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Dickson Road

Name: Sree Laxmi Vilas Drink & Dine
Price range: $$

The room where Sree Laxmi Vilas started — a small, busy kitchen in Little India that opens at seven for tiffin and does not really slow down until eleven at night.

61 Dickson Road

Address

Singapore 209528

+65 9037 7963

Call us

For same-day tables

7am – 11pm

Opening hours

Tuesday to Sunday

Rochor MRT

Nearest MRT

Little India MRT

About this branch

Where it all started

Sree Laxmi Vilas opened on Dickson Road with one kitchen, one griddle and a set of recipes carried over from Pattukottai. It has stayed that way. The room is small, the tables fill up fast, and the tiffin counter starts working before most of Little India is awake.

This is the branch people come to for breakfast — idly and medu vada at seven, podi dosa and pongal through the morning, and a full meals plate by noon. Evenings turn to biryani, Chettinad chicken, tandoori off the coals and a plate of Chicken 65 to start.

Nothing here is cooked to order from a shortcut. The masalas are ground in house, the kolambu simmers all morning, and the dosa batter is fermented on site. If you have eaten at a mess in Tamil Nadu, this room will feel familiar.

Dickson Road Menu Reserve Here

Griddles running

From seven in the morning until close.

233

Dishes on the card

Tiffin, biryani, curries, tandoor, bar.

4.6

Guest rating

Across 37 published reviews.

Order these first

Signatures at Dickson Road

Tiffin

Masala Dosa

Crisp-edged, straight off the griddle, with sambar and two chutneys.

Biryani

Chicken Biryani

Sealed under dough and steamed. Served with raita and salan.

Starters

Chicken 65

Chilli, curry leaf and a great deal of crunch.

Curries

Paneer Butter Masala

Slow-simmered tomato and cashew gravy.

Full Dickson Road Menu Order on foodpanda

From the Kitchen

Dickson Road, in Motion

The griddle never really stops

Dosa batter hitting hot iron, parotta beaten down with two blades, biryani lifted straight out of the pot — the things you can only really understand by watching.

We post the kitchen as it actually runs: early tiffin service, the evening rush, and whatever the chef feels like showing off that week.

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What Guests Say