Tiga at The Leela Hyderabad offers a menu with dishes from Singapore, Malaysia and China

Chef Shah at Tiga, The Leela Hyderabad
| Photo Credit: Prabalika M Borah #Frames of India Shot on OnePlus

At Tiga in The Leela Hyderabad, it is all about celebrating the best of Singaporean, Malaysian, and Chinese cuisines. ‘Tiga’ means ‘three’ in Malay, and this fine-dining restaurant lives up to its name, curating a menu that highlights signature dishes from each of the three regions, alongside smart fusions that reflect a modern, pan-Asian approach.

Tiga’s design incorporates the customary Asian patterns of pagoda and woodwork in a contemporary style. The Yum Cha corners especially are ideal for gathering with family and friends. Minimal use of colour makes the earthy brown shine out against the white floor.

The kitchen is helmed by Chef Albert Rayan (from Singapore) and Chef Shah (from Malaysia), who bring a refreshingly clean and contemporary take to traditional flavours. Think elegant plating and restrained yet bold profiles. The amuse-bouche is spicy mango bits on crisp toast. Table snack? Salted boiled peanuts.

Lamb Rendang
| Photo Credit:
Special Arrangement

As we chatted, a bowl of soup was placed before me — though it appeared dry. Chef Albert reached for a kettle and poured in the broth. Chicken soup for the soul, indeed. Herbal, soothing and without cornflour — a delicate balance between a clear soup and a broth, and something I would not mind as a dinner staple. It was followed by chicken satay, beautifully chargrilled and tender.

Singapore’s rich culinary heritage — Chinese, Malay, Indian, and Peranakan — shines through in icons like chilli crab and Hainanese chicken rice. Tiga’s menu nods to these, along with nasi lemak and lamb rendang.

Tiga offers a Yumcha menu
| Photo Credit:
Prabalika M Borah

Chef Shah, Tiga’s Chef de Cuisine, says, “We’ve put in a lot of work to bring our food philosophy to life. Teaching the team how a rendang should taste exactly like it would in a Malay home took time.” Their efforts show. The lamb rendang, served with fried rice, had a hearty texture and was flavourful without being overwhelming.

More snacks arrived mid-meal — crab crackers this time — before the Peking duck wraps. These are a treat for duck lovers, rich enough to skip the accompanying dip. Dimsum and siu mai samplers were also brought out — bite-sized, light, and quickly devoured.

While I was tempted to ask for the laksa and chilli crab, I decided to save them for another visit. Dessert was up next.

Singaporean river mud cake
| Photo Credit:
Prabalika M Borah

I was served a kaffir lime and bitter chocolate petit gâteau — light, citrusy, not too sweet — and a Singaporean river mud cake, rich and gooey, perfect for chocoholics. I polished off the latter in no time. Did I still regret not ordering the laksa? Absolutely. But that just gives me an excuse to return.