Fifth Season – Kolkata Beckons
I was excited to visit Fifth Season as I'd never really tried authentic Bengali cuisine. The cosy restaurant has a bar counter for drinks, and even a projector and screen, which means you could come here for a work event too.
Our appetisers included Kolkata chicken cutlet ($9.90), Kolkata fish fry ($18.90) and prawn croquettes ($16.90). There are plenty of vegetarian options: the vegetable chop ($10.90), made with beetroot, carrot and peanuts, was a crunchy delight. All appetisers also include a side of a mustard-based dip.
Next came the bhetki macher kopta curry ($20.90) – seabass balls in gravy – and mutton pot roast ($22.90). The mutton, marinated and slow-cooked with brown onions, was surprisingly sweet and tender – we finished it all in one go! Our top choice was the chingri malai curry ($21.90) – the prawns were tender and the curry smooth and creamy. You can also order various naans to go along with the dishes. With mustard-based dishes being one of their specialties, we also tried the macher paturi ($21.90), mustard-marinated fish fillet wrapped and slow cooked in banana leaf.
For dessert, we tried the malai chop ($9.90), a traditional Bengali sweet dish recommended by the staff, and the baked roshogolla ($9.90), or cottage cheese baked with milk. Being a sweet-tooth, I thoroughly enjoyed both, even if the cottage cheese in the roshogolla might call for an acquired taste.
The staff at Fifth Season were attentive and well-informed on all the dishes. They patiently went through the items on the menu while tossing in some recommendations along the way – something they do for all first-time customers.
52 Race Course Road 9155 7645 | fifthseason.sg