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The first thing that came up to our mind was "the broth tasted like what I usually cook at home". No, that's not meant to be self-praising or criticising the chefs. I understand that the whole concept of this dish is to make you feel at home. But of course, the main highlight is the uber fresh pearl grouper (the staff informed us that they gave us an upgrade as they ran out of the usual fish, so you can ask them when ordering). The fish was nothing short of awesome. The flesh was firm and thick, with a distinct layer of fats beneath the skin. The lala was also sweet and fresh. The whole dish might not impress us as much as the pasta we had during our previous visit, but it's a fail-proof comfort dish.

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The smooth sea bass pate carried smokey notes, but I personally felt the flavour could get a tad one-dimensional after your second piece of bread. The grilled sourdough, which was procured from Mother Dough Bakery, was great and buttery which is probably why the pate was only lightly seasoned. The cherry cardamom jam was a nice addition if you want to have some contrasting flavours for your tastebuds. Overall, I prefer a stronger flavour from the pate itself, perhaps because I'm so used to eating chicken liver pate that is rich in flavour.

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The most impressive dish I have had here so far is these roasted prawns. Served with seaweed butter and shio kombu. The grilling fruther brings out the sweetness of the succulent prawn flesh, with additional smokey notes as we bit into it. My favourite part is of course the head where the umami "stock" is hidden. What a fantastic appetiser to start our dinner with! Highly recommend this for any fresh seafood lover.

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They are popular for their chicken nanban which came with surprisingly good tartar sauce (this is coming from someone who hates tartar and mayo) as it was light and loaded with diced eggs. My order of stir fry vegetable and pork may look pale in comparison to the huge chicken nanban, but I love how sweet each vegetable was. At only ¥980, the lunch set also comes with beer jelly at the end of our meal. A nice lunch option if you're looking for something affordable in Kichijoji.
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Lucky we went on a Sunday when many shops were closed, so we didn't get THAT spoiled for choices. My favourites were the unagi liver skewer (¥200) and the tamagoyaki (¥100).
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#burpple #whati8today #8dayseat #VSCOcam #vscofood #tsukijifishmarket #food #japan #eatoutsg #unagi #brunchsituation #sgfoodies #foodstagram #foodporn #foodgasm #stfoodtrending #tokyofoodie #instafood #igfood #SingaporeInsiders #onthetable #exsgcafes #foodphotography #hungrygowhere #eat #japanfood #japanesefoods #sgcafefood #wheretoeat #eeeeeats

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Kyourakutei has its own millstone to prepare their noodles daily. Le bf's order of the 2-type soba (zaru and jyuwari) was personally my favourite of the whole lot. So springy and al-dente. Condiments were kept simple and light to boast the natural sweetness of the noodle. My kake udon was equally impressive but the broth made it go soft faster. The let down was the tempura, which ironically was also the most expensive. Ingredients were really fresh but the batter was soggy even as we quickly ate it. Will return for the handmade soba!
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#burpple #whati8today #8dayseat #VSCOcam #vscofood #noodle #food #japan #eatoutsg #soba #brunchsituation #sgfoodies #foodstagram #foodporn #foodgasm #stfoodtrending #tokyofoodie #instafood #igfood #SingaporeInsiders #onthetable #exsgcafes #foodphotography #hungrygowhere #eat #japanfood #japanesefoods #sgcafefood #wheretoeat #eeeeeats

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Using premium Hiraboku Sangenton from Yamagata, the tonkatsu was then coated in homemade panko crumbs and fried into golden perfection. Such a pity that the premium "whole hog" was sold out during our visit, but the meat still tasted superb nonetheless - sweet and tender. The staff recommended pink salt for the tonkatsu instead of the typical tonkatsu sauce so that we could enjoy the natural flavour of the meat more, but we still prefer the latter! The grilled sliced pork was rather small in portion but it boasted flavourful garlic oil and thin, melt-in-your-mouth sliced pork. Both options went really well with rice. Not surprised they made it to the Michelin Bib Gourmand list last year!
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#burpple #whati8today #8dayseat #VSCOcam #vscofood #pork #food #japan #eatoutsg #openricesg #brunchsituation #sgfoodies #foodstagram #foodporn #foodgasm #stfoodtrending #tokyofoodie #instafood #igfood #SingaporeInsiders #onthetable #exsgcafes #foodphotography #hungrygowhere #eat #japanfood #japanesefoods #sgcafefood #wheretoeat #eeeeeats

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Cookie dough is definitely for those who have extremely sweet teeth! I felt jelak halfway through the cup. Lucky we went with the staff's advice to get the softserve for the cookie dough. I feel peanut butter is a better choice as it offers some salty kicks to the overly sweet treat.

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Not a cheap cup of bubble tea, but probably one of my faves now. Love the roasty fragrance and the slightly umami aftertaste. Pearls were fairly soft and chewy. Could easily drink this anytime of the day.

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Hopefully not my last visit to Creamier Toa Payoh! Was impressed with the root beer ice cream that came with popping candy to give the fizzy aftertaste. The chocolate banana was a let down though with barely a hint of banana. Waffle was great as usual- crispy outside and fluffy inside.

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Haven't had a solid tom yum soup for a while and I'm glad theirs was potent. Not the typical grainy chilli paste soup here. The broth was smooth yet flavourful from all the lemongrass, ginger, chilli and red onion. At first the price tag kinda scared me off but it came with a chockful of ingredients - fishball, fish, prawns, and oyster mushrooms. Wish I had the stomach space to wipe the broth clean!

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It's such a pity that the cake was a tad dry. I'm not a big fan of old-school buttercream either, especially in this case where it was rather grainy on some parts (either because of dessicated coconut or sugar— I'm not sure). The gula melaka was fragrant as expected, but the dish is nothing mindblowing as a whole. Perhaps it's tailored more towards the our parents' tastebuds as the theme suggests.

This is part of the Oldie-licious 8-course set menu.

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