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Posted 05 March 2014 - 12:20 PM

  • LifePro_Tips
      Joined: 29 January 2014
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Fifth Season



Tangra Chinese from Kolkata – A true fusion of India, China and Tibet.

Indian Chinese cuisine was born in Tangra, located on the east of Kolkata, the only China Town in India. The Chinese of Kolkata were best known for mainly leather shoe manufacturers, beauty parlor owners and dentists. Thousands of Hakka Chinese focused their business mainly in leather tanneries at Tangra.

Hardworking and ambitious, they would not spare any field, so, why food? Influenced by local culture and taste, they opened restaurants for Bengalis by spicing the bland sauces with hot fresh green chillies. As Bengalis love to eat and explore anything new, they found a new and addictive taste with a perfect balance of hot, sweet and sourness in the dishes.

With this identity the Indian Chinese food spread to almost all street corners in Kolkata. Within a short span of time it spread to the whole of India with its regional influence of food habits. The green chillies in Kolkata’s chilli chicken might have got replaced by dry red chilli in Delhi’s chilli chicken, but the Indian Chinese food fever did not spare any Indian from great grandson to great grandfather. You may find Indians not knowing about many regionally popular Indian dishes but you cannot find an Indian not knowing about Hakka Chowmein, Chilli Chicken and Gobi Manchurian.

Indian Chinese food transformed into a complete cuisine when thousands of Tibetans migrated to India and added delicacies like thukpa (spicy noodle soup) and momos (special dumpling) which is also the winner of the title ‘Best dish of the year 2009′ by Fifth Season at the Singapore Food Festival 2009.

This unique fusion of flavors of India, China and Tibet is brought to you in Singapore by Fifth Season, located within 1 minute of Little India MRT. Unlike the four seasons, which come and go, Fifth Season remains open throughout the year with the same love and passion to serve the best of Indian Chinese cuisine.



Deepali Ray is Founder & director of Fifth Season Tangra Chinese.

Deepali Ray is a qualified Chartered Accountant, Cost Accountant and Masters in Commerce from India who has served various multinationals and Government entities in India as well as in Singapore in her long career.

After serving an IT Industry for almost 7 years in Singapore she realized that this true love fusion food would probably be her best contribution to Singapore’s multi ethnic culture. She named her restaurant ‘Fifth Season- Tangra Chinese’ which means a season of love throughout the year serving this true fusion of India, China & Tibet from West Bengal in India, demonstrating that love does not care boundaries.



Fifth Season Launches Its New Website With Online Order.


Fifth Season Tangra Chinese restaurant launches a fresh new website. Now you can make an advance order online for take away and home delivery.

Advance features for Menu & product display and an advance slide show ,with online table booking application as well as a integrated Facebook fan page. A site which is fully compatible with all leading browsers and mobile phone.


Fifth Season 3rd Party Home Delivery Services


Home Delivery service is brought to you in association with Roomservice and Hungrygowhere food Delivery.

For home delivery near central area (no desserts) please call Roomservice  65360065 Or  Visit RoomService

For home delivery island wide (includes desserts) please call HungryGoWhere  63522622 Or Visit HungryGoWhere


Lunch : 11:30 AM - 03:00 PM Dinner : 06:30 PM - 10:30 PM

Fifth Season

Address: 28 Race Course Road Singapore 218550

Phone: 62934842

Mobile: 91557645

Website: www.fifthseason.com.sg


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