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The Best Thing I Had Here Was The Mentaiko Onigiri Decent grilled food but in my humble opinion, this place pales somewhat to other yakitori places in Singapore like Nanbantei and the chicken specialist, Shirokane Toritama at Robertson Quay. Oddly enough, the item that left the deepest impression on me amongst all we ordered was the Mentaiko Onigiri. It was huge and the salted cod roe was plentiful. The unusual ratio of mentaiko to rice made it a lot more flavourful albeit rather salty but I liked it very much.
Veronica
33w
Skewers, Sake & Sapporo Not just skewered toward meat lovers, Yakitori Uma’s Ren-kon (Deep-fried Lotus root) and Tamafura (Fried Onion) comes highly recommended by many of Burpple Tastemakers and now after trying, I too would suggest ordering both ($4.90/each). Super crunchy and very addictive, the thinly battered lotus root was my favourite. Because fried to perfection, the crisp-fibrous texture really stood out for me whereas the usual starchiness and slight stickiness of the lotus root that most dislike were less prominent. The Tamafura too, were well-executed. Sweet, juicy and fried to a lovely golden-brown; the drool-inducing panko coating was a great contrast to the soft interior. Simple and satisfying! But dip with caution, as the mustard sauce was pretty potent. Not wanting to mask the natural flavours of the ingredient, I would skip the dips.
Vanessa
2y
Don't underestimate these deep-fried veggies Coated in a thin, crunchy, golden batter, this simple dish of Ren-kon and Tamafura (deep-fried lotus root and onion rings) stole my heart. Great batter aside - and that's half the battle won, mind you - I loved how earthy and sweet the root vegetables were, holding firm on their own and shining through that batter. The lotus root for one still retained a kinda muted crunch, cooked al dente if you would call it such; and the onion - oh-so-moist, sweet, and just melting in your mouth.
Nobelle
2y
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Hot 100 2019
Featured In 1 Guide
5 Course Lunch ($108++) It's been a while since I've really fallen in love with any restaurant but I think Nouri comes close. I first enjoyed Chef Ivan Brehm's cooking at Bacchanalia, but now without having to be restricted to a fixed genre he creates magic with his "crossroads cuisine". Expect big bold flavours, balanced by skilful use of herbs and acid. For my 5 course tasting menu (lunch), the first 3 courses were seafood based (hirame ceviche, carabinero prawn, acaraje fritter on crabmeat) , and the main was a meat (wagyu beef). I actually enjoyed the seafood more but that's personal preference. If you found odette rather meh like I did, come here instead. . Service is relaxed and friendly (vs. stuffy and formal) the way I like it, but not as professional as other starred restaurants, Eg. sommelier didn't come over to discuss wine choice despite our server asking him to, very slow to top up wine, bill somewhat rudely presented before we asked for it. . 💡i chose the $108 menu as the main for that day was wagyu beef rather than normal tenderloin in the $88 menu. Just ask your server for the difference (menu varies seasonally).
Smitten
19w
Liquorice and Violet Available on the 7 course chef tasting menu. Ended the meal on a sweet note with this violet flower parfait spiked with Chinese liqourice sandwiched between two circular love letters combined with pickled lemon, then rolled in Anise powder. Really enjoyed the flavor profile from this delicate yet complex dessert!
Victoria
34w
Pre Dessert - Nasturtium Marshmallow, Candied Orange Caught off guard from the peppery taste by the Nasturtium (a kind of edible flower) combined with the sweetness of the marshmallow. And that citrusy punch from the candied orange made this really impactful and memorable. Fun fact - The entire above-ground portion of the nasturtium plant is edible, the flower (ranging from yellow to gold and red), the leaves and the seed pods. They can be used as garnish, condiments, enjoyed with savory inclined dessert or simply stuff them! I read that these Nasturtiums really sparkle on ice creams, sorbets, fresh fruit desserts and cheesecake. 😋
Victoria
30w
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Paris Vert ($7.50++) 01/08/19 (Only ate this when I reached back home) - 'Matcha meringue, Azuki cream, Matcha anglaise' - Very fresh and light cream Felt that the cake was too sweet, lacking in matcha and red bean flavour. Nice contrast in textures from the crust of the exterior to the velvety smooth cream inside and finally the soft sponge base. Taste: 5/10 (Unique cake but the flavours failed to deliver, will not order this again) See more at: https://www.instagram.com/p/B08kEU_gHAy/?igshid=190z78gilvrtq
Sean
9w
Original Cheese Tart ($3.60++) 01/08/19 (Sorry not the most appetising photo) - Can definitely taste the fresh cream used - Subtly cheesy with a soft thick tart base - Very dense and rich Something like a cheesecake but with a much thicker base. Personally, I absolutely love this for their use of fresh cream and how it balanced the richness of the cheese. The use of French cream cheese also meant that this was less tart than say the cheese tart at SL II Muffin. With a rich and thick buttery tart to complement the cream, I can definitely understand why their known for their cheese tarts. Price: 7/10 (Not too sure if I will pay $3.60 for a cheese tart though) Taste: 9/10 See more at: https://www.instagram.com/p/B08kEU_gHAy/?igshid=1fs3eu8tos7cn
Sean
9w
Flor Patisserie 25/07/19 Includes 10% Service Charge + 7% GST Emerald Black ($8++) - 'Matcha dacquoise (Meringue made with very finely chopped nuts folded into the mixture before baking); Black sesame cream, Matcha sponge, Caramelised sesame nuts' There was a strong matcha fragrance in the firm and dense cake sponge and strong notes of black sesame flavour in the cream as well. I like how the exterior of the cake was more firm than the inside. Honestly not too sure if the caramelised sesame nuts are supposed to provide a contrast in taste or if it was simply decorative but I could not taste it. Overall, this was the richest cake I had but worth getting if you love black sesame. Taste: 8/10 Strawberry Shortcake ($8++) - 'Genoise sponge (Italian style sponge cake), Chantilly, Strawberries' - Loaded with fresh tangy strawberries - Fresh subtly sweet cream throughout the cake - Lightest of the 3 cakes Overall, a decent strawberry shortcake Taste: 7/10 Waguri Millefeuille ($7.20++) - 'Japanese chestnuts, Chestnut cream, Puff pastry, Custard' - Very hard to eat all the elements together without the pastry collapsing in on itself - Really light and fluffy cream - Sweet, firm and thin puff pastry lying on top of fresh cream with more chestnut cream topped with a significant number of chestnuts - The chestnut cream provided mild chestnut fragrance to the pastry - There was a hint of salted egg in the base Overall, love how all the elements complemented one another in both flavour and texture. The puff pastry was actually really buttery, making the cake quite rich Taste: 9/10 (Worth trying) See more at: https://www.instagram.com/p/B0leBSxg83T/?igshid=19wiga7a47g3v
Sean
10w
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