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Shakshuka filling; miss the original menu Been patronising Bread Yard since they first began at SUTD鈥檚 one-north campus, and I wish they鈥檇 bring back the rendang and bread pudding! Went for the shakshuka ($14), and added mushrooms ($2.50), which was 10% off at lunch time with a reservation via eatigo. It was a fairly filling with two large slices of bread, two eggs and substantial amount of sausage. However, the shakshuka itself is more watery than hearty tomato/pepper sauce that I was expecting. The bread looked crisp on the outside and appeared to be soft and fluffy inside, but it鈥檚 actually quite dense and chewy - great for dipping into the shakshuka, but not so much on its own with butter (happy they provide butter tho!). Skip the mushrooms cos they were fairly wet and tasteless.
Louisa
2d
Sourdough Rye from Bread Yard. I SWEAR IT'S FRIGGING GOOD AFTER IT IS TOASTED LOL I literally gobbled down 2 toasted slices wtf 馃槀 then made another 2 toasted slices with melted red cheddar + mozzarella. DARN GOOD MAN!!! I can't wait to try the Sourdough Country 馃槶
Shermaine
8w
Shakshuka ($14) Very pleasantly surprised cause this is very comparable to places like Wild Honey, but at half the price?? This came in a nice pan chocked full of red peppers, tomatoes, generous amounts of Salsicca pork sausages, feta cheese and parsley, topped with two gooey eggs! 馃い馃い Would have liked the dish to be a little less watery, but taste-wise and everything-else-wise it was perfecto! We changed the bread from Hokkaido brioche to sourdough rye just to ty out some of their breads, which was pretty normal and I鈥檇 stick to the brioche. Definitely worth a try esp with eatigo鈥檚 50% off at 1830/1900! 馃槏馃槏
Ade
11w
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Craving for some desserts this mid of the week? The Hazelnut Praline Choux was a memorable piece not just for its form but taste as well. To our surprise, this was pretty big in size double that of a usual Choux. The perfectly baked crunchy pastry contrasted well with the smooth hazelnut cream in between. Simple as it was, this would be the benchmark of what we want for a Choux dessert. Of cos, there were other appealing items in their dessert menu to pick too.
I makan
25m
Fancy a Chocolate Pappardelle? We succumbed to our curiosity and was relieved that it wasn鈥檛 the dessert chocolatey taste that we feared for a savoury dish. Instead, the flavoured pasta complemented the braised beef in red wine jus for an earthy taste. It was comforting though there wasn鈥檛 any punchy taste to stand out. Similarly, their Duck Confit Tagliatelle had a full-bodied kinda taste from the duck meat which was somewhat restrained. Perhaps it was the chef鈥檚 intent to keep their pasta down-to-earth. Comparatively, to their starters had bolder and stronger flavours. The Squid Ink Bone Marrow was really memorable both visually and on the palate. A great contrast of textures between the marrow and crispy toasts. We were also delighted with the Honey Soy Crispy Chicken that would be a treat for everyone. Besides the dishes interesting savoury dishes on their menu, their desserts were as attractive to end a meal with.
I makan
2d
Sorrel Salmon ($23++ U.P.), Fish And Chips ($22++ U.P.); Both On Burpplebeyond A recent lunch I had with a friend who recently subscribed to burpple mentioned that some establishments can be found on eatigo or other food platforms 鈥渁nd you don鈥檛 pay for those...鈥 he commented. But I quickly raised that there are those places that you鈥檇 hardly get any sorts of discounts at but burpple and South Union Park (SUP) is a prime example. I鈥檝e been here twice for brunch then dinner and was only very impressed on the first visit; dinner here fell short of expectations with an underwhelming baby back ribs main we had. But with Burpplebeyond I was determined to return and sooner than expected I found myself revelling in what I first fell in love with; SUP鈥檚 chicken liver pate. Shortly after everything I鈥檇 wished for on plate: poached salmon that had not one trace of what I always feared in slabs of fish, sapless poor textured white meat. The fish sad on a bed of spinach and zucchini swimming in a shallow pool of sorrel cream that I polished off the plate. Another note: SUP hand makes their pastas which means you definitely should try them because handmade wet pastas are quite recherch茅 at least in my sphere of the SG F&B scene. Lastly, the fish and chips here employs a barramundi fillet as opposed to common dory/ sea bass fillets; this along side an in house coleslaw with red cabbage, a testimony to SUP鈥檚 emphasis on using good quality ingredients, something I look for in every menu earnestly crafted by chefs.
Timtamtum
6d
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