Fifth Season Xpress-ION

New & Unique, Delivery Focused, Chinese-Indian, $$

Google Reviews

Truly amazed by the dining experience as it was my first time having Indian Chinese food. We got a veg thukpa soup that was so comforting. The momo s were great for both steamed and fried versions. Shall be back to try other options! The staff were friendly too! ⭐️⭐️⭐️⭐️⭐️ Siaw Wei Cheong An amazing introduction to Bengali food. When you go with a local Calcuttan then the right choices makes the food come alive … Starting with the fried bread crumbs -peas and cottage cheese combination - Chhanna Koraishutir chops to the mustard laced Channat Paturi rolled on banana leaves to the traditional lentil staple dish Dhokar Dalna and for the meat lovers boneless mutton marinated overnight and mixed with dozen plus spices made it a delightful meal to be had with luchis and kulchas. The finale with mishti doi and baked sondesh was a fitting end to a great meal. ⭐️⭐️⭐️⭐️⭐️ Anand Pande

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The ONE Cuisine Singapore Was Missing: An Ex-Finance Professional Ventures into Indian-Chinese Fusion

Where history meets the plate - Fifth Season, representing a season of love that blossoms beyond the boundaries, carves out a flavourful niche. Deepali Ray, once a financial professional, traded spreadsheets for spatulas. She spotted a niche in Singapore's diverse food scene and brought forth Kolkata Beckons and Tangra Chinese, both showcasing India's rich food history and global influences.

Fifth Season has recently rolled out Fifth Season Xpress-ION, a thoughtfully curated delivery menu that brings the best Indian combos from the highly-rated Kolkata Beckons and Tangra Chinese straight to your table.

Kolkata Beckons: Bengali & Mughal Flavours

Located in Little India, Kolkata Beckons offers dishes from Bengal, a region shaped by Mughal traditions and European colonies from British to Dutch. Here, traditional ingredients meet contemporary cooking methods like air frying and sous vide.

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Dishes You Must Try

Kolkata Mutton Biryani

Our first taste was the Kolkata Mutton Biryani. Unlike typical spicy biryanis, this one had a subtler flavour profile but was incredibly rich, especially the large, spice-infused potatoes.

Chicken Chaap

Next was the The Chicken Chaap. Slow-roasted in a cashew and melon seed paste, the chicken was melt-in-your-mouth tender, rich with the fragrances of saffron and rose water.

Kolkata Rolls

Flaky crisp paratha with special filling is most popular street food and best example of fusion of various cultures. The chicken tikkas are tossed with onion, capsicum, green chilli sauce, lemon and melody of sweet n sour spices to make it juicy and filling. We tried the Egg Paneer Tikka where the paratha was coated with egg omellete. It was fresh, testy and fulfilling.

Moglai Paratha

A must-try for paratha lovers. Filled with minced chicken or mutton and egg, it was crispy and flavourful, especially when paired with the baked potato masala.

Tangra Chinese: Hakka Style Indian Chinese Cuisine

Over at Tangra Chinese, it's a whole other world. It's a tribute to the Chinese community in Kolkata's Tangra area, with distinctive cuisine featuring flavours from sweet and sour to fiery Szechuan.