Punjab Grill Restaurant in Marina Bay Sands


To dine at Punjab Grill is to take an epicurean journey through Indian’s richly diverse Northwest Frontier Province — the undivided Punjab region. Food from gourmet metropolises like Lahore, Peshwar, Rawalpindi, Kabul, Amritsar, Multan and Patiala, formed the urbanised melting pots of different cultures.

These cities and cultures were the source of inspiration for our menus. The vast menu at Punjab Grill , Singapore is where the everyday “sarson da saag” (a vegetarian curry made of mustard greens and spice) and “makki di roti” (a flat, unleavened bread made of corn flour) meet the secret recipes of the royal kitchens — with a dash of panache and modernity thrown in.

  • Share This Page:

Curated Wines

Dedication to craft is what drives the inspiring culinary team at Punjab Grill. Their brand new wine list is a carefully curated selection that went through a tedious 3-month process of sourcing and tasting over 200 labels. 75 were handpicked, originating from over 10 regions around the world – a collection that will please wine connoisseurs, perfectly complementing their exquisite food menu.

On the list, you’ll find Chenin Blanc from Sula Vineyards in Nashik, India’s most prolific wine-producing area. This semi-dry, light white wine contains hints of pineapple and passion fruit, making it a delightful aperitif. Be sure to try the Gapsted Moscato and La Massa Toscana, the latter offering juicy acidity, rich flavours infused with cherry and strawberry, and a smoky tobacco finish. 

Top-notch pairing advice from the crew: order the Non-Veg Kebab Platter with the La Massa – the Lamb Seekh Kebab pairs amazingly with the wine!

Assorted Sea Food Platter
Tandoori Jheenga
Nalli Gosht Lamb Shanks
Crispy soft shell crab

Chef Javed Ahamad

Probably the premier exponent of creating unique Indian dishes for the Singaporean palate, Chef Javed has spent more than 11 years in various Indian restaurants in Singapore and has refined his skills after hours of arduous training and cooking. He is credited with introducing a variety of firsts to the Singapore market – including Singapore’s first Indian style champagne brunch, the first Ayurveda based menu and a variety of other themed menus.

After an extended period of learning and mastering his creations in India, Chef Javed started his Singapore journey with Rang Mahal at Pan Pacific. He was later one of the initial chefs at the Song of India before taking over his current role at Punjab Grill. Chef Javed has trained and worked with a variety of noted chefs like Jiggs Kalra, Milind Somani, Vineet Bhatia and Gurpreet Singh.

To Chef Javad, "Life is an ever changing journey of learning and creating". His constant thirst for learning and perfecting has landed him a variety of accolades, starting with his winning the Gold Award for Nestle Star Young Chef of the Year in 2001. More recently, he has earned distinctions from prestigious organisations including the Restaurant Association of Singapore and Sphere Culinary Challenge.

  • Award of Excellence from Peak Magazine’s G Awards for 2014 and 2015
  • Wine&Dine’s list of Top Restaurants in Singapore for 2014 and 2015
  • Asian Cuisine Chef of the Year from World Gourmet Summit for our Chef Javed Ahamad
  • I S Magazine’s 10 Top Tables for 2014
  • Rated amongst the Best Ten restaurants in Singapore and the best Indian restaurant by 10best
  • CNN Go ranking as one of the Top 5 Indian restaurants in Singapore
  • Time Out's ranking of the 50 best new restaurants in Singapore
  • IS Asia’s list of Fabulous 50 things to eat before you die
  • Focus Singapore list of Top 10 restaurants in Singapore
  • Singapore Tattler’s listing of the Best restaurants for 2014 and 2015
  • Trip Advisor Excellence Award for 2014 and 2015