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VK MESS South Indian Feas t, located on Race Course Road, is a newly opened restaurant serving authentic South Indian cuisine. Chef-owner Titus, who has a background honed in fine-dining restaurants both locally and abroad, has returned to his roots. After a pilgrimage to India to immerse himself in regional dishes, Chef Titus aims to bring the flavours and lively vibes of a traditional South Indian mess to Singapore. The Ultimate Virundhu 5/5 The menu at VK Mess is carefully curated to highlight its specialities. To get an idea of their offerings, we tried the Deluxe Set ($55/2 pax) of The Ultimate Virundhu . This set includes more than 12 dishes: White Rice, Lamb Chukka/Curry, Chicken Uppukari/Curry, Prawn Sambal, Spanish Mackerel Fry, Chicken/Fish 65, Egg, Samba, Rasam, Mooru, Papadam, and three vegetables. We also sampled a few additional items. Our deluxe set was elevated with coconut ghee rice, available only on selected days. The rice, infused with lamb stock and rose water, had a fluffy texture with delightful bites from crushed cashews. Slightly coconutty and accented with spices, especially cardamom, the plump raisins added a burst of sweetness that countered the savoury flavours of the surrounding dishes. Shredded Shark Stir-fry The dishes are on a rotational basis. One standout was the Shredded Shark Stir-fry . It had a flossy texture, and as exotic as it sounds, it had a bite reminiscent of Hei Bi Ham - moreish but more spice-forward rather than heat; it was definitely a memorable experience for me. Lamb Chukka Chicken Uppukari The Lamb Chukka and Chicken Uppukari were also noteworthy. Lamb Chukka was a dry curry with morsels stir-fried until dry with spices and aromatics, allowing the curry to cling to each piece. The chicken uppukari was delectable with tender meat. Prawn Sambal with Quail Eggs A favourite was the Prawn Sambal with Quail Eggs . The prawns were succulent and finger-licking good with a nice amount of spice, and the quail eggs were perfectly cooked. Another notable item was the Fish Curry. Infused with tamarind, it added an appetising acidity to the meal. Balancing the platter's flavours were the lightness and sweetness of the vegetables, comprising stewed cabbage, pumpkins, and long beans. The Dahl was delicious too. The vegetarian set offered here is also worth checking out. Chicken 65 4.5/5 The set includes a side bite, Chicken 65 . Despite its deep colour, the meat was surprisingly tender and not overly seasoned, allowing the spices and aromatics to shine. Whole Lamb Shank Masala 4.5/5 VK Mess prides itself on its signature Whole Lamb Shank Masala ($18 ala carte/ $13 with set). Brined for 72 hours and then cooked in a pressure cooker, the meat easily fell off the bone and was succulent. The robust masala gravy made it even more satisfying. Black Moon 5/5 The quality of the spices is crucial in determining the flavours of the dishes. The owner sources his spices from the mountains of Kolli Hills. Cardamom is commonly used both in coconut ghee rice and desserts. Be sure to try the Black Moon , which is made with black rice imported from India. Served with a sago crisp dotted with rose gel, reflecting the chef's fine dining background, this dessert showcased the art of flavour balance. Interestingly, the first taste was delightfully salty, enhancing both the coconut and black rice flavours. Shredded coconut mixed into the rice pudding added a delectable bite. It concluded my meal perfectly. Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. VK MESS South Indian Feast 42 Race Course Road Singapore 218557 Tel: +65 94711706 Facebook Instagram Nearest MRT: Little India (DT, NE Line) Opening Hours: Tue-Sun: 1130am - 10pm (Closed on Mon) Direction: 1) Alight at Little India MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [ Map ]