Mano Thevar

Coming Up

Malay and Indian roots, European training, and a measured Japanese influence all sit inside Mano Thevar’s cooking at Thevar in Singapore. The result is contemporary South Indian food that stays connected to its references while tightening the detail around them. One MICHELIN Star in 2021 and Two MICHELIN Stars in 2022 placed that approach on record.

Where They Are Now

At Thevar in Singapore, the work is rooted in premium ingredients and a contemporary reading of traditional South Indian cuisine. In Mano Thevar’s hands, the point is not to discard the base language of the cuisine but to shape it with more precision, so the finished plate keeps its line while adding new emphasis. The restaurant’s standard is stated plainly: “Cook with Love, Perfection & Consistency!” That phrase sits close to the daily reality of the pass, where control matters as much as ideas. Mano Thevar has put the requirement even more directly: “Chef has to balance innovation and consistency.”

Signature

Crisp, rich, sweet, and savory all appear in Mano Thevar’s named dishes: Crispy Iberico Pork Belly with Sambal Aioli, Black Truffle Samosa, Beetroot Chaat, tandoori rack of lamb, and rasmalai. The range shows a kitchen working across texture and register, using contrast as a tool rather than a flourish.

In Their Words “Chef has to balance innovation and consistency.” “Cook with Love, Perfection & Consistency!”

Honors

Mano Thevar’s honors include MICHELIN Guide Singapore, 2 MICHELIN Stars (2022) and MICHELIN Guide Singapore, 1 MICHELIN Star (2021).