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Wagyu + Uni Bowl Had the pleasure bowl and normal wagyu bowl the last time and wanted to try something different. Felt like their portions has decreased since the last time I was here. Beef quality still good nonetheless and service was impeccable. Didn鈥檛 really fancy the tempura. If you鈥檙e ordering starters, the Camembert mochi and chicken wings is the tried and true way to go (imho).
Fel
3d
Guilty Pleasure Rice Bowl The entrance of this place looks relatively unassuming, yet the rice bowl we had was anything but. We visited this place while there was an anniversary one-for-one promotion on the Guilty Pleasure Bowl (Japanese Wagyu, ikura, uni, caviar, foie gras and onsen egg 馃構) or the Kabuke Pleasure Bowl (with Australian Wagyu instead). We chose the Guilty Pleasure Bowl. Although the bowl was not huge, servings of foie gras and uni were generous, and the wagyu beef slices were cooked to a tender perfection. There was also happy hour one-for-one sake and very reasonably priced bar bites. B was beaming from ear to ear with the promos 馃榿 Guilty Pleasure Bowl - $88 90ml glass of sake - $12 Bites (chicken wings and salted egg renkon chips) - 2 for $6 Prices before GST and service charge
Pig Eats Ball Travels
1w
鈥榯was My Pleasure Kabuke鈥檚 Guilty Pleasure Bowl is ten percent onsen egg, twenty percent Japanese wagyu, fifteen percent concentrated pleasure of foie gras, five percent uni and fifty percent rice, and a hundred percent Pleasure with zero percent Guilt. Thanks to fellow Tastemaker Justin鈥檚 heads-up, I found myself celebrating my birthday at Kabuke on their second anniversary, ready for them to pleasure me with their 1-for-1 anniversary offer on their Kabuke & Guilty Pleasure bowls. The Guilty Pleasure bowl, which sets you back at a rate of $88++ a pop, is an off menu bowl that sees Japanese wagyu striploin in place of its Aussie counterpart, which is in the Kabuke Pleasure Bowl ($58++). While the Japanese Kagoshima Wagyu striploin was certainly tender and adequately fatty, it was a little underwhelming as I felt that it could鈥檝e been more well salted to turn the beefy, fatty flavours up to 11. However, I鈥檓 dead certain that the beef has been perfumed with truffle, as the unmistakable aroma of it was insistent & strong. The foie gras might just be one of the best I鈥檝e had thus far. It was cooked just right, and it melted in my mouth just like butter. The seasoning was stellar, with the unknown glaze coating the foie gras being sweet, sticky & unforgettably umami in all the right amounts. The little dollop of uni was ludicrously creamy and beautifully briny, giving a little taste of the ocean it was fished out from. The rice, while simple, was superbly steamed and served its role as a warm, wholesome comforting backdrop to the rest of the carnal pleasures that adorned this very, very, pleasurable bowl. The onsen egg was overcooked, but it managed to serve its purpose of lubricating the grains of rice sufficiently enough for easier ingestion. Satisfaction? Most definitely. Pleasure? All of it. Guilt. None of it. Hotel? Trivago.
