Song Yue Taiwan Cuisine & Rang Mahal Restaurant & Bar - Maxthon

Singapore’s diverse dining scene continues to evolve, with establishments both honoring tradition and embracing renewal. Two recent dining experiences showcase this beautifully: Song Yue Taiwan Cuisine’s seasonal Hakka menu at Kallang Leisure Park, and Rang Mahal Restaurant & Bar’s reimagined identity at Naumi Hotel Singapore.

Song Yue Taiwan Cuisine: A Hakka Heritage Celebration

Location: Kallang Leisure Park, #01-38/39, 5 Stadium Walk
Nearest MRT: Stadium (CC Line), Tanjong Rhu (TE Line)
Menu Available: Until 31 December 2025
Opening Hours: Sun-Thu: 11:30am-3pm, 5:30pm-9:30pm | Fri-Sat, Eve PH: 11:30am-3:30pm, 5pm-10pm
Price Range: $20.90 – $36.90 per dish
Contact: +65 6988 3322

The Concept

Song Yue Taiwan Cuisine has carved out a reputation for delivering comforting Taiwanese fare with an emphasis on fresh, quality ingredients. Their latest venture—a limited-time “Taste of Hakka” menu—pays homage to the rich culinary heritage of the Hakka community while adding contemporary touches to time-honored classics.

Complete Menu Review

Wok-Fried Abacus Beads (算盘子)

Rating: 4.8/5 | Price: $20.90

Dish Traits:

Texture: Soft yet pleasantly chewy, QQ texture
Flavor Profile: Umami-rich, fragrant, subtle sweetness from yam
Cooking Method: High-heat wok stir-fry
Key Ingredients: Yam beads, shredded yam, beancurd, minced pork, dried shrimp, shiitake mushrooms
Signature Element: Wok hei (breath of the wok)
Difficulty Level: Advanced (requires dough-making and wok mastery)

About the Dish: Abacus beads (算盘子) are named for their resemblance to the beads on a Chinese abacus. This rare Hakka delicacy symbolizes prosperity and wealth-counting in traditional culture. The “beads” are handmade from a mixture of yam and tapioca flour, creating their distinctive chewy texture.

Simplified Home Recipe:

Ingredients for Abacus Beads:

300g yam (steamed and mashed)
150g tapioca starch
2 tbsp cooking oil
1/2 tsp salt
Water as needed

Ingredients for Stir-Fry:

100g minced pork
50g dried shrimp (soaked and chopped)
5-6 shiitake mushrooms (sliced)
100g firm beancurd (diced)
3 cloves garlic (minced)
2 shallots (sliced)
2 stalks Chinese chives (cut into 2cm pieces)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
White pepper to taste

Instructions:

Make the Abacus Beads: Mix mashed yam with tapioca starch, oil, and salt. Knead until smooth (add water if too dry). Roll into small balls, then press center with thumb to create indent. Boil in water until they float (3-4 minutes). Drain and toss with oil to prevent sticking.
Prepare Stir-Fry Base: Heat wok over high heat. Stir-fry dried shrimp until fragrant. Add minced pork and cook until no longer pink. Add garlic and shallots, stir-fry until aromatic.
Add Vegetables: Add mushrooms and beancurd. Stir-fry for 2 minutes.
Combine: Add cooked abacus beads. Add soy sauces and toss vigorously to coat evenly. The high heat creates the essential wok hei.
Finish: Add Chinese chives, sesame oil, and white pepper. Toss for 30 seconds. Serve immediately.

Why It Excels: Each abacus bead achieves perfect texture balance while the fragrant stir-fry delivers impressive umami depth enhanced by skilled wok technique.

Grandpa’s 3-Hour Slow Braised Pork Belly with Cabbage and Dried Bamboo Shoots (梅干扣肉)

Rating: 4.5/5 | Price: $36.90

Dish Traits:

Texture: Melt-in-mouth tender pork, crunchy vegetables
Flavor Profile: Rich, savory, umami-packed with subtle sweetness
Cooking Method: Long slow-braising (3 hours)
Key Ingredients: Pork belly, preserved mustard greens (梅干菜), bamboo shoots, cabbage
Best Paired With: Steamed white rice
Difficulty Level: Intermediate (time-intensive but straightforward)

About the Dish: This is a classic Hakka comfort dish where preserved mustard greens (mei cai) provide the signature umami depth. The long braising breaks down the pork belly’s collagen, creating luxurious texture.

Simplified Home Recipe:

Ingredients:

800g pork belly (skin on, cut into 2cm thick slices)
100g preserved mustard greens (梅干菜), soaked and chopped
100g dried bamboo shoots (soaked and sliced)
1/2 head cabbage (cut into chunks)
5 slices ginger
3 cloves garlic (smashed)
2 star anise
1 cinnamon stick
3 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp Shaoxing wine
1 tbsp sugar
800ml water or stock

Instructions:

Prepare Pork: Blanch pork belly slices in boiling water for 5 minutes. Remove and pat dry. Pan-fry skin side down until lightly browned.
Brown Pork: In a heavy pot or Dutch oven, arrange pork belly skin-side down. Sear until golden. Remove and set aside.
Build Flavor Base: In the same pot, sauté ginger, garlic, and preserved mustard greens until fragrant (about 3 minutes).
Braise: Return pork to pot. Add bamboo shoots, soy sauces, wine, sugar, star anise, and cinnamon. Pour in water until pork is just covered. Bring to boil, then reduce to very low simmer.
Slow Cook: Cover and braise for 2.5-3 hours, checking occasionally. Liquid should reduce by half and pork should be fork-tender.
Add Vegetables: In final 20 minutes, add cabbage chunks. They should be tender but retain some crunch.
Serve: Arrange pork slices on plate, top with vegetables and sauce. Serve with steamed rice.

