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Great Ambiance Set in a revamped colonial building, you’ll find Botanico at the Garage along the Botanic Gardens trail. With many fusion creations on the menu and a sleek minimalistic interior, I was intrigued. Expecting the waiter to show me to my seat I was puzzled when led outside. To my surprise, we had a table at the loveliest outdoor hidden bar. While we were able to enjoy the fresh air, natural sunlight pouring in and a peak into the flora of the gardens, the air-conditioning ensured that the sweltering heat of the tropics did not compromise on our experience. With regards to food, I tried to order the less meat heavy recommendations and also the more exotic sounding ones. Perhaps that was the wrong move as food was good but not as spectacular as the ambiance made it to be. Would I return? Probably for the beautiful space to hang out in and to try the other dishes! But will not order these few again... (read below) — Slipper Lobster Tagliatelle: thought the pasta was really fresh and had a good bite to it but the XO sauce base was far too diluted and watery... it was seriously lacking a punch in spice or umami. Felt like it had so much potential! esp w the super succulent sous-vide lobster 🦞 — Jalapeño Ice cream was a wacky mishmash of flavours that did not go together. It was basically spicy pickle juice with vanilla ice cream... why... quite nauseating actually... would 10/10 recommend the Ondeh Ondeh w kaya ice cream or Lemongrass pannacota instead #regrets — Cauliflower was delicious. Mushroom soup latte was too frothy and not as poignant as I like it to be. Scallop ceviche was good but pretty darn pricy. — Food 6.5/10. Ambiance 10/10.
shania
15w
HOKKAIDO SCALLOPS CARPACCIO Thinly sliced hokkaido scallops served with yuzu curd, slow-cooked leeks and enoki tempura. It was full of flavours and i was specially intrigued by the taste formulated by the yuzu curd. This was paired with white wine, “Louis Jadot Chassagne Montrachet” which was subtle yet hitting (S$ 18).
Manish
23w
Ondeh Ondeh Chef's interpretation of the local ondeh ondeh, consisting of coconut foam, kaya ice cream, pandan glutinous rice cake and gula melaka. It was just right, not very sweet blending perfectly towards the end of great night (S$ 11)
Manish
23w
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Hot 100 2019
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Unu & Umami Panna Cotta ($78). Amazing uni pudding, or better known as uni panna cotta due to its silky texture. 🔸 These little bottles of happiness feature infused fish soy made from roasting fish bones for 30 days. They're really good because it engages all dimensions of the palate - there's sweetness from fish to balance the savoury umami, lifted by zest of yuzu and complemented by aroma from the wakame. The panna cotta is creamy, yet silky, with nori crisps to add texture. 🔸 This is what I mean when I said it hits all the dimensions, because it's a very balanced uni pudding both in terms of flavour, texture, and aroma. When you think the uni is what excites you, wait till you try the entire mix.
Justin
6w
Thiccest Sandwich Around This 𝘄𝗮𝗴𝘆𝘂 𝗽𝗮𝘀𝘁𝗿𝗮𝗺𝗶 ($25) is a massive alpha that shames all other sandwiches. That thicCcCc stack was crammed full of hefty smoky beef juices. These rich flavours were then allowed to boldly pop with help from sharp mustard and tart pickles. Pastrami was immensely tender and graced by scores of gentle fat, though it was slightly chewy at parts. Topped with impeccably toasted sourdough, it compelled me to swiftly fell this beast like David fell Goliath. IG: indulgentism
Evan
8w
Picnic Box ($78). Bringing the outdoors into our homes with a pretend picnic, but with all the legit house-cured meats and sourdough that Salted & Hung is well-known for. It's especially for those who miss the outdoors and want some semblance of our regular lives back, for a fun time with our partner or family. 🔸 All the good stuff from @chef.drew.nocente is coming together in this picnic box. There's a house-cured and smoked country ham, manchego cheese aged for six months, house pickles, kelp butter, duck rilette, and Salted & Hung's famous sourdough. 🔸 There's a lot of effort in curing these. Besides the process, Chef Drew also knows his produce well, and that allows him to make the best cured products. This restaurant is known as Salted & Hung afterall.
Justin
9w
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Of everything we tried at Yakitori Uma, this was both the most promising yet disappointing item we got. The Katsu-don ($6.80) was, I feel, the epitome of “you get what you pay for”. The portion was decent, but the fried pork cutlets were so tiny and thin there was barely any pork. I mean yeah I could taste it, but it wasn’t thick, juicy, or shiok for katsu yknow? On the other hand the rice was amazing: fragrant, tender with a bite, moist while keeping the integrity of each grain — it was delicious especially with that light tasting sauce. If you think about yeah I shouldn’t have been surprised looking at the price, but then again knowing how good their fried items are I kinda expected more.
Nobelle
21w
If you tell me that you don’t like them chicken skins then well I’m sorry, we cannot be friends 😤 Of the grilled items we tried there, my favourite was the Kawa (chicken skin, $5.40 for 2 sticks). Beautifully charred and crisp on the edges, juicy, tender, and wonderfully greasy on the insides, these skewers were just crazy addictive! For the super health conscious (just very slightly judging you there), they do a mean Sasami (chicken breast, $4.90 for 2) as well. With their extensive yakitori menu though I’d suggest you go crazy like we did and just try abit of everything!
Nobelle
22w
Still my favourite item on the menu It took me 2.5 years to come back, but I’m super glad to find the food as good (though I can’t say the same of their service). Their simple kushiyaki of Ren-kon(deep-fried lotus root) remain my favourite — so much that we had 6 orders between 4 of us 🙃 First off: the batter’s fantastically light and thin, sticking to the lotus root instead of simply peeling off as a thick coat. That’s half the battle won, mind you; many places can’t even nail that. It’s also not greasy, with a little of the oil lovingly seeping into the root vegetable and giving it a kinda muted crunch — “al-dente” if you could imagine. I loved how earthy and sweet the root vegetables were, holding firm on their own and shining through that batter. Most wouldn’t think of ordering this at a yakitori store, but I’d call this a must-try at Uma.
Nobelle
23w
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Crispy Eggplant, Homemade Flat Bread With Labneh & Duck I think they’ve taken the duck off the menu; it was cooked nicely and quite tender. The flatbread was my favourite, as this was pretty tasty and delicious with the creamy labneh. The crispy eggplant was okay, but the batter could have been lighter!
aggs & xi
12w
Halloumi to me, is a fabulous ingredient to feature in salads; which is why I almost always have it if it turns up on a menu. This Halloumi & Squash ($16) number comes with sweet pickled beets, collard greens, almond flakes, and a nutty burnt butter dressing. Sounds fabulous, but unfortunately the seasonings were a wee off and it turned out a little meh. The squash for one, though well roasted, was completely unseasoned. Would’ve been fine if the burnt butter dressing had a touch of salt, but there was also way much of that sweet pickling juice added in which tipped the whole salad onto the sweeter side without good balance. They were also too heavy-handed with the dressing, leaving me eating basically greasy vegetables sitting in melted butter. The biggest disappointment however has to be the halloumi: the semi-hard cheese was fried to the point of being just crazy tough. Honestly if they’d just refine each component and pay a little more attention, this could be a fabulous salad.
Nobelle
21w
Self-saucing pudding (aka lava cake basically): a dessert so simple to whip up, so utterly basic to put it, yet so incredibly satisfying. Especially when you’ve got some crunchy hazelnut praline crumbled over, and decent enough vanilla bean ice cream to go with. Ainch gonna say it’s the best I’ve had or whatevs, as long as it’s oozy and gooey and flowy I’m good.
Nobelle
23w
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