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I’ve eaten the black sausage a couple of times (it’s made with squid ink) but the seasonal white version was a first for me.
In comparison, the latter which‘s made using squid roe seemed to have a richer, rounder taste profile. Both are equally splendid though.

Hardly a hint of sesame in the sesame mayo, and the fried chicken fillets looked(and tasted) like they came out of the freezer section of the supermarket. Also the service here is terrible. They mixed up our order and other customers' orders as well. Why is this $16 again?

Taste: 2.5/5

Loved the fried wanton. Texture of the noodle is also very good! Not like the typical wanton noodle, texture is smooth. Very delicious!

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These were really good. The egg custard was a nice consistency - moist and jiggly yet firm. The pastry crust was crumbly and buttery. Not sure why it took me so long to finally try them!

#halfeatenblog #eggtart #honolulucafe #burpple

Impress your date at this hip, unfussy joint on Club Street that's great for inventive cooking and natural wines (they carry small quantities of ~200 types). Start with their House-baked Sourdough ($6) and house-cured Charcuterie ($16). Then, have the Cedar Jelly and Foie Gras Toast ($16) for a melt-in-your-mouth moment you won't forget. The menu changes frequently, but the Beef Tongue Sammy ($26) and the Endive ($21) — a salad that is perfectly complemented by Kyoho grape and tete de moine cheese — are mainstays you must not miss. If available, end your meal with the Birch Syrup Tart.
Photo by Burppler Katherine Catapang

One of my favourite lunches for the sheer convenience and speed that it gets served up. Run by the same folks behind Yu Kee Duck Rice, they had since opened up a few stalls of this “XO 肉脞面 Famous Minced Meat Noodle from Newton Food Centre” around, with outlets at Funan Mall and Bukit Panjang Integrated Transport Hub just to name a few.

This one is from their Wilkie Edge outlet; using XO sauce instead of the usual vinegar-y sauce, the noodles are tossed in a sauce that is all savoury without the sour-ish tang that some may dislike in their bowl of Mee Pok. The noodles are done all springy; thinner noodles than the usual Mee Pok, while the highlight for me is the crunchy meatballs that comes with a golden-brown exterior and a juicy, meaty interior — something that I just cannot resist (always falling victim to fried meatballs here). The noodles also come with mushrooms and beansprouts for varied texture and to balance out the savoury notes, whilst also coming with wanton skin which adds a crispness to the dish, though not something I find necessary but good to have. Usually can’t do with my noodles without having chilli; the chilli here does come with a slight kick of heat that should be manageable to most who have slightly moderate tolerance to spiciness, but it does provide a necessary contrast to the XO sauce in my opinion.

After gobbling down some of the “char siew” here for lunch, I decided to order more to take home with me. It may be on the sweetish side but it is really tasty. Tender and juicy, the roasted meat seems to have a glossy caramelised finish on the outside. The portion shown above cost $30 which I feel, is worth paying for.

The chicken was lightly flavoured and not too dry. Very value-for-money after Burpple 1-for-1.

I think 10 on the menu, but it's written 5 on the receipt. But the beef Gyoza was full price so idk how it works exactly but there's definitely a discount

Basically this is spicy pulled pork except its not very spicy at all. Again it's one of those things thats seems very normal but is actually really satisfying. Meat was particularly tender tho and thats surprisingly as i usually expect slightly dry pulled pork.

Call it fast food but this burger was delicious. Why won't more places do burgers with real beef slices like this rather than minced patties? Only drawback were the fries which tasted like it came out of a packet. But I ain't complaining at a price like that.

Housed in a little wooden shack at the junction of Jalan Queen and Jalan Sultan in Pasir Pinji is a stall selling Fried “Nian Gao” (literal translation: “Year Cake”). From what I saw, their version of the traditional glutinous rice cake resembles a medium-soft block of toffee. It is cut into pieces, then individually sandwiched between a thin slice of yam and another of sweet potato. These are clamped firmly together before being dipped into a batter and dropped into boiling hot oil. The result is a crunchy ball, about the size of a child’s fist. It looks impressive enough but wait till you take a bite. That’s when it hits mind-blowing status.
The “nian gao” as you know it, has melted into a caramel-like lava. What’s remarkable is you can eat the whole thing without too much of a mess because the thick liquid is shored up by the double tubers, and thick but very light tempura-like coating.
One last thing - I love that although this snack looks like it could be teeth-achingly sweet, it isn’t at all.