Never seen or tried this old school dish Tau Kwa Pau before. $1.50 per piece of deep fried firm tofu cut into half, stuffed with fishcake, fried yam bits, hard boiled egg, braised pork belly & cucumber, all chopped up. Served with braised duck thick gravy and v aromatic special chilli sauce 🌶 If only it’s warm, will taste even better

Ikan Bilis Vadai

💸 $1.50

This is my favourite type of Indian snack! And hers is the best I’ve had so far! Very crispy exterior with lots of ikan bilis and crunchy peanut bits 🥜 love to have it with the green chilli 😋 will try the prawn or veggie vadai next

A trip to the Dunman Food Centre doesn’t seem complete without trying the famous Dunman Road Char Siew Wanton Mee. The noodles they served were much thicker than the usual egg noodles we see in other wanton mee stalls. Texture-wise, we find the noodles a bit too tough to our liking.

If you are someone who can’t take spiciness, definitely be very careful of the bright red chilli sauce! It was very very spicy and left a lingering burning sensation on our tongue. Although we understand that some people enjoy the kick from this fiery chilli, we feel that it kind of overpower the taste of the well-seasoned sauce and ingredients of this dish. While the wantons were good, the entire dish feels pretty ordinary to us and doesn’t get us WANTon-ING for more.

Pretty good lor mee with every ingredient done well. My favourite would undeniably be the fried meatballs. Wish I had added an extra dollar for additional meatballs! This is a family business and I saw each family member in charge of one ingredient while queuing. Actually it’s quite laborious just to make this one bowl cos of the many ingredients involved so $4 is honestly very worth. Do support them!!

This store sports perpetual queues! A small bowl of BCM ($3) is hefty, with a substantial portion of noodles and meat. The sauce is a little watery but coats the noodles nicely and is very flavourful!

Have been waiting to strike this off my wishlist for a long while. Though the waiting time was 25min, it was totally worth it. The wagyu was tender and perfectly cooked while the pork cheek simply melted in my mouth. Miso soup was a little too salty. As for the short ribs skewer, its tenderness definitely made it one of the stars and most ordered dishes of the night.
Going to return for the foie gras next:)
#BurppleMajulahMakan

Set up by Temasek Polytechnic Culinary & Catering Management alumnus Jeremy Han, this hip yakitori stall in The Bedok Marketplace is gaining a reputation for its amazing wagyu beef dishes. Prior to setting up shop, Jeremy honed his chops in fine-dining kitchens including Saint Pierre and the defunct FiftyThree. If it's your first time here, get the Truffle Wagyu Donburi ($16), which Tastemaker Amanda Liu says will hit the spot for beef bowl cravings. Expect a bowl filled with rice (almost to the brim), topped with perfectly seared Tokyo-style braised wagyu, minced beef and a perfect onsen egg. Order the 72-Hour Slow-Cooked Angus Beef Short Ribs Skewers ($6/stick) on the side — while pricey, this is tender, smoky and absolutely yummy. You might also want to share an a la carte order of Iberico Pork Cheeks ($12), which is melt-in-the-mouth soft. Tastemaker Amanda warns that the portion sizes here are rather generous, so either come hungry or bring a friend. Waiting time can get painfully long especially during peak meal hours, so you've been warned.
Avg Price: $20 per person
Photo by Burpple Tastemaker Amanda Liu

We celebrated my mum's birthday with an impressive Porterhouse for 4. The dry Aging did its work, and it was so satisfying to watch Mum just enjoy the first bite slowly as her eyes widened in surprise. Just like me, it's hard to impress her food-wise, so I'm Glad she had a great meal!

Dry aged for 28 days, this porterhouse is tender and oh so good 😍
It's been 2 days, but I already miss this steak!

Once again, thanks to #burpplebeyond, chanced upon this cheeky cafe! The food exceeds our expectations where I tried “steak and no eggs” but was not sorely disappointed given the potato side was so delicious- crispy on the outside yet soft and creamy on the inside! The steak was medium rare and all was well! Not just that the service was really good as the staff are so friendly and attentive! Refilling our bottles even after we finished our meal and was sitting down there to chill and chat! Overall a really good hangout place that I highly recommend 😋

Started by fish farm and wholesaler Ah Hua Kelong, this restaurant in Haji Lane (it shares space with hip cocktail bar Bar Stories) is perfect if you're in the mood for a seafood feast. Consider starting with the Curry Mussels ($16 with deep-fried mantou, $18 with pasta). The mussels are plump and fresh, and the gravy certainly made an impression on Burpple Tastemaker Amanda Liu, who declared she would gladly drink it all down. Take Tastemaker Zhihui Lim's advice to go for the mantous, which are great for mopping up all that luscious curry. Another interesting dish is the Confit Seabass ($20), served on a base of hummus. The fish, like most of the seafood here, was super fresh and cooked in a way that offered a hint of plum-like sweetness. Mix things up with an order of Braised Beef Shin ($22), fork-tender yet retaining a good bite, served with torched potato mash, broccoli and crisp barley chips. If you fancy a tipple, the bartenders at Bar Stories would be happy to shake up a bespoke cocktail for you (average price $20-$25).
Avg Price: $60 per person
Photo by Burpple Tastemaker Zhihui Lim

One thing I knew I had to order was the Roasted Black Grouper w Vichyssoise ($28) What’s not to love about the combination; shimeji mushrooms, potato based soup, dehydrated mussels, dill infused oil and garam masala?! It sounds like a lot of experiments was done to come to this combination. And oohh I love it when all the components have been mixed, it bring out tons of flavour to the dish. The grouper however was a tad letdown with it being too firm :/ Good dish nonetheless!