Why It Excels: The three-hour braising yields impossibly tender meat while cabbage and bamboo shoots provide crucial textural contrast. The rich sauce demands rice pairing.

Traditional Hakka Salt Baked Chicken (盐焗鸡)

Rating: 4.2/5 | Price: $36.90

Dish Traits:

Texture: Tender, juicy, not dry
Flavor Profile: Subtly savory with herbal notes, not overly salty
Cooking Method: Salt-encrusted slow baking
Key Ingredients: Whole spring chicken, coarse salt, Chinese herbs
Signature Element: Salt crust sealing in moisture and flavor
Difficulty Level: Advanced (requires technique and timing)

About the Dish: This ancient Hakka cooking method uses salt as both seasoning and heat conductor, creating even, gentle cooking that keeps chicken incredibly moist. Traditionally, the chicken was wrapped in paper, buried in heated salt in a wok, and slow-cooked.

Simplified Modern Recipe:

Ingredients:

1 whole spring chicken (about 1.2kg)
3kg coarse sea salt
6 slices ginger
3 stalks spring onion
2 tbsp Shaoxing wine
1 tbsp sesame oil
1 tsp five-spice powder
Parchment paper or aluminum foil

For Herb Sachet:

3 slices ginger
2 cloves garlic
2 stalks spring onion
1 star anise
1 tsp Sichuan peppercorns

Instructions:

Prepare Chicken: Clean chicken thoroughly. Pat completely dry (crucial for crispy skin). Rub inside and outside with five-spice powder, wine, and sesame oil. Refrigerate uncovered for 2 hours to dry skin.
Make Herb Sachet: Bundle ginger, garlic, spring onion, star anise, and peppercorns in cheesecloth. Stuff inside chicken cavity.
Wrap Chicken: Wrap chicken tightly in parchment paper, then aluminum foil. Ensure completely sealed.
Prepare Salt Bed: Heat 1.5kg salt in wok or large pot until very hot (about 10 minutes on medium heat). Spread half in bottom of pot.
Bury and Bake: Place wrapped chicken on salt bed. Cover completely with remaining hot salt. Cover pot with lid.
Slow Cook: Reduce heat to very low. Cook for 45-50 minutes (internal temperature should reach 75°C/165°F).
Rest: Remove chicken carefully, unwrap, and let rest 10 minutes before carving.

Why It Excels: The salt-baking method ensures tender, juicy meat with subtle herbal fragrance. Importantly, the chicken isn’t overly salty despite the cooking method.

Hakka Stir-Fry with Pork Belly and Chives (韭菜炒肉)

Rating: 4.2/5 | Price: $21.90

Dish Traits:

Texture: Mix of tender pork, crisp chives, soft beancurd, crunchy peanuts
Flavor Profile: Pronounced chive fragrance, savory, nutty
Cooking Method: High-heat stir-fry
Key Ingredients: Pork belly, Chinese chives, beancurd, peanuts
Difficulty Level: Easy to Intermediate

Traditional Mee Sua in Superior White Pepper Broth (面线汤)

Rating: 4.2/5 | Price: $23.90

Dish Traits:

Texture: Silky mee sua, tender pork, bouncy meatballs, soft pig’s stomach
Flavor Profile: Warming, lightly peppered, comforting
Cooking Method: Simmering in superior stock
Key Ingredients: Mee sua (wheat vermicelli), sliced pork fillet, meatballs, pig’s stomach, white pepper
Dish Type: Comfort soup, perfect for cold/rainy days
Difficulty Level: Intermediate (requires good stock and proper preparation of offal)

Lobster in Superior Broth with Hakka Sweet Rice Wine (酒糟龙虾)

Rating: 4/5 | Price: Market Price

Dish Traits:

Texture: Lobster slightly tough, tender mushrooms
Flavor Profile: Nourishing, sweet rice wine notes, medicinal herb undertones
Cooking Method: Claypot simmering
Key Ingredients: Lobster, sweet rice wine (酒糟), wood ear mushrooms, white shimeiji mushrooms, angelica root (当归)
Presentation: Bubbling hot claypot
Difficulty Level: Intermediate to Advanced

Minor Issue: Lobster chunks were slightly overcooked, resulting in tougher texture than ideal.

Rang Mahal Restaurant & Bar: A 54-Year Legacy Reimagined

Location: Naumi Hotel Singapore, Level 1, 41 Seah Street
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)
Opening Hours: Tue-Sat: 12pm-2:30pm, 6pm-10pm | Sun: 12pm-2:30pm (Closed Monday)
Price Range: $10 – $52 per dish
Contact: +65 9667 4244
Reservations: https://www.rangmahal.com.sg/

The Evolution

After an impressive 54-year journey—from its origins as a family-run establishment at Imperial Hotel to its long tenure as a modern Indian fine dining destination at Pan Pacific Singapore (2000-2025)—Rang Mahal has found a new chapter at Naumi Hotel. The refreshed concept represents a return to roots, emphasizing the family-run restaurant identity while showcasing North, South, and coastal Indian cuisines alongside treasured family recipes.

