Season Of Love That Blossoms Beyond The Boundaries
Tangra, a region in East Kolkata, is known as the only Chinatown of vast India, historically housing tanneries run by Hakka Chinese immigrants. The cuisine from Tangra is a distinct variety of traditional Hakka Chinese food adapted to the Bengali palate, maintaining the essence of the original ingredients while introducing regional spices and flavors. This culinary style quickly spread throughout India, evolving into a rich tapestry of flavors ranging from sweet and sour to the intensely spicy Szechwan (Sichuan-inspired).
In the early 90s, Tibetan migration further enriched this cuisine when a Tibetan family in Elgin Road turned their home into a momo eatery. Tangra Chinese Restaurant's Tibetan Momos earned the ‘Best Dish of the Year’ award at a food festival organized by the Singapore Tourism Board and Restaurants Association Singapore in 2009. Parsley Fish and Chicken Szechwan Pickled Chilli also received nominations for best dishes. Indian-Chinese, or Indo-Chinese, has become a beloved street and fast food in India, though its origins in Tangra have often been overlooked.
In 2006, Tangra Chinese established itself in Singapore under the brand name Fifth Season, a season of love that blossoms beyond the boundaries, pioneering dedicated Hakka-style Indian-Chinese cuisine in the region.
Fifth Season is a celebration of love and culinary fusion, inviting you to experience the fifth taste at our Tangra Chinese Restaurant, located at 28 Race Course Road.
