RFK Cuisine · Indian · Singapore
Best Indian Restaurants in Singapore 2026
Indian · Singapore · 6 rooms ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 20, 2026 · Updated June 20, 2026
Two Michelin stars now hang over a shophouse on Keong Saik Road, and the chef who earned them, Mano Thevar, trained under Guy Savoy in Paris before he plated a single Chettinad curry. That is the new top of Indian food in Singapore — fine dining that takes Tamil and North Indian cooking as seriously as any French kitchen takes its own. But the foundation is older and a few streets north: the fish head curry and dosai of Little India, where Singapore's Indian food has lived since long before the guide arrived. Six rooms, ranked from a S$250 tasting menu to a S$10 banana-leaf meal, on the cooking, the room and the value.
1.Thevar
Singapore's only two-star Indian kitchen, French technique on Tamil spice; book two weeks out for the most ambitious Indian meal in the city.
Thevar, the shophouse counter on Keong Saik Road, is the high point of Indian cooking in Singapore — two Michelin stars, awarded in 2025, from chef Mano Thevar, who grew up in Penang and trained under Guy Savoy before opening here. His menu folds Indian spice into European technique without losing the punch: Chettinad chicken roti, Brittany lobster in a curry beurre blanc, dishes that read modern but hit with real heat and depth. The room is small and intimate, the cooking lighter than traditional Indian but never timid. It is the Indian restaurant to book when the occasion deserves the best the cuisine can do anywhere in Asia. Reserve a week or two ahead on Chope.
Reserve on Chope; the tasting menu, the Chettinad chicken roti and the lobster curry.
2.Revolver
Wood-fire modern Indian from a Delhi-born grill master; book for tandoor-charred cooking that won its own Michelin star in 2022.
Revolver, on Tras Street near Tanjong Pagar, is the city's other serious modern-Indian kitchen and earned a Michelin star in 2022 under Delhi-born chef-owner Saurabh Udinia. The whole restaurant is built around fire — a hand-built tandoor, a binchōtan grill and a custom wood-fired hearth in an open kitchen the counter looks straight into — and the cooking is bold, smoky and progressive without tipping into gimmick. Where Thevar leans French and refined, Revolver leans char and intensity, a different and equally convincing argument for what contemporary Indian can be. The tasting menu is the way in. Book one to two weeks ahead through the restaurant.
Reserve direct; the wood-fire tasting menu and whatever comes off the tandoor that night.
3.The Song of India
The grande dame of Singapore Indian, in a Scotts Road bungalow; book for polished North Indian and the city's first-ever Indian Michelin star.
The Song of India occupies a white colonial bungalow at 33 Scotts Road, and it holds a particular place in the city's history as the first Indian restaurant in Singapore to win a Michelin star. Chef Manjunath Mural has led the kitchen since it opened in 2006, cooking refined North Indian — rich Mughlai curries, tandoori worked to order, a kitchen that reaches across the subcontinent — in a setting of crisp linen and garden seating that the fashionable shophouse rooms do not try to match. It is the grown-up, special-occasion North Indian room, the one for a celebration that wants a tablecloth and a wine list. Reserve for dinner; the garden tables go first.
Reserve on the restaurant site or OpenTable; the tandoori platter and a Mughlai curry.
4.Rang Mahal
Old-school Indian luxury with chandeliers and ghazal music; book for a formal North Indian banquet that has run since 1971.
Rang Mahal, on the third floor of the Pan Pacific hotel in Marina, has served fine-dining Indian since 1971 and still does it the grand way — crystal chandeliers, white tablecloths, live ghazal music on some evenings. Chef Milind Sovani, who once cooked for Indian prime ministers and launched The Song of India before this, runs a menu that modernizes the classics: a tomato saar, a tandoori fondue of kebabs with naan cubes and makhni sauce, the kind of theatrical North Indian luxury Singapore's hotel dining built its name on. It is more old-school than the starred rooms, and that is the appeal. Book ahead for dinner, and aim for a ghazal night.
Reserve on OpenTable; the tandoori platter, the tomato saar and a ghazal-night table.
5.Muthu's Curry
Singapore's defining fish head curry, served since 1969; walk in to Race Course Road for the dish every visitor should eat once.
Muthu's Curry at 138 Race Course Road is the Little India institution that made fish head curry famous — a whole red snapper head simmered in a tamarind-and-spice gravy with okra and aubergine, fiery and sour and built to be shared over rice or a banana leaf. The restaurant has cooked it since 1969 and consolidated to this single flagship, a big, busy 350-seat room that runs through North Indian tandoori and breads alongside the South Indian core. It is casual, walk-in and a fraction of the fine-dining price, and the fish head curry is one of the genuine must-eats of Singapore. Order it for the table and bring an appetite.
Walk in, no reservations needed midweek; the fish head curry, to share, with extra rice.
