Sunday Brunch at Vansh

collageWhere do Indian movie stars eat when they fly down to Singapore? Your guess is as good as mine but chances are, you can find them at Vansh.

Vansh is an ultra-hip restaurant next to the Singapore Indoor Stadium. Many books and web sites will recommend that you take a stroll next to the cool waters of the Singapore River and chill out at Vansh.

Well, poppycock; Singapore is as humid as hell and the river has been converted to a big Longkang. Hot and wet is great when used to describe a woman, but when it comes to the weather, it stinks. It is enough to make one remember why Man climbed down from the trees to invent air-conditioners.

Fortunately, Vansh has tinted glass and very strong air-conditioning as we arrived after a long walk from the car park. A friend of ours was staying across the big drain from Vansh and organized a Sunday brunch.

Anyway, the restaurant looked like a cross between an Austin Powers posh pad and a Japanese Restaurant.


A lot has been said about Vansh’s advant garde Indian cuisine but you can’t really find anything that mentions their spectacular Sunday Brunch. Which is a good thing because Vansh is a small restaurant and the turnover is very high for their brunches. Funnily enough, we were the only Chinese there. Germans, Australians, Indians and Americans were legion.

Their Sunday Brunch consists primarily of delights from the Tandoor Oven. Kebabs of chicken, lamb and fish served with freshly made Garlic Naan.

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This blog managed to slip its trim and fit body into the cushions just as the Champagne was popped open and the appetizers arrived.

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There is no need to name names; they were all good. You need to watch out though as they can be very satisfying especially when washed down with Champagne. So good that you may end up stuffing yourself before the piping hot meats arrive.


Throughout the meal we were served with three excellent dips: Yoghurt, to soothe the tongue if things get too spicy, Chutney if things aren’t spicy enough and Mint to tingle your tastebuds.


They were so good that Vansh ended up giving us bowls of the stuff instead of small dishes. The meats were good; Smoky on the outside yet moist on the inside. The initial servings of the meats were a tad light on the spices, so a request was made to turn up the heat.


That was not a good idea, at least for me. The hot and spicy chicken numbed my tongue so much that I desperately coated it with the soothing Yoghurt dip. The pickled pink onions (chutney?) they served as a side did very well as a counterpoint to the rich meats.


The snowfish kebab was excellent, easily the favourite of everyone next to the Tandoori Chicken. It was soft, flaky and the spices did more to enhance the buttery taste of the fish than to overwhelm it.


Dessert came in the form of homemade Lychee Ice Cream and… and… I can’t remember what’s it called!


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If you want a casual Sunday Brunch with the family or friends, I would heartily recommend Vansh. The food is decent and the service was excellent.


My only complaint was that it was a tedious exercise to climb out of the seats after lunch. Other than that, it’s a great place to chill out and stone…


Posted on 1st Dec 2006 in Asian, Food and Drink, Indian, Makankaki


There Are 7 Comments


Eldehyde commented on December 1, 2006 at 1:43 am

Was the meal a la carte or champagne brunch buffet, and how much did it cost? Thanks!


ivn commented on December 1, 2006 at 10:10 am

It was a freeflow of kebabs, appetizers and a choice of beers (Heineken or Kingfisher) or Lassi (A type of Yoghurt drink) that cost $28+++ per person.

As for the Champagne, do enquire about the corkage with the restaurant.


justmita commented on December 1, 2006 at 1:56 pm

I’ve been a silent reader of your blog for a while now:) Great reviews.

The ice cream you’ve mentioned is called kulfi (koolfee) and its really yummy home made, do check out the mango or the pistachio version whenever you can.


Ivan commented on December 2, 2006 at 12:46 am

@justmita: Thank you! And thanks for the information on the Kulfi; it was freshly made at Vansh.


hinata commented on December 4, 2006 at 12:02 pm

Your second dessert is called gulab jamun, it’s deep fried milk balls soaked in sugar syrup. Used to survive on these in college at the cheap Indian all-you-can-eat, sugar high for days 🙂


Ivan commented on December 4, 2006 at 2:10 pm

Amazing! I didn’t know milk had balls. Thanks for the info. 😉 » Blog Archive » Lunch at Ikkukan commented on December 12, 2006 at 9:07 am

[…] Ivan: Amazing! I didn’t know milk had balls. Thanks for the info. 😉 […]

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