All eyes are on Tambi, a casual Southern Indian and Korean eatery along Amoy Street. Dreamt up by chef-owners Mano Thevar of two-Michelin-starred Thevar and Sun Kim of one-Michelin-starred Meta, the first-of-its-kind concept attempts to meld flavours of two cultures. Think Korean kimchi incorporated into an Indian chicken curry stew ($18), gochujang coral grouper grilled Pollichathu-style ($32), and crispy prawn pancakes ($28) inspired by the humble Thosai (Indian thin pancake) and Pajeon (Korean pancake).
The idea is to keep it cool, casual and accessible. And prices are also kept affordable as a gesture of gratitude to the local dining community for its support through the pandemic. Word on the street though, is that seats are mostly snagged up till the end of August despite opening its doors on the first week of July – classic fastest fingers win sitch.
