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Hot 100 2019
Featured In 4 Guides
MUST TRY !! i loveeeee the buttermilk chicken burger ($17) and the mushroom sandwich ($16)! both are so good i cannot choose between them 😭 the chicken was fried perfectly and there was so much mushrooms 😆 this place is a must-go!!!! 💯💯👍🏼👍🏼
PBJ ($10) White & choc bread encrusted with cornflakes, with alternating layers of peanut butter and jelly. Was delicious but also very heavy, so we shared 1 for breakfast which was just nice.
aggs & xi
When The Ting Went Quack Quack Quack After a long absence from @parkbenchdeli, I finally found revisitation motivation in the form of their monthly special. October is the month of the Bull Duck Sandwich, which sees a P H A T slice of chili glazed confit duck leg thrust between a pair of soft buns, while dressed with watercress salad & sauerkraut. The duck wasn’t as tender as I thought it would be, but it wasn’t that much of a challenge to chew through so no harm done. The gochujang aioli was truly inspired, effortlessly hooking up with the chili glaze while adding a deep, sensationally savoury flavour to the burger along with a decent dose of spicy heat. The sauerkraut played the rule of the fun police (typical German), but its sharp sourness worked well to keep the very heavy gochujang sauce from running absolutely riot. It’s most definitely messy delicious, so leave your decorum & dignity at the door. Hurry up though, cause this fat ducker is only sticking round till the end of October.
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Sous Vide Bbq Pork Belly with Sweet Purple Potatoes, Pineapple and Edamame Fireless Kitchen is Singapore’s first restaurant without an open flame kitchen and primarily using Sous Vide cooking technique where ingredients are vacuum sealed and cooked in a water bath at a precise temperature and time delivering consistently flavourful, succulent and nutritious dishes. Sous vide cooking has been around for many years in high-end restaurants and this culinary technique is now used to make food readily available @firelesskitchen to cater to the masses offering high quality, palatable, naturally flavoured healthy meals. At Fireless Kitchen you get to customize your meal by building your own bowl BUILD YOUR OWN BOWL 1️⃣ Choose your a Protein Protein selections like Bbq Pork Belly, Chicken Pesto, Herb Salmon, Marinated Beef and Chili Garlic Tofu. 2️⃣ Choose your a Staple Options like Sweet Purple Potatoes Mash, Brown Rice Pulao, Whole Wheat Pasta, Butter Lettuce, Kale and Quinoa. 3️⃣ Choose 3 Companions You can choose from Miso-Glazed Carrots, Crispy Garlic Broccoli, Herb Crust Garlic Potato, Honey Roasted Pumpkin, Mixed Peppers and many more. Fireless Kitchen also offers Fuss-Free Salads. These are specially curated healthy salad selections. Was delighted and satisfied with all the dishes served to us. Everything was well flavoured and cooked to perfection. The proteins were super juicy, tender and tasteful. A special shout out to the 12 hours Sous Vide Barbecue Pork Belly, the Herb Salmon, the Sweet Purple Potato Mash and the Mixed Peppers. Eating healthy food is now more fun and exciting without compromising and sacrificing the taste and flavours. 〰️〰️〰️〰️〰️〰️〰️〰️ FIRELESS KITCHEN Funan #02-04 107 North Bridge Road Singapore 179105 〰️〰️〰️〰️〰️〰️〰️〰️
FIRELESS KITCHEN Fireless kitchen as the name suggests uses fireless cooking methods. Their main method of cooking is using sous vide. It is the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This means that vitamins and minerals are not lost during the cooking process unlike boiling or steaming. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fireless Kitchen will be celebrating Singapore’s 54th birthday with a modern & unique take on our local Singaporean dishes – sous vide style! Here are @firelesskitchen sous vide version of some of Local's most fav dishes! 🔥 Sous Vide Beef Rendang 🔥 Sous Vide Hainanese Chicken 🔥 Ginger-Garlic Brown Rice 🔥 Sambal Long Beans and Sweet & Sour Peppers ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Thanks to @stellarfooddiary for the invite and Chef Sid and Vanessa from @firelesskitchen for hosting us and feeding us with the yummilicious food!
Sous Vide Brought To The Masses Gone are the days that sous vide cooking was limited to hotels and expensive restaurants. Fireless Kitchen, located in the revamped Funan Mall, is a first of its kind with absolutely no open flames in the kitchen and they’re definitely proud of it. You get to see the tanks and sous vide cooker setups right in plain view when you’re ordering your food. We got two bowls, where you get a pick of one protein, one base and three toppings. In bowl 1 (left, $15.90): sous vide salmon, tofu (add on $2), romaine lettuce, cherry tomatoes, edamame, pineapple In bowl 2 (right, $13.90): Signature 24 hours cooked sous vide pork belly, whole wheat pasta, sous vide egg, caramelised onions, balsamic carrots All the proteins were stellar, they weren’t overcooked in the slightest (the magic of sous vide cooking), and they absorbed the flavours of the marinades so well. While the pork belly is supposed to be the star of the show, with its tender melt-in-your-mouth texture, I found myself more drawn to the firm tofu, but that’s just me since I really like tofu. The marinades for both seem to be a barbecue style sauce, which double up as a great dressing for whatever base you choose. The salmon flesh was so soft and sweet, and I liked that the skin was slightly crisped - still don’t know how they’d achieve that without oil and flames though. The bases aren’t particularly unique, but at least the salad vegetables were fresh and crisp. Note that the portion of vegetables is quite little though. I liked all the toppings, especially the caramelised onions and carrots. However, the whole bowl was served at room temperature so it wasn’t particularly appetising. Unfortunately, it seems like sous vide cooking isn’t sexy enough for our local market yet. Despite a very hardworking staff working the cashier and constantly reaching out to passers by and potential customers, nobody bought a bowl for the duration of the time that we were there. Perhaps they could work on the presentation of the cooked foods on display, or revise the pricing. For >$10 a bowl for a base, a protein and three toppings, there are much cheaper and more filling choices out there. *Fireless Kitchen is FavePay-friendly! Start racking up those cash backs!
