As Head Chef of Firangi Superstar, Raj has become one of the leading voices in Singapore's modern Indian dining scene despite never having trained in an Indian kitchen. Instead, his journey has been shaped by curiosity, beginning in the Michelin-starred kitchens of CUT by Wolfgang Puck before leading multiple concepts at Andaz Singapore. Today, he brings that same openness to Firangi Superstar, where Indian flavours meet global influences in unexpected, joyful ways.
For Singapore After Dark, Chef Raj brings highlights from Firangi Superstar to 67 on Scotts, presenting dishes that reflect both his Tamil heritage and the experiences that have shaped him as a chef. Childhood memories sit comfortably alongside contemporary techniques, creating a menu that is playful, personal and unmistakably Singaporean.
In this one-night-only dinner, Chef Raj will present a specially crafted menu inspired by the journeys, cultures and conversations that have influenced his cooking. Each course explores how traditions evolve when they cross borders, proving that innovation doesn't replace heritage, instead, builds upon it.
An Exclusive Dinner with Chef Raj Kumar – Saturday 22nd August
This Is Also Not Aloo Gobi (v)
Romanesco cauliflower, spiced potato foam, cashew-raisin vinaigrette
NV House of Arras, Brut Elite
Koko's Cure For The Sol
Cured kingfish, coconut, kokum, citrus
2024 Santa Cristina, Umbria Bianco
Coastal Highlands
Malabar crab cutlet, tomato relish, Kashmiri chilli
2025 Chateau d'Esclans, Whispering Angel
Back In The Saddle Lamb
Tandoori spiced lamb, confit garlic, curry leaf
2021 Emiliana, Coyam
Rhum Baba Jamun
Orange curd, Chantilly cream
2019 Château Coutet, 1er Grand Cru Classé
67 on Scotts
Saturday 22nd August
19:00 - 21:30
Dinner only: $88++ per person
Wine Pairing: Available for an additional $58++ per person