๐ŸŽ‚Burpple Beyond turns ONE! Celebrate with us by snagging an Annual plan at 30% OFF now >
close

You know how crazy the lunchtime crowd at CBD can get, but you probably didn't know that there's this quaint restaurant located in the midst of all the mayhem, along Shenton Way on the 7th floor of Oakwood Premier OUE Singapore.
๐Ÿ”ธ
The lunch set menu starts from around $30, but I must also recommend this juicy steak with a crisp herby crust. This well-marbled wagyu from Queensland was seasoned with pink Himalayan salt and herbs and seared till the meat is juicy, succulent and tender. To complete the meal, it was served with grilled asparagus, portobello mushrooms and cheesy polenta.
๐Ÿ”ธ
Besides this, they serve good Crispy Chicken Wings with Truffle Maple Drizzle ($12), and some newly launched dishes such as Vegetable Fritters ($8); St. Louis-Style Barbecue Pork Ribs ($36); Pan-Seared Salmon ($34); and Vongole Pasta ($26).
๐Ÿ”ธ
[Tasting] #oakwoodpremier #foodphotography #fujixh1 #exploresingapore #burpple #singaporeinsiders #eatoutsg #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #vscofood #sgig #cafehoppingsg #stfoodtrending #flatlay #sgdinner #dinnersg #appetizer #cbdeats #burpproved #wagyusteak #burpplesg

  • 1 Like

After a 6-week long renovation, @Tamashii_sg has finally reopened last Friday with a brand new concept. To much fanfare, the restaurant was fully booked when I visited, so walk-in customers had to be turned away at the door.
๐Ÿ”ธ
For a start, Tamashii would be serving Kappo cuisine, where Chef @patr1ck_tan would use modern elements to incorporate into his predominantly Japanese cuisine. Pictured is foie gras parfait in monaka, where the fillings were mixed with balsamic vinegar mellowed through 15 years of aging, and some radish for some acidity and texture.
๐Ÿ”ธ
We took their 8 course Chef Tasting Menu (6 course option is also available at $128++) with courses curated by the chef from their ala carte menu. The tasting menu is a better option if you've no preference for what to get, because you'll also get amuse bouche and intermezzo, and I like to have my dishes progressing in order.
๐Ÿ”ธ๐Ÿ”ธ๐Ÿ”ธ
[Invited] #foodphotography #fujifilm #burpple #sgjapfood #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #japanesefood #sgfoodblogger #vscofood #sgig #japfoodsg #eeeeeats #burpplesg #ๆ™ฉใ”ใฏใ‚“ #ๅค•ใ”้ฃฏ #ๅคœใ”ใฏใ‚“ #sake #ใ†ใก้ฃฒใฟ #ใŠใ†ใกๆ™ฉ้…Œ #ๅ’Œ้ฃŸ #foiegras #monaka #japanesesnack

  • 1 Like

IZY FOOK has replaced Izy Dining and Bar at the same location, now serving up our favourite local dishes in a chic and funky ambience. Expect to see celebrities hanging out here, with co-owners @soniachew and @alaneucharis are well-known in the media industry.
๐Ÿ”ธ
Besides char siew and roast pork from Roast Paradise, there's also this mee pok in a tasty wet sauce full of prawn and pork taste. There's also sakura ebi for umami and texture, and hard boiled egg. I can only imagine this would be more perfect if they had used more premium prawns, but it's already an addictive bowl of mee pok which I ordered a second serving just for myself (since the first bowl had to be shared between three of us!).
๐Ÿ”ธ๐Ÿ”ธ
[Tasting] #izyfook #foodphotography #fujixh1 #exploresingapore #burpple #singaporeinsiders #foodiegram #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #cafesg #foodgasm #sgfoodblogger #sgig #cafehoppingsg #stfoodtrending #sgdinner #finediningsg #cbdeats #prawnnoodles #meepok #jiaklocal #uncagestreetfood #่™พ้ข #noodles #singaporefood

  • 1 Like

Thankfully, Mr and Mrs Mohgan were sold out that morning during the nth time I visited, so that drove us to this fishball noodles place nearby. And it was so good.
๐Ÿ”ธ
It's all about the her keow (fish dumplings) kiapped by the chopsticks pictured here. I went with no expectations, but my eyes lit up as I was surprised by how flavourful those fillings within were. It's pork fillings definitely, but that marinate for the fillings sets this apart from other her keow, although they are all wrapped in a thin and smooth fish skin. The fishballs and other ingredients here are quite good too, being soft and bouncy.
๐Ÿ”ธ
I've heard they were better when they were at Serangoon, which I've never visited even though it was nearer then, cos of the long queues. But @mininomster said it could be because of the old school and dirty feel of that coffeeshop, while the new outlet felt too clean.