Complete Menu Review

Khakra & Chutney Dips (ખાખરા)

Rating: 5/5 | Price: $10

Dish Traits:

Texture: Crispy, thin, shatters pleasantly
Flavor Profile: Nutty, spice-forward, aromatic
Cuisine: Gujarati
Key Ingredients: Wholemeal flour (atta), ajwain, cumin, turmeric, chili powder
Accompaniments: Mint chutney (tangy), mango chutney (sweet), spiced mustard yogurt
Difficulty Level: Intermediate (requires rolling thin and even cooking)

About the Dish: Khakra is a traditional Gujarati snack, essentially a roasted flatbread taken to extreme thinness and crispness. Unlike papadum which is fried, khakra is dry-roasted, making it healthier and giving it a distinctive nutty flavor.

Simplified Home Recipe:

For Khakra:

2 cups wholemeal flour (atta)
1 tsp ajwain (carom seeds)
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp salt
1 tbsp oil
Water as needed

For Mint Chutney:

2 cups mint leaves
1/2 cup cilantro
2 green chilies
1 inch ginger
2 tbsp lemon juice
1 tsp cumin powder
Salt to taste
2 tbsp water

For Mango Chutney:

2 ripe mangoes (diced)
1/4 cup sugar
1 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp asafoetida
Salt to taste
2 tbsp vinegar

For Spiced Mustard Yogurt:

1 cup thick yogurt
1 tbsp mustard seeds (crushed)
1/2 tsp cumin powder
1/4 tsp black pepper
Salt to taste

Instructions for Khakra:

Make Dough: Mix flour, spices, salt, and oil. Add water gradually to form stiff dough. Knead for 5 minutes. Rest 15 minutes.
Roll Thin: Divide into small balls. Roll each extremely thin (almost translucent) using rolling pin. Dust with flour as needed.
Cook First Side: Heat griddle/tava on medium heat. Place khakra and cook until bubbles appear (1-2 minutes).
Flip and Press: Flip and press with cloth or press using circular motion. Keep rotating to cook evenly. Khakra should become crisp and develop brown spots (2-3 minutes).
Cool: Remove and cool on wire rack. Store in airtight container.

Instructions for Chutneys:

Mint Chutney: Blend all ingredients until smooth. Adjust consistency with water.

Mango Chutney: Cook all ingredients in pan until mangoes break down and mixture thickens (15-20 minutes). Cool and store.

Mustard Yogurt: Simply mix all ingredients. Refrigerate.

Why It Excels: Superior alternative to papadum, these nutty crackers paired with three distinct chutneys create layered flavor experiences with every bite.

Maa’s Chilli Cheese Pakoras

Rating: 4.5/5 | Price: $18

Dish Traits:

Texture: Crispy batter exterior, creamy melted cheese interior, firm chili
Flavor Profile: Spicy heat mellowed by sweet creamy cheese
Cuisine: Family recipe (Punjabi-inspired)
Key Ingredients: Green chilies, cheddar cheese, cream cheese, gram flour (besan)
Accompaniment: Mint-beetroot sauce
Difficulty Level: Easy to Intermediate

About the Dish: This is a family recipe from the mother (Maa) of the Director and second-generation owner. It’s an elevated take on traditional mirchi pakora (chili fritters), with the cheese filling providing an indulgent contrast to the chili heat.

Home Recipe:

Ingredients:

10 large green chilies (not too spicy variety like jalapeños)
100g cheddar cheese (grated)
50g cream cheese (softened)
1 cup gram flour (besan)
2 tbsp rice flour
1/2 tsp ajwain
1/2 tsp garam masala
1/4 tsp turmeric
Salt to taste
Water as needed
Oil for deep frying

For Mint-Beetroot Sauce:

1 small beetroot (boiled and chopped)
1 cup mint leaves
1/4 cup yogurt
1 green chili
Salt to taste

Instructions:

Prepare Chilies: Slit chilies lengthwise, keeping stem end intact. Remove seeds carefully to reduce heat.
Make Filling: Mix cheddar and cream cheese until well combined. Stuff each chili generously with cheese mixture.
Make Batter: Whisk gram flour, rice flour, spices, and salt. Add water gradually to make thick, coating consistency batter.
Coat and Fry: Heat oil to 180°C/350°F. Dip stuffed chilies in batter, coating completely. Fry 3-4 at a time until golden brown (4-5 minutes). Drain on paper towels.
Make Sauce: Blend all sauce ingredients until smooth.
Serve: Serve hot pakoras with mint-beetroot sauce on the side.

Why It Excels: The creamy, mildly sweet cheese filling brilliantly mellows chili heat, while the refreshing mint-beetroot sauce provides cooling contrast.

Calcutta Pani Puri (পানি পুরি / फुलकी)

Rating: 4/5 | Price: $16

Dish Traits:

Texture: Crispy hollow shells that shatter satisfyingly
Flavor Profile: Tangy-spicy water, savory potato filling, sweet-sour contrast
Cuisine: Indian street food (Bengal/North India)
Key Ingredients: Puri shells, spiced potatoes, tamarind-mint water (pani)
Experience: Interactive self-assembly
Difficulty Level: Intermediate (puri-making requires practice)

About the Dish: Pani puri (also called golgappa or puchka) is India’s most beloved street snack. The joy comes from the contrast of crispy shell, flavorful filling, and explosive burst of tangy water in one bite.

Non-Vegetarian Grill Platter

Rating: 4.5/5 | Price: $52

Dish Traits:

Texture: Juicy, tender, slightly charred exterior
Flavor Profile: Smoky, spiced, tangy from yogurt marinade
Cooking Method: Tandoor grilling
Key Components: Tandoori Chicken Tikka, Tiger Prawns, Lamb Seekh Kebab
Cuisine: North Indian/Punjabi
Difficulty Level: Advanced (requires tandoor or extremely hot oven)

About the Platter: This combination showcases the art of tandoori cooking—high-heat clay oven cooking that creates smoky flavor and tender, juicy meats. The key is yogurt-based marinades that tenderize while adding flavor.