Russell
1w
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Featured In 1 Guide
鉁 Swee Choon Tim Sum馃嚫馃嚞 鉁 鈦 鈦 I lurrve eating Dim Sum, I can eat it anytime of the day. 馃お馃お& I can always count on Swee Choon for some good no frills dim sum. 鈦p煉 鈦 I like their fried series, especially this fried prawn dumpling 馃崵 and beancurd prawn roll. Crunchy and generous portions of prawn. 鈦 鈦 Other must try dishes are鈦 1: Steamed Salted egg custard bunnn 馃い馃い馃槏馃憤馃徎馃憦馃徎鈦 2: Their rice roll w prawnss. 鈦 鈦 馃嵔 is at 183/185/187/189/191/193鈦 Jalan Besar Singapore 208882 鈦 鈦 馃暟 Mon-Sat 鈦 11.00am-2.30pm / 鈦 6.00pm -6.00am 鈦 鈦 Sun & PH 鈦 10.00am-3.00pm 鈦 6.00pm-6.00am 鈦 #burpple
Christine
2w
Shanghai Xiao Long Bao ($4.50/4 pieces) It is time. The moment that you鈥檝e all been waiting for. Or at least the moment that 3 or 4 of you have been waiting for. No more lines like 鈥渢he soup coated my palate like silk wrapped around my tongue鈥. No more shenanigans involving rambles of passion and tales of bravado. No more lengthy introductory passages. No m - Im doing it again aren鈥檛 I - PLACE Shophouse, coffee shop-ish, alley seatings when it gets crowded, very old school stuff - FOOD 1锔忊儯 Shanghai Xiao Long Bao ($4.50/4 pieces) - one of the best xiao long baos in singapore don鈥檛 @ me 2锔忊儯 Beancurd Prawn Roll ($3/2 pieces) - I love this shit it鈥檚 savoury it鈥檚 salty it鈥檚 sweet and it鈥檚 bomb 3锔忊儯 Steamed Salted Egg Custard Bun ($4.50/3 pieces) - I don鈥檛 normally condone salted egg stuff especially if it鈥檚 super tacky but this product of novelty is actually not that bad at all 4锔忊儯 Drunken Chicken In Shao Xing Wine ($6.50) - one of the better drunken chicken dishes I鈥檝e had in my time - VERDICT It鈥檚 swee choon you鈥檝e all been there and if you haven鈥檛, I
Thint
3w
Chilled Coconut Pudding聽妞板瓙甯冧竵 While聽Swee Choon is聽synonymous with supper, a go-to place to satisfy all your dim sum cravings; my favourite item on their menu is strangely the聽Chilled Coconut Pudding聽妞板瓙甯冧竵 ($4.80). Made from coconut juice, the pudding was light, soft and lusciously smooth. It was also nicely chilled, not-too-sweet and delivered a lingering fragrance. Then聽couple all that with the聽tender flesh as you scrape the insides of the young coconut, the dessert is a perfect palate cleaser and seems to soothe the throat after all the fried indulgence.
Vanessa
5w
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Esora Welcomes Autumn With An Astounding New Menu. M E D I A T A S T I N G 鈥淵ES, YES, YES" is only answer when an invitation to Esora comes your way (thank you Annette!). When I entered the restaurant, it was apparent Autumn had arrived with beauty and grace in their beautiful space. Framed by the updated floral centrepiece behind the open kitchen, Chef-owner Koizumi and his team worked quietly, as though in deep reverence of the fine ingredients they handle. Our menu, curated by Chef himself, comprised of lunch and dinner items. We also got to try the tea-pairing as well. A few people had told me it elevates the dining experience - they鈥榬e right. The five teas, of which only one was served hot, complemented the dishes very well, adding new flavour dimensions of floral, smoky, milky and vanilla-sweetened, to each deliciousness. We began with Chef Koizumi's special dashi, an opener-of-appetite made of two kinds of kombu and a touch of yuzu. An airy-light monaka wafer sandwiching foie gras terrine, Japanese persimmon and a myoga salad was next. Then came the inevitably-breathtaking Esora Hassun, a tableau on a tray with the splendour of the season captured in six edibles nestled in fall鈥檚 vivid foliage. We enjoyed them in the recommended sequence, starting with the barracuda sushi in nori wrap and ending with the Shiitake mushroom flan adorned in abalone before cleansing our palate with a Japanese gooseberry. Chef鈥檚 wife Maasa arrived at this point, bearing a pot with a stunningly presented pigeon prepared in two ways, and plated with lime kosho. The closing carb of hairy crab donabe was exceptional - so comforting and sweet with plenty of shredded crab meat. For dessert, we had a pretty pear sorbet that reminded Annette of her favourite Solero popsicle. After that was the magnificent wasanbon caramel ice-cream served with housemade kuromitso and an avalanche of finely grated Tokushima white truffle. It was ambrosial! Autumn鈥檚 petit fours tasted as lovely as summer鈥檚 (the melon ice-cream mochi was for me, the best of the lot).
Veronica
1w
Ohmi Wagyu (included in 6 course lunch menu at $138++) This tasted as good as it looked - fat, buttery, and fragrant. The whole slab of juicy wagyu sits atop white maitake puree which has a more mellow taste, and crowned with whole black maitake which is stronger in earthiness. 馃敻 The wagyu, and the entire meal, was so good, that I immediately booked my dinner slot. And my dinner is finally happening this Saturday.. Can't wait!
