About Our Story

Deepali Ray - A Chartered Accountant (FCA), Management Accountant (ICWAI) with a Master’s Degree in Commerce, from the University of Calcutta had no idea she would end up in the F&B industry. Arriving in Singapore in 1998 she started out in an IT company in the Finance Department.After trying different cuisines in Singapore, she realised that this country is missing just one more cuisine in its representation of being truly multicultural : Indian-Chinese. A cuisine that unites two of the world’s super powers and caters to people of all diets - from veganism to non-vegetarianism.She resigned from her job on 8th March 2005 to embark on the entrepreneurial journey of bringing this cuisine into Singapore. Coincidentally it happened to be an ‘International Women’s Day’ which she was ignorant about.

Deliciousness jumping into the mouth

TANGRA CHINESE

Tangra is a region in East Kolkata that traditionally housed many tanneries owned by people of Hakka Chinese origin and is known to be the only China Town ofVast India. Food from Tangra is a distinct variety of traditional Hakka Chinese cuisine adapted to the Bengali palate where by, the basic ingredients of cooking remains the same. It then rapidly spread to the rest of Indiaand an elaborate cuisine evolved with dishes with spice level from sweet and sour to numbing spicy Szechwan (Sichuan inspired).

With Tibetans migration into the region, Indian- Chinese food received another boost, again its origin in Bengal, in the early years of 90’s, when a Tibetan family turned their home in Elgin road, into momo eating joint. Tangra Chinese Restaurant’s Tibetan Momos were awarded ‘Best Dish of the year’ , in food festival organised jointly by Singapore Tourism Board and Restaurants Association Singapore, in the year 2009. Our chefs bagged 1st Runner up without being coached. Our parsley fish and Szechwan Pickled Chilli sauce were nominated best dishes for the run but missed the title due to disqualification clause of one award in one year.

Known as Indian- Chinese or Indo-Chinese in India, it gained most popular and favourite street food and fast food of India forgetting about the place of its origin in Tangra over 100 years ago.Pioneering a dedicated Indian Chinese from Bengal, in 2006,Tangra Chinese (Hakka Style Indian Chinese Cuisine) established in Singapore under the brand name of Fifth Season. Fifth Season is a season of love that blossoms beyond the boundaries.

Your quest for the fifth taste ends at our Tangra Chinese Restaurant @ 28 Race Course Road

KOLKATA BECKONS

Kolkata, a melting pot of cuisine influenced by Moghuls, Dutch, Portuguese, French and not to mention the British rule in India with Kolkata as its capital. The result was a unique blend of cuisines, where local ingredients were adapted to French and Western cooking techniques – characterised by creamy sauces, the restrained use of spices, and new techniques such as baking, grilling, frying, poaching, steaming and roasting.

Use of modern air frying, sous vide and steaming technology to replace deep frying and microwave heating is the key feature of this unique restaurant. Home blended spices and herbs give the dishes a distinct flavour. Our team at Fifth Season brings you the Kolkata cuisine with the mantra “less is more” in its cooking style. Feast your soul with the eclectic concoction of all these cultures rooted deep into the cuisine, be it Moghul biryani, kabab rolls, tandoori platters or British fish fry, mutton chops, or the delicate prawn in green coconut.

Kolkata Beckons Restaurant @ 52 Race Course Road, en eclectic concoction of Bengali and Mughal’s food with an European influence.

We thank our customers for the support given in the past 17 years that we have been able to moderate our prices between 20% to 30% with improved quality of the food at the time when costs are rising all over Singapore. A Big Thanksgiving !