Simplified Home Recipe for Lamb Seekh Kebab:

Ingredients:

500g minced lamb
1 small onion (finely minced and squeezed dry)
2 tbsp gram flour (besan)
2 tbsp thick yogurt
2 green chilies (minced)
1 tbsp ginger-garlic paste
2 tbsp cilantro (chopped)
2 tbsp mint (chopped)
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp black pepper
1 egg
Salt to taste
Skewers (metal or soaked wooden)

Instructions:

Prepare Meat: Ensure lamb is cold. Mix with onion, yogurt, and gram flour. Refrigerate 30 minutes.
Add Spices: Add all remaining ingredients except egg. Mix thoroughly but don’t over-work meat. Add egg and mix until mixture binds together.
Shape Kebabs: With wet hands, take handful of mixture and mold around skewer in long sausage shape (about 6 inches). Press firmly so it adheres.
Grill: Preheat grill or oven to highest setting. Place skewers on grill grate or baking sheet. Cook 6-8 minutes, turning once, until charred outside but juicy inside.
Serve: Slide off skewers onto platter. Serve with mint chutney and lemon wedges.

Why It Excels: Well-marinated, tender meats with judicious seasoning. The Lamb Seekh Kebab particularly stands out for balanced spicing and succulent texture.

Kokan Fish Curry (कोकण मासा करी)

Rating: 4.5/5 | Price: $28

Dish Traits:

Texture: Moist, flaky fish in silky curry
Flavor Profile: Coconut-sweet, tangy from kokum, mildly spiced
Cuisine: Coastal Maharashtrian (Konkan region)
Key Ingredients: Seabass, coconut milk, kokum, Konkani masala
Signature Element: Kokum (garcinia fruit) provides distinctive tang
Difficulty Level: Intermediate

About the Dish: Kokan (or Konkan) curry represents the coastal cuisine of Maharashtra. Unlike the heavier North Indian curries, this style uses coconut milk and kokum for a lighter, tangy profile that doesn’t overpower delicate fish.

Home Recipe:

Ingredients:

500g seabass or firm white fish (cut into steaks)
400ml coconut milk
6-8 pieces kokum (or substitute tamarind)
1 onion (finely chopped)
2 tomatoes (chopped)
1 tbsp ginger-garlic paste
2 green chilies (slit)
Curry leaves (8-10)
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder
Salt to taste
2 tbsp oil
Cilantro for garnish

Instructions:

Prepare Kokum: Soak kokum in 1/2 cup warm water for 15 minutes.
Temper Spices: Heat oil, add mustard seeds. When they splutter, add cumin seeds and curry leaves.
Build Base: Add onions, cook until soft. Add ginger-garlic paste and green chilies, cook 2 minutes.
Add Spices: Add turmeric, coriander powder, chili powder. Cook 1 minute.
Add Tomatoes: Add tomatoes, cook until they break down (5-6 minutes).
Add Coconut: Pour coconut milk and kokum water (squeeze kokum to extract flavor). Simmer 5 minutes.
Cook Fish: Gently add fish pieces. Simmer 8-10 minutes until fish is just cooked through. Don’t overcook.
Finish: Adjust salt. Garnish with cilantro. Serve with steamed rice.

Why It Excels: Moist seabass in well-balanced coconut curry. Though a slightly stronger kokum presence would enhance brightness, it’s a refined coastal Indian preparation.

Old Delhi Butter Chicken (मक्खन वाला मुर्ग)

Rating: 3.5/5 | Price: $30

Dish Traits:

Texture: Tender tandoor-roasted chicken in smooth, creamy gravy
Flavor Profile: Tomato-forward, buttery, fenugreek notes, overly sweet
Cuisine: North Indian/Mughlai
Key Ingredients: Chicken, tomatoes, butter, cream, fenugreek leaves (kasuri methi)
Issue: Sauce leans too creamy and sweet
Difficulty Level: Intermediate

About the Dish: Butter chicken (murgh makhani) was invented at Delhi’s Moti Mahal restaurant in the 1950s. The signature is the tomato-butter-cream gravy enriched with kasuri methi.

Area for Improvement: While the chicken is perfectly tender, the sauce leans too creamy and sweet rather than having the proper savory-tangy balance.

Hyderabadi Lamb Biryani (حیدرآبادی بریانی)

Rating: 3.5/5 | Price: $30

Dish Traits:

Texture: Fragrant rice with distinct, separated grains; some lamb pieces dry
Flavor Profile: Aromatic, layered spices, saffron notes
Cuisine: Hyderabadi/Deccan
Cooking Method: Dum cooking (sealed pot steam-cooking)
Key Ingredients: Basmati rice, lamb, yogurt, saffron, whole spices
Pairing: Burani Raita ($16) – yogurt with dehydrated garlic
Difficulty Level: Advanced

About the Dish: Hyderabadi biryani is considered one of India’s finest rice dishes. The dum cooking method involves layering partially cooked rice and marinated meat, then sealing and slow-cooking so flavors meld.

Issue: While rice texture is excellent with beautiful fragrance, some lamb pieces were dry. The Burani Raita (dehydrated garlic yogurt) pairing is excellent.

