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Hot 100 2019
Featured In 5 Guides
NEW Pasta Tasting Menu If you want to carb out in preposterous style, the new Pasta Tasting Menu at Spago has your name on it. It certainly had Burppler Jayne Tan and mine. Comprising of smaller portions of the four existing pastas from the a la carte menu, it is an ideal way to try them all at one sitting. Frankly speaking, I have only had the agnolotti (it鈥檚 pure magic, just ask everyone else I鈥檝e introduced it to) and wasn鈥檛 quite aware of the other three pastas鈥 existence. Blame it on my usual must-haves that get first dibs on my belly鈥檚 real estate whenever I visit 馃槀馃槀 So thank you Executive Chef Greg Bess for insisting we leave it to you this time. The first to arrive was a pile of exquisite frilly Mafaldine prepared in a far-from-basic cacio e pepe style with prosciutto and asparagus. The former added meaty savouriness while the latter threw in not only in extra flavour but also succulent bites of juiciness. Second was a really appetising Rigatoni. The sauce of pork ragu, fennel seeds, Swiss chard, parmesan, parsley had a subtle kick of heat from chilli which paired beautifully with the big tubes of al dente #pasta. I am a fan of tripe but only if it is done well, and in the case of the Bucatini 鈥淭rippa ala Romana鈥, our third pasta, it hit the bullseye. Superbly soft and gently chewy, the pieces of tripe were saturated in the spicy tomato sauce it had been braised in. Ricotta, mint, parsley and pecorino rounded this off very nicely. Last but certainly not least was the handmade Agnolotti that had stolen my heart from day one. This season sees it filled with pumpkin with a hint of herbs, and served with a plate-lickably delicious sauce, as evidenced in my recent IGTV post starring @heyrozzz @dineshb and @iamkennethelee. We were feeling rotund by then and common sense would dictate refusing dessert. But did we do that? Of course not. A very fragrant deconstructed Apple Crumble landed on our table soon after and in we dug, munching on the freshly baked fruit and crunchy pecan streusel, accompanied by raspberry gel and a magnificent brown butter pecan ice-cream.
Veronica
11w
NEW Tacos On The Menu At Spago Bar & Lounge Making an appearance for the first time today at Spago Bar & Lounge on the 57th floor of Marina Bay Sands is this Wagyu Tongue Tacos. And what an interesting Mexican-Indian hybrid it is. Inspired by staff meals cooked by the Indian members of their international kitchen team, this features made-from-scratch tortillas and very tender cubes of Wagyu tongue cooked in masala spices, and then smoked with cloves and ghee. Fresh avocado, airy-light, crunchy pork crackling puffs and a side of creamy raita (yes, you read right, it鈥檚 the team鈥檚 take on the Indian yogurt with chopped onions and cucumber) amp things up further, elevating this exotic and very tasty taco to greater textural heights. We were besotted from first bite!
Veronica
8w
Taking Steak To Another Level. When an ordinary #steak is too ho-hum, there鈥檚 always this funkier option at #spagosingapore. Aged in bourbon whisky for 60 days, the Snake River Farm #AmericanWagyu was presented to us by Executive Chef @gregabess at the beginning of our dinner, looking utterly resplendent and paparazzi-worthy in its wooden box. After being grilled to a perfect medium-rare, it was transformed into a gorgeous thing all pink and juicy on the inside. The flavour was intense and complex with a subtle sweetness. And it seemed to get tastier the more I chewed on it. This is a steak you鈥檒l want to take your time to savour. Due to its time-consuming preparation process, this piece of beef is only available about once a month. However, of late, it has been included as one of the courses in the Tasting Menu (we each paid $195++ for ours that night). If you are keen to try, please double check on its availability when you make a reservation.
Veronica
12w
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The NEW Summer Menu by Executive Chef Kirk Is Really Quite Spectacular H O S T E D Believe it or not, this was my first time dining at One MICHELIN Starred 鈥淛aan by Kirk鈥. My friend Annette and I were seated a corner table and had our eyes treated to jaw-dropping views from this up-in-the-sky restaurant as we partook of the new Summer Menu for lunch. Solidified around the concept of #ReinventingBritish, Executive Chef Kirk鈥檚 food has a major case of acute tastiness which I should warn you, can trigger heart palpitations right off the bat. I felt it myself, particularly with the 鈥渇ish and chips鈥 and Devonshire cheddar buckwheat pancake, two of the four exquisite snacks that flagged off our meal. Sourcing wherever possible from his place of birth - Devonshire, England, Chef Kirk鈥檚 culinary creations are as imaginative, beautifully articulated and satisfying as the best stories. Each course had an opening that drew me in and content that had me transfixed till the end. Which was what happened with the Roast Potato Soup served with a Mini Loaf, the Summer Beans Salad - a texturally-fun fest of different beans, English peas, Prosciutto ham, quinoa and parmesan cream prettied up by flowers from Jaan鈥檚 garden on level 5 of the Swissotel Stamford Hotel, and again, with the irrepressibly bouncy-of-flesh Scottish Langoustine tempered by a Baby Courgette. Just as enthralling to me were the poached snapper in a English pea and mussel sauce, and the smoky Wagyu the team had substituted the original stated course of Salt Marsh Lamb Loin for. I did sneak a bite of the Shepherd鈥檚 Pie, the second half of that from Annette and thought it was really good, not at all gamey. The picturesque palate cleanser with its mini bottle of cherry liqueur was inspired by picnics in the park. I loved how it dazzled with refreshing brightness from different sorbets and citrus-based elements. As for the strawberry dessert, I was so well and truly charmed I plan to devote a post to it.
