Rang Mahal Revamped and Reopens at Pan Pacific
Rang Mahal takes the fine dining experience up a notch with a modern sense of grandeur while retaining the best of Indian culture.
Singapore, Singapore, May 13, 2013 --(PR.com)-- Constantly striving to transcend boundaries, Rang Mahal soars to greater heights with the reopening of its flagship outlet at the Pan Pacific Singapore following an extensive overhaul in tandem with the hotel’s renovation programme. After a sweeping facelift, the award-winning restaurant is pleased to reveal a polished European style and contemporary interior concept while retaining the subtle touch of an age-old Indian essence.
The Arrival Experience
Entering the restaurant, you are greeted by a Ganesh statue set against a metal-clad façade. The journey to culinary excellence takes you through an enigmatic passageway lined with an illuminated vermillion frosted glass wall and candles emitting a warm, crimson glow.
In contrast to the candlelit entranceway, an element of surprise welcomes you as you arrive at the vibrant and voluminous main restaurant area, reminiscent of a great European dining hall. Two rows of upholstered banquette seats stretch through the hall with Statuario marble-clad counters recumbent at each end. Flanked by floor-to-ceiling shelves, the hall is elegantly decorated with the owners’ private collection of antique Indian bronze pots.
Hues of cream, gold, bronze and burgundy harmonise with brushed white-washed oak flooring and hand-tufted wool carpets, further enhancing the palatial surrounding. Large expanses of red frosted glass alternate the silk- textured walls, illuminating the interior with natural radiance and creating a semi-private dining atmosphere. Delicate outlines of unique Indian motifs bestow diners with a theatrical ambiance as they project softly on the ceiling. Bespoke piano finished dining chairs offer not only comfort but also distinct elegance. Custom-made brass pendant lamps in the shape of old Indian bells add the finishing touch to the lavish interior.
Five-metre tall glass panels offer a sneak peek at the al-fresco area of the restaurant, basking the dining hall in soft natural sunlight. Exotic artworks and antique handcrafted Indian bronze cooking vessels, or urlis, demonstrate understated charm and elegance, further accentuating the restaurant’s character and fine heritage.
“We are proud to unveil the new Rang Mahal with an extraordinary transformation that will certainly delight our diners; both returning and new,” says Ms Ritu Jhunjhnuwala, Managing Director of Rang Mahal. “The Rang Mahal family has always challenged the boundaries in pursuing culinary and service excellence. The long-awaited reopening of our flagship outlet promises a revitalising and holistic Indian fine dining experience, where guests can look forward to a sumptuous spread of epicurean delicacies in an ambiance befitting our rich heritage.”
Refined Menu of Exquisite Choices
Rang Mahal’s à la carte menu features a paradigm of non-vegetarian and vegetarian cuisines from the northern, coastal and southern regions of India.
For starters, guests can indulge their senses in a multitude of new appetisers including hot-griddle Tava Scallops drizzled in a green chilli and coconut sauce. With a knack for marrying authenticity and the finest ingredients, diners will be spoilt for choice with Rang Mahal’s exemplary list of mains including the Samarkand Prawns, tandoor-roasted prawns filled with crabmeat, young ginger and garlic and the King Tandoori Lobster cooked over glowing embers of smoked cinnamon, and Jodhpuri Gatte Ke Subzi, soft chickpea flour dumplings poached in light turmeric yoghurt, cumin and asafoetida.
Chowka Dahi, a lightly tempered yoghurt speciality mixed with curry leaves, asafoetida and mustard seeds serves as an innovative, refreshing companion to the meal. To experience the effortless blend of traditional and modern cuisine at the new Rang Mahal, diners can indulge in a nourishing spread of Indian breads like the Truffle Oil Naan, and Roquefort Kulcha filled with French blue cheese, onions and chilli.
For the perfect finish, guests can rejoice in a lavish spread of luscious desserts including new signature sweet treats such as the Espresso Kulfi made with homemade milk frosty and espresso, or the Anjeer Kulfi, a delicious Indian ice-cream made with dried figs.
Guests who would like to opt for set menus can order the Thali Platter, a personalised menu of choice selections.