Garlic Naan (लहसुन नान)

Rating: 3/5 | Price: $16

Dish Traits:

Texture: Could be fluffier
Flavor Profile: Garlicky, buttery
Cooking Method: Tandoor-baked
Issue: Lacks ideal fluffy, pillowy texture
Difficulty Level: Intermediate to Advanced

Arshiya’s Chowpatty Slider

Rating: 3.5/5 | Price: $20

Dish Traits:

Texture: Soft buns, spiced potato patty with crunch
Flavor Profile: Sweet-tangy from tamarind, herbaceous from coriander
Cuisine: Mumbai street food-inspired
Key Ingredients: Spiced potato patties, onions, chaat masala, cumin, tamarind spread, coriander spread
Named After: Founder’s daughter Arshiya, inspired by Mumbai’s Chowpatty Beach
Difficulty Level: Easy

About the Dish: This creative interpretation brings Mumbai’s famous beach snacks into slider form, combining the flavors of vada pav and chaat.

Nani’s Lychee Kulfi (कुल्फी)

Rating: 5/5 | Price: $16

Dish Traits:

Texture: Dense, creamy, not icy
Flavor Profile: Perfectly balanced sweetness, lingering lychee aroma
Cuisine: North Indian dessert (family recipe from grandmother/Nani)
Key Ingredients: Milk, lychee pieces, condensed milk, cream
Signature Element: Homemade kulfi cut into cubes
Difficulty Level: Easy to Intermediate

About the Dish: Kulfi is India’s traditional ice cream, denser and creamier than Western ice cream because it’s made by reducing milk and doesn’t incorporate air during freezing.

Home Recipe:

Ingredients:

1 liter full-fat milk
1/2 cup condensed milk
1/4 cup cream
1/4 cup sugar
400g lychees (fresh or canned, chopped into small pieces)
1/2 tsp cardamom powder
Few strands saffron (optional)
Chopped pistachios for garnish

Instructions:

Reduce Milk: Boil milk in heavy-bottom pan on medium heat. Stir frequently to prevent burning. Reduce to about 2/3 original volume (45-60 minutes). The milk should be thick and slightly yellowish.
Sweeten: Add condensed milk, sugar, and cardamom. Mix well. Cook 5 more minutes. Remove from heat.
Cool: Let mixture cool to room temperature, then refrigerate until completely cold.
Add Cream and Lychee: Whisk in cream. Fold in chopped lychee pieces gently.
Freeze: Pour into kulfi molds or small cups. Freeze 6-8 hours or overnight.
Serve: To unmold, dip molds briefly in warm water. Cut into cubes if desired. Garnish with pistachios.

Why It Excels: Perfect sweetness balance with lingering lychee aroma. The homemade touch and cube presentation make this a memorable conclusion.

Comparative Analysis

Cooking Techniques Showcase

Song Yue Taiwan Cuisine excels in:

Wok mastery: High-heat stir-frying with wok hei
Long braising: 3-hour slow-cooking for tender meats
Salt-baking: Traditional Hakka preservation method
Handmade elements: Fresh-made abacus beads

Rang Mahal excels in:

Tandoor grilling: High-heat clay oven cooking
Dum cooking: Sealed pot steam-cooking for biryani
Spice layering: Complex masala building
Family recipe preservation: Multi-generational techniques

Best Dishes by Category

Rare/Hard-to-Find:

Winner: Song Yue’s Wok-Fried Abacus Beads (4.8/5)
Runner-up: Rang Mahal’s Kokan Fish Curry (4.5/5)

Comfort Food:

Winner: Song Yue’s Grandpa’s Slow Braised Pork Belly (4.5/5)
Runner-up: Song Yue’s Traditional Mee Sua (4.2/5)

Appetizers:

Winner: Rang Mahal’s Khakra & Chutney Dips (5/5)
Runner-up: Rang Mahal’s Maa’s Chilli Cheese Pakoras (4.5/5)

Grilled/Roasted:

Winner: Rang Mahal’s Non-Vegetarian Grill Platter (4.5/5)
Runner-up: Song Yue’s Traditional Hakka Salt Baked Chicken (4.2/5)

Desserts:

Winner: Rang Mahal’s Nani’s Lychee Kulfi (5/5)
No comparable dessert at Song Yue reviewed

Best Value:

Winner: Rang Mahal’s Khakra & Chutney Dips ($10 for 5/5 rating)
Runner-up: Song Yue’s Wok-Fried Abacus Beads ($20.90 for 4.8/5 rating)

Menu Planning Guide

At Song Yue Taiwan Cuisine (Recommended Order for 4-6 People)

Must-Orders:

Wok-Fried Abacus Beads ($20.90) – The star dish
Grandpa’s 3-Hour Slow Braised Pork Belly ($36.90) – Perfect with rice
Traditional Hakka Salt Baked Chicken ($36.90) – Share a whole chicken

Good Additions: 4. Hakka Stir-Fry with Pork Belly and Chives ($21.90) – For vegetable balance 5. Traditional Mee Sua in Superior White Pepper Broth ($23.90) – Comfort soup

Skip if Budget-Conscious:

Lobster in Superior Broth (Market Price) – Good but not essential, lobster slightly tough

Total Estimated Cost: $140-180 (without lobster), which qualifies for the limited-edition jute bag promotion ($138 member/$168 non-member minimum spend with at least one Hakka dish)

Ideal for: Groups seeking authentic Hakka cuisine, fans of braised meats, those wanting rare dishes

At Rang Mahal (Recommended Order for 4-6 People)

Must-Orders:

