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Hot 100 2019
Featured In 4 Guides
Overpriced Sandwiches? Finally managed to come down and try sandwiches here!! Place was really small and imo not really good for talking/ catching up w friends but rather more of a takeaway/ quick bites thing! . Turkey classic (~$16) had generous amounts of turkey breast in the sandwich and the sweet chilli mayo added a lot more sweetness and slight spiciness to the otherwise plainish dish! Requested for my bacon to be put on the side since I don’t take it but it would probably be a lot more sinful if I did😂 🥪 . Crispy fried chicken (~$16) was artery clogging goodness and I preferred it over the turkey! 🐓 Buttermilk chicken so juicy, oily and fried through, this would probably be a good cheat day option! Chicken was crispy and tasted pretty fresh.Apparently the bun was a potato bun but it tasted pretty normal HAHA 🤪 More on ig @goodfomood
nic
5d
Buak Keluak Burger Guest chef special from Chef Malcolm of Candlenut fame. Came down just for this! Juicy patty and runny yolk with a very local taste. Felt the curry flavoring had a slight clash with the buak keluak though, but all in all not bad at all:) $28 for just the burger (no sides).
Marie-Anne
1w
Why not enjoy a stunning Buah Keluak Cheeseburger for a good cause? Chef-owner Malcolm Lee of One MCHELIN Starred Peranakan restaurant “Candlenut” is the guest chef for the month of July at PBD. And he has given us the fantastic opportunity to sink our teeth into his notoriously exclusive Buah Keluak Cheeseburger (only his team mates at Candlenut have had the privilege so far, is what I heard). $1 of the proceeds from each of the sold (price: $28) will go to Chef Malcolm’s chosen charity: Good News Community Services. Which is a win-win in my humble opinion because this fried egg-topped cheeseburger is a uniquely Singapore creation that is darn delicious! You must like or at least appreciate buah keluak though because the black nut takes centrestage with its inky flesh mixed into the beef patty and rendered into a sauce to give the meat a lovely glaze on both sides. The addition of spicy sambal ikan bilis and a smear of chicken curry gravy to the ensemble makes the taste profile even more interesting and complex. What I thought was a particularly smart touch was Chef Malcolm’s inclusion of chopped up chicken cartilage in the patty. Its crunch totally broke up what could have easily become a snooze fest of mushiness.
Veronica
1w
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NJ Relish Is Just Ok, Not Delish Good location on Level 2 of the Ascott Raffles Place building, this eatery changes name and operator every couple of years. Fortunately, NJ doesn’t stand for New Jersey (a gastronomic desert), but are are the initials of the current Indian operator. At night, it serves à la carte dinner, for which the Entertainer offer applies. At lunch, it’s a 3-course semi buffet attractively priced at $18++. You get what you pay for, as the food is a bit mediocre. Very polite service, though.
7w
NJ Relish Is Ok, Not Delish Good location on Level 2 of the Ascott Raffles Place building, this eatery changes name and operator every couple of years. Fortunately, NJ doesn’t stand for New Jersey (a gastronomic desert), but are are the initials of the current Indian operator. At night, it serves à la carte dinner, for which the Entertainer offer applies. At lunch, it’s a 3-course semi buffet attractively priced at $18++. You get what you pay for, as the food is a bit mediocre. Very polite service, though.
7w
NJ Relish Is Ok, Not Delish Good location on Level 2 of the Ascott Raffles Place building, this eatery changes name and operator every couple of years. Fortunately, NJ doesn’t stand for New Jersey (a gastronomic desert), but are are the initials of the current Indian operator. At night, it serves à la carte dinner, for which the Entertainer offer applies. At lunch, it’s a 3-course semi buffet attractively priced at $18++. You get what you pay for, as the food is a bit mediocre. Very polite service, though.
7w
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Featured In 1 Guide
$98 Omakasa Part Two The prefect sushi experience. Every action she did was taken in account - From The degree of the lime zest was sprinkle to the finger movement she chose to make the sushi. . | Hotato (Scallop) A dash of lime zest and salt was all it needed. . | Akami (leanest part of the tuna) Completely melted in the mouth. . | Sea robin Noticed the fine cut between the sashimi. Not only it soften the texture, the shoya been trapped in between helped to season the fish perfectly. . | Black fish . | Ika with uni This was how uni and ika should taste like. The soft and sweet ika carried the uni flavor to extend its stay on the palate. When you though the uni was the best thing ever happen, the toasted sesame came in. Nuttiness cleansed the entire palate. I literally gave an applause to the chef. . | At first I didn't understand why sushi was less compressed and looser, until he end, I understood why. Because all the fish was aged, the texture will be softener than usual. Thus, in order for the flavors to merge completely, the rice couldn't be as compared. . | Mini chiraishidon . | Red bean and sea salt ice cream/ Sakura ice cream Even the dessert was served to perfection. Just make sure to get all everything into one spoonful to 100% enjoy the flavors. . | I had tried to explain the experience to the best I could. When you have the chance, please go and try their omakasa. #BurppleSushiMonth
Peter
2y
$98 Omakasa Part One Introduced by @that_dex, led me to this little omakasa restuarant with only 11 seater. The chef attention to the details was the reason why I love this place. The speciality here was that the chef aged her own fish with different "salty" base. This aging process encouraged to bring out the hidden flavors within the fish which heat just won't meet the mark. However, it was a very difficult skill to master. She could only count on her experience and judge by the fat content leave over on the blade. The amount of "salty" ingredients used and duration of aging could only be judge by her years of experience. . | Vegetables with Yasai miso . | Golden stripe mackerel . | Raw onion with tuna belly shavings, ponzu and yuzu dressing . | Onsen tamago with hokkaido ikura and truffle . | Seared Fugu with Himalayan rock salt and lime (Special) Incredible type of fish which was famous of its deadly flavor. The aged fugu torched and sprinkled with lime zest and Himalayan stone salt. The more you chewed, the more it's juice released while the salt and lime deepen the taste. . | Aged saba with white miso The SWEETESSST saba I had! No sugar added! The white miso brought out the sweetness from its fat which normally would be dispensed by the heat. After I tried this, no more normal saba!#BurppleSushiMonth
Peter
2y
Sushi Omakase ($68/98/128+). I've more excuses to eat sushi, cos this is #BurppleSushiMonth! This doesn't look like sushi yet, cos this is taken during the elaborate preparation of a negitoro uni sushi. 🔸 Step 1: Otoro skin is torched so that the fat drips onto the chopped akami. Step 2: Akami is mixed. Step 3: Fish is sandwiched between distilled water ice cubes and bamboo leaves for exactly one min so that the fat would harden, but when placed over warm rice and in your mouth, it will melt and you can taste it. Step 4: Rice is shaped, topped with tuna, red miso aged yolk, wasabi and shoyu, then placed on hand to be eaten in one bite. 🔸 Unfortunately I didn't get to try this.. I think it must have tasted amazing too..!
Justin
2y
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