For media enquiries, please contact:
Deva Vellu
Senior Associate Manager
CommunicationsDNA
T: 6327 7123 / 9691 2231
E: deva.vellu@commsdna.com
Sylvia Soh
Associate
CommunicationsDNA
T: 6327 7120 / 9762 5692
E: sylvia.soh@commsdna.com
The Arrival Experience
Entering the restaurant, you are greeted by a Ganesh statue set against a metal-clad façade. The journey to culinary excellence takes you through an enigmatic passageway lined with an illuminated vermillion frosted glass wall and candles emitting a warm, crimson glow.
In contrast to the candlelit entranceway, an element of surprise welcomes you as you arrive at the vibrant and voluminous main restaurant area, reminiscent of a great European dining hall. Two rows of upholstered banquette seats stretch through the hall with Statuario marble-clad counters recumbent at each end. Flanked by floor-to-ceiling shelves, the hall is elegantly decorated with the owners’ private collection of antique Indian bronze pots.
Hues of cream, gold, bronze and burgundy harmonise with brushed white-washed oak flooring and hand-tufted wool carpets, further enhancing the palatial surrounding. Large expanses of red frosted glass alternate the silk- textured walls, illuminating the interior with natural radiance and creating a semi-private dining atmosphere. Delicate outlines of unique Indian motifs bestow diners with a theatrical ambiance as they project softly on the ceiling. Bespoke piano finished dining chairs offer not only comfort but also distinct elegance. Custom-made brass pendant lamps in the shape of old Indian bells add the finishing touch to the lavish interior.
Five-metre tall glass panels offer a sneak peek at the al-fresco area of the restaurant, basking the dining hall in soft natural sunlight. Exotic artworks and antique handcrafted Indian bronze cooking vessels, or urlis, demonstrate understated charm and elegance, further accentuating the restaurant’s character and fine heritage.
“We are proud to unveil the new Rang Mahal with an extraordinary transformation that will certainly delight our diners; both returning and new,” says Ms Ritu Jhunjhnuwala, Managing Director of Rang Mahal. “The Rang Mahal family has always challenged the boundaries in pursuing culinary and service excellence. The long-awaited reopening of our flagship outlet promises a revitalising and holistic Indian fine dining experience, where guests can look forward to a sumptuous spread of epicurean delicacies in an ambiance befitting our rich heritage.”
Refined Menu of Exquisite Choices
Rang Mahal’s à la carte menu features a paradigm of non-vegetarian and vegetarian cuisines from the northern, coastal and southern regions of India.
For starters, guests can indulge their senses in a multitude of new appetisers including hot-griddle Tava Scallops drizzled in a green chilli and coconut sauce. With a knack for marrying authenticity and the finest ingredients, diners will be spoilt for choice with Rang Mahal’s exemplary list of mains including the Samarkand Prawns, tandoor-roasted prawns filled with crabmeat, young ginger and garlic and the King Tandoori Lobster cooked over glowing embers of smoked cinnamon, and Jodhpuri Gatte Ke Subzi, soft chickpea flour dumplings poached in light turmeric yoghurt, cumin and asafoetida.
Chowka Dahi, a lightly tempered yoghurt speciality mixed with curry leaves, asafoetida and mustard seeds serves as an innovative, refreshing companion to the meal. To experience the effortless blend of traditional and modern cuisine at the new Rang Mahal, diners can indulge in a nourishing spread of Indian breads like the Truffle Oil Naan, and Roquefort Kulcha filled with French blue cheese, onions and chilli.
For the perfect finish, guests can rejoice in a lavish spread of luscious desserts including new signature sweet treats such as the Espresso Kulfi made with homemade milk frosty and espresso, or the Anjeer Kulfi, a delicious Indian ice-cream made with dried figs.
Guests who would like to opt for set menus can order the Thali Platter, a personalised menu of choice selections.
For media enquiries, please contact:
Deva Vellu
Senior Associate Manager
CommunicationsDNA
T: 6327 7123 / 9691 2231
E: deva.vellu@commsdna.com
Sylvia Soh
Associate
CommunicationsDNA
T: 6327 7120 / 9762 5692
E: sylvia.soh@commsdna.com
Contact
CommsDNA
Sylvia Soh
+6563278208
www.commsdna.com
Sylvia Soh
+6563278208
www.commsdna.com
Contact
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