Khakra & Chutney Dips ($10) – Start here, exceptional value
Maa’s Chilli Cheese Pakoras ($18) – Unique family recipe
Non-Vegetarian Grill Platter ($52) – Centerpiece for meat lovers
Kokan Fish Curry ($28) – Coastal specialty
Nani’s Lychee Kulfi ($16) – Perfect ending

Good Additions: 6. Calcutta Pani Puri ($16) – Interactive street food experience 7. Burani Raita ($16) – Excellent pairing with rich dishes 8. Garlic Naan ($16) – Despite rating, needed for curry sopping

Consider Skipping:

Old Delhi Butter Chicken – Overly sweet, better versions elsewhere
Hyderabadi Lamb Biryani – Some dry lamb pieces, though rice is excellent

Total Estimated Cost: $156-200

Ideal for: Groups wanting diverse Indian regional cuisines, those seeking family recipes with history, fans of tandoori cooking

Detailed Cooking Technique Explanations

Hakka Wok Technique (Song Yue)

What is Wok Hei? Literally “breath of the wok,” this is the smoky, slightly charred flavor achieved only through proper wok cooking. Requirements:

Extremely high heat (home stoves often insufficient)
Well-seasoned carbon steel wok
Quick tossing motion that briefly lifts ingredients into flames
Proper oil temperature
Small batch cooking to maintain heat

Why It Matters: Wok hei adds a complex, smoky dimension impossible to replicate with regular pans. It’s what separates good stir-fry from exceptional stir-fry.

Salt Baking Technique (Song Yue)

The Science:

Salt acts as heat conductor, creating even, gentle cooking environment
High heat capacity of salt prevents temperature fluctuations
Moisture sealed inside wrapping keeps meat incredibly juicy
Salt doesn’t penetrate wrapping if properly sealed, so meat isn’t overly salty

Traditional vs. Modern:

Traditional: Heat salt in wok, bury wrapped chicken, cover, cook over charcoal
Modern: Use oven with salt bed, maintaining temperature control

Key to Success: Chicken must be completely dry before wrapping, otherwise steam creates soggy skin

Slow Braising Technique (Song Yue)

Why 3 Hours?

First hour: Meat fibers begin breaking down
Second hour: Collagen converts to gelatin, creating silky texture
Third hour: Flavors fully penetrate, fat renders completely

Temperature Control:

Too high: Meat becomes stringy and dry despite long cooking
Too low: Collagen doesn’t break down, meat stays tough
Ideal: Gentle simmer where liquid barely bubbles (85-95°C/185-203°F)

The Role of Preserved Vegetables:

Mei cai (preserved mustard greens) provides umami through fermentation
Natural glutamates enhance savory depth
Slightly salty-sour profile balances rich pork fat

Tandoor Cooking Technique (Rang Mahal)

What is a Tandoor? Clay oven that reaches 480-500°C (900-950°F), far hotter than home ovens. Cylindrical shape with opening at top.

How It Works:

Marinaded meat on skewers lowered into tandoor
Intense radiant heat from clay walls cooks exterior rapidly
High heat creates Maillard reaction (browning) while keeping interior juicy
Charcoal or wood fire adds smoke flavor

Home Adaptation:

Use highest oven temperature (usually 260°C/500°F)
Place oven rack near top heating element
Use broiler for final charring
Result won’t be identical but approximates tandoor effect

Yogurt Marinade Purpose:

Lactic acid tenderizes meat proteins
Creates flavorful crust during high-heat cooking
Keeps meat moist by coating fibers

Dum Cooking Technique (Rang Mahal)

What is Dum? Hindi/Urdu word meaning “breath” or “steam.” Traditional technique involves:

Partially cooking rice and meat separately
Layering in heavy pot
Sealing pot with dough to trap steam
Placing hot coals on lid and underneath
Cooking slowly so ingredients steam in their own moisture

Why It’s Special:

Flavors can’t escape, creating concentrated taste
Rice absorbs meat juices from above
Each grain stays separate yet fully flavored
Saffron milk drizzled between layers creates beautiful coloration

Home Challenges:

Requires heavy, tight-fitting lid
Heat management critical (too hot = burnt bottom)
Timing must be precise or rice overcooks
Traditional dough seal can be replaced with aluminum foil

Ingredient Deep Dive

Key Hakka Ingredients (Song Yue)

Abacus Beads (算盘子):

Made from yam (taro) and tapioca starch
QQ texture prized in Hakka/Taiwanese cuisine
Labor-intensive to make by hand
Each bead pressed with thumb to create signature indent
Indent helps sauce cling to beads

Mei Cai (梅干菜 – Preserved Mustard Greens):

Mustard greens sun-dried then salted and fermented
Signature ingredient in Hakka cuisine
Provides umami depth similar to anchovies or fish sauce
Must be soaked before use to remove excess salt
Keeps for months when stored properly

Hakka Sweet Rice Wine (客家甜酒酿):

Fermented glutinous rice
Slightly alcoholic (low percentage)
Adds subtle sweetness and fragrance
Used in soups and braises
Believed to have warming properties in traditional Chinese medicine

Yam (Taro):

Starchy root vegetable central to Hakka cuisine
Naturally sweet when cooked
Purple-flecked flesh
Must be cooked before eating (toxic when raw)
Used in both savory and sweet dishes

Key Indian Ingredients (Rang Mahal)

Kokum (कोकण – Garcinia Indica):

Dried purple fruit from Konkan coast
Provides tangy, slightly sweet-sour taste
Deep purple color
Used like tamarind but with fruitier notes
Rich in antioxidants
Must be soaked to extract flavor

Kasuri Methi (कसूरी मेथी – Dried Fenugreek Leaves):

