PHOTOGRAPH: Shahi Maharani
Of the eight types of mithai (from $40+ for 16 pieces) at Shahi Maharani, the Coconut Almond ladoo (above left) is new. The white spheres are made with almond powder, sugar syrup and coconut flakes, before being dusted with desiccated coconut.
Other popular flavours are Mango Surprise, a blend of white chocolate, milk and mango essence; and Chocolate & Hazelnut – a festive take on Ferrero Rocher, with hazelnut powder, sugar syrup and dark chocolate rolled in a ball and coated with crushed hazelnuts.
Where: 03-21B Raffles City Shopping Centre, 252 North Bridge Road
Open: Noon to 2.30pm, 6.30 to 10.30pm daily
Info: Call 6235-8840 or go to www.shahimaharani.com, order two working days in advance, till Oct 30
PHOTOGRAPH: Rang Mahal
The restaurant offers five flavours, two of which are new. They are vanilla and almond burfi coated with coconut flakes; and mixed nuts with dates that are chock-full of roasted almonds, pistachios and cashews.
The other flavours are roasted acacia crumble with cashew nuts and spices; pistachio sprinkled with gold dust; and pureed mango dressed up in silver leaf.
Prices start at $65+ for 21 pieces. The Premium Box (above, $108+ for 40 pieces of mithai and four savoury snacks) comes in an elegant flower-themed box.
Where: Rang Mahal: Level 3 Pan Pacific Singapore, 7 Raffles Boulevard; and Table by Rang Mahal: Naumi Hotel, 41 Seah Street
Open: Rang Mahal: Noon to 2pm, 6.30 to 10.30pm daily; Table by Rang Mahal: 11am to 11pm daily
Info: Call 6333-1788 (Rang Mahal) or 6403-6005 (Table by Rang Mahal) or go to rangmahal.com.sg, order at least four working days in advance, till Oct 30
PHOTOGRAPH: Yantra by Hemant Oberoi
Veteran chef Hemant Oberoi has come up with two new flavours. Keseriya Apple is a hand-moulded apple-shaped burfi made with ground almonds and saffron and painted with saffron water. The other newcomer is Chequered Burfi (above), a tapestry of hazelnut, pistachio, almond and cashew nuts.
The restaurant sells four other flavours. Popular flavours are the Besan ladoo, which has Bengal gram flour, sugar and green cardamom powder; and Pista Sona Burfi, which has ground pistachios. Prices start at $39 for 12 pieces.
Where: 01-28 Tanglin Mall, 163 Tanglin Road
Open: Noon to 3pm, 6.30 to 10pm (weekday); noon to 3pm, 6.30 to 10.30pm (weekend)
Info: Call 6836-3088 or go to www.yantra.com.sg, order two days in advance, till Oct 29
PHOTOGRAPH: Punjab Grill
Four out of its six mithai flavours are new. Three of the new flavours are Darjeeling green tea and pistachio katil perfumed with fennel; blueberry burfi (above) made with cashew powder and cardamom; and macadamia nuts and saffron swirl roll with rose-petal marmalade.
The fourth new flavour may entice fans of motichoor ladoo. It is a contemporary version of the sweetened chickpea flour ball, refashioned in a cube and topped with roasted flaxseed.
Prices start at $68 for 18 pieces.
Where: B1-01A The Shoppes at Marina Bay Sands, 2 Bayfront Avenue
Open: 11.30am to 3pm, 6.30 to 11pm daily
Info: Call 6688-7395 or go to www.punjabgrill.com.sg, till Nov 1
PHOTOGRAPH: The Song of India
The one-Michelin-starred restaurant continues to get inventive with its mithai. This year, three out of six flavours (above, from $39+ for 15 pieces) are new.
One of them is Mandarin orange fused with ginger, saffron and melon seeds. For chocolate fans, there is the dark chocolate, macadamia nut and almond mithai that is lifted by a sprinkle of cardamom.
And inspired by the betel nut leaf, which is usually chewed as a mouth-freshener and digestif, chef Manjunath Mural has combined it with green apples and pistachios.
Where: 33 Scotts Road
Open: Noon to 2.30pm, 6 to 11pm daily
Info: Call 6836-0055 or go to thesongofindia.com, till Nov 5