Justin
1w
Hassun (part of lunch/dinner omakase at $138++/$268++). Make your reservations early for two reasons - first, they get booked out 2 months in advance for popular slots; and second, I'm certain they'll get their Michelin star in less than two weeks time, so it'll be harder to get a seat here after the award ceremony. 馃敻 Every course was good, very good. Mrs @esora.koizumi asked me what's my favourite, and if I must pick one, I'll say it's the Hassun, which represents the current season in a kaiseki meal. And pictured here are all the little dishes presented to me in Esora's expression of summer. 馃敻 I've already decided that I'll come here every change of season. It's easily the best restaurant I've been to this year. 馃敻 #hassun #finediningsg #finedininglovers #esora #foodphotography #fujifilm #burpple #kappo #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #鏅┿仈銇倱 #澶曘仈椋 #鍜岄 #omakase #sashimi #japfoodsg #seafood #sgrestaurant
Justin
4w
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MASA by Black Society 馃嵔锔 猬囷笍 Savor the art and fun in dimsum dining. The creation is endless! 猬囷笍 . 鈻笍Dimsum Tasting Platter 鈻笍Black Gold Custard Lava Bao 鈻笍Pig Ling Ling Custard Bao 鈻笍One-bite Xiao Long Bao 鈻笍Beetroot Spinach Dumpling 鈻笍Chilled Mango Century Egg Glass Roll 鈻笍Netted Potsticker 鈻笍Panfried Carrot Cake with XO sauce 鈻笍Pumpkin Sesame Ball 鈻笍Almond Cream Mangosteen 鈻笍Famous Chilli Crab Tart 鈻笍Snow Mountain Yuzu Cha Siu Bao 鈻笍Chilled Kai Lan with Pomegranate 鈻笍Mala Sichuan deep Fried Mushrooms 鈻笍Chicken in Sichuan Spicy Sauce . Many of you may ask what is MASA, What does MASA mean, why MASA? . MASA is a Hong Kong Cantonese as well as Taiwanese slang for the word Master. The word is very often used to describe a big corporate raider, big corporate investor. It may also be used to mean the master of the underworld triads - Black Society 榛戠ぞ浼 . At MASA, we are the Master of artisanal dimsum. From the traditional 4 heavenly kings of dimsum - Har Gau, Siu Mai, Feng Zao, Pai Guat, we evolve and bring dimsum to a fun and creative dimension, bringing it from the ordinary to extraordinaire. . 馃摚Great World City Check out the new experiences at Great World City and be rewarded with vouchers when you shop in the mall! Attractive sign-up reward, download the Great V-aap mobile app (greatvaap.com.sg) today. Visit greatworldcity.com.sg or follow them on Facebook @greatworldcity for more details. . Location: Great World City #01-121 Kim Seng Promenade Singapore 237994 . Thank you @singaporefoodlisting for the invite and @greatworldcitysg @masasingapore for hosting us! 馃檰馃徎鈥嶁檪锔 . #sgfood #masa #blacksociety #greatworldcity #singaporefoodlisting #food #foodie #instafood #tslmakan #8dayseat #local #burpple #singapore #burpplesg #eatsnapsg #foodreviewsmr #hungrygowhere #vsco #vscofood #throwback
Ashley
7w
Youtiao wrapped in rice flour rolls 馃構 half was filled with some minced meat, and the other half was filled with some red bean! This took a while to prepare but was quite worth it! #poomsandpoms #foodies #sgfood #sgfoodies #sgeats #sgfoodporn #singaporefood #sgfoodtrend #eatmoresg #eatoutsg #foodinsing #yummyinmytummy #fatdieme #sgdessert #dessert #dessertporn #stfoodtrending #8dayseat #burpple #youtiao #masabyblacksociety #greatworldcity
Pooms
8w
The yummiest dimsum we tried here! This was the chilli crab tart - loved the combination of a slightly sweet shortbread crust, filled with a spicy chilli crab sauce 馃槏馃槏 #poomsandpoms #foodies #sgfood #sgfoodies #sgeats #sgfoodporn #singaporefood #sgfoodtrend #eatmoresg #eatoutsg #foodinsing #yummyinmytummy #fatdieme #stfoodtrending #8dayseat #burpple #chillicrab #chillicrabtart #dimsumlover #masabyblacksociety #greatworldcity
Pooms
8w
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Buah Keluak Oxtail Ragu With Egg Noodles I鈥檝e never met a bowl of Buah Keluak noodles I didn鈥檛 like. One of the earliest, if not the earliest, was the 鈥淏uah Keluak Mee Pok鈥 by @chefshentan at the now-defunct Revolution Coffee cafe. I remember trying to chew while gaping in wonderment at its deliciousness, on top of being a bit flustered at finally meeting Chef herself properly (#fangurling). Shown above is the most recent, which took place here where it appears as the seventh of nine courses in Chef Ming Kiat鈥檚 September menu. Naturally, each person has their own take and his featured an oxtail buah keluak ragu and egg noodles made fresh from scratch in-house. I loved how the meat and Indonesian black nut were cooked till they basically became one, a black melt-in-mouth beauty that after some tossing, clung tenaciously to the fine strands of springy noodles. So sublime a Peranakan-Chinese match they made. Chef Ming Kiat urged us to squeeze the lime and mix in the housemade sambal belachan to give the earthiness from the buah keluak a note of brightness and savoury heat. Doing that really did transform the dish in ways I didn鈥檛 expect, to heightened tastiness of course.
