Varun Inamdar, Mumbai’s very own chocolate prince and celebrity chef, deepens his love for all things food by helming Singapore’s newest Indian restaurant, 27 Degrees West (27°W) — his first venture outside of India!
With over 22 years of contributions to Indian cuisine, Chef Varun Inamdar is widely recognized as one of India’s top celebrity chefs. His culinary expertise lies in blending traditional flavors with modern techniques, adding contemporary twists to classic recipes, and bringing out the essence of Indian spices in a way that appeals to both purists and experimental food lovers alike.
From penning five cookbooks to shattering Guinness World Records with the world’s largest mud pie and winning two National Awards, Varun’s artistry has graced the palates of prime ministers, global leaders, royalty, and film stars from around the world, including Barack Obama, Queen Rania of Jordan, Donald Trump, Narendra Modi the royal families of Al Sabah, and more.
At 27°W, Indian subcontinental influences converge at a captivating cocktail bar, where craft cocktails complement the serene outdoor lounge (40 seats). Inside, the main dining area (70 seats) offers traditional Indian flavors reimagined in modern small plates, perfect for intimate sharing.
On the menu, look forward to an eclectic array of borderless Indian fare, featuring flavors that are both heartwarming and innovative.
Begin with appetisers like crispy Kale Gol Gappa Puri Chaat ($15) an addictive plate of battered and fried kale served with gol gappa puri and house sauces and Chicken 65 ($15) for a classic South Indian chicken dish seasoned with green chillies.
Raw appetisers offer an unconventional taste of India with items like Beef Tartare ($20) featuring hand-cut oyster blade beef folded with masala miso, wispy mustard, and confit egg and the Malabar Scallop ($24) of Hokkaido scallop sweetened with miso coconut, buckwheat, and shallot crisps.
Don’t miss Varun’s specials: Togarashi Tossed Bhindi Jaipuri ($15), a rendition of Jaipur’s popular chaats featuring crisp fried okra sprinkled with shichimi tōgarashi and a 72-hour fermented beetroot chutney ketchup. Also look forward to a reimagined Lobster Thermidor inspired by Singaporeans’ deep-rooted love for crab delicacies. The Crabmeat Thecha Thermidor ($35) is made with crabs from India’s coastline with Thecha, a popular chili garlic condiment from India.
Grilled goodness sizzles with temptations like Bhatti Squid ($13), featuring grilled squid laced with mustard oil and served with a side dip of yogurt. Bolder flavors are presented with Anghara Murg ($11), juicy chicken thighs battered with chickpea flour for a crunchy texture. For a meatless option equally enticing, try Bagara Baingan ($28), smoky eggplants served with starfruit chips.
When it comes to mains, Varun’s signatures include The ‘Varun Inamdar’ Butter Chicken ($29), featuring classic succulent chicken simmered to full flavor. This dish was created for his YouTube culinary show and is now exclusively available at 27°W. Inspired by his grandma, Jowar Khichdi ($25) is Varun’s version of “no rice” porridge made with millets and desi ghee — nutrient-dense and brimming with spice!
Lamb is a true treasure with the Smoked Lamb Rack, Beliram ($55) racks of lamb rubbed to the bone with Kolhapuri masala, roasted over open fire, and served with Punjabi Beliram gravy. Mop up the best of the gravies with sides like Plain, Cheese, Black Pepper, Butter, Truffle or Garlic Naan ($6).
End things on a sweet note with Chocolate Mess ($15), specially concocted for The Obamas, featuring dark chocolate ganache with a mix of cranberry and raspberry, and Coconut Kulfi ($15) a nostalgic Indian dessert combining coconut ice cream with grilled pineapple with pomegranate molasses. Other house signature dessert include Rasmalai Tres Leches ($15), a delicate construct of sponge cake finished in flavoured milk with cardamom and nuts.
At $24 each, drinks at 27°W are equally laden with spice and heady in spirit.
The Madrasi Margarita presents a margarita borrowing the best of India’s tropics, starring tequila infused with pistola joven, mango, ginger, calamansi and tamarind. The Indian Ocean offers an intriguing getaway to the indian coastline, concoted from Pistola Joven ladden with wakame, and coconut.
Rounder flavours present themselves with the Masala Milk Punch, a velvety and spiced creamy delight of Nusa Cana spiced rum, Bacardi carta oro, apple, coconut and masala whey. Also try The Prince of Cocoa, inspired by Chef Varun’s title as Mumbai’s Chocolate Prince. It showcases cacao nibs-infused Sailor Jerry rum, demerara sugar, and a dash of bitter.
For something bolder, the Kaurava Night Cap hit all the spots with a bittersweet blend of Hendrick’s Flora Adora, Campari, 27W vermouth, strawberry, and ghee.
