Royal Maharaja Feast at Kwee Zeen

Sofitel Singapore Sentosa Resort & Spa never fails to amaze with its unique offerings. A firm favourite with my family (including my pet for the furkid staycation) for its relaxed resort vibe, it allows you to feel like you’ve stepped out of Singapore without actually doing so. 

Though The Cliff draws in crowds for its endless sea views, it is Kwee Zeen which has an ace up its sleeve. Lovers of Indian food will be royally pleased with the Maharaja Feast. Conceptualised by Chef PremKumar Jeyaraman, fondly known as Chef Prem, the Royal Maharaja Feast is a mix of North and South Indian dishes, largely tandoori and Mughlai offerings. 

I visited Kwee Zeen recently to try out the Maharaja Feast, which has to be ordered at least 24 hours in advance as it requires hours of preparation. With great anticipation, I made sure I skipped lunch so that I could do the meal justice. Not that it helped. I barely made a dent. The portion is truly ‘Maharaja’ or king-size. The feast for 2 can easily be enjoyed by 3 diners whereas the feast for 4 people can feed 5-6 voracious eaters. 

The meal started with a chilled glass of Mango Lassi. A staple in Northern India during summers, Mango Lassi is a yoghurt-based beverage that helps you cool down in the hot tropical weather. You can enjoy endless refills of the free-flow Mango Lassi when you order the Maharaja Feast. 

This was swiftly followed by the feast itself, a platter that took my breath away. A gigantic platter piled high with meats, rice, curries and more, it was all beautifully plated atop banana leaves sourced directly from the resort’s grounds. Sustainability has been given deep thought here, as well as an ode to the traditional South Indian eating style where food is served on individual banana leaves. This tradition has its roots in ancient Indian culture wherein the hygiene of the food can be maintained with freshly plucked and cleaned banana leaves, which can also easily be wrapped up and thrown away after use. 

The platter included meats such as Tandoori Chicken, Lamb Chops and grilled Jumbo Prawns, all of which were cooked in an outdoor tandoori oven. The tandoor is a clay oven introduced to India by the Mughal dynasty. There is evidence of the tandoor being used to cook food in ancient Egyptian and Mesopotamian societies, though the Mughal king, Jehangir, brought the concept of a portable tandoor to India. It has, ever since, become an integral part of Punjabi cuisine, especially in the preparation of tikkas, kebabs and bread such as naan and tandoori roti.

I started my meal with the Aalu Chaat, a lip smacking street food dish made with potatoes, yoghurt, tamarind chutney and pomegranate. Chef Prem has captured the characteristic flavours of a chaat well in this dish and it is the perfect way to begin this feast. The Kachumber Salad served with it is more of an accompaniment to the meats and should be eaten thus. 

Of the meats, the salmon tikka was especially delicious. Perfectly flaky, the fish was marinated in spices and cooked in the tandoor to lend it a smokiness. It is easy to overcook a fish tikka in a tandoor, but the Maharaja Feast nails it. The Lamb Chops were another star item, slathered with a thick masala, perhaps slightly spicy for a milder palate but perfectly seasoned to appease adventurous taste buds. The meats can be eaten with any of the chutneys served alongside - a minty green chutney, a sweet mango chutney or the yoghurt raita that goes a long way in tempering down spiciness should you not be accustomed to masala or chilli. I must say, however, that the food was prepared to cater to all palates, and was not spicy or too rich. If you prefer your meat spicy, please let the chef know in advance and they can customise the flavours to suit you. 

To cut through, there were also cauliflower and mushroom fritters, batter fried and served with mint chutney. The mushrooms were juicy and packed a punch, great to wash down with the Mango Lassi. Extra dishes, compliments of the chef included his signature Butter Chicken and depending on the day, either a sea bass curry or lamb curry. We tried the fish curry which was tempered with mustard seeds in South Indian style and cooked in a tangy onion-based gravy. It went well with the basmati rice served alongside, though the naan found favour with the Butter Chicken. Vegetarian guests can request a non-meat version of the feast too, though Paneer Tikka and Cauliflower and Mushroom Fritters are included in all versions of the Maharaja Feast. 

We ended the meal on a sweet note with Gajar ka Halwa, a slow-cooked dessert prepared with grated carrots, full cream milk and sugar. Typically served in the winter, it is a traditional pudding that is loved by kids and adults alike. The second dessert served as part of the feast, Gulab Jamun, is a crowd-pleaser. Fried balls of dough soaked in sugar syrup, it is not uncommon for those with a sweet tooth to gobble up two or three of these.     

I ended the feast by sipping on masala chai, India’s milk tea infused with spices and ginger. After being served a royal feast like this, it’s difficult to make my peace with individual-sized portions elsewhere! Go with a huge appetite, you’ll need it. 

Available from Sundays to Thursdays, from 6 pm at Kwee Zeen, the Royal Maharaja Feast is popular for birthdays, family gatherings and even for wedding proposals. It is priced at $88++ for two diners and $168++ for four diners. As the feast takes time to prepare, a 24-hour advance reservation is required.