Located alongside the more established restaurants such as Muthu's Curry and Banana Leaf, Fifth Season may seem like a small eatery in a league of its own. However, having been around only for a couple of months, Fifth Season already commands a steady stream of regular diners who come by for a fusion of Chinese-Indian dishes served. This gem, spear-headed by Mr Deepali Ray, is all set to climb the ladder of success.

• The Vibe
  Though it is a double storey restaurant, yet one does not find it too ostentious or overly crowded. On the contrary what you find is that the boutique size of the restaurant exudes a sense of coziness amidst the fusion of modern and cultural design. The interior decoration is a mingling of Chinese, Tibetan and Indian style, reflecting the kind of food that is being served in the restaurant. Chinese and Indian artworks adorn the walls coupled with Chinese inspired furnishing.

• The Food
  If you are expecting Naan and Tandoori to be served at Fifth Season, then you will have to think twice. What you will find at Fifth Season are Chinese styled dishes cleverly fused for an Indian taste.

  The Tibetan Thukpa ($6.90) is a great start to the scrumptious meal that awaits you. A chef's recommendation, the home styled spicy soup, with noodles and minced chicken, is bound to warm you up on a cold day and at the same time, acts as an excellent teaser for the other dishes that are to be served. Another noteworthy dish to savour at the start is the platter of Tibetan Momos ($7.50), which is a crescent shaped dumpling stuffed with either chicken or vegetable. Dip it with the special spicy Momo sauce, to give the dumpling a spicier taste. Highly addictive is the Crispy Chilly Baby Corn ($10.90). Dipped in a batter and stir-fried, the Crispy Chilly Baby Corn had a sweet yet spicy tinge to it. Chow Chow Rice ($7.50) is a unique dish as both basmati rice and handmade noodles are tossed into the wok together, working out slightly pepperish taste. The Gobi Manchurian ($9.50), which is the cauliflower flowerets cooked in ginger garlic sauce, is sure one tasty dish that caters for all taste buds. The Lemon Fish ($10.90) on the other hand, requires an acquired taste. Slices of fish fillets are drenched with lemon sauce, giving this dish a zesty taste. However, compared to other lemon sauce dishes available, the taste of the lemon in this dish is not so sharp on the palates and has a slight tinge of sweetness, thus making it more accommodating for diners. If you prefer a spicier seafood dish, then give the Prawns Szechwan Pickled Chilly ($13.90) a try. The fresh prawns which have already been de-shelled for your convenience, are succulent and tasty. The American Chopsuey ($11.50) is a rare find. Consisting of crispy noodles with eggs and seafood, cooked in a homemade sweet and sour sauce similar to that of Chilli Crab gravy, this dish tantalises the senses.  Highly recommended desserts will be the Banana Pancake ($7.90) made of fresh banana slices stuffed in a crispy pancake topped with sesame seed, served with a scoop of vanilla ice-cream which blends perfectly with the warm banana pancake, making it a delight to feast on!

SD Food Advisor's Take on Fifth Season
Most diners will enter Fifth Season with a slight expectation of the usual Indian dishes which are to served. However, it was a pleasant surprise to be served Chinese styled cuisines which has been incorporated with hints of India and Nepal . The food was overall satisfying and would make render repeat visits. Be patient when locating the restaurant because it is cosily tucked along the road. Nevertheless, if you keep your eyes on a look out for the signboard, you are sure to find it!