Veronica
28w
British pork loin with onion and aubergine. This is one of the most amazing pork dish I have had in awhile. 馃憣馃徎 Always happy to be back here at Jaan. 馃槉 #lunchwithfriends #jaanSG #reinventingbritish
Caecilia
40w
@jaansg , Singapore French Fine Dining, served British-inspired menu by @chefkirk_w , Simple Yet Complex, is not just beautiful dishes, but also reflect both culinary tradition and creativity. Feature the signature dish by @jaansg , Eggs in an egg. A confit of organic egg yolk served with cauliflower custard and pickled shimeji mushrooms and tops it with caviar. I love this 馃グ. 馃挵$158++ for 6 courses menu. 馃搷Jaan. 2 Stamford Road, Level 70. Equinox Complex. Swissotel Stamford.
Cecil
1y
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Featured In 4 Guides
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Lunch Set Throwback Lunch Set at @therefinerysg Served with appetizer, miso soup and drink Mentaiko Pasta (S$18++) Evenly coated pasta. Only the scallops was kind of over cooked. Topup S$7.50++ for Ice Coffee Ball The Refinery Address 馃彙 : 115 King George鈥檚 Avenue, # 01-02 Singapore 馃嚫馃嚞 208 561 Tel 鈽庯笍 : 6293 1204 Website 馃寪 : http://www.therefinery.sg
Doreen
9m
Not worth the price! 馃ゴ Was honestly looking forward to trying this place but was utterly disappointed by their most famous dish the 鈥楨pic鈥 Beef Gyudon ($25++) it lacked flavour in the entire dish and its only saving grace was the foie gras. when we spoke to the waiter to ask if there was anything that could be done, he came back saying that 鈥渋t is supposed to taste like that鈥 and proceeded with a tub of truffle oil (LITERALLY THE OIL) on the side with a sauce that was meant for another dish. i was utterly disappointed not just with the quality of food i was paying at a steep price but also with the professionalism and customer service they provided!!! The Nanban ($9) was very average, the batter was heavy and thus it didn鈥檛 leave the fried chicken with a crisp airy feel. overall would rate it a 6.5/10. i was rather interested to try their other dishes such as the tempura kangkong and chicken bones. The best dish of the day was the Salmon Belly don ($18) which was on the seasonal menu. the salmon portions were huge and due to the cut of the salmon being the belly, it was extremely tender and flavourful. the flavours used were extremely well balanced & i was extremely satisfied with the dish. overall experience: service: 3/10 ambience: 7/10 quality of food: 6.5/10 would i go back? NOPE. especially because the only good dish is on a seasonal menu which will be gone soon.
Whitney
8w
鉁═he Refinery 馃嚫馃嚞鉁ㄢ仯 鈦 How about some Wagyu Tartare ($15) and a bowl of grilled salmon don ($12) for you? 馃槏鈦 鈦 I was pleasantly surprised with the wagyu tartare as they added satay sauce to the tartare. Interesting choice of sauce and it elevated the flavor of the beef. 馃槍馃槍 However, my lunch buddy didn鈥檛 like the satay sauce so it really depends on your taste preferences. 馃お馃お鈦 鈦 As for the grilled salmon don, no complaints about the grilled salmon and rice but would prefer more sauce/seasoning on the rice. 鈽猴笍鈽猴笍 鈦 鈦 馃嵔 is at 115 King George's Ave, 02, 208561鈦 鈦 馃暟 Mon-Thurs 12-3pm / 6-11pm 鈦 馃暟 Fri 12-3pm / 6-1am 鈦 馃暟 Sat 11-4pm / 6-1am 鈦 馃暟 Sun 11-4pm 鈦 鈦 Overall Rating: 3.5/5鈦 Things that I loved: The ambience & pocket friendly prices. 馃槍馃ぉ鈦 鈦 #burpple 鈦
Christine
19w
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Hot 100 2019
Featured In 4 Guides
Inside Scoop
Buckwheat Pancake ($19.5+) Last tried this pancake 4 years ago, when Populus just opened its door. It鈥檚 still soft and kinda fluffy but didn鈥檛 remember the pancake to be this thick and dense. Texture was more similar to banana cake than a pancake. That aside, we enjoy the refreshing berry compote and passionfruit curd lacing the top. The butter cube didn鈥檛 seem to add any flavour and you can definitely do it without the additional maple syrup on the side. Wouldn鈥檛 have been able to finish this all by myself considering how thick it is (and I got jelat after a few bites).
Irene
1h
Roasted Cos & Soba Noodle Salad ($21.5+) Wasn鈥檛 expecting the tangy flavour profile from the noodle salad, but it was welcomed especially to complement our sweet buckwheat pancake. Roasted cod was moist inside though the crust was a tad dry but still good nonetheless. The lime & sesame dressing helps to boost our appetite with its refreshing tangy kicks. Really enjoy this dish!
Irene
1h
Sticky Date Pudding This 'pudding' ($13) has a more cake-like texture and is surrounded by a rich pool of dulce de leche sauce, vanilla ice cream and cornflake crumb. The dulce de leche is a tad too sweet and rich for me, it's more like condensed milk. Maybe less of it would have been better. The 'pudding' itself is really nice though, I like it fluffier like this although it's a tad dry. The earthiness of the date went quite well with a simple vanilla ice cream, and the cornflake crumb definitely gives it a nice crunch.
Chew
2w
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