Tucked away along Mohamed Sultan Road, Thevar (now known as Thevar 2.0) presents a bold reinterpretation of modern Indian cuisine. Helmed by Chef Manogren Thevar, the restaurant continues to push boundaries with a distinctive blend of South Indian flavours and European techniques honed through years of classical training. After earning two Michelin stars, Thevar has evolved into a confident, expressive culinary destination—where Indian traditions meet innovation, and each dish reflects Chef Thevar’s journey of creative refinement.
The tasting menu (S$298) showcases precision and imagination in equal measure. Highlights include a snack trio of cured ocean trout atop fluffy idli, a mini chaat bursting with tart tamarind and tomberry tomatoes, and a deep-fried pork belly wrapped in betel leaf with sambal aioli. Other standout creations include a lobster ishtu in a bright coconut-yuzu broth, abalone khichdi with pearl couscous, and Chettinad chicken roti served taco-style in crisp naan. Each plate is meticulously balanced—complex, richly spiced, and beautifully presented without ever feeling overworked.
The restaurant’s new space is a step up from its former Keong Saik address—twice the size and outfitted with Chettinad-inspired motifs, terracotta walls, and a soft, sanctuary-like ambience. From a mood-lit main dining room to an intimate chef’s table and private dining enclave, Thevar 2.0 is a culmination of years of refinement. More than just a sequel, this new chapter stays true to the restaurant’s spirit—fearlessly inventive, deeply rooted, and unmistakably original.