Veronica
4w
I Love The Food At My Second Visit Here Even More Than The First! ($138 + 10% Service Charge) Chef Ming Kiat is gifted in unshackling the DNA of traditional flavours and harnessing it, along with the 鈥渇eeling鈥, to create shockingly sublime dishes that leave you staring at them in awe as you eat. The current menu (it changes monthly) has some of the most imaginative and delicious tasting Mod Sin (Modern Singaporean) creations that have ever landed on my palate. With each (details listed below), I was astounded, dazzled and ultimately, satisfied to no end. Here is the complete list: 1. Insanely good opener of seared local squid, in a laksa leaf pesto, enlivened with pickled green apple and a kerabu (Asian salad) of wing bean, mint and red onions. 2. Chockfull of Hokkaido scallop and fish maw, the chawanmushi was steamed in a stock of dried seafood and Jinghua ham, and topped with a very umami housemade X.O sauce. Extremely flavourful and a favourite of many. 3. Highly imaginative course of Ebi Katsu (crunchy prawn and fish patty) in a pool of Chef Ming鈥檚 tartare sauce which was concocted from fish chowder, turmeric leaf, laksa leaves, coriander and belimbing. 4. The herbal duck and Japanese mushrooms hot pot is a great example of minimal waste done to really tasty results. While the bones were brewed with Chinese medicinal herbs, the thighs were made into meatballs and the body meat, sliced and poached. 5. One of my favourites was the dish derived from Indonesian Soto soup featuring local grouper. Roast chicken stock was reduced to a 鈥渂umbu鈥 (spice paste) and enriched with butter to become a velvety-smooth and terrifically aromatic gravy. Served with it, a smoked fish bergedil that was good on its own but better soaked in the gravy. 6. Chef Ming鈥檚 version of his mum鈥檚 Popiah Porridge is pure comfort food. The taste was sweet and savoury due to the simmering of turnip, carrots, cabbage, 鈥渉ae bee鈥 (dried shrimp) and Japanese rice in a potent prawn stock. 7. Peranakan meets Italian in the form of fresh egg noodles with buah keluak oxtail ragout. Adding sambal belachan and fresh lime juice brought the rich earthy flavours of the ragout to another level. 8. Nothing is straightforward with this team. For a palate cleanser, Chef Shin Yin made us a sorbet of cold-pressed star fruit juice and served it on Japanese muscat grapes and pomelo from Ipoh. 9. Baked a la minute, the piping hot orange sugee cake came with a scoop of spiced ice-cream that鈥檚 made in-house with cloves, cinnamon and cardamom. I doubt there could be a more perfect ending to this amazing meal.
Veronica
5w
The Wonderful Dessert Built On A Single Ingredient As our next booking at @mustardseed_sg approaches in the first week of September, my excitement to have Chef-owner Ming Kiat鈥檚 new menu is already building. At the same time though, I can鈥檛 help but think of this dessert I had on my last visit with wistfulness. A tribute to the humble soya bean, the bowl holds its different incarnations in an ice-cream, as a silky yuba (Japanese beancurd skin), crunchy chips of #tempeh (fermented soya beans) and even a housemade kinako sauce, all orchestrated to harmonise beautifully when enjoyed together. I feel it takes a great deal of sensitivity and creativity in a chef to fathom the potential of the humble bean in order to be able to execute to such sublime results. Obviously, Chef Ming Kiat has both qualities in spades.
Veronica
7w
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