Food from the
heart of the forest

Pork slow-smoked over hardwood, paired with tender bamboo shoots in a light, fermented broth. The defining flavour of Singpho cooking.

Seasoned meats wrapped in wild banana and taro leaves, then grilled over open flame — the leaf infusing a subtle herbal note.

A rotating spread of fermented condiments including smoked tomato, wild herbs, and dry fish chutney — bold, alive, and unrepeatable.

A full tribal meal spread — red sticky rice alongside multiple broths, pickled greens, and charred meats on a single plate.

A clear, delicate broth simmered with indigenous vegetables, roots, and herbs foraged from the Brahmaputra valley.

Free-range chicken cooked in a deep, aromatic Singpho spice base — far removed from the everyday, rooted in tradition.