Welcome to Boat Quay.

Established in December 1991 by husband-and-wife team of Raj Kishor Patro and Ritu Patro, this casual eatery is known for authentic North Indian curries presented with a fine-dining touch. Dishes are made with traditional recipes, using slow-cooking methods such as the tandoor clay oven.
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No fewer than 14 spices bloomed in mustard oil are used to marinade the boneless mutton chunks, including Kashmiri red chili, black cardamom, green cardamom, cloves, cinnamon, cumin, asafoetida / hing, and bay leaves, to which whisked plain yoghurt and water are gradually added. Garnished with strips of ginger.
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The result is a pleasant and mild curry, bursting with deep meaty savoury sweet earthy spice flavour, having a velvety thick creamy texture while the mutton is tender and chewy, yum.
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Mutton Rogan Josh
Kinara
@ 55 Boat Quay
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More details:
https://ivanteh-runningman.blogspot.com/2025/11/best-of-singapore-hawkers-mutton-rogan-josh.html

[RAFFLES PLACE, SINGAPORE] If you are looking for another ramen spot in CBD, @ramen_matsuri is another place to consider. I tried both their soup and dry ramen and I must say, I very much prefer their dry version.

The Original Taiwan Mazesoba 🍜 ($14.80) boasts quite a variety of ingredients with thick cut noodles underneath. For me I feel like the noodles and seasoning sauce are very important in a mazesoba, and their rendition was superb. It had the right amount of savoury and meaty flavour that isn't too cloying, and can be further enhanced with a dash of vinegar they give at the side. With the acidity and chewy noodles, this was very addictive. Definitely one of the best mazesoba I've had. Extra noodles is FREE too!!

I also tried their Yokohama Tonkotsu Ramen 🍜 ($16.80) and I must warn you that it's REALLY thick and meaty. The broth itself can be quite salty and incredibly meaty, which may not be for everyone. They use the same thick noodles that are very al dente. I must say, as much as I like such ramen broth, it really got quite cloying as the taste is quite one-dimensional. It's still decent ramen, but definitely not one of the best I've had!

Please get their Karaage 🐔 ($5.50 for 2) as well, as these were chunky, meaty, juicy and yet so flavourful. Garlic Gyoza 🥟 ($8 for 6) was decent but nothing much to shout out about.

Will come back whenever I crave for mazesoba 😋

Established in December 1991 by husband-and-wife team of Raj Kishor Patro and Ritu Patro, this casual eatery is known for authentic North Indian curries presented with a fine-dining touch. Dishes are made with traditional recipes, using slow-cooking methods such as the tandoor clay oven.
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Their rendition features chicken eggs scrambled with turmeric, curry leaves, green chili, and red onions, garnished with coriander. Carries a fluffy soft bouncy crisp texture, with eggy savoury salty sweet spicy flavour.
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Designed as an appetizer or a side dish to a meal, this lovely dish will appeal to all ages.
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Egg Bhurji / Egg Poriyal
Kinara
@ 55 Boat Quay
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More details:
https://ivanteh-runningman.blogspot.com/2022/12/best-of-singapore-hawkers-egg-bhurji-poriyal.html

Unsweetened, fizzy, citrusy drink that helps to digest your meal.

Refreshingly sweet, with the sweetness just right. Loved the generous amount of longan and the hint of pandan aroma.

Warm dessert with a twist. Stewed banana and poached egg with a flowy yolk sit in rich coconut cream. Soft, sweet, and slightly savoury. Unusual combo, but it works well. Comforting in a quiet, curious kind of way.

Had it before, liked it, so ordered again. Still excellent. Bold Thai milk tea flavour meets sweet milk drizzle for a rich treat. Texture lands between pudding and mousse — creamy, dense, yet soft and delicate.

Every visit, we never fail to order this. A well-cooked medium rare steak, pleasing to the eye and even better on the tongue. Seasoning hits the mark, pairing perfectly with tender, chewy meat. Familiar, tastisfying, always worth it.

Thick, golden layer with fluffy edges and a crisp bite. Not too greasy, just enough wok heat. Inside, sweet and bouncy prawns bring the dish to life. Simple, and well-executed.

Crab shell was easy to crunch into, meat soft and tender. The curry clings creamy and punchy, with just enough heat to lift without drowning. Eggy, fragrant, slightly messy in the best way. Each bite balances crunch, spice, and umami. Best with rice to soak it all up.

Velvety coconut broth, bright with lemongrass and lime, wrapped around tender seabass that flakes smoothly in the mouth. The fish adds depth without overpowering the soup’s gentle tang. Comforting, clean, and quietly elegant.

Crispy-smooth on the outside, juicy-meaty within. The prawn sweetness and scallop richness hit just right, wrapped in a golden shell that’s fragrant without being greasy. Every bite lands clean, bold, and balanced. One of the best I’ve ever eaten!? It also came with a fruity mango dip.