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“在我的北印度特色菜肴中，体验风味的温暖与美妙交响——佐以精心调配的新鲜现磨香料，唤醒每一道料理的灵魂。”
/ 主厨
沉醉于一场由屡获殊荣的主厨库尔迪普·内吉(Kuldeep Negi)精心打造的正宗北印度风味交响。无论素食或非素食选择，您都能与挚爱亲朋一同，在荻芬餐厅(Tiffin Room)的标志性定制铜制餐盒中，尽享这份馥郁醇香。
单品
Mera Dabba 专属餐盒
Jhinga Kebab & Nalli Roganjosh 金格烤虾 和 红烩羊膝
Lucknowi Murgh Biryani 勒克瑙鸡肉香饭
Mera Dabba
在新加坡莱佛士酒店最具历史意义的餐厅执掌近十载，来自印度的Kuldeep Negi(库迪普·内吉)主厨，将倍受喜爱的经典北印度菜肴带入焕然一新的蒂芬餐厅，并将其提升至全新的卓越境界。 深谙印度烹饪古老技艺的主厨Kuldeep，曾广泛游历北印度各邦，为其重新构思的菜单注入精髓。他引入了一系列令人瞩目的餐饮特色，包括桌边现场服务、印度节庆主题菜单，以及升级版的传统塔利套餐与叠盒用餐体验。
Few dishes capture the grandeur of India’s royal kitchens quite like biryani.
At Tiffin Room, the Jhinga Biryani unfolds in vivid layers — fragrant basmati rice folded with succulent prawns, accompanied by makhana salan and cooling raita. Each element of the dish intermingles to purposefully unearth aromas of spice and clarity of flavour.
This refined variation traces its lineage to the royal kitchens of Hyderabad, where the Nizams applied expansive culinary skills to elevate biryani into an expression of luxury.
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A newcomer to our new menu, Shaam Savera Kofta is a versatile all-day dining delicacy perfect for a quick snack or enjoyed as part of a lavish spread.
Paneer and spinach are rolled into rounded patties which are fried separately, then drenched in velvety-smooth tomato and cashew nut gravy. A tantalising interplay of sweet, tangy, and nutty notes best when paired with warm naan.
Stay tuned for more refreshed offerings on our new a la carte menu.
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A table prepared with intention deserves a meal worthy of attention.
Fine glassware catches the light and menus are set with care. Rattan textures, patterned textiles, and thoughtful place settings come together to frame the experience before the first dish arrives.
These touches draw from the dining traditions of India’s maharajahs, where hospitality was expressed through generosity, beauty, and thoughtful ceremony. Immerse yourself in finely-crafted flavours and an ambiance of heritage at Tiffin Room today.
Click the link in bio for reservations.
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The best meals are rarely eaten alone. At Tiffin Room, the table becomes a place of gathering, where servings of fragrant rice, warm breads, vibrant curries, and delicately spiced specialties invite diners to reach across the table and discover flavours together.
Guided by the finesse of Chef de Cuisine Kuldeep Negi, the experience draws from a long-held North Indian tradition of serving every meal in a communal spirit.
Here, flavours are savoured slowly and time is measured by meaningful moments. Reserve your table today. (Link in bio)
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The tiffin carrier, or dabba, is a symbolises the loving devotion of a daily home-cooked meal.
Across India, these tiered carriers have long travelled from kitchen to table, filled by mothers and wives who tirelessly prepare a nourishing meal, thoughtfully packed and sent on with affection.
In honour of this tradition, Tiffin Room presents custom-made copper Tiffin Boxes, handcrafted in India and arranged in four tiers. Polished to a warm glow, they arrive at the table bearing not just bold flavours, but heartfelt legacy.
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Evenings at Tiffin Room unfold beyond the dining room, into the courtyard framed by pedicured greenery. Beneath open skies the experience takes on a different rhythm: the air softens, conversation lingers, and aromas of North Indian cooking carry gently through the garden setting.
Reserve an al fresco table where our vibrant flavours are graced by the welcoming vibe of Raffles Hotel Singapore.
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As mango season arrives in full colour, the kitchen turns to a beloved classic - Mango Lassi.
Ripe mango is carefully sliced and folded into yogurt, then blended to a silken consistency. Naturally sweet and gently tangy, the drink is crowned with crushed pistachios for a gentle, nutty accent.
Vibrant and wonderfully soothing after layers of spice, enjoy a fresh serving to be savoured slowly after your meal.
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What is Chef de Cuisine Kuldeep Negi preparing this #TiffinTuesday?
Our Scallops Coconut Curry is presented as part of the hallmark Royal Mera Dabba experience, a dish that reflects the culinary influence of India’s coastal spice routes.
Hokkaido scallops are gently simmered in a curry of coconut milk, bruised lemongrass, and tamarind, perfumed with curry leaves and served alongside a coconut and cucumber salad. A harmony of land and sea, tradition and refinement.
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Hospitality at Tiffin Room is a shared rhythm.
From the calm focus of the kitchen to the assured grace of the dining floor, every movement is guided by care, precision and an unspoken understanding. A glance exchanged. A dish received and presented at just the right moment. A table set with intention.
The team operates with discipline and respect for tradition, shaping an experience that feels seamless, personal, and thoughtfully composed.
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A glimpse through history — the mirrored panels in our dining room draw inspiration from a defining element of Rajput and Mughal architecture, Jharokha. Derived from the Hindi word for “window” or “glimpse”, the Jharokha once adorned the halls of Rajput and Mughal rulers, allowing brief glimpses of queens and emperors as they observed courtly life in privacy.
Here, this architectural poetry captures a meeting of past and present as our team passes seamlessly from kitchen to table mirrored in soft light and polished historic interiors.
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The cherished ritual the tiffin box has long been woven into daily life across India — a humble yet ingenious vessel carrying home-cooked meals from kitchen to workplace, delivering nourishment packed thoughtfully in the early hours.
Elevated by our hallmark Mera Dabba experience, choose from a selection of comforting curries, delicately flavoured rice, tandoori breads, house-made chutneys and pickles, celebrating the simple pleasure of opening a meal prepared just for you. #TiffinTuesday
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A new spirit with a fresh perspective. Indri Trini is India’s award-winning and first triple-cask–matured single malt, crafted from hand-harvested six-row barley grown in Rajasthan. Aged across three distinct wood casks, it unfolds in layered notes of dried fruit, gentle spice, vanilla and toasted oak — a profile shaped by climate, craft and patience.
Its subtle smokiness and soft char complement our tandoori plates beautifully. Best enjoyed neat to appreciate its complexity, or on the rocks for a slower release of aroma.
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