Video Showcase & Dining Atmosphere
Full HD TourCulinary Story & Overview
Mustard on Race Course Road holds a unique distinction as the only dining establishment in Singapore dedicated to the culinary heritage of Bengal and Punjab. Highlighting the subtle, fragrant mustard pastes (shorshe) and rich spices of Eastern and Northern India, Mustard offers signature seafood dishes cooked in fresh green coconuts, melt-in-the-mouth goat curries, and heavenly mishti doi desserts that transport diners straight to Kolkata.
Signature Must-Try Dishes
Handcrafted house specialties and award-winning recipes recommended by food critics.
Chingri Maacher Malai Curry
Jumbo freshwater tiger prawns simmered inside a whole tender coconut with mild spiced coconut cream.
Kosha Mangsho with Fluffy Luchi
Slow-braised mutton in deeply caramelized onion and ginger gravy, served with puffed Bengali wheat luchis.
Maacher Paturi
Fish fillets coated in stone-ground mustard paste and wrapped in banana leaves before gentle steaming.
Authentic Mishti Doi
Chilled traditional baked Bengali sweetened fermented milk served in an earthen clay pot.
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Insider Tips for Travelers & Diners
- The Chingri Malai Curry served in a tender green coconut is the definitive centerpiece dish.
- Save room for the Mishti Doi (sweet curd) which is housemade daily in traditional clay pots.