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Fried Porridge The aroma of pork lard, green onions and the broth of the porridge blew us away! Every spoonful of the porridge was an adventure for our taste buds - first, the crunch of the pork lard, then the flavour explosion of the pork lard and garnishes and the porridge itself. The porridge is reminiscent of glutinous rice, it’s thick but yet not too overwhelmingly thick to the extent that you’ll get sick of it that easily. Definitely a new experience and will be back for more! And to try the beehoon and KL mee
They're not called Dynasty Fried Porridge (皇庭炒粥) for nothing. Here's their signature dish served in a clay pot and is available in small or big size only. The porridge is fried in a wok before scooping into a clay pot. One glance and there's a lot of Liao on top. Very evidently on top are the fried shallots, leek and pork lard providing a crunch in every bite. There's also slices of meat, shrimp, squid and taro found inside. One would assume the porridge to be quite salty from the colour of the porridge but the taste is surprisingly not salty but quite well-balanced I feel. Don't need to add additional seasoning already. Very tasty and fragrant! Recommended!
How do I love thee? Before I start testifying my love for this divine noodle dish, let me first clarify I have no wish to start a food fight or whatever. Singapore, Penang or KL - I love them all! For you see, depending on which part of the peninsula you’re at, Hokkien mee can mean a very different dish to different people. While the Penang and Singapore versions use egg noodles or rice vermicelli, the KL Hokkien mee I love uses thick, fat yellow noodles known — no surprise here — as Hokkien noodles. The northern and southern varieties are untouched by even a single lick of dark soy sauce; the KL version is properly drowning in the stuff. Needless to say, this KL Hokkien mee was full of smoky goodness, the glossy sauce-coated noodles are chewy and downright delicious to the last slurp! A generous topping of heart-stopping crunchy lard bits are mixed into this orgy of decadence, making it the perfect dish of sheer indulgence! 🗒 Dynasty KL Fried Hokkien Mee, Small ($6.00)
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Limited Edition Strawberry Soufflé Pancakes with Ice Cream, Whipped Cream and Strawberry Sauce [$20++] Today’s my first time trying these pretty Japanese soufflé pancakes! I shared these with my mum 🍓 Decided to pay a visit after reading reviews of various new soufflé pancake places in Singapore and seeing Riz Labo being voted as the best in town. - Riz Labo Kitchen hails from Omotesando in Tokyo, Japan, some Japanese people work there so you know it’s pretty legit. - It’s located on level 4 within Japan Food Town at Wisma Atria, near the escalators. It’s taken over what was previously Bar Nippon, so the ambience is very bar-like. - The pancakes are made fresh when you order, so we waited about 20 min for the pancakes. - The menu mentioned that the soufflé pancakes are made with egg whites, and Japanese organic, gluten-free rice flour which was promising! We did find that the pancakes were pretty eggy in terms of taste, colour and smell so there are probably lots of egg yolks involved 🤷🏻‍♀️ To me, the pancakes kind of taste like chiffon cake meets pancakes. - We thought the whipped cream would have been better if it was fresh, cold + real not artificial whipped cream. The vanilla ice cream (not strawberry as stated in the menu) went really well with the pancakes. - Personally, I thought the price of the pancakes was pretty steep for the ingredients involved and also it wasn’t that satisfying. Perhaps it’s the labour costs involved in making the pancakes that explains the price 🤷🏻‍♀️ - PS. They don’t serve tap water. Recommend ordering the $3 refillable English tea if you don’t have any water.
Japanese Creme Brulee Souffle Pancake The first time I tried souffle pancake was in Tokyo, at one of the famous store, A Happy Pancake. Have been craving that ever since and was happy to try Riz Labo's version at Wisma. The first thing that came to mind when I had my first bite, was how light the pancake tasted. The pancake itself was not sweet, and that complemented nicely with the sweet creme brulee sauce. The sauce was torched before serving, and that added a nice charred taste to thr overall flavour. I would say that this is a really good effort and one of the better souffle pancakes you can get in Singapore. It is a little less "pancakey" compared to the one I had in Japan, but definitely stands out with its lightness and fluffiness. It is on the pricier side as well, but the creme brulee one is going for $15+ on weekdays compared to $20+ on weekends. Recommended if you are craving for Japanese souffle pancake, or if you have not tried those in Japan before!
Best Pancakes In Town For Me These pancakes are freshly made. Fluffy and moist. Goes very well with the cream & toppings. Its on the pricey but it’s well worth. We went there about 3+pm and waiting time was about 20-30mins.
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