tried a very special, coveted, never seen before 10-course Full Calibre Anniversary menu. This menu is bespoke and would have to be requested prior to your visit, alternatively some of the sharing items would be made available as add-ons. This menu was a feast. It was as big as two meals into one. We were stuffed and skipped dinner.

The journey began with a glass of white the 2021 Pazo Senorans – Albarino, Spain. This was paired with the first 3 courses of this 10-course meal. The 1st course consisted of a beautifully presented bamboo snack box. Inside the snack box was an Aubergine Bread Pakora, Gambero Rosso Papadum and Otoro Tostada. We were pleasantly surprised by this unique flavourful box. It raised the bar very high for rest of the meal. We worried whether we would miss the first course once the next course arrives. Chef Udinia and his courteous, attentive, knowledgeable team lived up to the heightened expectations over the next 9 courses.

The second course consisted of Broccoli, Spiced Almond Espuma. This was made using the Indian tandoor technique of cooking in a special clay pot over charcoal. The charring was immaculate. The pinch of spice in the sauce of almond espuma worked wonderfully well with the charred broccoli.

The third course was terrific. It was paneer like never seen before. It was silky while having the cheesy goodness of melt in mouth paneer in every bite. The chef told us that this is no ordinary paneer. It is airflown twice a week from his hometown New Delhi. This course of Fresh Paneer, Konkon XO was divine. The sauce was similar to sambal but with a Goan twist. Created using the pickling methods that are a big part of the Indian cooking traditions.  

All the courses brought to fore Indian cooking methods, while the food still tastes international and can be characterised as open-fire grill, elevated fire cooking.

Next up we changed our wine to a refreshing Slovenian wine. This glass of 2020 Movia Rebula from Slovenia had all the flavour at the back. It went wonderfully with the next course of Corsican Seabass, Coriander & Dill. This fish was my favourite from the menu. It was a whole fresh fish cooked in front of us. The skin was made crunchy crispy while maintaining the moisture inside. The coriander and the dill added balanced flavour. It was just the right amount of flavour. The sip of this fruity second wine, complimented this course.

Then arrived the Alaskan King Crab Pepper Fry. The meat was easy to remove, and you don’t need to use your hands unless you really want to for the whole experience of crab. I enjoyed this dish and the fact that for once I could look dainty while eating crab. A bucket-list item that is now achieved.

Then we had a mango sorbet, which was much needed and acted as a palate cleanser while moving to a heavier course. The course served next was the highly sought-after Margaret River Tomahawk, ABC Sauces. Non red meat eaters do not despair. This is swappable with something else such as prawns. However, this was a star course on par with the fish and crab. Everyone at our table and beyond loved it. This was paired with the 2018 Jean Fournier, Marsannay Cuvee Saint Urbain, France.

Next, up was the Gorgonzola Kulchette, Lobster Ghee Roast. This was another wow moment. The blue cheese packed inside the little kulcha which is an Indian flat bread with the lobster ghee roast, was a fine combination. Each bite enticing you with another.

There was absolutely no space for dessert and then arrived the first dessert. This was the Kashmiri Saffron Cheesecake. The royal, rich aroma of saffron filled the air. We started this course with a small morsel and ended with leaving no morsel on the plate.

Then arrived the final dessert of chocolate and mango petit fours. This was spectacular the mango petit four took me back to my childhood. Eating this Indian dessert called aam papdi. The chocolates in the platter were very refined and elevated. It was a great way to end this meal.

They offer different degustation menus ranging from Lunch (sgd 99++), dinner the Discovery menu 6 course (sgd 139 ++) the Experience 8 course menu (sgd 199 ++) and Vegetarian 8 course  (sgd 149 ++) . The degustation can be supplemented with beverage pairing starting at sgd 75 for 3 glasses to sgd 150 for 5 glasses. Further, on offer are add-ons such as Australian Lobster Kulchette, Iberico Pluma Cafreal, Butter Chicken Kulchette, Mayura station and Fank Steak, Black Pepper & Port and Wagyu Scotch Eggs,

Reservations in advance recommended. Truly a lux experience. Highly recommend.