Naga Belly

In its revamped form, Naga Belly’s decor combines Naga artefacts with a cosy backdrop. That, and the extensive appetiser menu which includes some banger bar snacks from Nagaland, is possibly the reason the restaurant seems so popular with young couples looking for a low-effort date spot.  

Bring a curious appetite and try the axone chicken wings for some juicy chicken marinated in the traditional umami flavours of Naga style fermented soybean. The Naga pork bhujia – fried strips of marinated pork, served with a super spicy king chilli sauce – is dangerously moreish, and so is the crispy pork belly. The Naga-style singju, made with spicy chilli and axone, is fierce, but they can mellow it down if you like. It also gives you the perfect excuse to try the fruit ferments. The gooseberry, pear and roselle ferments are refreshing and not too sweet. The Naga rice ferment drink has been a popular choice since it made an appearance on the menu a couple of years ago – you’ll spot it on almost every table when you walk in. 

Originally started as a home kitchen to cater to the homesick, the axone and anishi preparations continue to be the pride of Naga Belly. The perilla seeds chicken curry and anishi black curry with pork are star dishes, served with black rice which is fresh, fragrant and flown in from home. Pair it with some veggies for a wholesome meal.