Dried fenugreek leaves from Kasur region
Slightly bitter, highly aromatic
Essential in butter chicken
Crush between palms before adding to release oils
Small amount provides significant flavor

Gram Flour (Besan/बेसन):

Made from ground chickpeas
Used for pakora batter, binding kebabs
High protein content
Creates crispy coating when fried
Gluten-free alternative to wheat flour

Garam Masala (गरम मसाला):

“Hot spice blend” but “hot” refers to heating properties, not spiciness
Typical components: cumin, coriander, cardamom, cinnamon, cloves, black pepper
Varies by region and family
Usually added toward end of cooking to preserve aromatic oils
Freshly ground always superior to pre-ground

Dum Pukht Spices: For proper biryani layering:

Saffron (केसर): World’s most expensive spice, provides color and delicate flavor
Whole spices: Star anise, cinnamon sticks, black cardamom, bay leaves
Kewra water: Pandanus flower extract, sweet floral aroma
Rose water: Optional, adds subtle perfume

Cultural Context & History

Hakka Cuisine Heritage

Who are the Hakka People?

Han Chinese ethnic group originating from Central China
Migrated south over centuries due to wars and famines
“Hakka” (客家) means “guest families”
Settled in mountainous regions of southern China, Taiwan, Southeast Asia
Known for preserved foods due to mountain living and migration

Hakka Culinary Principles:

Preservation techniques: salting, drying, fermenting
Frugality: using every part of ingredient
Hearty portions: needed for agricultural work
Strong flavors: salt, umami, fermented notes
Pork-centric: most accessible meat in mountain regions

Why These Dishes Matter: Abacus beads symbolize wealth-counting and prosperity. Traditionally served during Chinese New Year. The labor-intensive preparation shows respect for guests. Salt baked chicken developed as preservation method before refrigeration. Braised pork belly with mei cai represents resourcefulness—preserving vegetables for lean seasons.

Indian Regional Cuisines at Rang Mahal

North Indian (Punjabi/Mughlai):

Characterized by: Tandoor cooking, rich gravies, dairy usage
Historical influence: Mughal courts, Persian techniques
Key dishes at Rang Mahal: Butter Chicken, Tandoori items, Naan
Spice profile: Warming spices like cinnamon, cardamom, cloves

Coastal (Konkan/Maharashtrian):

Characterized by: Coconut milk, kokum, lighter curries, seafood
Geography: Arabian Sea coast, tropical climate
Key dishes at Rang Mahal: Kokan Fish Curry
Spice profile: Milder heat, tangy-sweet balance

Street Food Culture (Mumbai/Calcutta):

Characterized by: Bold flavors, interactive eating, tangy-spicy-sweet
Social aspect: Communal eating, affordable luxury
Key dishes at Rang Mahal: Pani Puri, Chowpatty Slider
Spice profile: Chaat masala, tamarind, mint

Hyderabadi (Deccan):

Characterized by: Biryani excellence, dum cooking, aromatic rice
Historical influence: Nizams of Hyderabad, Persian-Indian fusion
Key dishes at Rang Mahal: Lamb Biryani
Spice profile: Saffron, rose water, layered aromatics

Gujarati:

Characterized by: Vegetarian focus, sweet-savory balance, thin flatbreads
Religious influence: Jainism, Hinduism (strict vegetarianism)
Key dishes at Rang Mahal: Khakra
Spice profile: Cumin-forward, moderate heat, slightly sweet

Practical Cooking Tips

For Home Cooks Attempting These Dishes

Song Yue Hakka Dishes:

Abacus Beads:
- Work with cold dough for easier shaping
- Keep cooked beads oiled to prevent sticking
- Don’t overcook during boiling or they’ll fall apart during stir-frying
Braised Pork Belly:
- Choose belly with good fat-to-meat ratio (50/50 ideal)
- Always blanch first to remove impurities
- Don’t rush the braising—low and slow is key
- Make ahead—flavors improve next day
Salt Baked Chicken:
- DRY THE CHICKEN thoroughly—this is critical
- Save the salt—it can be reused multiple times
- Use meat thermometer to avoid overcooking (75°C/165°F internal)
- Let rest before cutting or juices will run out

Rang Mahal Indian Dishes:

Tandoori Items:
- Marinate minimum 4 hours, preferably overnight
- Bring marinated meat to room temperature before cooking
- Use metal skewers if possible (conduct heat better)
- Baste with butter during cooking for extra flavor
- If meat dries out, you’ve overcooked—err on side of caution
Khakra:
- Roll as thin as possible without tearing
- Medium heat is key—too hot will burn before crisping
- Press constantly while cooking second side
- Should be crispy enough to snap when cool
- Store airtight with silica packet
Pakoras:
- Batter consistency should coat spoon but drip off
- Oil temperature crucial: 180°C/350°F (drop batter—should sizzle immediately)
- Don’t overcrowd pan—temperature drops
- Drain on rack, not paper towels (prevents sogginess)
Kulfi:
- Use full-fat milk only—low-fat won’t work
- Stirring prevents skin formation during milk reduction
- Can be made weeks ahead
- Unmold by dipping in warm (not hot) water 5 seconds

Dietary Accommodations & Modifications

Song Yue Adaptations

For Vegetarians:

Abacus Beads: Replace minced pork with chopped mushrooms and extra beancurd
Stir-Fry: Use firm tofu instead of pork belly
Mee Sua: Request vegetable stock, omit meat/offal

For Gluten-Free:

Mee Sua contains wheat—request rice noodles substitution
Most other dishes naturally gluten-free

