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10 Jiak Chuan Road
Singapore 089264

(open in Google Maps)

12:00pm - 02:30pm
06:00pm - 10:00pm

11:00am - 03:00pm
06:00pm - 10:00pm



12:00pm - 02:30pm
06:00pm - 10:00pm

12:00pm - 02:30pm
06:00pm - 10:00pm

12:00pm - 02:30pm
06:00pm - 10:00pm

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From the Burpple community

Topped with a sprinkling of pistachios and mascarpone, one nite and all thoughts of a harried day dissipate and you can’t help by just be present to savour the richness of summer.

I’ve never had a plate of pasta that’s so delicious and no, there’s no meat in it at all or seafood. Just the best bounty that Mother Nature has to offer during summer from the plant kingdom. Utterly surprised by the layers of flavour from this caponata and absolutely loved it. Hope it makes it to @barcicheti’s summer menu soon and since it’s summer all year round here, please can it stay on? Also a little tip from the Chef. Taste the pasta first on its own and then only mix in the ricotta

That’s what Chef Jason did here with this antipasti. These amazing crustaceans are not from Italy but Vietnam. When he explained to us,it made perfect sense given the logistics and flavour and honestly, if he didn’t share this nugget of information with us, we can’t tell the difference. Served with saffron aioli and some bread, it just hits the spot. Bellissimo!

, asks Veronica. One pasta each. Sure, was my reply. Somehow a pasta each turned out to be a wonderful Italian version of letting the chefs serve us, yes, Omakase style. So we started with these lovely toasted focaccia topped with tomato tapenade and straciatella. So good!!

The final course of pasta in our spontaneous “omakase” dinner was an umami celebr-ocean of fine strands of fresh squid ink tagliolini crowned with creamy uni, plump grilled Hokkaido scallops and Indonesian baby squid. Both @blueskiescottonclouds and I were groaning by then but we still managed to clean up everything on the plate.


Burpple Tastemaker @blueskiescottonclouds and I found this pasta very much to our liking. Embellished with mascarpone and chopped pistachio, the chewy shell-shaped pasta which was made from scratch in-house, was simmered in a tasty red pesto made from sundried tomatoes and piquillo peppers. The blend of flavours and textures led to lip-smacking results.