Tiga at the leela hyderabad offers a menu with dishes from singapore, malaysia and china

Chef Shah at Tiga, The Leela Hyderabad | Photo Credit: Prabalika M Borah #Frames of India Shot on OnePlus

At tiga in the leela hyderabad, it is all about celebrating the best of singaporean, malaysian, and chinese cuisines. ‘Tiga’ means ‘three’ in malay, and this fin-dining restaurant lives up to its name, curating a menu that highlights signature dishes from each of the three regions, along fusions Approach.

Tiga’s design incorporates the customry asian patterns of pagoda and woodwork in a contemporary style. The yum cha corners especially are ideal for gathering with family and friends. Minimal Use of Color Makes The Earthy Brown Shine Out Against The White Floor.

The kitchen is helmed by chef albert rayan (from singapore) and chef shah (from malaysia), who brings a refreshing a refreshly clean and contemporary take to traditional flavours. Think Elegant Placing and Restrained Yet Bold Profiles. The amuse-bouche is spicy mango bits on crisp toast. Table Snack? Salted boiled peanuts.

Lamb Rendang | Photo Credit: Special Arrangement

As we chatted, a bowl of soup was placed before me – Thought it appeared dry. Chef albert reached for a kettle and poured in the broth. Chicken soup for the soul, indeed. Herbal, soothing and without cornflour – a delicate balance between a clear soup and a broth, and someating I would not mind as a dinner staple. It was followed by chicken satay, beautifly chargrled and tender.

Singapore’s Rich Culinary Heritage – Chinese, Malay, Indian, and Pranakan – Shines through in icons like chilli crab and hainanese chicken rice. Tiga’s menu nods to these, along with nasi lemak and lamb rendang.

Tiga offers a yumcha menu | Photo Credit: Prabalika M Borah

Chef Shah, Tiga’s Chef De Cuisine, Says, “We’ve put in a lot of work to brings our food philosophy to life. Teaching the team how a rendang should live taste exactly Like in a Malay House It WOLD TOKE TOOOLD TOKE TOKE TOKE TOKE Their efforts show. The lamb rendang, served with fried rice, had a hearty texture and was flavourful with being overwhelming.

More Snacks Arrived Mid-Meal-Crab Crackers This Time-Before the Peking Duck Wraps. These are a treat for duck lovers, rich enough to skip the consompanying Dip. Dimsum and Siu Mai Samples WERE BROUST OUT-Bite-Sized, Light, and Quickly Devoured.

While I was tempted to ask for the laksa and chilli crab, I decided to save them for another visit. Dessert was up next.

Singaporean River Mud Cake | Photo Credit: Prabalika M Borah

I was served a kaffir lime and bitter chocolate petit gâteau – Light, Citrusy, Not Too Sweet – and a Singaporean River Mud Cake, Rich and Goey, Perfect for ChocoHOLICS. I polished off the latter in no time. Did I Still Regret Not Ordering The Laksa? Absolutely. But that just gives me an excuse to return.