6.Komala Vilas
Little India's beloved vegetarian institution since 1947; walk in to Serangoon Road for dosai, thali and South Indian coffee on the cheap.
Komala Vilas, at 76 Serangoon Road, has fed Little India South Indian vegetarian food since 1947, when Murugiah Rajoo opened it after arriving from India as a teenager. Three generations on it is still the place for crisp dosai, a thali meal served on a steel tray, and strong filter coffee — vegetarian, inexpensive, and packed with families and regulars. It is the opposite end of the spectrum from Thevar in every way except quality: this is everyday Indian cooking done with the same care, for under S$20 a head. For a real taste of how Singapore's Indian community actually eats, this is the table. Walk in; expect a short wait at peak meals.
Walk in, cash or card; a masala dosai, a vegetarian thali and a South Indian coffee.
How Singapore eats Indian
Indian food in Singapore runs on two tracks. The first is Little India — the streets around Serangoon and Race Course Roads, where Tamil and South Indian cooking has lived since the 19th century: dosai and thali meals eaten on banana leaves, the famous fish head curry, sweet shops and vegetarian canteens, all casual, cheap and walk-in. The second is the fine-dining tier that has exploded since the Michelin Guide reached Singapore in 2016, with Thevar, Revolver and The Song of India turning Indian cuisine into tasting-menu cooking that competes with any kitchen in the city. The two could not look more different, and the city is richer for holding both.
Practicalities: the hawker-and-canteen end is cash-friendly and needs no booking, while the starred rooms book one to three weeks ahead on Chope and direct. Service charge of 10 percent plus GST is standard and usually printed on the bill, so tipping on top is not expected. For the wider field, compare the global picture in the best Indian restaurants worldwide guide, read the London Indian scene for the other great diaspora city, and map the rest of town through the Singapore dining guide.
Where not to book
Skip these for real Indian
The hotel-buffet "Indian night" with steam-tray curries. Several resort and convention hotels run a generic curry buffet at a markup tied to the address, with none of the freshness of a Little India kitchen or the craft of the starred rooms. Eat at Muthu's Curry or Komala Vilas instead for a fraction of the price.
Thevar or Revolver if you want a quick, cheap, casual meal. Both are small tasting-menu rooms built for a long, paced dinner, not a fast curry. For everyday Indian on a walk-in, head to Little India; for a sit-down classic without the tasting-menu commitment, book The Song of India.
Frequently asked
What is the best Indian restaurant in Singapore?
Thevar on Keong Saik Road is the city's best, a two-Michelin-star room where chef Mano Thevar marries Indian spice to French technique in dishes like Chettinad chicken roti and Brittany lobster in curry beurre blanc. For wood-fire modern Indian, Revolver on Tras Street earned its own Michelin star; for old-school North Indian fine dining, The Song of India in a Scotts Road colonial bungalow won Singapore's first Indian star. Thevar is the answer for an occasion.
Where is the best Indian food in Little India, Singapore?
Race Course Road and Serangoon Road are the heart of it. Muthu's Curry at 138 Race Course Road has served its famous fish head curry since 1969, and Komala Vilas at 76 Serangoon Road has run South Indian vegetarian dosai and thali meals since 1947. Both are casual, walk-in and a fraction of the fine-dining price. Little India is where Singapore's Indian food began and where the everyday best of it still is.
How much does Indian food cost in Singapore?
The range is wide. A banana-leaf meal or a dosai in Little India runs S$8 to S$20 a head; a fish head curry to share at Muthu's lands around S$35 to S$45. Sit-down fine dining at Rang Mahal or The Song of India runs S$70 to S$120. At the top, the tasting menus at Thevar and Revolver run roughly S$200 to S$300 before pairings. You can eat superbly in Little India for under S$20 or make a tasting-menu night of it.
Which Indian restaurants in Singapore have a Michelin star?
Thevar holds two Michelin stars, awarded in 2025 — the highest any Indian restaurant has reached in Singapore. Revolver, the wood-fire contemporary Indian room on Tras Street, earned a Michelin star in 2022. The Song of India on Scotts Road won the city's first Indian star and remains its grande dame of North Indian fine dining. Singapore's Indian scene has gone from one star to several in a few short years.
Do you need a reservation for Indian food in Singapore?
At the top, yes. Thevar and Revolver are small tasting-menu rooms that book one to three weeks ahead on Chope or their own platforms, and Rang Mahal and The Song of India take reservations for dinner. The Little India institutions — Muthu's Curry and Komala Vilas — are walk-in, with a wait at peak times rather than a booking. For a weekend table at the starred rooms, reserve as early as you can.
More Indian, by city
More from RFK
Browse the full Singapore dining guide, compare the global field in the best Indian restaurants worldwide, read the London Indian guide, plan a two-star night for an anniversary at Thevar, or open the full RFK cuisine index.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy, Chope or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.