For Reduced Sodium:

Request less soy sauce in stir-fries
Salt Baked Chicken already moderate in sodium despite method

For Spice-Sensitive:

Most Hakka dishes mild to moderate heat
Can request reduced pepper in Mee Sua

Rang Mahal Adaptations

For Vegetarians:

Extensive vegetarian menu available
Paneer can substitute for meat in most gravies
Vegetable Grill Platter usually available

For Vegans:

Request no ghee, butter, cream, yogurt
Coconut milk curries naturally vegan-friendly
Tandoori items difficult (marinade contains yogurt)

For Gluten-Free:

Most curries naturally gluten-free
Request rice instead of naan
Pakoras contain gram flour (gluten-free) but verify no wheat flour added

For Dairy-Free:

Skip butter chicken, kulfi, raita
Focus on coastal curries (coconut milk-based)
Tandoori items use yogurt marinade—difficult to substitute

For Spice-Sensitive:

Butter Chicken is mild
Request “mild spice” when ordering
Raita provides cooling element

Value Analysis

Song Yue Taiwan Cuisine

Price per Person: $25-35 (with sharing) Portion Sizes: Generous, designed for sharing Quality-to-Price Ratio: Excellent for rare dishes Hidden Costs: Service charge, GST

Best Value Dishes:

Wok-Fried Abacus Beads – $20.90 for rare delicacy
Hakka Stir-Fry – $21.90 for substantial portion
Traditional Mee Sua – $23.90 for complete soup meal

Splurge Items:

Salt Baked Chicken ($36.90) – whole chicken, good for groups
Braised Pork Belly ($36.90) – worth it for quality and cooking time

Promotion Value: Limited-edition jute bag with $138 (member)/$168 (non-member) spend plus one Hakka dish. Good value if planning to order multiple dishes anyway.

Rang Mahal Restaurant & Bar

Price per Person: $30-45 (with sharing) Portion Sizes: Moderate, Indian fine dining style Quality-to-Price Ratio: Very good, especially appetizers Hidden Costs: Service charge, GST

Best Value Dishes:

Khakra & Chutney Dips – $10 for top-rated appetizer
Calcutta Pani Puri – $16 for interactive experience
Kokan Fish Curry – $28 for coastal specialty

Worth the Splurge:

Non-Veg Grill Platter ($52) – feeds 3-4, variety of items
Nani’s Lychee Kulfi ($16) – perfect ending, family recipe

Skip to Save:

Garlic Naan ($16) – adequate but pricey for what it is
Butter Chicken ($30) – better versions available elsewhere

Final Verdict

Song Yue Taiwan Cuisine

Overall Rating: 4.3/5

Strengths:

Rare Hakka dishes rarely found elsewhere
Excellent wok technique (wok hei achievement)
Generous portions
Time-limited menu creates urgency
Authentic flavors with accessibility

Weaknesses:

Some dishes like lobster not perfectly executed
Limited time menu (ends December 31, 2025)
May require education for diners unfamiliar with Hakka cuisine

Best For:

Food enthusiasts seeking rare cuisines
Groups of 4-6 for sharing
Those who appreciate slow-cooked, comfort foods
Fans of Taiwanese/Chinese regional cuisines

Must-Order: Wok-Fried Abacus Beads, Grandpa’s Braised Pork Belly

When to Visit: Before December 31, 2025, weekend lunch for full menu availability

Rang Mahal Restaurant & Bar

Overall Rating: 4.2/5

Strengths:

Family recipes add personal touch and authenticity
Excellent appetizers at various price points
Diverse regional representation
54-year heritage ensures consistency
Strong tandoor cooking technique

Weaknesses:

Some classics (butter chicken, biryani) need refinement
Naan could be improved
Closed Mondays

Best For:

Indian cuisine enthusiasts wanting regional diversity
Date nights (intimate Naumi Hotel setting)
Those seeking family-recipe driven experiences
Groups wanting to explore beyond typical Indian fare

Must-Order: Khakra & Chutney Dips, Maa’s Chilli Cheese Pakoras, Nani’s Lychee Kulfi

When to Visit: Dinner service Tuesday-Saturday, reservations strongly recommended

Conclusion

Both Song Yue Taiwan Cuisine and Rang Mahal Restaurant & Bar exemplify how Singapore’s dining scene successfully balances heritage preservation with contemporary accessibility.

Song Yue brings rare Hakka dishes to a broader audience through skilled execution and generous portions, making traditional comfort food approachable without sacrificing authenticity. The limited-time nature of their Hakka menu adds urgency—this is a culinary opportunity that shouldn’t be missed.

Rang Mahal’s 54-year journey culminates in a reimagined identity that returns to family-restaurant roots while maintaining refined execution. The incorporation of multi-generational recipes (Maa’s pakoras, Nani’s kulfi) provides emotional resonance alongside culinary excellence. Their regional diversity showcases India’s vast culinary landscape in one intimate setting.

For the adventurous diner, visiting both restaurants offers a masterclass in how immigrant cuisines evolve, preserve, and thrive in Singapore’s multicultural context. Each represents a different approach to heritage dining—one through limited seasonal menus highlighting specific traditions, the other through family recipes spanning generations and regions.

Final Recommendation: Visit Song Yue before December 31, 2025 for their Hakka menu, and make Rang Mahal a regular dining destination for exploring India’s regional diversity through a family lens. Both deserve spots on any serious food enthusiast’s Singapore restaurant list.

Reviews based on invited tastings. Reservations recommended for both establishments. Menu items and prices subject to change.