Season of bold & boundless flavours
Season of bold & boundless flavours
Deepali Ray, a Chartered Accountant and Cost Accountant with a Master’s in Commerce from the University of Calcutta, never imagined her future would lie beyond balance sheets and audits. After relocating to Singapore in 1998, she worked in a leading IT firm with over 400 employees. But it was her passion for food—and a keen observation of the multicultural food scene in Singapore—that changed her course.
While exploring Singapore’s culinary landscape, Deepali noticed a surprising gap: the absence of authentic Indian-Chinese cuisine—a bold, flavorful fusion that had become integral to India’s street food culture. Determined to introduce this beloved cuisine to Singapore, she founded Tangra Chinese in 2006 under the Fifth Season brand—marking the beginning of a culinary movement that blends tradition, nostalgia, and innovation.
Inspired by Tangra, the only Chinatown in India nestled in East Kolkata, Tangra Chinese brings to life the unique culinary legacy of Hakka Chinese immigrants who adapted their food to suit Bengali tastes. The result? A dynamic fusion where Chinese ingredients meet Indian spices, creating signature dishes like chilli chicken, Szechwan noodles, and more.
The evolution didn’t stop there. The arrival of Tibetan families in Kolkata during the 1990s brought Tibetan momos into the spotlight. At Tangra Chinese, our momos became an instant hit—winning the Best Dish of the Year at a 2009 food festival organized by the Singapore Tourism Board and the Restaurant Association of Singapore.
Today, Tangra Chinese continues to pioneer this powerful fusion at 28 Race Course Road, delivering bold Indo-Chinese flavours that warm hearts across generations.
Kolkata Beckons celebrates the rich and layered history of Kolkata’s cuisine—a melting pot of Mughal, Dutch, Portuguese, French, Chinese, and British influences. From the creamy Mughlai biryanis to the crisp British fish fry and the unmistakable Bengali mustard-flavoured curries, Kolkata’s food reflects its colonial past and cultural diversity.
At Kolkata Beckons, we stay true to tradition while embracing modern culinary methods like air frying, steaming, and sous vide cooking—ensuring healthy yet authentic dining. Located at 52 Race Course Road , our restaurant invites you on a journey through Kolkata’s culinary heritage.
DIPU is where Indian soul food meets modern-day flair. Here, timeless dishes like Chicken Tikka Masala, Paneer Butter Masala, and Tandoori Kababs are reimagined with a contemporary twist. From fluffy Tikka Baos to Chelow Kababs and hearty Colonial Combos, every plate at DIPU bursts with carefully layered flavours.
We pride ourselves on using home-ground spices, locally-sourced produce, and a whole lot of heart. DIPU is more than a restaurant—it’s a space for warmth, connection, and community.
Join us for a meal that’s comforting, exciting, and unforgettable.
The name Fifth Season symbolizes a season of love—one that transcends time, borders, and tradition. Across our three distinct brands—Tangra Chinese, Kolkata Beckons, and DIPU — we honour heritage while creating new stories on every plate.
We invite you to explore our restaurants and discover a taste of home, nostalgia, and new beginnings—all under one roof.
+65 9155 7645