  • 1 Like

I really like the texture of the pasta here, which are handmade by the team led by new Head Chef Jay. Most items in Boruto's menu has been refreshed new Italian-Japanese creations, and this dish is primarily Italian. The housemade pappardelle was served with a mix of wild Asian mushrooms and a drizzle of truffle oil, crowned with prosciutto to add intensity to the otherwise creamy but refreshingly light dish.
๐Ÿ”ธ
[Tasting]

  • 3 Likes

I'm a regular here for their uni don and hotate don, and would also try one off-menu dish created by Chef Momo. This is otoro slightly aburied to release some of the fats, drizzled with a bright citrus oil and topped with ikura.

  • 2 Likes

This month, Fratelli Trattoria and Pizzeria at RWS welcomed back celebrity chef brothers Enrico and Roberto Cerea, as the restaurant celebrates its 3rd anniversary. The Cerea Brothers, who run second-generation Three-Michelin-Starred Da Vittorio in Lombardy, Italy, has refreshed the menu with well-loved Italian classics and new signatures inspired by 4-decadesโ€™ old heritage recipes. Their family-run restaurant Da Vittorio is one of just 10 Three-Starred establishments in the Michelin Guide Italy 2019 edition, making the Cerea brothers among the most celebrated chefs in the whole of Italy.
๐Ÿ”ธ
Pictured is one of Fratelli's signature, which sees tuna sashimi seared on the outside and served with a cream of garlic and anchovies. Sprinkles of crunchy pistachio crumbles.
๐Ÿ”ธ๐Ÿ”ธ๐Ÿ”ธ
[Tasting]

  • 1 Like

It's truffles season, and Gyu Bar is serving up a seasonal black truffle menu. Expect to see stone pot wagyu, stone pot uni, wagyu caepaccio, Hokkaido scallops, all with wagyu shaved on it.
๐Ÿ”ธ
Pictured is 1/3 of a bowl of wagyu uni rice with truffles, as it was shared between three of us, with @siewyan49 and Gyu Bar's owner @thetravellingcow as well. My 4th visit here, and still loving it as much as during my first. And of course the overdue catch-up with owner Karen made everything even better... And thanks for the treat!

  • 1 Like

On 2 Aug and 3 Aug, four chefs will come together to present "Home Truly", - collection of dishes inspired by their childhood eats, as a tribute to our nation's birthday. It's only on these two days you'll get to taste local-inspired dishes jointly created by @dingdongsg Head Chef @millermai_ with Masterchef Singapore's former finalists - @aaronwong.sg, @zanderng and @gen_lxn.
๐Ÿ”ธ
Pictured is the second main course by Chef Zander Ng, Masterchef Singapore winner. Chef Zander created his own rempah and mackerel paste, but lightened it to create a soft steam custard. And what I also like we're the large chunks of barramundi and Hokkaido scallops within the otah, which provided contrast in texture. It was then topped with a calamansi gel, ikura, Thai basil, coconut cream and torched in a banana leaf parcel. It has every taste of the otah that we are familiar with, yet nothing like what we've ever tasted before.
๐Ÿ”ธ
I'll be showcasing the dishes by the other two Masterchef finalists as well. But meanwhile you may start making your reservations.
๐Ÿ”ธ
๐Ÿ”ธ
[Invite]

  • 3 Likes

Mooncakes from JW Marriott Singapore South Beach are available for orders now, and there's a 20% early bird discount till 11 August for Marriott Bonvoy members and holders of selected credit cards.
๐Ÿ”ธ
Created in collaboration with Madame Fan, you'll see mooncake flavours such as the exquisite Puโ€™er Tea, spiced whisky, and premium Mao Shan Wang durian. And for this year, they've launched two new baked mooncake flavours - blueberry with tangy berry sweetness; and premium mixed nuts with pecans, almonds, perfumed with sweet, woody spice of cinnamon.
๐Ÿ”ธ
Mine came in an elegant gold box, while there's also a limited-edition Madame Fan Mooncake Box accompanied by fine champagne from the house of Louis Roederer.
๐Ÿ”ธ
[Media Drop]

  • 1 Like

This more than just Blackmore striploin crowned with creamy bafun uni. Hidden within is shiso leaf, which in my opinion is the most clever ingredient in this dish that gave a herbaceous dimension to this indulgent dish of beef fats and rich uni cream.
๐Ÿ”ธ
And Jessica cracked the code - she paired this with the cocktail "The Fringe". I'll have to do this again, thanks to Jill for arranging this meal and Leona for the treat ๐Ÿ˜‹

Chef Akane's ไธ€ๆœŸไธ€ๆฑŸ uni omakase event is happening soon next Monday on 22nd July, and this is likely one of the dishes to be served during the event.
๐Ÿ”ธ
I tried this during Chef @akane.eno's Monday kaiseki dinner, as she also gave us a sneak preview of her uni event. The uni dish behind is long spike sea urchin with red vinegar sauce on red vinegar rice cracker, while the one I'm front is short spike sea urchin and sudachi jelly one fresh water nori, sitting on beansโ€™ cracker.
๐Ÿ”ธ
It might be difficult to get seats for this event next year, but Chef Akane runs her special omakase (no sushi) dinner ไธ€ๆœŸไธ€ๆฑŸ every Monday evening, priced at $250++.

  • 4 Likes